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OG Acai Bowl

Serves 1 to 2 / Ready in 10 minutes


    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 »
    Turkey and Apple Meatballs with Chinese Five-Spice

    Turkey and Apple Meatballs with Chinese Five-Spice

    The apple in these turkey meatballs might not be immediately visible, but it’s working behind the scenes to help bind them together and adds sweet flavour and juiciness. Chinese five-spice powder—a blend of star anise, ground fennel seeds, Sichuan peppercorns, cloves, and cinnamon—lends lively flavour, alongside ginger and garlic. Packed full of protein, these meaty bites are a good source of vitamin D and iron and make for a tasty party appetizer. Meatball magic Handle with care A light touch is the key to a well-formed, juicy meatball. Using a tablespoon measure or cookie scoop, spoon heaping tablespoons into individual meatballs and toss them back and forth between your hands a few times, very gently, to round them off. Avoid squeezing or compressing the meat. Make ahead You can form meatballs 4 hours in advance and refrigerate before cooking. Lay meatballs in a single layer on parchment in glass dish; cover and refrigerate until ready to use. Remove meatballs from refrigerator about 30 minutes before you begin to cook to allow them to come to room temperature. This will ensure they cook evenly. Blot any excess moisture before adding to the hot pan. Turning with this trick When browning meatballs, use a cookie scoop to nudge and turn the meatball. If it loses its round shape, use the scoop to gently re-form.