How to Make The Perfect Summer Acai Bowl (Recipe Included)
a guest post by jess & erika sweeney
Acai (pronounced “ah-sigh-EE” — I called it “uh-kai” for years until I worked behind the bar at a cold-pressed juice and smoothie co.), is a total powerhouse. Loaded with a vast array of nutrient dense vitamins, minerals, essential fatty acids, antioxidant polyphenols and flavonoids, acai is one of the most nutritious foods on the planet. These power packed, small, dark purple gems grow throughout the tropical regions of Central and South America and taste somewhere between rich chocolate and ripe berries making acai the perfect flavor combo for smoothie bowls (and for pretending you’re on the beach in Hawaii).
TAKE ME TO THE TROPICS, SUPER BERRY ACAI BOWL
MAKES: 1, 12 OZ BOWL
1 packet frozen acai (unsweetened - we use Sambazon frozen acai packs)
1/4 cup frozen blueberries
1/4 cup frozen raspberries
1/2 of a frozen banana
1/4 cup almond milk
1 handful kale
1 squeeze raw honey (sub with 1-2 medjool dates to make this recipe vegan)
1 tbs chia seeds
1 tsp goji berries
squeeze of lime fresh juice (optional)
Combine all acai bowl ingredients into a high powered blender and process until smooth and creamy. You might have to use a tamper to pack it down. (This bowl is thick.) When done, scoop mixture into a bowl and top with desired toppings. We love fresh fruit, shredded coconut, homemade granola, and a drizzle of raw local honey. Delish.
-Although we haven’t tried it, this recipe might work using a food processor. If you try this method be sure to stop occasionally to scrape down the sides.
-We love extra crunch so before scooping the acai smoothie base straight into your bowl, add a small amount of crunch (granola, cacao nibs, etc.), to the bottom of your dish; then add your smoothie.
-To make this recipe vegan, sub 1-2 medjool dates or equal amounts of raw coconut nectar for the honey listed above.