Seeing as it'll be Easter in a few days, I thought I'd make an Easter bento for my little ones. This one is for TinySprite, who asked for her ma po tofu in her favorite panda bowl, so of course I obliged. I scooped it over black rice, and topped with sliced green onion, a tofu rabbit (cut with my nice metal cutter from the same shop as the one I got my dragon, goldfish, double flower, butterfly and bird cutters). I even gave him a carrot with cilantro greens to keep him happy.
The top tier of her bowl contains tomatoes, Moloka'i Okinawan sweet potatoes, carrot, broccoli, blackberries and strawberry. I brought these sweet potatoes back with me from Hawaii, where I saw this red-skinned purple-fleshed variety for the first time. Usually the Okinawan sweet potatoes have a whitish outer skin but this type, supposedly grown only on the Hawaiian island of Moloka'i, are distinguished not only by their red skin but their creamier flesh, as seen here. Too bad I can't find them in California. We'll be enjoying my stash for a few more days while they last, though!
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!