from left : veggie relish, BML (not HPW), and fruit smoothie
below are the recipe for smoothie n vegie relish :)gud luck!! VEGGIE RELISH
- 1 32 oz bag mixed veggies, defrosted (birds eye classic is best, no limas, no salt)
- 4 oz white grape juice or gerber fruit juice w/ yogurt.
- 4 tablespoons honey
FRUIT SMOOTHIE
- 5- 6 lbs mixed fruit
- 4 oz juice
- 2 - 4 tbsp honey
- 1/2 cup Dannon French Vanilla Yogurt
pour the relish and smoothie into ice trays and then freeze it. Once frozen, remove from the trays and store in air tight containers. This made serving them much easier. One ice cube is two servings (which is perfect for a cage with two gliders in it).
here are a few newer smoothie and relish recipes for you c:
SSG Fruit Smoothie
- 2 cups frozen mixed raspberries, blueberries, strawberries, & blackberries
- 1 cup cantaloupe
- 1 cup orange
- 1 cup red apple
- 3 cups papaya
Dump the frozen ingredients into a large bowl. Core and peel the apple (remove seeds). Peel the orange & remove any seeds. Remove the cantaloupe from the rind. Remove the seeds from the papaya and scoop the flesh out of the skin with a spoon. Chop/dice all of the fresh ingredients using a food processor or knife. (We use a food processor and chop small batches into pieces about the size of peas.) Measure the ingredients AFTER chopping them, then put them into the bowl. Mix with a large spoon. As you mix, you can cut the larger chunks of strawberries up a little bit with the spoon. Scoop the fruit smoothie mixture into ice cube trays (measure one TABLEspoon per cube). Cover and freeze. Once frozen, run hot water over the bottom of the ice cube trays, pop the fruit mixture out and place the cubes in a freezer container or Ziplock freezer bag. This will prevent freezer burn.
SSG Vegie Relish 1
- 1 cup cucumber
- 1 cup fresh or frozen peas
- 1 cup sweet potato
- 4 cups bok choy
Peel the cucumber. Cut the skin off of the squash and remove the seeds. Cut the squash into smaller chunks. Chop/dice the cucumber, squash, and bok choy using a food processor or knife. (We use a food processor to blend up the bok choy and chop the cucumber into pieces about the size of peas.) Measure the bok choy BEFORE blending it and the other ingredients AFTER chopping them, then put them into the bowl. Mix with a large spoon. Scoop the veggie relish mixture into ice cube trays. We use slightly less than one TABLEspoon per cube. Cover and freeze. Once frozen, run hot water over the bottom of the ice cube trays, pop the vegetable mixture out and place the cubes in a freezer container or Ziplock freezer bag. This will prevent freezer burn.
SSG Vegie Relish 2
- 1 cup frozen vegetable mix of peas, green beans, carrots, & corn
- 1 cup jicama
- 1 cup sweet potato
- 4 cups turnip greens
- Unsweetened apple juice (if needed)
Dump the frozen vegetable mix into a large bowl. Peel the jicama. Poke holes into the sweet potato with a fork and microwave 5-6 minutes (until soft in the middle). Scoop the sweet potato out of the skin with a spoon, measure, and pour into the bowl. Chop/dice the jicama and turnip greens using a food processor or knife. (We use a hand crank food processor and chop small batches into pieces about the size of peas.) Measure the ingredients AFTER chopping them, then put them into the bowl. Mix with a large spoon. If needed, add enough apple juice to wet the mixture a little (so it will freeze together in the ice cube trays). Scoop the veggie relish mixture into ice cube trays (measure one TABLEspoon per cube). Cover and freeze. Once frozen, run hot water over the bottom of the ice cube trays, pop the vegetable mixture out and place the cubes in a freezer container or Ziplock freezer bag. This will prevent freezer burn.
a bonded sugar glider makes the most wonderful companion
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