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.
Recipes include:

Swiss Chard tart
Spelt pancakes with blueberries
Cold cucumber soup
Venison and mushroom stew
Raspberry lime sorbet
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 teaches you how to incorporate the principles of the Nordic diet into your everyday cooking routine.

About the Authors

Trina Hahnemann is a chef and food writer. She is the author of The Scandinavian Cookbook, which has been translated into six languages. Trina lives with 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.

"About this title" may belong to another edition of this title.

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