Smoothie bowls are a great way to change up your morning routine. By using a little more frozen fruit and a little less liquid, you get a texture that is closer to ice cream..and who doesn’t like ice cream for breakfast?! I was obsessed with acai bowls when we were in Brazil earlier this year, they were like, one of two foods I actually ate while I was there. In case you didn’t read that rant, see my Moqueca Fish Stew post from awhile back.
Sadly, the acai I have found in the states so far really doesn’t compare. There is a frozen version and a powder at Whole Foods. Don’t get me wrong, they’re not bad, just not the real deal. I mixed in some frozen blueberries to amp up the purple color and berry flavor. You can do this with literally any frozen fruit, any milk or nut milk, and any combination of toppings.
1/2 banana, frozen
1/2 cup blueberries, frozen
1 scoop freeze dried acai powder (alternatively, add 1/4 cup more blueberries or any other fruit of your choice)
1/4 cup coconut milk
1 scoop unflavored protein powder
Blend all ingredients in a high speed blender until smooth, adding more frozen fruit or liquid until a thick consistency is achieved. Pour into a bowl.
Top with shredded coconut, goji berries, hemp seeds, bee pollen or superfood add ins of your choice! The options are endless!
This recipe works about the same for just about any nut milk you want to make, though soaking times and amounts may vary slightly. Homemade almond milk is amazing and is super easy, and most importantly, you’ll know exactly what is in it. Nearly all store bought almond milks contain stabilizers, some of which can be potentially harmful like carrageenan. I don’t know about you, but for something I consume just about every day, I’d rather know what I’m putting in my body! I make a point to start some almonds soaking on Saturday night or Sunday morning so that we can have fresh almond milk for smoothies all week. Use this stuff in smoothies, coffee, oatmeal, desserts and anywhere you’d normally use milk.
2 cups almonds or other nut, soaked 8 hours and up to overnight
5 cups filtered water
2 dates, pitted
1 teaspoon ground cinnamon
pinch sea salt
1 whole vanilla bean
Drain soaking water and rinse almonds well. Place in a blender with the filtered water, starting on low and working your way up to the high setting for 1-2 minutes until smooth and uniform.
Strain the milk using a nut milk bag, cheesecloth or just a super fine strainer. After straining, return the almond milk to the blender and add dates, cinnamon, sea salt and vanilla. Blend another 1-2 minutes until thoroughly combined.
Store in the fridge for 5-7 days.