Bitz - Magazine

BITZ

A HEALTH REALISTIC LIVING & DINING MAGAZINE

6 HEALTHY RECIPES INSPIRATION FOR COLOURFUL TABLE SETTINGS

3 TOP TIPS for better eating habits

IT’S HEALTHY TO EAT TOGETHER

By Kåre Dehn, Commercial Director

BITZ – AN INFORMAL CONCEPT BOOSTING AWARENESS OF HEALTHY FOOD AND FOCUSING ON EATING TOGETHER

I met Christian Bitz at the end of 2014 and we clicked from the very start. Creativity is so much greater when we work together than when we develop ideas separately. Not because we think alike, but because we play off each other’s energies.

Christian had some thoughts about how he could use his knowledge and professionalism to inspire people to think more about their health. A few years earlier, he had been involved in a research project that concluded, among other things, that the size of a plate’s eating surface plays a large role in how much food we eat, while another study showed that for some reason we eat more vegetables if they are served on a blue plate. These ideas were the starting point for the collaboration between F&H and Christian Bitz and became the basis for the new brand, BITZ.

In 2016, we introduced stoneware in grey, black and green, and as early as 2017 we began experimenting with other gorgeous glaze colours, which was an instant success. Over the years, we have worked with more than ten different colours, with dark blue, green and amber being the most popular. Our latest combinations with a new colour, Wood, have also been well received.

All products and colours are designed and developed in close collaboration between F&H, external designers and Christian Bitz. Since our introduction, we have launched more than 500 products, and we continue with the motivation and drive to develop new products.

CHRISTIAN BITZ AN INNOVATIVE HEALTH REALIST

Christian Bitz is a nutritionist, author and lecturer. He graduated in 2004 from the University of Copenhagen and holds a Master of Science degree in Human Nutrition. He is a regular on national Danish television as the host and expert on many Danish TV shows. Christian has been a consultant at Bispebjerg and Frederiksberg Hospital, where he was involved in patient dietary research and development.

Christian Bitz calls himself a health realist and believes that health and nutrition are not about deprivation and strict diets, but more about paying attention to what you eat. His goal is to make people healthier. Health must be based on solid science, and it should feel great for the individual. The health wave is heading in a realistic direction, where it is actually possible to start a healthier life – it should be fun, and the switch to healthier living must be driven by desire. Christian Bitz has a progressive stance on health and has participated in many debates and political work over the years. In 2017-18, he was part of the Danish government’s advisory board working with recommendations to make Denmark healthier.

HEALTH REALISM

Much of life is about performance. It’s about balancing a busy work and family life in the best possible way, which is everyday life for a lot of people. I want to give, perform, and have energy for everything. That’s why health is absolutely essential to me. Good health allows me to perform better and at a higher level. That’s why I make health a top priority – every day. But it’s not just health that gives my life quality. There are, of course, other things as well. Socialising with friends and family. Success in my career. A smile from my daughters. A glass of red wine or two. And a piece of dark chocolate, just to name a few. In other words, a high-quality life is what I’m aiming for. And here, health – especially a healthy balance – is absolutely essential for success.

THE PLATE MODEL

What can we do to eat a little healthier? It’s simple! I’ve created a simple plate model that you can use as a guide to put together healthier meals. The purpose of the plate model is to adjust the balance between carbohydrates and protein so that the body gets the essential nutrients, optimal satiety and, equally as important, the chance to create food

that tastes great. Because it’s important that food tastes good and is easy to prepare. That’s why I’ve also created a series of recipes that you can find in this magazine.

The basic principles of meal composition are simple. Eat protein-rich foods and choose the best carbohydrate sources. The purpose of eating protein-rich

food is to boost your energy and performance. It is beneficial to let proteins comprise 20-30% of your energy intake. You’ll find proteins in legumes, nuts, fish, seafood, poultry, meat, eggs, and dairy products. Carbohydrates are primarily found in fruits, berries, vegetables, cereals, rice and potatoes. It is important to choose carbohydrate sources that absorb slowly into the blood. That’s the case for almost all fruits and vegetables. When it comes to grains, you should choose whole grain products in which the grains are as intact as possible. Wholemeal pasta, potatoes and vegetables should be cooked as lightly as possible – pasta should be al dente, and potatoes should be left with a little “bite” to them, while vegetables should be lightly steamed or eaten raw. Translated into the plate model, this means that half of the plate is composed of vegetables, a quarter of protein-rich foods, and the last quarter is made up of carbohydrate sources, that is, traditional side dishes such as rice, pasta and potatoes.

