Since our honeymoon in Hawaii, my husband and I have been eager to recreate the infamous acai (pronounced “ah-sah-EE”) bowl that’s been popping up on trendy breakfast menus around Melbourne. Many versions of the acai bowl I have tried have been too sweet and it’s taken me a while to get this recipe right.
The once humble, but absolutely delicious acai berry originates from Central and South America. Some studies have shown that the berry has a higher concentration of antioxidants when compared with other berries, therefore making it’s claim to superfood stardom, but I should note that the research on the health benefits of the acai berry is limited and a variety of fruits and vegetables found at your local green grocer are just as effective and more economical.
An acai bowl addiction can become an expensive one (approximately $9.50 per 400g of frozen puree packs), so it’s not something we would make every morning for breakfast. Having said that, it is a wonderful weekend treat that we love to reminisce over.
A hui hou – Until we meet again.
Love Wifey xx
Honeymoon Acai Bowl
2 x 100g Acai berry frozen puree packs (I use Amazonia, they are usually found in the frozen section of gourmet food stores and health food stores)
100ml Almond milk or Soy milk
1 handful of frozen berries (I love to use raspberries and blackberries)
1 frozen banana (or fresh – my husband likes it this way)
Fruit (I like to use sliced banana, strawberries or kiwi fruit)
Muesli (I prefer to make my own with seeds and nuts and low in sugar)
Method (Serves 2)
- Add the milk, banana, frozen berries and acai packs to your blender and blend until you get a thick consistency.
- Divide the mixture into bowls and top with muesli, shredded coconut, flaked almonds and fruit.
- Sit back, hang loose and enjoy the flavours of Hawaii!