After the discontinuation of additive-free organic cornflakes, I was put to the challenge of creating an easy-prep recipe for sugar-free crunchy flakes to top our plant-based casseroles and fill our breakfast bowls. I perfected a methodical recipe that tastes even better than boxed flakes. Enjoy a few meditational minutes spreading them and the comforting aromatherapy treatment while they bake. The most satisfying part is breaking them into flakes and the sound of dropping them into a storage jar or pouring them into your breakfast bowl.
I have been fermenting slightly under-ripe bananas, boosting their bioavailability and protection at a microscopic level to promote my immune system through my gut microbiome. Flavorful fermented bananas are cellular protective anti-aging mood enhancers. In three days, probiotics populate the bananas, digesting their natural sugars and producing bubbles of gas, filling each banana with carbonation. They ripen in texture, and the flavor becomes reminiscent of Ambrosia salad. Give your Yogi Bowls a boost or enjoy them straight from the jar. Adding a variety of produce to our daily diet will improve our immune system with a diverse microbiota. With fermented bananas in my refrigerator, I can add one protective piece to my meal rather than filling up on the entire banana, leaving little room to enjoy fruit diversity in my meal.
My Dutch oven is great for making plant-based roast-less pot roast, but with this no-knead fuss-free bread recipe, this old-fashioned pot becomes a steam oven, producing a perfect bakery round. After switching to whole grain flour, I missed crusty French loaves, until now! It is as simple as stirring dough together before bed at night. The mixture does its thing while I dream of soup, salad, and perfectly baked bread. First thing in the morning, I run to the kitchen to bake it and warm up the house while I shower to the most comforting aromatherapy treatment in the world. With every loaf I make, I am shocked by its simplicity and perfect texture. Feeling so proud, I’ve wrapped my artisanal Brine Bread in parchment with a ribbon to share with friends who know a starch-based Protective Diet is slimming and deliciously sustainable. This loaf can be made plain or decorated with fermented mix-ins or diced olives. I have taught you to powerhouse your microbiome with exciting fermented food recipes, and you likely have a refrigerator packed with probiotic populated brine awaiting creative health-promoting ways to enjoy them. If not, you can use water and start fermenting something protective for next week's Brine Bread.
Escabeche is a dish of Mexican style pickles served with tacos or with a hot meal to brighten it up. Traditionally, carrots, jalapenos, and onions are fermented with garlic and seasoned with oregano. Unfortunately, pickling and canned shortcuts with vinegar gave this condiment a sour and less than desirable flavor. With this easy fermentation recipe, we can enjoy the original Mexican garnish, complete with protective probiotics. With escabeche in my refrigerator door, my meal planning shifted from “what should I make for dinner?” to “what can I put these spicy pickles on?” Fermentation mellows pungent raw onions and adds an exciting umami flavor, making basic beans and rice taste amazing. Flavorful fermented onions and peppers are known as cancer and disease protective anti-aging mood enhancers. On a Protective Diet, we have eliminated inflammatory disease fertilizing foods, and now we are fermenting vegetables to boosting their bioavailability and protection at a microscopic level to promote the immune system through our gut microbiome.
Celebrate game day or any day of the week with oil-free dippable taquitos. They’re traditionally filled with meat, tightly rolled, fried, and served with high-fat guacamole and sour cream. Our guilt-free remake is complete with protective toppings and dip options to improve our blood flow and maintain slim waistlines. This quick-prep whole-grain gluten-free recipe transforms leftovers into party food everyone will enjoy. Practicing a Protective Diet is never a sacrifice, with recipes and cooking techniques to keep fun, satisfying meals on your table while offering protection to humans, animals and our planet.
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Julie Marie Christensen is the Creator and Recipe Developer of the Protective Diet, Director and Educator at Protective Diet-Ed, Television Chef on Health Local, Cooking Instructor for Humana, Public Speaker, Creator of The Protective Diet 30 Day Whole Food Detox &Taste Bud Reprogramming and host of The Protective Mind & Body Retreat. Her creation of the Protective Diet has guided thousands of students to reverse disease and reach their ideal body weight. Julie specializes in eliminating obesity and food addictions with her innovative, original, oil-, sugar-, nut- and additive-free plant based recipes along with PD-Ed. PD-Ed is a live, interactive, weekly, webcast to make adopting this diet and lifestyle affordable, rewarding and sustainable ProtectiveDiet.com/PD-Ed