Hey guys! I have been away for a couple of weeks. Between traveling to London, England and prepping for WinniE’s BIG night—as one of the pastry chef chosen for No Kid Hungry Washington D.C. fundraiser dinner (Wednesday—June 13th), it’s been a whirlwind. I wanted to post this recipe on Wednesday, for “Wednesday’s with WinniE’s” ™️. However, with the event it just wasn’t happening. But, I am back and I’m happy to share the next recipe in our partnership with Michele’s Granola! It’s our Berry, Banana & Bee Pollen Açai bowl. This recipe was inspired by my time in Oahu, Hawaii. I really enjoyed the way of life, specifically related to their philosophy about whole health foods. Just salt of the earth, good for you and good for the community approach to growing and creating food. I strived to emulate that same sensibilities in this recipe. This recipe is nutrient packed, easy and efficient for a beginner in the kitchen and because of the use of in-season ingredients, it’s sustainable. It’s an honor to work with a company like Michele’s—which share the same ideals as both WinniE’s Bakery and the locals I was inspired by in Oahu. Plus, having Michele’s Granola is the perfect complement to the bowl. Quite honestly, without the granola…what are really doing. I mean, at this point the açai bowl is just a vehicle for granola, lol! So, for the next time you have 10mins to make breakfast or a snack, give this recipe a try! Enjoy!
Berry, Banana &
Bee Pollen Açaí Bowl
makes 2 bowls
Ingredients: makes 2 bowl
2 packet of açaí (frozen)
1 banana (frozen)
1/2 blueberries (frozen)
1/2 c spinach
1/2 c water (1/4 c if thick texture is desired)
1/4 c pomegranates seeds
1 tbsp bee pollen
1/4 c raspberries
1/2 c Original granola
Drizzle of honey or agave (optional)
If you haven’t bought pre-plucked pomegranate seeds. On a cutting board, cut the top and bottom off of the pomegranate. Next, cut along the length of the fruit, into 2 segments. Then, flip the inside of the fruit faced down and using a spoon (wooden is best)—beat the back of the fruit until the seeds become dislodged.
Peel a banana and place it into a ziploc baggie or wrap in cling wrap and pop into the freezer. The banana should remain in the freezer for at least 30min-1hr.
Remove the banana, blueberries and 2 açaí packets from the freezer. Drop into a blender the entirety of the packets, banana, blueberries, spinach and water. Blend on low, just so the ingredients can begin to incorporate. Then, increase the speed to high and blend until fully even textured and smooth. Pour or scoop the blended contents into a bowl. Next, slice 1/2 of another banana. Lastly, top with the sliced banana, raspberries, pomegranate seeds, bee pollen and the Original Michele’s granola. For an extra bit of sweetness, drizzle a little honey atop—if desired.
Chef Note: This recipe can easily be made Vegan by omitting the honey and swapping the bee pollen for chopped nuts or seeds. Also, this recipe is easily made for 1, by cutting ingredient portions in half.
Photos: by Meghan of Meghan Elizabeth Photography