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Before you jump to Spelt sweet potato taco shell recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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You can make similar changes with the oils that you use for cooking. Olive oil, for example, has monounsaturated fats which are basically good fats that counter the effects of bad cholesterol. It is also a rich source of Vitamin E which has a lot of benefits and is also good for your skin. It could be that you already believe that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you purchase these. If at all possible, try buying organic produce that has not been sprayed with poisonous chemicals. If you can find a good local supplier of fresh fruit and vegetables, you can also eat foods that have not lost their nutrients because of storage or not being harvested at the right time.

Hence, it should be quite obvious that it’s not at all hard to add healthy eating to your everyday life.

We hope you got insight from reading it, now let’s go back to spelt sweet potato taco shell recipe. To make spelt sweet potato taco shell you only need 4 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Spelt sweet potato taco shell:

1. Provide 1 Cup mashed Boniato sweet potato (PLU#4546) or other varities
2. Get 2 Cups Fresh milled Organic spelt flour
3. Prepare 1 teaspoon apple cider vinegar
4. You need 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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