December Traditions

As every year in December, time seems to flow more slowly. Children eagerly await the first snowflakes, bake gingerbread cookies, and inquire about family traditions. The December period can be an excellent opportunity to strengthen family bonds, pass down multi-generational traditions to children, especially those related to holiday dishes.

As a dietitian, I appreciate the dishes from the festive table. Fish is rich in omega-3 fatty acids, and beetroot soup is rich in powerful antioxidants, which enhance oxygen absorption by cells fourfold, thereby supporting the circulatory system.

A traditional vegetable salad is a combination of taste, texture, and vitamins. Essential polish compote made from dried fruits has its enthusiasts in families, as well as individuals who will never acquire a taste for it.

For some children, traditional holiday dishes may pose too great a challenge and be more difficult to eat. Dishes flavoured with marjoram, thyme, or with the addition of dried plums may be appealing for adults, but for children, such an explosion of flavours and aromas can be limiting. Therefore, when cooking, it is worth preparing a less seasoned portion for children. This can also become your family tradition – the tradition of being open to exploring new foods with our children.

Sometimes grandparents or distant relatives may find it difficult to understand why children at the table do not express a willingness to eat the prepared meals. I remember offering dumplings with fruits to my almost 3-year-old Helena on Christmas Eve, and the fish with vegetables was served separately: a piece of fish and vegetables on the side.

The holiday season is an excellent opportunity to embrace the concept of “Slow Food.” “Slow Food” is an idea promoting conscious eating, taking into account the nutritional values it contains, its origin, and the way it is prepared. In the daily hustle and bustle of life, it is during these holiday moments that provide an excellent opportunity to focus on the quality of food.

During the December preparations, I encourage you to make 5 dumplings together rather than buying 20 on sale, cook beetroot borscht, and even chop vegetables somewhat unevenly for a traditional salad. Shared time in the kitchen is a moment of experiencing, being together, and discovering traditions. Slow food can be a way to create unique dishes that not only taste delicious but also bring people together during their preparation. At this moment, tradition takes on a new dimension – becoming a symbol of effort and love put into preparing a dish. It doesn’t have to be perfect; it can be good enough.

What about the dishes that remain after the festive dinner? In many places in Poland, there are places where you can bring a described dish that people in need can eat. You can plan which place you will deliver the dishes to. Sharing is a beautiful tradition that carries a lesson of sensitivity and empathy for children.

On the occasion of the upcoming festive days, I wish you that time indeed flows more slowly, that the scent fills your home, and while feasting at the table, peace, understanding, and kindness prevail.

Agnieszka Danielewicz is an experienced dietitian, lecturer, and motivational coach certified in MBT and T&T. She is the owner of Eligo Institute and an author of publications and methods supporting dietary habit changes. She is a member of the Polish Society for Obesity Research and the European Association for the Study of Obesity. For the past 14 years, she has been developing and providing substantial support for programs promoting healthy eating targeted at various audiences, particularly educational institutions at student, parent, teacher, and staff levels responsible for collective nutrition. Her professional goal is to inspire changes in perceiving health as a value that can be influenced regardless of age. She is a mother of two and an avid basketball fan in her daily life.