The Nordic Diet: Using Local and Organic Food to Promote a Healthy Lifestyle

Front Cover
Skyhorse Publishing Inc., Jan 16, 2011 - Cooking - 144 pages
The Nordic Diet is all about eating locally sourced seasonal ingredients in a balanced diet of protein, carbohydrates, and beneficial fats. The traditional diet of Northern Europe emphasizes quality homemade and homegrown food—with an attempt at moving away from processed foods—and consists of a wide variety of grains, berries, vegetables, fish, poultry, and game meats. Not only is a Nordic diet comparable in terms of nutrition to the celebrated Mediterranean diet, but it also provides an easy plan for eco-friendly eating.

This soulful book includes the elements, ingredients, and basic philosophy of eating a Nordic diet with information on the nutritious benefits of each ingredient. It boasts seventy-five delicious and healthy recipes—from breakfast smoothies and cold cucumber soup to venison stew and raspberry lime sorbet—and teaches you how to incorporate the principles of the Nordic diet into your everyday cooking routine.
 

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Contents

Foreword
What Is the Nordic Diet?
Diet Lifestyle
The Ingredients of the Nordic Diet
A Few Notes on Nutrition
How to Lose Weight with the Nordic Diet
therecipes
Raw oats with fruit and milk in summer
Monkfish cheeks fennel and light mash
Fishcakes with baked potatoes and asparagus
Lobster salad
Mussel and cod stew with vegetables and white wine
Panfried mullet with gooseberries and potato salad
Savoy fish rolls with spelt salad
Salmon with carrots ginger leeks green beans and chervil
Panfried mackerel with baked rhubarb and pointed cabbage

Smoothies
Fruity morning oatmeal
Rye and beer oatmeal
Spelt pancakes with blueberries
Rye bread madder open sandwiches
Eggs on rye toast with spinach
Softboiled egg with toasted rye bread and smoked salmon
Baked fish and parsley pesto sandwich
Stinging nettle soup
Cold cucumber soup
Mussel soup with potatoes and leeks
Leek soup with rye croutons
Cauliflower soup spiced with green chili and served with shrimp
Smørrebrød with salmon tartare
3 smørrebrød for everyday lunches
Spinach duck breast and cherry salad
Baked fish with coleslaw
Salted pollack with beet salad
King crab salad
Nordic taramasalata with rye bread
Green salad with radish smoked mackerel and smoked herring
Spring salads
Smoked mackerel salad on rye bread
Summer salads
Fall salads
Kale and chicken salad
Winter salads
Mashed potato with a mixed vegetable topping
Spelt pasta with scallions asparagus dill and peas
Brown rice risotto with mushrooms
Rye pasta with kale and garlic
Beet burgers with barley salad
Basic rye pizza dough
Vegetable biksemad with poached egg
Swiss chard tart
Leek and goat feta tart on rye pie dough
Baked haddock with a lemon gremolata
Cod with cauliflower in mustard dressing and spelt spinach stew
Panfried herring with beet and horseradish sauce
Summer deer with rhubarbginger chutney
Chicken with baked rhubarb and cucumberradish salad
Tarragon chicken with Jerusalem artichokes and kale and carrot salad
Braised pheasant plums and kale mash
Goose breast with apples and celeriac salad
Roast guinea fowl with lemon verbena
Quail with salsify and savoy cabbage
Rabbit stew with rosemary and lemon
Venison meatballs with baked root veg
Venison and mushroom stew
Mallard in apple cider with gingered red cabbage and celeriac mash
Leg of wild boar SERVES 10
Cold yogurt mousse with red currants
Raspberry lime sorbet
Rhubarb soup with yogurt ice cream
Elderberry soup with rye bread croutons
Apple and pear crumble with oats and cinnamon
Rhubarb and strawberry tart
Cordial
Apple jellies
Rye syrup bread
Rye buns
Shower buns
Rye bread
Crispbread
Rye bread with flax seed and sunflower seeds
Spelt baguette
Malt bread with nuts and dried fruit
Blueberry buns
Index
Acknowledgments
Copyright

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About the author (2011)

Trina Hahnemann is a chefand food writer. She is the author of The Scandinavian Cookbook, which has been translated into six languages. Trina liveswith her husband and two children in Copenhagen, Denmark.

Lars Ranek is one of Scandinavia's leading food photographers and has shot more than twenty books. He lives in Copenhagen, Denmark.

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