Lucy Postins, founder of The Honest Kitchen, www.thehonestkitchen.com, has created hundreds of nutritious recipes that began from experimenting with home-cooked raw foods for her pets, which eventually evolved into her nationally-distributed line of raw pet foods.
For Valentine’s Day, she offers a special treat for pets called “Valentine’s Day Nibbles” from her pet cookbook, “Made Out of Love.”
Ingredients:
2 cups fresh raw chicken liver, preferably organic
2 free range eggs
2 tbsp olive oil
2 cups instant quinoa flakes
3 tbsp unsweetened applesauce
¼ cup dried cranberries or blueberries
1 clove fresh garlic, crushed
1 tsp of dried basil
Filtered water sufficient to make a batter
Instructions:
1. Preheat the oven to 350°F.
2. Process the liver in a blender or food processor until completely pureed.
3. Beat the eggs in a bowl and pour in the oil.
4. Add the pureed liver.
5. Mix in the dry ingredients slowly, stirring continuously so they are thoroughly combined. Add water gradually until you have a ‘batter’ consistency.
6. Pour this batter into a flat 1½ to 2” cake tin.
7. Bake at 350°F for 50 minutes.
8. Cool in the tin until able to be handled, then gently turn the ‘cake’ out onto a rack and refrigerate to cool completely.
9. Use heart-shaped or other cookie cutters to gently press out individual shapes.