KELP – Kelp helps birds that experience iodine deficiency and improves feather condition. 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. It is particularly rich in the trace element iodine and tocopherol (Vitamin E).
CAYENNE PEPPER – Cayenne is native to tropical 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 we us. 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.
QUINOA – Quinoa is jam-packed with lysine and healthy amounts of the other amino acids that make a protein complete, besides being a repository for phosphorus, calcium, iron, vitamin E, and assorted B vitamins.
PARSLEY – Parsley contains iron, beta carotene and vitamins B1, B2 and C. This tasty herb is in many of our blends due to its much needed minerals: potassium, calcium, manganese, iron and magnesium. Birds love it!
Organic couscous, cracked wheat, organic hulled millet, organic rolled oats, dried carrots, dried peppers, organic quinoa, almond pieces, dried corn, parsley, organic cayenne pepper, basil leaves, ground cumin, dried kelp.
Microwave: Place 1 cup (235ml) of Fiesta Feast on the Fly in a large microwaveable bowl. Add 1-1/4 cups (295ml) of water. Microwave on high for 2-3 minutes, just until water begins to boil. Attend microwave during cooking to prevent boiling over. Remove from microwave, cover tightly, and let cool before serving.
Stovetop: Add 1 cup (235ml) Fiesta Feast on the Fly to 1-1/4 cups (295ml) boiling water in a medium-sized pot. Stir just until the product is moistened. Remove from heat, cover tightly, and let cool 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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