Summary

Jerry Christensen, Julie Marie and Lois discussed the efficiency of using polished porcelain tile for cooking in a Brevel oven, which Julie Marie asked Jerry to cut, noting its easy cleanup compared to pizza steels and its role in consistent pita bread puffing; Julie Marie also expressed aspirations for a Protective Diet porcelain cookware line and a collaboration with Martha Stewart and Brevel. Michelle and Angela shared their positive cruise experiences maintaining a fruit and vegetable-forward diet, with Michelle gifting the Protective Diet moisturizing cream and Angela enjoying simple requests like steamed tofu and copious amounts of papaya, while Skye joined the class prioritizing health and making their second batch of favorite split pea soup. The feature presentation introduced Lesson #277 on “Holiday special. Gingerbread cookies and royal icing,” highlighting the efficiency of blending oats for flour, using the Danish dough whisk for preparation, and demonstrating the single-roll method for cutting the sugar-free, gluten-free cookies, along with the innovative, thin royal icing made with tapioca starch.

Details

• Initial Greetings and Social Check-in Julie Marie welcomed Lois to the meeting, noting that Louis did not initially have their sound on Lois affirmed they had made the gingerbread cutouts, confirming they are delicious, to which Julie Marie responded about the recipe’s ease, sharing a past fail of rolling them on the counter instead of a silicone mat.
• Testing and Experimentation with Porcelain Tile Julie Marie shared that they had not frosted gingerbread cookies because they were busy testing pizza cooked on a polished porcelain tile. They explained that they had previously bought pizza steels but found them impossible to clean after melted cheese got on them. Julie Marie had Jerry cut a leftover piece of inexpensive polished porcelain tile from a hardware store to fit into their Brevel oven, noting that the pizza cooks quickly.
• Porcelain Tile for Baking Efficiency and Cleanliness Lois inquired about potential toxins released from the tile at high temperatures, and Julie Marie assured them that since the tile is polished clay (terracotta/porcelain) and not sealed, it is safe. Julie Marie explained that the tile was initially introduced to help pita bread puff consistently in the Brevel oven due to uneven heat, and they hoped to master its use for daily cooking and promote it to others. Julie Marie highlighted the advantage of the porcelain tile being slick, allowing for easy sliding and adjustment of pizza, which is more difficult on baking steels and stones.
• Aspiration for Protective Diet Cookware Line Julie Marie jokingly recounted inviting Martha Stewart over for a plant-based dinner, which prompted Jerry to cut the tile for the Brevel. They then expressed a desire for Martha Stewart to collaborate on a line of porcelain cookware for Protective Diet, including baking sheets, pizza pans, muffin tins, and a bread maker bowl. Julie Marie mentioned that they should reach out to Brevel as well, since they promote Brevel’s small appliances, which they consider the best they have tried, without receiving any compensation.
• Discussion on Favorite Brevel Appliances and Kitchen Tools Julie Marie and Lois confirmed that the Brevel oven and milk frother are favorites, with Julie Marie also frequently using the Brevel food processor. Julie Marie humorously described a hand gadget gifted by their brother for julienning carrots, noting its sharpness and joking about “Zest of Julie” in their broccoli salad. Lois suggested using cut-resistant gloves for safety.
• Lois’s Dental Issues and Oral Hygiene Lois shared their concern about failing crowns, having lost two teeth recently due to biting on popcorn and toast. Julie Marie sympathized, recalling their mother’s front tooth coming out on Christmas morning, which the family found unintentionally humorous. Julie Marie expressed gratitude for their mother’s strict enforcement of brushing and flossing, which led to them having only one filling in their life. Lois contrasted this with their husband, who rarely brushes or visits the dentist yet has no cavities, suggesting the role of the mouth’s microbiome.
• Michelle’s Cruise Experience Michelle joined the call from the Dallas airport, returning home from a cruise. Julie Marie was excited to hear that Michelle had lost weight on the cruise, maintaining a fruit and vegetable-forward approach. Michelle confirmed that they did not choose to eat anything off-plan, though some oils may have inadvertently slipped into their meals. They mentioned fighting off a cold due to exhaustion and planned to rest the next day.
