Vegetarian RecipesBy: Tracy Brown,RD,LD/N

Somatic Attuned Eating Coach

About Tracy Brown, RD, Somatic Nutrition Coach & Soul Guide

Hi, I’m Tracy, somatic nutrition therapist, registered licenseddietitian and attuned eating coach in private practice providing in-person, phone and on-line counseling since 2006. I usher people on a soul level because I believe not wanting to be inthe body is a way of protecting oneself, so the work is aboutnourishing the nervous system to feel safe enough to drop in to feelemotion to actually heal. Changing the food becomes an “of courseeating is easier now” as flow becomes more a way of operating. I specialize in treatment of eating disorders and eating problems forboth adults and children as well as issues related to over-extendingthe body, including adrenal fatigue, hormone issues, PCOS and guthealth.

I routinely teach intuitive eating workshops and disordered eating related talks throughout Florida,including University of Florida and Santa Fe College Gainesville, FL, Flager College, St. Augustine, FL,Florida Gulf Coast University, Ft Myers, FL. I am also the guest Nutrition Therapist for Feast, an onlineintuitive eating program and have appeared on many podcasts featuring topics on Intuitive Eating,Trauma healing, Positive body image and Recovery. I believe what healing food and weight concerns is really about is deciding to live fully human in thediverse and amazing bodies we have. Living and Feeling fully with courage and being dedicated to thefullest expression of who we are is the point. You can learn more about my story at www.tracybrownrd.com.

Feel free to connect with me on Social Media!

Copyright © 2019 - Tracy Brown, RD All Rights Reserved

Did you know I have a course that will help you uncover your ability to eatconfidently from hunger and fullness? Attuned Eating for Atuned Living is yourultimate guide towards a peaceful relationship with food, weight and yourself

CLICK HERE TO ENROLL IN MYCOURSE TODAY!

5 Minute Romesco Gnocchi SauceGnocchi sauce (recipe uses 1 cup)

1 cup roasted almonds2 garlic cloves15-ounce can fire-roasted diced tomatoes2 large roasted red peppers from a jar½ tablespoon smoked paprika1 tablespoon sherry vinegar (or red winevinegar)1 tablespoon olive oil½ teaspoon kosher salt

Gnocchi 1 pound packaged gnocchi3 cups baby spinach leaves (or choppedstandard spinach)1 cup romesco sauce

1/4 cup feta cheese crumbles,optionalKosher saltFresh ground pepper

Instructions: Bring a large saucepan of water to a boil, seasoned with about 1 tablespoonkosher salt.Make the gnocchi sauce: Peel the garlic. In a blender or food processor, processall ingredients until smooth. Taste and add additional seasonings if desired.Once the water is boiling, add the gnocchi and boil until they float, about 2 to 3minutes.Meanwhile, line a colander with spinach leaves. When the gnocchi are done,pour them into the colander with the spinach so that the boiling water wilts thespinach. Then pour the cooked gnocchi and spinach back into the pot and stirto a few times to evenly distribute the spinach.Add 1 cup of the romesco sauce to the pot and stir. (Reserve and refrigeratethe remaining 1 1/2 cups for up to 1 week.)For vegan, top with fresh ground black pepper. For vegetarian, top with blackpepper and feta crumbles. If desired, add a drizzle of olive oil.

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BBQ Bean Tacos with Pineapple SalsaIngredients:

2 15-ounce cans pinto beans2 tablespoons Dijon mustard1 tablespoon maple syrup3/4 cup organic ketchup (or withnatural sugars)1/2 teaspoon garlic powder1/2 teaspoon chili powder3/4 teaspoon kosher salt, divided

Instructions Drain both cans of beans (no need to rinse). In a large skillet, place thebeans, mustard, maple syrup, ketchup, garlic powder, chili powder, and 1/2teaspoon kosher salt. Heat on low until thickened and warm, while makingthe remainder of the recipe.Drain the pineapple and finely chop it. Mince the red onion, and chop thecilantro. Mix the pineapple, red onion and cilantro together with 1/4teaspoon kosher salt.Thinly slice the green cabbage and radishes. Slice the lime into wedges.If desired, char the tortillas by placing them on an open gas flame onmedium for a few seconds per side, flipping with tongs, until they areslightly blackened and warm.To serve, place the beans in a tortilla, then add cabbage, radishes and asqueeze of lime (important, do not omit!). Top with pineapple salsa andadditional cilantro if desired.

