Wanderlustful Açaí Bowl

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I spent last weekend doing yoga and more yoga at Wanderlust Festival Austin. I took classes from rockstar yogis, like Shiva Rea, Seane Corn, Janet Stone and MC Yogi. We posed, we flowed, we flew, we laughed, we danced and we had a blast. And since we were in Austin, we ate some pretty good food too.

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My favorite new discovery was the açaí (ah-sigh-ee) bowl from Blenders and Bowls at Wanderlust Yoga Studio. It’s like a smoothie, but somehow better. It’s thicker and has fun toppings like frozen yogurt – usually combinations of granola, fresh fruit and honey or agave.

The variations are endless. Sambazon has some great recipes on their website. The one I came up with is so easy…just blend and serve. I did have a little trouble finding the açaí puree at my local grocery store, but was able to track it down at Whole Foods. The kind I found has added evaporated cane juice, so if you are watching sugar, you may want to try to find the unsweetened version.

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Açaí is a purple Central and South American berry-like fruit. There are lots of health claims floating around about it, so whether or not it is a super food is under debate. I think it’s pretty cool and I like the way it tastes.

The açaí bowl ends up being like a pudding or soft ice cream consistency. The key to making it thick is using as much frozen fruit as possible and a small amount of liquid.

Wanderlustful Açaí Bowl

Serves 1-2

1 cup frozen banana slices

1/2 cup frozen raspberries

1 package açaí puree

1/2 avocado

1/4 cup almond milk

1 tsp vanilla

Granola

Fresh raspberries

Raw almonds, chopped

Agave syrup or raw honey

Place banana, frozen raspberries, açaí, avocado, almond milk and vanilla in a high powered blender. Blend until smooth. You may need to stop the blender and push the ingredients down toward the blade to make sure everything is combined.

Spoon puree into a bowl and top with fresh raspberries, granola, chopped almonds and agave or honey, to taste.

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