My most recent dry mix

Thank you Sandra! We are using your other dry gutload recipe just now but will be sure to try the new ingredients!

Thanks Sandra. I haves taken a photo of it and I will get new items when I go shopping. Do you just dry out the dandelion leaves?. Have to say Popeyes colour has intensified since using jan 2010 recipe !

Kate said:

Do you just dry out the dandelion leaves?

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yup. I pull them from the garden and just spread them to air dry on a screen. Same goes for the mint and basil

Thank you !!

Sandra you should market and sell some of this premade gutload. You would be a kajilionaire

I'm going to give this ago, thanks

Zubi said:

Sandra you should market and sell some of this premade gutload. You would be a kajilionaire

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LOL nah. I occassionally sell extra in the classifieds on this forum and locally to me - mostly as cost recovery. I dont have time to prepare big batches for others. Id rather just share what I do and see others modify it to their own needs

Thanks again for that Sandra, a quick question, how would I go storing a big batch so I can make it all at once and use as I need?

Thanks Nate

Woohoo! New recipe time thank you

grimjob said:

Thanks again for that Sandra, a quick question, how would I go storing a big batch so I can make it all at once and use as I need?

Thanks Nate

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leave out items that would go rancid (like the walnuts) - you can add those separately when the time comes to use it.

beyond that, an air-tight sealed container stored in a dry place (just like you would store spirulina or kelp powder on its own)

Thanks for the help Sandra, gut loading is massive over here cause chams aren't massive over here, so its hard to find help, this site is great, and very helpful so thanks again