Back to Course

Protective Diet Education Master Course

0% Complete
0/0 Steps
  1. Class #327 | Binge Eating and The Butyrate Bath
  2. Class #326 | 45-Second Tortillas & Daily Diligence
  3. Class #325 | 3-Month Goal Challenge
  4. Class #324 | Get Shredded With Carrot Salad
  5. Class #323 | Seed to Harvest Hydroponics featuring Eggless Egg Salad Lettuce Wraps
  6. Class #322 | Baking Oatmeal Cookies & Fiber Fueled Microbes
  7. Class #321 | Slimdown & The Beauty Broth Hot Pot Demo 
  8. Class #320 | Beauty Broth Hot Pot Slim-down Support Challenge 
  9. Class #319 | Sip On Polyphenol Protection & Intro to Hydroponics
  10. Class 318 | Garden Confetti Bread Cooking Demonstration
  11. Class #317 | Walipini Field Trip, Watermellon Harvesting, and Seed Saving
  12. Class #316 | Seven-Day Sauerkraut: Preserve Your Harvest with Small Batch Fermentation
  13. Class #315 | 12 - Steps To Improve Your Metabolism
  14. Class #314 | Veg-it-Up with Zucchini and The 50/50 Bowl Balance
  15. Class #313 | Master Fasting - A Transitional Approach For Maximum Benefits
  16. Class #312 - Calling All Health Geeks & Health Enthusiasts
  17. Class #311 - Time-Sensitive Immune Boosting Benefits of Summer
  18. Class #310 - Using Bread Makers and Milling Whole Grains
  19. Class #309 - Get Excited and Get It Done
  20. Class #308 - Anti-Cancer Diet
  21. Class #307 - Cancer Diagnosis on a Protective Diet
  22. Class #306 - A Deep Pantry Saves Us Money & Time While Improving Food Quality
  23. Class #305 - Protective Sprouts
  24. Class #304 - Personal Weight Loss Consultation
  25. Class #303 - ProtectiveDiet.com Tutorial
  26. Class #302 - Lifeline Recipe Good & Bad Actions Produce Results
  27. Class #301 – Kids’ Spaghetti Pasta-Bake Casserole and Demonstration featuring Melt and Bake Cheeze
  28. Class #300 | Okara Pie Crust Demonstration with a Happy Thanksgiving Pep Talk
  29. Class #299 | Making Organic Soymilk & Yogurt
  30. Class #298 | Stress Elimination Challenge
  31. Class #297 - Fall Harvest and Winter Food Storage
  32. Class #296 | Incorporating Dried Herbs for Flavor & Protection Incorporating Dried Herbs for Flavor and Protection and Tips to Resolve Binge Eating Cycles
  33. Class #295 | 48-Hour Fast: Day Two
  34. Class #294 | 48-Hour Fast: Day One Support
  35. Class #293 | 48-Hour Fast: Plan & Prep Guide
  36. Class #292 | Travel - Manifest - Peach Buckle
  37. Class #291 | July Garden Tour : Learn as we GROW with community support
  38. Class #290 | Fitness Support: High-Energy Fuel, Build Muscle, & Get Shredded Fast
  39. Class #289 | You Are Not a Victim of Osteoporosis - It's Reversible & Preventable
  40. Class #288 – Socializing & PD Living – a “This Is How We Do It” live broadcast
  41. Class #287 | Achieving A Pro Mindset
  42. Class #286 - Our New Workplace for Wellness
  43. Class #285 Protective Kimchi 101
  44. Class #284 – House Hunting Travel Meals & a Personal Jump Start with Bill
  45. Class #283 - Melt & Bake Cheeze Pro Tips
  46. Class #282 | Become Vanilla Rich with Bean Saving Bonus Batches
  47. Class #281 | Making Perfect Yogurt and Including Soy On An Anti-Angiogenic Diet to Prevent Cancer
  48. Class #280 | Corn Crisps, PD Success, & The 50/50 Plate Practice
  49. Class #279 | Nutty Butter & The Noodle Bowl
  50. Class #278 | Winter 2020 - Fresh Produce Restock and Enjoying Indian Food
  51. Class #277 Holiday Special – Gingerbread Cookies & Sugar-Free Royal Icing
  52. Class #276 Mastering PD Cooking Techniques featuring Plant-Based Stroganoff
  53. Class #275 Thanksgiving Preparation Tips & Eliminating Social Media Conflict
  54. Class #274 - Road Trip Travel