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20-ounce can (11/2 cups) pineapplechunks packed in juice1/4 cup mincedred onion1/4 cup finely chopped cilantro, plusadditional for garnish1 small green cabbage3 radishes1 lime (wedges for squeezing)Tortillas, for serving

To make one small serving(equal to one packet; double for1 adult serving):

Rounded 1/3 cup instant oatmealmix2/3 cup waterKosher saltPure maple syrup and plant milk,for serving

Instructions

Copyright © 2019 - Tracy Brown, RD All Rights Reserved

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To make the instant oatmeal mix, put the oats, dried fruit, nuts, and cinnamoninto a large jar or resealable bag with a bit of extra room. Shake well until all theingredients are thoroughly combined.To prepare one serving of oatmeal, scoop 1/3 cup of the Oatmeal Mix into adeep, microwave-safe cereal bowl. (If the bowl is too shallow, the oatmeal mayoverflow when it cooks.) Add 2/3 cup water and stir well.Place the bowl in the microwave and cook on high for about 2 minutes, untilthe water is absorbed and the oats are tender. Remove the bowl from themicrowave and stir in a pinch or two of kosher salt. The oatmeal will thicken asit cools. If you prefer thicker oatmeal, scale back the water by 1 or 2tablespoons. Add milk and maple syrup.

Best Instant Oatmeal RecipeInstant Oatmeal Mix:

2 cups old fashioned rolled oats(not quick oats)1/2 cup dried fruit, such asraisins, dried cranberries, diceddried apples, or diced driedapricots1/2 cup slivered or shoppedroasted nuts1/2 teaspoon ground cinnamon

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Copyright © 2019 - Tracy Brown, RD All Rights Reserved

Prepare the brown rice according to the package instructions Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel).Chop the cauliflower into florets.Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.Add onion and saute 2 minutes, then add the sweet potato and saute 3minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes andcoconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10minutes until the cauliflower and sweet potato are tender.Drain and rinse the chickpeas. When the vegetables are tender, add thechickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted.Add another ½ teaspoon kosher salt to taste, adding additional salt ifnecessary.Garnish with chopped cilantro, and serve with brown rice.

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Tomato Coconut Cauliflower Curry

Ingredients:1 yellow onion1 pound sweet potato (4 cups chopped)1 head cauliflower (5 cups chopped)2 tablespoons olive oil1 teaspoon kosher salt, divided2 tablespoons curry powder1 tablespoon garam masala1 teaspoon cumin¼ teaspoon cayenne28-ounce can diced tomatoes, SanMarzano if possible15-ounce can full-fat coconut milk15-ounce can chickpeas4 cups spinach leavesCilantro, for garnishBrown rice, for serving

Egg, Pesto & Arugula Breakfast SandwichIngredients:

1 teaspoon olive oil1 egg1 multi-grain English muffin2 to 3 tablespoons high-quality basilpesto 1 handful baby arugula (or otherbaby greens)Kosher salt

Instructions Heat 1 teaspoon olive oil in a skillet over medium heat. Crack the egg into thepan and sprinkle with a few pinches kosher salt. When the whites are mostlycooked after a minute or two, flip and cook another 30 seconds, then removefrom the heat.Meanwhile, toast the English muffin. Spread both sides generously with pesto.When the egg is done, slide it onto one half of the English muffin.Add a handful of arugula to the still hot pan and return to medium heat; add apinch of kosher salt and cook for a few seconds until wilted down. Removefrom the heat and place the arugula on top of the egg.Top the sandwich with the other half of the English muffin and serveimmediately.

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Chickpea Couscous Bowls with Tahini Sauce1/3 cup tahini:

1/3 cup fresh lemon juice (2 small or1 1/2 large lemons)1 tablespoon olive oil1 teaspoon maple syrup1/2 teaspoon kosher salt2 tablespoons water

Instructions

Make the chickpeas: If using canned, drain and rinse them. In a medium bowl,stir them together with the olive oil, cumin, and kosher salt.Make the couscous: In a medium pot, bring 1 1/4 cups water to a boil. Addcouscous and 1/2 teaspoon kosher salt. Bring to a boil, then remove from theheat, cover, and let stand for 5 minutes. When done, stir in the olive oil,another 1/4 teaspoon kosher salt, and the parsley.Make the dressing: In a small bowl, combine the tahini, lemon juice, olive oil,maple syrup, and kosher salt and whisk to combine. Add the water and whiskuntil a creamy dressing forms; you may need to add a bit more depending onthe consistency of your tahini.Assemble the bowls: Peel and chop the cucumber. Slice the tomatoes in half.In a large shallow bowl, place the greens, then top with couscous, chickpeas,cucumber, and tomatoes. Drizzle with lemon tahini dressing (about 2tablespoons per bowl). Serve immediately. Leftovers stay in the refrigeratorfor a few days: keep all components separate for maximum freshness.

