I have returned to (an admittedly mild) Sydney winter from a holiday and I am craving the tastes of Summer to elongate that holiday feeling. This vivid purple acai bowl re-captures memories of an Hawaiian holiday from a few years back. It is an adaptation of the Beet Box Cafe s Mayan Acai Bowl. The Beet Box Cafe is a fantastic organic cafe on the North Shore of Oahu that I overheard a fellow (learner) surfer raving about. We ended up making multiple trips to this cafe and it is a great stop off point if you are lucky enough to find yourself in that part of the world.
It’s super easy, just blend together and top with whatever takes your fancy – granola, nuts, coconut and fresh fruit.
Acai bowl ingredients
- 100 g acai (I buy acai in 100g frozen pouches)
- ½ cup frozen blueberries
- 1/4 – 1/2 cup almond milk (or use regular milk/ soy milk)
- 1 banana
- Tablespoon (or so) of fresh mint leaves
- ½ teaspoon maca
Toppings: Use your choice of a combination of nuts, seeds, granola, fresh fruit. I used a some sliced banana, chia seeds and coconut chips.
Combine acai bowl ingredients in a blender, reserving some of the milk so you can get the consistency to your liking. Blend, add more milk if you would like a runnier acai bowl. Top with your choice of seasonal fruits, seeds, nuts or granola and perhaps a drizzle of honey and garnish of mint.
Serve and enjoy immediately.