Velvære is the Norwegian word for the state of well-being.

What is special with velvære is that it’s holistic (whole) in nature, like pieces of a puzzle coming together to create a broader picture of our satisfaction, our sense of purpose, and how we function on a personal and social level. It acts as an umbrella term to describe the balance between the body, mind and spirit, which encompasses our physical, emotional, spiritual and social wellness.

To be in a state of velvære/well-being can mean different things for different people, of course. There are internal and external factors influencing our well-being, so it’s important that one’s individual view of their well-being and their feelings are balanced with other aspects of life such as health, social interaction and physical activity.

Slow Nordic Living

One way of approaching velvære is through ‘slow living’. As the name suggests, it’s about slowing down and creating a more meaningful and mindful lifestyle where there is a focus on the values that matter most to each person. This creates more awareness to make purposeful decisions that can benefit personal well-being and society as a whole. So, rather than just eating a meal, we can focus on the ingredients and where they came from, how the meal has been been prepared, who we are eating it with, and how it makes us feel.

Taking slow living even further, I like to put on a Norwegian lens and think of it in terms of slow Nordic living. With slow Nordic living, there are cultural perspectives to well-being that are found in Norway and the Nordic countries, which provide unique approaches to being in a state of well-being. These include our relationship to nature and the larger community, and how creating a cozy atmosphere in our everyday lives boosts our comfort and happiness.

Nature

The Norwegian approach to velvære is intrinsically linked to its natural surroundings, where the landscape plays a vital role in creating balance among all the aspects of wellness. A typical Norwegian lifestyle will be centered around the outdoors. This can be seen from the earliest age, where babies nap snuggly in their strollers outdoors in the fresh air. When children go to kindergarten, they spend a considerable amount of time playing outdoors and learning about their surroundings (some kindergartens are outdoor only). In fact, studies suggest that children receive significant health benefits by being outdoors and playing and digging in soil[1]. Skiing is also introduced at a young age, with the notable saying that ‘all Norwegians are born with skis on their feet’. This relationship with nature is encouraged and embedded from the very beginning, enabling Norwegians to be able to find wellness in whatever setting they may find themselves in.

It is important to note that this connection to nature is not so much conditional as it is seen as necessary and desirable. In Norway, there is another famous saying, ‘there is no such thing as bad weather, only bad clothing’. This is an example of a mindset that provides an individual more freedom to experience wellness in, say, a downpour as well as under a beautiful, bright blue sky. Or rather than perceiving the darker winter months as limiting, looking at the opportunities it brings. A mindset of being able to be outdoors, no matter the weather conditions, removes the negative barriers that might prevent someone from experiencing the powerful and positive effects of nature based on conditional elements.

By removing these barriers to being outdoors, most Norwegians spend a considerable amount of time outside in all sort of conditions, leading to being happier overall. There are countless studies indicating that being outdoors is beneficial both for your physical, spiritual, and mental health.

Outdoor recreation

Being outdoors also brings in another Norwegian term, ‘friluftsliv’. Friluftsliv is an expression meaning open-air living or outdoor recreation. It’s a lifestyle that reflects the passion for nature that Norwegians hold so dear and one that is rooted in a mindfulness of being connected to the larger whole. Friluftsliv also supports the human desire for uplifting experiences while highlighting the need for happiness and mental health.

It can be a simple walk, a lunchtime run, commuting by bike or skiing, heading to the cabin, ensuring children in kindergartens and schools have plenty of access to being in the open air, foraging, and more. There is a strong emphasis on the balance of work and life and that we are more productive and happier when we set aside time to be in nature.

A vital part of the Norwegian concept of friluftsliv is cooking and eating outdoors. This offers an opportunity to sit around the fire and create a more hands-on meal while socializing and enjoying the company of others. Social interaction is an important part of velvære. In fact, researchers indicate that a personal relationship with others is a key factor of happiness world-wide [2]. It’s not really about the number of relationships we have, but rather the quality of those relationships we nourish. It also entails the roots we place in our community, which leads to another important Norwegian concept – dugnad.

