Germans are eating less and less meat and the media is even talking about a decade-low in meat consumption. Environmentalists and animal rights activists celebrate this development as a great success. Even though the number of vegetarians and vegans has increased in recent years, there are still many people who do not want to give up meat consumption altogether, but limit it for health or ethical reasons. Many sausage and meat products are extremely fatty and lead to high cholesterol levels and obesity. But not only we humans should consider every now and then to choose salad instead of steak, also for our dogs an occasional purely vegetarian snack is really good.
Why dogs should eat less meat
Meat, especially when fed raw, can lead to general acidosis of the dog's stomach, which can have long-term effects on all organs and joints. Too much animal protein can even have a cell-toxic effect, as increased ammonia is produced. Especially since our faithful four-legged companions have become very dissimilar to their ancestor, the wolf, after thousands of years of breeding and not just in terms of behavior and diet. A big bonus point for occasionally avoiding meat in dog diets is also the sustainability aspect. After all, livestock and their byproducts are responsible for 51% of global greenhouse gas emissions. That's why today we at William Walker want to share two great recipes for delicious veggie snacks for your four-legged friends - a win-win situation for humans, animals and the planet!
1. Williams Apple-Goat-Yogurt Dog Cookies
- 150 gr spelt flour
- 50 gr spelt flakes
- 100 gr goat yogurt (you can use also natural or sheep yogurt)
- 100 gr apple (preferably sweet, very ripe and floury)
- 1 tsp Linseed Oil "Lucky Love"
Wash the apple, core it and then grate it finely, including the peel. Put the apple mixture together with the goat yogurt, linseed oil and spelt flakes in a bowl and let it rest for about 10 minutes. Meanwhile, preheat the oven to 160 degrees top/bottom heat and line a baking tray with baking paper. Spread some of the spelt flour on a flat surface and add the rest to the mixture in the bowl. Now the whole thing must be kneaded into a dough. If the dough still sticks strongly to the bowl you may add some flour. Roll out the finished dough on the floured surface to about ½ cm thickness and shape into small cookies with the help of cookie cutters. The cookies can now be spread on the baking sheet and should be briefly pricked in the middle with a fork so that the air can escape well later. The apple goat yogurt cookies can now be baked in the oven for about 30 minutes until golden brown. Let the cookies cool down properly and voilá - ready is the delicious veggie snack for the gourmet snout.
Tip: Store the cookies overnight on the heater so they can dry beautifully and are longer durable.
2. Williams strawberry delight for four-legged friends
- 150 gr spelt flour
- 150 gr spelt flakes
- 2 leaves of mint
- 100 gr goat yogurt (you can also use natural or sheep yogurt)
- ½ banana
- approx. 100 gr fresh strawberries (about 5-7 pieces, depending on size)
Peel the banana and mash it to a pulp in a bowl. Wash the strawberries and cut them into very small pieces. Mix the banana, strawberries, spelt flakes and goat yogurt and let swell for 5 to 10 minutes. Meanwhile, preheat the oven to 160 top/bottom heat and line a baking sheet with baking paper. Then pluck the mint into fine pieces and add to the mixture with the flour. Mix everything well and knead. Now simply form mouth-shaped balls with the help of some flour in your hands, spread them on the baking tray and bake them in the oven for 20 to 30 minutes, depending on their size. Cooled down, the delicious strawberry cookies are not only a great reward for your favorite four-legged friend between meals, they are also true vitamin bombs!
We hope that we could increase your desire for meat-free snacks with our recipes and that you now also dare to try the vegetarian versions in terms of dog nutrition. Feel free to write in the comments how your pelt-noses have tasted our veggie-cookies.
By Louisa Knoll