Sprouts (sesame seed, black and white quinoa, garbanzo beans, mustard seed, fenugreek, wheat berries, lentils, adzuki beans, and mung beans.) A fine veggie chop of broccoli, cabbage, zucchini, squash, cucumber, carrots including the tops, celery, fresh ginger root, and sweet peppers on a bed of organic greens.
Scrambled eggs with coconut oil and added a fine “Chop” mix of broccoli, cauliflower, red cabbage, zucchini, peppers, wheat germ, flax and sesame seeds, fresh shredded ginger root and some cooked garbanzo beans. Eggs would not be something I would add to daily parrot diet, but it’s a treat they love and get a couple times per month here.
I usually just stick to a small selection of legumes that are highly recommended for parrots (garbanzo, adzuki, mung and lentils) as they are easier to digest. I still do a variety bean mix like this one, but just as an occasional meal. I used a 17 bean and barley mix from Trader Joe’s for this batch. Follow the cooking instructions on the package; soak the beans in water overnight, then rinse well and simmer the next morning until fully cooked and tender. I then added cooked sweet potato, cayenne pepper and red pepper flakes to spice it up.
*Note raw beans are toxic to people as well as parrots, so be sure to do the overnight soaking, as well as fully cooking them.
Steel Cut Oats with blueberries, cinnamon, ginger, millet, flax, sesame, chia seeds and *bananas. This is a special treat breakfast, and not part of a normal daily diet.
*Please note that bananas are very high in sugar, so they should be used very sparingly, if ever, in a good parrot diet. This breakfast was made for my family, as well as the birds, so the birds each just got a small spoonful.
Rinse one cup of quinoa in a fine mesh strainer, then simmer it in up to two cups of water (until all the liquid is absorbed). I sometimes add a little 100% pure organic carrot juice in with the water portion. I had some baked winter squash that I mashed and mixed in the quinoa. Then added a handful or sprinkle of each of the other ingredients. I vary the ingredients I use each time I make it, this is just what I had on hand for this batch.
Black, White and Red Quinoa
Brussels Sprouts (the only fresh veggie I had in the house today, use any and all vegetable substitutes here)
Fresh Parsley or Cilantro
Red, Yellow and Orange Bell or Sweet Peppers
Sprinkle of Cashew, Pecan, Walnut, Almond
Red Pepper Flakes or Cayenne Pepper
Coconut Flakes or a drop of coconut oil
Scrambled eggs are always a big hit with the birds around here. It’s something they get every once in a while and I mix in lots of fresh vegetables, and sometimes a little fruit too. This time I added whole wheat couscous, broccoli, bell pepper and cranberries.
*Note animal protein is not a good choice for a daily parrot diet. I don’t feed eggs more than twice per month.
2 cups flour (spelt, quinoa, buckwheat or garbanzo) I often use a mixture of these flours.
1/4 cup wheat germ
1/4 cup ground flax seed
2 cups pumpkin puree
a large grated carrot
a grated apple
handful of cranberries
a sprinkle of rolled oats
handful of chia, sesame, flax seed and millet
handful of chopped nuts, pine, walnut, pecan, cashew, almond
dash of ginger and cinnamon
little spoonful of coconut oil
unsweetened apple sauce as needed for consistency
topped with some of the seeds and chopped nuts
Bake at 350 for about 40 min. I used a glass rectangle baking pan for this batch