4 sago recipes (delicious and healthy) –

The food, extracted from cassava starch, is a good alternative for those who don’t want to put their balance at risk. “The dish can be consumed as a dessert, replacing gelatin, as it also has viscosity and firm consistency, or chia, because it can also be hydrated”, explains Andrea Santa Rosa, nutritionist and creator of Vida Functional. “But you have to be careful, because sago comes from a carbohydrate source and, therefore, the amount should be moderate, at most one cup of tea per day”, adds the specialist. Like the idea and want to try it? See the recipes suggested by the nutritionist:

1. Sago with strawberry and pepper

Ingredients
5 tablespoons of sago
1 1/2 liter of water
5 units of girl’s finger pepper
1 teaspoon (coffee) white pepper
13 tablespoons of honey
10 chopped mint leaves
12 units of strawberry in small cubes

Method of preparation
Wash the sago and let it soak for 30 minutes. Add water, red pepper, black pepper, honey and mint and bring to a low boil. Always stir, when the sago becomes transparent, turn off the heat. Book and let it cool.

Assembly
In a bowl, place the strawberry mixed with a little sago at the base. Add another layer of strawberry, finish with the sago and decorate with mint leaves.

2. Sago with mango and guava

Ingredients
1 cup (tea) of sago
1 1/2 liter of water
honey to taste
200 ml homemade coconut milk
2 chopped kiwis
1 small chopped mango
2 chopped red guavas

Method of preparation
Cook the sago in boiling water until it is transparent. Drain and rinse under cold water. Add honey and homemade coconut milk. Mix well and bring to a boil. At the time of serving, mix the fruits and distribute in bowls.

3. Orange sago

Ingredients
15 medium oranges
1 cup (tea) of sago
1 cup honey (tea)

Method of preparation
Wash the oranges and pat dry with a paper towel. Make zest from the peel of 2 oranges and set aside. Cut the 15 oranges in half and squeeze them to obtain 1.5 liters of juice. If it yields less, complete with water. Pour the juice into a pan with the sago, honey and orange zest. Bring to a boil and cook, stirring occasionally, for 20 minutes, or until the sago is translucent. Remove from fire. Serve chilled and, if you prefer, decorate with orange zest.

4. Raspberry Sago

Ingredients
1 and ½ liter of water
1 cup honey (tea)
12 tablespoons of sago
87 raspberry units

Method of preparation
Bring water and honey to a boil. Once it boils, add the sago and stir constantly until cooked and completely transparent. Add the raspberries and turn off the heat. Cool and serve.