Lesson #372 | Protective Fast Food – Dirty Martini Pasta

Summary

Elizabeth and Julie Marie shared culinary creations, with Elizabeth discussing breakfast brownies and Julie Marie introducing a coffee house muffin recipe, which Elizabeth suggested topping with lemon zest royal icing. Julie Marie announced that the Fresh Tomato Ricotta Pasta won the Recipe of the Year, and Elizabeth shared her challenges and success with bread baking, with Julie Marie and Angela strongly recommending the bodacious bread maker bool recipe. Julie Marie and Jerry Christensen led the main lesson #372 on “fast food on a protective diet,” demonstrating the pressure-cooked, protective diet remake of “Dirty Martini Pasta,” which uses firm tofu and plant-based yogurt for a creamy, cheesy texture. Technical setup, including new microphones, was addressed by Lois and Julie Marie, who also mentioned plans for a kitchen tour; and Lesson #372 provided tips on garlic preparation, freezing seasonal produce, and the role of the microbiome in healthy eating habits.

Details

• Sharing Recipes and Culinary Creations Elizabeth shared that their children greatly enjoyed the breakfast brownies, which they made in mini muffin tins and paired with strawberries. Julie Marie presented a new coffee house muffin recipe with a crumble topping that they had developed, noting they had forgotten to include the planned lemon zest. Elizabeth suggested adding a thinned out royal icing with lemon zest to top the muffins off.
• Recipe of the Year Voting Julie Marie informed the group that voting for the recipe of the year had concluded at the end of December. The winning recipe was the fresh tomato riata pasta, and this week’s recipe was modeled after it. Julie Marie also noted that the second-place recipe was the bodacious bread maker Boule without yogurt.
• Bread Baking Challenges and Solutions Elizabeth mentioned that bread had previously been their nemesis, but they found a recipe that works well, despite containing a little butter and honey. Julie Marie strongly encouraged Elizabeth to try the bodacious bread maker bool recipe, especially since Elizabeth mills their own grain with a Komo Duet 200. Julie Marie emphasized that the Boule recipe, which uses psyllium husk powder and no yogurt, is highly rewarding and produces soft, light, fluffy whole wheat bread that is rare to find commercially.
• Alternative Ingredients for Bread Softness Elizabeth inquired about recipes that include oil and lecithin, such as those from Sue Becker, as an attempt to achieve soft bread. Julie Marie explained that oil is added to keep the bread moist and urged Elizabeth to use the Bodacious Bakery Boule recipe, as they had spent many hours perfecting it. Angela supported Julie Marie’s recommendation, stating that the recipe is perfect.
• Tips for Soft Crusts and Bread Storage Elizabeth expressed a dislike for tough, crunchy bread crusts, which Julie Marie suggested avoiding by leaving the top on when baking in a Dutch oven. Elizabeth shared their mother’s tip of wrapping the hot bread in a clean bath towel to keep it soft. Julie Marie agreed that either the towel method or putting the bread back in the Dutch oven would keep the moisture in.
• Children’s Healthy Eating Habits Julie Marie praised Elizabeth’s daughter, Abby, for enjoying the protective diet breakfast brownies. Elizabeth shared that their kids uniquely ask for sauerkraut in the evenings, specifically a local farmer’s ruby raw kraut with apple and carrot. Julie Marie commented that this is a sign of “the healthy life within.”
• Parchment Muffin Papers and Upcoming Recipes Julie Marie showed the group the parchment muffin papers, noting that they do not stick to the muffins. Julie Marie discussed a few upcoming recipes, including the coffee house muffin and the vanilla berry bread crisp, which is next week’s recipe and can be quickly assembled and baked.
• Discussion on Blueberries and Freezing Angela mentioned that they preferred frozen blueberries over fresh ones this year. Julie Marie agreed and stated that they believe buying frozen blueberries is the best option in their area because they are picked and frozen when ripe. The conversation led to reminiscing about the superior taste of fresh raspberries picked directly off the bush.
