1 cup steel-cut oats
1 12 to 16 oz can mackerel
2 tablespoons fresh chopped parsley (or 2 teaspoons dried)
Put 1 cup of steel-cut oats in 3-1/2 cups of water. Bring to a quick boil, and then simmer on very low heat for 30-40 minutes, checking during the cooking process to see if more water is needed. Put cooked oatmeal in a large bowl, fluff it up, and allow it to cool a bit (should yield about 3 cups). Mix canned mackerel and parsley into oatmeal. Finish cooling and serve.
Excerpted from Dr. Khalsa’s Natural Dog: A Holistic Guide for Healthier Dogsby Deva Khalsa, VMD. Copyright © 2009 BowTie Press. All rights reserved.