Diet Recipes for Cats:
As a responsible owner of a lovely cat, you obviously want to provide the very best to your feline companion.
Although cats are completely capable of fending for themselves in nature, any and all pets are largely dependent on their owner. It is therefore your responsibility to provide and care for him/her and one of the most important expenses in caring for felines is cat food, secondary to veterinary care. The basic nutritional needs of every cat should be:
- Protein available from animal source such as meat, fish or chicken
- Specific vitamins, essential minerals, enzymes and essential fatty acids
- Taurine, an important amino acid
- Water
Contrary to the popular notion, cats do not require carbohydrates, although grains find their way as fillers in tinned and dry cat foods.
Cats are basically fussy eaters and one important point to consider while maintaining a balanced diet is to offer them different varieties of food as they are likely to refuse anything that is continued for an extended period of time. Basically cats love to eat chicken meat, fish, liver, ground lamb, turkey and also enjoy fresh as well as cooked foods. If you would like to make your own cat food recipes at home, remember not to add onions and extra salt to the meals.
Onions are particularly dangerous for cats while the natural salt in any food is enough for an animal. Preparing homemade cat food is relatively simple and easy and also economical in the long run. Homemade cat food must always be served at room temperature; do not feed your pet cat food that has been directly removed from the refrigerator or straight from the oven. Extreme temperatures are not ideal for most pets.
Cats must be fed three times a day and one of the best cat food recipes that you can make at home can involves simple ingredients in your kitchen. Here are some examples of cat food recipes:
Heat a small teaspoon of corn oil in a frying pan. Take approximately 1/4 pound of beef liver and sauté in the pan on all sides. Ensure that the liver is cooked but does not become dry inside. After the liver has been fried well, add half cup water in the pan and simmer for 10 minutes. Take the pan off the stove and allow it to cool for a while. Grind the liver in a blender along with the water in the pan.
Blend half a pound of soft veal, one small cup of fresh tomatoes or 2 tablespoons of tomato purée, one small cup water, one small chicken cube, 1 teaspoon shredded parsley, and a hint of garlic powder in a saucepan. Allow it to simmer on a low flame for 30 minutes. Get rid of any bones once the meat has softened. Grind the blend in a blender, after it has cooled down and add a teaspoon of wheat germ or half a slice of whole grain bread before serving.
Toss in one chicken liver, one gizzard, one chicken neck, one chicken giblet in a saucepan. Add two small cups of water and a tablespoon of finely chopped parsley to it. Simmer the blend till all the organ meats are tender. Grind the meats once it has cooled down.
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