Açaí ‘n’ Prune Compote



Last night I had to attend a Happy Hour celebration with my work colleagues. Funny enough only one of the 5 of us was drinking…and it wasn’t me. It was nice to sip my mock-tail with others. My team is really fun to hang out with – and after standing and chatting for two hours I still didn’t realise how swollen my legs had gotten. As soon as I headed home it hit me. Crazy swelling!


Today I needed to nurture myself a bit. I woke up feeling like I had indulged in the Happy Hour when in fact I had only stayed out till 7:30pm haha. It is crazy how much your body changes when you are pregnant. Never in my life have I experienced this kind of reckless abandonment by my body. Even when I had my appendix removed I was able to bounce back very quickly and feel pretty certain of my bodies reactions/abilities.

Now…I don’t push myself. I give my body plenty of space to do what it needs, and I don’t take myself into a space physically that is overly challenging. I’m not saying you have to sit in a padded room for 9 months when you are pregnant – however my body has taught me that when it is pregnant it is unpredictable. And I would never want to compromise my health or that of my babies just to feel like a badass.


Back to that nurturing I was talking about…….


Years ago I started studying Ayurveda. It isn’t a diet or a fad or a rigid plan….but a ancient method used to live a life that compliments who you are. I don’t follow Ayurveda perfectly. But I do use it to help balance my body, and mind out from time to time. In Ayurveda, depending on your constitution you use food, herbs/spices, exercise, and other activities to balance yourself out. I’m Vata-Kapha. A bit of a weird combo – but one easily balanced by a lil extra Ayurveda.




One of my favourite go to spices for finding balance of my Vata-Kapha self is cinnamon. I’ve found since getting pregnant that my digestive system has been a bit all over the place. Cinnamon is great for digestion, managing sugar levels, lowering cholesterol, and lets me honest – its tasty. I sprinkled a lil bit of it on top of the compote and some coconut yogurt. Bam!


Açaí ‘n’ Prune Compote

Serves 4+



~400 grams açai puree

~2 cups water

~1/4-1/2 cup stevia or sweetener of choice

~1/2-1 lemon juiced

~1/4 teaspoon sea salt

~3/4 cups dried prunes

~1 1/2 cups dried fruit of your choosing (prunes, pears, peaches, and apricots are great!)



1) Add all your ingredients to a medium sized pot with a top. Turn your heat to medium. Bring compote to a gentle boil then immediately turn heat to low. Place the top on your pot and allow compote to simmer for 30 minutes. Stir regularly to keep from sticking to the bottom of the pot or burning.

2) Remove top from your pot and allow compote to simmer for another 10 minutes to thicken. Stir the compote regularly. Give it a lil taste – add more sugar or lemon juice if desired.

3) Cool thoroughly before using – hot compote is like molten lava! Store in an air tight container. Stays good for up to a week. Freeze 1/2 the batch if you don’t think you will finish it in time.


As always if you have questions reach out to me via the CONTACT tab at the top of this page. Follow me on Instagram to keep up to date on all my latest cooking adventures – click the icon at the bottom of this page for a direct link.


Much Luv, Laters




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