Crazy Worldly Bistro Mash

My birds are a huge fan of ready-made mashes like Bird Street Bistro, Higgins Worldly Cuisines, and Crazy Corn. But I don’t always like paying for them, especially because I think some have ingredients that I could do without.

So I set out to make my own! The intention was to make something that, once done, was not only nutritious, but also could be stored for longer periods of time, and be ready to go when I needed it to be.

Crazy Worldly Bistro Mash
A picture of the end result (dry)

Time: 3 to 12 hours, depending on what you personally dehydrate

Yields: about 1.25 pounds of dry food

Cost (per Nuts.com prices): About $12 per pound.

Ingredients:

1/2 cup dry quinoa
1/2 cup dry millet
1/2 cup dry wild rice
1/4 cup dry goji berries
1/4 cup dry inca berries
1/2 cup dry Turkish apricots
1/4 cup dry unsweetened shredded coconut
1/2 cup chopped raw almonds
1/4 cup hemp seeds/berries
1 sweet potato (dehydrated)
1 can pure pumpkin (dehydrated)
2 tbsp cinnamon
1 tbsp ginger
2 tbsp milk thistle powder
2 tbsp cherry juice concentrate
1 bag Dandelion tea

Step 1: Prepare your dehydrated ingredients:

Wild Rice Prep
Boil 1.5 cups of water and 2 tbsp of cherry juice concentrate over medium-high heat. Add 1/2 cup wild rice. Bring back to a boil, set heat to low, and cover. Allow to cook for about 55 minutes, stirring occasionally, until all water is absorbed. Remove from heat, uncover, and let stand 5 minutes.

Spread on parchment or fruit leather trays in dehydrator. Dry for 3-4 hours at 135 F or until the rice is brittle, checking every hour to separate any clumps. Set aside.

Millet Prep
Boil 1.5 cups of water over medium-high heat. Add 1/2 cup millet. Bring back to a boil, set heat to low, and cover. Allow to cook for about 20 minutes, stirring occasionally, until all water is absorbed. Remove from heat, uncover, and let stand 5 minutes.

Spread on parchment or fruit leather trays in dehydrator. Dry for 3-4 hours at 135 F or until the millet is dry, checking every hour to separate any clumps. You can it put through food processor to separate grains. Set aside.

Quinoa Prep
Place a 1/2 cup of quinoa and 1.5 cups of water in a saucepan over medium-high heat. Add 2 Tbsp of milk thistle seed powder and one tea bag of Dandelion tea. Bring to boil, then set heat to low and cover. Let simmer for about 20 minutes or until water is absorbed, stirring occasionally. Remove tea bag, remove pot from heat, uncover, and let stand for about 5 minutes.

Spread on parchment or fruit leather trays in dehydrator. Dry for 3-4 hours at 135 F or until the quinoa is dry, checking every hour to separate any clumps. You can it put through food processor to separate grains. Set aside.

Sweet Potato Prep
Wash a sweet potato well. Cut an “X” into the flesh with a knife. Place directly on oven rack in oven pre-heated to 375 F. Bake for 40-60 minutes. Remove from oven and let cool. Remove skin and mash with a fork. Spread on parchment or fruit leather trays in the dehydrator. Dry for 8-12 hours at 135 F. Place dehydrated pieces in food processor or other grinder, and pulverize until some is reduced to powder.

Pumpkin Prep
Remove pumpkin from can and spread on parchment or fruit leather trays in the dehydrator. Dry for 8-12 hours at 135 F. Place dehydrated pieces in food processor or other grinder, and pulverize some is reduced to powder.

Step 2: Prep your dried fruit and nuts

Cut apricots up into smaller chunks; I also cut my inca berries in half because they are larger. Do not use a food processor for this unless you want a gummy paste! Chop up almonds in food processor or place in plastic bag and give them a good smash!

Step 3: Combine!

You should have about 2-3 cups of dehydrated grains, and 1/2 cup of dried sweet potato/pumpkin. Mix these with the dried fruit, coconut, almonds, hemp seeds, and spices.

This is now ready to store! You can store in a ziplock bag in your pantry for 6-12 months or in your freezer.

Finally: Cook!

To cook on stove: Mix 1 part dry mix with 2 parts water in saucepan. Heat over medium-high heat until boiling. Reduce heat to low, cover, and let simmer for 5 minutes. Remove from heat and let sit for 2-5 minutes. Serve to birds once it is at a safe temperature.

Side by Side Photo
The dry mix on the left, and the cooked mix on the right

A few notes: I add certain things like milk thistle powder and cherry juice concentrate because they are good for liver and arthritis (respectively), which my Hahns Macaw benefits from. They are not core necessities to the dish.

If you wanted to make this as a freezer ready dish, you would basically just need to do this:

Start cooking wild rice in 5 cups of water.
After 40 minutes, add the millet and quinoa.
After 15 minutes, add dried fruit, nuts, pumpkin, sweet potato, coconut, hemp, and spices.
Let cook for another 5 minutes.
Remove from heat and let sit for 5 minutes.
Freeze in portioned bags and thaw/heat as needed!

Koopa Approves!
Koopa, my Green Cheek, seems to approve!
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