5 Ways to Bring Hygge to Your Kitchen

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February 14, 2024

In today's fast-paced world, it's easy to succumb to the convenience of processed foods and takeout, sacrificing both our health and the joy in the process. We become overwhelmed and things just seem to move faster and faster. What we need is hygge. There is transformative power in bringing Hygge to our kitchens, in embracing whole ingredients, and in reconnecting with the art of cooking.

"So," you may be saying, "that's nice, but how am I supposed to have time to cook with my busy schedule? What on earth is hygge and where do I get it?"

Hygge (ho͞oɡə, h-you-guh) is a Norwegian word and means creating a warm atmosphere and enjoying the good things in life with good people.

Think about this: cooking from scratch is an opportunity to engage your senses, express creativity, and nourish mind, body, and soul. When you cook with fresh produce, herbs, spices, and unprocessed meats, you have the freedom to experiment with flavors, textures, and cooking techniques. Whether you're sautéing vegetables, grilling a whole spatchcock chicken, or simmering a hearty stew, the process of transforming raw ingredients into a delicious meal is immensely rewarding.

Before we delve more into bringing hygge to your kitchen, I have to say a quick word on embracing whole ingredients. One of the most compelling reasons to embrace whole ingredients is their superior nutritional value compared to processed foods. Whole foods are rich in essential nutrients, vitamins, minerals, and antioxidants, which are vital for maintaining optimal health and preventing chronic diseases. By prioritizing fresh meats, vegetables, whole grains, grass-fed proteins, and plenty of healthy fats in your diet, you provide your body with the building blocks it needs to thrive.

Moreover, whole foods are free from artificial additives, preservatives, and excess salt and sugar commonly found in processed foods. By avoiding these harmful ingredients, you can reduce your risk of obesity, heart disease, diabetes, and other health issues (of which America is in the forefront). Instead of relying on pre-packaged meals laden with hidden sugars and unhealthy fats, opt for homemade dishes made with wholesome ingredients for a nourishing and satisfying dining experience.

So now, our list. These are simple things that will make a big difference in your mindset and, over time, lifestyle.

5 ways to bring Hygge to your kitchen

Plan Ahead: Take the time to plan your meals and shop for wholesome ingredients in advance. This ensures that you have everything you need to cook nutritious meals throughout the week (or even month!) and reduces the temptation to opt for convenience foods.
Keep It Simple: You don't need to be a gourmet chef to enjoy cooking. Start with simple recipes that highlight the natural flavors of fresh foods and gradually experiment with more complex dishes as you gain confidence.
Get Creative: Don't be afraid to get creative with your cooking! Explore different flavor combinations, try new ingredients, and experiment with various cooking methods to keep things interesting and exciting.
Involve the Whole Family: Cooking can be a fun and educational activity for the whole family. Get your kids, significant other, or best friend involved in meal preparation, teach them about the importance of healthy foods, and share a love of cooking and good food.
Practice Mindfulness: Slow down and savor each bite of your homemade meals. Pay attention to the flavors, textures, and aromas of the food, and appreciate the nourishment it provides for your body and soul.
(Bonus) Light a candle: Lighting a candle is known to aid mindfulness and bring feelings of peace and comfort. Get cozy at the table or even light one while you're cooking to bring an air of wonder and light into your kitchen.

Keep practicing these things. Write them down somewhere if you'd like.

Remember: cooking with whole ingredients is not only a delicious and satisfying experience but also a powerful tool for promoting health and well-being mentally, emotionally, and physically.

By practicing these 5 (6) tips, you can enjoy a wide range of culinary delights while reaping the countless benefits of a nutrient-rich diet and enjoying hygge. So embark on a culinary adventure today and discover the joy of cooking. Your taste buds and your body will thank you for it!

Why Choose Fermented Foods?

