In my travels to South America, I’ve encountered Acai, a native fruit to the Amazon River Basin of South America that’s a cross between a grape and blueberry. With a taste described as wild berry-meets-dark chocolate, this low-sugar fruit is rich with health benefits, including a high antioxidant level and excellent amounts of iron, calcium, fiber and Vitamin A.
This recipe also provides you some turmeric, a spice indigenous to Southeast Asia that has been used for thousands of years in Ayurvedic and Siddha practices to cure a myriad of health woes from indigestion to liver ailments and skin disorders. Piperine, a compound found in black pepper amplifies the absorption of the compounds called, curcumin, found in the turmeric root that helps cool inflammation and boosts immunity.
If you are seeking the optimal reset for your body, this smoothie is it! The anti-inflammatory ingredients stabilize blood sugar levels, (especially the Ceylon cinnamon) allowing you to soar through your morning without needing to stop at the bakery or have a sugary latte. Enjoy the slightly sweet flavors blended together with luscious avocado to provide a touch of creamy decadence and a heavy dose of health!
Acai Spice Bowl
Prep Time: 5 minutes
Cook Time: 0 minutes
2 cups wild blueberries, frozen
1 packet of acai berry, frozen (such as Sambazan) 100 grams
1 teaspoon ginger powder (can use more if preferred)
1 teaspoon turmeric (can use more if preferred)
1/2 teaspoon Ceylon cinnamon
pinch of black pepper
1/4 cup chia seeds
3 cups unsweetened coconut, hemp or almond milk
1 serving collagen or non-denatured whey protein powder 20 g
Place all ingredients in a blender and blend until smooth. Chill in the refrigerator for 30 minutes to 1 hour to thicken to desired texture. For a thicker texture, reduce milk to 2 cups. Add more as necessary to reach preferred consistency.