Rasa
Paws

Ingredients

• 1 cup white basmati rice
• 200g boiled chicken (boneless, skinless)
• ½ tsp turmeric powder
• 1 pinch freshly cracked black pepper
• 1 tsp coconut oil
• 2½ cups water or low-sodium chicken broth
• 1 tbsp cooked carrot (finely chopped)

Method

1. Rinse rice until water runs clear. Cook with water or broth in a covered pot on low heat.
2. In a small pan, warm coconut oil on low heat. Add turmeric and black pepper — bloom for 20 seconds only.
3. Shred boiled chicken into bite-sized pieces. Mix into the fragrant coconut oil.
4. Combine chicken and turmeric oil into the cooked rice. Fold in carrots.
5. Cool completely to room temperature before serving.

Ingredients

• 3 tbsp ragi (finger millet) flour
• ½ cup unsweetened coconut milk (diluted 1:1 with water)
• 1 cup water
• 1 tiny pinch ground cardamom
• 1 tsp coconut oil
• Optional: 1 tbsp mashed sweet potato

Method

1. Whisk ragi flour into cold water until lump-free.
2. Cook on medium-low, stirring continuously for 5–7 minutes until porridge thickens.
3. Add diluted coconut milk, stir in cardamom and coconut oil.
4. Cook for 3 more minutes. Should be smooth, not stiff.
5. Cool fully. Add mashed sweet potato if desired.

Ingredients

• 500g raw chicken or beef bones (knuckle, neck)
• 3 litres cold water
• ½ tsp fresh ginger (grated, not dried)
• 1 tbsp apple cider vinegar (helps extract minerals)
• 1 small carrot, roughly chopped
• No salt, no onion, no garlic

Method

1. Place bones in a large pot. Cover with cold water and add apple cider vinegar. Rest for 30 minutes — this draws minerals from the bones.
2. Bring to a low simmer. Skim off foam in the first 30 minutes.
3. Add ginger and carrot. Reduce heat to lowest setting.
4. Simmer uncovered for 8–12 hours. Add water if needed to keep bones submerged.
5. Strain through a fine mesh. Discard bones and vegetables. Cool and refrigerate — skim solidified fat before serving.

Ingredients

• 1 ripe banana (mashed)
• 1 cup ragi flour
• 2 tbsp coconut oil (melted)
• 1 tiny pinch ground cardamom
• 1 egg (optional, adds protein)
• 2–3 tbsp water (as needed for dough)

Method

1. Preheat oven to 175°C (350°F). Line a baking sheet with parchment.
2. Mix mashed banana, egg, and coconut oil until smooth.
3. Fold in ragi flour and cardamom. Add water 1 tbsp at a time until a soft dough forms.
4. Roll to 6mm thickness. Cut into small shapes or simply roll into pea-sized balls.
5. Bake for 18–22 minutes until firm. Cool completely before serving — must be fully dry.

Ingredients

• 1 medium sweet potato (boiled, mashed)
• ½ cup brown rice (cooked)
• 100g boiled chicken or fish (plain)
• 1 tsp coconut oil
• ¼ tsp turmeric powder
• 1 pinch black pepper
• 1 tbsp plain yogurt (probiotic boost)

Method

1. Cook brown rice until fully soft. Boil sweet potato until tender, then mash.
2. Warm coconut oil in a small pan on low. Bloom turmeric and black pepper for 15 seconds.
3. Combine rice, mashed sweet potato, shredded protein, and fragrant coconut-turmeric oil.
4. Allow to cool to room temperature.
5. Top with a small dollop of plain yogurt before serving for live probiotic cultures.

Ingredients

• 150g salmon or mackerel (boneless, steamed)
• 1 cup white rice (cooked)
• 1 tsp coconut oil
• ½ tsp fresh coriander seeds (lightly crushed)
• 1 tbsp green peas (cooked)
• ½ cup water or plain fish broth

Method

1. Steam fish until fully cooked. Flake into small pieces — check thoroughly for bones.
2. Warm coconut oil on low heat. Add crushed coriander seeds and bloom for 20 seconds.
3. Mix warm rice with coriander-oil bloom. Add peas.
4. Fold in flaked fish gently. Add fish broth to desired consistency.
5. Cool fully to room temperature before serving.

