Take Me To The Tropics: How To Make The Perfect Acai Bowl (Recipe Included)

Two weeks ago (March 20th) marked the official first day of spring so naturally, it snowed here in Boston. I wish I were surprised by this, but after living in New England for the majority of my life (nearly all of my life), I can finally say I understand New England weather, and, I can describe it in one word: unpredictable. So while Mother Nature does her thing, I’m doing mine by channeling warmer days with acai bowls that feel (and taste) like paradise.

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).

Tweet it out: How to make the perfect acai bowl (so we can all feel like we’re eating breakfast on the beach).

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)

Topping Ideas:

Fresh fruit
Shredded coconut
Homemade granola 
Raw chocolate magic sauce 
Nuts & seeds
Dehydrated buckwheat

Directions:

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.

Recipe Notes:

-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.

TWEET IT OUT: CHANNELING WARMER DAYS WITH ACAI BOWLS THAT FEEL (AND TASTE) LIKE PARADISE. CLICK FOR RECIPE.

One more (well, two more) thing(s): 1. We want to see your creations! Take a pic of your bowl and tag us on Instagram at @thedailyalchemy using the hashtag: #thedailyalchemy, so we can like your photo.

And 2. Let us know what you think of this recipe by sharing your feedback in the comment section below! (We love hearing from you!)

Endless sunshine,
Erika & Jess

PS. You might like this. (And this.)

Want more healthy recipes? Come cook with us! Join us for Nourished By Nature, where you’ll learn how to cook quick, simple, delicious, plant-based meals that nourish you from the inside out. And the best part? It’s 100% online so can participate from anywhere. To learn more about Nourished By Nature, click here, or email us at urbanalchemy.co@gmail.com.

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