Bowls Like These


With Isac waking up too early in the morning (night, really), my head has been in a constant haze these last days and the buttons on my keyboard are dancing in front of me when I am trying to hit them. So, let’s immediately get down to business. And with business I mean salad. This simple salad puts our Golden Sauerkraut recipe from last month to good use. With all the fresh produce available this time of the year, bowls like these are on weekly rotation in our home. They are quick to make and easy adaptable to whatever vegetables we have available. Warm quinoa and a fried egg makes this more filling than a normal salad, and tahini, lemon and sauerkraut add flavour. We use a fork to break the egg and stir around so the yolk gets mixed with the other ingredients. Come to think of it, this is almost like a hippie sister to bibimbap. Hippie Bibimbap!


We tried a few bowls similar to this, topped with krauts, on cafes in Sydney and Melbourne. They all had names like Buddha bowl, Yoga bowl and Sunshine bowl. In our version, we have kept the flavours quite simple and neutral to really let the kraut sing. You can of course use any type of sauerkraut, or kimchi. If you are making this without any sauerkraut, you might want to add some extra tahini and a squeeze of lemon to amp up the flavour. You can skip the egg as well to make it an entirely vegan dish (in that case, you might also want to add some extra tahini).

On another matter, we are sorry that we have been so immensely slow at updating the blog lately. We do however have two pretty exciting new posts lined up for you. Look here and here for clues. And check back with us soon.


The Hippie Bowl
Serves 2

1/2 cup uncooked quinoa (any color works), rinsed
2 carrots
4 radishes
1/2 fennel bulb
2 avocados, stone removed
2 small kale leaves, stems removed
1 handful mixed baby lettuce
2 tsp olive oil
2 tsp lemon juice
1 pinch sea salt and black pepper
2 tbsp tahini (sesame paste)
4 tbsp golden sauerkraut (see recipe here)
2 fried eggs
2 tsp hemp seeds

Cooking the quinoa: Place rinsed quinoa, 1 cup water and a pinch of salt in a medium-size saucepan. Bring to a boil, lower the heat to a bare simmer and let gently cook for about 15 minutes, or until you see small tails on the quinoa seeds. Set aside to cool in a large mixing bowl.

Making the salad: Slice the carrots and the radishes. Slice the fennel very finely. Cut the avocados into small cubes. Remove stems from the kale and chop. Place all prepared ingredients, including the mixed baby lettuce, into the quinoa bowl. Drizzle with olive oil, lemon juice, salt and pepper and give it a good toss with your hands. Divide the salad in two bowls, drizzle each bowl with a generous tablespoon tahini and a couple of tablespoons sauerkraut. Finely top with a fried egg in each bowl and sprinkle with hemp seeds. Serve immediately.

WebPS! Some of you might remember that this blog was nominated for the Saveur Blog Award in the category Best Use of Video? Well, apparently we just won the Reader’s Choice award! Thank you everyone that voted for us. This is the second time we win a Saveur award and it feels pretty unreal. Seriously, we are so grateful for all your support. You rock!

xx D&L


  • Gorgeous! Ah these bowls of delightful earthy nourishment look so amazing. I just love how the earth provides such beautiful, happy food for us to eat. This blog is such a great celebration of that. The golden sauerkraut, fennel, quinoa, all sounds so good! Fun recipe. xx Lane
  • Eva
    Ooh looks delicious! Do you think it is possible to also post the recipe for the glutenfree carrot buns? I hope so!!! Thanks so much for all your great recipes! You guys are amazing!
  • As I am an avid gardener, I do things like this often. I appreciate seeing your techniques and am often reminded to use an ingredient I am forgetting. I am making my third ferment with all greens from the garden. Wondering about this one. My second ferment was mostly parsnip, beet, carrot with caraway, garlic and ginger. Really good! Congratulations on your award!!!
  • A big congratulations on a much-deserved award! You ought to be congratulated for this bowl meal too because it looks like the ultimate bowl, in my book. Can't wait to try it once I get another batch of saurekraut going.
  • I feel like summer is the perfect time to make these green bowls! I'm so happy London's markets are introducing new greens and fruits and vegetables. Tahini probably makes the dressing so creamy and luxurious! Can't wait to try! x
  • Hermione
    This looks wonderful! Perfect for outdoor summer lunches, I will be making this soon! Congratulations on winning the Saveur award too! H x
  • Congratulations for the Saveur win! I love everything about these bowls - the ingredient mix, the egg on top and even the ceramic that keeps everything together! :)
  • Faye Morray-Jones
    Hi I have been following your blog for a while now & love your recipes and beautiful food photography. We are opening a restaurant in Cambridge UK and were wondering if you have any recommendations for creative food photographers in the UK? Best wishes Faye
    • Jesse
      Hey Faye, You should take a look at Valeria Necchio -- her site is and also She does some great work! Based in London.
  • Thank god it's just two more weeks until my Golden Sauerkraut is ready! Can't wait to try it and make a Hippie bowl out of it. :)
  • I think am going to try to prepare the quinoa's in advance and bookmark this recipe under quick to prepare eats :) Thanks for sharing.
  • I love yoga/hippie bowls! And your sauerkraut recipe is one of the most interesting I've ever seen. I'd love to try it with celeriac. And congrats for the Saveur awards! Super well-deserved, I'll never say that enough :)
  • Kim
    Love the look of this! I've never eaten kraut before so should it be always eaten cold (never heated?); sorry for my ignorance!! I've Heard that only a small quantity is advisable at first & then build up once the body gets used to it....? Thanks for your advice!
  • Congrats of the award!! and warm abundance bowls like this are my winter lunches when I would rather be catching the sunlight than in the kitchen. Thank you for sharing xx B
  • Wow the colours in these bowls are just amazing!
  • Anna S.
    Reminds me of Korean bibimbap! Looks very yummy hmmm
  • Looks amazing!!!Love sauerkraut almost as much as your recipes :)
  • This looks just beautiful you guys! And Luise...I hear you girl. Always so much inspiration here. You all amaze me. xo, Sarah B
  • Congratulation you guys! I adore your videos so much, they are the cutest! And this bowl looks just devine <3
  • This is just gorgeous. Hope you guys can get some rests soon! Super excited for your upcoming posts - and CONGRATS ON WINNING at Saveur! I missed not getting to see you there but was so stoked for you nonetheless! You guys rule and are a huge inspiration <3 hope you have a happy day!
  • I love this recipe! It looks like the perfect meal!
  • WOW! This looks so good. I'm so remaking this! I love the fried egg and warm quinoa on top of the salad.
  • Nathalia
    Gorgeous as usual, and I love the idea of adding an a fried egg to my salad. And another reason to finally try your sauerkraut recipe. Yay!
  • Oh my gosh, this looks delicious. Definitely trying it out this week!
  • love these kind of recipes!! they are perfect for summer :)
  • this looks so amazing! Definitely something I would try.
  • Lovely! I made your sauerkraut recipe about a week after you had posted it, so it's about done now! I'm going to enjoy it with this lovely bowl. Thanks for the recipe! And before I forget it: congratulations on the blog award!
  • This looks and sounds amazing! I am not vegetarian (by a long shot!) but I love bright bowls like these packed with vegetables...especially if they involved a fried egg :)

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