I must say that I LOVE acai bowls! I tried it first time when I was in New York and after that I ate it almost everyday when I was in US. You can easily find places to buy acai bowls everywhere in US, but here in Iceland I haven’t found it anywhere. Luckily I found acai powder in the supermarket, I was so happy that I could finally make my own acai bowls! And I’m not gonna lie, it’s quite expensive but it’s so worth it.
You might wonder what Acai is? And it pronounced Ah-sigh-EE!! Acai is a berry that comes from Central and South America. You can buy them in a powder or frozen form. They say it’s a ‘superfood‘ because of it’s antioxidant properties. Specifically the ability to boost immunity, repair and prevent cell damage and improve heart health. The berries have a yummy slightly fruity but rich taste.
Acai bowls are very easy to make, it’s basically like a smoothie but you want that right texture. You want a consistency that is thick enough to be scoopable, so not too loose. Almost like a sorbet. And then you just top it with what you desire.
YOU NEED: 2 port.
2 handful frozen raspberries
1 handful frozen blueberries
2 tbsp chia seeds
1 tbsp acai powder
1-2 dl coconut milk or any kind of milk (start with 1 dl and add more if needed)
Blend all of the ingredients until thick and smooth
Transfer the mixture to a bowl and add your desired toppings.
What I topped my bowl with: My homemade granola
sliced strawberry and banana
1 tsp peanut butter
When you have made homemade granola for the first time you’ll never want to buy ready granola in the store anymore. It’s so easy to throw together and after the first time you’ll have all the ingredients at home and can just make new granola anytime.
You have many options to sweeten your granola, I used honey but if you’re vegan you can use for example: agave syrup, coconut nectar or maple syrup.
I had such a great time at the H&M launch party, I’m very happy that they are finally opening in Iceland. I know that the Icelanders have been waiting for this moment for a very long time!
We started the day with a very nice dinner and cocktails at Geiri Smart, that warm chicken salad we ate was delicious and this cocktail, I’m obsessed!
I got to wear this amazing H&M Studio dress for the party, I loved it! The perfect black maxi dress that fits with everything, both with high heels or some cool sneakers. It depends if you want to be a bit more fancier or more casual. I whore it with white sneakers and my leather jacket. The dress will be out in September/October.
The store itself is super nice, much better than I expected! I can’t wait to go there soon again and do some shopping, and as I’m Swedish I always feel a bit like home when I’m visiting H&M haha, it’s the same with Ikea. Home sweet home.
I love asian food, my favorite food for sure! This is a dish I will do many times from now on. It’s so good! Marinated salmon in asian flavours with a delicious noodle wok. Feel free to chose any kind of vegetables you want in your wok, I chose my favorites.
1 tablespoons vegetable oil 4 green onions, chopped
1 red chilli, removed from seeds and chopped 7-10 mushrooms, cut in half 100 gram sugar snaps
1 carrot, peeled and grated
1 can of mini corn 200 gram traditional noodles
2 tbsp concentrated chicken bouillon
2 dl water
Kikkoman soyasauce, to taste
1 dl roasted sesam seeds
Prepare the marinade for the salmon, in a medium bowl combine all the ingredients and mix well.
Place salmon in a baking dish, skin-side down. Pour half of the marinade over the salmon, cover and refrigerate for at least 2 hours.
Cook the noodles according to package instructions, drain and set aside.
Heat vegetables oil in a large frying pan on medium heat. Add the green onions and chilli and saute for 2 minutes. Add the rest of the vegetables and cook together for 5 minutes.
Add the rest of the marinade, the chicken bouillon and water into the pan, bring to a boil.
Add the cooked noodles and roasted sesam seeds and mix everything together. Taste and season with more soya sauce if needed.
Take the salmon and wipe it off slightly. Fry the salmon in a skillet on medium heat, first with the skin side down for about 3 minutes, then the other side for another 2 minutes.
If your salmon is a little bit undercooked in the middle, just keep it covered for a few minutes before serving, that will also allow the salmon to continue cooking and it will be perfectly done and not dry when you’re ready to serve.
Serve the salmon together with the hot noodle wok and drizzle some sesam oil on top.