Are we again mentioning Brewer’s Yeast? Yes, Meow!
Brewer’s Yeast and Cats seems to be a regular combination that slinks into some of these chronicles! Here is one more tip from Your Natural Cat by Grace McHattie. She too recommends Brewer’s Yeast tablets for cats as they are a good source of the water-soluble B vitamins: thiamin, riboflavin, vitamin B12, folic acid etc!
We are getting these tablets which are crushed and put into our fish and rice dinners. If we had the choice we would probably suggest catnip with all meals, and gourmet commercial food too but our advice is rarely taken! Since we can’t taste these tablets we are taking them in. The weakest among us, Mishti, who had terrifying red wounds all over her, is definitely benefitting from the new foods and this yeast. Because her fur is getting fluffier and healthier every day.
How to make limeade with Rose Water and Peppermint Syrup
For Peppermint Syrup you need: three fourth cup water, one and one fourth cups super-fine sugar, half cup coarsely chopped fresh peppermint, zest of one lemon.
Limeade: you need half a cup of lime juice, 2 tablespoons rose water, fresh peppermint sprigs for garnish.
To make peppermint syrup: place the water and sugar in a medium saucepan. Bring to a boil, stirring to dissolve the sugar, add the mint and lemon zest and remove from heat. Allow to cool with the lid on. Strain the mixture, discarding the mint and lemon zest. Makes one and a half cups syrup. (Refrigerate unused syrup for future limeades._
To make limeade: Into each of 2 glasses, pour one fourth cup lime juice. Add one tablespoon rose water to each glass, stirring well.
Add peppermint syrup to limeade to taste and stir again. Fill glassed with crushed ice. Garnish with fresh peppermint sprigs before serving. Serves two. From: Simple Pleasures of the Garden: Susannah Seton.
Treat your kitties to this treat: Shrimp Rice-Nice!
To one fourth cup cooked rice (which has been cooked in tomato juice) add one fourth cup minced cooked or canned shrimp!
From: The Cheerful Cat Cookbook. By Roy Ald.