• Sharing Moisturizing Cream Michelle reported taking the Protective Diet moisturizing cream on the cruise and gifting it to friends, who loved it. Julie Marie praised the product, noting that they use it to coat their body after hot baths, which keeps their skin from being dry.
• Welcoming Skye Whitlock Julie Marie welcomed Skye, who was attending the class in the new format for the first time Skye shared that they are prioritizing their health and have slowed down their work schedule, which allows them to join the meetings more regularly. Skye mentioned they are making their second batch of the favorite split pea soup.
• Angela’s Cruise Experience Angela joined the meeting, having also returned from a cruise. Julie Marie complimented Angela’s food photos from the cruise. Angela admitted that they “didn’t do great, but did okay” regarding their diet on the cruise, and they were excited to get back to their own kitchen. Angela shared that they found simple requests like steamed tofu, vegetables, and rice to be perfect for their needs while onboard, and they ate copious amounts of papaya.
• Introduction to Protective Diet Education Lesson 277 Lesson 277 began with the introduction of lesson 277: “Holiday special. Gingerbread cookies and royal icing”. The lesson highlighted that the cookies are gluten-free and sugar-free. They announced they would show an efficiency shortcut for cut-out cookies, rolling the dough only once on a silicone mat, as opposed to the three rolls mentioned in the recipe.
• Oat Flour Blending and Cost Efficiency Lesson #277 emphasized the process of blending old-fashioned rolled oats into a fine powder for oat flour using a high-speed blender (Blendec or Vitamix) for one minute. They recommended blending one’s own oat flour to save money, citing that they pay well under a dollar per pound for bulk oats. They stressed the importance of blending the flour in a dry blender pitcher to achieve the desired freshness and texture.
• Essential Kitchen Tools and Ingredient Details Lesson #277 introduced the Danish dough whisk as a new essential kitchen tool for mixing doughs and fillings, noting they use it five to six times a day. The dry ingredients for the gingerbread cookies were listed, starting with two cups of oat flour. Erythritol was discussed as being 70% the sweetness of sugar, used to balance flavors rather than create excessive sweetness.
• Baking Soda and Spice Harmony Lesson #277 specified the use of baking soda instead of baking powder because of the yogurt content in the recipe, which aids in the cookie’s rise. The use of salt was noted for bringing out the flavor of the spices. They explained that the spices are harmonious, and although ginger is noticeable, protective spices like clove are included only in a small amount for their protective qualities and to prevent an overwhelming flavor.
• Using Fresh Ginger Lesson #277 advocated for using fresh ginger root, which they keep frozen and microplaned, for a superior flavor compared to ground ginger, although ground ginger can be used. They advised using a “fluffy tablespoon” of grated fresh ginger, noting that ground spices are much stronger due to concentration.
• Gingerbread Cookie Dough Preparation Lesson #277 listed the remaining spices, including clove for protection, cardamom for a floral spice, and black pepper to boost the bioavailability of other spices. They emphasized the need to precisely measure the vanilla and yogurt (half a cup plus two tablespoons) to ensure the perfect cookie texture. Lesson #277 demonstrated how the dough comes together using the dough whisk and stressed that rinsing hands helps if the dough becomes too sticky.
• Rolling and Cutting the Cookies Lesson #277 noted that they had increased the yogurt content in the vanilla wafers and thin mints recipes to improve the roll-out consistency. They demonstrated rolling the dough with a rolling pin between a silicone mat and plastic wrap, pushing from the center out. Lesson #277 warned that rolling the cookies too thin, especially when re-rolling dough scraps, can lead to curling edges or hard cookies if overbaked.
• Baking Shortcut and Waste Reduction Lesson #277 highlighted the efficiency of leaving the “negatives” (dough surrounding the cutouts) to bake along with the cut-out cookies, avoiding the need to re-roll dough. They also spoke about reducing plastic waste by avoiding carry-out coffee, take-out food, and packaged beverages on a protective diet.
• Final Cookie Preparation and Storage Lesson #277 showed how to use cookie cutters, advising on proper technique to ensure the cookies separate easily and suggesting using household items like a pizza wheel or jar lid if cutters are unavailable. They placed the cut-out cookies on the baking sheet and put them in the oven for 15 minutes. The “negative” pieces of dough were noted as enjoyable bits to eat before a party, and Lesson #277 recommended storing the preservative-free cookies in the fridge to prevent mold.
