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Spelt sweet potato taco shell
Spelt sweet potato taco shell

Before you jump to Spelt sweet potato taco shell recipe, you may want to read this short interesting healthy tips about Stamina Boosting Treats.

We are very mindful that having healthy snacks can help us truly feel better within our bodies. We are likely to feel way less gross whenever we increase our intake of healthy foods and decrease our consumption of unhealthy foods. A salad helps us feel a lot better than a piece of pizza (physically in any case). Deciding on healthier food choices can be challenging when it’s snack time. Finding snacks that will help us feel better and increase our levels of energy often involves lots of shopping and painstaking reading of labels. There’s nothing like one of these simple healthy foods if you want an energy-boosting treat.

Whole grain foods are an outstanding choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for the afternoon meal. When you require a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Choosing whole grain foods is always much better than eating the processed grains we commonly find in our grocery stores.

You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to spelt sweet potato taco shell recipe. You can cook spelt sweet potato taco shell using 4 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to cook Spelt sweet potato taco shell:
  1. Use 1 Cup mashed Boniato sweet potato (PLU#4546) or other varities
  2. Prepare 2 Cups Fresh milled Organic spelt flour
  3. You need 1 teaspoon apple cider vinegar
  4. Take 1 pinch salt
Instructions to make Spelt sweet potato taco shell:
  1. Steam several similar size Boniato sweet potato in a steamer or the top steamer in an Aroma rice cooker for 25 minutes or more until fork easily could get through
  2. Cool your sweet potato once cooked in a large plate until your hands can handle. Remove the peel of those sweet potatoes by hand and mash them in a measuring cup until you get 1 full cup. Transfer it into a mixing bowl.
  3. Measure 2 cups of organic spelt flour and add them into the same mixing bowl. Add 1 teaspoon of raw organic apple cider vinegar. Mixing them well by hand or a mixer. Rest the dough in a ziplock bag for at least 6 hours in a warm spot. I typically use oven with the lamp on, it gives a nice temperature of around 90F.
  4. After resting for a nice 6 hours, cut the dough into 4 equal parts. Roll each divided piece into a small ball, and flat it by hand and roll the dough into a 8-9 inch round taco shell.
  5. Cook it on a flat pan on medium heat for 2 minutes each side until you see small or big bubbles puff up and the color turns to darker brown and aromatic. If you leave it longer with low heat, the shell will be more crispy.
  6. As for fillings, I like to sauté some veggies with baked chicken or shredded pork. Cooked brown rice or beans would go very well with this shell. Top with fresh diced organic tomatoes and chopped cilantro. A touch of fresh lime juice would maximize the flavor profile.

Actually, it might be easier because you Tacos wouldn't be tacos without salsa: rustle up a store-bought one that meets Paleo guidelines (remember: no corn!) or make your. Roasting sweet potatoes give them a delicious sweet caramelized flavour which balances well with the savoury black beans. Enjoy this Mexican-style dinner of Old El Paso™ Crunchy Taco Shells filled with spicy chicken topped with cooling soured cream and hot green chillies - a wonderful meal. I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then Black bean and sweet potato tacos have been in the meal rotation for a long while and loved in our These are delicious! We had them in crispy blue corn shells, with guacamole and pickled red onions.

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