Raw Beetroot Wraps

file_000-17Ingredients

  • 87 mls (1/3 cup) Water
  • 87 mls (1/3 cup) Chickpea Flour (Gram)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Clove garlic
  • 2 Free Range Organic eggs
  • 3 Small Organic Beetroot – Peeled (For Green wraps add two handfuls of spinach)
  • Pinch Himalayan Rock salt or Sea Salt for taste

Method

Simply blend all the ingredients together, including the olive oil in a high powered blender (I use my Nutri-bullet) or food processor until all ingredients are combined and a lovely pinky/purple liquid is created.

Heat some extra virgin olive oil in your saute pan of choice and cook for a couple of minutes on each side, as you would a pancake!

Fabulous warm or cold and spread with a little houmous and filled with lots of fresh salad or sauteed mushrooms for extra bite and texture.

Healthy tip

These healthy and delicious wraps are a perfect way of adding in extra plant goodness to your diet. They are low on the Glycemic Index making them a fabulous meal that won’t spike your blood sugar and leave you feeling bloated. The quick flash cooking of these wraps also means that the plant goodness is not destroyed by overcooking and their nourishment is retained.

You don’t need to be feeling tired and lacking in energy! Removing the refined wheat flours and sugars from your day will help balance out your blood glucose and leave you feeling so much more energized. Try it for a few days and see.  Your digestion and tummy will also thank you as you feel less bloated and sluggish.

Enjoy!

 

Author: clairekinghealthandnutritioncoach

Welcome! My name is Claire and I am a proud mum, Complementary Healthcare Therapist, Integrative Nutrition Health Coach and passionate lover of food and nutrition.

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