Lesson #373 | Daily Sprouts System Featuring The 50/50 Salad Stuffed Potato Bowl

Summary

The meeting, opened by Julie Marie with Jennie Echols and Skye, addressed various topics, including Jerry’s cold, attributed to overexertion during the “75 hard thing,” the benefits of the Castile soap favored by Skye over Dr. Bronners, and Julie Marie’s recommendations for sourcing affordable sprout seeds from Azure Standard and True Leaf Market. Julie Marie, Faith, and Lesson #373 discussed sprouting methods, with Lesson #373 detailing a specific routine for growing alfalfa and broccoli sprouts in separate environments to maximize protective compounds like chlorophyll and sulfurophane. Lesson #373 also shared a method for straining yogurt into cream cheese using a stainless steel sprouting lid to avoid microlastics, presented recipes for a “cravable cabbage” winter salad incorporating protective plant fibers, and provided a precise “Mashed Potatoes by the Pound” recipe. Julie Marie and Angela discussed issues with sourcing organic produce and shared concerns about conflicting health advice given to a friend with cancer, while Angela and Michelle complimented the class content.

Details

• Meeting Start and Audio Issues Julie Marie opened the meeting, greeting Jennie Echols and Skye. Julie Marie experienced initial difficulty hearing the other participants despite having the sound turned all the way up, but the audio was eventually resolved. Julie Marie explained that the camera was off because Jerry isn’t feeling well, specifically mentioning that they have an “effective cough” and hadn’t slept well. Skye offered prayers for Jerry’s recovery.
• Jerry’s Health and the 75 Hard Challenge Julie Marie mentioned trying home remedies for Jerry’s cold, such as black tea with lemon and suggesting a salt water gargle. Julie Marie attributed Jerry’s cold to overextending themself while participating in the “75 hard thing,” a 75-day challenge that includes 40 minutes of indoor and outdoor exercise daily, a gallon of water intake, and a specific healthy diet. They explained that Jerry overhydrated and over-exercised, which they think suppressed their “defensive microbes” leading to the cold.
• Recent Cold Weather and Community Drop-Off Julie Marie discussed the cold weather and a recent drop-off event, noting that it was so cold and dark that no one stayed to socialize. Julie Marie shared that community member Janice, who was at the drop-off, stayed in their car due to the cold, and Julie Marie did not get a chance to see them. Julie Marie clarified the temperature was 38 degrees, which was not extremely cold for their “Chicago coat,” but mentioned putting their dogs in sweaters for their walk.
• Castile Soap Trial Skye asked Julie Marie about trying the Castile soap. Julie Marie reported that the soap felt hydrating when washing their hands but noted that their face wash comparison wasn’t ideal without adding clay. Julie Marie expressed concern about the longer ingredient list of the Castile soap compared to Dr. Bronners and mentioned they would check the ingredients. Skye shared that they prefer the Castile soap because it is more hydrating and Dr. Bronners left their skin feeling dry.
• Sprouting Practice Julie Marie brought up the topic of sprouting, noting that they are a “sprout wrangler” and got deeply into it when their brother was visiting. Julie Marie humorously recounted a past experience during kitchen remodeling where they mismanaged multiple sprout jars, causing their kitchen to smell like broccoli. Julie Marie explained that they and Jerry now eat a jar of alfalfa sprouts and a jar of broccoli sprouts each day, emphasizing that sprouts are extremely protective.
• Sourcing Sprout Seeds and Climate Discussion Julie Marie recommended Azure Standard as the best place for affordable sprout seeds but also suggested True Leaf Market. Julie Marie mentioned that they purchase about five pounds of seeds at a time, which significantly reduces the cost. Faith shared that their area was experiencing a “warmup,” with temperatures reaching five degrees. Julie Marie noted that the wind makes cold weather much worse and reflected on the unusually frozen Chicago River, expressing gratitude for not having to commute in that cold.
• Climate and Gardening in the Desert Julie Marie discussed the difference in climate, noting the heat in the summer versus Chicago. Julie Marie stated that they rarely use air conditioning and instead use an evaporative cooler, also known as a swamp cooler, to add humidity in the dry desert climate. Julie Marie admitted that the desert is not an easy climate for human beings or growing a garden, requiring extensive irrigation and oversight. Julie Marie shared that their gardening confidence comes from growing up with a massive family garden and having education in horticulture.
• Sprouting Q&A and Water Pick Faith inquired about a water device Jerry uses for brushing their teeth, which Julie Marie identified as a Water Pik, noting it may be a brand name. Addressing a chat message, Julie Marie recommended the jar method for sprouting, favoring straight-sided 22 oz jars and stainless screens with built-in stands over the round sprouting trays to prevent water trapping. Julie Marie also provided information about evaporative coolers, stating they only work in very dry climates, and suggested looking for them at Home Depot or Lowe’s.
