I don’t consider myself a fussy eater, I have a reasonable palate that I have been cultivating since a young age. My parents found me endlessly amusing as the only five-year-old, eating marinated squid and stuffed olives.
I do, though, have a fundamental problem with food I don’t enjoy. It was ‘Oscar Wilde’ who lamented that he couldn’t stand people who didn’t take food seriously. I just happen to take wilted wet salads, grubby café menus and margarine as seriously as my many culinary loves. Textures that invoke an instant gag reflex, ingredients on the cusp of what I consider fresh, and metallic nausea that kale renders me with, also make it onto my list. This ‘condition’ can make navigating life, tricky at times, bad buffets can render me paralysed with fear. On one occasion it has caused me to tip gazpacho soup into my handbag. I cannot make a cup of tea without triple ‘sniff checking’ the milk and the slightest whiff of something sour can put me off the contents of an entire fridge. My long suffering husband knows that just because I sit down at a restaurant, it doesn’t mean I have committed to eating there. I have been known to spend whole weekends away surviving like a squirrel on what I call ‘handbag nuts’ because the food doesn’t agree with me.
I am not blessed with an entirely clean bill of health, so I have to be cautious about what I consume. I have been grain free since before the fashion hit and it works for me. That said some of my fondest food memories are of waking up early on the farm to get ready for school and my dad cooking us ‘creamy meal’ served with lashings of butter and honey. It’s a comfort I still crave on frosty winter mornings. When I began researching this relatively new ‘super food’, glossy pictures of ‘açai bowls’ romanced me, but knowing I could find a way to add it to creamy coconut porridge sealed the deal. It has taken the world’s trendiest cities and ‘well-being’ bloggers by storm.
Açai bowls are made with either the frozen pulp of this berry or a dried powder form. The classic Açai bowl is a thick frozen smoothie which you indulge in with a spoon, lots of crunchy granola and fresh fruit. This treasure from the depths of the Brazilian rain forests is dubbed by many as the ‘beauty berry’. This berries list of healing properties is longer than the queue at Starbucks; rich in antioxidants, amino acids and essential fatty acids. They aid the immune system, metabolic function and energy levels. Leaving ‘goji’ berries seemingly in the dust, as nothing more than fancy raisins. With our fruit and vegetables lacking more nutrients than ever and our foods pumped full of hormones and chemicals, can we ignore the ‘super food heroes’?
Coconut, Apple & Açai Porridge
- 2 heaped tablespoons, coconut flour
- 1 heaped tablespoon, organic unbleached desiccated coconut
- 1 1/2 cups milk (coconut or almond milk)
- 2 heaped teaspoons Açai Berry Powder
- A pinch of cinnamon
- A drizzle of honey to sweeten
- Fresh berries
- Toasted coconut flakes
- Apple Chips
- Stewed cinnamon apples pieces
- Heat the milk on a medium heat in a saucepan, stir in the coconut flour and desiccated coconut, cook for 2 minutes.
- Add the Açai Powder, stir well to incorporate
- Add a pinch of cinnamon and sweeten to taste with the honey
- The porridge may continue to thicken and seize up, add a splash of hot milk to loosen if this happens, if the consistency is too runny, you can add extra açai powder to thicken to your liking.
- For extra ‘delish-ness’ top with honey, toasted coconut flakes, stewed apples, apple crisps and fresh berries.
We sourced our Açai powder from our favourite online health nuts (pun intended), Faithful to Nature. Their range of household, beauty and food products is unbeatable locally, you can wander their aisles of organic bliss virtually and indulge in bounty from mother nature, which is delivered to your door in no time at all.
Berry Açai Bowl
You will need a good blender
- 3 small frozen bananas
- 1 1/2 cups frozen mixed berries
- 1 tablespoon almond or organic unsweetened peanut butter
- 1 cup milk (coconut or almond)
- 1 heaped tablespoon Açai powder
- 1 tablespoon pre-soaked chia seeds (optional)
- Honey to taste
- Fresh berries
- Pomegranate rubies
- Flaked almonds
- Toasted coconut shavings
- Dried rose petals
- Add frozen banana, frozen berries, milk and nut butter to the blender and blend until smooth.
- Add Açai powder, chia seeds and a drizzle of honey for sweetness and pulse again.
- Serve in a bowl with lots of delicious toppings, you can also top with muesli, whatever fresh fruit you have and mixed seeds.