Talk about a plant powered breakfast. If you want to get those lean gains up in the gym, you need to add this into your weekly regime. You may have seen and tried my Mung Bean zucchini fritters recipe – the wrap is another variation offering all the nutritional goodness that these incredible legumes offer.
Why do I like using mung beans over standard wraps for a breakfast burrito?
- Higher In Protein
- Higher in Dietary Fibre
- Zero Saturated Fat
- High in Manganese, Zinc, Folate, Vitamins B1, B5 and B6
- More Antioxidants
- More Phytonutrients
- Gluten Free
- Helpful in preventing cardiovascular disease, diabetes and obesity
But don’t mung beans and legumes contains lectins… I read that in the Plant Paradox?
Lectins are pretty much destroyed during cooking. Fad diets like ‘Keto’, ‘Paleo’ and what not try to scare us from eating plant foods by making lectins sound like the enemy. We know that lectins are completely fine to consume, are mainly destroyed in cooking/sprouting and may even have beneficial actions within our body! So if you’ve read the Plant Paradox…maybe look into the guy, Dr. Gundry, that wrote it and see his ‘Keto bars’ and ‘olive oil’ that he is pushing and profiting from off the back of the ‘lectin scare tactics’. Does he have an agenda for making you think these foods are bad and his products are good? Really just another author that had to come up with some radical idea to sell books and profit from fear. It’s not often I get frustrated but this one really hits a nerve – the benefits of eating legumes are so profound you simply cannot afford to leave them out of your diet unless you are allergic! It seems totally irresponsible for someone to be suggesting you take them out of your diet. Just look at the Okinawan’s and all the blue zone regions – populations that thrive on legumes and have the greatest longevity recorded. Why are these people living the longest with the greatest quality of life, Dr. Gundry?
Mini rant over. Let’s move on to the tasty stuff – how to make these wraps!
- 1 cup Mung Beans (soaked)
- 1 tsp Pink Salt (to taste)
- Soak the Mung Beans in a bowl of water overnight. The next day drain the water and put the beans into a food processor. Blend until a smooth paste consistency is reached and add a pinch or two of salt to taste.
- The trick with these wraps is being quick and gentle. Make a ball of the mixture and then place it in the fry pan. Then using a spatula press down GENTLY working your way out to the edges of the pan or until the mixture is relatively thin. You have to be very quick as it cooks quickly and use the spatula to scrape off any extra mixture on the top so its a thin crepe. You will no doubt have to play around with the first few and then you will master it!
- Remove wraps, gently fill with the Tofu Scramble mixture (see the Plant Proof Tofu Chilli Scramble recipe).
- Makes 4-6 wraps
Plant Proof Chilli Scramble
- 1 Can Black Beans Organic where possible
- 1 300g Smoked Tofu Must be Non GMO/Organic
- 1 Handful Cherry tomatoes
- 1/2 Tsp Cumin
- 1 Tbsp Turmeric
- 1/2 Avocado
- 2 Tbsp Olive Oil Extra virgin (can substitute for water to reduce calories)
- Fresh Chilli Chopped (as desired)
- 1 Bunch Chives (or coriander)
- 1 clove Garlic
- 1 tbsp Fresh Ginger
- 1 bunch Spring Onion (shallots)
- 1 tbsp Sunflower Seeds
- Making the Chilli Tofu Scramble
- Pull the tofu apart with your fingers into very small bits and then place in a bowl with the cumin, turmeric and olive oil.
- Lightly pan fry chopped Spring Onion (shallots), garlic & ginger.
- Place the beans in a pot and heat. Once hot, throw in the prepared tofu and chilli and stir in for 2-3 min until they are also hot.
- Just before turning the stove off add in the cherry tomatoes for a minute.
- Toast the bagel (or make your Mung Bean wrap) and then cover with the scramble tofu mix. Top with avocado, cashew cheese, coriander and lightly pan fried sunflower seeds.