>By request, here are a couple of recipes …
Place the following in a blender and blend at the highest speed for 3 minutes, while adding enough liquid to maintain a vortex:
~2 C. kefir, yogurt, buttermilk or whey (if using yogurt it will have to be thinned to same consistency as buttermilk)
~2 T. olive oil
~2 tsp. vanilla
~1 C. rolled oats
~1 C. pastry wheat berries (or other grain such as kamut or spelt)
*Note: If you are unable to obtain pastry wheat berries or other grains, you can substitute 1 1/2 cups flour in place of grain and mix by hand.
~Let this mixture sit overnight up to 24 hours (this allows the phytates in the whole grains to release valuable nutrients bound up such as calcium, magnesium, zinc, iron and protein).
In the morning add:
~2 eggs and additional liquid to keep batter churning
~2 tsp. baking powder
~1/2 tsp. baking soda
~1 tsp. sea salt
Cook on hot griddle.
~8 medium potatoes, cut into chunks
~8 carrots, cut into small slices
~1 lb. ground turkey
~1 onion, chopped
~4 garlic cloves, minced
~2 c. tomato sauce (I puree whole canned tomatoes)
~3 tsp. basil leaves
~1 tsp. salt
~1 tsp. paprika
~1/2 tsp. dry mustard
~4 c. veggies (I use frozen peas and corn, but you can use whatever)
~1 c. grated cheddar cheese
~butter, salt and garlic to season mashed potatoes/carrots, if desired
~Boil potatoes and carrots to cook until soft (since the carrots take longer I usually start with those, then add potatoes after 10 min. or so).
~Brown turkey with onion and garlic.
~Add remaining ingredients except for veggies and cheese, then allow to simmer for 15 minutes.
~Add veggies and simmer for additional 5-10 minutes.
~Mash potatoes and carrots; season if desired.
~In 9×13 baking dish (or two 8×8 pans if you’d like to freeze one to use later) layer meat mixture, mashed potatoes/carrots and top with shredded cheese.
~Sprinkle with paprika and bake @ 350* for 30 minutes.