• Royal Icing Preparation Lesson #277 moved on to mixing the royal icing, using a clean, round-bottom bowl. The recipe includes a half cup of yogurt and a quarter teaspoon of vanilla, or almond extract as an alternative. They reminded participants that measurements, such as the quarter cup of Erythritol and oat flour, should be packed and leveled.
• Royal Icing Preparation and Ingredients Lesson #277 detailed the royal icing recipe, which uses one cup plus two tablespoons of tapioca starch. They warned that tapioca starch can be mislabeled as flour in some Indian markets, advising customers to seek the coarse ground flour instead of the desired starch, and mentioned using tapioca starch from Azour, which they bought in bulk. The process involves whisking the ingredients until the mixture thins out into a movable liquid suitable for drizzling and hardens when dry, noting that the recipe is an innovative alternative to traditional icing made with powdered sugar and milk.
• Icing Tools and Consistency Lesson #277 demonstrated the best tools for applying the runny royal icing, which should remain somewhat thin to avoid a chalky, brittle texture upon drying. The preferred method involves using squeeze bottles, specifically smaller-tipped sweet bottles, rather than pastry bags, which cause the runny icing to leak. They showed various uses for the icing, including decorating gingerbread and thin mint cookies, as well as vanilla wafer cookies and other baked goods like coffee cakes and biscotti.
• Cookie Decoration Techniques Lesson #277 illustrated several ways to decorate cookies, including glazing completely with a spoon or squeeze bottle for various designs, such as a brick wrap pattern or filling the cookie. They also recommended using a chopstick to create holes in cookies before or after baking for hanging with ribbons, which they suggested doing after icing to avoid coating the ribbon area. Furthermore, they mentioned using alternative tools like the back of a wooden match, chopsticks, or skewers to make small decorative elements like eyes and buttons, or simply dipping the cookies in the icing.
• Alternative Decoration and Presentation For those who prefer not to use icing, Lesson #277 offered using “pey powder sugar,” a blend of tapioca and erythritol, to create a “snow” effect on cookies using a shaker. The speaker encouraged playful decoration, referring to it as “active meditation,” and suggested presenting cookies on a festive red platter with ice-cold soy milk. They emphasized that the icing helps keep the cookies soft, and noted that they were unsuccessful in using the icing to hold a gingerbread house structure together.
• Erythritol Dissolution and Pouring Technique Lesson #277 addressed a question from Carol about blending erythritol, explaining that in this recipe, it dissolves naturally during whisking, eliminating grittiness. They demonstrated the best method for pouring the thin icing into a squeeze bottle, advising to pour from a high height for a thinner stream and suggesting the use of a dish underneath or a funnel while practicing.
• Dealing with Holiday Social Stress and Food Choices Lesson #277 discussed managing holiday stress when following a protective diet, advising attendees to always offer to bring a main dish or starter that they can eat, which is usually welcomed by family. The speaker shared a personal anecdote about being questioned regarding the safety of eating vegetables and stressed the importance of not engaging in debates about dietary choices, especially at the dinner table. They stated that educational conversations should be reserved for when friends or family inquire directly and are ready to learn, focusing instead on celebrating and loving one another.
• Consistency and Earning Respect Lesson #277 asserted that consistency in following the protective diet is essential to earn the respect of others and avoid mixed messages, particularly when facing questions from family about eating traditional holiday foods. They encouraged participants to stay consistent, noting that physical results will inspire others to inquire about the diet, and that the positive outcomes far outweigh the difficulties of living outside the mainstream.
• Sharing Protective Diet Foods Lesson #277 encouraged bringing loved protective diet recipes, such as French onion dip, cranberry sauce, or the cookies, to gatherings, mentioning that others are usually eager to try them and that sharing them adds protection to those who consume them. The speaker concluded by encouraging people to pick out recipes that interest them, emphasizing the protective ingredients and the lack of restricted foods in the lifestyle, and wishing everyone happy holidays.

