How the vikings survived?!
The New Nordic Diet is rather a nutrition habit than a diet. It was created and promoted in 2004 and focuses on the food of the Nordic countries (Denmark, Norway, Sweden, Iceland and Finland).
This diet provoked some criticism, since it is seen as a new “IT” diet, or the canola oil, which the diet initially promoted, doesn’t have the best reputation amongst oils.
In 2010 the New Nordic Diet movement was transformed into a research project of the University of Copenhagen in cooperation with the chefs of NOMA – The Michelin restaurant in Copenhagen. (NOMA stands for NOrdic MAd (Danish) = Nordic food)
The focus is on:
– herbs, vegetables and fruits from the Nordic countries
– fish, seafood and game meat
– less meat, animal fat, and dairy
– NO GO is added sugar, processed food, food additives and fast food.
What else does the New Nordic Diet have to teach us?
– eat regional
– eat seasonal
– have a strong identification with your region and your food
– have a high acceptance of your food
The whole idea of the Nordic Diet reminds me very much of the German childhood food, my mother used to prepare. We ate seasonal fruits and vegetables, so we knew exactly about the different times. Every year it was a highlight when the first cherries came to market. The first nectarines saw in the “St. Martin” celebrations. And when we could buy the walnuts, we knew “Nikolaus” would soon be here to fill our shoes and hopefully also leave some chocolate and marzipan as an extra treat.
We had regular meals: breakfast…lunch…afternoon snack…dinner. Lunch was always something cooked and dinner always something light. It came as a shock to me in my late teens, when I got to know that people ate a big cooked dinner in the evening on a regular basis.
Mc Donald’s was a treat that happened three times per year, when my father drove us to cologne City centre where the only Mc Donald’s for 30 km could be found..
Once in a while my mother would even prepare for us some traditional local fare including, deer and rabbit meat, as well as liver or giblets. We even got to know blood sausage and were happy about all the many variations of cabbage. For me the best memory of this that my mother cooked every meal fresh, every day.
On top of this our weekly meals were a matter of routine, which meant we always had a variation of foods: Wednesday was always something with noodles, Thursday always a soup, Friday always fish or spinach with fried eggs, Saturday always “cold kitchen” or soup, preferably beans because my sister hated peas. And Sunday was always the BIG DAY: roast, brown sauce, vegetables and potatoes. Almost every day there was some kind of salad on the menu and in the summer either melon, cherries or nectarines with curd as desert. For fruits we ate what the season offered.
It is with pride I can say that my mother already had the right approach to preparing food, she was a women ahead of her time, little did she know that her way would be the new “IT” diet some 30 years later.
Try it out yourself and maybe think of using fruits and veggies indigenous to your region, since not everybody is living in Denmark!