Sunday Live Coaching Hour September 28, 2025

Summary

Jerry & Julie Christensen’s Presentation showcased their Azure Standard order, discussed culinary tips and recipes with Michelle, and shared personal anecdotes including gardening habits, and experiences with drones. The presentation also detailed their bread-making process, the benefits of fresh-milled flour for pasta, and homemade cleaning and personal care products, while Michelle provided updates, and Vicki and Marie engaged in various discussions, including bread-making and “Jerry’s Fruit Market” t-shirts. Participants discussed various topics, including Julie’s presentation showcasing their Azure Standard order and explaining cooking tips and discussions about various recipes and cooking methods.

Details

• Azure Standard Order and Product Showcase The presentation showcased their recent Azure Standard order, detailing items like 50 lbs of potatoes, green bell peppers, red onions, garlic, psyllium husk powder, and organic paprika powder. Julie Marie shared cooking tips, such as taking onions out of plastic bags immediately to prevent mold and steaming purple sweet potatoes in an Instant Pot due to their dryness. She expressed excitement about the quality of the produce and shared personal anecdotes about recipes and family preferences for certain items.
• Culinary Discussions and Recipes Julie, Jerry and Michelle discussed various recipes and cooking methods, including the use of Ninja air fry ovens or Brevel ovens for dishes like fajitas. Julie introduced the “broiled trinity recipe” for browning ingredients and shared enthusiasm for Thanksgiving recipes they plan to review in November. They also discussed specific dishes like tomato ricotta pasta, green bean casserole, and chocolate pudding with sweet potato.
• Azure Standard Community and Personal Connection The presentation spoke about the Protective Diet Azure Standard drop as a community event, noting the large orders and the opportunity to connect with new people and local bakers. Marie shared a moment about t-shirts from “Jerry’s Fruit Market” in Chicago, which held sentimental value for Julie due to her family history with the market. The discussion highlighted the sense of camaraderie and shared interests among attendees, emphasizing the positive impact of the Azure Standard drops.
• Gardening and Drone Encounters Jerry and Julie lightheartedly confessed to gardening “naked” to maximize vitamin D exposure, but quickly clarified they were joking, then shared their discomfort with drones flying over their garden. They described the drones as “creeper peepers” and expressed concern about the privacy implications. Marie offered a humorous perspective, suggesting the drones might be trying to learn gardening secrets, while Jerry maintained a more realistic view, though still finding the situation unsettling.
• Celery Juice Experiment Julie and Jerry shared their intention to try celery juice after their cabinet guy, Guy, recommended it, despite their usual preference for eating whole vegetables due to fiber content. Marie mentioned previously juicing cucumbers with celery and apples, and Julie advised against apple juice due to its sugar content. Jerry and Julie are curious about potential health benefits, such as lowering blood pressure, but plans to monitor its effects.
• Champion Juicer and Soft Serve Jerry and Julie detailed their use of a Champion juicer with a blank blade to make soft-serve ice cream from frozen bananas and cherries, especially when entertaining guests unfamiliar with plant-based diets. They recounted how their cousin, Jeffrey, was so impressed by the demonstration that he purchased his own Champion juicer to take to parties. Julie highlighted the ease and quality of this method for making plant-based desserts.
• Bread Making and Krispies Julie discussed her bread maker recipe, noting its speed compared to a grain mill and encouraging the use of whole wheat berries. Vicki shared that she has been consistently making the bread maker bread and enjoy it more with each batch. Julie and Jerry expressed excitement for Vicki to try making the bread into a “boule,” promising a rewarding baking experience. Additionally, Julie explained how the bread maker bread is used to create “vanilla crispies,” which are a favorite snack and topping.
• Homemade Pasta and Flour Milling The presentation discussed the importance of using Durham wheat for homemade pasta, noting that buying semolina flour is expensive and less nutritious than freshly milled wheat. They emphasized that commercial whole wheat pasta often lacks the full nutritional benefits due to the sifting out of the germ, which contains essential nutrients like spermidine. The presentation highlighted the benefits of milling wheat berries at home using a blender or grain mill, explaining that it is more cost-effective and ensures the retention of the whole grain’s nutritional value.
• Bread Making Without Yogurt Julie explained her recent focus on perfecting a bread recipe that eliminates yogurt, citing reasons such as simplifying the process to reduce effort and cost, and preparing for potential soy milk shortages. The presentation clarified that while they still use yogurt in other ways, their current emphasis is on developing and refining the yogurt-free bread method.
• Household Cleaning and Personal Care Products Julie shared her cleaning practices, mentioning that she use diluted Dr. Bronner’s soap for hardwood floors. They also discussed using vinegar and water for porcelain floors. Julie appreciated community feedback and shared a personal anecdote about growing up in Chicago.