I am soldiering on with my fifth module of Plantlab Culinary which is the ‘Essentials of Superfood’. Another project I had to do this week was create an Acai Bowl.
I was due to make a nut crumb and did a double batch so I have enough in the fridge for the coming week.
Most of my ingredients I source from my local health food store, Tenterfield Health. If you are in Tenterfield, make sure you pop in, check this lovely store out and say hi to Bec.
The Acai bowl is good for one person, whereas the nut crumb makes me enough for several days’ worth of toppings. I say smidge when it comes to things like Maple Syrup, vanilla essence, and cinnamon as it really depends on your taste buds as to how much you put in.
2 frozen bananas
4 Tablespoon Acai Powder
1 cup almond milk
1 Tablespoon Maple Syrup
Blend all ingredients in a blender until smooth.
½ cup raw cashew nuts
½ cup raw walnuts
½ cup raw almonds
2 Tablespoon Brown Sugar
Smidge of vanilla essence
Smidge of Maple Syrup
Smidge of ground cinnamon
6 pitted dates
Process all ingredients in processor until comes together as a slightly sticky crumb.
I went a bit over board with toppings for this bowl. Along with the nut crumb I used dehydrated orange pieces, hemp seeds, fresh strawberries and frozen raspberries and blueberries.