Dear readers,
I want to share a personal journey with you, one that has deeply impacted both my life and my relationship with this blog. Over the past few years, I encountered a serious health scare that forced me to make dramatic changes to how I eat, think, and live. It’s a journey I never expected to take, and it’s led me to re-evaluate what this blog means to me—and what I hope it can mean to you.
A couple of years ago, routine health checks revealed skyrocketing cholesterol and blood pressure, along with the early signs of atherosclerosis. It was a wake-up call that made me question my choices and lifestyle. I realized that while I loved writing about, researching, and cooking traditional Jewish Viennese dishes, the diet I was maintaining—even with meat limited to Shabbos and Yom Tov—was affecting my health.
I decided to make a change, first becoming vegetarian and then adopting a whole-food, plant-based (WFPB) diet with no added salt, oil, or refined sugar. This wasn’t an easy shift for me, nor was it a small one; Jewish food has always been a cultural and personal anchor in my life. But with each change, I started feeling better. Over time, I lost 30 kg (about 60 pounds), brought my cholesterol down to a healthy level, and eventually no longer needed blood pressure medication. Today, I feel healthy, energized, and even more committed to finding balance in my life and diet.
So here I am, feeling great but facing a dilemma: I loved creating this blog and exploring the heritage and stories behind each recipe, but the food I wrote about was also taking a toll on my health. Many Jewish recipes, especially the traditional Viennese ones, are filled with rich, flavorful ingredients that reflect the celebrations and warmth of Jewish life, but they’re not always aligned with the way I now choose to eat.
It’s a personal crossroads. I still feel deeply connected to the cultural heritage that this blog celebrates, and I don’t want to lose touch with it. But I also don’t want to encourage habits or practices that I no longer believe support long-term health. So, I’m left wondering: what’s the best way forward?
Some ideas have crossed my mind. Perhaps there’s a way to blend tradition with modern, health-focused twists, or even to create a space where I share both traditional recipes and healthier adaptations. I’d love to hear your thoughts as well—how do you balance health and tradition? What are your favorite ways to honor Jewish culinary heritage in a health-conscious way?
Thank you for being part of this journey and for sharing in the love of Jewish Viennese food and culture. I look forward to hearing from you and exploring where this next chapter takes us together.
Warmly,
Nino
P.S. Along with these changes, I also made a few other adjustments: I stopped drinking caffeinated coffee to improve my sleep, and to my surprise, I found that organic decaf can be quite enjoyable! I also cut out alcohol, which has been a complete game-changer for my overall well-being. Now, I’m eagerly waiting for gourmet organic grape juices to start appearing on the market—if anyone knows of a good one, let me know! These shifts, though small in some ways, have had a big impact on my health and quality of life.
P.P.S. Long before these health changes, I was already leaning toward a more plant-based lifestyle for ethical and environmental reasons. This path feels even more meaningful knowing that Jewish tradition and culture have resources that align with these values, emphasizing respect for life, stewardship of the Earth, and mindful consumption. There are many inspiring perspectives on how a plant-based diet can honor these principles, and I find them more relevant than ever on this journey.
I think that many people have gone through what you have described in one way or another and are are eating food as you are and would welcome changed up recipes like your vegan “mock chopped liver” in your last post. I also think you could include traditional recipes along side plant based healthy versions of the same. I find I like to read about traditional recipes and the history behind them, but I will either never make them or find ways to make them healthier or I may make the recipe once to share and be done with it. I am neither a vegetarian or vegan, but some of the best food I have eaten is vegetarian or vegan; sometimes I admit it is the worst.
Hi Faith,
Thank you so much for your thoughtful comment! It’s really encouraging to hear that people like you enjoy both the traditional recipes and the healthier plant-based versions. I love the idea of exploring recipes that keep the spirit of Jewish tradition alive, even as I adapt them to a whole-food, plant-based, salt-free, oil-free, and no added sugar (WFPB SOS-free) approach.
One challenge I face is that I can’t make or thoroughly test non-WFPB SOS-free recipes the way I used to before posting them on the blog. Testing and refining each recipe is a big part of my process, and while I could make exceptions once in a while, creating a steady flow of traditional recipes without modifications is a bit out of reach for me right now. That said, I’m excited to keep sharing WFPB versions that bring out the flavors and history of Jewish cuisine while aligning with my health journey.
I already have a growing collection of WFPB recipes inspired by traditional Jewish dishes, and I’m constantly experimenting with new ideas. I’m glad to know there are readers like you who appreciate both traditional flavors and healthy twists—I’ll do my best to keep that balance in mind!
Thank you again for your support and inspiration!
Warm regards, Nino
I’m so sorry to hear that you haven’t been well, but I’m glad you’re now back on your blog. I’ve missed your posts. I guess the way I balance health and tradition is to only occasionally enjoy some of the traditional food I ate as a child (a lot of comfort food!). Another way to be more health-conscious is to adapt traditional recipes to make them healthier. I agree with Faith Shapiro that your “mock chopped liver” (Pâté à la Rothschild ) is a great version of the traditional chopped liver. It tastes so good and is certainly healthier. Another example is your recipe for Cholent (bean stew) from 31 January 2019, omitting the meat and schmaltz.
I’m not very creative at adapting recipes, but perhaps other readers of this blog can suggest ways to “healthify” some of the recipes on your blog, or suggest other (healthier) traditional recipes you can include. And please – keep writing about the heritage and stories of traditional Jewish foods. I really enjoy that part of your posts. You’re a wonderful storyteller.
Ziseh un gezunt!
Dear Lisa,
Thank you so much for your warm words and welcome back—it truly means a lot to know you’ve missed the posts! I appreciate your perspective on balancing health and tradition, especially by savoring traditional foods as occasional comforts. Adapting some of these cherished recipes has its challenges, but it’s rewarding, too. I’m glad you enjoyed the “mock chopped liver” and the Cholent in their healthier forms. These days, I’m using miso instead of salt (amazingly, it doesn’t raise blood pressure or affect stomach health) and skipping oil—even for browning onions. It’s not quite the same, but the flavors are surprisingly close and good in their own right.
I love your idea of encouraging more readers to share their tips for lightening up recipes, and I’m thrilled to have you join in that conversation! Your encouragement for storytelling is especially motivating, and I’m already working on the next post.
Thank you again for your thoughtful comment.
Warmly, Nino
Our household has just had to take similar steps, cutting out animal products, saturated fats, caffeine, alcohol, and supposedly sugar (I am struggling with this one, especially as winter approaches). I find the challenge of adapting traditional recipes, as well as introducing new traditions, to be rewarding and challenging and I would love to see how you are going about it.
Dear Jen,
Thank you for sharing your experience—it sounds like we’re on very similar paths! Adapting traditional recipes while honoring both health and heritage is certainly both challenging and rewarding. Sugar is a tough one, especially as the colder months set in, bringing all those comforting, nostalgic foods to mind. We’ve eliminated refined sugar completely and now use alternatives like dates and, in rare cases, a bit of artificial sweetener—though overall, I’ve lowered the level of sweetness across the board. Introducing new ingredients and creating fresh traditions around these healthier adaptations has brought a surprising amount of joy.
I’d love to continue sharing this journey and hear about yours. Please feel free to suggest any specific recipes you’re interested in “reinventing”—we might discover some new favorites together. I’m actually working on one right now that I’m excited to share soon!
Warm regards, Nino