Award-winning chef Seamus Mullen knows the value of eating real, whole foods to fuel an active lifestyle. Not only is he an avid cyclist and yogi, but he also used food to heal himself from a crippling autoimmune disease. In this series — Eat to Move — he shares nutrition tips and an enriching array of recipes that combine plant-based ingredients that #GOTOGETHER in unusual and delicious ways. See all recipes »
If I know I have a really busy day ahead of me, I like to start off with a filling, nutritious breakfast to set my metabolism up for success. This is one of my favorite dishes to make—it’s a porridge of oats, millet, beets, and I finish it with a fried egg. Dark greens, healthy grains, some good fat, and you’re good to go.
1 cup organic oats
½ cup organic millet
3 cups vegetable stock
1 beet with greens (beet diced, greens roughly chopped)
1 shallot, diced
2 tbsp beet powder (optional)
1 tbsp apple cider vinegar
Salt and pepper to taste
Sauté the shallot and diced beet in 2 tbsp of olive oil for 2-3 minutes. Add the grains and toast for 30 seconds. Deglaze with cider vinegar then add the vegetable stock and bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes until all liquid is absorbed. Fold in the beet greens and beet powder. Season with salt and pepper.
Heat 1 tbsp of olive oil in a small sauté pan over medium-high heat and fry two eggs to your liking.
Serve a generous portion of porridge with a fried egg and garnish with torn or chopped basil leaves.
Option: To prepare in a rice cooker, combine all ingredients except beet greens and beet powder. Set to “porridge setting” and cook. Once the porridge is fully cooked, fold in the beet greens and beet powder, and serve with eggs.
#GOTOGETHER with Kashi to Wanderlust! Enter here to win 5 tickets to Wanderlust 108, plus $500 for travel.
Executive Chef at Wanderlust Hollywood
Seamus Mullen is an award-winning New York chef, restaurateur and cookbook author known for his inventive yet approachable Spanish cuisine, and a leading authority on health and wellness. An avid cyclist who raced competitively in his twenties, he was diagnosed in 2007 with rheumatoid arthritis, an autoimmune disease that forced him to rethink his relationship with food, and led to his first cookbook Hero Food, published in 2012. Learn more about Seamus »
In partnership with Kashi
Kashi believes that eating more plants can be a catalyst for a healthier life – which is why they’ll be sharing a variety of new plant-powered foods with festival attendees in 2016. By curating unique ingredients that simply #GOTOGETHER, Kashi creates foods that offer plant-based nutrition and taste amazing, too!