alive logo

OG Acai Bowl

Serves 1 to 2 / Ready in 10 minutes


    OG Acai Bowl

    Barely a day goes by when our blender isn’t whipping up an acai bowl. There is something addictive about acai bowls, and as far as addictions go, this is a good one! Get hooked on the antioxidant- and vitamin-rich sweetness of this fruity acai bowl with all the trimmings!


    Naturally sweet dishes like this acai bowl can help tame your cravings for sugar-laden processed foods, reveals Andrea Hannemann in <Plant Over Processed>—and cutting back on added sugars is a huge win for heart health. “While the American Heart Association recommends no more than 6 teaspoons (25 grams) of added/refined sugar per day for women, and 9 teaspoons (38 grams) for men, the average American consumes around 20 teaspoons a day! We are a nation of sugar addicts,” she writes. “The processed foods that we eat are in large part to blame.”


    OG Acai Bowl


    • 2 cups frozen blueberries
    • 3 frozen ripe bananas
    • 2 - 3.5 oz acai superfruit packs or 1 scoop acai powder
    • 1 cup frozen mango chunks
    • 1/2 cup plant milk
    • Toppings: sliced banana, granola, shredded coconut, goji berries, mango, blueberries, kiwi


    Per serving:

    • calories351
    • protein5g
    • fat6g
    • carbs77g
      • sugar47g
      • fiber10g
    • sodium33mg



    1. Place all ingredients except toppings in high-powered blender.
    2. Blend, starting on medium speed and gradually making your way up to high, for 1 to 2 minutes, stopping every 20 seconds or so to mix ingredients and push them down with smoothie stick. Once you see the “swirl,” you will know it’s done.
    3. Pour your smoothie into your favorite bowl and add your choice of toppings.


    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.