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Waving hands platter

“I forgot to tell you but I need a share plate for school/kindy/Guides on Friday”. The dreaded words from your forgetful child on a Wednesday night…

Coming up with an idea that is simple, quick, economical, healthy, fun and portable is often a challenge. I have been thinking of plates that hopefully tick these boxes. The first of which is the ‘waving hands platter’ (as so many share plates are to say goodbye to a teacher or a student).

I have used a pot plant ‘saucer’ from the hardware store as the plate. Cheap, droppable and with a lip so things don’t slide off during transport!!

Recipe

Ingredients

  • hummus
  • carrot (and/or capsicum/cucumber)
  • celery (or other salad veg)
  • orange kumara (this is fabulous raw with dip)

Method

Step 1 I scooped the hummus into a plastic freezer bag and snipped a corner off to make a simple piping bag. It was then pretty easy to write “goodbye”.

Step 2 Then I cut ‘hands’ from celery and carrot. To do this I sliced the veges quite thickly and so they yielded a flat surface. Next I cut them into a mitten shape, then finished off with three simple slices into the top part of the mitten to denote four fingers.

Step 3 Place each of the hands onto a cocktail stick ready to dip into the hummus.

Step 4 Add a little pot of hummus and arrange the waving hands.

Perfect for kids small and very big!

If you are catering for many you can always have additional carrot, celery, kumara or other veg batons cut simply and kept in reserve.

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.

First published: Jun 2014



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