HOW TO MAKE AN ACAI BOWL
I love acai bowls. I like to think of them as natures's sundaes. And who doesn't love sundaes? Except, unlike your regular sundaes, acai bowls are filled with antioxidants, amino acids, and omega fatty acids that make you feel awesome from the inside out. Fun fact, recent studies at the University of Florida show that there are 50-75 active natural compounds in acai that have yet to be identified.
I first tried an açaí bowl when Christian and I went to Rincon, Puerto Rico. They were EVERYWHERE. I had to try. Also, finding vegan food in Puerto Rico isn’t always the easiest so we ending up eating a lot of these. I was hooked on them, so I gladly ate at least one a day. Christian makes fun of me because when I like something, I will literally eat it for every meal.
Acai by itself is delicious, but the real star of the açaí show was all the fresh fruit piled on top: papaya, star fruit, mango, strawberries….I could go on and on. Sprinkle on some granola and some coconut flakes and you have a meal!
So let’s get started, shall we?
The most important part obviously is the your acai base. I like the Sambozan açaí packets but Trader Joe’s has some pretty good ones as well. I always get the unsweetened ones because I am adding extra fruit in the base and on top. The acai packets aren't very substantial so I always add frozen fruit to it, usually a frozen banana. I always use frozen bananas because they give it a nice, thick, almost like an ice cream consistency. If your acai base is too liquid-y all the toppings will sink.
FOR THE ACAI BASE
2 acai packets (i usually use Samzabon)
1 frozen banana
1/3 cup non dairy milk (I love coconut milk for this) you can play around with the amount you use depending on how thick you want it
if you use unsweetened acai or milk I like to throw in a date or a few drops of stevias
Now add your toppings! Here are some of my favorites:
Any kind of fruit really, strawberries, blueberries, raspberries, star fruit, papaya, mango, etc
Granola (I love Purely Elizabeth and the Cacao Crunch from Whole Foods)
Drizzle of coconut oil (i love drizzling coconut oil on my bowls, it freezes and makes like a coconut-y shell)
Remember, you don't only have to make these for breakfast. I've been making them for almost every meal, especially lately when it's been too hot to cook.