I had my first acaí bowl experience while on vacation in Hawaii last month, which was served as a delicious dessert. I normally wouldn’t eat something frozen for breakfast because, according to Ayurveda, it’s not great for your Agni (digestive fire). But we’ve had three days of 90 degree weather here in Seattle and the forecast is calling for more heat. I figured this was the perfect time to try acaí for breakfast. Why is açaí becoming such a popular food trend? Acaí is a Brazilian super food. This little berry is packed full of free-radical, age-fighting anti-oxidants, has all three omega acids, houses more protein than an egg and is loaded with B12. Here in the U.S. açaí berries come not as a whole fruit, but as frozen puree and can be found in the freezer section of local health food stores and Whole Foods. An acaí bowl is basically a really thick smoothie that’s been topped with anything from granola, fruit, coconut, nuts and seeds to nut butters. The trick is getting the consistency right. The first one I made was a little runny but the second time around I got it right. Be willing to experiment for sure.
How to Build an Acaí Bowl
- 1 package frozen acaí berries – I used the Samzabon brand.
- 1 frozen banana
- handful frozen mango or any frozen fruit you like
- 1/4 cup of Almond milk – see texture trouble shooting below for tips.
- Creative toppings – I used granola, shredded coconut, fresh blueberries, chia and hemp seeds.
- Blend the frozen berries, frozen fruit and almond milk.
- Top with your favorites and enjoy!
Texture Troubleshooting
Too thin? To prevent a too-thin texture, add the liquid in very small amounts, gradually. Just until the blender starts churning. Too thick? If you have trouble with a “too thick” blend, simply keep adding liquid slowly until things smooth out. I recommend non-dairy, non-soy milk base but you could also try adding yogurt or keifer.
Give it a shot and let me know how it goes.
Wishing you Vibrant Living
Kate