It’s hard to think of a more generous food than pumpkin for our parrots ( and for us too ). Pumpkins are definitely my birds’ favorite toy food. Whether pricked on a stainless steel rod attached to a shelf in the BBB aviary or cut into a hoop ( sliced ), suspended like an edible perch or simply placed on the cage park, each fall, pumpkins provide hours of fun for my birds. ( See text The tastiest toy for parrots .)
In addition to turning into a delectable toy, the main carotenoid in the pumpkin is beta-carotene ( which gives it its orangey flesh ), which places it in more than good position in the list of vegetables richest in beta carotene ( in addition to being an exceptional source of vitamin A for the body, beta-carotene would also have an antioxidant effect ).
In the pumpkin, the seeds have the greatest nutritional value. They are ( also ) an excellent source of vitamin A as well as vitamin B ( thiamine ) and niacin. Vitamins B1 and niacin help the body absorb carbohydrates and get calories from them. Pumpkin seeds are an excellent non-toxic dewormer that can be used safely in parrots.
Pumpkin is a winter vegetable available in fall and early winter. Big carved pumpkins are wonderful this Halloween to make Jack-O-lanterns and to give as toys to our parrots. On the other hand, preferably choose the small ones for cooking; they are less stringy, softer and sweeter.
Quick tip: Weight ( in pounds ) gives meat yield ( in cups ). So a 3 pound pumpkin will give us about 3 cups of edible flesh ( unfortunately this stuff works less well with metric measurements… sorry ).
When buying, the pumpkin should be firm. Choose a squash with the skin as intact as possible. The whole pumpkin will keep well placed in a cool, dry and ventilated place. Handle the pumpkin carefully as the slightest shock will cause the vegetable to rot quickly. Under the right conditions, a pumpkin can be stored for three months, stock up for you and your birds.
Plain dried seeds
The unshelled seeds will first be soaked for an hour in water in order to soften the fibers. Rinse, spread on a baking sheet and bake for 40 minutes in the oven set to 300 ° F / 150 ° C, shaking the sheet lightly occasionally to prevent the seeds from burning. The seeds are eaten whole, both for us and for Coco. You can add a few drops of organic tamari, it’s delicious.
1 kg whole wheat flour
1 tsp / 5 ml instant yeast
1 cup cooked and mashed pumpkin
1 tbsp / 5 ml corn syrup
3 1/3 cups 830 ml lukewarm coconut milk
Mix the corn syrup with the warm coconut milk and the crushed pumpkin.
Put the flour in a bowl and stir in the yeast.
Make a well in the center of the flour and pour in the lukewarm preparation.
Mix and work the dough until it becomes soft and smooth.
Shape the dough into rolls and place them in greased cake tins.
Let rise for 10 to 15 minutes.
Cook over moderate heat for 30 minutes or until bread sounds hollow when tapped.
NB: Shelled pumpkin seeds, nuts or dried fruits can be added to the mixture of dry flour and yeast.
Mini Halloween Pumpkin Muffins
115 g of flour
1/4 cup / 60 ml of brown sugar (optional if cooking for humans as well)
2 tsp / 10 ml of baking powder (baking powder)
1 teaspoon / 5 ml of cinnamon
1 pinch of salt
125 g. yogurt
1 tbsp / 15 ml oil
100 g pumpkin puree
60 g dried apricots, cut into small pieces
Preheat the oven to 400 ° F / 210 ° C.
In a bowl, sift the flour, sugar, baking powder and salt.
Add the spices and dried apricots.
In another container, beat the egg with the yogurt and oil. Add the pumpkin puree.
Mix the two preparations without overworking the dough.
Line mini muffin cups with a teaspoon.
Bake for about 15 minutes. Check the cooking by inserting the blade of a knife: it should come out dry.
Leave the muffins in their mold for a few minutes before unmolding them, then let them cool on a rack.
1 1/4 cup / 315 ml whole wheat flour
1/2 tsp / 3 ml cinnamon
1/4 tsp / 1 ml salt
2 tsp / 10 ml baking powder
4 tsp table / 60 ml vegetable oil
1/3 cup / 85 ml brown sugar (optional if cooking for humans as well)
1 cup / 250 ml pumpkin puree
Preheat the oven to 400 ° F / 210 ° C
Mix the flour with the cinnamon, salt, nutmeg, ginger and baking powder.
In a bowl, beat the oil, the egg and the brown sugar.
Stir in the pumpkin puree.
Add to the dry mixture.
Spoon dough onto a greased cookie sheet, 1 inch / 2.5 cm apart.
Bake cookies for 8 to 10 minutes.
Makes about 35 cookies.
Chili “Con Pumpkin”
2 packets of plain tofu, diced
300 grams of fresh pumpkin, cut into 1 inch cubes. / 2.5 cm
1 can red beans
1 medium onion, diced
3 cans diced tomatoes
2 tablespoons chili powder
Brown the diced tofu in a little oil. Drain the fat. Place the tofu in a large pot, add all the ingredients and simmer over low heat for 90 minutes. Serve with sour cream (human only).
250 ml / 1 cup whole wheat flour
1 ml / 1/4 tsp salt
2 ml / 1/2 tsp sodium bicarbonate
180 ml / 3/4 cup yogurt
625 ml / 2 1/2 cup grated pumpkin (raw)
Margarine (Becel) as needed
In a bowl, combine the flour, salt and sodium bicarbonate. Reserve.
Beat the eggs in another bowl. Add yogurt and grated pumpkin. Mix well. Incorporate the reserved flour.
Brush a pan with margarine (Becel) and place over medium heat. Cook the pancakes for about 2 minutes, until lightly browned, being careful to turn them halfway through cooking.
340 g unbleached organic white flour
70 ml mashed pumpkin
1 egg (optional)
130 ml soy milk
70 g margarine (Becel)
20 g powdered instant dry yeast (baking powder)
Dried grapes or cranberries
Cook the flesh of the diced pumpkin in boiling water as for potatoes; to drain; puree without any additives.
In the bowl of a blender, work the dry yeast, flour, butter and pumpkin puree for 5 minutes at medium speed.
Add the beaten egg (optional) and soy milk; work the dough for 6 minutes;
reduce speed to minimum and add raisins or cranberries.
Let the dough rest for 10 minutes.
Spread the dough on a floured surface; cut circles 5 cm in diameter using a cookie cutter.
Place on a baking sheet; bake at 220 ° C / 440 ° F. for 25-30 minutes.
500 g of pumpkin
320 g of round rice (arborio)
30 g of margarine (Becel)
1 liter of broth
80 g of grated cheddar
Cut the pumpkin into cubes and sauté for 10 to 15 minutes in half the margarine until they unravel.
If necessary, add a little water during cooking.
Add the rice and mix.
Wet the rice / pumpkin mixture with the broth and mostly continue to mix. Add the broth regularly.
Allow 17 to 20 minutes of cooking.
When the rice is cooked, turn off the heat and add the Parmesan.
Mix well and add the remaining margarine.
Serve immediately because the risotto does not heat up.
To finish … we can add at the end, some slivered almonds
Enjoy your meal!