My grandparents on my father’s side used to make sauerkraut in wooden barrels in the basement. My mother’s side made cheese and salami. I could smell these concoctions throughout the entire house. Fermenting is part of your national heritage, no matter your family’s country of origin. Alongside nourishing grass-fed/grass-finished pastured meats like Polyface raises, every person should include real fermented foods into their diet. This method of food preservation goes back farther than most realize, reconnecting us with ancient traditions, long before the refrigerator-freezer was invented. Every culture consumed something fermented every day. Here are the reasons why I like fermented foods. Fermentation preserves food without using high pressure, high heat, or chemicals, so it both conserves and increases them. The nutritional value of fermented foods lies mostly in the pro-biotic bacteria that are present, and byproducts of their digestion. The bacteria’s digestive “waste” is a collection of vitamins, enzymes, and co-factors needed for every system of the body. These include: Vitamins B1, B6, B12, C, and K2 Superoxide dismutase (SOD, an antioxidant) GTF chromium (assists sugar metabolism) Glutathione (a potent detoxifier) Phospholipids (cell membrane building blocks) Digestive enzymes Beta 1,2 glucans (present in shiitake mushrooms; modulates immune system) Fermentation neutralizes or eliminates these: Phytic acid (present in seeds, nuts, beans, legumes) Enzyme inhibitors (also present in seeds, nuts, beans, legumes) Nitrites Prussic acid (hydrogen cyanide) Oxalic acid (binds minerals) Nitrosamines (known carcinogen) Glucosides Probiotics and enzymes in whey neutralize phytic acid and enzyme inhibitors, allowing your digestion to access the nutrients in the food. Enzymes are proteins. Proteins are delicate molecules with very complex structure and shape. The structure of the enzyme gives it its function. Without structure and form, the enzyme will not do its job of catalyzing biochemical reactions. Without enzymes, biochemical reactions would cease. Enzymes are denatured (unraveled or broken down) by high pressure, high heat, acidic conditions, toxic chemicals, and electrical disturbances. Once denatured, they lose their form and shape, therefore they lose their function. Unlike canning and commercial processing, fermenting occurs at atmospheric pressure and room temperature, encouraging beneficial bacteria to thrive. Temperatures above 117 degrees Fahrenheit denature enzymes and kill probiotic bacteria. If you wonder what 117 degrees feels like, it’s the temperature at which you cannot touch an object with your bare hands and hold it for a few seconds. If it’s hot, but you can still touch and hold it in your hand and not pull away, it’s under 117 degrees. This innate protection mechanism (i.e., reflex) prevents your own protein (i.e., skin on your finger) from being denatured. It’s also a good indicator of when your food is hot enough to kill probiotics and denature enzymes. For best results, fermented foods must be eaten raw, never hot or cooked. Fermented foods are safe and protective against pathogens. USDA scientist Roger McFeeters, who oversees a fermentation laboratory, says, “The lactobacilli can number a billion per gram of tissue at the height of fermentation. The bad bacteria can't compete." According to McFeeters, lacto-fermentation has caused no known food-borne illness. "As far as we know, it's been going on for thousands of years. It's perfectly safe.” The sauerkraut that my grandparents made had a layer of raw pork chops embedded in the salted cabbage. When the sauerkraut was done, you could safely eat the pork chops raw! They were pre-digested by the bacteria, and “cooked" by the organic acids in the kraut. Probiotics prevented pathogens from establishing. None of us ever got food poisoning. My grandmother lived to be 100. Fermented foods have anti-carcinogenic properties. They normalize blood pressure and heart rate, help to break down fat in the liver, and maintain healthy systemic pH. And they are quite tasty. In the supermarket, look for fermented foods in the refrigerated section, not on the shelf with canned foods. Shelf-stable canned foods were subjected to high temperatures. The probiotics and enzymes have been denatured. Look for “live cultures” or “live probiotics” on the label. Eat something lacto-fermented every day, like your ancestors did. Just a tablespoon or two of sauerkraut or an ounce or two of cheese is enough to have the desired effect. Choose a salad dressing made with raw apple cider vinegar, or a tablespoon of a fermented condiment such as ketchup, mustard, or mayonnaise. Try a fermented beverage, like kombucha, beet kvass, or ginger ale. (Nourishing Traditions by Sally Fallon has some great recipes for all of these.) The original condiments were digestive aids. They’re easy to make. Try it. May you be deeply nourished! Susan

5 Ways to Bring Hygge to Your Kitchen

5 ways to bring Hygge to your kitchen

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