Julia's Food Feels

20/10/2024

Can somebody please get me on a non-yellow diet? There’s probably also a diagnosis for being obsessed with yellow but who tf doesn’t love some butter, egg yolk, gouda, lemon and pumpkin?
🌕🍋🌕

23/09/2024

Sometimes I want to be one of the cool kids. Hipster kids. The ones who try hard to look effortless with baggy jeans and a tower of “innovative” butter. But truth is, I’m not and I probably never will be. Because I like not pretending to be cool but rather to show that I do try hard, and my style isn’t cool. It’s colorful, playfyl and mostly happy just like the color yellow💛

A little glimpse of a birthday food styling I did for who loved lemons and sun flowers.

15/08/2024

This is only a stroke from the whole painting: Food Feels experience from June 2024.

And while I could tell you about the particular experience, I’d rather share with you why I can’t help but doing experiences with food:

1) SYNCRONISING: I love observing how time and space between people suddenly gets and merged. We all have different lives, stages and struggles but those hours everyone synchronizes.

2) PRESENCE: I rarely see guests being anywhere else than present. And what is more rare than presence in a time where we multitask the f**k out of ourselves?

3) BONDING: amongst the many things that can bring us closer together is sharing experiences today. That’s also why experience economy is on the rise. And feeling like we are united with others is what gives us peace. “You are not alone, honey”

Can’t wait to share more with you🧡 DM if you want a private food experience for you/your team.

04/08/2024

WellMy mood has been shifting a lot so far this year. My energy so to speak. Sometimes I don’t even want to think about food, but when I do, I think about it as a *mood regulator* 🧠

Tomatoes are ripe as candy these days, if you smell them first. Canned fish is always in season and a good idea. Add some sweetness from a nectarine or another fruit. Pair them with an herb and some colorful flowers you find in nature: they are likely edible.

30/06/2024

Inquires in this period to [email protected] - thank you💛

22/06/2024

🟡Once upon a time, we just posted what WE liked🟡

Memil (soba buckwheat noodles) kombucha shiitake broth, pickled cucumber and Mu (radish), fresh nashi pear, egg, sprouts.

13/05/2024

Once upon a time, especially in 2021, I hosted 8 pop-up’s. As far as I know, we are in 2024 now. I didn’t have that ‘spark” to create and host a pop-up again UNTIL NOW. Why?

Last year I met a special someone. My neighbour, friend and colleague, Morten. I noticed him straight away, when he came dazzling in his utmost non-casual casual black outfit, that absolutely did NOT match his colorful personality. He vibed. Apparently he has a skill of cooking incredible Korean flavors, since he is Korean-born. LET’S DO A FOOD FEELS POP-UP WITH KOREAN FLAVORS!🗯️🧨🍜

So out of fun, eager and hunger, we want to invite and feed you on our pop-up dinner in Copenhagen on June 15th. Tickets are LIVE with *link in bio*, so spread the vibe.

29/04/2024

When I was younger, I thought laziness was so unattractive. Why would anyone aim low, if they really liked, what they were doing?

I changed my perspective - in many ways. Being lazy is potentially a way of perceiving what can also be seen as ‘smart’, efficient or even genius. No, I don’t apply this to all aspects of life and humans. BUT I definitely do apply this to the theme of food.

Lazy in the world of food for me is just genius. For instance, how can using food as their own containers not be genius? Less dishes, less use of water and cute to look at. Especially under the Caribbean sun as this picture☀️🥥

Papaya as its own container. Watermelon. Kale. And so on.



25/04/2024

One egg a day to keep boredom away.

Fry. Boil. Pickle. Blend. And choose free range organic eggs; they taste better too🍳

23/04/2024

…you will want to eat it. Indulge it. Home decor is also food decor.

Treat your fruits like they are royal, and they will make you feel like a majesty. Perfect symbiosis👑

16/04/2024

ULALA, or what? Colors and contrasts create the ‘ulala’ in your food and makes it less dull and more impressive and attractive.

TIPS to incorporate contrasts and colors:
- use lods of fuit and veg
- use less typical such as blue potatoes, green tomatoes, kumquat and so on.
- less CAN BE more. A few contrasting ingredients will do the magic too✨

16/02/2024

Sometimes this world is overwhelming. And sometimes the best place to find soul-soothing is through community and food.

This idea needed some testing haha: A circle of carrot to unite a circle of beautiful people at the last Food Feels experience in collab with - this intention with this first course was to mimic the circle of people, who constituted a whole⭕️🥕

Ras El Hanoit carrot with aioli, capers and seeds.

Captured by

18/01/2024

“What kind of life do you want?”

