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Protective Diet Education Master Course

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  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 10 of 329
In Progress

Class 318 | Garden Confetti Bread Cooking Demonstration

Julie Marie October 11, 2022

Protective Diet Class #318

Garden Confetti Bread Cooking Demonstration

A fun walk-through demonstration of the recipe of the week. Co-cook with Julie Marie for innovative whole-food-plant-based recipes, cooking techniques, and protective lifestyle suggestions to populate and promote a healthy and diverse microbiome.

Announcements

Vocabulary

Plant Fiber DiversityMicrobiomePrebioticsProbiotics

Action Steps for a Happy Mood and a Healthy Gut

  • Populate a Healthy Gut Microbiome by Incorporating a Variety of Plants in Every Meal
  • Microbes manage our moods, feelings, choices, and our physical health. They control our hormones, neurotransmitter production, metabolism, histamine production, digestion, and food choices to name just a few.
  • When we promote, populate, and feed healthy resident microbes they produce short-chain fatty acids, efficiently putting out inflammatory fires to maintain a tight protective epithelium (gut wall).
  • These microscopic heath soldiers eliminate viral spread, allergies, food sensitivities, disease, and metabolic disorders.
  • Incorporating a variety of plant ingredients is critical to strengthening and maintaining a protective microbiome.
  • Every plant has its own microbiome and when we eat them raw, those microbes populate in our gut.
  • Eat organics whenever you can—harmful chemicals kill healthy microbes.
  • Eat less fiber at first. Healthy gut microbes love insoluble fiber, but if your gut is populated with microbes that digest fast food, meat, or dairy, plant fiber may cause digestive distress. Instead of avoiding plant fiber, just eat less of it at first.
  • The Protective Diet Family Microbiome Population Project will introduce plant fibers little by little and build a healthy gut.
  • Avoid “veggie-packing” your meals. Getting overzealous with vegetables can sabotage all food appeal, especially for kids.
  • Let Protective Diet Recipes Be Your Guide
  • Protective Diet recipes are designed as weekly educational bites to achieve and maintain optimal health with a sustainable diet. Each recipe incorporates plant-based functional foods based on advances in microbiology and phytochemical research.
  • Join us in The Protective Diet Education Classroom for innovative whole-food-plant-based recipes, cooking techniques, and protective lifestyle suggestions to populate & promote a healthy and diverse microbiome.
  • Garnish meals with probiotics by using PD Ferment Recipes. Fermented Salsa can be prepared in one gallon batches that can be blended and frozen, or canned in a boiling water bath according to proper, USDA specifications for your area.
  • Make Protective Diet’s Garden Confetti Bread (packed with plant fiber) using recipe guidance and these tips shared in class.

Garden Confetti Bread

Prep– Use moist hands to prepare a lined loaf pan using the Crumble and Line Parchment Paper Technique. – Note: this parchment can be reused. Set it aside to cool/dry and reuse for baking another loaf later. – Preheat the oven. You want the heat ready so the bread can go in as soon as the leavener is activated.
Shred & Dice– Shred carrots and zucchini using a thick/coarse cut so they appear like colorful flecks of confetti in the bread. – Process an extra cup of each veggie & fruit ingredient. Bag, label and freeze for a fast loaf of bread in the future. – Or use extra vegetables to make Quickie Cream of Veggie Soup—an autumn “Fast Five” favorite.
Whisk– Assemble the dry ingredients and whisk thoroughly to prevent baking soda chunks in the finished bread. – Add Instant Vanilla Extract, along with shredded, mashed, and chopped wet ingredients. – Use a Danish Dough Whisk to incorporate wet and dry ingredients into a very thick, biscuit-like batter.
Form & Bake– Arrange batter in lined pan and use your hands to lightly shape it into a loaf with a slight rise in the center. – If you flatten the batter with a spatula, you will get a flat, dense, square loaf, instead of a rounded risen top. – Clean as you go. Since we don’t use oils or animal products, most things just need a good rinse.
Store & Enjoy– Allow baked loaf to cool completely before cutting into perfect slices with a serrated knife. – Freeze in 2-slice packs to pace yourself and enjoy as a treat every day of the week if you want. – Set a frozen slice for each person out to thaw in the morning or a few hours before the meal.