  55. Class #273 - Mexican Sweet Corn Cakes, Red Lentil Chili & Apple Pie Filling
  56. Class #272 - Allergies and the Microbiome
  57. Class #271 - You Can’t Outrun an Unhealthy Diet
  58. Class #270 - Protective Diet Pro Tips
  59. Class #269 - Getting Comfortable Enjoying Delicious Food
  60. Free Class #268 – Mind Games: Self Awareness & Celebrating Success
  61. Class #267 – Finger Salad, Chips & Dip for Dinner featuring Refrigerator Tacos
  62. Class #266 - Homemade Tortillas & Pro Tips for Perfect Chips
  63. Class #265 - What's Your Food Mood
  64. Class #264 – Two Years Day Fasting on a Protective Diet
  65. Class #263 – Bag of Questions
  66. Class #262 - Rebuilding Our Immune System is our Social Responsibility
  67. Class #261 - Eliminate Produce Waste & Shopping Trips
  68. Free Class #260 - Day One On a Protective Diet
  69. Class #259 - Oil-Free Garlic Naan in my Workplace for Wellness
  70. Class #258 - Pandemic Pantry
  71. Class #257 – How the Gut Microbiota Influences Our Behavior & Controls Our Wellbeing
  72. Class #256 – Cornflakes & Cholesterol
  73. Class #255 – Baking Bread & Following Through on a Protective Diet
  74. Class #254 - Taquitos & Living In the Moment to Reduce Stress
  75. Class #253 – Benefits of Nutritional Yeast and Making Cheez-It Crackers
  76. Class #252 - Making MoJos - New Year New You
  77. PD-Ed Class #251 - Nice Cream Sandwiches & Building a Strong Immune System
  78. Class #250 – Instant Vanilla Extract
  79. Class #249 – Paralyzed By Stress
  80. Class #248 – Self Awareness Training – Not Hungry, but I’m Eating
  81. Class #247 – Intro to Indian
  82. Class #246 – The Instant Pot Advantage: Pro Tips, Tricks & Accessories
  83. Class #245 – Promoting Autophagy While We Eat, Sleep And Play
  84. Class #244 – Back To The Basics 2019
  85. Class #243 – Health Benefits of Spicy Food
  86. Class #242 – Tips From The Pros Weekend
  87. Class #241 – Increase Protective Lycopene with Fermented Salsa
  88. Class #240 – All Natural Beauty
  89. Class #239 – Tweak Your Physique
  90. Class #238 – Protective Beverages
  91. Class #237 – What I Eat In A Day Spring 2019
  92. Class #236 – Weeknight Setup SUS
  93. Class #235 – The Benefits of Sulforaphane & Co-Cooking Egg Rolls
  94. Class #234 – Know Your Fast Five
  95. Class #233 – Biology of Burning Body Fat
  96. Class #232 – Fermentation Techniques & Tools Part 3 – Probiotic Pickles
  97. Class #231 – Enjoying Fermented Food featuring The Pro Bowl
  98. Class #230 – Fermentation Techniques & Tools Part 2 – Dry Brining & Blending Fermented Hot Sauce
  99. Class #229 – Fermentation Techniques & Tools Part 1 – Water Brining
  100. Class #228 - Benefits of Fermented Food
  101. Class #227 - Navigating ProtectiveDiet.com
  102. Class #226 - New Year/New You
  103. Class #225 - Dementia Defense
  104. Class #224 – Sweet Action Rituals & Routines for a Better Life Experience
  105. Class #223 – Call To Action
  106. Class #222 – Pep Talk with Mexican Pizza Shortcut Techniques
  107. Class #221 – Day Fast and Feast
  108. Class #220 – Day Fast & Feast Guide
  109. Class #219 - Day Fasting on a Plant Based Diet
  110. Class #218 - The Hideous Truth of Opioid Addiction
  111. Class #217 - Baby Jack Ribs BBQ or Baked
  112. Class #216 – I Lost My Way
  113. Class #215 – Glamping On A Protective Diet
  114. Class #214 – In Flight Travel Meal Made Easy
  115. Class #213 – Healthiest Summer Kick-off Challenge
  116. Class #212 - Fat Reception Review & Cheezecake Workplace For Wellness Demonstration
  117. Class #211 - Weighing the Risks of Cancer Screening
  118. Class #210 - Easy Bake Loaf Bread