1. Vegetables, preferably as many different kinds as possible.

2. Protein-rich foods such as fish, poultry, legumes, dairy products or eggs.

3. Carbohydrate-rich foods like potatoes, rice, pasta or bread.

IT’S HEALTHY TO EAT TOGETHER

EAT TOGETHER

Unfortunately, we are eating fewer meals together as families because our lives are becoming ever busier. And that affects both our health and social cohesion. When we eat meals together with others, we think more about how much and what we are eating – we simply eat in a healthier way. Sharing a meal also strengthens relationships and a sense of family togetherness. The food is of course the focus, but the togetherness and atmosphere are of enormous importance. As the conversation flows and we take stock of what has happened during the day, and when we give ourselves time to have real conversations, it helps to give the meal invaluable importance for the family and for the family’s overall development. Canadian research has shown that six-year-old children who enjoyed many family meals in everyday life were also healthier and consumed less sugary drinks by the time they reached the age of 10. They also had better social skills, and this could be a result of the time children spend talking with their parents during mealtimes. This finding is backed up by a major Danish study from DTU National Food Institute in Denmark, which showed:

• TIME SPENT EATING (MORNING AND EVENING): the longer time spent eating, the healthier the eating habits

• SKIPPING MEALS: the more meals are skipped, the less healthy the eating habits

• HAVING BREAKFAST WITH OTHERS means healthier eating habits

• HOMEMADE FOOD means healthier eating habits

It’s not just the social aspect that affects our appetite and health. So do the plates we eat from. Research has shown that when we eat from plates with small eating surfaces, we eat reduced portions and thus fewer calories. This is probably due to an optical illusion, because a portion of food served on a small plate looks larger than when the same portion is served on a large plate. The size of the plate thus helps to determine what we consider an appropriate portion size. This is the reason for the development of the original BITZ dinnerware, where the eating surface is smaller. There is also research that indicates that coloured plates can influence appetite and make ingredients and dishes look more inviting.

EXERCISE

What type of workout should we choose, and how should we approach it? The answer is not simple, and it’s certainly not the same for everyone. Basically, the most important thing is that you do exercise and that you make an effort to be fully present during exercise and focus on getting the most out of it. If you want to exercise effectively, you need to focus on getting a short blast of intense exercise rather than a slow and steady workout.

But exercise is basically movement, and everything counts! So instead of fretting about what you didn’t get done, feel good about everything that you actually have achieved. It could be a walk during your lunch break or taking the stairs instead of the lift. We need to remember and feel good about these small daily positive choices! So move when you can and enjoy the effect of even the smallest improvements.

BREAKFAST FOR 1 PERSON

BREAKFAST EGG CREPE WITH POINTED CABBAGE

• 2 eggs

• 1 tbsp. oil

• 2 slices hard cheese, such as Parmesan

• 2 slices of ham

• 1 tsp. Dijon mustard

• 1/4 pointed cabbage

• Salt and pepper

I love eggs at all times of the day. They are filling and packed with nutrients. When I don’t make fried eggs or soft-boiled eggs, I’ll make an egg crepe. In the morning, I usually go classic with cheese and ham – and perhaps a bit of veg if I have leftovers in the fridge. But everything works when it comes to an egg crepe. Here’s a suggestion:

Break 2 eggs into a hot non-stick pan with a little oil, spread the eggs out so that they cover the entire pan and fry over low heat as you would a pancake. Add cheese and ham to the crepe. Season with salt and pepper and remove the crepe from the pan. Spread on a little Dijon mustard, add finely sliced scallions, and roll the crepe together. The crepe also makes a great snack or packed lunch.

