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Kale Mushroom Wrap with Beet Hummus

With multiple swimsuit required vacations coming up, I’m trying to eat extra healthy and workout every day. I forgot how constantly hungry I get working out this much and I realized in the first week avocados and nuts were not going to cut it. Not even close. I needed a hearty meal to hold me over for hours with ample nutrition to balance my workouts. I figured I’d take all the healthy ingredients currently in my fridge and see what I could conjure up. Turns out blended roots rolled up with beefy portabellos and avocado into Kale Mushroom Sushi with Beet Hummus is pretty delicious.

Now usually at this part of a food post I like to dive deeper into current life, why I made the recipe and some other smattering comments, but as my sister recently told me “I don’t care about these bloggers personal lives, I just want the recipe of the food that looked delicious on Pinterest” I said touche because I often scroll to the bottom for the ingredient list as well. Sew me. So I’m going to keep this post exactly to the point. I’m working out more, I needed healthy, vitamin packed foods to sustain my workouts and I needed it to be delicious. Simple as that. But for those of you who do read my posts and why I took the time to create this recipe and why I loved it enough to photograph and share with all of you, thank you… and I’m still going to tell you why this recipe is worth the effort because I can’t help myself.

For my scrollers, I know what you’re thinking, without data I’m just another person with an opinion on healthy foods in which you don’t particularly give a shit. After all, that’s what blogs are, a space for all our opinions mixed in, whether they’re gems or not. That’s okay because for this post I do have the food data. BOOM. If I’ve caught your attention, continue reading, if not and if you still don’t care then I say to you what I say to everyone else, just try a damn bite and if you don’t like it someone else will eat the rest.

So when you’re working out you want to strive for a high nutrient diet, especially high alkaline foods, like our kale and avocados. These types of food provide not only essential vitamins but give you lots of energy throughout the day. As for our beetroot hummus, you probably first notice its stunning color, and nope this is not photoshop! Beetroots contain great natural detoxifying agents called betalains which give the root its beautiful bright coloring. They’re full of antioxidant properties, high in fiber which helps clear your digestive system and gives you beautiful skin with nutrients such as manganese, potassium, and folate.

Last but certainly never least our mushrooms. Portabellas are rich in three B-complex vitamins including riboflavin, niacin and pantothenic acid. In order, these are important for maintaining healthy red blood cells, keeping younger beautiful skin and releasing energy from fat, protein, and carbs in the food we eat. Mushrooms are low in fat and cholesterol and high in fiber, perfect for keeping your digestive system working properly along with your workouts.

Doesn’t it feel great to learn what you’re eating is amazing for your body!? All that good health data I was talking about, I hope it was worth the stay. When you decide to give my recipe a go, don’t forget to let me know what you think in the comments below! Even if it is my boyfriend’s comment “why would I eat blended beets?”… thanks honey.

Kale Mushroom Wrap with Beet Hummus

Kale Mushroom Sushi with Beet Hummus

June 15, 2018

by Diana J

Category Big Bites

Persons

Ingredients

1 medium beet, cooked, peeled and cut into small cubes
2 large portabella mushrooms
2 tbsps olive oil
3 leaves kale
1 avocado, peeled and cut into slices
Freshly ground black pepper
1 tsp freshly squeezed lemon juice
1 medium gluten-free tortilla
2 tsp sesame seeds
1 tbsp toasted pumpkin seeds

Instructions

Add beet cubes into the food processor and pulse until blended. Set aside with a paper towel lightly on top, this will soak up the excess water from the beets.
Rub olive oil over mushrooms and place on a baking sheet in the oven at 350 for 10 minutes. Sprinkle with salt and pepper as they come out of the oven.
Spread beet puree over tortilla, layer with kale, mushrooms, and avocado. Drizzle lemon juice over everything and sprinkle with sesame seeds.
Roll tightly in cellophane and place in the fridge for 5 minutes. Remove and slice into sushi bites. Sprinkle with pumpkin seeds and enjoy!

Kale Mushroom Sushi with Beet Hummus

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