  119. Class #209 - Soup for One
  120. Class #208 - Workplace for Wellness - Pressure Cooked Frittata
  121. Class # 207 - The Need To Feed
  122. Class #206 - Tea Ritual & Spices for Protection
  123. Class #205 - Celebrating Spring With Carrot Cake Frosting Techniques - Workplace For Wellness Demonstration
  124. Class # 204 - Body Management & Understanding Cancer
  125. Size 22 to a Size 2
  126. Class #203 - Workplace For Wellness - Glazed Cinnamon Rolls
  127. Class #202 - PD Progress Challenge & Favorite Fries Cooking Technique
  128. Class #201 - Kitchen Peptalk
  129. Class #200 - Stop The Snacks Challenge
  130. Class #199 - Organic Co-Op Shopping Tour
  131. Class #198 - Grocery Store Restock
  132. Class #197 - Costco Run
  133. Class #196 - International Market Tour
  134. Class #195 - Navigating Holiday Dinners
  135. Class #194 - Co-Cooking Cherry Cheeze Danish
  136. Class #193 - Co-Cooking A Taste of Thanksgiving
  137. Class #192 - Co-Cooking Sauerkraut
  138. Class #191 - Healthy Halloween Treats & Co-Cooking
  139. Class #190 - Cancer & Angiogenesis Inhibitors
  140. Class #189 - Co-Cooking Egg-less Omelet
  141. Class #188 - Co-Cooking Apple Fritter Cake
  142. Class #187 - The PD Groove
  143. Class #186 - Co-cooking Flatbread Pizza
  144. Class #185 - Picnic with Julie Marie
  145. Class #184 - Dinner Party with Julie Marie
  146. Class #183 - Batch Cooking Can Stall Weight Loss
  147. Class #182 - A Summer Day Eating PD
  148. Class #181 - Keep It Out & Keep It Off
  149. Class #180 - Co-cooking Italian "Sausage" and Sweet Peppers
  150. Class #179 - Weekend of Wellness
  151. Class #178 - All Natural Cleaning
  152. Class #177 - Annual Halftime Checkin
  153. Class #176 - PD Picnic Packing
  154. Class #175 - Mastering Oil-free Grilled Pizza
  155. Class #174 - Downsizing Daily Salads
  156. Class #173 - Fat-Free Salad Dressing 101
  157. Class #172 - Falafel Party & Protective Spices
  158. Class #171 - The Burden Of Thin
  159. Class #170 - Slimming Down With Biscuits & Gravy
  160. Class #169 - Cutting Ripe Jackfruit & Cultural Adventure At International Markets
  161. Class #168 - Making Quick-Mix Pizza
  162. Class #167 - Opiods Causing More Pain Than Surgery
  163. Class #166 - A Winter Day Eating PD
  164. Class #165 - Rolling Sushi & Gimbop
  165. Class #164 - Eliminate, Heal and Achieve Optimal Health
  166. Class #163 - Handicapping The Binge
  167. Class #162 - Emergency Hospital Prep
  168. Class #161 - Tips For Limiting Stress In Challenging Times
  169. Class #160 - Feeling Anxious About Greens
  170. Class #159 - Sweet Action Saturday
  171. Class #158 - Be The Boss Of Your Body
  172. Class #157 - Preparing To Be Away
  173. Class #156 - Calendar of Achievements
  174. Class #155 - Cancer Prevention & Regression on a Protective Diet
  175. Class #154 – Daily Application
  176. Class #153 - Essential Oil Basics: Topical Applications, Oral Dosing & Diffusing
  177. Class 152 - Packing Travel Meals, Taking PD to the Party, Healthy Makeup & Hair Loss
  178. Class #151 - Hosting House Guests Protective Diet Style
  179. Class #150 - Complimentary Video Coaching Hour
  180. Class 149 - Video Coaching Hour
  181. Class #148 - Sulforaphane Protection: Sprouting, Chopping & Maximizing Protection On A Protective Diet
  182. Class #147 - Pressure Cooker Stir Fry
  183. Class #146 - Video Coaching Hour
  184. Class #145 - Cutting Food Costs & Improving Food Quality
  185. Class #144 - Mastering Mindful Eating Part 2: Following Through
  186. Class #143 - Mastering Mindful Eating Part 1: 21 Meal Challenge
  187. Class #142 - Video Coaching Hour