Protective Diet Class #277 Notes:

Holiday Special—Gingerbread Cookies & Sugar-Free Royal Icing

This class gives new life to your cookie cutters with protective, delicious gingerbread traditions that engage the creativity of all ages, efficient smart cookie techniques that contain the mess and double as active meditation, and variations for a quick lunchtime cookie bake or an entire evening of festive fun. Sugar-free, plant-based holidays are exciting and unifying on a Protective Diet.

Announcements

• Engage in our support group, Protective Diet Living (PDL). Enjoy the holidays with us, Protective Diet style.
• Shop www.protectivediet.com/bulk for many PD staples in bulk at low prices, including rolled oats and tapioca starch.

Vocabulary

Essential Kitchen Tools

The PD Groove

Wonderful Why

Restriction

Active Meditation

Action Steps to Smart Holiday Cut-Out Cookies

• Make it Easy with PD Pantry Staples and Essential Kitchen Tools
• Carefully read the entire recipe. There are tips in every section. Green links in the recipe take you to more information.
• Follow PD-Ed guidance for stocking oat flour, frozen ginger root, instant vanilla and plant-based yogurt in your PD pantry.
• Oat flour—PD cookies start with well-blended oat flour. Use a high-speed blender to avoid grainy cookies.

– Save money & time—blend your own oat flour in advance. Buy oats in bulk for ~65¢/lb at www.protectivediet.com/bulk.

– Blend in the morning when your blender is completely dry. Blend 3 cups oats for 1 full minute to achieve a fine powder.

– Store oat flour in an air-tight container for convenient use in making Protective Diet baked goods.

• Ginger root—wash, air dry & freeze with skin on. Microplane a generous, fluffy Tablespoon directly into the bowl. Estimate.
• The spices in gingerbread cookies are ultra-protective. Salt brings out their flavor. Pepper increases their bioavailability.
• Measure vanilla and yogurt accurately. Just pouring it in will affect the ratio of dry ingredients to wet ingredients.
• A dough whisk is sturdy & can handle mixing from dry, to moist, to full dough in a round-bottomed bowl. Alternative: a fork.

• Enjoy a Mess-Free Experience with PD Smart Cookie Techniques
• Preheat the oven to 350˚ with the rack in the center to ensure the best results with the specified bake time.
• Work the cookie dough on a silicone mat to contain the mess. Knead, like playdough, incorporating dry bits to form a log.
• Lay a piece of plastic wrap (the size of the silicone mat) flat over dough log and mat for easy rolling without extra flour.
• Enjoy a mess-free, active meditation, sensory experience rolling the dough in even thickness to the inner edge of the mat.
• Remove plastic wrap. If a section of dough lifts, press it back down, replace plastic and re-roll that section; very forgiving.
• Press cookie cutters into dough and gently wiggle to create a space between the cookie and negative edges of dough.
• Transfer the entire mat of rolled and cut dough to a rimmed baking sheet. Bake 15 minutes. Cookies will not swell in baking.
• Cool. Remove the negative dough pieces surrounding each cookie and refrigerate or freeze in an air tight container.
• This recipe makes a soft gingerbread cookie. Leave cookies out if you prefer them crisp. Icing will soften cookies.

Add Layers of Fun:

Make cut-out cookies using PD Vanilla Wafers and Thin Mints to create variations in color and flavor.	Use all different shapes of cookie cutters: stars, hearts, circles and various sizes/shapes of gingerbread people.	Make a contest to see who can fit the most cookie cut-outs on a mat of rolled dough.	Inspire imagination and play while identifying random shapes in the cookie negatives, making them a positive delight.
Cover the workspace with newspaper, parchment or festive wrapping paper to catch icing drips for easy clean-up.	Transfer icing to a squeeze bottle or icing bottle and draw details with a controlled, fine tipped drizzle, like a marker.	Get creative with icing. Easy squeeze bottle application makes you look like a professional baker. Watch an icing demonstration.	Make another flavor of icing by replacing the ¼ tsp. vanilla extract with ¼ tsp. almond extract.
Drizzle Sugar-Free Royal Icing on Italian Anisette Biscotti and/or Mandel Bread. Bag and bow for beautiful neighbor gifts.	Use a butter knife, a pizza wheel, or the lid of a jar to cut squares and circles if you don’t have cookie cutters.	Use the back of a wooden matchstick, a chopstick, or a skewer to make icing buttons and eye dots w/o a squeeze bottle.	Use a spoon to drizzle icing, dip cookies for complete coverage, or just sprinkle with Sugar-Free Powdered Sugar “snow”.

• Handle Holiday Stress with Confident Consistency
• Ask to bring something to share such as a starter vegetable platter and dip, or just show up and bring what you love.
• Do not argue. You may feel unsure about defending your choice to adopt a Protective Diet. Others may defend their choices by making your choice appear foolish, extreme or wrong. Don’t debate over a dinner table of mixed diners. The time to talk to someone about what they are doing is when they ask you what you are doing because they want to know.
• Make time to talk about it later. Even if they ask, don’t discuss it at the table. Be together. Love each other. Don’t educate.
• Secure your own mask first. Represent success. Get in the groove where the rewards are so abundant and apparent.
• Earn their respect. Firmly walk your different path and they will respect it. Toggling back and forth invites questioning.
• Send a clear message. If you are sending a mixed message, they have to survey you every time anything involves food.
• Follow through to avoid discomfort. Otherwise you will feel like a pain that everyone has to accommodate.
• Make yourself some cookies if you are spending the holiday alone. Have fun with it. Being separated from family and friends this year might be a Wonderful Why that reduces stress and gives you an opportunity to get this new lifestyle down.

