| |  | |  |  | Protective Diet canning incorporates the whole fruit and nothing but the fruit. On a Protective Diet we maintain a sensitive sugar-free palate. I have modernized canning apple sauce with a food processor and a high-speed blender to increase our protective fiber consumption. Incorporating high-fiber peels is the health bonus of making Whole Apple Sauce rather than making or buying traditional organic, sugar-free, additive-free apple sauce. My apple sauce is darker due to the inclusion of red peels. The rich color reminds me of how high-fiber, whole-grain bread is deeper in color than white bread. Hence the name—Whole Apple Sauce. Sourcing free apples or planting fruit trees makes canning cost-cutting vs. buying fresh apples, jars, and lids. Jerry and I have planted apple trees, but until they mature and offer us fruit we buy commercial, organic, sugar-free, additive-free apple sauce. We are blessed to receive a few fresh bushels of fruit as a ‘thank you’ when we assist older friends by climbing and picking their fruit trees for them. They are grateful not to have their fruit go to waste and we love the activity in nature. We also enjoy helping our neighbors clean up their landscapes by gathering the fallen fruit from their trees which we use to enrich our garden compost. When we notice fallen fruit, we reach out to make new friends enjoying their golden years. We climb and pick for them so they can enjoy their fruit safely with both feet on the ground. We part with hugs, buckets of fruit, and new friends who teach us about their lives in the valley. I return with gifts of Sugar-Free Sheet Pan Apple Cake, Protective Diet Plant-Based Yogurt, jars of Sugar-Free Whole Apple Sauce, or produce from my garden. Our new friends are toasting their oats, layering plant-based yogi bowls, and running out to the street to greet us as we wave and walk by with the dogs. Our life elevated when walks around the block filled with fellowship and connection to our community and nature.
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| | |  | Protective Diet Education Results: | Reverse & Prevent Disease Eliminate medication dependency Lose 10 pounds per month Achieve and maintain a low BMI Populate a Protective Microbiome Eliminate gut dysbiosis Eliminate food allergies and sensitives Cut food costs in half (average savings: $230 weekly per person) Eliminate medical expenses and co-pays Improve food quality and cooking skills Protective pantry systems to eliminate mealtime stress Increased HGH production (fountain of youth) Increased bone density and muscle retention Improved blood flow, cognition, and energy Eliminate fear of cancer and hereditary disease Protection from viral threats Become a holistic health advocate and a natural food chef Tighter skin due to increased autophagy (cellular recycling) Healthy glow
| Protective Diet Education Programming: | Gut Microbiome Population Project 30-Day Detox & Taste Bud Reprogram Cancer proliferation prevention Holistic health support Nutritional intervention Protective phytochemical education Pantry stocking Over 738 original recipes Over 333 on-demand lessons
Lesson topics include: Innovative cooking lessons Motivational lessons Daily application lessons Nutritional intervention lessons Fasting support and guidance lessons Fermentation workshops Travel management lessons Chemical-free lifestyle DIY recipes Functional fitness challenges Hydroponics and sustainable homesteading lessons 2 interactive weekly virtual support regroups Global community support group to keep you accountable 2.5+ hours per week personalized support from Julie Marie & Jerry Guide To Optimal Health
Enroll in Protective Diet Education for fast, sustainable weight loss. The average weight loss is ten pounds a month. Results are typical! https://protectivediet.com/enroll | Premium Recipes Protective Diet Education Members Are Eating This Month |  | This low-fat, plant-based cottage cheese remake will satisfy small or large cheese curd preferences and fool our taste buds with a creamy, full-fat texture. Unlike the original disease promoting dairy version, this plant-based version is made from protective angiogenesis inhibiting organic beans and nothing else. This recipe can’t be beat and is delicious served both as salty and savory or fruity and sweet. In the 1950’s, watching your waistline became fashionable and restaurants, including ice cream parlors, donut shops, and diners featured the “diet plate” showcasing a scoop of cottage cheese with a burger patty, a slice of tomato, and a peach half. In the 80’s, sizable main dish salads eliminated the institutional “diet plate.” World Obesity Day was named in 2022 to raise awareness that obesity is a disease that impacts most body systems and is a risk factor for suffering and premature death