Greening a Red, White and Blue Menu

Hotdogs and hamburgers may get all the attention at a Fourth of July barbecue but there are plenty of other options.

If you're interested in eating healthier foods, or in satisfying the needs of guests who may have health or religious objections to standard American fare, Bhavani Jaroff has plenty of ideas.

The Old Westbury resident, who works with the Slow Food movement in Huntington and elsewhere, and teaches classes about vegetarian meal preparation, offers numerous ideas on smart meals.  Her menus include gluten-free foods, alternatives to meat and choices for those with a variety of problems with eggs, milk or other foods. (see attached recipe).

Her recipes grow out of a long commitment to reduce the waste of resources
and to eat and feed others a healthier diet.

"I love the conviviality of food," she said.  "I don't want to feel restricted.  If i felt  restricted I doubt I would have done it for 40 years. I have not eaten meat including chicken, and have raised children as vegetarians. Balance is the thing."

She recommends eating at home whenever possible instead of dining out.
"When you're cooking for your family, you're imbuing it with love. More children need to be fed with food that has love go into it," she said. "When you eat at home, you know the quality of the ingredients."

Allergies and personal preferences can complicate any menu. "The limitations are unbelievable," she said, citing the need for alternatives to eggs to alternatives for eggs and mlike to dealing with allergies to fish and peanuts. "But within limitations, there is freedom," she said.

Among her other projects is a plan for a cookbook featuring family recipes that can be adjusted to accommodate other people's needs.  She also occasionally teaches kids in classrooms about healthy recipes and is registered with BOCES to do workshops that include ways to make vegetarian sushi rolls, and making pizzas and yogurt parfaits. She is teaching a seasonal cooking class Wednesday.