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The Healthy Chef – Dan Churchill’s Acai Berry Breakfast Bowl

The Healthy Chef - Dan Churchill's Acai Berry Breakfast Bowl

When it comes to the start of the day everyone knows I get out of bed excited to eat… there is no other way to put it. It allows me to then hit the gym, go for a surf or read. It’s funny how you are motivated to do things and three nights ago was no different to any other, finally back in my bed from my trip overseas and turning the lights off with the notion that the sooner I fall asleep the quicker I get to make my breakfast and of course… eat

Not only do acai berries provide my carbs for the day, but they also include a lot of fibre, a material that most people believe they need to consume through grains, which is amazing for digestions. A simple trick to know if something contains fibre is to see its colour. The colour conveys pectin a form of fibre and as acai berries are a pretty purple there is plenty of pectin and other rich vitamins and minerals to go around. We must not forget the antioxidants they also include.

INGREDIENTS 

2 Tbsp Steal Cut Oats (or Organic Oats)
1/2 Tbsp Rice Malt Syrup (optional)
2 tsp Coconut Oil (Olive or Macadamia is fine)
1/2 handful of mixed nuts
200g Frozen Acai berries
60ml Coconut water
1/2 Banana (optional)
Sprinkle of desiccated coconut

METHOD
1 Add oil to a medium high heat frypan, before stirring in the oats for 1 minute.
2 Next add the nuts and allow to coat in the bowl for 30 seconds before adding in the syrup (if using) for a further minute or until golden. Remove and place in the freezer for 2 minutes
3 In a blender combine berries, coconut water and banana (if using) and blend until smooth.
4 Pour Acai mix into a bowl top; remove oats from freezer, crack and sprinkle over the top. Finish with a little desiccated coconut and enjoy your healthy start.

dan-chirchill

The Carousel thanks Dan Churchill for this recipe.

Written by TheCarousel

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