Ingredients

• ½ cup plain pumpkin puree (NOT pie filling — no sugar, no spices)
• ½ cup white rice (cooked, plain)
• 100g boiled chicken breast (shredded, no skin)
• ½ tsp coconut oil
• Tiny pinch of ginger powder (aids nausea)
• ½ cup low-sodium chicken broth (no onion/garlic)

Method

1. Cook white rice until very soft — overcooked is better for upset stomachs. It should be almost mushy.
2. Boil chicken breast thoroughly. Shred into small, easy-to-digest pieces.
3. In a bowl, mix pumpkin puree with warm rice. Add coconut oil and ginger.
4. Fold in shredded chicken. Add broth to make it slightly soupy — hydration is critical during stomach issues.
5. Cool to lukewarm (not hot, not cold). Serve in small portions — 4–6 small meals throughout the day instead of 2 large ones.

Ingredients

• ½ cup white rice (jasmine or basmati)
• 4 cups water or plain chicken broth (no onion/garlic)
• 100g chicken breast (boiled, shredded fine)
• ¼ tsp fresh ginger (finely grated — not dried)
• 1 tsp coconut oil
• 1 small carrot (finely diced, cooked soft)

Method

1. Rinse rice. Add to a pot with 4 cups water/broth. The high water ratio is key — this is porridge, not rice.
2. Bring to boil, then reduce to lowest heat. Cook 35–40 min, stirring occasionally, until rice completely breaks down into a thick, silky paste.
3. In the last 5 min, stir in grated ginger and coconut oil. The heat activates the gingerols.
4. Fold in shredded chicken and cooked carrot.
5. Cool to lukewarm. The consistency should be like thick soup — add more broth if needed. This slides down easily even for dogs refusing solid food.

Ingredients

• 1 cup low-sodium chicken bone broth
• ½ cup plain coconut water (no added sugar)
• 3 tbsp plain pumpkin puree
• Tiny pinch of ginger powder
• 1 tbsp plain yogurt (live cultures — probiotic boost)

Method

1. Warm bone broth gently — lukewarm, not hot. You want to preserve the live cultures in the yogurt.
2. Whisk in pumpkin puree until completely smooth. Add coconut water and ginger.
3. Remove from heat. Stir in yogurt just before serving (heat kills the probiotics).
4. Serve in small amounts throughout the day — every 2–3 hours is ideal for dehydrated dogs.
5. If your dog won't drink it, try ice cubes — freeze the broth in an ice tray for soothing lick treats.

Ingredients

• 150g fresh salmon fillet (boneless, skin removed)
• 1 medium sweet potato (peeled, cubed)
• ½ cup green beans (trimmed, cut small)
• 1 tsp coconut oil
• ¼ tsp turmeric powder
• Pinch of black pepper (activates curcumin)
• 2 tbsp plain yogurt (probiotic topper)

Method

1. Steam sweet potato cubes for 12–15 min until fork-tender. Mash roughly — some chunks are fine for texture.
2. Bake or steam salmon at 175°C for 12 min until it flakes easily. ALWAYS cook salmon fully — raw salmon can cause salmon poisoning disease.
3. Steam green beans until soft (about 5 min). Chop into small, easy-to-eat pieces.
4. Bloom turmeric and pepper in warm coconut oil (15 seconds on low heat).
5. Combine everything in a bowl. Cool fully. Top with yogurt just before serving for live probiotic cultures.

Ingredients

• 2 whole eggs
• 1 tsp coconut oil
• ¼ tsp turmeric powder
• Tiny pinch of black pepper
• 1 tbsp finely chopped spinach (optional — iron boost)
• No salt, no butter, no milk

Method

1. Warm coconut oil in a non-stick pan on LOW heat. Add turmeric and pepper — bloom for 10 seconds until fragrant.
2. Crack eggs into the pan. Scramble gently with a spatula — keep the heat low. You want soft, fluffy curds, not rubbery.
3. Add spinach in the last minute if using. Cook until just wilted.
4. Remove from heat while still slightly wet — they'll continue cooking from residual heat.
5. Cool to room temperature. Chop into appropriate bite sizes for your dog. Serve over their regular food or as a standalone treat.

Ingredients

• 150g lean ground lamb (drain all fat after cooking)
• ½ cup pumpkin puree (plain)
• ½ cup brown rice (cooked)
• 1 tsp coconut oil
• ½ tsp ground coriander seeds
• Tiny pinch of turmeric
• 2 tbsp cooked zucchini (diced small)

Method

1. Brown lean lamb in a pan on medium heat. Cook thoroughly until no pink remains. Drain ALL fat — lamb fat is too rich for most dogs.
2. In a separate small pan, warm coconut oil. Bloom coriander and turmeric for 15 seconds.
3. Combine cooked lamb, brown rice, and pumpkin puree in a bowl.
4. Add the coriander-turmeric bloom and zucchini. Mix well.
5. Cool completely. The pumpkin makes this naturally moist and aromatic — dogs can smell it from across the house.

