Get Red For These Beautiful Buckwheat Beet Wraps

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Yoga fans, listen up! There's a new cookbook out packed with recipes that will make your stomach feel as good as your muscles and spine after a great Hatha session. Join London health enthusiast Kimberly Parsons on a journey through some of the most delicious nourishment you've ever tasted. These buckwheat beet wraps are ready to roll up veggies and lean proteins for a fortified lunch. 

Disillusioned by the mass-produced gluten-free wraps available, I decided to come up with my own creation for the yoga-eating masses. The vibrant red color of these wraps makes them both nutritionally and visually beneficial, however, carrot or spinach juice would also be a great substitute.

Buckwheat flour is superbly nutritious and is actually completely gluten-free, despite what its name implies.

Reprinted with permission from The Yoga Kitchen

Get Red For These Beautiful Buckwheat Beet Wraps
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Join London health enthusiast Kimberly Parsons for these buckwheat beet wraps, ready to roll up veggies and lean proteins for a fortified lunch.
Prep Time
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crepe-like wraps
  • Generous 1 cup beet juice
  • 2 eggs
  • 1 1/3 cups buckwheat flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/3 cups water
  • A little coconut oil
  • Hummus and filling ingredients of your choice: avocado, cucumber, roasted sweet potato wedges, arugula, mixed seeds and a squeeze of lemon juice
  1. Put the beetroot juice and eggs in a large mixing bowl and whisk until combined. Now add the buckwheat flour, cumin and salt and whisk together, slowly adding the water and olive oil until the mixture is smooth. Allow the mixture to stand for about 15 minutes at room temperature to thicken slightly.
  2. To cook the wraps, heat a thin crepe pan or frying pan over medium-high heat and rub a little coconut oil over the pan. Pour about 1/4 cup of the batter into the pan and swirl the pan around to create a thin crepe. Cook for 1-2 minutes until bubbles gradually pop over the surface of the crepe and it loses its glossy look. Flip the crepe using a spatula and cook for a further 30 seconds before removing from the pan. Repeat with the remaining batter, using a little coconut oil each time. Place each cooked crepe on top of each other (depending on your pan, the subsequent crepes will require much less time to cook than the first one as the pan heats up).
  3. To fill, take a cooked crepe and spread hummus over the inside surface (the side you cooked second), then add the filling ingredients of your choice. Either roll the wrap into a tight roll or simply fold it in half and enjoy.
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