MDPR Bird Cookbook – Part 1
MDPR would like to share a series of bird mash recipes in this new “Cookbook” series of blogs brought to you straight from our team members kitchens! Mash is the generic term that is used to describe a mix of cooked whole grains, legumes and beans that is typically mixed with vegetables and served to birds once a day.
Today we are featuring Charise Mixa’s (MDPR’s Communications Manager) recipe for her flock of amazons and conures.
Charise’s Mash (using organic ingredients which are easily to find at Vitamin Cottage)
- 1 C quinoa
- 1 C millet
- 1 C buckwheat (raw, not toasted)
- 1 C amaranth
- 2 C dry legume mix (consisting of equal parts lentils, sprouting peas, mung, garbanzo and adzuki beans)
Add all ingredients together and soak overnight.
After soaking, thoroughly rinse the mix until the rinse water is clear. (I use a tight-meshed colander and run an abundance of clean water over the mix. Note: even with a tight-meshed colander, some amaranth still escapes the mesh!)
I typically add turmeric to my mash when cooking. Turmeric is known for its anti-inflammatory properties, and since all my guys are over 20 (some over 40), I figure it can’t hurt in case of arthritis or stiff joints. ☺
In a non-toxic cooking pan, cover the mix with water (for me that means about .5” water over the top of the mash) and bring to a boil.
Reduce heat to low and simmer, covered, for 20 minutes.
Cool and stir, as sometimes the heavier ingredients are more concentrated on the bottom.
The excess mash can be frozen.
Serving – When feeding, I mix in omega fatty acids and freshly chopped greens and veggies (kale, chard, chopped broccoli, sweet potatoes, pumpkin, etc).