One of the most exciting movements in Scandinavian cuisine in 2009 was the resolution by a collaborative team of researchers, headed by Professor Arne Astrup at Copenhagen University, to demonstrate how a diet based on Scandinavia's local, seasonal foods can be as conducive to wellness and weight loss as the Mediterranean diet. Many of Scandinavia's leading restaurateurs, chefs and food writers, including Claus Meyer and Trina Hahnemann, are on the leading edge of developing recipes and menus that demonstrate both the flavor and the health benefits of local ingredients such as lean wild game and fish, free-range lamb, cold climate vegetables, native berries, and whole grains including rye, barley, and oats.
Since one of my own resolutions this year is to finally address and defeat the mid-life weight gain that snuck up on me after having three children, I'll be following the 2010 findings and contributions of the "New Nordic Cuisine" closely. That's why I welcome you to have a look at the "Nordic Lite" section I've added above, which outlines the rich potential of Scandinavia's healthiest local foods.
Skal: to our health!
Herring salad photo & blog text ŠKari Diehl, licensed to About.com.