• Jerry’s Protective Diet Lesson: Daily Protective Sprouts Lesson #373 started a lesson on “Daily Protective Sprouts,” focusing on making the “sprouttastic lifestyle edition manageable” by concentrating on alfalfa and broccoli sprouts. Lesson #373 showed their setup for storing seeds, keeping broccoli and alfalfa seeds in separate jars in a drawer. Lesson #373 explained their method of soaking one heaping tablespoon of alfalfa and one of broccoli sprouts in separate 22 oz straight-sided jars daily to maintain a consistent supply.
• Maximizing Protective Benefits from Sprouts Lesson #373 explained that they keep the two types of sprouts in different locations to maximize their beneficial compounds. Alfalfa sprouts are kept exposed to light to maximize chlorophyll, which is formed from the sun’s energy. Broccoli sprouts are kept in the dark to maximize sulfurophane production, as light reduces sulfurophane and amplifies chlorophyll. Both chlorophyll and sulfurophane are very detoxifying, aiding the liver to rid the body of toxins and oxidative stress.
• Incorporating Sprouts and Kitchen Systems Lesson #373 demonstrated the daily rinsing process using a new sprout lid with a built-in stand, which they put in the dishwasher. Lesson #373 said they spend about five minutes a day on sprout wrangling. They plan to incorporate the sprouts into a “Chicago chop” winter chop salad, which features a “broiled trinity” for flavor and plant diversity. Lesson #373 also highlighted that having systems like Jerry emptying the dishwasher helps make the process of preparing meals much easier.
• Using Sprout Lids for Yogurt Strainer Lesson #373 demonstrated how to use a stainless steel sprout lid as a strainer for making thick cream cheese from yogurt, taking four to five days. Lesson #373 explained this eliminates microlastics that can be found in synthetic nut bags or yogurt strainers. They noted that eliminating plastic disposables like water bottles is important as they are endocrine disruptors.
• Closing Remarks and Upcoming Kitchen Tour Julie Marie concluded by reiterating the benefits of the daily sprout routine and emphasized that it is worth the effort once the basic protective diet is established. Julie Marie expressed hope that Jerry will feel better soon so they can film a kitchen tour for the class next week. Lesson #373 finished the lesson by sharing that they find inspiration for meals from the community’s successful baking, such as the bodacious boule.
• Protective Method for Straining Yogurt Lesson #373 introduced a new method for straining yogurt to make cream cheese, utilizing a stainless steel sprouting lid on a quart jar to eliminate potential exposure to microplastics found in plastic yogurt strainers. This improved method simplifies the process, cutting down on dishes and resulting in a beautiful cream cheese that only needs salt. They emphasized the importance of a sanitary process, noting that the new straining tools are dishwasher safe and can be sanitized with boiling water.
• Benefits of Cruciferous Sprouts Lesson #373 highlighted that broccoli, Brussels sprouts, and kale all contain sulfurophane, but broccoli sprouts offer the maximum amount of this protective compound. They mentioned that radish sprouts are also very protective, but they can be peppery and cause burping. The presentation also detailed proper storage and preparation for sprouts, including chopping them so they “disappear” into a salad to ensure the consumption of “hidden medicine.”
• Addressing Produce and Winter Salad Preparation Lesson #373 expressed disappointment with the quality of local produce, noting that they rely heavily on frozen garden items, Costco, and Azure Standard for their winter vegetables. They shared their recipe for a “cravable cabbage” salad, which serves as a lettuce substitute, suggesting to choose organic cabbage as it is low-cost. They further advised adding a teaspoon of salt and massaging the cabbage to soften it, noting that it is called “addictive cabbage” in Japan.
• Incorporating Protective Plant Fibers into Salad Lesson #373 described adding various protective plant fibers to the cravable cabbage, including lentils for resistant starch to produce butyrate, an anti-inflammatory. Other salad additions included chopped broccoli and alfalfa sprouts, finely sliced celery and carrots, and cancer-protective turnups. Lesson #373 also included organic cosmic crisp apple and broiled trinity (onions, cranberries, and corn) for flavor and variety, noting that increased microbial populations lead to a greater defense team.
• Inclusion of Unusual Salad Ingredients and Flavor Building Lesson #373 introduced Jerusalem artichokes (sunchokes) into the salad, noting their high content of inulin, a resistant starch, and their crunchy texture. They discussed flavor building techniques, specifically the “broiled trinity” (broiling vegetables to create a char) as a means of adding flavor without using oil. They also advised making everything about the size of a small bite for better palatability, especially when eating chopped salad with chopsticks.
• Mashed Potatoes by the Pound Recipe and Preparation Lesson #373 detailed the “Mashed Potatoes by the Pound” recipe, emphasizing the importance of leaving the potato peels on for fiber. The recipe is precisely measured for consistency, requiring half a cup of soy milk, one tablespoon of nutritional yeast, and half a teaspoon of salt per pound of potatoes. They demonstrated the proper mashing technique—smash down and scoop up—to avoid making the potatoes “gummy” or “sticky” and suggested adding chopped chives for color and protective plant fiber.
