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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Winter’s touch has arrived. The forest is laden with dreamlike snow sitting atop its branches. The fireplace flickers against the walls as woolen blankets are strewn about for warming layers. The cold and blue tones of outside are juxtaposed with the warmth and gold tones from inside. It’s the most koselig time, when coziness is felt in every inch of the season from the fires and warm sweaters to the smell of pine and crunch of snow under the feet. The atmosphere of koselig extends to the table, where simple meals garnished by candlelight nourish the body and feed the soul. One such holiday feast is the traditional juletorsk, poached “Christmas cod”.

Juletorsk has been documented back to the 1800s in Norway and is said to have originated in Sørlandet and Sør-Vestlandet. Yet, the tradition of serving fish for Christmas Eve and other feasts has been, and continues to be, a tradition in many homes. The meal is a celebration of the resources found within the nearby waters that have a quality unmatched and an incredible taste. It’s a luxury accessible to most of us nowadays, even those who do not live along the coastline of Norway.

The crisp, crystal clear and cold waters of Norway are home to Norwegian Cod, known as white gold. It’s renowned for its delicate white color, flaky structure and superior flavor. With such incredible quality, it doesn’t need much preparation other than a simple bath in salted water. Perhaps this is why a classic dish like juletorsk continues to find its place at the holiday table time and time again.

To ensure the cod is dressed for the occasion, it’s served with sandefjordsmør – a dreamy and delicate butter sauce, which is a simplification of the French sauce beurre blanc. It’s said the sauce originated from a former hotel director in Sandefjord, who had studied cooking in France but chose to eliminate the shallots, white wine, and vinegar in order to create his own Nordic version of the French classic. It worked out well (very well, in fact) and is one of the favorite sauces paired with seafood today.  

Juletorsk, with all of its accompaniments, is a dish that anyone can easily make in a short amount of time with only a handful of fresh ingredients. So, gather loved ones, set the table and light the candles, and fill the room with joyful conversations while embracing togetherness this holiday season. As the Norwegian cod is served, each bite will draw you to the waters of Norway – bringing the koselig feeling that has spanned generations straight into your home.

You can choose to use cod steaks or a whole cod for this dish. If using a whole cod, cut the steaks into slices about 1-inch (2 ½ cm) thick. Serve juletorsk with boiled potatoes and carrots.

Juletorsk (Poached Christmas Cod)

Serves 4

For the sandefjordsmør sauce:

• ½ cup (120 ml) heavy cream
• ¾ cup plus 2 tablespoons (200 g) cold butter, cut into cubes
• Juice of ½ lemon
• 1 ½ tablespoons chopped fresh parsley
• Sea salt

For the cod:

• 4 Norwegian cod steaks
• 2 bay leaves
• 3 ½ tablespoons of salt per 4 ¼ cups (1 litre) of water

In a small saucepan, cook the heavy cream over medium-high heat, whisking frequently, until reduced by half. Lower the heat, then whisk in the cold butter cubes, a few at a time, until just melted. Remove from the stove. Stir in the lemon juice and parsley, and season with salt.

In a large pot filled with cold water, add the bay leaves and 3 ½ tablespoons of salt per 4 ¼ cups (1 litre) of water used, and bring to a gentle simmer, but do not let it boil. Gently slip the cod steaks into the water, reduce the heat to the lowest setting, and poach the fish for 10 minutes or until the flesh separates easily from the bones. Carefully remove the fish with a slotted spoon and place on a serving tray. Serve immediately while warm with the sandefjordsmør sauce and sides.

Tips:

Have the potatoes and carrots ready while poaching the cod to ensure everything is hot when served.

You can keep the sandefjordsmør warm over the lowest setting, if needed, being careful not to overheat it.  

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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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There’s a certain joy that comes from being able to watch another person prepare a dish. Being the student and able to just listen and learn and see the creativity of another person unfold. I am lucky to have many friends and neighbors who are wonderful cooks and who are happy to share their recipes and techniques with me. One such friend is the beautiful and kind Maj-Lis.

Maj-Lis is already busy in the kitchen when I come through her door. Her hands are dusted in flour and she greets me with a warm hug and smile before she returns quickly to her countertops to carry on kneading the dough.

She is making a couple of her specialties and dedicating the majority of the day to the kitchen. The menu consists of creamy jordskokksuppe (Jerusalem artichoke soup), homemade valnøttbrød (walnut bread) and her famous Glitreboller (sweet pastry filled with cinnamon, sugar and raisins and topped with almonds). She shares the stories about each recipe and works her way between each dish as I sit back and listen. While the dough rises, she cuts the Jerusalem artichokes. While the soup is on, she prepares the boller.  

Her passion for food is contagious. She, like many Norwegians, maintain traditions in her cooking while also bringing in influences from other cultures. Her home is an example of this. True to her Norwegian roots and family’s history yet with pieces pertaining to her family’s travels and passions. A piece of history with an explorer’s touch.

The chime of the aged bell rings in an old tradition. The food is ready. The table is set. The drinks are poured and the soup is presented.

We sit down to sample her delicious spread. Fresh baked bread with pieces of walnut and raisins, butter already melting into it. The smell of the sweet buns filling the air. And the simple and airy jordskokksuppe. The soup is nutty and slightly sweet. It’s rich in flavor, but light in texture. The dried, wild mushrooms bring the forest into the dish, making it elegant and rustic. It’s divine, just like the setting in which we are eating it.

