Grilling A normal Nordic meal during the fall includes grilling fish (preferably recently caught) and roasting root vegetables – a nourishing combination that provides good fiber and substantial nourishment. Rather than carefully putting together one dish, create family-style dishes with tasty simple foods. Choosing quality ingredients can make simple foods taste great. So, gather some good food and good company, light a bonfire and some candles, and prepare to simmer with conversation since the best conversations happen over food.
GRILLED TROUT: Clean the trout or any other whole fish, and chop fennel tops. Stuff the trout with the chopped fennel tops, and then add sea salt and fresh ground pepper.Prep the grill by rubbing the cut side of a regular potato on the grill; this makes it non-stick. Now, put the fish directly on the grill. They only need about 5 minutes on each side, with the grill at 400 degrees. If an outdoor grill is not available, place the fish in a roasting pan and put it in the oven for 15-20 minutes.
ROASTED ONIONS: Clean green onions, cut the ends, and put them either on the grill or in a baking dish with cooking oil, sea salt and fresh ground pepper. Bake in the oven at 425 degrees for about 30 minutes.
ROASTED BEETS AND RADISHES: Scrub the beets and roast them whole. (Alternatively, peel the beets like a potato. Either roast whole after peeling or cut them into cubes.) Add radishes. Mix beets and radishes in a baking dish, and add cooking oil, sea salt and fresh ground pepper. For an extra kick, add dried orange peel.
FRUIT PORRIDGE: Clean and cut the fruit (I used strawberries because we get a second batch from our plants in September). Mash them a bit, add a small amount of water to the pot and simmer for 30 minutes, stirring from time to time. Because there is a lot of water in the fruit, do not add a lot of water. Sweeten with maple syrup to taste, and serve hot. Optional: Add a small amount of cold nut milk.
Jeanette Bronée founded Path for Life in 2004 in hopes of bringing awareness to the healing power of learning how our choices affect us. She established the nine-step online Path for Life Self-Nourishment Program based on her integrative, mind-body approach to nourishment, which she developed over the course of a decade by helping clients transform their relationships with food. In addition to her private coaching practice, Bronée is a writer, recipe developer and motivational speaker with a specialty in emotional eating.
PHOTOGRAPHY | TORKIL STAVDAL
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