In keeping with the tradition of the last few weeks, I’m bringing you a quick Brazilian treat to light up your Fri-yay and get you excited for tonight’s Olympic kick-off.
Somehow all the mayhem in the media around this summer’s games has only gotten me more excited to see what will go down in Rio tonight. Will the Russian athletes look like hallowed out versions of their former selves? Will the outdoor swimmers be able to do the breast stroke in hazmat suits? And will the country make up for its lack of expensive pyrotechnics (and half-built stadium?) by outfitting the entertainment in the region’s finest neon thong bikinis?
So many questions. So much to live and eat for, friends.
To get you through the opening weekend, I highly recommend giving this Acai Bowl recipe a try. While most of you have probably aquatinted yourself with this frozen super fruit at your local bougie smoothie joint, down in Brazil, it’s considered street food–their country’s healthy answer to our beachside Italian ice stands.
It also couldn’t be easier to make at home: throw a frozen pack of acai in a blender along with a banana for added sweetness and almond milk to make it creamy, and you have a thick, luscious smoothie bowl ready to be doused in granola.
Serving the acai alongside this crunchy topping is equally traditional. But I have to say that my coconut-cashew recipe truly puts any version I tried down in Rio to shame. Make extra and eat it over yogurt throughout the week. Or munch on some as a pre-workout snack, after the motivation/shame of sitting on your butt watching people perform physical feats on TV all weekend seeps in.
For the rest of your Olympic viewing pleasures, I’ve rounded up some other menu ideas below. My original thinking was along the lines of some Doped-Up White Russians and Piro(id)shkis. But that seemed tasteless, so I decided to round up some more delicious Brazilian food from the internet instead.
Read on for this Acai Bowl recipe and lots of other things to keep you satisfied for the next two weeks of good old fashioned sport.
For a little insider index on all the best national dishes of Brazil, make sure to check out my guide here.
DRINKS AND SNACKS
Brazilian Passion Fruit and Mango Smoothies | Food & Wine (Developed by ME!)
3-Ingredient Hearts of Palm Bacon Bites | Feed Me Phoebe
Raspberry Caipirinhas | Happy Food Dance
Pao de Queijo a.k.a. Gluten-Free Brazilian Cheese Puffs | Feed Me Phoebe
Brazilian Shrimp Pastels | Travel Cook Tell
Watermelon Cucumber Caipirinha | No Recipes
Brazilian-Style Moqueca Fish Packets | Feed Me Phoebe
Brazilian Braised Pork in Passion Fruit and Orange | Kevin is Cooking
Spicy Brazilian Burrito Bowls | Pinch of Yum
Brazilian Garlic Honey Butter Shrimp | Half Baked Harvest
Brazilian Pork Stew | BBC Good Food
Brazilian Seafood Stew | What’s Gabby Cooking
Brazilian Beans with Sausage and Collard Greens | Olivia’s Cuisine
Brigadeiros | Gastronome Blog
Brazilian Chia Pudding Cups with Acai and Coconut Yogurt | Food & Wine (Developed by ME)
Brazilian Coconut Flan Cake | Brazilian Flair in the USA
Last but not least, my Brazilian Acai Bowl Recipe with Coconut-Cashew Granola below!
Brazilian Acai Bowls with Coconut-Cashew Granola
- Preheat the oven to 325 degrees F.
- In a large bowl, combine the oats, cashews, and salt.
- In a medium heat-proof bowl, whisk together the coconut oil, honey, maple syrup, and vanilla. Heat for 30 seconds in the microwave, until the coconut oil is melted and the mixture is well-combined.
- Pour the oil mixture over the oats and fold together. Spread the granola on a parchment-lined baking sheet in an even layer. Bake until golden brown, about 15 minutes. Remove from the oven and mix in the coconut. Spread the granola into a flat layer again and return to the oven for another 15 minutes, until browned and firm. Allow to cool in the pan.
- Meanwhile, combine the acai, banana, and almond milk in a blender and puree until smooth.
- Divide the acai mixture between 2 bowls and top with the granola.