  188. Waking Up In America radio interview
  189. Class #141 - Maintaining A Healthy Weight & Vitality
  190. Class #140 - Video Coaching Hour
  191. Class #139 - Satisfying Salads - Building a Salad with Flavor, Texture and Nutrition
  192. Class #138 – Oil-Free Grilling Techniques Part 3 - Potatoes and Beets
  193. Class #137 – Oil-Free Grilling Techniques Part 2 Pizza 101 Grilled & Baked
  194. Class #136 - Oil-Free Grilling Techniques Part 1
  195. Class #135 - Packing a PD Picnic or Water Park Tailgate
  196. Class #134 - Tea Party Sipping on Liquid Antioxidants
  197. Class #133 - Spices and Aromatic Herbs
  198. Class #132 - Making Cutlets
  199. Class 131 - Video Coaching Hour #1
  200. Class #130 - Yogurt & Notzzarella Cheeze
  201. Class #129 - Daily Actions to Eliminate Stress
  202. Class #128 - Vitamins, Sunscreen and How They Work
  203. Class #127 – Kitchen Tools – Efficiency & Fun
  204. Class #126 - Cancer: The Protective Diet Advantage
  205. Class #125 - Kitchen Tools - Beginner Essentials
  206. Class #124 - Pick a Positive Proactive Partner
  207. Class #123 - Set It & Forget It Meals
  208. Class #122 - Freedom To Succeed
  209. Class #121 - Enjoying Cruciferous Vegetables
  210. Class #120 - Seven Steps to Overcoming Self Doubt
  211. Class #119 - Chili Cook-Off on Game-Day
  212. Class #118 - SUS - Set-Up For Success
  213. Class #117 - Fresh Restock
  214. Class #116 - Becoming A Plant-Based Chef/No Experience Necessary
  215. Class #115 - Rice Dishes From Around the World
  216. Class #114 - Kicking off the New Year
  217. Class #113 - Authentic Salsa
  218. Class #112 - Daily Spa Rituals
  219. Class #111 - Coffee and Diet Soda
  220. Class #110 - PD Holiday Mock-Tail Party
  221. Class #109 - Protection For Our Planet
  222. Class #108 - Whole Food Detox and Taste-bud Reprogram
  223. Class #107 - ProtectiveDiet.com User Guide
  224. Class #106 - Holiday Stress
  225. Class #105 - Commitment Class Kick Off
  226. Class #104 - KP Duty
  227. Class #103 - Learn Tips From A Minimalist
  228. Class #102 - Planning For Success
  229. Class #101 - Soup Month
  230. Class #100 - Eating A Diet In Perfect Balance
  231. Class #099 - Visualize Optimal Health
  232. Class #098 - Set Up Sunday
  233. Class #097 - 21 Meals to PD Mastery
  234. Class #096 - Kitchen Set-Up for Efficiency
  235. Class #095 - Back to school lunch packing Protective Diet Style
  236. Class #094 - Getting Back On Track
  237. Class #093 - Micro Goals
  238. Class #092 - Food Anxiety
  239. Class #091 - Transitioning to a Plant-Based Household
  240. Class #090 - Pizza Party
  241. Class #089 - Goal Setting
  242. Class #088 - Summer Holidays Protective Diet Style
  243. Class #087 - Pantry Par Stocking System
  244. Class #086 - Sugar In Health Food Camouflage
  245. Class #085 - Simplicity & Meal Satisfaction
  246. Class #084 - Steps for Replacing Self Judgement with Appreciation and Love
  247. Class #083 - Sip on this
  248. Class #082 - Mastering Label Reading & Understanding Food Additives
  249. Class #081 - Your Body's Sweet Spot
  250. Class #080 - Shift from Deprivation to Privilege
  251. Class #079 - Dining Out Protective Diet Style
  252. Class #078 - Checkup Follow up visit
  253. Class #077 - Spectacular Salads - PD salad prep 101
  254. Class #076 - The Three Phases Of Recovery & Following Through
  255. Class #075 - Spring Cleaning
  256. Class #074 - Oven Tips and Tricks
  257. Class #073 - Super Tasters and Taste Bud Evolution
  258. Class #072 - The PD-Practice Check-Up
  259. Class #071 - The power of the imagination
  260. Class #070 - Eliminating Doubt