SNACK FOR 4 PEOPLE

BEETROOT HUMMUS

• 200 g of raw beetroot

• 125 g dried chickpeas

• 1 clove of garlic

• 4 tbsp. tahini, preferably white or light

• Juice of 1 lemon

• Salt and pepper

• 1 tsp. cumin

• 1/2 dl apple cider vinegar

• Approx. 1 dl olive oil

I love hummus. End of story. This version is made with beetroot to provide colour and a wonderful fresh taste. A little chili can be added if you like spicy food.

Soak the chickpeas in cold water for at least 6 hours. Drain the water. Peel the beetroot and cut them into smaller pieces. Simmer the beetroot together with the chickpeas for 50 minutes in lightly salted water. Drain using a colander, but set the cooking water aside. Let the chickpeas and beetroot cool. Put them and the rest of the ingredients in a mini chopper / blender. Blend everything and adjust the consistency with a little of the cooking water. Season with lemon juice and salt. Serve with lots of vegetables, toast or whatever you feel like dipping.

INTERVIEW WITH CHRISTIAN BITZ

INSPIRATION COMES FROM NATURE

WHAT DOES YOUR EVERYDAY LIFE LOOK LIKE?

I live north of Copenhagen with my partner, our four teenage daughters and our dog, Vitus. My days are very different. Most of the time I’m on the road all across Denmark giving talks and attending meetings. I don’t have an office, so everything – including idea development and designing BITZ products –takes place in my home.

HOW DO YOU STAY HEALTHY?

I eat a lot of vegetables throughout the day, starting in the morning. I strive to think positive and always make sure to actively seek out what is healthy, rather than just avoiding what is unhealthy. I’m also very physically active. I work out every day and do all kinds of sports: running, fitness, SUP, tennis and paddle tennis. As often as possible, I travel to my second home in Italy, where I surf in the sea and cycle in the mountains.

WHEN DID YOU BEGIN DESIGNING KITCHEN PRODUCTS?

In 2016, I launched a stoneware dinnerware range together with F&H. I wanted to influence people’s health and eating habits. Talking and writing about health is one thing, but to have a direct impact and encourage healthier eating – that was a new and exciting mission for me.

HOW DO HEALTH AND NUTRITION AND RELATE TO PRODUCT DESIGN?

Scientific research has shown that tableware can affect what and how you eat. Take plate size – with a smaller eating area, you take smaller portions because the food actually appears to take up more space on the plate. That means fewer calories without feeling like you’re missing out. This is the background to our classic plate collection.

Making an effort to set an inviting table also has an impact on health. Instead of seeing daily meals just as something that needs to be done, spend a little more time on them. It takes 20 minutes from the first bite for the satiety signals to start to appear, so slow down and eat less.

When we eat meals together with others, we also think more about how much and what we are eating – quite simply, we eat in a more health-conscious way. Sharing a meal also strengthens family relationships and a sense of presence. Food is of course in focus, but togetherness and atmosphere are also highly important.

WHERE DO YOU FIND YOUR INSPIRATION?

Nature is my greatest source of inspiration. Every time I exercise in nature, I get inspired. I love the unpredictability and imperfection of nature, which I try to incorporate into our designs when we combine materials and colours. Plates in different colours give you more options when arranging your food. Broccoli on a black surface looks different than it does on a green one. Team the plates with colourful glasses and cutlery in different materials and enjoy how beautiful your dinnertime can be.

HOW DO YOU ENVISION THE TABLEWARE OF THE FUTURE?

We work closely with our agents around the world to better understand the food cultures and traditions of different countries. It’s exciting to develop the brand from a Scandinavian to a global brand. At the same time, it is important that we do not lose sight of our primary mission and our DNA. I acquire a lot of knowledge about eating habits around the world, which is incredible – and incredibly useful.

There’s always a reason to add extra colour to your life. In fact, there is seldom any reason not to. The biggest and best options to add flair to your table setting with amazing colours are found right here – in BITZ’s colourful universe.