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Chickpeas:1 1/2 cups cooked or 1 15-ouncecan chickpeas1 tablespoon olive oil1/2 teaspoon cumin1/2 teaspoon kosher saltFor the couscous1 cup whole wheat couscous3/4 teaspoon kosher salt1 tablespoon olive oil2 tablespoons finely choppedparsleyFor the bowl1 small cucumber1 pint cherry tomatoes8 cups salad greens

Tomato Basil Gnocchi SoupIngredients:

Instructions

Chop the onion. Mince the garlic. Chop the basil leaves.In a medium pot, heat the olive oil over medium heat. Add the onion and sautéfor about 4 to 5 minutes, until translucent. Add the garlic and red pepperflakes; sauté 1 minute until fragrant. Add the white wine vinegar and sauteuntil evaporated.Add the basil, canned tomatoes and their liquid, broth, kosher salt, and blackpepper. Bring to a boil, then reduce heat and simmer 15 minutes. When done,remove from the heat and use an immersion blender to puree the soup untilcreamy.Return to a simmer over medium heat. Add the gnocchi and cook for 3 to 4minutes until they float, stirring occasionally so they don’t stick together or tothe bottom.Serve in bowls, allowing them to cool a few minutes until warm (soup tastesbest warm, not pipping hot). Serve with chopped basil and Parmesan cheese (ifdesired; not required).

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1 large yellow onion (1 1/2 cupdiced)4 cloves garlic1/2 cup basil leaves, chopped,plus additional for garnish2 tablespoons olive oil1 pinch red pepper flakes1/4 cup white wine vinegar28-ounce can diced tomatoes 1 quart vegetable broth1 teaspoon kosher salt1/4 teaspoon fresh ground blackpepper1 16-ounce package gnocchi Parmesan cheese, to garnish

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Simple Eggs and BeansIngredients:

Instructions

Mince the garlic. In a medium saucepan over medium heat, heat 2 tablespoonsolive oil. Add garlic and cook until just fragrant for about 30 seconds. Turndown the heat. Add the black beans, along with their liquid, 4 sprigs ofcilantro, ½ teaspoon cumin, and ½ teaspoon kosher salt. Bring to a boil, thensimmer 15 minutes until the liquid condenses.In a medium bowl, crack 4 eggs and whisk them together until well-beaten.Stir in ¼ cup shredded cheese, ¼ teaspoon kosher salt, and plenty of freshground pepper. In a skillet, heat 1 tablespoon butter over medium heat. Tiltthe pan to ensure the entire pan is coated in the melted butter. Pour in theeggs.Keep the heat on medium. When the eggs just start to set, use a flat spatula toslowly scrape sections of eggs, creating folds. Scrape occasionally until theeggs form soft folds, and remove them from the heat just before they are fullyhardened. Serve immediately with black beans, sliced cherry tomatoes, andsliced avocado, garnished with chopped cilantro.

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1 garlic clove2 tablespoons olive oil15-ounce can black beans1 handful cilantro1/2 teaspoon cumin3/4 teaspoon kosher salt,divided4 eggs¼ cup sharp cheddar cheese,shredded (or any flavorfulcheese)1 tablespoon butterCherry tomatoes, for servingAvocado, for serving

Moroccan Stew with Chickpeas & Sweet PotatoesIngredients:

Instructions Make the quinoa according to directions on packageDice the onion and mince 3 cloves garlic. Chop the sweet potatoes into bite-sized pieces.In a large pot, heat 2 tablespoons olive oil. Saute the onion for about 5minutes. Add minced garlic and saute about 1 minute.Stir in 1 teaspoon paprika, 1 teaspoon ground cumin, ½ teaspoon groundcoriander, ½ teaspoon turmeric, ½ teaspoon ground ginger, 1/4 teaspoonground cinnamon, ½ teaspoon kosher salt, ½ teaspoon ground black pepper,and 2 pinches cayenne pepper. Stir about 30 seconds, then add dicedtomatoes and 2 cups broth.Bring to a boil, then add sweet potatoes and drained and rinsed chickpeas.Simmer 25 to 30 minutes until the potatoes are tender. Stir in 3 cups spinachin the last 2 minutes.Serve garnished with chopped cilantro, fresh squeezed lemon juice, and adollop of Greek yogurt.

