Sago Porridge with Stewed Apples Recipe

Super light & tasty, a great option if digestive strength is low, if you’re low in energy, or if you’re wanting to cleanse.

Currents are delicious for their little bursts of sweetness and high iron content (plus they colour the sago purple!) however you could also use sultanas or raisins. Best consumed warm after cooking, as sago becomes starchy and thick once cooled. Serves 1-2.

INGREDIENTS

STEWED APPLE

1 apple, thinly sliced

1/2 tsp ginger powder

SAGO PORRIDGE

1/2 cup sago pearls

1 tsp cardamom seeds

1/2 cup coconut milk

2 tbsp currants

1 tbsp jaggery

1 tbsp ghee, optional

PROCESS

Soak the sago in 1 cup of water for 10 minutes

Meanwhile heat up some water in a shallow pan and add the thinly sliced apple & ginger, placing a lid over to steam as the apples cook

After 10 minutes, drain the water from the sago pearls and add another 1 1/2 cups of water and place over a low flame

Add the cardamom seeds and continue to stir occasionally, for about 15- 20 minutes until the sago becomes translucent

Add the milk, currants & jaggery and continue to stir until it comes to a boil

Serve hot with the stewed apples & optional ghee

Enjoy!