I am super happy to present the purple breakfast, which is the 6th day of the rainbow week. I prepared açai bowl, with a beetroot addition to make the colour ever more vibrant.
I tried my first açai bowl in Sydney and I remember I could not believe that it took me 34 years to discover it. It is truly delicious and there’s no prettier colour than this one. Since then I made it many times, constantly improving or experimenting with new ingredients. Try not to blend fruits too well, it’s nice to find a piece from time to time 
Recipe
YOU WILL NEED FOR ACAI BOWL:
- 1 cup frozen raspberries
- 2 small frozen sliced bananaS
- 3 tbsp acai powder
- 1 cup soy yogurt
- 1 tbsp agave syrup or honey
YOU WILL NEED FOR DECORATION:
- blueberries
- blackberries
- beetroot cheeps
- agave syrup
- pomagranate
I’ll start with a tip. My blender is quite weak, so it won’t be able to deal with something as thick as açai bowl. I used a hand blender and it was easy and fast (not so frustrating as a blender). Place all the ingredients in a bowl or blender and blend it.
Decorate with the beetroot chips, blackberries, blueberries and pomegranate seeds. Sprinkle with agave syrup.
Enjoy, Marta