due to inflammation. With the global rise of obesity and the struggle to shed excess body fat, caused by stressful pandemic news-noshing and isolation inactivity, the diet trend of cottage cheese now made a comeback. The “diet plate” of the 50’s was regarded as effective because everyone was much slimmer back then—few know it wasn’t the animal protein or cottage cheese that kept them slim. Being slim in the 1950’s through the 90’s was not health-focused, it was toxic. Slim women relied on caffeine and nicotine instead of protective nourishment. Coffee breaks kept everyone wired and cigarettes offered a euphoric feeling that kept us puffing instead of snacking. The 90’s introduced us to sugary cakes camouflaged as breakfast muffins and coffee became whipped cream topped, vanilla syrup pumped, high calorie sippy cups for adults. We lost food satisfaction when we stopped chewing and began drinking blended 32-ounce fruit milkshakes called smoothies. Chips and candy vending machines surrounded us at school, work, and play. Diet campaigns bombarded us with the idea that the key to dietary success was to stay full and not allow ourselves to get too hungry. Tubs of creamy frozen high-fat sugary swirled yogurt became the slim-down craze of fiberless caloric consumption. Today mobile apps support and maintain obesity, immobilizing people who outsource every meal, by delivering highly processed, high-fat, low-fiber, chemically enhanced meals and groceries directly to one’s car or home. Cottage cheese has recently made a trending comeback and is being marketed in recipe videos by nutritionists as a high protein weight loss solution. In the early 80’s, the emperor of China, before dying from cancer, made possible the most comprehensive nutritional study which confirmed that the introduction of casein (dairy protein) caused cancer in his country. When added to the diet it grows cancer and turns growth off when removed. The China Study discoveries were confirmed by T. Colin Campbell in laboratories. Cancer was accelerated with casein and turned off with a dairy and animal protein-free, whole foods, plant-based diet. In studies of angiogenesis inhibiting ingredients, and my successful brain cancer experience, we know how to cut off the blood supply to tumors by eating and living protectively. Still, almost all hospitals, most universities, and the dairy and fitness industries ignore this and continue to promote toxic cancer-fertilizing foods as a weight loss solution. This recipe is one of over seven hundred protective solutions to the risky consumption of cancer-accelerating animal protein. See serving suggestions for our favorite ways to enjoy Plant-Based Cottage Cheeze, and please share yours in the comments below the recipe. | |
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|  | Incorporating raw polyphenol protection is easy and exciting on a starch-based, fruit and veg-forward Protective Diet when we naturally sweeten up the savory with seasonal fruit. This week’s recipe for Seasonal Fruit Salsa makes it even more effortless to enjoy year-round colorful, raw, fresh, microbiome-populating produce, even when traveling. Jerry and I delight in this pico-style fruit salsa during the apricot, peach, and plum harvest, then transition into pears and apples in autumn. In the dead of winter, we celebrate the sweetness of pineapple and kiwi season while looking forward to mangos and strawberries in the spring. Then summer returns with its carotenoid-rich apricots to start stone fruit season again. Winter, spring, summer, or fall our skin’s golden glow intensifies with an abundant consumption of color-rich and disease-protective polyphenols. Whether at home or traveling, this recipe will assist you in making grain bowls that are protective and full of flavor. When away from home, I seek out gourmet grocery cases with prepared pico made with sweet peaches and mangos diced with warming jalapenos, spicy serrano, or hot habaneros flecked with aromatic onion, garlic, and cilantro. The protection and flavor in these tiny tubs of diced convenience can’t be beat! Fresh fruit boosted with alliums and capsaicin will fuel travelers when paired with satisfying starch energy. Pick up a tub of fruit salsa, hot rice, baked potatoes, fresh corn tortillas, or a roll of rice cakes for a healthy on-the-go meal. When at home, cut food costs by preparing quarts of seasonal fruit salsa for quick to assemble 50/50 Pro Bowls. Jerry and I press anthocyanin-rich blue corn tortillas into salty baked chips as a fun activity in our workplace for wellness. The increase of protective color on our plate increases warm skin tones and offers internal sunscreen protection. In the summer of 2023, our young fruit trees turned two and offered us yellow and orange carotenoid-rich fruit. Our friends mentioned the bright golden tone of our skin. Our dramatic color change confirmed the golden glow skin study results of people who ate a diet rich in polyphenols and developed an attractive warm glow. I have included more protective benefits with the study link in the notes below the recipe. | |
