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

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Class 47 of 318
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.

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


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    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/lessons/class-270-protective-diet-pro-tips