Celebrate Mother Nature, Too!

Crunchy moms are all about daily healthy choices. Mother’s Day is no exception. Store-bought bonbons and floral frou-frou are right out. So, how to celebrate the natural mom in your life? Indulge her senses, be mindful of her principles, and stay in the moment!

A Peak Experience

Build her day around a picnic! Head into the closest wilderness for a day hike, bike to a nearby park, or step out into the garden with your whole-food feast in tow. Rain or shine, you’ll want to celebrate the outdoors, so have a foul-weather “plan b” in place, even if it’s watching the rain beat against the windows from a living-room tent or blanket spread on the floor.

"Oilcloth cerata" by Gower

“Oilcloth cerata” by Gower

Packing a picnic for lovers of whole and raw foods is a breeze. Just remember to include wholesome accompaniments like these:

  • – Plenty of water, packed with cubes of frozen herbal tea, juice, sparkling hard cider or organic wine
  • – Local spring greens in a salad or for garnish
  • – Her favorite fresh seasonal fruit
  • – A veggie spread like edamame hummus or smoked eggplant puree, plus whole-grain chips
  • – Trail bites, such as dried cherries and fennel seeds or sesame-rolled dates

KaTom has everything you’ll need to create delicious infused bevvies. Brew tea in Libbey‘s Glass Infusion Jar, which holds a little over a gallon. Use American Metalcraft’s ultralight bamboo tongs to add fresh herbs, and pack extra leaves for garnish in Lekue’s innovative Herb Stick. Then chill and bottle tea in Swell’s hand-painted 17-oz. stainless-steel bottle. These non-toxic, non-leaching BPA-free bottles keep drinks cold for 12 hours. But bring cups to the picnic so you can drop in festive ice frozen in Tovolo’s King Cube Ice Tray or Sphere Molds.

Tea Fixins

For a perfect picnic treat, we recommend Gluten-Free Rhubarb Scones (scroll down for the recipe) for their peak-season flavor and portability.


Little-known fact: Rhubarb was legally declared a fruit in the US in 1947. – Photo by Cory Doctorow

You’ll find these scones come together in minutes when you use the right tools for the job. We chose these baking accessories for their durability, safety, and overall green-mom appeal.

Baking accessories

Cuisipro’s silicon whisk beats batters and liquids without scratching or marring any other surface and resists heat up to 575 degrees. Add fresh citrus juice with the enameled aluminum Focus 8720 Lemon Squeezer. Winco’s silicon Baking Mat is a space-saving no-mess, no-waste alternative to parchment and is cut to fit a half-size sheet pan. Lekue’s versatile green Fresh Cooking Bag is like an everlasting ziplock that you can also cook food in. It’ll go safely from freezer to microwave, and definitely belongs on your picnic.

Happy Mother’s Day! Now on to the scones!


Spring rhubarb – Photo by Cory Doctorow


  • 2 large stalks rhubarb, thinly sliced crosswise
  • 7 tbsp sugar
  • Zest of 1 lemon
  • 2 1/2 cups almond flour
  • 1/2 cup golden flaxseed meal
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 6 tbsp butter, melted
  • 1 tsp sugar
  • 1/4 tsp cinnamon
  • 2 tbsp crystallized ginger, minced

Preheat the oven to 325ºF. Line a baking sheet with parchment or a silicone mat.

In a medium-size bowl, toss the sliced rhubarb with 3 tablespoons of the sugar and the lemon zest. Let sit.

In a large bowl, whisk together the almond flour, flaxseed meal, remaining sugar, baking powder, and salt. Stir in the eggs and melted butter until the dough begins to come together.

Add the rhubarb mixture and stir until evenly combined.

Turn the dough onto a floured surface, shape it into a rectangle approximately 6 inches wide, 8 inches long and 1 inch thick. Cut the dough into 6 squares using a sharp knife. Then cut each square diagonally into 2 triangles.

Distribute the scones on a lined baking sheet so they don’t touch. Bake them 25 to 28 minutes, or until they’re golden brown and just firm to the touch.

In a small bowl, combine sugar, cinnamon, and ginger. Lightly sprinkle the mixture over the hot scones and let sit 15 minutes.

Elaine Evans
Elaine Evans Elaine Evans is thrilled to blog for KaTom, where her work in restaurants, bars, catering, and artisanal food has caught up at last with her career in journalism and public relations writing.