  261. Class #069 - Entertaining with a Protective Diet Style Dinner Party
  262. Class #068 - Beans, Beans, Beans
  263. Class #067 - The Practice Of Gratitude
  264. Class #066 - Checking Into Your Healthy Life
  265. Class #065 - Kitchen Spa
  266. Class #064 - Secure Your Own Mask First
  267. Class #063 - Stove Top Tips & Tricks
  268. Class #062 - New Year! New Resolution
  269. Class #061 - Enjoying Your Journey to Goal
  270. Class #060 - Simple Meal Planning
  271. Class #059 - Encouraging and Coaching
  272. Class #058 - Improving Knife Skills
  273. Class #057 - Optimal Outlook
  274. Class #056 - Protective Diet & The Holidays
  275. Class #055 - Traveling Protective Diet Style
  276. Class #054 - Excuses Are Just Excuses
  277. Class #053 - Garlic Party
  278. Class #052 - Microwave...Yea or Nay
  279. Class #051 - We're Talking Tofu
  280. Class #050 - Let’s Talk & Cook Potatoes
  281. Class #048 - Greens and their importance in a Protective Diet
  282. Class #047 - Chopping, dicing, slicing and shredding
  283. Class #046 - Type I & Type II Diabetes
  284. Class #045 - Weight loss average on a Protective Diet
  285. Class #044 - Fundamentals
  286. Class #043 - Are some grains better than others?
  287. Class #042 - Protection For Human Health, The Animals & Planet Earth
  288. Class #041 - Veggie Gardens, Growing Potted Herbs or Sprouting
  289. Class #040 - Recipes for Success
  290. Class #039 - Lunch Packing
  291. Class #038 - Cooking with Kids
  292. Class #037 - Sleeping Like A Rock
  293. Class #036 - Nuts
  294. Class #035 - Search Box Dinners & Meals Without Planning
  295. Class #034 – Stocking Your Kitchen For Efficiency and Savings Part 3 – Refrigerator and Freezer Staples
  296. Class #033 - Stocking Your Kitchen For Efficiency and Savings Part 2 - Spices, Vinegars, Extracts and More
  297. Class #032 - Stocking Your Kitchen For Efficiency and Savings Part 1 – Pantry Staples
  298. Class #031 - Indigestion and Digestive Issues
  299. Class #030 - Workouts and Weight Loss
  300. Class #029 - Why am I sick?
  301. Class #028 - Inner Child Frame of Mind
  302. Class #027 - Being Challenged By Diet Trends
  303. Class #026 - Outdated recommendations in the Health Care System
  304. Class #024 - Food Obsessions
  305. Bonus - Grocery Store Tour of Costco
  306. Class #025 - Accepting and Loving The New Healthy You
  307. Class #023 - Remembering the Reasons You Began this Journey to Optimal Health
  308. Class #022 - All On or All Off, Starving or Bingeing, Perfection or Disaster
  309. Class #021 - Emotional Eating
  310. Class #020 - Food Additives & Code Names
  311. Class #019 - Kitchen Tools
  312. Class #018 - Raw vs. Cooked
  313. Class #017 - How to travel on a Protective Diet
  314. Class #016 - Inflammatory Disease - Acidic & Alkaline Foods
  315. Class #015 - GMOs & Non-Organics
  316. Class #014 - Acknowledging Your Achievements
  317. Class #013 - Pressure Cooking, Slow Cooking, Batch Cooking & Freezing
  318. Class #012 - How To Identify and Eliminate Emotional Eating
  319. Class #011 - Pantry Staples & Refridgerator Stocking
  320. Class #010 - Greens Discussion
  321. Class #009 - Alcoholic Beverages
  322. Class #008 - Understanding Cholesterol
  323. Class #007 - Understanding the Endothelium
  324. Class #006 - Taste bud reprogramming and eliminating food cravings
  325. Class #005 - Vitamin supplementation
  326. Class #004 - Lead By Example & Walk The Walk
  327. Class #003 - Protein sources & ideal amounts
  328. Class #002 - Identify true hunger, food cravings and emotional eating
  329. Class #001 - Starting a Protective Diet
Lesson 58 of 329
In Progress

