I first whipped this up the other day in a burst of light-hearted culinary inspiration, and I really could just eat this everyday and be so happy, and healthy. It’s just so lush and really hits the spot. I often make chickpea flour pancakes, especially now I am not eating bread, and also often make a similar dip/spread with avocado because I just love the combination of avocado, garlic, salt and lemon SO MUCH, it never gets old. But this time I thought I’d mix it up a bit and add tahini. Apples and carrots are such good friends, as well as lemon and beetroot, and soaking the beetroot especially for a while in the lemon juice ‘cooks’ and softens it a little. And I wanted to celebrate the beautiful chioggia beetroot, which is just such a joyful vegetable with it’s pink and white colour. You can also use ‘normal’ beetroot (which is a superstar vegetable! okay, they all are, BUT BEETROOT…) or golden beetroot are also really good to eat, sweet and tender and the most wonderful colour. Beetroots are one of the most wholesome vegetables, SO packed with health-giving phyto-nutrients, and I notice they’re good for digestive health too, always a good thing.
Spring is truly here in the Peaks (despite it snowing just last week!) and it’s hot. HOT!!! I am determined to enjoy every last moment (she says, on the laptop while the sun is shining… hey, I need a sun-break but I have been lying in the grass learning to relax!!! Having chronic health conditions makes you very tense as everything is such a battle. I have more than my fair share (which doesn’t really make sense as they are mine…) anyway I am trying so hard to unwind and I think this is the most important thing for anyone as stress is so unhealthy). Dan and I have been to our favourite upland stream and dipped in barefoot, which made me scream it was so icy!! But then it felt so amazingly good. And after my feet felt rejuvinated something they desperately need. I can’t wait to get back there and just be. But one thing that was missing was a picnic, and if I had packed some of these beauties, well I think I would have wept I’d have been so happy! And then I’d have
savoured every last nutritious mouthful gobbled them up with glee!
I have used wet garlic, young, fresh and tender skinned garlic bulbs with a lovely flavour. You can use more than you usually would in a dish and it doesn’t have the after-taste or digestive effect that an older garlic bulb can have. Garlic is super immune-boosting and cleansing, particularly for the lungs apparently, and is also prebiotic raw. I love it with (everything!) avocado, sesame paste, salt and lemon juice, it’s just delicious wholesome vibrant food to make you feel well fed and balanced. I have started using pink Himalayan salt as it’s super packed with minerals. I also use sanchal (black salt) also mineral dense, but for this recipe I prefer the plainer flavour of the Himalayan salt. I still feel a real buzz using it, it’s so special to me, and feels so good to be maximising on those minerals and treating myself well.
Chickpea and buckwheat flour together make a great pancake, toasty crispy, pliable, protein filled and light and easy to digest. The chickpea flour doesn’t harden in a wrap/ pancake like other grain and gluten-free flours often do, but it can become dry and buckwheat helps keep moisture in, so making a great lunch or a picnic. Spoon the salad and spread onto half, fold over and cut into quarters, which are especially attractive and easy to eat. Wrap it up in brown paper and share on a sunny day, feeding others and yourself lots of plant-based love ♥
- 1 medium sized chioggia beetroot
- 1/4 sweet apple
- 1 small carrot
- 1/2 lemon
- 1/2 cup chickpea (gram) flour
- 3 tbsp other good flour such as buckwheat
- 1/2 tsp bicarb, shy of
- 1/2 cup + 4 tbsp filtered water
- 1-2 tbsp mild oil, coconut oil or olive oil
- large pinch of good salt, such as pink Himalayan, to taste
- 1 small avocado
- 2 tbsp tahini
- 2+ tbsp lemon juice
- 1/2 tsp Himalayan salt, or other
- 1/2 tsp finely ground black pepper
- 2 medium sized cloves wet garlic, less if using stronger variety
Mix up the wrap ingredients, sieving the gram flour as it can be quite lumpy. Leave the batter to sit for half an hour or so.
When ready heat the oil in your frying pan (a heavy pan is better) on a medium heat and spoon in the batter, tipping or smoothing it around to form a circle with an even batter distribution. Ease your spatula underneath and flip after a couple of minutes or if smoking, you can turn the heat down if you are worried about burning and the batter is still wet on top to prevent it breaking when being turned. Turn when the top is drying and add a little more oil. I flip several times as I like mine to be quite crispy and well-cooked which goes well with the fillings.
Slice the beetroot, grate or julienne peel the carrot and apple and arrange in a bowl or on a plate. Squeeze the juice of half a lemon over the veg and leave to sit and 'cook'.
Blend the spread ingredients, the lemon juice should prevent browning.
To assemble spread on the spread over half a wrap, pile on your salad and fold the wrap over, and then cut into triangle quarters, which look attractive and are really manageable size to eat.
If you don't have wet garlic use slightly less of another variety.
If you don't have chioggia beetroot use purple, it has a stronger flavour, sometimes lightly bitter but especially with the lemon and other fillings it is so delicious raw. Season with lemon to taste.
Fresh herbs always enliven, add your favourite!
I’ve been listening to… Donovan ‘Wear Your Love Like Heaven’