Happy National Acai Bowl Day!
Ever wonder who gets to make up these days? I had the most amazing french toast recipe all ready to go when I heard about this, so that changed everything. (It’s also National Grilled Cheese Month, but that will come later).
But really, these “holidays” do serve a purpose, in that they get me to make things that I would not ordinarily do. I’ve heard of acai bowls, and they always sounded very interesting, but I’d never had one before, and I really didn’t think I’d ever make one. So today was the day.
It took just minutes to prepare – maybe 20 total if you include making the almond milk and nuts – but the rest was a snap.
My acai bowl contained:
- acai puree blended with a bit of fresh almond milk
- fresh blueberries
- fresh pomegranate
- salted caramel pecans (toss pecans with maple syrup, top with a layer of coarse salt and toast until golden)
It was delicious! Why have I waited so long to make this? By the time I got it made, photographed and ready to eat, it was more like acai soup, but still tasted great.
Acai berries contain lots of anthocyanins and flavonoids, which are powerful antioxidants that help defend the body against life’s stressors. They also play a role in the body’s cell protection system. Free radicals are harmful byproducts produced by the body. Eating a diet rich in antioxidants may interfere with aging and the disease process by neutralizing free radicals.
Some studies show that acai fruit pulp has a very high antioxidant capacity with even more antioxidant content than the cranberry, raspberry, blackberry, strawberry, or blueberry. Studies are ongoing, though, but it definitely won’t hurt to include them. The frozen pulp can easily be found at health food stores.