Class #270 – Protective Diet Pro Tips

Julie Marie September 8, 2020

Protective Diet Class #270 Notes:

Protective Diet Pro Tips

This class is full of helpful recommendations. Julie Marie’s pro-tips and kitchen systems will save you time, money and add to your kitchen confidence.

Announcements

Vocabulary

Pot-in-Pot MethodSulforaphaneMyrosinaseAdditive-Free
Burn SignalYogurt StarterIncubation TimeBlender Loading Order

Useful Tips for PD Pros

Instant Pot Tips

  • Pot-in-Pot Steam Cooking Method
  • Pressure cooker pot containing 1 cup water & rack.
  • Vessel/Bowl: Use any oven-safe dishware, stainless steel bowl, Pyrex measuring cup or bowl that fits in your pressure cooker.
  • Food: Start with room temperature (not frozen) food for 1 minute cook time. Increase to 2 minutes if item is cold.
  • Tools: Silicone hot mitts or pot gripper & steam diverter for use when quick releasing pressure.

1. Easily add kale to any meal USING THE DRY STEAMED KALE RECIPE

– Pre chop kale (at least 30 minutes before cooking to activate Sulforaphane production) and place in dish.

– NOTE: If you don’t have time to pre-chop, add a raw cruciferous vegetable or light sprinkle of mustard powder to cooked

 cruciferous vegetables to re-activate the enzyme, myrosinase, which allows Sulforaphane production to take place.

– Wash & store fresh kale or collard greens for convenient daily use: put in a plastic bag, press all air out and seal the bag.

– Use the Storing Herbs Technique for more delicate parsley & cilantro to avoid crushing them.

– Add optional seasonings (Julie adds PD Broth Mix)—no liquid is added to the kale.

– Put dish in Instant Pot on rack, close the pressure valve and set to STEAM for 1 minute with quick or natural pressure release.

– If you are reheating a subsequent item, replenish 1 cup water to replace water loss from steaming & pressure release.

2. Reheat Leftovers

– Perfect method for reheating leftovers because you don’t have to add any liquid to the food & it won’t get dried out.

– Store meal-sized portions of leftovers in glass containers for quick and easy reheating.

– The PD Hungry Man Dinner from leftovers=Smashed Potatoes, Corn, Mushroom Gravy, defrosted green beans & torn kale.

– Place dish without cover in Instant Pot on rack, close the pressure valve and set to STEAM for 1 or 2 minutes w/ natural release.

– Test to see if heated through by stabbing a fork in the middle. If the fork handle heats up, the food is hot.

