Thursday, May 26, 2016

Summer Bird Slaw

Summer Birdie Cabbage Slaw Recipe

1 small head of cabbage
1 pound fresh carrots
1 large bunch of fresh broccoli heads with partial stems
4 summer squash with the ends cut off
1 large green or red or yellow bell pepper
1 apples chopped (remove apple seeds)
1-2 Tablespoons Organic Apple Cider Vinegar

Remove outer leaves of cabbage and thoroughly rinse all fresh foods to remove any contaminants.

Cut cabbage into sections and finely chop. A food processor helps make this an easy task. Layer cabbage in large plastic container. I use a sheet cake container upside down so that the bottom becomes the lid, and it holds the slaw perfectly.

Next chop broccoli and spread evenly over the cabbage.

Then finely chop the carrots and spread evenly over the broccoli.
Next chop squash and layer on top of the broccoli.
Finely chop the peppers and layer next.
When finished layering the slaw, add 1 or 2 tablespoons apple cider vinegar sprinkled over the top of the slaw. Refrigerate until ready to serve.
To serve, take a large serving spoon and scoop out ever how much you need to feed your flock, 
and place into a bowl. Stir mixture thoroughly and add a fresh chopped apple to the mixture. 

This birdie slaw can be fed to all birds, from finches and canaries to the large macaws.
A great recipe for adding Vitamin A and calcium to your bird's diet, and a fun favorite.

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