Cooking Tips

• UPDATE: Vanilla Wafer and Thin Mints recipes have been changed to include an additional 2T. yogurt for better rollability.
• Erythritol is not a 1:1 substitute for sugar–70% the sweetness of sugar & palatability decreases when used in large quantities.
• Stock up on organic ginger root and turmeric in the fall and winter months. Freeze a large quantity in a bag. Put the piece you are currently using in a container in the freezer door for easy access addition of fresh, grated protection to many PD recipes.
• Yogurt—add milk to starter & incubate. Do not shake or stir. Yogurt thickens with each batch. Soon it will be “vintage” & thick.
• Tapioca Starch, also called tapioca flour, can be sourced at Asian markets, online, or in bulk at www.protectivediet.com/bulk.
• Measure flours by scooping directly with the measuring cup and smoothing off the top w/your finger, making a packed cup.
• Dough sticks to dough. Rinse the dough off your hands as needed for a stick-free, fat-free dough handling experience.
• Cookie cutters have a thick side and a thin side. The thin side cuts the dough and the thick side protects your hand as you press.
• To pour a thick liquid into a narrow mouth squeeze bottle, place the squeeze bottle in a bowl to catch any drips, hold the container of liquid high above the bottle, using a spatula to guide, pour in a thin stream directly into the bottle, or use a funnel.
• Freeze icing drizzled biscotti in serving size containers for easy defrosting as an after dinner treat.

Student Q&A

• Q: Can erythritol be substituted for sugar in any recipe? (5:50)
• Q: Does the erythritol in Sugar-Free Royal Icing dissolve without boiling or blending? (49:23)

Encouragement

• Stay consistent. You know you want this. You’ve been longing for optimal health and the protection of a Protective Diet.
• Start today. Dive in 100%. Pick out a breakfast, lunch and dinner. Go to the store. Get familiar with the cooking techniques. Use the recipes as your guide. There is no restriction. There are no foods to eat in moderation. There is no special magic. There are just magic recipes filled with protective ingredients that will get you to your goals. All the negatives are out of these recipes.
• My friends are eager to come over for a healthy meal. They know that everything they eat at my home is going to be interesting, fun, exciting and make them even better for eating it. They are going to ask a lot of questions without doubt.

“It’s hard to believe we can eat these cookies and look like we do and feel like we do and live a full life, satisfied and happy while effortlessly maintaining it.”

Recommended Recipes

Plant Based Yogurt	Sugar-Free Powdered Sugar	Mandel Bread
Instant Vanilla Extract	Sugar-Free Royal Icing	Italian Anisette Biscotti
Vanilla Wafers	Sugar-Free Gingerbread Cookies	Thin Mints
Country Wheat Stuffin Muffins	Sugar-Free Fruit Jam	Apple Pie Filling
French Onion Dip	Classic Cranberry Sauce	Caraway Coffee

Recommended Classes

#064 Secure Your Own Mask First	#269 Getting Comfortable Enjoying Delicious Food	#129 Daily Actions to Eliminate Stress
#106 Holiday Stress	#110 PD Holiday Mock-Tail Party	#056 Protective Diet & The Holidays
#250 Instant Vanilla Extract	Plant-based Yogurt Made Easy	#133 Spices and Aromatic Herbs

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Class Description:

This class gives new life to your cookie cutters with protective, delicious gingerbread traditions that engage the creativity of all ages, efficient smart cookie techniques that contain the mess and double as active meditation, and variations for a quick lunchtime cookie bake or an entire evening of festive fun. Sugar-free, plant-based holidays are exciting and unifying on a Protective Diet.

Tagged with: 50/50 Plate Practice • Beta Glucan Fiber • Blood Flow • Capsaicin • Carcinogen • Cruciferous • Day Fasting • Defrosted Tofu • Dry Browning Technique • Dry Steaming • Endothelium • Epithelium • Food Additive • Fresh Restock • Gut Microbes • Herb Storage Box • Kitchen Efficiency • Kitchen Systems • Neurotransmitter • Nitric Oxide • Plant Fiber • Pressure Cooking Pasta • Set Up for Success • Sulforaphane • SUS • Workplace for Wellness
Class URL: https://protectivediet.com/courses/protective-diet-education/lessons/class-277-holiday-special-gingerbread-cookies-sugar-free-royal-icing/