A Jewish Diet
The Tu B’Shevat seder, with its many fruit and nuts, challenges us to reconsider our usual diets, and the recommended Jewish diet. While the FDA recommends a diet high in grains, rich in nutrients and low in saturated fats, Judaism recommends a diet high in holiness, rich in consciousness and connection, and low in selfishness. These four factors guide not only a Jewish diet, but also a Jewish life.
As Jews, we’re commanded to strive for holiness in every facet of our lives. One ritual and spiritual practice that helps us infuse holiness into our daily life, is offering blessings. Offering a bracha or a blessing with mindful consciousness — known in Hebrew as kavanah — helps us transform apparently mundane acts into moments rich with spiritual potential. Saying a blessing before and after each meal ensures that we stop to appreciate our food and its Ultimate Source. In our tradition, eating without blessings to thank God is like stealing from the Source of Life, while robbing ourselves of spiritual awareness. Judaism tells us a proper diet should include healthy portions of holiness — ideally beginning and ending each meal with blessings.
A second key ingredient in a Jewish diet is consciousness. Maintaining a traditional Jewish diet requires a high degree of consciousness in order to follow the ritual guidelines of kashrut commonly described as keeping kosher. The word kosher, which means ritually fit, can apply to a wide range of subjects from the food we eat to the wedding rings we may wear. In the dietary realm, the core ideas of kashrut are defined in the Bible. While the biblical Garden of Eden narrative clearly defines a vegetarian diet as ideal, our Noah narrative highlights the human lust for blood and meat. In Judaism meat eating can be seen as a concession to human blood lust, which was allowed, but highly regulated through ancient cultic ritual and the practice of kashrut.
As we know, the biblical traditions of kashrut include definitions, prohibitions and guidelines for treating animals. Kosher land animals have cloven hoofs and chew their cud (thus cows and most herbivores can be kosher, but pigs and all carnivores are treif, or un-kosher). Kosher fowl essentially include all birds except birds of prey. Kosher marine life must have fins and scales and may not be scavengers. According to kashrut, meat and dairy products may not be mixed, and traditional kosher homes have separate dishes, silverware, cookware and utensils for meat and dairy products.
While kashrut allows the slaughter and consumption of animals for food, it demands that the animals be treated with respect. Judaism requires the schochet (ritual slaughterer) to perform his duties consciously minimizing pain and maximizing reverence for life and the Life Source.
A third dish in the Jewish diet is connection. Our foods connect us symbolically to the teaching of our tradition, and sociologically to our heritage. This is best reflected in the Passover meal, or seder. Tradition teaches us that in this ritual meal, bitter horseradish represents the bitterness of slavery and saltwater reminds us of the tears of bondage, while fresh spring herbs symbolize the promise of hope. Through the Passover meal, food helps us symbolically reenact the journey from slavery to freedom. Similarly, the oily latkes and sufganiyot of Chanukah, remind us of the remarkable events surrounding the rededication of the oil lamps that burned in the ancient Temple.
A Jewish diet also connects people through a program of communal meals. One of the joys of the Sabbath is joining friends and family for a celebratory meal — by tradition this should be the best meal of the week. Every life-cycle event — bris, baby namings, b’nai mitvah, weddings and funerals — is accompanied by a communal meal. These meals and the food we often serve, connect us not only to our family, but to our particular familial heritage.
Our tradition demands that our diet be not only high in holiness and rich in consciousness and connection but also low in selfishness. We are commanded to share our bread with the hungry, even to feed our animals before we feed ourselves. At every Passover seder, we’re expected to call out to all who may pass, all who are hungry, let them come and eat. We strive to make providing food to the hungry a regular part of our Jewish practice, contributing to food pantries and volunteering at soup kitchens.
Mazon is a Hebrew word that means food. It is also an international Jewish organization that urges us to donate 3 percent of the cost of a celebration (such as a wedding or bar mitzvah party) to help feed the hungry the world over. Our blessing after meals includes the phrase "Chazan et hakol," praising God for providing food for all who live. We realize we must be partners with God to realize this promise.
As we know, there is enough food to sustain all who live on this planet if only we’ll be partners with God in the distribution of our resources — learning to share our abundant blessings with those in need. At times, in our world full of hunger, poverty and suffering, the blessings of holiness, compassion, connection and selflessness may seem distant ideals. The Source of Life and Sustenance, which we sometimes call God, may seem distant when we see the eyes of a hungry child.
Leo Baeck, a great rabbi who was sent to concentration camps by the Nazis, was once asked where God was during the Holocaust. His answer? Every time one prisoner helped another to drag a heavy wagon or shared one hard crust of bread with another starving inmate, God was there in the helping and sharing.
May we who are blessed with abundance, be blessed also with the strength, will and conviction to share what we have.
This is the foundation of a Jewish spiritual diet.
Sheryl Nosan-Blank is rabbi at Temple Beth Torah of the San Fernando Valley.