Today, once again food saved my life. After a night out on the town with girlfriends I succombed to temptation and had a sgroppino. How could I resist when it was freshly made by our Italian waiter right in front of us. You should know I’m a sucker for some good foodie entertainment. And it was just too much fun watching him mixing prosecco, vodka and home made lemon sorbet in an icy cold stainless steel bowl at our table. Swaying his Italian hips from left to right as he attacked the frozen sorbet with his giant whisk, whilst screaming loud things which we did not understand in Italian to his fellow waiters every other second. He enjoyed making a spectacle out of it and we were the best crowd he could have ever wished for. As we giggled and murmurred oe’s and ah’s at the exact right show stopping moments. The result was a smoother than smooth, bubbly glass of mellow yellow joy that felt like cool silk on my tongue and channeled my inner Sophia Loren on the spot.
However the next morning I wasn’t feeling very Sophie Loren-ish anymore….. I hardly ever drink alcohol these days so the man with the hammer felt more like the man with the JACK HAMMER to me. I woke up way late feeling groggy and foggy. But still it was worth the show and feeling like a teenager again sharing that special evening with my friends. So I chuckled remembering the fun time we had, thanked God that is was a sunday, got up and made myself a super potent hangover cure that is as delicious as it is beautiful. May I introduce…. drum roll please, the morning after fruit bowl.
Internet has been swarmed with fruit bowls lately. And rightfully so. They are just so versatile and beautiful. Like mini works of arts. It of course all started with the famous acai bowl that is a traditional Brazilian breakfast where a puree of the acai-berry is served in a bowl with a topping of tropical fruit. It is called Acai na tigela and was first introduced to the world foodie community by travel savy surfers who enjoyed the refreshing and energizing breakfast on many a Brazilian beach.
The Acai berry is said to be a mega triple super duper super food. However it can be hard to find in Europe and the taste can be quite bland. So I made my bowl with a mix of other tropical fruits and as a topping just used whatever fruit I found in my kitchen. You can use whatever fruits you have at hand too. Just be as creative as you’re hangover will allow you to be. I was very pleased with how mine came out. As was the man with the hammer! He swiftly decided to leave me alone and go and find some other poor victim to bash the brains out. Should you have been the unfortunate one, go and get yourself some mangoes right now!
This is the quintessential summer breakfast for Vata as they do really well on very ripe tropical fruit and the sweet and smooth fruit puree is very balancing. It is also good for Pitta, although they can leave out the banana in case of a Pitta imbalance.
For 1 hungover Soul Foodie
- The flesh of 1 small or 3/4 big mango, skinned and in cubes
- 1/2 peach in cubes (I used a donut peach, as they are in season now)
- 1/2 a banana, skinned and sliced
- 50 gram papaya, black seeds and skin removed and cubed
- seeds of 1 vanilla pod
- 1 teaspoon finely grated ginger
- 1/2 a finely chopped stalk of lemon grass ( I only used the very center of the lemon grass stalk, the part that is still the softest, discarding the tough outer leaves.)
- dash of coconut water
- juice of half a small lime
- 1/2 teaspoon lucuma powder (optional)
- Toppings: raspberries, pomegranate seeds, thinly sliced peach, thin slices of mango, thin slices of papaya, some cherries, grated coconut and mulberries
Pour all ingredients, except the toppings, in a small food processor and mix well until you have a smooth but still slightly firm mousse like consistency. If the pureed fruit is too thick add a dash more of coconut water and blend again. Pour this puree in a medium sized bowl and top with your desired toppings.
Tropisch fruit ontbijt bowl
Voor 1 soul foodie met kater
- Het vruchtvlees van 1 kleine of 3/4 medium geschilde mango in blokjes
- 1/2 banaan in plakjes
- 1/2 perzik in blokjes
- 50 grams papaya, geschild, zwarte zaadjes verwijderd en in blokjes
- zaadjes van 1/2 vanillestokje
- 1 theelepel fijngeraspte gember
- 1/2 stengel citroengras heel fijn gehakt (Ik gebruik hiervoor alleen het hart van de stengel en verwijder alle harde of stugge buitenste bladeren)
- sap van 1/2 kleine limoen
- scheutje kokoswater
- 1/2 theelepel lucumapoeder (optioneel)
- Toppings: plakjes mango, plakjes papaya, plakjes perzik, granaatappelzaadjes, kersen, kokosrasp, moerbeien
Meng alle ingredienten, behalve je toppings, in een kleine keukenmachine. Mix tot je een romige maar nog vrij stevige fruitpuree hebt. Is je puree nog te dik dan kun je een scheutje extra kokoswater toevoegen en nogmaals goed pureren. Schep de fruitpuree in een medium kom en garneer met je toppings naar keuze.