• Fast Food on a Protective Diet Julie Marie introduced the main lesson for the evening: “fast food on a protective diet,” which included making pressure-cooked pasta for a cocktail-inspired dish called dirty martini pasta, alongside a quick salad with premade dressing. Julie Marie explained that using the Instant Pot allows for dinner to be ready quickly, sometimes in 15 to 20 minutes.
• Quick Protective Diet Pasta Sauces Elizabeth mentioned their kids love Velveeta, and they are trying to replace it, appreciating the quick pasta recipes. Julie Marie suggested using the instant Alfredo or instant cheese sauce recipes with pressure-cooked pasta, noting that Elizabeth’s junior chef could help. Julie Marie highlighted that the instant cheese sauce is better than conventional macaroni and cheese products and can be made on the instant pot pasta.
• Technical Setup and Kitchen Remodel Lois requested that the microphones be hooked up for the class, and Julie Marie thanked them, noting that new microphones were acquired to address previous cutting-in and out issues. Julie Marie also mentioned plans for an upcoming kitchen tour to address emails from people who are also remodeling their kitchens and seeking layout advice.
• Dirty Martini Pasta Recipe Components (Protective Diet Remake) Lesson #372 began by describing the protective diet remake of the viral dirty martini pasta, which replaces ingredients like butter, oil, and blue cheese with plant-based alternatives. The recipe uses Protective Diet Broth Mix for savory umami flavor. Julie Marie demonstrated the preparation of the sauce, which includes firm tofu to mimic blue cheese and two cups of plant-based yogurt to create a “plant-based ricotta” sauce.
• Sauce Seasonings and Flavor Building The sauce preparation included adding one tablespoon of broth mix, one tablespoon of chopped dried onion (replacing the Gibson onion in a martini), and one teaspoon of dried minced garlic for a roasted flavor. Additional seasonings included oregano, crushed red pepper, black pepper, and one teaspoon of salt, with a reminder to taste before adding more salt due to the brine of the olives. Nutritional yeast was also included for cheesy flavor.
• Garlic Preparation and Freezing Tips Lesson #372 showed how to prepare garlic, advising to remove the bitter green sprout if the garlic has sprouted. They demonstrated using a garlic press, which works even with frozen, unpeeled garlic cloves. The process of freezing individual peeled garlic cloves in a zipper bag for later use was recommended.
• Lemon Zest and Seasonal Produce The recipe calls for the zest of one lemon, mimicking the lemon twist in a martini. Lesson #372 emphasized that lemons are seasonal and can be frozen whole in a zipper bag for later zesting, which Lois had provided as a tip. They also expressed gratitude for the fresh parsley still growing in their garden.
• The Role of the Microbiome and Healthy Choices Julie Marie discussed the “microbiome population project,” explaining that healthy microbes, which they call “health directive cheerleaders,” support healthy choices and light them up with dopamine when preparing plant-fiber-rich meals. They cautioned against consuming saturated fats or sugar, as this would populate processed food-loving microbes that drive cravings for unhealthy foods.
• Completing the Dirty Martini Pasta Dish The remaining steps for the pasta involved crushing and chopping olives, adding fresh parsley, and optionally, spinach or air-fried broccoli for extra vegetables. The quick release of the Instant Pot pasta was done, and the sauce ingredients were added and stirred into the hot pasta, creating a “cheesy, creamy” texture.
• Ingredient Sourcing and Label Awareness Lesson #372 discussed sourcing olives, mentioning the difficulty in finding them locally due to the recipe’s popularity, and recommending Azure Standard’s organic green olives. They stressed the importance of checking labels, noting that words like “spices” or “herbs” can hide chemical additives that have an MSG response and kill off healthy microbes.
• Baking and Meal Preparation Tips Lesson #372 shared tips on preparing baked goods, such as blueberry muffins, which are noted to be great hot after dinner or cold the next day with yogurt, offering cognitive and protective wellness benefits. They also suggested preparing the beauty broth hot pot as an alternative to salad if the weather is cold and demonstrated how quickly a salad can be assembled using pre-sliced fermented onions and yogurt-based Olive Garden salad dressing. The presentation emphasized the use of rosemary krispies for textural excitement and flavor in both pasta and salad dishes, suggesting oregano as an alternative for those not keen on rosemary.
