How To Cook Culinary Blogger Willy: Being Able To Cook Deliciously Is A Gift, It Is Not Learned - Recipe

Today we present Velina - the culinary blogger behind Vili's time. If you are striving to eat healthily and are looking for different alternatives to please your family with healthy foods, then you have probably entered Willy's blog at least once. Full of varied and delicious low-carb recipes, it is one of the most popular blogs for this type of diet. See what we learned from the founder of Vili's time.

1. Tell us more about yourself, who is behind Vili's time, what do you do?

Behind Vili's time are me, Velina, and my faithful friend Lubomir. He has been with me from the beginning. I will never forget how enthusiastically I explained to him 3 years ago how I dream of my own site to publish interesting salads (then I loved to experiment on this topic), and he took it seriously and gave me the domain for my next birthday and that's how it started. everything… He is my marketing master.

2. When did your passion for cooking appear?

Ooo, this passion for cooking dates back to my birth and I know it's a gift from my beloved grandmother Nanka (and now my eyes are filling up and I can't believe I won't see her again and hug her…) Everyone loved the dishes she was even regularly invited to cook at weddings and gatherings with many people. For me, being able to cook deliciously is a gift, it is not learned. And if a person has the courage to do what is close to his heart - he is really lucky :)

3. Your blog is focused on low carb diets. What was the reason for choosing it for your blog?

Yes, that's right, a very large percentage of the recipes in the blog are oriented towards low-carbohydrate nutrition and all this became quite natural, because this is really the food on our table.

4. Low carb eating is a big hit right now. According to your observations, are there many people who eat this way?

Yes, I definitely notice a great interest in this way of eating, but I also see that most often it is aimed only at losing weight, and the idea of ​​improving the health of the body and mind - fades. It is good to make informed and informed choices, this also applies to food, and for me it is a pleasure and a medicine. BM-HB (high fat - low carb) can be a very flexible regime in which to judge for ourselves, after gaining some experience, of course, what percentage of carbohydrates, proteins and fats are optimal for us. So, in addition to looking good, to be in harmony with ourselves, and hence with everyone else. And in addition, I want to share that lately there is too much staggering in different extremes and somehow food has begun to be seen as something very modern. And this is actually the most natural gift, for which we should rather thank daily. Some of us are currently languishing in affluence, and at the same time many people are starving and no one has promised us that this will not happen to us one day!

5. You have recently published your first recipe book. What can people find in "Low Carb Soul Recipes"?

Ah, this with the book is an event that I still can't believe is a fact, I'm very happy. The idea arose somehow naturally, people wanted it themselves, very often they started writing to me and asking me when they would be able to enjoy the recipes, but collected in a book. And the two of us with the regular sparks in our eyes, that's all we were waiting for. All our plans happened much harder and later than we expected, but in the end everything fell into place.

We eat VM-HB at home, and at the moment there is definitely a lot of interest in this regime, so I decided to choose culinary ideas from my site from the category of low-carbohydrate. For my first book, I focused on 59 recipes, which I divided into snacks, appetizers, main courses and desserts, and we are already printing a second edition. I did not hesitate about the name at all, good food always reaches the soul :)

6. What is the secret to a perfectly cooked dish? Good theoretical knowledge or talent?

I guess the theory is a great foundation, yet almost all professional chefs have gone through the education system before. But if you have the talent inside you and the courage to develop it, I don't think anything can stop you! I call it a gift, which to some extent predetermines our path :)