• Serving and Enjoying the Meal Lesson #373 showed how to serve the mashed potatoes and chopped salad, suggesting a familiar scoop style for children. They highly recommended topping the mashed potatoes with cold, thick yogurt as a sour cream substitute. The presentation concluded by stressing the importance of consistent meal preparation, even if it is only 30 minutes a day, and expressed gratitude for the protective diet and its benefits to health and longevity.
• Continuing Discussion and Tips After the main presentation, Angela and michelle complimented the class, and Julie Marie thanked them for sticking through. Julie Marie provided additional tips, reiterating the simplicity of the meal with prep-ahead components like salad dressing and using the Instant Pot for potatoes. Julie Marie also suggested serving cottage cheese with chives or diced onions on top of baked or mashed potatoes, and further advised on straining yogurt for 24 hours in the stainless steel sprout strainer before making cottage cheese. Julie Marie revealed their reason for boycotting their grocery store: the spraying of organic produce with an antibacterial chemical water spray.
• Organic Produce Sourcing Issues Julie Marie expressed frustration about losing a primarily organic produce resource due to tanks being moved and the resulting smell. She relies on Natural Grocers and noted that Costco is a good resource for packaged organic produce, but has been experiencing limitations, such as the absence of organic romaine lettuce throughout the winter. Angela observed that her local Costco had also been limited in organic options and noted that the green signs indicating organic items had been replaced with white signs.
• Local Development and Food Cultivation Julie Marie discussed the surprising development of a second Costco near her, noting that the small city of St. George is experiencing population growth and traffic complaints. Due to the limited availability of desired stores, Julie Marie is motivated to have a walapini dug out so she can grow everything herself, relying currently on winter staples like cabbage, kale, freezer broccoli, and sprouts for variety. Julie Marie confirmed that sprouts, specifically alfalfa, add crunch to sandwiches, helping compensate for missing lettuce.
• Cultivation and Storage of Jerusalem Artichokes Julie Marie shared that Jerusalem artichoke can be used like water chestnuts due to its similar texture. They grow prolifically like weeds, multiplying underground like a potato tuber. She advised only harvesting them in the fall after the plants die back and to leave a few in the ground for the next year’s crop. Julie Marie warned that digging them up before they are mature in the summer can cause severe gas, which is why they are nicknamed “Jerusalem farts.” Angela confirmed that she grows Jerusalem artichokes as well, though in a shadier, lower garden with less watering.
• Support for a Friend with Colon Cancer Angela shared that Myra’s niece’s husband was recently diagnosed with colon cancer and had just undergone surgery. Angela expressed concern that the recovering patient was only being fed things like pudding, eggs, and Jell-O, which she considers detrimental to his cancer. Since the family contacted Angela for advice, she is planning to send them sprouting seeds and sprouters and also considered sending a jar of fresh yogurt starter, which Julie Marie affirmed as a fantastic idea.
• Discussion on Health Advice and Personal Ailments Julie Marie and Angela discussed the challenge of supporting friends who receive conflicting health advice from perceived trusted sources like a doctor promoting eggs and dairy despite a terminal brain cancer diagnosis. Julie Marie also shared a personal concern about a stubborn infection in her cuticle from a needle prick, which she joked about possibly leading to a flesh-eating disease after hearing Angela’s story about Myra’s niece’s husband, a farmer who lost half their hand to a flesh-eating disease from a splinter. Michelle and Julie Marie discussed home remedies for the infection, including frankincense, castor oil, and oil of oregano.
• Exercise and Technology Discussions Julie Marie mentioned that her husband, Jerry, was recovering from feeling lousy but was eager to go for a run, which Julie Marie joked was an addiction. Julie Marie discussed using a vibration plate for exercise, noting that it works all muscles, including the abs when doing squats, and helps detoxify lymph nodes, which she found beneficial as an alternative to the rebounder. Michelle noted that their vibration plate aggravated their vertigo. Julie Marie, Michelle, and Vicky discussed the phenomenon of skin itching during exercise, which Julie Marie suggested might be related to body fat, referencing her husband Jerry’s past experience with “LBF” (Lower Back Fat) itching that stopped after he slimmed down. Julie Marie uses an application called Speechify, choosing the “Gwennneth Paltro” voice to read to them while exercising on the vibration plate. Julie Marie also shared that they were attempting to use technology to get their own voice to read back their written book for proofing purposes.

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Class Description:

Lesson #373 |

Class URL: https://protectivediet.com/courses/protective-diet-education/lessons/lesson-373-daily-sprouts-system-featuring-the-50-50-salad-stuffed-potato-bowl/