Copycat Almond Butter Bliss

Let’s pretend it’s summer. Well, if you were in the Northeast the past few days, it’s probably not all that difficult to imagine. We’ve had unseasonably warm weather and my feelings on it have been perfectly captured by Sarah Andersen.

Back to what I was saying before. It’s warm out. You’re sick of salads. What do you eat?

An açaí bowl!

Açaí (ah-sigh-ee) is a berry that’s kinda like a cross between a blueberry and a grape. It’s high in antioxidants, low in sugar, and high in iron, calcium, fiber, and vitamin A. It’s got a sweet, berry yet chocolate taste to it. You’ll often see them in smoothies and often referenced as a superfood. TLDR; they’re good for you.

They’re also incredibly finicky as a commodity. As soon as they are picked, they start to lose their flavor and their potency. They grow in tropical climates (think Brazil). So when we in the USA finally get our hands on these babies, they’ve been processed into a puree or turned into a freeze-dried powder. It’s the only way to preserve its tastiness and health benefits.

So why am I talking about açaí and what are they doing in bowls?

Juice Generation, a coveted health spot for the wellness minded, makes a fantastic açaí bowl. The problem is that the bowls cost $12 in NYC and I personally can’t justify buying that a couple of times each week. So, like every other thing I love but is too expensive, I found a way to make it at home. Mine is a bit less creamy as I attempted to keep it as low calorie as possible.

If you haven’t had a bowl from Juice Generation and you have access to one, you should *absolutely* give it a try. You won’t be sorry, even if it looks a bit like mud.

Copycat Almond Butter Bliss

What you’ll need

  • High speed blender
  • knife
  • cutting board
  • spatula
  • measuring spoons/cups

Ingredients

  • 2 packets açaí puree, frozen (run under water for a few minutes to loosen it up a bit)
  • 3 tbsp almond butter
  • 1 banana, sliced
  • 3/4-1 cup almond milk, unsweetened
  • 3-4 ice cubes
  • 1/2 cup Nature’s Path Hemp+ Granola
  • 2-3 strawberries, sliced
  • 1 tbsp unsweetened coconut flakes

Steps

  1. Place the contents of both açaí into the blender. Add 1/2 of the banana, 2 tbsp almond butter, ice cubes and 3/4 cup almond milk. Blend until smooth. It should be thicker than a smoothie. Add the remaining almond milk to make it blend better if needed. Keep adding more milk if it needs it.
  2. Once the mixture is thick but smooth, pour into a bowl. Evenly top with the granola. Spoon the remaining almond butter in the center of the bowl and top with banana and strawberry slices. Sprinkle with coconut flakes.
  3. Enjoy!

Tip: If you want to eat this for lunch, make your base in advanced and place in the freezer. Let it thaw for about an hour before lunch. You can prep the strawberries + bananas before hand as well. You can also halve the recipe for a smaller portion. Add some protein powder to make it a touch more filling.

Approx: 610-670 calories

Food Blogging 101

  1. Log in to WordPress.
  2. Write a post announcing you’re actually going to write something soon.
  3. Follow through.
  4. Repeat.

I’ve got some ideas and recipes I’ve been playing with for the past year and I’m excited to share them with you! Talking about food into what seems like a somewhat empty void is very intoxicating and I’ve missed it a bunch.

How do you guys feel about kimchi fried rice, mac & cheese, and acai bowls (preferably not at the same time. Or maybe yes at the same time)?

The Closer You Are to Food

The less of it you actually eat.

In my case, it’s more about cooking. Since the last post, I have taken a job in catering which means an erratic schedule and a newfound catering diet (leftovers <3). I’m hoping to get back into the recipe posting/sharing arena since it’s such an inspiring time of year.

In the meantime, you can bet I’m going to town on souped up instant ramen and a jar of locally made kimchi. Because I can.

xox Shay

Porta v. Porto

I learned a new thing today! While it seems pretty obvious, I always seem to mess up the spelling of Portobello mushrooms. So what did I learn?

Portabella and Portobello are perfectly correct. What’s important is that the 2nd vowel and the last vowel be the same. There’s an actual Mushroom Council and they use Portabella for consistency’s sake. Cool, right!?

Sweet Roots NYC Supper Club 9/29 in Williamsburg

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Sweet Roots NYC (one of my lovely jobs) is hosting a supper club in Williamsburg on September 29th!

The dinner includes four Paleo-inspired courses, all of which will cater to our carnivorous and vegan friends. The evening will be run by the SRNYC team and led by Marisa Smith, CEO & Founder of SRNYC and Kelly Faust, our Senior Menu Planner.

The evening will take place at a Brooklyn urban farm where we’ll serve a couple of drinks and allow you to enjoy the food, company and scenery. We’ll have some beautiful blankets so that you can wrap yourself up in next to the fire.

Ticket Information:

When: Sunday, September 29th, 5:30pm
Where: Williamsburg-based Urban Farm (Location revealed upon ticket purchase)
Price: $95, cocktail and organic wine included

The supper will be intimate, so seats are limited: sweetrootsnyc.eventbrite.com

We’re harvested our bok choy today! Turns out there’s an insect that’s killing all of the spinach, beets, and swiss chard in the garden. Unfortunately that meant we had a small yield for that. However, we had so much bok choy that we shared with our neighbors.

Matt’s using the spinach and the bok choy to make a leafy green pie tonight. Yum!

New Scones for this Bird

I apologize for the delay in the Weekly Veggie Update and lack of new recipes! I’m very proud to say that I made a major life decision last month- one that I needed to do but also found that there was no better time than now!

At my previous job, I was planning events and working with a great city agency/non-profit (not in food). However, the content wasn’t my passion. I didn’t wake up in the morning pumped about it. While it was great and I learned so much, I knew there was an end date in sight. I am grateful I had that opportunity; it prepared me for so many other things and I met incredible people.

Anyway, via Good Food Jobs, I found two new jobs in the food world (there is hope!) I interviewed with one job for a different position and was offered a job as a menu planner. I accepted another offer from the city’s largest greenmarket network and am now spending half of my week helping local producers sell their goods and helping families with food stamps.

Needless to say, I’ve been rather busy with all of this transitioning! I’m finding my new routine and am going to make more time to update on here. I want to share the things I learn through my jobs, my interactions, and my crazy dreams (that leave me very hungry in the morning!).

I will have a couple of veggie updates this week. You’ll probably see some asparagus, radishes, or fiddleheads. Let me know what you’d like to see or if you have any delicious recipes to share!

Thank you so much for your patience and continued support! Namaste.