WHAT’S YOUR TOP TABLE SETTING TIP?

Keep it simple and make a few bold changes, but at your own pace. Don’t integrate complete makeovers from magazines and influencers, but let it be personal and reflect who you are. You can see my own personal favourites on the following pages of the magazine.

The table setting is absolutely central to the meal. Stimulate the senses with contrasts, to the delight of yourself and those you eat with. The extensive and diverse BITZ range includes plates, bowls, dishes, mills, cups, glasses and much more to excite the eye and stimulate the sense of taste during dinner. Adding some decorations like candles in candlesticks and flowers in vases also appeals to all senses and lifts the experience. And you could sip some after-dinner coffee from colourful mugs.

TO BE EATEN ANYTIME, SERVES 4

SHAKSHOUKA

• 2 large red bell peppers

• 4 cloves of garlic

• 2 tbsp. olive oil

• 1-2 tbsp. harissa paste or mild chili paste

• 2 tbsp. tomato paste

• 1 tsp. cumin

• 2 tins of chopped tomatoes (you can also use 8-10 fresh tomatoes cut into cubes)

• 8 quail eggs

• Salt and pepper

• Fresh herbs, such as flat leaf parsley

Behind the exotic name is this simple yet delicious combination of tomato and egg. The dish is perfect at any time of the day.

Cut the peppers into small cubes and finely chop the garlic. Heat oil in a large pan, spread harissa paste on the pan and stir. Add tomato paste, bell pepper, garlic, cumin and 1 tsp. salt. Sauté everything well over medium heat for about 10 minutes. Add the tomatoes and let the mixture simmer another 10 minutes or longer. Let it cook a bit longer to allow the mixture to reduce and thicken. Season with salt and pepper.

Pour the tomato sauce into a baking dish or small ramekins. Make 8 indentations and gently crack one egg into each indentation. Put the dish/ramekins in the oven at 200 degrees for 10-12 minutes until the egg whites are set. Let the dish rest for a few minutes and serve with plenty of herbs sprinkled on top. Serve with a green salad and crusty bread.

LIGHT MEAL OR SIDE DISH, SERVES 4

GRILLED ASPARAGUS AND FENNEL AU GRATIN

FENNEL AU GRATIN

• 4 fennel

• Zest and juice of 1 lemon

• 2 rosemary stems

• 1 bunch of flat leaf parsley

• 1 shallot

• 3 cloves of garlic

• ½ dl olive oil

• 1 tin of peeled tomatoes

• 5 tbsp. freshly grated Parmesan

• 5 tbsp. breadcrumbs

• Salt and pepper

ASPARAGUS

• 1 bunch of green asparagus

• 2 lemons

• Small amount of grated Parmesan

• 10 drops of olive oil

• Salt and pepper

Spring’s absolute best vegetables, if you ask me. Asparagus and fennel, here gently prepared. If you have small amounts of each left over, you can grate them with a mandoline slicer and toss to coat with lemon juice, olive oil, salt and pepper. And enjoy everything with a glass of white wine.

Cut off the tops and bottoms of the fennel and slice in half. Put water, lemon zest and juice in a saucepan and bring to a boil. Add the fennel and let them cook for 10 minutes. Remove the fennel and heat the oven to 180°C. Strip the leaves off the rosemary stem and chop finely. Chop the parsley very finely. In a pan, sauté the onion and garlic in olive oil and remove half of the onion mixture to a bowl. Add tomato and rosemary to the rest of the onion mixture in the pan, bring to a boil and season with salt and pepper. Fill a ovenproof dish with the tomato sauce and the cooked fennel. Toss the onion mixture with breadcrumbs and parsley and spread the onion breadcrumbs over the tomato and fennel mixture in the ovenproof dish. Put the dish in the oven for about 25 minutes and bake until the surface is golden. Serve immediately.

Rinse the asparagus and snap off the ends. Cut the lemons in half. Place the asparagus and lemon halves on a grill or grill pan over high heat for 3-4 minutes or until they begin to brown slightly. The asparagus should still have a “bite” to it. Serve the grilled asparagus with parmesan flakes, a few drops of olive oil, juice from the grilled lemons, salt and pepper.

