CLEAN EATING STRAWBERRY SAGO & CHIA

 A refreshing and nutritious dessert that’s perfectly balanced.

Ingredients:

• 2 cups (approx. 300g) fresh ripe strawberries

• 1/2 cup small pearl tapioca (sago)

• 1/4 cup chia seeds

• 2 cups unsweetened almond milk (or other plant milk)

• 1 tsp vanilla extract

• 1-2 tbsp liquid sweetener (like maple syrup or honey), optional

• Pinch of sea salt

• Extra strawberries and fresh mint leaves for topping

Instructions:

1. Prepare the Sago: Fill a small pot with water and bring it to a rolling boil. Add the sago pearls and stir immediately to prevent them from sticking. Cook for 10-12 minutes, or until the pearls are mostly translucent with only a small white center dot remaining.

2. Rinse the Sago: Once cooked, drain the sago and rinse it immediately under cold water. Continue rinsing until the water runs clear and the pearls are cold and separated. This removes excess starch. Drain well.

3. Make the Strawberry Milk: Take all but 4-5 of the strawberries (reserve those for topping) and add them to a blender along with the almond milk, vanilla extract, a pinch of sea salt, and your sweetener of choice, if using. Blend until completely smooth and pink.

4. Combine Pudding: Transfer the smooth strawberry milk to a large bowl or jar. Add the cooked sago and the chia seeds. Whisk well until all the ingredients are evenly distributed and no chia seeds are clumped together.

5. Chill and Set: Cover the bowl or jar with a lid or plastic wrap and place it in the refrigerator. Chill for at least 4 hours, or preferably overnight. This gives the chia seeds time to expand and thicken the mixture into a creamy pudding.

6. Serve: Before serving, give the pudding a good stir. Divide it among four glasses or bowls. Dice the reserved strawberries. Garnish each pudding with the diced strawberries and a fresh mint sprig. Enjoy cold!

Tip: For an extra layer of flavor and protein, you can add a scoop of vanilla protein powder to the blender in step 3.