Who would have thought … broccoli on a camel? Here’s a simple, cartoony ship of the desert to get the mini chefs excited about dinner.
- broccoli (or cauliflower)
- carrot (or kumara)
- peas (or corn)
- parsnip (or carrot/potato wedges)
- pumpkin (or carrot/kumara)
- couscous – I used wholegrain (or rice or corn)
Step 1 Cut two broccoli florets of about the same size.
Step 2 Add a carrot body.
Step 3 Slice the classic, curved neck of the camel.
Step 4 Then a carrot head (with a slice taken out for the mouth).
Step 5 I used some roasted parsnip for the legs.
And a pea for the eyes and nostril.
Step 6 More carrot makes some funky feet.
Step 7 Add a roasted parsnip tail.
Step 8 And some couscous that was born to be sand!
Step 9 Then I used roasted pumpkin for a lovely, orange sun to finish.
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.