Ember Roast Pumpkin with Coriander, Almonds and Tahini Yoghurt Sauce - Chef Recipe by Rodney Dunn
"The slow cooking steams the pumpkin inside and intensifies its flavour." - Rodney Dunn.
1/2 small banana
100g pack frozen unsweetened acai berry pulp
1/2 cup frozen strawberries
1/2 cup frozen blueberries
1/2 cup apple juice
1/4 cup raspberries
1/4 cup strawberries (sliced)
1/2 kiwi (peeled and sliced)
1/2 cup granola
1 tsp chia seeds
Drizzle of raw honey
Moist coconut flakes
In a blender, add banana, acai pulp, strawberries, blueberries and a splash of apple juice. (Tip: add to blender in that order as adding softer ingredients first makes it easier on your blender blades.)
Blend on low until larger chunks are broken down, then gradually increase speed, adding a splash of apple juice at a time, and stopping to scrape down sides of blender if needed.
When ingredients have mostly come together, add remaining apple juice. Ensure that consistency remains thick by not adding all of the apple juice at once, or too quickly. You may not need to use all of the liquid.
Blend on high for 15 to 20 seconds more. Be careful not to over blend or the mixture will become too running.
Pour a third of the acai purée into a bowl and then sprinkle a layer of granola. Repeat again ensuring acai puree only is your last layer. Arrange toppings in stripes of their respective color to form a rainbow: from left to right with a granola line and coconut line. Then drizzle with honey and enjoy immediately.
Notes: For best results, use a high-powered blender like a Vitamix; as the acai bowl base is thicker than a smoothie, blenders with lower horsepower may have trouble processing it. Using frozen fruit in the acai purée helps to achieve a thick consistency, but avoid adding ice as it can water down the flavours. For the topping, fresh fruit works best, but frozen and thawed can also work in a pinch.