• Dopamine and Protective Diet Lesson #372 discussed the Protective Diet and its effects, noting that the anticipation of the first bite of their single daily meal, not the meal itself, generates dopamine. They explained that their microbes react positively to the protective plant-based fibers, serving them dopamine, and recommended playing “scale games” for those following a full-time protective diet and fasting all day, as it makes the process rewarding.
• Pasta Preparation and Loosening Technique Lesson #372 demonstrated a technique for loosening up pressure-cooked pasta, which can become stuck together, by adding hot water to the sauce. The speaker noted that this method is used instead of butter or oil, which are traditionally used, to achieve the desired “slip.” The addition of olive brine or balsamic vinegar was suggested as an option to further enhance the flavor and loosen the sauce, with balsamic vinegar adding a “zing.”
• Benefits of the Protective Diet and Home Cooking Lesson #372 highlighted the significant health benefits of the protective diet, stating that the food “is promoting the life within us.” They strongly advocated for home cooking, noting that their meals are 100% organic and cost a fraction of what a restaurant would charge for an inferior, non-organic meal. The speaker also recommended that those new to the lifestyle start with the plant-based broth mix recipes, which can be found on the broth mix package, as a way to get a taste of the protective diet.
• Muffin Consumption and Sharing Leftovers Julie Marie and Angela discussed the consumption of muffins, with Julie Marie noting that Jerry ate five, and explaining that having someone to feed, like Jerry, makes it more enjoyable to make special items. Julie Marie advised attendees who cook alone to share baked goods with friends or neighbors or freeze them to ensure they are consumed while fresh, as preservative-free items can spoil quickly.
• Recipe Name and Technical Difficulties Julie Marie clarified the name of the evening’s pasta dish as “Dirty Martini Pasta,” a cocktail-inspired, all-over-social-media recipe. Julie Marie and Jason Sterner apologized for the absence of the intended overhead shots in the final cut of the class, explaining they may still be available in the archives or on the external hard drive.
• Hydration and Sleep Julie Marie and Vicky discussed issues with restless leg syndrome and cramping, with Julie Marie suggesting Epsom salt baths and monitoring caffeine intake and hydration levels to help with these issues. Jerry Christensen emphasized that proper hydration equates to wonderful deep sleep and helps a person fall back asleep quickly if they wake up during the night.
• Water Intake and Fasting Julie Marie detailed their daily hydration routine, which includes a green tea health shot and a large, non-caffeinated hydrating beverage before drinking coffee at 11:30ish, and notes that they do not drink a gallon of water daily like Jerry does. Julie Marie also addressed concerns about whether lemon water or “better than kombucha” breaks a fast, stating that they consume these beverages right before or during dinner to allow their liver to focus on detoxification while fasted.
• Matcha and Flavored Drinks Michelle and Julie Marie discussed different types of matcha, with Michelle recommending trying blue matcha (made with butterfly pea) in the Brevel frother with a little soy milk. Angela suggested adding a squeeze of lemon to the blue matcha to turn it purple, and Michelle shared that they sometimes use a drop of mint essential oil and cocoa powder in their coffee for a mint chocolate latte.
• Reiterating the Pasta Loosening Technique Julie Marie re-emphasized the importance of loosening up the starchy pressure-cooked pasta with water after it has sat. She also praised the air-fried mushrooms recipe as a great addition to meals, similar to their brother’s favorite plant-based Taco Bell meat recipe.

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Class Description:

Lesson #372 |

Class URL: https://protectivediet.com/courses/protective-diet-education/lessons/protective-fast-food-dirty-martini-pasta/