Jersulaem artichokes, known as jordskokk in Norwegian, were first cultivated by the Native Americans as a food source. Later, they were brought to France by the explorer Samuel de Champlain and became cultivated throughout Europe, eventually making their way to Scandinavia. The earliest record of the Jerusalem artichoke in Norway was described in 1694. The Norwegian name jordskokk is an abbreviated version of jordartiskokk meaning ‘soil artichoke’, which is derived from the German name erdartischoke. (Source)

In the 1800s, when the potato began to take a hold in Norwegian cooking, the Jerusalem artichoke fell out of popularity and became less common. Even to this day, the Jerusalem artichoke is available in limited scale and not as well known. The good news is that it is making a comeback, as it should. With its sweet and nutty flavor, it can be eaten raw or cooked. It is also rich in iron, facilitates for an uptake of calcium and is a healthy choice for those with type 2 diabetes.

This rich and flavorful soup is perfect for the cold autumn days and nights and incredibly simple to make. There’s a sweetness to it and it is perfect topped with dried mushrooms or crispy, fried pieces of Jerusalem artichoke. This is a very elegant dish and best served in smaller quantities as an accompaniment or precursor to another dish.

Maj-Lis’s Jordskokksuppe (Creamy Jerusalem Artichoke Soup)

(Serves 6-8)

Ingredients:

• 250 g (∼1/2 lb) Jerusalem artichokes, peeled and cut into cubes
• 1 litre (4 cups) good quality stock
• 6 dl (2 1/2 cups) whole milk
• 4 dl (∼1 3/4 cup)heavy cream
• 100 g (∼1/2 cup) butter
• Salt & pepper
• Dried, mixed mushrooms

In a large saucepan, combine the stock, milk and cream and bring to a low simmer. Add the pieces of Jerusalem artichoke and simmer until they are tender.

Remove all of the Jerusalem artichoke pieces and place in a blender or food processor. Add the butter and a couple spoonfuls of the soup and puree until no lumps appear. Return this to the soup and blend together. Remove the pan from the heat.

You can fry the dried mushrooms in some good olive oil or leave plain, as Maj-Lis does, and place a couple on top of the soup to serve. This soup is even better the next day.

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It’s the weekend. Which means we usually make a bigger effort with breakfast. And we take a little extra time to start the days. Not that we get to sleep in, mind you. Sleeping is not something my son has grasped the desire for…yet. I’m still hanging onto hope though. Daily. But nonetheless, we sip our coffee slower, hang out in our pj’s a bit longer and take the time  to cook something a little extra special.

My son has an affinity for vafler and pannekaker (norwegian waffles and pancakes), among other things. And this morning it was his turn to pick breakfast. He also loves blueberries. Therefore, it was only natural he would request blueberry pancakes. Luckily for us, our freezer is full of frozen wild blueberries we picked in the summer. Oh, and it just so happened to be snowing the day before, so he also requested to go sledding outside.

Then it hit us. Why not have breakfast outside. It can cook while we sled, and when it’s ready we can sit on a makeshift bench of snow and fill our bellies while sipping hot cocoa. And hey, let’s make it even easier by cooking one large pancake so no one has to sit there flipping individual pancakes while the others go zooming merrily down the hill.

With sleds and batter in tow, we set up the grill and started the fire. And so began, the one-pan pancake. I should point out that in Norway, pancakes are more similar to a crêpe. And this particular pancake/pannekaker is just slightly thicker than normal, enough to embrace the wild blueberries. And when all is said and done, eating your pancake outdoors by the warmth of a fire in the winter really does make breakfast that much more special.

Wild Blueberry & Almond One-Pan Pancake (Blåbær og Mandel Pannekaker)

Ingredients:

(Makes about 6 servings)

• 6 eggs
• 1 litre milk (just over 4 cups)
• 300g flour
• 2 Tb sugar
• pinch of salt
• 200g whole almonds (blanched or with skins if you prefer it more rustic)
• 55 g sugar (1/4 cup)
• 1/2 Tb water
• 2 cups wild blueberries (frozen or fresh)
• 3 Tb butter
• Topping: powdered sugar

Whisk eggs together in a large bowl. Add in half of the milk, all of the flour, sugar and salt. Continue to whisk until blended, then add the rest of the milk. Put aside.

In a food processor, generously pulse the almonds, sugar and water until it resembles a very fine paste. Put in a transferable container.

Now the fun part. Pack up your pancake batter & almond paste & blueberries. Set up your outdoor cooking area and when the coals/wood are hot & ready (please ensure you take all safety measure when cooking outdoors with fire), place your pan over them on a rack – not too close to the fire or the pan will be get too hot and burn the bottom of the pancake. I used a 47cm (18 1/2in) pan in diameter.

Place the butter in the pan and once it is melted, pour your batter around the pan evenly and fast. Sprinkle the almond paste over the batter and top with the wild blueberries. It is extremely important to maintain an even temperature under the whole pan and as mentioned before, do not set it to close to the fire. It will get too hot too fast and you risk burning the pancake as well as undercooking it. 

Let the pancake cook slowly for 20-30 minutes, checking regularly to ensure even cooking. No need to mix, flip or anything.

When the pancake is finished, cut or tear it into servings and dust the top with a generous layer of powered sugar.

*Serve some yummy cardamom hot chocolate while everyone’s waiting 

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