Açaí Salad Dressing
2 x 100g Poppy & Co. Organic frozen Açaí pulp, at room temperature
1/4 cup coconut oil
1/4 cup apple cider vinegar
2 tbsp raw honey
1 tbsp chia seeds
1 tsp sea salt
Blend all ingredients together till smooth, and toss with salad.
Açaí Cashew Sauce
2 x 100g Poppy & Co. Organic frozen Açaí pulpí, at room temperature
1 cup raw unsalted cashews
2 tbsp apple cider vinegar
2 tsp honey
1 small garlic clove, chopped
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
Soak and refrigerate cashews in water for 8 hours or overnight.
Drain cashews and place in a blender.
Add remaining ingredients and blend until very smooth.
Açaí Seafood Sauce
1 x 100g Poppy & Co. Organic frozen Açaí pulp, at room temperature
1 tbsp unsalted butter
1 medium shallot, medium
1 bay leaf
1/3 up creme de cassis
2 tbsp raspberry jam
1/2 cup shrimp stock
Freshly ground black pepper
1/4 cup heavy cream
Melt butter in a medium saucepan over medium heat.
Add shallot and cook, stirring frequently until soft, about 2-3 mins. Add bay leaf, Açaí, creme de cassis, raspberry jam and shrimp stock.
Bring everything to a boil, then reduce heat to low and cook at a quiet simmer, until sauce starts to get thick and syrupy, about 10 minutes.
Season lightly with salt and pepper.
Strain sauce through a fine sieve into a small saucepan.
Add heavy cream and bring to a simmer again, until smooth, about 2 minutes.
Sauce can be refrigerated in airtight container for up to 2 days.
Acai Red Wine Sauce
1.5 packs Açaí pulp, thawed
3 tbsp olive oil
2 tbsp chopped shallots
2 tbsp minced garlic
1 tbsp chopped fresh thyme
1/4 cup red wine
1 tbsp balsamic vinegar
Sweat shallots for about 2 minutes.
Stir in garlic and thyme. Cook for 1 minute.
Deglaze with Açaí pulp, wine and vinegar.
Season to taste with salt and pepper.
Drizzle sauce over your preferred meat and serve.