Cooking Tips

  • Food Processor—try making a Frosty in the food processor instead of the blender for an incredibly thick, creamy texture.
  • Bananas—wash and separate bananas when they are still green to prevent damaged stems that attract fruit flies.
  • Flour—measure flour for PD Recipes by scooping it with a measuring cup, and leveling with your finger or side of the bag.
  • Apples—home-can whole applesauce, if you enjoy that process. Benefit = you can include the healthy microbes on the peel.
  • Baking Powder—keep in mind that baking powder has an expiration date and its leavening power is reduced over time.
  • Baking Soda—baking soda absorbs odors. Follow these best storage tips to keep it fresh and ready for baking. Buy baking soda in bulk. Pour the majority of it into a big, airtight container (such as a 2quart jar) and label it “Cooking Baking Soda”. Then put a small, airtight jar (such as a jelly jar) of baking soda in your kitchen for daily use. The small jar can be refilled with baking soda from the big jar. The remaining baking soda can simply be stored in its original packaging and used for microbe-friendly cleaning and personal care products made at home using the PD Lifestyle Recipes, such as Super Natural Whitening Toothpaste. Store some soda in old, large spice containers with the sprinkle lids and keep in convenient locations around the house, like under the kitchen sink for an All Natural Cleaning scrub, or near the shower for a Daily Facial Polish.
  • Chicken—get the chicken out of your Workplace for Wellness—the most common cause of bacterial urinary tract infections is bacteria on chicken surviving throughout the cooking and digestion process, then crawling from the anus to the urethra.
  • Salt-free vs Low Sodium—salt is linked to food excitement. We want to have food excitement. Without food excitement we will overeat in search of food satisfaction. When eating a salt-free diet, the body will trigger hunger hormones to get us to eat to fulfill our daily sodium requirements. Studies confirm the benefits of consuming a low to moderate sodium diet.
  • Protein Powders—do not consume protein powders. You don’t want to “grow” anything, especially tumors. A Protective Diet (fruits, vegetables, whole grains & legumes) incorporates enough protein to heal and repair your muscles as an athlete.
  FALL MENU IDEA with plant fiber diversity (see video) – Plant-based Zuppa Toscana Soup, Oil Free Olive Garden Salad w/Croutons, Garden Confetti Bread, and watermelon   FIRST FROST WARNINGS MENU IDEA (see video) – Top a slice of Breadmaker Whole Wheat Loaf Bread (the onion variation) with Epic Eggless Salad and Southern Chow Chow,   which uses up green tomatoes, or wrap in Dry Steamed Collard Greens & top w/Probiotic Pepper Sauce for a Green Burrito – Serve with a Garden Platter of leafy greens, fresh herbs, tomatoes, okra, carrots, edible flowers, and seasonal fruit  

Student Q&A

  • Would incorporating even more banana peel into the batter add more benefits for our microbes? (26:00)
  • Does tending chickens, but not eating them, still make you susceptible to bacterial urinary tract infections? (37:20)
How NOT to Judge a Food
  “This tastes just like Grandma’s zucchini bread!”  
How to Eat with Awareness and Excitement Instead
  “This bread is awesome! These protective plant fibers are going to give me a massive advantage in life! My immune system will be able to protect me from all inflammatory disease!” “My microbes are going to eat this fiber and produce short-chained fatty acids that will wash my body with a flood of anti-inflammatory protection. And they are going to make me feel good! They are sending neurotransmitters along the Vagus nerve, straight to my brain saying, She’s making that amazing Zucchini Bread again! We love plant fiber!’”  

Encouragement

  • We eat with excitement for the protective benefits of our food, instead of basing our preferences solely on taste and ignoring nutrition.
  • Understanding the ‘why’ behind the foods we eat and those we eliminate is invaluable for long term success.
  • Recipes that taste “healthy” now will taste more and more delicious with the consistent practice of a 100% Protective Diet. Your taste buds will reset. Your healthy microbes will populate and dictate your food choices for their survival and excitement.

“I named this Garden Confetti Bread because the colors make it feel like a party, something to celebrate, something exciting, not carrots and zucchini.”

Recommended Recipes

Garden Confetti BreadPlant-Based Zuppa ToscanaSouthern Chow Chow
Probiotic Pepper RingsFermented SalsaReduced Sodium Probiotic Pickled Onions
Creamy Mashed Potatoes by the PoundQuick Mix BBQ SauceUV Protective Blueberry BBQ Sauce

Recommended Classes

#313 Master Fasting: A Transitional Approach#265 What’s Your Food Mood#314 Veg-It-Up with Zucchini

Class Description:

A fun walk-through demonstration of the recipe of the week. Co-cook with Julie Marie for innovative whole-food-plant-based recipes, cooking techniques, and protective lifestyle suggestions to populate and promote a healthy and diverse microbiome.

Class URL: https://protectivediet.com/courses/protective-diet-education/lessons/class-318-garden-confetti-bread-cooking-demonstration/
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