WOOD

We’re continually adding stylish new items to the collection. One of our newest launches is a brand-new basic shade, the beautiful matte brown wood, and a number of striking new colour combinations. The exciting new glaze colours are drawn from among nature’s myriad shades. We call them wood, sand, ocean and forest, and it almost goes without saying that the inspiration for them comes from the forest, the beach and the sea. You can find most of our popular and familiar products in the new colour palette, which of course matches the rest of the range.

We’ve drawn the inspiration for our beautiful new colour ocean from the fascinating and endless oceans that are blue as far as the eye can see. You can now serve inviting and tempting dishes on a wonderful blue background.

Set a beautiful, festive and colourful table and take advantage of the opportunities that lie in combining different materials and shades. Put glass, stoneware and colours together based on your own personal style. This will create contrasts as well as unities in the overall look.

GASTRO

Make everyday life more festive and set the table with bowls and plates that add colour to your food. Instead of using classic white plates, the modern dining table should be cheery and vibrant so as to bring life to mealtimes. The many amazing colours in the BITZ collection don’t make it easy to choose, but the good thing is that you decide whether you want to keep your table setting tone-on-tone or set a colourful table where you mix and match shades and materials.

KUSINTHA

CREATE CHANGE FOR AFRICA

Kusintha is an ongoing support project that was started in 2018 by Christian Bitz and his girlfriend Lisette Rützou. Kusintha focuses on the world’s poorest areas, including establishing local wells with clean drinking water, improving crop security and ensuring that children are given the opportunity to attend kindergarten and school.

In the poorest countries of Africa, the majority of the rural population live as smallholder farmers in small villages where basic needs such as water and food are in short supply. Food and water shortages pose particular challenges here. For this reason, Kusintha aims to install local wells in the poorest areas. A shorter distance to a well allows women to work, and children can go to kindergarten and school. Kusintha has already secured clean drinking water for more than 4,000 people.

From 2018 to 2021, more than DKK 700,000 has been raised for vital projects. Kusintha’s projects include helping to establish 9 wells, improving crop security and building a kindergarten in Malawi. The continued goal of the project is to donate more than DKK 200,000 per year via the sale of Kusintha products.

THE KUSINTHA COLLECTION

The Kusintha collection is a collection of products crafted from coloured glass. Set the table with a variety of plates in different sizes, water glasses, a jug, water bottles in two sizes, small and large bowls and complete the styling with vases and tealight holders, all in stunning colours matched to the gorgeous glaze colours in the stoneware collection.

BITZ’s wide range makes it easy to set a beautiful everyday table. Follow your own personal style, your mood and your sense of what makes you happy. The passion you put into setting the table pays off, inspiring your surroundings and the people you share your meals with.

SERVES 4

COD ALLA PUTTANESCA

• 400-500 g cherry tomatoes

• 12 tinned anchovy fillets

• 100 g olives

• 2 cloves of crushed garlic

• 2 tbsp. capers

• A small handful of oregano or thyme leaves

• Olive oil

• Approx. 500 g cod cut into 4 pieces

• 20 basil leaves

This dish is inspired by simple Italian cuisine. Cod alla puttanesca is best when tomatoes are at their best: in season. Serve with a good sourdough bread torn into smaller pieces and dipped in the juice from the tomatoes ... It doesn’t get any better!

Halve the tomatoes and place them on a chopping board. Sprinkle with plenty of salt and leave for 5 minutes. Coarsely chop half of the anchovies and pit the olives. Place tomatoes, chopped anchovies, garlic, capers and olives in a large bowl along with oregano, a pinch of salt, a good twist of black pepper and a few splashes of olive oil. Toss the mixture a few times and let the bowl stand.

Heat a grill pan to high heat, season the cod pieces on both sides and fry them for 3-4 minutes on each side in a little olive oil until they form grill marks. Arrange the fish on four plates and spread the puttanesca sauce, basil leaves and finally the remaining anchovy fillets over it.

