Presoak for at least 7 hours  or overnight:

1/2 C rolled oatmeal
1 C pastry berries
1 1/2 C kefir, sour milk or butter milk

After soaking put berries in the blender and add:

1 egg
2 T coconut oil
1 t vanilla
2 T honey or Agave
1 t salt

Blend until smooth.  You may need to add extra liquid if a vortex does not form in your blender.

Stir in;

1/2 t baking soda
2 t baking powder

Proceed as you normally would to make pancakes or waffles.

Note:  You can use any combination of grains as long as you have 1 1/2 C.  Try brown rice, any type of wheat, buckwheat, hulled barley, whole corn, or quinoa.

Pre-soak for 7 hours or over night:  1 1/3 C pastry berries in 3/4 C of kefir and cover (you could substitute yogurt, sour milk or buttermilk for kefir).  Leave this mixture on the counter, no need to refrigerate. 
If you get busy you can refrigerate the mix and use it a day or two later if you need too.

After soaking put the berrries and kefir into a blender that can crush ice.  I use a Vitamixer.  You can do the presoak directly in the blender if you wish.

Add 1/2 C honey
1/4 C softened butter
2 eggs
1 t vanilla
1/2 t cinnamon
3 bananas (1 1/2 C)
1/2 t sea salt

Blend until smooth.  You may need to add more liquid to this step.  You need to see a vortex in the batter or it won't blend properly.  You may add kefir, plain milk, butter milk.  You may even be able to use fruit juice although I haven't tried that yet.  Blending may take 1 to 3 minutes depending on your blender.  I blend mine until it starts to get warm in the Vitamixer.

When the mixer is smooth add and stir in with a narrow spatula:

1/2 t of baking soda
1 1/2 t of baking powder

Preheat oven to 350.  Bake in a well greased/floured pan for 1 hour. 
Cool in the pan for 10 - 20 minutes.  Then finish cooling on a wire rack.

What you will need:
Stainless Steel pan
Citric acid
Salt
Cheese cloth
Milk
Stirring spoon
Storage container

1. Place 1 to 1 ½ gal of milk in stainless steel pan.
2. Add 1 ½ tsp citric acid per gal of milk(you may have to add more when using fresh milk); add 1 tsp salt per gal of milk.
3. Slowly heat milk to about 120F stirring constantly to avoid scorching. (the correct way is to heat to 195F but it kills everything in the milk so I force it to separate by adding more citric acid at 120F)
4. As soon as the curd separates from the whey, pour into cheese cloth and hang for up to an hour. The longer it hangs the dryer the cheese.
5. Salt and put in container. Ricotta freezes great but will stay fresh(if salted) in the fridge for up to 3 weeks.

up to 14 oz (1 can) organic coconut milk (14 oz will make soup)
1 Tbs Green Curry Paste (buy in a glass jar)
1/2 cup vegetable or chicken stock
2-3 Tbs fish sauce
1-2 Tbs Rapadura
1/4 cup fresh basil leaves (no substitute)

1/2 cup fresh or frozen peas
1/3 cup (8 oz can) sliced bamboo shoots, rinsed & drained
12 oz white meat chicken, fish or assorted vegetables
       (cut into bite-sized pieces)

Combine 4 oz. coconut milk and next five ingredients, bring to a boil, turn heat down and simmer for 15 minutes to reduce sauce.  Add remaining ingredients plus as much coconut milk as desired and simmer for 10 minutes.  Serve over jasmine rice.

Can substitute shredded chicken or minced steak
(I am guessing on the proportions)

2C fish - or two filets (I have tried halibut, salmon, and lake trout)
Variety of spices (usually Italian seasoning or a mixture of such)
1 egg
4 slices bread (I have been using a low gluten rye)
1/2 tsp Tumeric
1/4 tsp Sea Salt
3 TBS coconut oil

Cook the fish:  add 1 TBS coconut oil to glass baking pan add fish and sprinkle with spices - bake according to directions ? 300 degrees for 10 minutes (till flaky)
Make bread crumbs by putting slices of bread in a quart mason jar and blending them up with the hand blender, add tumeric and sea salt
Let fish cool
Put 2 TBS coconut oil in another glass baking dish and preheat in oven at 300 degrees
1C cooked fish, blended with half a beaten egg (use the hand blender)
Add blended fish and egg to the other cup of fish and mix well so there are no chunks
Take a portion of the fish mixture and squeeze much of the liquid
Form a stick, finger or nugget and roll (or pat) in bread crumbs
Put stick, finger or nugget in the hot oil and cook for 5 minutes then turn and cook another 5 minutes
Remove stick, finger or nugget from the oil and set it on a drying rack
Package up when cool
Enjoy fresh, rewarmed, or cold on the run

Dressing
1/4 cup date sugar
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
dash salt
1/3 cup olive oil
1/4 cup lime juice
2-3 tablespoon raw, unpasteurized honey (depends on how sweet you want it)

Salad
1 bag (16 oz) coleslaw mixture (or shred your own green and red cabbages)
1 ½  cup shredded carrots
½ to ¾ cup dried tart cherries
1/2 cup chopped green onions

For dressing, combine sugar, dry mustard, celery seed and salt in a small mixing bowl and mix well. Whisk in vegetable oil, lime juice and honey until well blended and sugar is dissolved.
Combine salad ingredients in a large mixing bowl. Pour dressing over coleslaw mixture; mix until well combined. Refrigerate 30 minutes before serving.