Here is my recipe for a chop mix

[grey782163]

Enjoy!

[Sapphire]

I can't access the document, George! It told me I needed word reader to be able to view it, so I installed it like it said. This messed my computer up and I lost my homepage and the ability to upload pics  I have uninstalled word reader and have now managed to get everything back again  Do you have another way we can access it?

[grey782163]

George's Chop

   1 cup    Wheat Berries   
   1 Cup Super Grains (Red & White Quinoa, Millet, & Buckwheat)
   1 Cup Whole Grain Amaranth
   1 Cup Whole Grain Rotelle Pasta
   1 Cup Brown Rice
   1 Cup Spelt
   1 Cup Farro
   1 Bag 13 Bean Soup Mix
   1 Bunch Carrots with tops
   2 Bell Peppers
   1 Bunch Dandelion Greens
   1 Bunch Beet Tops
   1 Butternut Squash Peeled
   3 oz Fresh Ginger
   1 Head of Broccoli
   1 Bunch Asparagus
   3 Jalapeño Peppers
1 Cup Twin Beaks Herb Salad

Sort the Bean mixture for stones and soak overnight (omit and discard any seasoning mix), Using the soaking water, cook Beans for 2 1/2 hours. Drain, reserving liquid. Chill for 2 hours

Cook each of the grains according to package instructions using reserved liquid from the beans when possible. Combine all grains in a large mixing vessel and mix thoroughly.
Cook pasta for 3/4 of the recommended time on package, drain and mix with grain mixture. Add Bean mixture and mix well.

Rinse all Vegetables well.
Chop all of the Greens coarsely and add to mix
Julienne carrots and bell peppers (including seeds)
Grate Butternut Squash and Ginger
Finely chop Broccoli
Coarsely chop Asparagus
Slice Jalapeño Peppers (including seeds) * use of rubber gloves is strongly advised when handling any hot pepper.
Add Herb Salad to mixture

Add all prepared vegetables to the grain/bean mixture and incorporate well

Divide into portions and freeze.

To serve, thaw in the refrigerator and microwave for 30 seconds to take the chill off. Toss a few dehydrated fruits in or whole unsalted nuts if desired.  Remove after 2 hours


I feed about 1/8 cup per bird per day. For freezing, I portion using a 2 ounce ice cream scoop onto a baking sheet lined with wax paper and freeze. Once frozen, they are placed into ziploc freezer bags to last a week. This recipe typically lasts about 3 months. I change up the vegetables occasionally for what is in season or on sale. Don't be shy, ask the produce manager of your grocery if they have any veggies that are not fit for sale that they will give you a deal on. If they are just wilted, a soak in cold water should revive them. Of course, do not use rotted vegetables.

[Sapphire]

Thank you, George! A great recipe.

[Pinkbirdy]

Cool ,looks like it makes a ton    I use a ice cream scoop to measure too !

[grey782163]

For your horde, it would probably last a week! LOL

[Pinkbirdy]

Im sure your right 

[WendyK.]

I'm sure I'll illicit some raised eyebrows and/or laughs when I tell you I'll have to look some of those ingredients up, as there are some that I've never heard of, so I'll know what to look for when I go to the farmer's market next time. 

The recipe sounds AMAZING!!  And I DO want to give it a try. 

So now off I go to google....'farro', 'spelt', and 'amaranth'...... 

[grey782163]

you can find those at any health food store and some major grocers in the US. If you are in the UK, I haven't the foggiest where you would look

[Sapphire]

I haven't heard of many of those ingredients. I have looked and there are quite a few that we don't seem to have over here! WendyK will be fine though, as she lives in the USA