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|  | This recipe utilizes the vinegar preserved fruit from the Sugar-Free Shrub mocktail. I included an option to make it without the prerequisite shrub recipe if you want to jump ahead and toss your greens with it tonight. This dressing recipe aims to increase your variety of raw fruit and veggie consumption on a Protective Diet. With The Microbiome Population Project and PD recipes we are building a supportive biome community that offers a steady flow of neurotransmitter rewards to keep us joyfully on track. Seasonally dressed salads pop with colorful polyphenol protection. Our protective microbes thrive when served a variety of colorful plant fibers. When we support them they encourage us with rewarding euphoric feelings. Our goal is to collect, populate, build, and protect a resident biome of healthy plant-based cheerleaders and coaches directing our food and lifestyle choices. We can either host trillions of health coaches or trillions of junk food junkies influencing our every move. Follow my lead, and I will help you clean house and build a population that protects and rewards you. Detox, collect, populate, protect, and heal with The microbiome Population Project and Protective Diet recipes. | |
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|  | Incorporating protective beans into your meals doesn’t mean beans take center plate. When beginning a Protective Diet build a fiber-loving protective microbiome population by incorporating beans in small amounts in order to build a community of microbes who happily manage bean fibers without producing digestive distress. This recipe includes cost-cutting organic dried beans with your Instant Pot. Add texture and protective plant fiber to salads and grain bowls with a garnish of air fried crispy white beans. These herb seasoned, high fiber croutons stay fresh in the fridge for four days or for several months in the freezer. This recipe is an oil-free remake of Italian-seasoned fried white beans that is traditionally served as antipasto. On a Protective Diet they add savory crunch to a charcuterie board. White beans are well known for their creaminess and with this recipe they maintain their delicate center while adding a pleasing crunch. | |
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|  | This colonial era fruit-vinegar beverage, loaded with sugar and sometimes spiked with spirits, has made a trendy comeback with the recent popularity of apple cider vinegar consumption to improve metabolic function. I’ve created this sugar-free, anti-inflammatory, microbiome protective mocktail version to assist in the elimination of age accelerating, microbiome inhibiting sugar and alcohol. Slip this biome booster into your cocktail hour to maintain a celebratory wind-down routine. I created it to have the viscosity of a craft cocktail for full bodied slow sipping satisfaction. It has a kick that will lift your spirits by promoting healthy gut-brain communication rather than inhibiting neuro-pathways like alcohol does. Alcohol and wine inhibit the gut-to-liver detox pathway causing gut dysbiosis which allows gut bacteria and undigested food to enter the bloodstream creating an inflammatory response. Alcohol affects the small intestine and colonic microbial composition. An imbalance in the microbiome with intestinal permeability allows bacteria to enter the bloodstream and circulate through the body. Alcohol and spreading bacteria, due to epithelial breakdown, also called leaky gut, promotes inflammation and alters the liver’s immune responses. Alcohol breaks down the gut wall and inhibits the liver’s ability to maintain healthy homeostasis. The inclusion of any amount of alcohol increases cancer cell proliferation. Cancer affects one in two people. This recipe was written as a fun and motivational wellness tool featured in Class #331, along with highlighting the #1 cancer protective and autophagy promoting ingredients on a Protective Diet. In this lesson I share how I manage social pressures, have fun at wine-focused parties, and the twenty-pound slim down bonus I experienced while developing healthy new booze-free wind-down rituals. Even if alcohol isn’t a challenge, tune in for fruit harvest storage and preservation techniques. | |
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Enjoy personal testimonials from people who used PD-Ed for guidance and support to produce life changing results and reverse disease
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