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2 cups uncooked quinoa1 large onion3 cloves garlic2 large sweet potatoes (about 1¾ pounds)2 tablespoons olive oil1 teaspoon paprika1 teaspoon ground cumin½ teaspoon ground coriander½ teaspoon turmeric½ teaspoon ground ginger1/4 teaspoon ground cinnamon

½ teaspoon kosher salt½ teaspoon ground black pepper2 pinches cayenne pepper1 15-ounce can diced tomatoes2 cups vegetable broth15 ounce can chickpeas, drained(or 1 1/2 cups cooked)3 cups spinach2 tablespoons chopped freshcilantro, for garnish1 lemon, for garnish1 cup Greek yogurt, for garnish

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Loaded Veggie QuesadillaIngredients:

Instructions Cook the sweet potato: prick holes in it and microwave it on high for 8-10minutes until tender, turning halfway through. (Do this step in advance andrefrigerate the sweet potatoes before cooking the quesadilla.)Cook the spinach: Roughly chop the spinach. Warm the olive oil in a skillet andadd the spinach, garlic powder, cumin, and a pinch of kosher salt. Cook untilspinach is wilted and bright green, about 2 minutes, then remove it to a bowl.Assemble the tortilla: Cut the sweet potato in half and slide off the skin: placethe flesh into a bowl and mash it with a fork. Spread 1/4 cup of the mashedsweet potato onto one tortilla. Drain and rinse the beans, then top the sweetpotato with 1/4 cup of the black beans. Sprinkle sweet potatoes and blackbeans with a pinch of kosher salt. Then top with sprinkles of the cookedspinach (use your hands and leave any liquid at the bottom of the bowl). Topwith 2 slices of cheese, tearing it as necessary to fit onto the tortilla. Coverwith the second tortilla. Then repeat these instructions for the secondquesadilla.Lightly coat a skillet with olive oil and heat it to medium heat. Place onequesadilla in the pan, cheese side down. Cook for 2 minutes per side untillightly browned and the cheese is melted. Cut into wedges and serve. (Note:For lunch boxes, you can keep the quesadilla wedges refrigerated for a fewdays and place them into lunch boxes each morning.)

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1/2 cup mashed sweet potato(about 1 medium)4 cups spinach1 teaspoon olive oil1/4 teaspoon garlic powder1/4 teaspoon cumin1/2 cup black beans4 8-inch flour or corn tortillas 4 slices American style ColbycheeseKosher salt

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Creamy Vegan Pasta MarinaraCashew cream:

Instructions For the cashew cream, place the cashews in a bowl and cover them withwater. Soak them while making the recipe, at least 30 minutes if you have ahigh speed blender and 1 hour for a standard blender, and more if time. (Forpreparation in advance, you can soak the cashews overnight, which is evenbetter.) Drain the cashews. Then add the cashews, broth or water, and salt to ablender, then blend on high for 1 minute. Stop and scrape, then add additionalliquid if necessary to come to a creamy consistency. Blend for several minutesuntil creamy and smooth. (Store in a sealed container in the refrigerator for upto 1 week or in the freezer for several months.)For the pasta, thinly slice the shallots. Mince the garlic. In a large saucepan,heat the olive oil over medium-low heat. Add the shallot, garlic, and oreganoand gently sauté, stirring occasionally, until soft and translucent, 3 to 5minutes. Pour in the tomato puree, kosher salt, and freshly ground blackpepper. Bring to a bubble, then reduce the heat and maintain a low simmer for20 minutes, stirring occasionally. Stir in cashew cream and capers, and simmerfor another 5 minutes.Boil the pasta in plenty of salted water according to the package instructions.Using a slotted spoon or tongs, slowly transfer the hot pasta to the tomatosauce, tossing to coat. Serve hot, garnished with torn or sliced basil leaves, adrizzle of olive oil (required: this is an important component for achieving thecreamy, rich flavor), and an additional pinch salt (if necessary).

