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
Hello Nino,
I’m only now reading this blog post, and I just wanted to say, congratulations and Mazel Tov! I’m glad you’re feeling better and finding a balance between tradition and health. I’m not exactly vegan or vegetarian, but I try to avoid meat as much as possible and don’t really like eggs, so I’m often trying to find ways to “veganize” Jewish recipes; I haven’t read it in full yet, but I know that Fania Lewando’s The Vilna Vegetarian Cookbook is considered a milestone in vegan and vegetarian Jewish cuisine :)
Looking forward to reading new recipes from you, and best wishes!
Bianca
Dear Bianca,
Thank you so much for your wonderfully thoughtful comment and congratulations! It genuinely means a lot to hear that my journey resonates with you and your own efforts to find that balance between tradition and health.
It’s interesting you mention your own “almost no-meat” state. I was there myself for quite some time before my more recent health issues became undeniable. For some, reducing meat is enough, but for me, the stakes were just too high. It truly underscores how individual our bodies are – some can tolerate eggs, others can’t, and what works for one doesn’t always work for another. Beyond health, ethical and environmental reasons also played a pivotal role in solidifying my commitment to a more plant-based approach.
And you are absolutely spot-on about Fania Lewando’s The Vilna Vegetarian Cookbook! It’s a foundational text, isn’t it? Such a powerful reminder that Jewish cuisine has always held space for plant-forward approaches, often far more comprehensively than many realize today.
I’m truly excited to continue exploring these nuanced intersections and sharing more recipes that bridge heritage, health, and uncompromising taste.
Warmly from Vienna,
Nino
Thank you so much for your reply Nino! In my case, the “almost” vegan diet is mostly due to ethical and environmental reasons, as you rightly mentioned, but I can’t deny that it definitely feels much healthier, too! And as you say, people tend to think of Jewish cuisine as very meat-centric, but it actually includes lots of vegetarian and vegan options (and let’s not forget the many rabbis and thinkers who were early advocates for vegetarianism!).
Can I ask how are you planning on celebrating Shavuot (if you are celebrating it)? Are there specific Jewish Viennese recipes for this occasion (beside the cheesecake, I imagine), and can they be made vegan?
Thank you again and all the best from Turin!
Bianca
Dear Bianca,
You’re absolutely right that the “almost” vegan path often starts with ethical and environmental considerations. It’s fascinating how those values, when explored, so often converge with personal well-being. And yes, people tend to overlook the rich tapestry of plant-based dishes within Jewish cuisine, which, as you note, has been championed by thinkers and rabbis for centuries. It’s a history that deserves more recognition.
Regarding Shavuot, that’s a fantastic question! You’re spot on about cheesecake being a classic – we’ve actually spent the last year perfecting our WFPB SOS-free cheesecake recipe. I’m planning to publish it, but I’m still weighing the best way to do so. I have an existing, rather lengthy blog post on the vegetarian version. The healthy vegan version might serve as an appendix, perhaps, to the existing recipe, allowing for a deeper dive into the original while highlighting the plant-based innovation.
Beyond cheesecake, cheese Palatschinken (as blintzes are called in Vienna – granted they are shaped a little bit differently) were, of course, a staple for us. I’m actively working on a vegan version, but I haven’t quite perfected the recipe to my standards yet. It’s a delicious challenge to get that balance of texture and taste just right without dairy and eggs!
It’s inspiring to hear about your efforts in Turin. Please do keep in touch, and perhaps we can share more ideas as we both continue this journey of adapting our culinary heritage.
Warmly from Vienna,
Nino