When it comes to acai, our brains kind of revolve around acai bowls and blended smoothies. That’s why it was so refreshing when we came across this recipe by Megan Marlow. We met Megan last year at the Seed Food & Wine Fest, a plant-based food festival in Miami and she’s been hyped on our acai since.
Megan is a plant-based chef living in Los Angeles, CA, certified in Plant-Based Sports Nutrition and Plant-Based Elite Sports Nutrition. She’s also the co-creator of the vegan nutrition planned meals for fitness guru Jillian Michaels. In Megan’s story she expresses that “Plants are no doubt one of our greatest gifts. They are vibrant, packed with a wide spectrum of micro and macronutrients, and are incredibly versatile.”, and we couldn’t agree more.
We’re loving Megan Marlow’s Blueberry Acai Chia Jam Recipe, and we know you will too. How-to, below!
Megan Marlow’s Blueberry Acai Chia Jam Recipe
4 packets Traditional Tambor Acai
1 cup frozen blueberries
1/4 c maple syrup + 2 Tbsp
1/2 lemon zested
1/2 lemon juiced
1/4 c chia seeds
1/8 tsp sea salt
Heat all ingredients in a small pot until blueberries have burst and mixture begins to thicken. Transfer to mason jars, let cool, and place in refrigerator.