Luke is my daughter’s dog. He is also a rescue and one of the sweetest yet strangest dogs I have ever known. Luke was a stray. He is missing part of his ear. Even though we have had him for over four years, he is still afraid of noises and quickly moving objects. Luke tries to eat gum that is plastered to the sidewalk, if you are not watching. And he hordes, which can get very funny. I will come home to find a huge pile of bones, toys, various kitchen utensils, my clothes, and miscellaneous items he has collected, piled in the center of my bedroom floor. He has also developed a Pavlovian response when the phone rings. The second he hears it, he comes running and will sit and bark at me the entire time I am on the phone. Not my favorite behavior. If Luke were a boy child instead of a boy dog, he would have the worst case of ADHD documented. All that said, he is sweet. So very, very sweet.
Luke normally lives in the Mountains of Colorado. His life consists of accompanying my daughter on her various adventures. You rarely see Mia without Luke at her side. Unfortunately for Luke, Mia is also a bit of a globe trotter. She has studied in Australia, and snowboarding in Argentina. Currently she is teaching snowboarding in New Zealand. While she is traveling, Luke gets to come back to his original home, my home and drive me nuts for a few months at a time. It is always an adventure having Luke here. I often see my dogs looking at him with a quizzical expression. I can just hear their thoughts…”What the heck is up with him?”
Thinking that Luke deserved his moment in the spot light, as I have already written about Sadie and Skyler, I bring you Luke’s special raw dog biscuits. It is a recipe that I have developed that uses your aging produce and makes your dogs happy. A win-win situation any day.
Luke’s Kitchen Sink Dog Bones
- 3 C Vegetables (do not use tomato, onions or garlic, they are not good for dogs)
- 1 C Flax Seeds
- 1/2 C Ground Flax Seeds
- 1/2 C Water
- 3 T Braggs Liquid Aminos
- 1/2 C Oat Grouts (ground into flour)
For my biscuits, I used carrots, spinach, bok choy and a little zucchini. What ever is in my kitchen and at the end of it’s useful life. You can use just about any veggies except onions and garlic. Throw them in the food processor and process until finely chopped. Add Flax, ground flax, Braggs and oat flour. Mix well. Spread onto a tefex sheet and score (if you are not going to use a cookie cutter). Dehydrate at 140 for 35 minutes. Turn down heat and dehydrate for 2 more hours at 115. If you wish to use a dog bone shaped cookie cutter, this would be the time to do it. Peel off tefex sheet and continue to dehydrate until dry. At least 2-3 more hours.
These are a great way to use up any extra veggies that you have sitting around and are getting ready to spoil. You can even eat them!