Veggie Lollipops.
Letting kids be hands on is beneficial on so many levels.
I let my daughter do her own thing here. I laid out a few cucumber strips and a plate of fruit & veg and let her make her own “sushi” roll.
Regardless of age, this is a great, quick lunch.
I combined sprouts, bell pepper, avocado, scallion, pineapple and carrots this time. My daughter chose apple, carrot and pineapple.
To cut these easily into “lollipop” shapes, poke a few toothpicks into the top of your roll, evenly spaced out. Slice carefully between the toothpicks so your rolls will stay rolled.
A quick dipping sauce for these is soy sauce or Bragg’s mixed with lemon. To give it an extra kick, mash some fresh ginger on your cutting board and press it into a strainer to get a teaspoon or so of juice.
Eat More Plants. 
One Response to “Veggie Lollipops.”
[…] used this as a dressing on my citrus salad, to dip my cucumber rolls in, and also on my green salad later that night. It was fresh and simple and didn’t […]