Gel Food Recipe #3
Makes about 3 cups of gel food.
Ingredients:
4 packs unflavored gelatine
3 cups bottled water (not chlorinated water)
1/3 can salmon
1 Tbs paprika
1/2 cup fresh kale blanched (reserve water for making gel)
1/2 cup canned colliard greens
1 cup frozen broccoli
1/2 cup canned mustard greens
1 adult high potency multivitamin (I used OneSource, Multivitamin-Multimineral Adult High Potency Formula).
3 600mg calcium carbonate tablets
1 acidophilus tablet optional**
Add 2 cups water to blender. Place the Acidophilus tab, the calcium and the multivitamin to soak.
Blanch kale 1 cup of water. reserve water for dissolving the gel.
Add salmon, paprika and veggies to blender. Blend well.
| For sinking food:
Pour blended ingredients into bowl. Bring water used to blanch veggies to a boil and dissolve gelatine. Add gelatine mixture to bowl and stir until well mixed. Pour into flat shallow container(s) to make a depth of 1/4". tap container gently to remove any trapped air bubbles. |
For floating food:
Bring water used to blanch veggies to a boil and dissolve gelatine. Pour gelatine mixture into blender and blend until well mixed. Pour into flat shallow container(s) to make a depth of 1/4". |
Refrigerate until set.
Cut into squares. I leave out a week's worth of gel in a plastic zipper bag and store in the refrigerator. The rest I freeze between layers of plastic wrap. When frozen, I store in the freezer in ziplock bags (each holding about a week of food).
Nutritional Breakout per 10 grams food
58% Total protein (0.9 grams) 24% of Protein from fish (0.2 grams)
10% Fat (0.16 grams)
8% Ash (0.1 grams)
24% Carbohydrate (0.4 grams) [13% Fiber, 3% Sugars, 9% Complex]
6.3 Calories per 10 g food
Minerals
49.3 mg Calcium, Ca, RDA=50mg
0.36 mg Iron, Fe, RDA=1mg
2.3 mg Magnesium, Mg, RDA=5mg
11.5 mg Phosphorus, P, RDA=70mg
30.55 mg Potassium, K, RDA=30mg
12.9 mg Sodium, Na, RDA=30mg
0.26 mg Zinc, Zn, RDA=1mg
0.06 mg Copper, Cu, RDA=40mg
0.07 mg Manganese, Mn, RDA=0.5mg
3.8 mcg Selenium, Se
Vitamins
5 mg Vitamin C, total ascorbic acid, RDA=1mg
0.07 mg Thiamin, RDA=0.2mg
0.09 mg Riboflavin, RDA=0.2mg
0.62 mg Niacin, RDA=1.5mg
0.17 mg Pantothenic acid, RDA=0.5mg
0.1 mg Vitamin B-6, RDA=0.2mg
9.6 mcg Folate, total, RDA=50mcg
0.34 mcg Vitamin B-12
460 IU Vitamin A, IU, RDA=40IU
0.09 mg Vitamin E (alpha-tocopherol), RDA=1mg
17.85 IU Vitamin D
6.8 mcg Vitamin K (phylloquinone)
Fatty Acids (*=Essential)
0.04 g Saturated Fats
0.04 g Unsaturated fats
0.04 g Omega 3 linolenic acid *
0.01 g Omega 6 linoleic acid
1.1 mg Cholesterol
Amino Acids (*=Essential)
0.01 g Tryptophan *
0.02 g Threonine *
0.03 g Isoleucine *
0.05 g Leucine *
0.06 g Lysine *
0.03 g Methionine *
0.01 g Cystine
0.02 g Phenylalanine *
0.03 g Tyrosine
0.03 g Valine *
0.04 g Arginine *
0.04 g Histidine *
0.03 g Alanine
0.09 g Aspartic acid
0.1 g Glutamic acid
0.06 g Glycine
0.1 g Proline
0.07 g Serine
Carotenes
88.7 mcg Beta Carotene
0.9 mcg Alpha Carotene
8 mcg Cryptoxanthin, beta
6.4 mcg Lycopene
130.2 mcg Lutein + zeaxanthin
234.3 mcg Total Carotenes
If you have recently treated your fish for a bacterial infection, and/or your fish has trouble with flipping, you can add 1 acidophilus tablet to the mix. I think most flipping is due to bacteria in the GI tract that produce gas. Gas is formed by bacteria in the colon from fermenting starch or sugars. Several of the foods that may contribute to gas are in fish foods (wheat and soy) which are rich in raffinose and stachyose. Raffinose and stachyose are three, and four sugar polymers, and are classified as oligosaccharides. The Oligosaccharides are also present in significant quantities in legume seeds. Digestion of Oligosaccharides by animals requires a highly specific enzyme produced by bacteria present in the GI tract. Bacteria in the GI tract digest raffinose and stachyose and produce hydrogen, methane and carbon dioxide gases (1, 2, 3). Lactobacillus Acidophilus bacteria chow down on oligosacchrides (soluble fiber) in certain foods and produce lactase(the enzyme that breaks down milk sugar (lactose)), lactic acid, hydrogen peroxide, and other byproducts that inhibit growth of the bad bugs. L. acidophilus eat the same oligosacchrides that the gassy bugs like to eat and they also also inhibit growth of the gassy bugs.
Note, the RDAs above were converted to RDA per 10 grams of food. Pulled from: