Womens Health Australia September 2017

MEXI-YUM

X2 x 100g sachets frozen,

unsweetened acai berries

X2 peeled frozen bananas

X½ cup almond milk*

X2 tsp cacao powder (optional)

X¾ cup granola*

X1 mango, diced (or cut into stars

using a cookie cutter)

X2 tbs shredded coconut

X2 tsp cacao nibs

X½ cup fresh berries, sliced

Serves 2

“Acai is a South American berry that is high in

antioxidants and low in sugar. I love making acai

b ow l s a t h o m e a s t h e o n e s s e r ve d i n re s t a u r a n t s

are often too sweet. The sachets I use contain

p u re e d a n d f roze n a c a i b e r r i e s , a n d I g e t t h e m f ro m

my local health food store. Always buy the pure,

u n s w e e te n e d s a c h e t s ; t h ey ’re m u c h m o re d e l i c i o u s .”

1. Remove the acai sachets from the
   freezer and allow to thaw for 5 mins.
   Break up the contents by hitting with the
   back of a knife and empty into a blender.
   Add the bananas, almond milk and cacao
   powder (if using) and blend on high until
   smooth and thick (sorbet consistency).


2. Sprinkle some of the granola over the
   bases of two glass jars or clear bowls.
   Arrange the mango around the insides
   of the jars or bowls, then scoop in the
   acai mixture. Top with the remaining
   granola, the shredded coconut, cacao
   nibs and fruit. Serve immediately.

ANTIOXIDANTS

RICH IN

128 womenshealth.com.au SEPTEMBER 2017