All of a sudden - in the middle of abundance, tons of choices, no speed limits for the soul - simplicity became luxury. The opposite of being overwhelmed is offered by the mountains (and by sh*tty kitchen equipment).

Sure, I can cook something lovely from 4 ingredients; a small fire and my hands (I don’t always need a knife). And I like the limitations within cooking and also in life.

Not having everything at your disposal all the time anywhere feels nice to me. The fact that I cannot get EXACTLY my kind of coffee with my particular milk at any place at any time….makes me not only appreciate it even more when I get it, but also learn to take what is given.

So from 4 ingredients, here’s a fried plantain with a spiced tomato-bean sauce. Dominican style🍌

15/01/2024

Years ago, I probably would not have imagined, that I would do Food Feels experiences in Dominican Republic. Especially not 3 years in a row. And especially not with a good friend of mine, who I admire so much.

Food Feels - whether in Denmark, Dominican Republic or else where - is about connecting people through food in playful, interactive and soulful ways. The need to feel connected is just universal.

This year I am just thrilled about the venue, which is on a stunning, private farm surrounded by goodies and greens. (Thanks you, Ms. O)

Thanks to all you guys who already filled the seats. .creates and I are looking forward to sharing the experience with you(!!)🧡🥭🇩🇴

🇩🇴

16/11/2023

“And that’s going to be 180 kr”😶

I see a general movement; a style of photography. A style of clothing. A style of interior. A style of food. Vogue. “Unique”. Minimalistic. “I don’t give a sh*t”.

And because of the artistic style of plating, people do not believe that they are capable of cooking something similar themselves.

Concept is great. Sustainability is vital. Restaurants are important for community and culture. Let’s just still prioritise serving hearty, filling and decent meals for people🧡

01/11/2023

Just a pussy-like sapote fruit from the Dominican Republic calling for your attention 🔜 she really hopes to see you next Sunday for the first Food Feels Sunday Sharings. Bring a buddy, or two, or a pussy-fruit. Or come alone.

30/10/2023

…the answer is, not taking everything too seriously. Not taking bad weather too seriously. Change of plans too seriously. Not knowing everything right here and bow too seriously. Not taking life too seriously. Just some glitter, play, ‘f**k it’ attitude and loads of love to yourself and your surroundings🧡

27/10/2023

X in your calendar for the first Food Feels Sunday Sharings at on November 12.

Different date: Different movement and menu to be shared.

On the first of these events I am excited about the collab with who will facilitate Conscious Dancing prior to the lunch. Rikke always has 50-100 people joining her events, but this one has limited spots y’all.

Link for tickets later today 🎫

24/10/2023

14/09/2023

It’s about one thing for me: to connect prople. Make us likr each other just a bit more. And since I LOVE food, that’s my tool⚒️🧡

A few shots by .abel from the last Food Feels custom-experience for at

Thanks and for helping out x

19/07/2023

What I cooked and ate last week. All in a simple kitchen in my cottage. As much freshly picked (or stolen) as possible😇
2. Canned salmon, butterbean and garden zucchini and basil.
3. Canned sardines on crackers and garden zucchini.
4. Citrussy salad with garden goose berries, salmon and cottage cheese.
5. Smoked mackerel, mustard marinated salad, fried asparagus with garden onion and the best garlic butter/lovage potatoes and corn.
6. Sweet potato ratatouilles with apple balsamic and smoked canned mussels.
7. Fried aspargus, lemon and red pepper with sage and creamy burrata on top.
8. Left-over oatmeal banana pancakes with granola and garden cherries and tagetes.
9. Dahl with chickpea pancakes.
10. Marshmallow on bonfire yummm

14/06/2023

Some of us have to run faster and work harder to touch our dreams. And frankly, that is not because we suck or do not deserve it. But for whatever reason ‘fairness’ is not part of this game.

When we accept that fact, we stop feeling sorry for ourselves and instead we start to feel proud of ourself. Really proud.

🧡

02/06/2023

I think Social Media can be great. Giving many of us a voice and a channel to express. I also think that the time prior to Social Media was better. It just was🫠

And now I want to share some pictures with food-feelings. Both are me, but different ‘me’s’ - and whether I choose the first or second to be the first or second will shape someone’s initial perception of me. It’s quite simple. And I know, you know it too.

We shape our own culture.

📸

12/05/2023

I thought, I might end up working as journalist. Psychologist. Interior-designer. Branding and marketing. Strategic communicator.

Well, frankly, I’ve always been in love with food. The potential of food. In cultural ways. In interpersonal ways. In individual ways - And using food as a tool of communication.

So, I choose the pear and all the pear’s colleagues to be my colleagues. And for that I am grateful🍐

It’s available to us. To choose. And that the choice it OURS.

📸