Mike's Manna Mash
1/2 cup dry black-eyed peas
1/2 cup dry pinto beans
1/2 cup dry kidney beans
1/2 cup dry split peas - a mix of green and yellow
1/2 cup dry garbanzo beans
1/2 cup dry black beans
1/2 cup dry soy beans
1 cup dry great northern white beans
1/2 cup dry wheat berry grain
1/2 cup dry pearl barley grain
1 cup dry wild rice
3 medium sweet potatoes
4 medium white potatoes
3 pounds frozen corn
3 pounds frozen peas
3 pounds frozen carrots
3 pounds frozen green beans
1/2 pound fresh parsley
3 medium zucchini
4 large tomatoes
1/2 pound mustard greens
6 large bananas
6 medium apples
4 peeled oranges
1/2 cup cranberries, fresh or frozen
1 mango, peeled and pitted
2 papayas, peeled but seeds left
1 1/2 pounds green grapes
1/4 cup dried pumpkin seeds
1/4 cup sesame seeds
1/4 cup dry powdered kelp
1/4 cup alfalfa powder
Rinse the beans, grains and rice. Soak overnight (at least 8 hours) in a large pot.
In the morning add or remove water as needed to cover beans with about one inch of water. Boil beans for 10 minutes. Reduce heat, cover and simmer for 20 minutes more. By this time there should just be enough water left to keep beans moist.
Scrub, quarter and slice potatoes into 1/8 inch pieces. Steam lightly, stirring every few minutes, and add to cooked beans. Add corn, peas, carrots and green beans to bean and potato mixture. This helps cool the mixture and thaw the frozen vegetables.
Hand chop or lightly food process the next 11 ingredients (parsley, zucchini, tomatoes, mustard greens, bananas, apples, oranges, cranberries, mango, papayas and grapes).
Don't process too finely; birds prefer chunky food. Add the remaining ingredients and mix thoroughly.
Freeze in sandwich bags in daily serving portions. Defrost servings in refrigerator for 24 hours. Warm food by placing the bag in warm water.
Mike Burton
1/2 cup dry pinto beans
1/2 cup dry kidney beans
1/2 cup dry split peas - a mix of green and yellow
1/2 cup dry garbanzo beans
1/2 cup dry black beans
1/2 cup dry soy beans
1 cup dry great northern white beans
1/2 cup dry wheat berry grain
1/2 cup dry pearl barley grain
1 cup dry wild rice
3 medium sweet potatoes
4 medium white potatoes
3 pounds frozen corn
3 pounds frozen peas
3 pounds frozen carrots
3 pounds frozen green beans
1/2 pound fresh parsley
3 medium zucchini
4 large tomatoes
1/2 pound mustard greens
6 large bananas
6 medium apples
4 peeled oranges
1/2 cup cranberries, fresh or frozen
1 mango, peeled and pitted
2 papayas, peeled but seeds left
1 1/2 pounds green grapes
1/4 cup dried pumpkin seeds
1/4 cup sesame seeds
1/4 cup dry powdered kelp
1/4 cup alfalfa powder
Rinse the beans, grains and rice. Soak overnight (at least 8 hours) in a large pot.
In the morning add or remove water as needed to cover beans with about one inch of water. Boil beans for 10 minutes. Reduce heat, cover and simmer for 20 minutes more. By this time there should just be enough water left to keep beans moist.
Scrub, quarter and slice potatoes into 1/8 inch pieces. Steam lightly, stirring every few minutes, and add to cooked beans. Add corn, peas, carrots and green beans to bean and potato mixture. This helps cool the mixture and thaw the frozen vegetables.
Hand chop or lightly food process the next 11 ingredients (parsley, zucchini, tomatoes, mustard greens, bananas, apples, oranges, cranberries, mango, papayas and grapes).
Don't process too finely; birds prefer chunky food. Add the remaining ingredients and mix thoroughly.
Freeze in sandwich bags in daily serving portions. Defrost servings in refrigerator for 24 hours. Warm food by placing the bag in warm water.
Mike Burton
