Summary
Angela, Vicky, and Julie Marie discussed various recipes, including “Philly Cabbage Steak,” tofu sandwiches, and “mock tuna salad.” Jerry Christensen & Julie Marie shared details about their kitchen remodel and the benefits of an induction cooktop, which to led a presentation of Community Class Review #296 | Incorporating Dried Herbs for Favor and Protection. The lesson was overcoming binge eating and incorporating dried herbs and spices to expand the microbiome, highlighting their protective and anti-aging benefits. The discussion also covered practical herb drying, sourcing, cooking with herbs, and addressing emotional eating, with Julie Marie and Angela sharing insights on managing overeating.
Details
- Welcome and Weather Updates Angela shared that she had just returned from Texas and was happy to be home, noting the pleasant 65-degree weather in Colorado and her continued tomato harvest in mid-October. Vicky mentioned a recent grocery trip and the 25-minute drive to town from her home.
- Discussions on Food and Recipes The group discussed various meals, including Kathy’s preparation of “Philly cabbage steak,” which Vicky reheated successfully. Julie Marie described the ideal texture of melt-and-bake cheese in recipes, comparing it to mozzarella or provolone. Angela shared her recipe for tofu sandwiches, specifying the use of tamari, cornstarch, and chili crunch.
- Mock Tuna Salad and Baking Innovations Julie Marie explained her “family style mock tuna salad,” made with pressure-cooked chickpeas, and her process for creating crispy flour tortillas. Julie Marie also discussed making “coffee house muffins” with banana peels, highlighting the added fiber and a humorous nickname for their effects.
- Kitchen Remodel and Appliance Insights Julie Marie and Jerry Christensen shared details about a recent kitchen remodel, emphasizing the long planning process and cost-saving measures, such as buying appliances from closeout sales. They also mentioned the benefits of an induction cooktop, noting its speed.
- Herbs and Spices for Microbiome Expansion The primary topic of the class was incorporating dried herbs and spices to expand the microbiome, promoting a variety in one’s diet for health benefits. The presentation explained that this variety helps the “good guys” in the microbiome.
- Protective and Anti-Aging Benefits of Herbs The presentation discussed how pharmaceutical companies are studying herbs and spices for their protective qualities, particularly in blocking the damaging effects of radiation and chemotherapy. Julie Marie clarified that “anti-aging” in the context of food means stopping cells from breaking down prematurely and promoting cellular recycling.
- Practical Herb Drying and Sourcing The presentation demonstrated drying herbs using a rack and mentioned that a food dehydrator might be necessary in humid climates. Julie Marie also advised buying dried herbs in bulk from organic sources to save money compared to small conventional jars, highlighting the quality difference in air-dried garden herbs versus store-bought ones.
- Cooking with Herbs and Spices The presentation advised crushing dried herbs like rosemary, thyme, and oregano to release their oils and enhance flavor, especially when not blending them into a sauce. Julie Marie also demonstrated how to crumble Mexican oregano for dishes like salad dressing.
- Addressing Emotional Eating The presentation candidly discussed using food for comfort and coping with overwhelming emotions, emphasizing the importance of addressing feelings rather than numbing them with food. Julie Marie asserted that overeating, even on a Protective Diet, does not resolve underlying emotional issues and can lead to discomfort.
- Spice Storage and Sourcing The presentation discussed drying and storing spices, mentioning that bay leaves can be hung to dry and a fine mesh rack prevents dust. Julie Marie emphasized buying spices in bulk from sources like Azure Standard, Frontier, and international markets for significant cost savings, noting that certain spices like Indian chili powder are much more potent than grocery store varieties. She also shared her practice of buying onion powder and chopped dried onion in 5 lb bags for better pricing compared to smaller containers.
- Homemade Seasonings and Herb Usage The presentation highlighted the benefits of making homemade seasonings, such as poultry seasoning, noting its organic ingredients like sage, thyme, onion powder, black pepper, marjoram, celery seed, and organic cayenne. Julie Marie mentioned that fresh herbs like sagebrush, found on mountain sides, can provide a pleasant aroma around the house. Julie Marie also advised against substituting fresh parsley or cilantro with dried versions in recipes due to flavor differences, but noted that coriander seed (from cilantro) can be dried.
- Using Broccoli Leaves and Other Garden Produce The presentation shared Julie’s enjoyment of using broccoli leaves, noting they are as protective and nutritious as broccoli crowns. She encouraged using broccoli leaves, which can be found in grocery stores, as a versatile green that can be mixed with other greens like red kale. Additionally, she demonstrated how to incorporate these leaves into a Mix and Mac dish, suggesting adding more soy milk if baking it as a casserole to prevent drying out.
- Homemade Breadcrumbs and Meal Preparation The presentation detailed Julie Marie’s method for making whole-grain, seasoned breadcrumbs using a high-speed blender for better results than a food processor. She also demonstrated how to prepare Mix and Mac for family-style serving in a casserole pan, suggesting a broiler for crispier breadcrumbs. She further mentioned incorporating various protective elements like sauerkraut and probiotic pepper sauce with their meals to enhance flavor and promote gut health.
- Garden Harvest and Seasonal Eating The presentation showcased their garden produce, including mini peppers used to make peppercini-like ferments by adding cayenne. They also displayed a variety of melons, highlighting their favorite cassava melon and the importance of waiting three days for melons to “sugar up” after picking. Julie Marie emphasized eating seasonally and demonstrated how they store peppers for future use in sauces, either by freezing them directly or drying them.
- Unique Garden Produce and Culinary Experiments The presentation discussed growing unique produce like orca beans, which are half black and half white and can be dried and cooked like other beans. Julie Marie also showed her kohlrabi, explaining how both the root and tender leaves can be used in dishes, and the harvest of their first green cabbage for making ruby raw kraut. Julie Marie shared her experiments with baking breaded eggplant at higher temperatures after salt-soaking to achieve a crispier crust for eggplant parma-non.
- Potluck Contributions and Overeating Discussion The presentation shared Jerry Christensen and Julie Marie’s plans to bring homemade probiotic pepper sauce to a community harvest potluck and another potluck at a neighborhood grape harvest party, emphasizing that Protective Diet dishes are well-received and look appealing. Julie Marie also addressed the common challenge of binge eating, relating it to stress and procrastination, and highlighting how a Protective Diet with specific eating windows helps her manage overeating. Angela corroborated this, stating that her overeating issues often arise when she goes off plan.
- Food and Emotional Well-being The presentation discussed how food is often used for soothing, coping, and escaping, noting that this is a common struggle that is not always openly discussed. Julie Marie shared her personal experience of gaining weight on a high-fat, high-sugar vegan diet due to ingredients like avocados, nuts, tahini, and oil, emphasizing that certain foods can activate microbes that prefer high-fat options. She encouraged finding internal happiness and focusing on health as essential for living one’s purpose.
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