Community

Dugnad involves volunteering, helping and supporting the community. This Norwegian activity is all about giving and communal work, which has existed in the culture for a long time and remains embedded here. Traditionally, it would involve finishing large tasks around the farm and fisheries and then conclude with a celebratory meal. It was a give and take, where people would help others knowing that when the time came for them to need help, they would have it.

Today, dugnad is performed regularly throughout the country. It can mean maintenance work, spring cleaning, building projects, refurbishing projects, gardening, and raising money and support for local, national and international causes. This in turn makes people feel good – that they are part of the solution making the world a better place, because sacrificing for a common goal or good will benefit the whole. It’s also an opportunity to make closer social connections, and participating can lead to better self-esteem and learning new skills.

Often, we emphasize the importance of prioritizing self-care in order to be able to care for those around us. I agree with this, but I also think that caring for others, even when we don’t feel well ourselves, can actually benefit our personal well-being. They can work in tandem. The selfless act of giving has an incredible impact on our emotional and spiritual wellness.

Coziness

A a common thread in these concepts is the Norwegian idea of koselig. Koselig is often described as a coziness that involves all aspects of one’s life, such as the connection with nature, eating a meal and enjoying the company of others. There’s a warmth and security to it, evoking happiness and contentment. It’s an atmosphere, a feeling, and a mood that is created in a myriad of ways to make the most out of the moments. It’s like taking a plain cake and instead of eating it as it is, beautifully decorating it and serving it on delightful dishes to friends while sitting in the garden as the birds sing in the trees – all these things help to accentuate the moment even more.

Koselig is a concept that runs throughout the year, but even more so during the winter season. Being cozy helps make the darker and colder days more bearable, which is where candlelight, board games, fireplaces and woolly sweaters and mittens come in hand.

Although koselig is conceptual, it’s achieved in practical ways. Meaning, it’s the actions we can easily do that create the feeling. Find the things that make you happy with a focus on nature and social interactions and incorporate them into your everyday routines to make koselig a part of your well-being.

Summary

Focusing on well-being opens up for a more joy-filled life experience. It can be even the most simple measures making all the difference. My time in Norway has taught me many things, including that by adding a little slow Nordic living in our lives – focusing on velvære, friluftsliv and dugnad, with a sprinkle of koselig for added comfort and happiness – gives each day more balance and more meaning. As our well-being flourishes, so too can we help flourish the world we live in.

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There is an intense ruggedness at this time of year when autumn is holding on tightly before winter sweeps through for good. The sky is more often than not a grey hue with gaps of blue sometimes piercing through. The landscape is subdued, quiet even, as it slowly paces toward the end of another season. The fog comes rolling in with more vigor, covering everything in its path in a billowy embrace. It’s a magical time; a window between the end of one period and the start of a new.

It’s a time when I find myself clinging to autumn, for a few more days when the air is crisp and smells of earth and aging leaves. I cling all the way until Thanksgiving, a holiday we have celebrated no matter where in the world our feet have been. When the sun rises the following morning, I peacefully come to terms that autumn gave it’s all and will return again with the same energy. Now, I can fully embrace what winter has in store.

It felt right to include a new tradition on the morning of Thanksgiving this year. The smell of freshly baked cinnamon rolls wafting through the air to invite the holiday in before the scuffle to work and school begins (for in Norway this day is like any other Thursday, with normal routines still intact). Rather than make the usual skillingsboller (cinnamon buns), it needed to include a berry befitting of the day. We don’t have cranberries, but we do have tyttebær (lingonberries). They grow all around us and a fall forage always leaves us with plenty to use throughout the winter.

So, these sweet buns filled with cinnamon, butter, and sugar got a couple of handfuls of lingonberries tossed in. Rolled up, sliced, and then snuggled in tightly, these consumed a pie dish and filled the air with a sweet, buttery, holiday scent. Lathered in a simple orange glaze didn’t hurt either and they disappeared before the turkey was on the table.

