|| NEEDS || SWEET POTATO WICKES WITH PUMPKIN

Today we present you a combination of sweet potato wedges with pumpkin that meets all your needs.

You don't need many ingredients for this. But we can promise: It will be super tasty and your four-legged friend will be very happy about the variety in his bowl!

You can use the following table as a guide for a daily portion:

Note:
Frozen spinach is about half the weight of fresh spinach.

AUTUMN VEGETABLES PUMPKIN

Pumpkins can be found everywhere these days. They are a typical autumn vegetable and are not only great as Halloween decorations. Due to their variety of nutrients, they are also ideal as an ingredient in healthy dishes. Among other things, they provide potassium, magnesium and zinc. The Hokkaido pumpkin is particularly suitable for this recipe because you don't have to peel it.

Warning : Do not use ornamental pumpkins! They contain toxins!
Even pumpkins that have been grown from their own seeds over generations can develop these toxins. To be on the safe side, it's best to use products from the supermarket (preferably organic).

FILLING SWEET POTATO

The pumpkin is combined with the sweet potato. It is not for nothing that both ingredients are an important part of our VEGDOG GREEN CRUNCH dry food: it causes the blood sugar level to rise more slowly than normal potatoes. It is also filling due to its high fiber content and contains many vitamins.

PROTEIN SOURCE KIDNEY BEAN

Of course, a protein source is essential! We decided to use kidney beans because they have a suitable amino acid profile and are very popular thanks to their spicy taste. As bean puree, they form the third component of the recipe in combination with our VEGDOG ALL-IN VELUXE mineral powder and our VISH OIL.

IRON SUPPLIER SPINACH

The recipe is rounded off with spinach. It is not only a valuable source of iron, but also provides biotin, folic acid, beta-carotene and vitamin K. And don't forget: it tastes great!

PREPARATION INSTRUCTIONS

If you use canned kidney beans: 100g of dried beans are equivalent to 200g of canned beans. Some manufacturers do not use sugar to preserve canned beans. Ideally, use such a product. If you cannot find any, the small amounts of sugar will not cause any problems for your four-legged friend.

For dried kidney beans: Soak them overnight according to the instructions on the packet and then cook them for a sufficient amount of time.

For frozen spinach: Place the frozen spinach in the fridge overnight to thaw. You will need about half the stated amount of fresh spinach.

After cooking, set aside a few pieces of sweet potato and use them as a chunky addition to the finished recipe.

Keep herbs such as parsley in small quantities ready for garnishing at the end.

PREPARATION

If necessary, wash the Hokkaido and sweet potatoes. Cut them into equal-sized cubes and cook them in a saucepan with a little water until they can be easily pierced with a fork (about 10 minutes).
Let everything cool down until it is lukewarm at most.
Grind the soft kidney beans in a blender until you have a nice puree (you may need to add a splash of water). Then add the pumpkin, sweet potato and the cooking water, together with the finished spinach (thawed or steamed, fresh) and continue to shred until it forms a mass. You can stop earlier if you want so that a few pieces remain.
Now add our Vish Oil and All-In Veluxe (available together in our Cook-it-yourself box) and mix well. If necessary, garnish with previously reserved sweet potato pieces and a little parsley. Done!

WE WISH YOU A GOOD WAUPPETIT!