Acai is a berry that grows on tall slender palms in the Amazon. They are very high in antioxidants, more so than blueberries, goji berries and 10 times more than red grapes. They are low in sugar, but contain excellent amounts of calcium, fibre, vitamins A, C and E, as well as healthy fats, electrolytes, trace minerals and vitamins B1, 2 and 3. Traditionally it was used for the treatment for diarrhoea, parasitic infections, haemorrhages and ulcers. As a food, Amazonian tribes often blended acai pulp with the starchy root vegetable manioc and eaten as porridge.
- Anti-aging effects on skin
- Improves memory and function
- Appetite suppressant
- Stimulates healthy digestion
- Protects against heart disease and diabetes
- Boosts immune system
- Kidney and liver cleanser
- Strengthens and builds muscles
How to use:
Consume 2 tablespoons a day. Add to smoothies, juices, milk, yoghurt and homemade salad dressings. Blend with frozen fruits and top with muesli/granola and fruits to make an ‘acai bowl’.
Infusion: Add 2 tablespoons to 1 litre of boiling water.