Three wraps, three colours, one batter. A base of blended cooked quinoa and eggs — already high in protein before a single filling goes in — divided and pulsed with three different Anima Mundi botanicals to produce a green, a golden yellow, and a deep fuchsia pancake, each one sturdy enough to roll tightly and hold its shape on a board.
The colour logic is worth understanding before you start. The green comes from Liver Vitality — a tablespoon blended into the batter turns it a vivid, grassy jade. The yellow comes from Golden Sun Milk, whose turmeric and chai spices give the second wrap a warm, sunlit gold. The fuchsia is the most unexpected: cooked beetroot plus Butterfly Pea Flower Powder, which deepens the pink into something closer to magenta. Cook them on low heat, keep the colour pale, and let them cool completely before filling — warm pancakes tear.
The hummus is fast and optional but worth making. It takes five minutes and a tin of chickpeas, and the Mangosteen Hibiscus swirled through at the end turns it blush-pink and tangier — a small detail that makes the whole spread look considered.
What’s In the Wraps
Liver Vitality colours the green wrap and brings Moringa, Spirulina, Chlorella, Dandelion Root, Milk Thistle, and Turmeric into the batter — a cleansing greens blend traditionally used to support the liver’s natural detoxification pathways and digestive balance.* The colour is vivid and the botanical contribution is real, even in a savoury pancake.
Golden Sun Milk colours the yellow wrap — an energising adaptogenic chai of Turmeric, Cinnamon, Cardamom, Maca, and Cordyceps, traditionally used to support vitality, focus, and adrenal balance.* The warming spices translate beautifully into a savoury batter alongside smoked garlic and egg, and the turmeric gives the wrap its deep saffron hue.
Butterfly Pea Flower Powder joins cooked beetroot in the fuchsia wrap — the pH-reactive botanical that deepens the natural pink of the beetroot into something closer to magenta.* Rich in anthocyanins and traditionally used in Ayurvedic practice for calm and clarity, it’s as functional as it is visual.
Mangosteen Hibiscus goes into the hummus at the very end, swirled rather than blended, turning the surface a pale rose-pink. A Vitamin C-rich tropical superfood blend of Mangosteen peel, fruit, and Hibiscus, traditionally used to support skin, immune health, and antioxidant protection.* A little goes a long way — both in colour and in tartness.
RECIPE
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 3 wraps, one of each colour
Recipe by: Silvia Bifaro
Ingredients
Base Batter:
- 200g cooked quinoa
- 3 large eggs
- 1 Tbsp psyllium husk
- ½ tsp salt
- ½ tsp smoked garlic powder
- 120–150ml water
Colours:
- Green: 1 tsp Anima Mundi Liver Vitality
- Yellow: 1 tsp Anima Mundi Golden Sun Milk
- Fuchsia: 1 Tbsp cooked beetroot + ½ tsp Anima Mundi Butterfly Pea Flower Powder
Filling Ideas:
- Avocado, sliced
- Peppers, sliced into strips
- Beetroot, grated or in thin ribbons
- Black beans
- Red cabbage, shredded
- Carrot, peeled into ribbons
- Fresh salad leaves
Fast Hummus:
- 1 tin chickpeas, drained (liquid reserved)
- 2 Tbsp tahini
- 1 small garlic clove
- Juice of ½ lemon
- 2 Tbsp olive oil
- Salt, to taste
- A splash of reserved chickpea liquid or water, to loosen
- Anima Mundi Mangosteen Hibiscus, to swirl through at the end
Method
Wraps:
- Put the cooked quinoa, eggs, psyllium husk, salt, and smoked garlic powder into a food processor with the water. Blitz until you have a smooth, pourable batter — closer to thin pancake batter than a paste.
- Divide evenly between three bowls. Pulse each portion separately with its colour ingredient — Liver Vitality into the first, Golden Sun Milk into the second, and beetroot with Butterfly Pea Powder into the third — until smooth and evenly coloured.
- Heat a non-stick pan with a little oil or butter over low-medium heat. Pour in one portion of batter, tilting to spread thin. Cook gently for 1–2 minutes until just set on top, then flip and cook briefly on the other side. Keep the heat low and the colour pale.
- Slide onto a plate or rack and cool completely before filling. Repeat with the remaining two batters, wiping the pan and adding a little more oil between each.
To wrap:
- Lay the cooled pancake flat, best side down. Arrange the filling in a line across the lower third, leaving a couple of centimetres clear at the bottom and sides.
- Fold the bottom edge up and over the filling, tucking it in firmly. Fold in the sides, then continue rolling upward into a tight cylinder, keeping the pressure even.
- Rest seam-side down for a moment to hold its shape, then trim the ends and slice on the diagonal to serve.
Fast Hummus:
- Add all ingredients except the reserved chickpea liquid to a food processor and blitz until smooth.
- With the motor running, add the liquid a little at a time until smooth and easy to dip with. Taste and adjust salt and lemon.
- Transfer to a bowl and swirl Mangosteen Hibiscus through the surface just before serving — don’t fully mix, let it marble.
Shop The Ingredients
Liver Vitality: cleansing greens blend of Moringa, Spirulina, Milk Thistle, and Dandelion Root for liver and digestive support*
Golden Sun Milk: energising adaptogenic chai of Turmeric, Maca, and Cordyceps for vitality and focus*
Butterfly Pea Flower Powder: pH-reactive botanical traditionally used for calm and clarity — and responsible for the fuchsia wrap*
Mangosteen Hibiscus: Vitamin C-rich tropical beauty powder of Mangosteen peel and Hibiscus for skin, immunity, and antioxidant support*
Discover more cleansing recipes in the Blog.
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any diseases.
