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Dry at 155° F until thoroughly dry and then cut into strips.


Recipe courtesy of Chef Stephanie Raya, Excalibur Dehydrator


Kitty Patties Yields: 8 small patties


½ lb grass-fed, lean ground beef ½ lb lean ground turkey 4 Tbsp low-salt chicken stock 4 eggs


½ cup oatmeal or 1 packet instant oatmeal


Cheesy Crunchies


2 cups whole wheat flour ¼ cup cornmeal ½ cup cheese (any grated cheese) 1 egg


1¾ cup filtered water ½ cup fine-grated Parmesan cheese


Mix all ingredients except Parmesan. Knead dough until thoroughly mixed.


Roll dough into shapes (like sticks or squares) or use cookie cutter. Roll shapes in the Parmesan. Dehydrate in a dehydrator at 155° F approximately 4 to 6 hours or until dry. For cats, make much smaller shapes.


Recipe courtesy of Chef Stephanie Raya, Excalibur Dehydrator


Peanut Butter Sweet Potato Dog Biscuits


Yields: 36 biscuits


1 sweet potato, boiled or baked ¼ cup peanut butter, low in fat, sugar and salt


1 egg


2 cups whole wheat flour 1 Tbsp coconut oil 1 tsp cinnamon, ground 1½ cups organic old-fashioned oats (aka rolled oats)


Boil or bake sweet potato. Allow to cool before removing the peel if baked.


Heat oven to 350° F and line cookie sheets with parchment paper.


Use a mixer to blend all ingredients together except the oatmeal. Once combined, fold in oats with a spoon. If dough is too wet, add more flour.


Roxanne’s Beef Jerky Strips for Dogs


3 cups ground lean grass-fed beef 1 cup flour 2 tsp brewer’s yeast 1 cup low-fat cottage cheese, drained


Combine ingredients in medium bowl and mix thoroughly. Spread on a non- stick 1


/8 -inch-thick drying sheet. 38 natural awakenings Westchester/Putnam/Dutchess NY Edition WakeUpNaturally.com


Roll out cookie dough to ¼-inch-thick sheet and cut with any shaped cookie cutter. Fill cookie sheets.


Bake 35 to 40 minutes, until biscuits are hard to the touch.


Cool and place in an airtight container.


Recipe courtesy of Livia J. Washburn, Trick or Deadly Treat


Mix meat and broth, and then add oatmeal and egg.


Form into 8 small patties.


Broil one or two at a time, leaving them fairly rare.


Allow to cool, and then serve. They’ll keep in the refrigerator up to three days if the meat is fresh.


Freeze the other patties until ready to use, good for up to four months.


Recipe courtesy of Janet Cantrell, Fat Cat at Large


Go Go Balls Yields: 30 to 32 balls


½ cup water-packed tuna fish or salmon (from a BPA-free pouch)


4 oz light cream cheese 2 Tbsp dried catnip (or more to taste)


Drain the fish. If using salmon, remove the skin and bones.


Using a fork, flake the fish into a bowl and add the remaining ingredients.


Form small, marble-sized balls by hand and store refrigerated in an airtight container.


Recipe courtesy of Janet Cantrell, Fat Cat Spreads Out


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