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1 cup raw cashews2/3 cup vegetable broth orwater1/2 teaspoon kosher salt

Pasta:2 large shallots5 medium garlic cloves1/4 cup olive oil1 teaspoon dried oregano28-ounce can tomato puree3/4 teaspoon kosher sal

Freshly ground pepper½ cup cashew cream (fromabove)2 tablespoons capers, drained1 pound bucatini pastaBasil leaves, for garnish

Sweet Potatoes with Thai Peanut Butter SauceSweet potatoes and slaw:

Instructions

Make the slaw: Thinly slice the red cabbage, enough for 3 cups shredded.Thinly slice the red and yellow bell peppers and green onion. Chop thecilantro. In a large bowl, mix together the cabbage, peppers, green onion andcilantro with the lime juice and kosher salt.Make the Thai peanut butter sauce: In a small bowl, whisk together the peanutbutter, soy sauce, lime juice, maple syrup, and water. Taste and add a bit ofkosher salt if desired (this depends on the salt content of the peanut butter).To serve: Slice the sweet potatoes in half and top them with the slaw. Drizzlewith the Thai peanut butter sauce and sprinkle with chopped peanuts.

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4 medium to large sweet potatoes(10 to 12 ounces each)1/4 red cabbage (3 cups shredded)1/2 red bell pepper 1/2 yellow bell pepper

Thai peanut butter sauce:1/3 cup peanut butter2 tablespoons soy sauce2 tablespoons lime juice (1 lime)1 teaspoon maple syrup2 tablespoons water

1 green onion1/4 cup chopped cilantro2 tablespoons fresh lime juice (1lime)1/4 teaspoon kosher saltCrushed peanuts, for the garnish

Bake the sweet potatoes: Slice thesweet potatoes in half. Preheatthe oven to 400°F and rub thehalved sweet potatoes with theolive oil on all sides. Place on aparchment paper lined bakingsheet and bake for 25 minutes (ormore, depending on the size of thepotato), or until very tender to thetouch. Set aside.

Seriously Simple Three Bean Salad

Salad:

Instructions Drain and rinse the beans.Thinly slice the celery and scallions. Finely chop the chives.Whisk together the cider vinegar, lemon juice, ketchup, tomato paste, and salt.Then gradually whisk in the olive oil about 1 tablespoon at a time, untilemulsified and creamy.In a large serving dish, mix together the beans, celery, scallions, chives,dressing, feta crumbles, and fresh ground black pepper. If desired, top withadditional feta crumbles and chopped chives as a garnish. Serve immediatelyor refrigerate until serving. It tastes even better 1 to 2 days later, so it’s greatfor making in advance!

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15-ounce can garbanzo beans 15-ounce can cannellini beans15-ounce can red kidney beans4 scallions1 large or 2 small stalks celery1 tablespoon chopped fresh chives,plus additional for garnish3/4 cup feta cheese crumbles, plusadditional for garnishBlack pepper

Dressing:2 tablespoons cider vinegar2 tablespoons fresh lemon juice2 tablespoons all-naturalketchup1 tablespoon tomato paste1 teaspoon kosher salt6 tablespoons olive oil

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Veggie Packed Quinoa Fried RiceIngredients:

Instructions Cook the quinoa: Using a strainer, rinse the quinoa under cold water, thendrain it completely. Place the quinoa in a saucepan with 3 cups water. Bring itto a boil, then reduce the heat to low. Stir once, then simmer where the wateris just bubbling for about 17 to 20 minutes, until the water has beencompletely absorbed (check by pulling back the quinoa with a fork to see ifwater remains). Remove from the heat, cover the pot and allow the quinoa tosteam for 5 minutes, then fluff the quinoa with a fork. Cool the quinoa byspreading it into a single layer on a baking sheet and freeze for 5 to 10minutes. If making in advance, refrigerate the quinoa until serving.Slice the green onions; reserve the dark green portions for a garnish. Dice theonion. Peel and dice the carrots. Peel and mince the garlic and ginger.In a very large skillet, heat the oil over medium high heat. Add the onion andwhite and light green portions of the green onions and sauté until translucent,about 3 minutes, then add the carrots and sauté for 3 minutes. Add the garlicand ginger and sauté for 2 minutes.Add the quinoa and salt and stir to combine. Make a well in the quinoa,exposing the pan, and crack the eggs into the pan. Scramble the eggs and cookfor several minutes until they are soft, then stir them into the quinoa (resistthe urge to stir them into the quinoa until they are cooked). Add the babygreens and continue to stir until they are fully wilted, about 1 to 2 minutes.Turn off the heat, stir in the soy sauce and green onion tops and mix. Tasteand add additional salt as desired (we added an additional 1/4 teaspoon as oursoy sauce was low sodium).If desired, drizzle with sriracha and/or additional soy sauce. Servingsuggestion: serve with boiled and salted edamame in the pods for a fillingmeal.

