I tasted my first ever acai bowl in Hawaii. Acai is a small berry from the Amazon jungle and it’s a super source of antioxidants. An acai bowl is like a really thick purple smoothie – so thick you eat it with a spoon. It’s topped with fresh seasonal fruit, granola and raw honey. I’ve probably tasted every acai bowl on the island of Oahu! My favourite was from a little place on the north shore, where they make something called Haleiwa bowls, which have every fruit topping you could imagine, and they’ve inspired my version. Although it’s a tropical fruit, acai berries are not very sweet, so acai is usually blended with fruit and fruit juice that can add loads of sugar, so you have to be careful. This acai bowl creation, from my new book The Happy Cookbook, is super-healthy, though, and a little gift from Hawaii that’s perfect for weekend brunch!
155 g (1 cup) frozen blueberries
1 frozen banana (peel it before you freeze it)
1 tablespoon unsweetened acai powder
250 ml (1 cup) almond milk
40 g (1⁄4 cup) chia seeds
Fresh strawberries and a sprinkle of paleo granola, to serve
Raw honey (or maple syrup), to serve
Pop the berries, banana, acai powder, almond milk and chia seeds into the blender and whizz everything up. You might need to give it a few pulses to get the right consistency. Then pour into sweet little bowls and top with fresh strawbs, granola and a dash of honey drizzled on top. Hello Hawaii magic!
The Happy Cookbook by Lola Berry (Plum; $34.99) is out now.