Ingredients

• 150g lean ground turkey (99% lean, fully cooked)
• ½ cup pumpkin puree (plain, not pie filling)
• ½ cup brown rice (cooked)
• ¼ cup green beans (steamed, diced small)
• ½ tsp coconut oil
• Tiny pinch of turmeric

Method

1. Cook ground turkey in a dry pan until fully browned — no added oil needed, turkey is lean enough.
2. Steam green beans until soft. Dice into small pieces.
3. Bloom turmeric in coconut oil for 10 seconds on low heat.
4. Combine cooked turkey, brown rice, pumpkin, green beans, and turmeric bloom.
5. Cool fully. This is naturally lower in fat than chicken-based recipes — ideal for weight management goals your vet has set.

Ingredients

• 1 tin sardines in water (NOT oil — drain the water)
• 1 cup white rice (cooked)
• 1 tbsp cooked carrot (finely diced)
• 1 tbsp cooked peas
• ½ tsp coconut oil
• Tiny pinch coriander powder

Method

1. Drain sardines. Mash with a fork — include the soft bones, they're pure calcium and totally safe.
2. Warm coconut oil and bloom coriander for 10 seconds.
3. Mix mashed sardines into warm rice. Add carrots, peas, and the coriander bloom.
4. Cool to room temperature. The aroma is incredibly appealing to dogs — even the pickiest eaters devour this.
5. Serve. Watch the tail go helicopter mode.

Ingredients

• ½ cup natural peanut butter (MUST be xylitol-free — check label)
• ½ cup plain pumpkin puree
• 2 tbsp coconut oil (melted)
• Silicone mini treat mould or ice cube tray

Method

1. CHECK YOUR PEANUT BUTTER LABEL. If it contains xylitol (birch sugar), do NOT use it — xylitol is lethal to dogs. Use only natural peanut butter (ingredients: peanuts, maybe salt).
2. Mix peanut butter, pumpkin puree, and melted coconut oil until completely smooth.
3. Spoon into silicone moulds — fill each cavity about ¾ full.
4. Freeze for 3–4 hours until solid.
5. Pop out and store in a freezer bag. These keep for 3 months frozen. Serve 1–2 at a time as training rewards or enrichment treats.

Ingredients

• 1 cup homemade bone broth (or store-bought, no onion/garlic)
• 100g boiled chicken thigh (softer than breast for senior teeth)
• ½ medium sweet potato (steamed, mashed)
• 2 tbsp cooked spinach (chopped fine)
• ½ tsp turmeric powder
• Pinch of black pepper
• 1 tsp coconut oil
• 1 tbsp plain yogurt (probiotics for aging gut)

Method

1. Warm bone broth gently. This is the base — rich in natural glucosamine from collagen breakdown.
2. Shred chicken thigh into small, soft pieces. Thigh meat is more tender than breast — important for older dogs with dental issues.
3. Bloom turmeric and pepper in coconut oil for 15 seconds.
4. Combine warm broth, mashed sweet potato, chicken, spinach, and turmeric bloom. Mix into a thick stew consistency.
5. Cool to lukewarm. Stir in yogurt just before serving (heat kills live cultures). The stew consistency is easier for senior dogs to eat than dry food.

Ingredients

• 1 cup white rice (cooked)
• 100g boiled chicken (shredded)
• 1 whole egg (scrambled plain, fully cooked)
• 1 tsp virgin coconut oil
• ¼ tsp turmeric powder
• Pinch of black pepper
• 1 tbsp cooked sweet potato (mashed)

Method

1. Scramble egg plain in a dry non-stick pan. Chop into small pieces.
2. Bloom turmeric and pepper in coconut oil for 15 seconds. The coconut oil is the key ingredient here — it carries the MCTs that rebuild coat lipids.
3. Mix warm rice, shredded chicken, scrambled egg, mashed sweet potato, and turmeric-coconut bloom.
4. Cool to room temperature before serving.
5. Feed consistently for 4–6 weeks. Coat transformation is gradual — new hair grows from the inside out.

Ingredients

• 200g chicken liver (cleaned, raw)
• ¼ cup fresh blueberries
• ½ cup ragi flour
• 1 egg
• 1 tsp coconut oil (melted)

Method

1. Preheat oven to 175°C (350°F). Line a baking tray with parchment paper.
2. Blend chicken liver in a food processor until smooth (it will be liquid-like). Add egg and coconut oil, blend again.
3. Fold in ragi flour and blueberries by hand. The batter should be thick but pourable.
4. Pour into the lined tray — spread to about 1cm thickness. Bake 25–30 min until firm and dry to touch.
5. Cool completely. Cut into tiny squares (1cm x 1cm for training). Store in fridge for 5 days or freeze in portions for 3 months.