Color Enhancing Gel Food Recipe

Makes about 3 cups of gel food.

Ingredients:
4 packs unflavored gelatine
3 cups bottled water (not chlorinated water)
3 T paprika (Very high in beta carotenes, B complex, folate, calcium, vitamins A, C & E, Potassium, and fiber, higher than the veggies in simple sugars.)
5 ounces red bell pepper (High in beta carotenes, Vitamin A & C, not as high in simple sugars as peas or paprika)
1/2 cup canned pumpkin with no sugar, or salt added. (High in beta carotene, Vitamin A & C, not as high in simple sugars as peas or paprika)
1/2 cup mustard greens (High in beta carotene (not as much as the above), calcium, vitamin A & K, low in simple sugars)
3/4 cup broccoli (High in potassium, vitamin C & K, folate, low in simple sugars)
1/2 cup fresh kale blanched (reserve water for making gel) (High in calcium, vitamin A, C & K, no simple sugars)
1/2 cup salmon (has Omega 3 fatty acids, calcium, Phosphorus, Potassium, sodium, Vitamin D, and a decent amino acid profile)
1/2 t flaxseed oil (for omega 3 fatty acids)
1 adult high potency multivitamin (I used OneSource, Multivitamin-Multimineral Adult High Potency Formula).
1 acidophilus tablet optional**

Place the Acidophilus tab and the multivitamin in 2 T water to soak.

Add 1 cup water to blender and add paprika, red bell pepper, mustard greens, broccoli, kale and salmon. Add Acidophilus/multivitamin mixture and blend until ingredients are chopped finely.

For sinking food: Pour into bowl and stir in pumpkin. Bring remaining water to a boil and dissolve gelatine. 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: Add pumpkin to blender. Bring remaining water 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)
53% Protein (1 gram)
13% Fat (0.23 grams)
7% Ash (0.1 grams)
27% Carbohydrate (0.5 grams) [14% fiber (0.2 grams), 8% Sugars (0.1 grams), 5% Complex (0.1 grams)

6.3 Calories per 10 g food

Minerals
12.3 mg Calcium, Ca
0.4 mg Iron, Fe
2.5 mg Magnesium, Mg
13.3 mg Phosphorus, P
29.7 mg Potassium, K
16.1 mg Sodium, Na
0.22 mg Zinc, Zn
0.05 mg Copper, Cu
0.06 mg Manganese, Mn
3.3 mcg Selenium, Se

Vitamins
4.2 mg Vitamin C, total ascorbic acid
0.06 mg Thiamin
0.07 mg Riboflavin
0.6 mg Niacin
0.15 mg Pantothenic acid
0.09 mg Vitamin B-6
7.5 mcg Folate, total
0.3 mcg Vitamin B-12
635 IU Vitamin A, IU
0.1 mg Vitamin E (alpha-tocopherol)
21.1 IU Vitamin D
4.5 mcg Vitamin K (phylloquinone)

Fats (*=essential)
0.05 g Saturated Fats
0.06 g Unsaturated fats
0.06 g Omega 3 linolenic acid *
0.03 g Omega 6 linoleic acid
1.5 mg Cholesterol

Amino Acids (*=essential)
0.01 g Tryptophan *
0.03 g Threonine *
0.03 g Isoleucine *
0.05 g Leucine *
0.06 g Lysine *
0.02 g Methionine *
0.01 g Cystine
0.03 g Phenylalanine *
0.02 g Tyrosine
0.03 g Valine *
0.04 g Arginine *
0.02 g Histidine *
0.04 g Alanine
0.06 g Aspartic acid
0.09 g Glutamic acid
0.03 g Glycine
0.02 g Proline
0.03 g Serine

Other
235.3 mcg Beta Carotene
47.4 mcg Cryptoxanthin, beta
106.6 mcg Lutein + zeaxanthin

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.