Jacqueline van Lieshout - Detox coach & Frau Antje
Jacqueline was once our “Frau Antje.” She set up a network of Detox coaches and is the author of a collection of health books.
"From toxic dump to temple"
It really is a good thing I wasn't born in France. I love all those au gratins, raclettes, and blue cheeses. As Frau Antje – the Netherlands' most famous cheese girl – I used to say "Da schmeckt man die Kaaskunst!" or “You can taste the amazing cheese craftsmanship!” to our neighbors to the east all the time. As a cheese lover, I have become more and more interested in nutrition and intestinal functioning over the years. Do we even know what we're eating? Why do we feel so drained? Intuitively, I got rid of all those little bags, packages, and boxes. This resulted in my book "From Toxic Dump to Temple in 28 Days" and a real network of Detox Coaches.
"I am defenseless against wine and melted goat cheese"
Multinationals cling tightly to their myths out of fear of losing their profits. Does cow's milk really do a body good? In my opinion, it's more like "does a body bad." It causes osteoporosis. It's been scientifically proven. Incidentally, cheese made from cow's milk is an honest product and is more easily digestible thanks to its preparation. However, these days, I choose goat and sheep's cheese. They’re delicious in salads and full of vitamins and minerals. Manchego, Roquefort, Pecorino—they make your body happy! And don't think I go around 'detoxing' all the time. It's more like consciously cleansing your system and giving it a rest for a few days every now and then. It gives you renewed energy. And what's better than me handing you the tools to do it?
Jacqueline van Lieshout, entrepreneur | www.detoxcoach.nl
Honest is delicious: rice salad with sheep's milk feta!
What do you need?
- About 75 grams of brown rice per person
- A few dashes of olive oil
- Grated carrot
- A half to a whole block of feta
- Sliced cherry tomatoes
- Cucumbers, sliced with a cheese slicer
- Small strips of raw zucchini
- Fresh arugula, torn into pieces
- Finely (diagonally) sliced scallions
- Pine nuts, raw or slightly toasted
- Pumpkin seeds and/or sunflower seeds, if desired
- Dried herbes de Provence
- Freshly ground black pepper
- Sliced avocado
- The juice of a half to a whole fresh lemon
How do you prepare it?
Cook the rice according to the instructions on the packaging. Strain it and let it cool. Mix all the ingredients listed above through the rice. As a final touch, crumble the feta over the salad to make it look mouthwatering. You can serve the salad straight away or you can store it for a few days. Delicious to take with you for lunch or to present as a salad accompanying dinner!