Millet, Asian Pumpkin Porridge & Stir-Fried Mixed Greens with Mushroom
(Serves 2)
Start your day with this wholesome, immune-boosting breakfast made from ancient grains,
vibrant greens, and hearty mushrooms.
Millet is one of the world’s oldest grains — rich in fiber, protein, and essential nutrients. It’s
naturally gluten-free and great for gut health, energy, and digestion.
Asian pumpkin adds natural sweetness and smooth texture to the porridge, it has vitamins A and C, beta-carotene, lutein, and zeaxanthin present in kabocha pumpkin are essential for eye health.
Mixed baby greens — spinach, kale, chard — bring a powerful dose of antioxidants, vitamins A, C, E,
and K, plus minerals that support heart health and circulation.
Shiitake mushrooms not only add rich umami flavor but also provide incredible health benefits:
• Support the immune system
• Help lower cholesterol
• Contain antioxidants for cell protection
• Strengthening bones and reducing inflammation
Light stir-frying keeps the greens bright, tender, and full of nutrients.
Here’s how to make it:
1. Wash ½ cup of millet and drain well.
2. In an Instant Pot, add 2½ cups water, the millet, and 1 cup diced Asian pumpkin.
3. Cook on soup setting for 30 minutes or high pressure for 10–12 minutes, then let it
naturally release for 10 minutes.
4. In a pan, heat 2 tsp oil over medium-high heat.
5. Add sliced onion and shiitake mushrooms, stir until soft.
6. Add chopped garlic, then mix greens. Stir until the greens are about 70% cooked.
7. Season with curry powder, ginger powder, black pepper, and sea salt. Add a squeeze of
lime juice before serving.
8. Transfer millet and pumpkin porridge into a bowl, top with a few berries, and enjoy with
a side of yogurt.
This balanced breakfast nourishes your body, supports brain and gut health, and helps strengthen your immune system.
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