These buns are very indulgent and the contrast between the sugary filling and the tart lingonberries is inviting for seconds. You can easily swap out the lingonberries for cranberries, just be sure to cut them into smaller pieces. You can also use lingonberry jam, but then you will need to omit the brown sugar (or at least most of it) and adjust the layer of butter. Also, you can bake them on a cookie sheet, spaced apart rather than together in a pie or tart dish. See below for the time adjustments. They are great on their own, but a good drizzle of the orange glaze will really elevate these rolls.

Lingonberry Cinnamon Sweet Buns (kanelsnurrer med tyttebær)

(Makes 12 buns)

For the sweet buns:

• ½ cup plus 1 tablespoon (125 g) butter
• 1 cup (240 ml) milk
• 4 cups plus 2 tablespoons (500 g) all-purpose flour
• 1/2 cup plus 2 tablespoons (125 g) granulated sugar
• 2 ounces (50 g) fresh yeast or 1/2 ounce (14 g) instant yeast
• 1 teaspoon salt
• 1 large egg, at room temperature

For the lingonberry-cinnamon filling:

• ¾ cup (120 g) packed brown sugar
• 2 teaspoons cinnamon
• ½ teaspoon salt
• ½ cup (112 g) butter, room temperature
• 1 ½ cups (180 g) frozen lingonberries (substitute frozen cranberries, chopped)

For the orange glaze:

• 1 cup (120 g) powdered sugar
• Juice from ½ orange, or more as needed
• Zest from 1 orange

To make the sweet buns, warm the milk and butter in a medium saucepan over low heat, until the butter has melted. Set aside to cool to lukewarm, if needed.

Place the flour, sugar, yeast and salt into a kitchen mixer with the bread hook. Add in the lukewarm milk and butter mixture and begin to knead. Add in the egg and continue kneading for 8-10 minutes on medium-low speed. If you do not have a kitchen mixer, just blend everything in a large bowl and knead by hand, around 15 minutes. The dough should be soft, smooth and elastic. Cover with a tea towel and let rise in a warm spot for 11⁄2 hours or until doubled in size.

Preheat the oven to 375°F (190°C). Grease 2 pie dishes or line two baking sheets with parchment paper.

While the buns are cooling, prepare the orange glaze. In a small bowl, combine the powdered sugar with the fresh orange juice and zest with a fork to form a semi-thick glaze (adjust the orange juice as you go to get the desired consistency). Drizzle on top of the buns and serve immediately. The glaze will harden as the buns cool.

Refrigerate the leftovers for up to 2 days, reheating when serving.

Looking for more ways to serve lingonberries? Try my lingonberry layer cake (bløtkake med tyttebær).  

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Pinnekjøtt (cured lamb ribs) will be served on many tables this Christmas and New Year’s Eve. When all have had their fair share – belly’s content and smiles abounding – there might even be a couple ribs leftover. And this is when it’s fun to get creative and come up with new ways to serve the leftovers. For me, a family favorite – and indulgent one at that – is homemade macaroni and cheese. Cheesy and  creamy, simple and versatile – the perfect balance of pasta and cheese.

I’ve had this idea brewing in my head since last year – combining these two traditional meals into one glorious hot casserole of macaroni, cheese, and shredded pinnekjøtt. While this recipe is about bringing two traditional dishes together, and may even appear a bit un-Norwegian, macaroni has been a Norwegian favorite for quite some time.

Up until the 1970s, macaroni was referred to as innlandsgrønnsaken “the inland vegetable” in Norway. A  favorite dish to make at home was makaronistuing (macaroni casserole), made up of a roux and macaroni, sans the cheese. It was popular because it was filling, tasty, and simple to make. Another version of this dish, made with fish and breadcrumbs on top, is fiskegrateng.