SERVES 4

PARMIGIANA DI MELANZANE

FILLING

• 600 g aubergine

• 100 g wheat flour

• Salt

• 200-400 ml of neutral cooking oil for frying

• 250 g freshly grated Parmesan

SAUCE

• 1 clove minced garlic

• 1 chopped onion

• 5 tbsp. olive oil

• 400 g tinned tomatoes

• 500 g of fresh tomatoes or fresh chopped tomatoes (fresh tomatoes give a firmer consistency, but you can substitute with a second tin)

• 50 g tomato paste

• 15 g of fresh, coarsely chopped basil

• Salt, pepper and a little sugar

One of my absolute favourite dishes from Italian cuisine – and it’s vegetarian. At our house, we call it healthy lasagna, and if possible, it tastes even better the next day, when it has settled a little and the taste has developed further.

AUBERGINE

Cut the aubergine lengthwise into slices about 0.7-1 cm thick. Sprinkle with salt and allow to drain for at least 30 minutes. While the aubergine slices drain, prepare the tomato sauce.

TOMATO SAUCE

Sauté garlic and onions in oil on low heat for 5-10 minutes. Don’t allow them to brown. Add tomatoes, tomato paste, basil, salt and a little sugar. Simmer the sauce for 30-40 minutes, stirring once in a while. Season to taste with salt and a little pepper. After the aubergine slices have drained, rinse in cold water and pat dry with a tea towel. Coat the aubergine slices in flour and fry until golden in a deep pan or saucepan in plenty of oil. They should look similar to deepfried with plenty of colour. Let them drain on a sheet of parchment paper and set aside. Heat the oven to 200°C.

Grease an ovenproof dish with oil and layer the tomato sauce, eggplant slices and Parmesan. Start with tomato sauce and finish with tomato sauce and Parmesan. The dish is baked in the oven for about 25 minutes, after which it should rest for 5 minutes before serving. Serve with green salad and a little crusty bread.

WATER BOTTLE

Drinking water is healthy. The beautiful glass bottles with ceramic stoppers look incredible on the table. They come in two sizes and four sensational shades that match the colours of BITZ stoneware.

SERVING DISH

Showcase your tasty culinary creations on a gorgeous serving dish – it’s the obvious choice. It could be a delicious salad, a succulent meat dish, sliced fruit or small sweet treats.

C H RIST I A N BIT Z ’ S 4

FAVO U R ITES

PASTA BOWL

I use this bowl almost every day. The size is perfect for a meal-sized salad, soup or pasta. It also works well as a bowl for a small salad shared by two.

WATER GLASS

Beautiful water glasses complete the table setting. The Kusintha water glasses in coloured glass feature the same elegant fluted look as the jug from the same collection.

3 TOP TIPS FOR BETTER EATING HABITS

1 2 3

EAT MORE FLAVOURFUL FOOD

Good, flavourful food satisfies our senses so we eat our fill in quality rather than quantity. Prioritise eating good quality produce and limit the amount of processed foods you consume. Look at the list of ingredients: If there’s something you can’t pronounce, don’t put it in your mouth.

EAT MORE VEGETABLES

Make it a rule to eat vegetables, berries, or fruits at all meals. They are packed with nutrition, vitamins and minerals, the satiety factor is top notch, and the calorie content is extremely low, which is optimal for our health. Look for seasonal produce to get the full benefits of flavour and health.

EAT EVERYTHING

If you are really strict about avoiding sweets, your craving for them will increase and you will “cave in” to your craving. Which is why I always say: Nothing is forbidden! Healthy foods are good for the body, but less healthy ingredients such as red wine, cakes or sweets can also be good for the soul as well as your mood. And if you want to prepare healthy foods, they often require a little butter, cream and other flavourings to make them taste good. So don’t rule anything out. Instead, take pleasure in how wonderful it is to eat food that benefits both body and soul!

SALAD BOWL

The stoneware salad bowl is the perfect size for all your salads and dishes, not least because it is available in two sizes. And of course, it comes in almost every fabulous colour that you can imagine.