Bye bye baggage and a buckwheat, chia seed and grilled vegetables wrap

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4 weeks ago I did an intensive crash course in self-improvement. Think psychology meets self-help books meets new ways of thinking. It has changed my life (me thinks at this point) but I’m still not sure how to write about it so I won’t….just yet. It’s called Landmark forum and no it’s not a cult and yes they do use some intensive selling methods and no they don’t do brainwashing….well sort of. In my case my brain was “washed” from negative, draining thoughts that I have been living with for years. From what I could see that happened to a lot of people who did the landmark forum with me. For the last couple of weeks I have felt lighter, much much lighter….Think decades of baggage just gone. In 3 days.

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Anyhow since I’m all go go go at the moment instead of maybe, I’m not sure, another day, I don’t have time, I don’t have money, I’ll think about it….you know the mentality, I have less time to cook so I’m looking for even easier recipes that will keep me well nourished to keep the energy going.
This is a gluten free, vegetable and nutrition packed recipe that can be prepared in advanced and then enjoyed for several days.

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Buckwheat and chia seed wrap with grilled vegetables and hoummus!

Grilled vegetables
Enough for 3 meals
Feel free to use any leftover vegetables or favourite ones.
I used;
6 medium carrots
4 turnips
2 parsnips
2 spring onions
1 teaspoon of rosemary
1 teaspoon of thyme
2 teaspoons of coconut oil
Coriander (for when you put the wrap together)

Preheat the oven to 180ºC ( 350ºF ) Peel and chop the vegetables into similar sizes pieces. I kept mine fairly small since it’s then easier to put them in a wrap.

Put vegetables and coconut oil in an oven proof dish and sprinkle the herbs over. Put in oven. Stir after a couple of minutes to make sure all vegetables gets coated with the coconut oil and cooked evenly. Cook for 45-55 min.

When the vegetables are cooked and has cooled down put them in a glass jar (toxin-free ; ) and they can be stored in the fridge for 3-5 days.

Buckwheat wraps

2 cups of buckwheat flour
2 eggs
3 tablespoons of chia seeds
3 1/2 cups of water
1 teaspoon of salt
1 tablespoon of coconut oil

Mix all the ingredients together apart from the coconut oil and make sure there are no lumps. Let in stand for at least 10 minutes.
Melt a little bit of coconut oil (or butter if you prefer and add enough batter to cover the pan and about 5mm thick. Cook for a couple of minutes. Then turn over and cook on the other side.
These wraps can be put in freezer. Make sure you add baking paper in between.

When making the wrap put some vegetables in the middle of the wrap, add a dollop or two of hoummus and some coriander. Wrap up and enjoy!

The wraps can be enjoyed as pancakes as well with fresh fruit. And the vegetables are yummy with a piece of fish. It’s a very versatile dish that can create several meals during the week and hence save a lot of time!

Health benefits of buckwheat see here

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