Macaroni first entered Norway in the early 1900s, when the Norwegian brand Sopps became the first to open a macaroni factory in 1918 in Skøyen, Oslo and sell the noodle. Dr. Sopps, a consultant at the factory, became the face and name behind the company, promoting recipes featuring macaroni in newspapers, magazines, and in a cookbook called Sopps makaroni till alle retter (Sopps macaroni to all dishes). The company found great success and Norwegians took to the small noodle, even more so than the pasta that would follow: spaghetti.

The salty pinnekjøtt adds a layer of depth to the creamy, cheesy macaroni. To make this a well-rounded meal, I serve the macaroni and cheese with a simple and light winter slaw featuring raw beets, apples, and red cabbage.  The slaw cuts through all the saltiness and dairy to lighten the dish, so be sure to allow the slaw time to sit before serving so the flavors can properly infuse.

Pinnekjøtt Macaroni and Cheese and Winter Slaw

Serves 8 to 10 

For the slaw:

• 2 large red apples, cored and sliced into thin strips
• 3 cups (300 g) shredded red cabbage
• 3 beets (300 g), peeled and cut into thin strips
• ¼ cup (60 ml) rapeseed or olive oil
• ¼ cup (60 ml) apple cider vinegar
• 1 teaspoon granulated sugar
• Salt and black pepper, to season
• Parsley, finely chopped, to garnish

For the pinnekjøtt mac n cheese:

• ½ cup (112 g) butter
• ½ cup (60 g) all-purpose flour
• ½ teaspoon garlic powder
• 3 cups (720 ml) milk
• 1 cup (240 ml) heavy cream or half and half
• 3 cups (300 g) cooked pinnekjøtt (cured lamb ribs), shredded and bones removed
• 21 ounces (600 g) cheese (I make an equal mix of 3 types of cheeses – some suggestions are norvegia (Norwegian cheese), gouda, semi-firm white cheese made from goat’s milk, cheddar, and/or gruyere)
• 14 ounces (400 g) macaroni, cooked al dente

To make the slaw, place the apples, cabbage, and beets in a large serving bowl. In a separate small bowl, mix together the oil, vinegar, and sugar to emulsify and pour over the apple, beets, and cabbage. Season with a little salt and pepper. Refrigerate for at least an hour before serving, preferably longer, to let the flavors infuse.

To make the pinnekjøtt macaroni and cheese, melt the butter in a large, heavy-bottomed saucepan over medium-high heat. Add the flour and whisk for 2 minutes. Add the garlic powder, milk, and cream and continue to cook, whisking frequently, for 5 to 8 minutes, or until the mixture has thickened. Add in 14 ounces (400 g) of the cheese and stir to combine. Cook until the cheese has melted, about 1 minute. Add in the pinnekjøt and cooked macaroni and mix well. Remove from the heat and pour into a 13 x 9-inch  (33 x 23 cm) casserole dish. Top with the remaining 7 ounces (200 g) cheese. Bake for 20 minutes at 350°F / 180°C. After 20 minutes, change the oven setting to grill and cook for a further 3 to 5 minutes, or until the top is bubbling and golden brown.

Remove the winter slaw from the refrigerator and garnish with the chopped parsley.

Serve the pinnekjøtt macaroni and cheese warm with the winter slaw.

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I woke up feeling a little bit more Norwegian today. Almost as if I had woken up wearing a pair of skis. It’s that kind of a feeling. A rush, a flutter of excitement, a step closer to my fellow nordman. And all because of lefse. Yes, that laborious, understated flatbread that easily reigns as Norway’s national bread.

I had the pleasure of spending the afternoon watching lefse being shaped and stretched and then cooked over a traditional stove. Lefse is by all measures Norwegian. There are recipes dating back to the 1600s. And the plethora of recipes vary from district to district and neighbor to neighbor. Some are made with potato, others only flour. Some have eggs, some have sour cream. They can be thick or thin, and made savory or sweet. Some are as dry as a cracker, stored and then revived with a dip of water and some patience. Lefse is everywhere and you simply cannot be in Norway without trying some version of it. And while the traditional methods of making lefse are few and far in between, there are still those who live by the old ways and will never depart them.

