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Creamy Porridge With Butternut Squash and Yams

Creamy Porridge With Butternut Squash and Yams

Done with low carb and keto, time to go back to basics with “bird feed diet”- my kind of “happy meal”, this healing creamy millet porridge will nourish your digestive system and boost your energy. It’s especially good for people who are on the recovering, feeling sluggish, or postpartum...

When the millets are boiled into porridge, the creamy skin-like layer formed on the surface is considered the most nutritious.

Add butternut squash, or pumpkin, yams to make nutritious creamy porridge as a breakfast or small meals throughout the day!


Many people often make the mistake of thinking that the gluten free diet is also grain-free. In reality, there are a number of delicious and nutritious gluten free grains that are safe for people who have celiac disease and gluten sensitivities. Millet is an excellent example of a healthy, gluten free grain that you should consider adding to your diet.
Millet is is rich in minerals like calcium, copper, iron, magnesium, phosphorus, potassium, and selenium as well as essential vitamins like folate, pantothenic acid, niacin, riboflavin, and Vitamins B6, C, E, and K.

Ingredients
  • 3 cups pumpkin cubes
  • 2 cups Japanese yams
  • 1/3 cup millets
  • 1/3 cup brown rice (if you are “gluten-free”, skip this one, substitute with millets)

Directions
1. Add all ingredients in your clay pot.
2. Add water 1 inch above the ingredients.
3. Set on soup to cook for 1.5 hours. Or set on “slow” to slow cooker for 1.5 hours.

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