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Springtime Creamy Acai Bowl
Spring is around the corner in Sydney & the fragrant smell of wattle & Jasmine permeates the air. Spring represents the blossoming of our ideas and the burst of our vital energy after the slow and purposeful hibernation of winter. Winter represents a time of restoration and re-orientation. Winter is important for the cultivation of stillness & self care. The amount of blossoming we achieve during spring is supercharged if we go within and care for our spirits during winter. So I hope you have had a peaceful winter season as the famous Desiderata poem eloquently puts it ‘amidst the noise and the haste’ of 2020.
Here we are, on the cusp of springtime play..
In the early stages of the blog, I created another acai bowl recipe – this experiment is creamier, kind of like my Acai Bowl 2.0. hehe. The two bowls have different characters. This one is more creamy and more suitable for spring, my other one is crispier and even more cooling suitable for a summer day. Visit my early acai bowl if you want the icier option –> here
1/2 cup of frozen berries
1 medium avocado (or 1/2 large one)
1 cup of coconut water chilled
1 sachet of Amazonia unsweetened acai Puree. Make sure it’s unsweetened.
1 cup of water
1/2 frozen or refrigerated banana
1 teaspoon of lemon juice
Toasted coconut flakes
My secret sauce: Crushed Brazil nuts mixed with crushed chocolate pieces. A sugar free chocolate is ideal.
Step 1: Blend the filling ingredients. Add extra water if it’s too thick but it will defrost at room temperatures especially during the spring/summer months.
Step 2: Garnish with strawberries, coconut, crushed Brazil nuts/chocolate mixture and some banana. Honestly – Don’t take it too seriously and HAVE FUN WITH IT! Just go ‘gangbusters’ (an Australian colloquialism for great enthusiasm). Garnish to your hearts content & make it your own creation.
I love to garnish my acai bowls with mint for some extra cooling so if you have some fresh mint handy add some of that.