KELP – Kelp is particularly rich in the trace element iodine and tocopherol (Vitamin E) which improves feather conditioning, molting, and helps birds that experience iodine deficiency. A great source of Magnesium, Calcium, Phosphorus, Iron, Potassium, 12 vitamins (including A, B1, B2, C, D and E ), 21 amino acids and over 60 minerals and trace elements.
GREEN LENTILS – Green lentils are great for parrots due to their low caloric content, and high iron and folate quantities. Lentils are an excellent source of protein. They pack health-promoting polyphenols (micronutrients that we get through certain plant-based foods) that reduce several heart disease risk factors.
CAYENNE PEPPER – Cayenne is native to tropical America where many of our feathered friends hail from. Cayenne is known for its blood cleansing properties, fending off disease and to also equalize blood circulation. Don’t worry, Cayenne wont “burn” birds the same way it does to us humans. Cayenne strengthens the heart action but at the same time it does not increase blood pressure. It is known to have antibacterial properties and to prevent heart attacks and stroke.
CARROTS – Carrots are rich in vitamins and a favorite among many pet birds. Containing high levels of beta-carotene, carrots support optimal eye health, which is important for birds of all species.
Bastami rice, organic hulled millet, organic yellow split peas, organic bulgur wheat, green lentils, organic pearled barley, organic quinoa, organic almonds, organic grain blend (whole grain wheat, whole grain rye, corn, whole grain oats, whole grain spelt, whole grain kamut, flaxseed), dried celery, dried carrots, dried peppers, cayenne pepper, cumin, dried kelp.
Stovetop: In a medium saucepan, bring 2-1/4 cups (530ml) of water and 1 cup (235ml) of Hearty Veggies to a boil. Cover with tight-fitting lid, reduce heat to low and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Cool completely before serving.
Note: As altitude increases and atmospheric pressure decreases, the boiling point of water decreases. To compensate for the lower boiling point of water, the cooking time must be increased.
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