  • “Burn” or “Hot” Signal
  • Because there is not enough liquid on the bottom of the pot. Be sure there is sufficient water to boil and produce steam.
  • Because starch accumulates in the steam valve preventing steam from exiting the pot. Rinse the valve after every use.
  • When making Pasta Arrabbiata, stir slow cooked sauce into pasta cooking water before cooking pasta to avoid “burn”.
  • Instant Pot Plant-based Yogurt
  • Freeze a couple Tablespoons of Plant-based Yogurt in a small container as an emergency starter should you run out of yogurt.
  • Never run out of yogurt—make a new batch the night you open your last jar; make at night so IP is free during the day.
  • Using yogurt as a starter rather than the powdered starter packet will result in thicker yogurt with each successive batch.
  • Minimum yogurt incubation time is 8 hours. Longer incubation time will increase tangy taste, not thickness of yogurt.
  • Make yogurt in any clean jar with lid: quart jar, recycled applesauce jar, pint jar, etc.; as long as it’s clean it will work.
  • 1 batch of Greek Soy Yogurt=1 quart of Plant-Based Yogurt strained. Use a nut bag & follow the Greek Yogurt recipe guidance.
  • Instant Pot Vanilla Extract
  • Make all vanilla beans into Instant Vanilla Extract rather than letting them get stale in a package in the pantry.
  • To prevent jar from breaking under pressure, split the batch into 3 durable 1 cup jelly jars, rather than your heavily used 22oz. jar.
  • Store vanilla extract in recycled 20oz. Tamari jars or 22oz. straight sided jars for easy measuring.
  • Add vanilla beans from Instant Vanilla Extract to any recipe with vanilla flavor that is blended completely.

Protective Spices & Seasonings Tips

  • Invest in bulk spices for the best deal and superior freshness. Refill spice canisters in your spice cupboard as needed.
  • Buy fresh garlic in bulk. Separate cloves and freeze in a plastic bag. Suzy 2 garlic press will press right through the skin.
  • Buy fresh turmeric root in bulk on sale in fall. Clean, dry and freeze.
  • To extend the life of chopped fresh cilantro, add diced onion to it & refrigerate.
  • Use additive-free vinegars. Balsamic Vinegar should be Grape Must (not cooked or reduced) & vinegar, or just vinegar.

Storage Tips for Protective Freezer Staples

  • Fresh ginger & turmeric root –for easy microplane grating into Spicy Oil-Free Curry, Tuber Tonic, etc. Wash, air dry & store whole in bag.
  • Fresno and jalapeno peppers–for use in ferments or cooking. Roast first or leave raw. Store in a plastic freezer bag.
  • Grape or cherry tomatoes–for Pasta Arrabbiata. Buy tomatoes on sale and freeze in 2-pint portions.
  • Additive-free tomato paste–portion and flash freeze in Tablespoon mounds (¼ cup = 4T.; 6oz. can =6-7T.). Use a silicone spatula to make it easy. When firm, transfer to a freezer bag for easy addition to recipes. Repeat when you have a partial can of tomato paste.
  • Tofu–keep 4 bricks of tofu in the freezer. Designate as frozen by marking with a sharpie “X”. Use defrosted for Ground Crumbles.
  • Bread crumbs—make double the amount when you make Perfect Pesto Sauce & store 1 batch in freezer for next time.
  • Garlic cloves separated with peel on–Suzy 2 garlic press can handle frozen cloves, no problem.
  • Nice Cream—transfer from freezer to refrigerator 2 hours before eating to defrost to perfect texture.
  • Yeast & Yogurt Starter Packets—can store long past the expiration date when kept in freezer.
  • Fresh Pineapple—cleaner than canned. Buy on sale. Chop and freeze what you can’t eat. Use in Sugar-Free Sweet & Sour Duck Sauce.

High Speed Blender Tips

Blend 3 cups at a time to a fine blend consistency (1 minute).

– Put oat flour in wide-mouthed canister on the counter top for easy measuring access.

– Leave the lid slightly opened to let warm moisture escape just after blending.

– Next, blend Nice Cream batter to incorporate any oat flour residue in the blender jar.

  • Quinoa Flour–Toast quinoa in the evening and let cool on the stove. Blend in the morning.
  • Garlic–Blend with peel on to retain protective phytochemicals. Raw garlic can taste spicy. Select the right sized clove.
  • Blender loading order–liquid on bottom, seasonings, then crumbled tofu. Blend on high.