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1 1/2 cups uncooked Quinoa (5 cupscooked)4 green onions1 yellow onion2 to 3 carrots (about 1 cup diced)4 large garlic cloves2 tablespoons minced fresh ginger2 tablespoons Extra Virgin Olive Oil

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1/2 teaspoon kosher salt6 eggs5 ounces (about 5 cups) MixedGreens: Baby Green Kale, BabySpinach and Baby Chard4 tablespoons Soy Sauce or liquidaminosSriracha, for servingEdamame, for serving

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Lemon Poppy Seed Oatmeal PancakesIngredients:

Instructions If using oats, make oat flour by placing 1 1/2 cup oats in a food processor andprocessing until finely ground.In a medium bowl, combine the dry ingredients: 1 1/2 cups oat flour, 1/2 cupgluten-free or whole-wheat flour, ¼ cup cornstarch, 2 teaspoons bakingpowder, 2 tablespoons poppy seeds, 1 teaspoon kosher salt, and 2tablespoons sugar (if using maple syrup, omit sugar and add 2 ½ tablespoonsmaple syrup with the eggs in the next step).In a medium bowl, whisk together 2 eggs, 2 teaspoons vanilla, 3 tablespoonslemon juice and the zest of one lemon. Pour into the dry ingredients, then add3 tablespoons melted coconut oil. Pour in 1 cup milk (¾ cup if using maplesyrup instead of sugar), and stir everything to combine. The batter should bethick but just pourable. If not pourable, add a small bit of milk to lighten thebatter and stir to combine.Lightly grease a skillet and wipe off extra grease with a paper towel. Heat theskillet to medium heat. Pour the batter into small circles and fry the pancakesuntil the bubbles pop on the top. Then flip them and cook until done.Serve the pancakes warm with maple syrup.

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1 1/2 cups old-fashioned oats or oatflour1/2 cup gluten-free flour (or wholewheat flour)¼ cup cornstarch2 teaspoons baking powder2 tablespoons poppy seeds1 teaspoon kosher salt

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2 tablespoons brown sugar (or 2 1/2tablespoons maple syrup)2 eggs2 teaspoons vanilla1 large lemon (zest + 3 tablespoonsfresh lemon juice)3 tablespoons melted coconut oil (orbutter)1 cup milk

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Acai BowlToppings:

Instructions Place your bowls in the freezer: this will help to keep the acai from meltingwhile enjoying it.Prep the toppings (before making the bowl, again to minimize melting): In asmall skillet, toast the coconut over low to medium low heat until goldenbrown, stirring often. Immediately remove to a bowl. Dice the mango andreserve half for the acai. Slice the strawberries.In a large high speed or regular blender, blend the pineapple, banana andmango until somewhat combined and chunky.Thaw the acai pulp under warm water until it can be broken into smallerchunks, then remove the packaging. Add the acai to the blender with the limejuice and 1/4 cup cold water. Blend until smooth, stopping and stirring asnecessary. (If you need a bit more water you can add it; try not to add toomuch in order to keep the acai texture thick. A high speed blender will workwell here; with a regular blender you’ll have to stop and stir more.)Pour the acai mixture into the frozen bowls. Top with the fruit, coconut,pepitas, and other toppings. Serve immediately.

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1 handful coconut flakes1/2 mango, diced (or 1/2 cup frozen diced, thawed)4 sliced strawberries1 small handful blueberries1 small handful pepitasOther toppings: Granola, almonds, pecans, walnuts, almond butter, peanut butter,chia seeds, a drizzle of honey or maple syrup

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1 cup frozen pineapple chunks1 large banana1/2 mango (or 1/2 cup frozendiced)7 ounces frozen unsweetenedacai pulp 1 tablespoon lime juice1/4 cup cold water

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Acai bowl: