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Mother’s Day edible flowers

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Mother's Day edible flowers

Nothing says Mother’s Day like flowers. And ones you can eat, too – bonus!

I’ve created a fun plate that is simple so the mini-chefs can get involved, or even make themselves with a little supervision.

Recipe

Ingredients

  • small tomatoes (or cherry)
  • celery (or spring onions)
  • baby spinach (or lettuce – you can use scissors to cut to size and shape!)
  • I used a little cucumber (optional)

Method

Step 1 Slice the tomatoes in half. Cut two triangles out of one end to leave a ‘flower shape’ (a sharp knife really helps).

Step 2 Then add as many ‘bulbs’ as you’d like.

Step 3 Cut some celery stalks. Just slice until the width of the celery is in proportion with the size of your tomatoes.

Step 4 Add some leaves using baby spinach.

Step 5 I cut the centre out of 2 large leaves then added some spinach ‘ribbons’ to create a bow.

Step 6 To finish off I added a small slice of cucumber to the underside of the tomato. This could also be done with spinach.

Happy Mother’s Day!

Judith

Judith Yeabsley is a mum of two boys who is
passionate about healthy food for kids. Her blog
The Art of Nutrition is a popular place to find
inspiration for fun, healthy, creative food for kids
big and small. Judith describes her mission as
“how to present healthy food creatively so it is
delicious looking and impulse-creating, so kids
can’t wait to tackle the plate”. The focus is fruit, vegetables and whole
grains. The plates are designed to be made by the average time-poor
parent, in the average kitchen, using readily available ingredients and
working on a budget.




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