The most comprehensive & sustainable plant-based program available
Click for recipe and cuisine types
Recipe Cuisines:
- American,
- Asian,
- Caribbean,
- Cuban,
- French,
- German,
- Greek,
- Indian,
- Italian,
- Jewish,
- Mexican,
- Middle Eastern,
- Peruvian,
- Polish,
- Puerto Rican,
- Russian,
- Scottish,
- Southwestern,
- Spanish,
- Swedish,
- Vietnamese,
- Air Fryer,
- Bakery,
- Beverages,
- Bread,
- Breakfast,
- Condiments,
- Fermentation & Probiotics,
- Food Processor,
- Free Recipes,
- Freezer Friendly,
- Fresh Milled,
- Game Day,
- Getting Started,
- Gluten Free,
- Holiday Table,
- Ice Cream,
- Leftovers,
- Lifestyle,
- Okara,
- Party Starters,
- Pasta,
- Potato,
- Premium Recipes,
- Pressure Cooker,
- Quick Prep,
- Recipe Of The Year,
- Rice,
- Salads & Dressings,
- Sauces & Dips,
- Savory Snacks,
- Slow Cooker,
- Soup & Stew,
- Summertime,
- Techniques & Systems,
- Tofu,
- Treats & Desserts,
- Veg It Up,
Recipe Types:
Video Of The Week
Recipe Of The Week
Latest PD-Ed Webcasts & Recipes
Lesson #381 | Protein on a Protective Diet In Lesson 381, Julie Marie discussed how plant-based eating can dramatically improve health, sharing her own experience of reversing obesity, inflammation, cardiovascular issues, and pain through a whole-food, low-fat, plant-based “Protective Diet.” She emphasized that health—not just weight loss—is the primary goal, and encouraged participants to focus on cooking simple recipes rather than worrying about nutrients like protein. While preparing a sheet-pan plant-based pizza topped with homemade melt-and-bake cheese, she explained the Protective Diet philosophy that the kitchen is the true workplace for wellness and highlighted the importance of fiber-rich foods, healthy gut microbes, fermented foods like homemade soy yogurt, and a variety of beans, grains, fruits, and vegetables. Julie challenged the common belief that people need large amounts of protein, arguing that plant foods provide more than enough while also delivering fiber, which supports gut health, satiety, and reduced inflammation. Throughout the class she demonstrated practical meal-prep strategies, including finger salads with homemade dips, yogi bowls with blueberries and toasted oats, broccoli sprouts, fresh market produce, and simple make-ahead staples. She encouraged members to “stack the days” by consistently following Protective Diet recipes, trusting the process, and allowing positive results—such as weight loss, reduced pain, increased energy, and improved digestion—to build motivation. The lesson closed with reminders to enjoy food, embrace seasonal produce, make meals feel special, and stay committed to an oil-free, low-fat, whole-food plant-based lifestyle for optimal health.
Lesson #380 | Microplastic Detox and Mustard In Lesson 380 Julie Marie explains that making foods like mustard at home is part of a broader effort to reduce consumption of microplastics and improve health, emphasizing that plastic packaging—especially in bottled water, beverages, condiments, canned goods, teabags, and takeout containers—is a major source of ingestion. Microplastics contribute to inflammation, disrupt gut health, and may affect organs and cognition, while promoting a lifestyle centered on whole, high‑fiber foods, homemade staples, and storing or preparing items in glass or stainless steel instead of plastic. They also advocate avoiding microwaves, processed foods, and disposable products, preparing meals and drinks from scratch, and using natural materials for cookware and storage. Overall, the message combines cooking instruction with a philosophy of reducing toxins, supporting the microbiome through fiber-rich foods, and adopting simple, self-sufficient habits that are presented as improving health, lowering costs, and enhancing quality of life.
Lesson #379 | Cooking With Purpose: Hand Rolled Pasta In this extensive lesson, the Julie Marie introduces a therapeutic, purpose-driven approach to cooking by teaching how to make fresh, hand‑rolled whole‑grain pasta from organic durum wheat berries as part of a Protective Diet aimed at long‑term health and longevity. She explains why freshly milled whole wheat—especially durum wheat with its intact germ and spermidine—is nutritionally superior to commercial pasta, connects these foods to autophagy, gut health, inflammation reduction, and skin integrity, and frames pasta‑making as both an active meditation and an “extra credit” wellness practice rather than an everyday requirement. The demonstration covers milling grain, mixing and resting dough with a food processor, shaping pasta by hand without special equipment, quick stovetop cooking, and pairing it with a fast tomato cream sauce rich in plant‑based nutrients. Throughout, she emphasizes kitchen efficiency, playfulness, family connection, and flexibility, reinforcing that results come from consistently “stacking the days” with whole foods, fiber, resistant starch, and polyphenols, whether through simple meals or more involved culinary crafts, all in service of proactive, joyful health.
Do you know how excited I was to receive a phone call from Jerry a few weeks back? Oh my gosh! I had been thinking about “J&J” and then to have a phone call, on ultra running of all things. Amazing! Very glad to still be part of an amazing community with two incredible and healthy individuals. Thank you so much for everything you do. I am excited to check out a lot of these new recipes and get into milling my other berries for bread. Impressive…
Hi Julie, I am sending a new student to you. Her name is Maureen Carmichael. She has several things wrong medically and she is texting me a lot about food. So I suggested she join PD. Fingers crossed she joins
Thank you, I look forward to assisting her.
trying to get free recipes
In the Helpful Links section at the bottom of every page, there is a Free Content link.
Thank you!!
Thank you. This is a great recipe.