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Latest PD-Ed Webcasts & Recipes
Lesson #383 | Pint of Beans Live Q&A In Protective Diet Education Lesson #383, Julie Marie demonstrates her “Pint of Beans” recipe, showing how to pressure-cook organic dried beans directly in glass pint jars using an Instant Pot with only a few minutes of hands-on time. She explains that this simple system creates the equivalent of canned beans for a fraction of the cost—about $0.39 per pint for organic beans and $0.52 for chickpeas—while eliminating concerns about can linings, metallic flavors, water quality, and unwanted additives. Julie emphasizes beans as a microbiome-supporting superfood and shares detailed instructions on measuring, rinsing, jar-filling, pressure-cooking, refrigeration, and freezing. During the live Q&A, she answers questions about storage, freezing, using bean liquid in recipes, and Instant Pot settings, while also discussing seasonal produce, gardening, meal ideas, and the value of keeping a food and wellness journal or "Calendar Of Achievements". The conversation expands into broader wellness topics, including menopause, hormone therapy, stress management, vertigo, mood regulation, and intermittent fasting, with Julie encouraging participants to research health decisions carefully, reduce stress, trust their bodies’ natural processes, and focus on long-term lifestyle habits that promote vitality, affordability, and overall well-being on a Protective Diet.
Lesson #382 | PD Camping: How to Prep & Pack In PD-Ed Lesson 382, Julie Marie shares a practical guide to Protective Diet camping, emphasizing extensive preparation to make healthy eating easy while outdoors. Julie demonstrates how she pre-cooks baked potatoes in an Instant Pot, wraps them in parchment and foil for easy campfire reheating, and prepares large batches of vegetable-packed pasta salad with homemade beans, fresh garden produce, and oil-free dressing. The lesson highlights packing nutrient-dense, plant-based foods such as fruit, yo-chi jars, oatmeal cookies, popcorn, and fermented condiments while avoiding aluminum contact with food, disposable plastic bottles, canned foods, and other sources of toxins and microplastics. Julie also explains how frozen water-filled bags keep coolers cold for days and how glass growlers and repurposed vinegar bottles provide drinking and washing water during remote “dry camping.” Beyond camping logistics, the discussion expands into Protective Diet principles, including day fasting, low-fat whole-food plant-based eating, meal prep, reducing processed foods and added fats, and building supportive communities by sharing healthy foods and lifestyle habits with friends and family. Throughout the lesson, Julie encourages students to focus on simple, fruit- and vegetable-rich meals, proactive planning, and consistent daily habits to achieve lasting health improvements, weight loss, and greater ease in maintaining a Protective Diet lifestyle whether at home, traveling, or camping.
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.
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.