Eghhhhh – it’s been such a busy few weeks!! Work has been crazy busy – it was Education week which meant lots of incursions and family visits. It’s also report writing time, so time is precious at the moment. I was up in Sydney last weekend for a weekend clinic for my nutrition course. It was great and I love the fact that we had nutrition, naturopathy and herbal medicine students all in the one room. It brings such different views and experiences on health care. I’m not really into herbal medicine but it’s interesting to learn about the impact various herbs can have on our health. I was recommended a few herbals which I am definitely getting on to. With work being busy and not really having time to relax, I know I need to look after myself and not let it all get on top of me!
I haven’t had time to cook or bake anything in a while and it’s getting a bit depressing actually. I’m really looking forward to my holidays, I need some time to work on some new recipes and try some things I’ve wanted to make for a while. I’ve been cooking my usual breakfasts and lunches but really need to start mixing it up. My lunches have become just “throw together what I can find” and I’ve been struggling to get up for gym. We all have bad weeks so I’m spending some time this weekend preparing lunches for the week and hopefully having some time to enjoy some yummy pancakes.
This recipe is a recipe I made for a dinner party a few weeks ago. Not sure if you would call it a party, but we had friends for dinner so I did a curry and this Thai inspired dessert. I love sago and have had sago pudding for breakfast, so why not for dessert? It was delicious! I wanted to post this when I made it but just haven’t had the time, so here it is! Hope you enjoy it and will have some new creations soon!!
I haven’t had time to cook or bake anything in a while and it’s getting a bit depressing actually. I’m really looking forward to my holidays, I need some time to work on some new recipes and try some things I’ve wanted to make for a while. I’ve been cooking my usual breakfasts and lunches but really need to start mixing it up. My lunches have become just “throw together what I can find” and I’ve been struggling to get up for gym. We all have bad weeks so I’m spending some time this weekend preparing lunches for the week and hopefully having some time to enjoy some yummy pancakes.
This recipe is a recipe I made for a dinner party a few weeks ago. Not sure if you would call it a party, but we had friends for dinner so I did a curry and this Thai inspired dessert. I love sago and have had sago pudding for breakfast, so why not for dessert? It was delicious! I wanted to post this when I made it but just haven’t had the time, so here it is! Hope you enjoy it and will have some new creations soon!!
Coconut & Lime Sago Pudding (4 serves)
1 cup sago / tapioca pearls
2/3 cup coconut cream
1 tbsp stevia
Zest of 1 lime (Can add in a squeeze of juice too)
Topping suggestions:
Pineapple / mango / lychee or other tropical fruits
Chopped roasted peanuts
Mint
Coconut cream
Boil a large saucepan of water (make sure it is large otherwise the sago pearls stick together). When water is boiling, add in the sago.
Turn down the heat and simmer for 10 minutes.
After the 10 minutes, turn off the heat and cover the pan and let sit for 10 mins.
The sago will finish cooking here.
Rinse in a sieve under cold water.
Put back into pot and mix through the coconut cream, stevia, lime zest & juice (if using).
Place into 4 serving glasses and refrigerate.
Before serving, add chopped fruits, peanuts, lime and some more coconut cream on top.
1 cup sago / tapioca pearls
2/3 cup coconut cream
1 tbsp stevia
Zest of 1 lime (Can add in a squeeze of juice too)
Topping suggestions:
Pineapple / mango / lychee or other tropical fruits
Chopped roasted peanuts
Mint
Coconut cream
Boil a large saucepan of water (make sure it is large otherwise the sago pearls stick together). When water is boiling, add in the sago.
Turn down the heat and simmer for 10 minutes.
After the 10 minutes, turn off the heat and cover the pan and let sit for 10 mins.
The sago will finish cooking here.
Rinse in a sieve under cold water.
Put back into pot and mix through the coconut cream, stevia, lime zest & juice (if using).
Place into 4 serving glasses and refrigerate.
Before serving, add chopped fruits, peanuts, lime and some more coconut cream on top.