I know... I think I'm a little late on the Acai trend (it's pronounced, Ah-ss-eye-ee), but this has been my go-to breakfast for quite a few weeks now. It's immensely satisfying (keeps me full until lunch) and nice and cooling for the last of these summer days. It only take a few minutes to whip up, and you can get really creative with toppings and different flavors.
Acai is a berry that's native to Central and South America. Its loaded with antioxidants, which is one of the reasons I've been indulging so frequently. With the turn of the season, I'm usually prone to getting sick just about now, so I'm taking as much precaution as possible by loading up on antioxidant-rich foods (leafy greens, hemp and flax seeds, and rich colored fruits) and keeping consistent with my probiotic and essential oil habit. I'll be sharing some more immune boosting tips in an upcoming podcast episode of At The Table, but for today, I'm sharing my favorite immune boosting Acai Bowl combination.
- 1 package Sambazon Acai Packets (look for no sugar added)
- 1 small banana or 1/2 large banana (frozen is best, but fresh works too)
- 5-6 frozen strawberries
- 1 tbsp peanut butter (almond butter works too)
- 1 cup unsweetened almond milk
Place all ingredients in a blender and blend until smooth. Add extra almond milk to desired consistency. Top with toppings of choice. I use 1/4 cup blueberries and 1 tbsp hemp seeds.