|| SWEET POTATO WEDGES WITH PUMPKIN

Today we're introducing you to a satisfying combination of sweet potato wedges with pumpkin.

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

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

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

PUMPPPUMP

Pumpkins are everywhere at the moment. It is a typical autumn vegetable and not only makes a great Halloween decoration. Thanks to its variety of nutrients, it can also be used as an ingredient in healthy dishes. Among other things, it provides potassium, magnesium and zinc. Hokkaido is particularly suitable for this recipe as it does not need to be peeled.

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

SATTMACHER SÜSSKARTOFFEL

The pumpkin is combined with the sweet potato. It is not for nothing that both ingredients also form an important part of our VEGDOG GREEN CRUNCH dried food: it raises blood sugar levels more slowly than normal potatoes. It is also filling thanks to its high fiber content and contains lots of vitamins.

PROTEIN SOURCE KIDNEYBOHNE

Of course, a source of protein 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. In combination with our VEGDOG ALL-IN VELUXE mineral powder and our VISH OIL, they form the third component of the recipe as a bean puree.

SPINACH LIFE SPINACH

Spinach rounds off the recipe. 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 very good!

PREPARATION INSTRUCTIONS

If canned kidney beans are used: 100g of dried beans correspond to 200g of canned beans. Some manufacturers do not use sugar to preserve canned beans. Ideally, use such a product. If you can't find one, however, the small amounts of sugar won't cause any problems for your four-legged friend.

For dried kidney beans: Soak them overnight according to the package instructions and then cook them long enough.

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

Take a few pieces of sweet potato to one side after cooking and use them at the end as a chunky addition to the finished recipe.

Keep small amounts of herbs, such as parsley, to garnish at the end.

PREPARATION

Wash the hokkaido and sweet potato if necessary. Cut both into equal-sized cubes and cook them with a little water in a saucepan until they are easily pierced with a fork (about 10 minutes).
Let everything cool down until it is lukewarm at most.
Crush the soft kidney beans in a blender until a nice puree has formed (you may need to add a sip of water). Then add the pumpkin, sweet potato and the cooking water, together with the finished spinach (defrosted or steamed, fresh) and continue shredding until a mass is formed. Feel free to stop earlier so that a few chunks remain.
Now add our Vish Oil and All-In Veluxe (available together in our Cook-it-yourself box) and mix in well. Garnish with previously reserved sweet potato pieces and a little parsley if desired. Done!

We WISH YOU A GOOD WEEPETIT!