1 cup cooked grains
1/2 cup cooked chickpeas (garbanzo beans)
1/2 of a diced, cooked sweet potato
2 cups diced raw veggies
2 cups chopped fresh organic kale
very small thin slice of diced cantaloup
2 raspberries chopped up finely
1 cup cooked grains: kamut and rye mix (soaked for 12 hours, boiled for 40 minutes. 1/2 cup dry makes 1 cup cooked)
1/2 cup cooked chickpeas (soaked for 12 hours, boiled for 1 1/2 hours.
1/4 cup dry makes a 1/2 cup cooked)
1/2 of a sweet potato (diced, then boiled for about five minutes till tender)
2 cups raw diced veggies (used 3/4 cup raw summer squash, 3/4 cup raw zucchini, 1/4 cup cucumber and 1/4 orange bell pepper)
1 tbs fresh grated ginger root
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp chili pepper flakes
1/2 tsp turmeric
3 tbs water
Mix together and gently boil on low heat for a minute or two.
Add the spice mixture to the cooked (and cooled) grains and chickpeas, mix well. Stir in cooked (and cooled) sweet potato. Then mix in the raw veggies, raw kale and fruit. Serve quickly to hungry, squawking parrots.
Tri-colored quinoa, carrots, zucchini, yellow squash, cucumber, tomato, parsley, beet greens, kale, poblano pepper, orange bell pepper, fresh ginger root, sesame and chia seed. All raw veggies, only the quinoa was cooked, and that was only because I didn’t have any sprouted today.