Hello Thank Your Body readers! I’m DaNelle from Weed ’em & Reap and today I’m gonna show you how to make something you probably didn’t think could be included in a healthy diet — Navajo Tacos! In the sunny state of Arizona where I live, Navajo Tacos are everywhere (also known as Indian Fry Bread). Most Navajo Tacos are made with refined flour and fried in unhealthy vegetable or seed oils. We all know that ain’t healthy! But before I get to this awesome recipe, let me introduce myself…
About 4 years ago, I became a girl on a mission. That’s right, I was obsessed with creating a farm of my own. I successfully forced, or rather ‘lovingly persuaded’ my husband to purchase a ranch home on an acre of land and transform it into our very own urban farm. Today we raise goats, sheep and chickens. My declining health was the reason for the big change to the farm and thankfully, our plunge into real food improved not only my health and helped me to successfully lose 30 pounds, but also aided in the reversal of my son’s severe asthma. My blog, Weed ’em & Reap, is where I write about the reversal of disease, weight loss through real food, common food myths, and my newbie funny farm experiences. (And there are plenty of those).
Today’s recipe is healthy AND delicious, which is my basic requirement for food I put in my belly. I use an old practice here of soaking the Navajo Taco dough first for 12-24 hours. This breaks down the anti-nutrients and wipes away any problems your body would have with digesting wheat. Whole wheat can be a wonderfully light, nutritious, and easy to digest food IF you prepare it properly. I also do some awesome soaking of the beans in this recipe. Yep, same reason. Phytic acid. No more need for Beano when you prepare beans this way.
With this recipe, you can feel good about feeding your family a delicious, filling, and easy to digest meal. Don’t cha love when that happens?
P.S. For dessert, eat some Navajo Taco bread with honey drizzled all over. You won’t regret it!
- 4½ c. whole-wheat flour
- 2¼ c. warm water
- 2 TBS. acidic medium (apple cider vinegar, liquid whey, yogurt, kefir, or lemon juice)
- 1¾ tsp. sea salt
- 2 heaping tsp. yeast
- 1 TBS. melted butter
- 1 TBS. honey
- ½ C. arrowroot starch, divided (like this)
- 1 C. coconut oil (for pan frying)
- 2 C. pinto beans
- 1 TBS. acidic medium (apple cider vinegar, liquid whey, yogurt, kefir, or lemon juice)
- Toppings: cheese, tomatoes, avocados, lettuce, cilantro
- DOUGH: Combine flour, water, 2 TBS. of acidic medium and sea salt in a bowl. Mix with a spoon until well incorporated and wet. Cover with greased saran wrap and a towel tightly so it won't dry out. Leave on your kitchen counter at room temperature for 12-24 hours.
- BEANS: Place 2 C. of beans in a big bowl or mason jar. Cover with water and 1 TBS. of acidic medium. Leave on your kitchen counter at room temperature for 8 - 12 hours.
- DOUGH: After 12-24 hours, add yeast, butter, and honey, and using hands, mix well by folding and kneading it in the bowl. Cover again and let rise for 30 minutes.
- BEANS: After 8-12 hours, cook either in a pressure cooker on high for 30 minutes or on the stove top for 4 hours. Drain of excess fluid, mash beans, and add salt n' pepper to taste.
- Heat coconut oil over medium-high heat. Sprinkle ¼ c. arrowroot starch to dough and mix in with your hands. Sprinkle ¼ c. arrowroot starch on a counter top. Grab a little bit bigger than a golf-ball sized piece of dough and flatten out to about 5 inches in diameter. Use enough arrowroot starch to keep from sticking. Place dough in oil and fry on both sides about 1 minute each side or until golden brown. Remove and let cool.
- Top with beans, cheese, avocado, tomato, lettuce, & cilantro. Enjoy!
So….I’m DaNelle. I blog over at Weed ‘Em & Reap. I come from a family of all girls. Five to be exact. Let’s just say there were a lot of fights over curling irons. I met my husband Kevin in 2000 and we were married in 2001. Yikes. We’re old. Anyway, we worked hard to get through school, Kevin is an engineer which basically means he can beat me at an math problem. I’m a Nursing School dropout and a Mom to 2 kids, ages 9 & 7. Holy cow, now I really feel old.