Stove Top & Baking Tips

Food Labeling & Measuring Tips

  • Use a sharpie marker to label directly on glass jars of ferments, vanilla & anything you want to give a “use by” date.
  • Remove marker from glass using dishwasher, vinegar, or All Purpose Cleaning Spray.
  • Have multiple sets of measuring cups and spoons so you can go from recipe to recipe without the need to wash and dry.
  • To measure accurately for PD Recipes, scoop measuring cup into flour canister/bag and level off with finger or side of bag.
  • Use dry measuring cups for both wet and dry ingredients instead of pyrex wet measuring pitchers.
  • Use wet measuring pitchers to measure fruits and vegetables or to add water to instant pot.
  • Tapioca Starch, sometimes labeled Tapioca Flour, is finer than flour. Indian market Spice Land brand is NOT fine enough.

Fermenting & Beverage Tips

  • Mince fermented garlic, which is milder, into Kids Spaghetti & Mix n Mac.
  • Use brine in cooking liquid for rice (2 cups rice + 2 cups water + ½ cup brine), in No Knead Brine Bread, or as water in Salad Dressings.
  • Optimal house temperature for fermenting is between 68-72 degrees. Things ferment faster in a warmer house.
  • Look, smell and taste to determine your preferred doneness. The longer they ferment the softer & more vinegary.
  • Remove the flowers from Flower Water and Blue Chai before transferring to the fridge. They will mold.

Social Responsibility & Family Tips

  • Reusable produce bags/grocery totes–load groceries back in the cart loose & bag them at the car instead of using plastic.
  • Invite your loved ones to a “Cook & Catch up Session” where you cook together and socialize in the kitchen.
  • Set some kitchen organization “ground rules” so the kitchen is a delightful and orderly place to be.
  • Encourage family members to choose the menu by looking at the pictures at protectivediet.com so they have buy-in.

“If you haven’t ordered the organic onion powder that I have linked to every recipe, you must. It is delicious compared to any onion powder you can buy in the store. It will make your Buttermilk Dressing sing. Your French Onion Dip will be the ultimate.”

Recommended Recipes

Asian Style KaleHomemade LasagnaFrench Onion Dip
Tapioca PuddingPressure Cooked PastaEgg Roll Bowl
Vanilla Rice PuddingPerfectly Cooked Brown RiceButtermilk Ranch Dressing
French Vanilla Nice CreamBolognese SaucePeppermint Bark Popcorn
MoJosCreamy Chocolate FrostingChocolate Fondue
Protective Probiotic Pepper SaucePlant-Based EtouffeeSugar-Free Fruit Jam
Pit PasteSugar-Free Powdered SugarFudge

Recommended Classes

#148 Sulforaphane Protection#052 Microwave Yay or Nay?#157 Preparing to Be Away
Making Plant-based YogurtMake Greek Yogurt with Me#266 Homemade Tortillas & Pro Tips for Chips


    • Premium video access is available with our group coaching program Protective Diet Education. Click here for membership details to start eating your way to optimal health
      Enroll Now

      Premium Membership Benefits Include:

      • 30 Day Detox & Taste Bud Re-Program
      • 50/50 Balanced Plate Practice
      • 21 Meals to Mastery Challenge
      • Maintaining goals with your Master Practice
      • Access to 329 archived classes
      • One live interactive coaching webcast per week
      • Two weekly live interactive group coaching chats to answer all your questions
      • Access to 727 original recipes to keep you excited and on plan
      • At least one new innovative recipe is added per week
      • 24 hour community support group
      • Affiliate opportunity
      • Access to Your Favorite Recipes
      Enroll Now
    Class Description:

    This class is full of helpful recommendations. Julie Marie’s pro-tips and kitchen systems will save you time, money and add to your kitchen confidence.

    Tagged with:
    Class URL: https://protectivediet.com/courses/protective-diet-education/lessons/class-270-protective-diet-pro-tips/
    Share with your friends

    Responses

    Our AWESOME Guarantee:
    Lose 10 pounds per month!

    free

    Recipes, Support, Videos, & Guidance

    Share to...