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Julie Van den Kerchove about her first book: “My way of eating is a lifestyle”

Blogger and cook, Julie Van den Kerchove yesterday, her book Julie of Course, packed with raw food-recipes, has been launched. Raw food is more than just delicious food, it is a lifestyle that, according to Julie quite a few health benefits delivers. How that understand, she puts you love yourself.

© Heikki Verdurme

First and foremost, congrats on your first book! From there the idea that to bring?

I gave through my blog even though workshops and people that joined, asked me afterwards often or I also a book. When I had a few e-books, but it is quite a different feeling to something physical in your hands. And a book in the kitchen is also pack easier than a computer on your kitchen island. A thick years ago I decided so to work.

Now, what are actually the benefits of raw food?

For me personally, the main benefit of raw food that you energy. You’ll have less energy to your food to digest, because everything is deep-fried, all gluten and refined sugars fall away. Your body gets far more nutrients from what you eat: all the vitamins and minerals are retained because they are not boils.

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“My way of eating is a lifestyle. And a where you tons of energy.”

Another advantage is a stable weight. By raw food, you will automatically be at a healthy weight long and you don’t have more trying so hard to keep up with counting calories. Certainly if you have a lot of raw vegetables and fruit add, you have faster a satisfied feeling without the calories. In addition to reinforce this way of eating, your resistance. Especially in the winter, it makes a big difference. I have for years, no flu or heavy colds had – wood stick, of course – and I think that for a large part is due to my power supply.

Julie, of Course, a kind of summary of your blog or do you have all new recipes?

The book contains mostly new recipes, although loyal blog readers, here and there something will recognize. At Julie’s Lifestyle, you can find more pure raw recipes, while I am in the book, yet also some warm vegan recipes have been added. That combination I have made for two reasons: on the one hand, because I myself as you eat and on the other hand, because we are in a colder climate life, and that I, especially in the winter, be nice to occasionally have something hot to eat. Julie, of Course, contains recipes for every season.

© Heikki Verdurme

I set the now strictly for, but actually, my blog is also no longer 100 % raw. Like everyone, I think that starts with raw food, week I at the start but not much because I was so my body could detox and energy could gain. Many years later, I am more moderate and I eat the occasional hot dishes, especially in the winter. Because I was in the book a realistic picture wanted to brag about how I eat, I have that combination and the fact that there solid.

How do you choose than whether you do raw or cooked to eat?

In certain cases I doubt not: leafy vegetables I eat, for example, always raw, so there is no valuable nutrients are lost. Knolgroenten as sweet potato, pumpkin and parsnip eat I prefer warm. They are not only tastier but also more digestible. Vegetables like carrot or tomato I incorporate in cold and in warm dishes. You take in the nutrients better if they are heated equally, by briefly steaming. I do actually constantly the choice between what is good and where I make the most of the nutrients get.

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“You will me never hear say that you are 100 % raw you will have to eat. Rather, it is to find your own balance and how you eat yourself wants to fill in.”

So I can have something hot to eat, but that is not to say that I at that time only but warm to eat. I swear by a combination, for example, a hot dish with a green salad.

Do you think that the last time more and more people become interested in raw food?

That is the last year indeed grown enormously. I see the growing interest also on my blog. More and more people are aware of nutrition and more and more persons take the lead. In addition, there is more and more available in the store. Superfoods you can find today, for example, is fairly easy.

Ovengemaakte fries © Heikki Verdurme

There are lately a lot of voedseltrends from the sky. Is raw food something lasting?

I hope I do, of course. My way of cooking, my lifestyle actually, is a combination of different things. You will me never hear say that you are 100 % raw you will have to eat. Rather, it is to find your own balance and how you eat yourself wants to fill. Because a lot of people suffer from gezondheidskwaaltjes where the cause is difficult to be out of date, I think that’s a way of eating where your energy such as raw food, the only interest will grow. Important condition is, however, that the way of eating in an accessible manner is to be presented and that there is not strictly deal with it, so that you feel free to combine, for example, with typical Flemish cost.

How can you have the pretty high threshold to hit to start with raw food?

The easiest way to switch over to, perhaps, very quiet and step-by-step approach. Try in the future, for example in the morning a green smoothie to take for an ideal start of the day. Anyone with a blender can make it: add fruit, leafy vegetables, some water or vegetable milk together and ready. You don’t even need your whole breakfast adjust, because after that smoothie, you can feel free to eat something, but you will see the difference in energy for all brands.

What I always give as a tip, is to at lunch and supper all brought a salad to eat. That don’t need to be special – know: the more leafy vegetables, the better, but that will already enable you power all else is consumed because more enzymes are added to your meal. Thanks to these two simple adjustments, you have more energy, and yet, they require no major adjustments in your way of cooking.

Julie, of Course, is available from today at Uitgeverij Lannoo for 24,99 euro. First, see if it something for you? Try to feel this light pasta or French fries in the oven!

Spaghetti with tomato sauce and walnootballetjes

© Heikki Verdurme

You need this:

Walnootballetjes

  • 1 cup walnuts, 8 à 12h soaked
  • 1/2 cup oats
  • 4 tbsp ground flax
  • 2 cups mushrooms, coarsely chopped
  • 1 cup cooked lentils
  • 4 tbsp sun-dried tomatoes
  • 1/2 garlic clove, pressed
  • 1 1/2 el edelgistvlokken
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • 1 tsp oregano
  • 1 tsp basil
  • 3/4 tsp salt
  • 1/4 tsp smoked paprika
  • cayenne pepper, to taste

Tomato sauce

  • 2 cups of tomato, coarsely chopped
  • 1 cup red bell pepper, coarsely chopped
  • 1/2 cup sun-dried tomatoes
  • 4 el amandelmeel
  • 4 tbsp of cashew nuts
  • 1 shallot, coarsely chopped
  • 1 tbsp shiro miso
  • 1/2 tbsp lemon juice
  • 1/2 el edelgistvlokken
  • 1/2 spoon paprika powder
  • 1 tsp extra virgin olive oil
  • 1 tsp oregano
  • 1 tsp basil
  • cayenne pepper, to taste

Spaghetti

  • 6 medium zucchini, peeled
  • 2 carrots, peeled

How to do it:

Walnootballetjes

Verwam the oven to 175 °C.

Put the walnuts, oats, and ground flaxseed in a food processor and mix well. Add the mushrooms, lentils, sun-dried tomato and garlic and mix again. Add finally the remaining ingredients and mix to a thick dough.

Cover a large baking sheet with parchment paper. Use a small ijslepel or ordinary spoon to make balls from the dough, to create and place them on the baking sheet.

Bake the walnootballetjes 20 minutes in the oven until they are crispy on the outside but still slightly soft on the inside.

Tomato sauce

Put all the ingredients in a blender and blend to a creamy sauce.

Spaghetti

use a spiraalsnijder to spaghetti from the courgettes and carrots.

Mix them just before serving with the tomato sauce and the walnootballetjes. Work if necessary with fresh basil.

(EK)

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