Acai bowls are all the rage at the moment. I for one didn’t really get it the hype around them. I mean I love smoothies, but why do you need to make a smoothie that can only be eaten out of a bowl? After making a few myself though, I realized that eating them this way is what makes them special. It makes you really focus on the flavours when you’re having it a spoonful at a time, rather than slurping it up through a straw. Plus, the toppings add so much texture and extra flavour that you just can’t get from a normal smoothie. And so, the skeptic was converted.
Not only do they taste delicious, they are ridiculously aesthetically pleasing thanks to meticulously arranged fruit and seeds on top. I think that is the main attraction of making these bowls to be honest. You can add whatever toppings you like; honey, bee pollen, goji berries – whatever you think is Instagram-worthy really. Plus, they are full of acai, which is a modern day superfood hailing from Brazil. In Brazil, you can buy them fresh in their berry form, but here in Oz we have to use the powder, which is just as delicious. They are a rich source of antioxidants and fibre and help keep you fuller for longer, which is exactly what you want from your breakfast. Deee-licious!
2 tablespoons acai powder
2 bananas, chopped roughly (use frozen banana slices if you have time)
1 cup frozen raspberries
1 ½ teaspoons nut butter (I used peanut)
1 tablespoon honey (optional)
1 cup almond milk
Place the acai powder, bananas, raspberries, nut butter and honey in a high-powered blender. Blend until creamy, then gradually add the almond milk until you get a smooth but thick consistency. You want it to be a bit thicker than a smoothie. Pour into bowls and arrange with toppings. Serve immediately.
Why change a traditional recipe that works so well and that tastes so delicious? You might be asking yourself that as you read the title of this recipe and I would understand. As a hummus lover myself, I just feel that the more hummus there is in the world, the happier a place it will be. I love hummus spiced with harissa, or with roasted garlic, but this variation with beetroot is so so delicious! The beautiful, vibrant pink colour provides instant happiness. It tastes heavenly with the subtle sweetness from the beetroot. It’s the perfect thing to keep in the fridge as a healthy snack, it goes nicely with celery sticks and crackers but is also amazing on toast with some avocado and sprinkled with chilli flakes. Enjoy 🙂
Makes about 2 cups
450g can beetroot, chopped roughly and drained
400g canned chickpeas, rinsed and drained
2 ½ garlic cloves, roughly chopped
2 tablespoons tahini (adjust according to your preference)
2 tablespoons lemon juice
1 teaspoon ground cumin
2 tablespoons olive oil
Salt and pepper to season
Place the beetroot, chickpeas, garlic, tahini, lemon juice and cumin in the bowl of a food processor and whiz to a coarse paste. With the motor running, slowly add the oil through the feed tube until mixture is thick and smooth. Season well and serve. Store covered in the fridge.
I try and whip up a batch of granola every week or two. It’s ridiculously easy to make and it ends up being a lot healthier and a lot cheaper to do it yourself. The store bought varieties are often laden with sugar and can cost $15 for one packet! There are countless combinations and variations to try for granola. This recipe is my go-to standby because I love the chocolatey hit of the cacao and the extra sweetness you get from the spices, which also provide a delicious aroma throughout the house while its baking. Feel free to play around with spices, different nuts and seeds though – whatever mix is your favourite really. You can also sweeten with honey or maple syrup if you can’t find rice malt syrup, I just like the flavour of the rice malt because it’s a bit milder than honey. Once you’ve baked the granola and cooled it, it should last about two weeks in a sealed jar, which makes deciding what to eat for breakfast super easy! Try this and let me know how you go 🙂 Do you have any other granola combinations you love? Izzy
Spiced Chocolate Granola
1 cup chopped natural almonds
1 cup chopped walnuts
1 cup chopped pecans
½ cup chopped cashews
1 cup shredded coconut
1 tbs goji berries
1 tbs pumpkin seeds
1 tbs sunflower seeds
1 tbs cacao nibs
¾ cup natural oats
2 tsp cinnamon
1 tsp ground nutmeg
2 tbs melted coconut oil
2 tbs rice malt syrup
Preheat oven to 200C. Place all ingredients in a large bowl and mix to combine, making sure that the coconut oil and rice malt syrup evenly coat all the dry ingredients. Place the mix onto two trays lined with baking paper and spread evenly over the trays. Bake in the oven for about 15 minutes. Remove from the oven and let it cool, this will allow all the ingredients to crisp up and form clusters. Store in a sealed jar for up to two weeks. Serve with fresh berries, milk or yoghurt.
*N.B. To make this gluten free, omit the oats and add some extra nuts and seeds 🙂