Blueberry smoothie bowl

I love smoothie bowls!

I love that Açaí bowls are everywhere now, making my current food love very accessible.

But to be honest, it’s not the açaí per se that I love, more the cold sorbet with chunks of fresh fruit. Açaí berries are all the rage now for their high levels of antioxidants. Antioxidants neutralise harmful free radicals in our bodies which contribute to skin and eye health and immunity. Yet, açaí berries have very similar nutritional profiles to other dark berries like blueberries and blackberries. Some studies have even found that blueberries have higher levels of antioxidants than açaí berries. Blueberries have also been associated with lowered risks of cancer and heart disease while maintaining brain function.

Açaí berries taste like an extremely tart blue or blackberry. As such, many places blend the tart berry with sugar, honey, apple juice or sorbet to produce a deliciously sweet açaí bowl. This however, also means that said açaí bowl is then loaded with a lot more sugar than desirable.

The bottom line is that although I do love açaí bowls when eating out, açaí berries are usually inaccessible and a lot less affordable than other types of frozen berries. As such, I usually make my smoothie bowls at home with frozen blueberries and blackberries. Reinforcing the fact that we don’t need expensive ‘superfoods’ to be healthy, going back to our usual fruit and vegetables is all we usually need.

Also, instead of blending the berries with apple juice like these smoothie bowls are commonly made, I blend mine with yogurt for the protein. The yogurt also contributes valuable calcium and probiotics. Also, my recipe makes two smoothie bowls, one for Taylor and one for myself, but feel free to half it if it’s just for one.

These bowls make a fabulous breakfast, cold, smooth and easy to eat but boasting all the serves of fruit you need in a day along with a hit of energy, protein and lots of vitamins and minerals to get your day going.