Acai Bowls and More Kale

Over the weekend, a few of the other SURP gals and I tried an acai bowl place for lunch! We were all pretty hungry from a satisfying hour spent poring over books at The Strand book store. With 18 miles of books, a number of reasonably priced titles, and some cute, personalized  book recommendation cards, I definitely recommend you check this place out while in NY! I had just checked out four books from the library, so I restrained myself from making purchases, but I added about 20 books to my “To-Read” list and had a lovely time browsing the aisles and piles!

I’d never tried acai bowls before, but was very intrigued by the idea. I got a “Young and Brave Bowl,” which had acai, almond milk, granola, banana, strawberries, almond butter, and coconut flakes. And wowza, was it delicious! I would definitely recommend “Happy Bowls” (as the restaurant was called), although the prices were not great, as should be expected in NYC. So maybe I’ll just have to recreate it myself sometime!

Tonight for dinner, I cooked up a delicious stir-fry using some more of my fresh Farmer’s Market kale! Before dinner, our SURP group was divided up into three different rooms, and we each gave an informal 5-minute talk about our research project. It was really interesting to hear what everyone else is doing – and it was a nice way to force me to think a little more about what exactly I’m doing. It was also fairly long and around dinnertime, though, so I was massively hungry by the time we were done.

I got back to my room, chopped up part of an orange pepper, two mushrooms, and some tofu, ripped up some kale and popped it all in a pan. I added some olive oil, soy sauce, garlic salt, and basil, sautéed for 10-15 minutes until I was satisfied by softness of the peppers and the wonderful aromas emanating from the pan, and transferred it to a plate. Then, I enjoyed.