One such person is the lovely Grethe, who owns and runs Mollas Bakeri in Rollag, Norway. She will tell you that the secret to lefse is not in the recipe, but rather in the way it is cooked. For twenty three years, Gretha has been using the traditional takke (griddle), heated from a wooden fire in its belly, to cook the lefse dough. The hot iron plate gives her lefse those distinct brown spots and earthy taste. And she is only one of three people in the surrounding area who continue to make lefse in this way.

Her lefse is known as kling around Norway, although Grethe will refer to is as just lefse. Kling refers to the practice of klining, which means to spread a layer of butter and sugar between two pieces of lefse. Kling is a perfect, simple treat and often served alongside a cup of coffee and a conversation among friends.

Grethe was taught to make lefse by her mother-in-law, who undoubtedly was taught by her mother and her mother taught by her mother and so on and so on. The art of baking delicate lefse was a title of honor back in the days – although if you see how much work goes into making a single lefse from dough until kling, you’ll agree the title should remain today. And the women who were craft specialists in the rural community would be called bakstekjerring. I’ll leave the translation to you. But believe me, it’s a term of endearment.

Grethe is passing on her knowledge to Sirinya, her beautiful and quiet-spoken granddaughter. Sirinya is learning fast. Really fast. And can roll out one mean lefse. It’s young people like her that are helping to keep these important traditions alive. Their desire for this knowledge is invaluable and they deserve the utmost respect for taking an interest in a day and age when technology and social media consume an overwhelming amount of our time and activities.

Their days are spent making around 100 lefse by hand per session, sometimes 150-200 on really busy days. And the period before Christmas is their busiest time, when the demand for lefse goes up exponentially. Of course, you’ll find other products from Mollas’ Bakeri, such as lompe (potato lefse), flatbread & snipp (traditional cookies). And while the bakery is Grethe’s passion, she only works a few days a week. For her, the bakery is not about money but rather keeping the old traditions alive and providing quality products made with care and love to share with her community.

I’m incredibly grateful to Grethe and Sirinya for sharing their afternoon with me. As I held my camera and stumbled around to catch their handiwork, they moved around me effortlessly like a synchronised dance, which only experienced bakers can do. Tussen takk 

→Click here for Grethe’s Lefse recipe ←

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There’s nothing quite like a cup of hot chocolate to warm you up in the cold of winter. There’s a certain decadence to it, and I like mine served alongside anything baked. And that’s when it hit me. Maybe I can have the best of both worlds in one cup.

Norwegian baking and cardamom go together like bricks and mortar. Sugar & cream. Salt & pepper. Knives & forks…. I digress…. But in all honesty, the two are concurrent with each another. Where there is boller (buns), there is cardamom.  And when you enter into any bakery in Norway, you will be welcomed in by that sweet, aromatic scent.

And so I thought, if I can’t have my boller and my hot chocolate, why can’t I have my hot chocolate inspired by boller. A creamy, subtly rich & flavorful cup of cocoa which will satisfy all on its own. So here it is, one of my favorite versions to warm up any cold winter’s day or night.

Cardamom Hot Chocolate (Varm Sjokolade med Kardemomme)

(Makes 4 servings)

Ingredients:

• 4 cups (1 litre) whole milk
• 16 green cardamom pods, gently crushed
• 2 ounces (56 g) dark chocolate, chopped
• 2 teaspoons vanilla extract

In a medium saucepan, add the milk and crushed cardamom pods. Over medium heat, slowly warm the milk until it reaches its boiling point, about 10-15min, whisking occasionally. Scoop out the cardamom pods and take off the heat.

Add in the chopped chocolate pieces and vanilla to the hot milk. Stir until blended.

Top with whipped cream, ground cardamom & shaved chocolate. Serve immediately.

Try serving this along with Norwegian Snipp cookies for a dunk-able treat.

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