Slice the shiitake, discard stems and reserve the soaking water. Place millet, shiitake, shiitake soaking water, 1/4 teaspoon sea salt and ginger in a saucepan. Cover, bring to a boil, reduce flame to medium-low and simmer 20 minutes. Add beans and cook another 5 minutes. Turn off flame and let rest 10 minutes. Place 2 cups water in a small saucepan and bring to a boil. Blanche carrots for 2 minutes. Add bok choy and blanche 2 minutes. Remove from water and rinse under cold water to set the colors. For the dressing, whisk oil, vinegar and sea salt together in a small bowl. Place the millet in individual serving bowls and top with and blanched vegetables and raw cabbage. Pour dressing over and sprinkle with scallions and sunflower seeds.
20g fat (47% calories from fat),