Farm To Table To Tummy: The Ferment Bowl You Won’t Stop Eating This Spring

04.19.2016 Farm to Table
Meredith Baird
Trending Editorials
Benefits of Pelvic Steaming
The Sovereign Journey Into the Self with Zach Bush, MD
Healing with Saffron

There is nothing more beautiful at the farmer’s market right now than the baby carrots. They are so colorful and vibrant, we truly can’t get enough of them. As a salad, entree, side dish or even as a meat replacement they make every plate look slightly gourmet. They are quintessentially spring. Tender and sweet they taste nothing like the generic juicing carrots you find year-round.

After exhausting most of our carrot preparation efforts, we turned to the bowl. Inspired by one of our favorite dishes at Gjusta—the Fermented Grain bowl—we decided to take it in a more golden direction. Carrots, millet, sauerkraut, shaved radishes and more sprouted goodness than we can handle.

Millet doesn’t get much attention, but it really one of the perfect grains for spring. We got kind of addicted after making this dish. It is lighter and easier to digest than many others and has a really nice fluffy texture when prepared correctly. We’ve laced it with turmeric, cumin and coconut oil to give it a little extra flavor and immune boost.

Feel free to get creative with all the ingredients you have on hand.

This is our new favorite bowl for breakfast, lunch or dinner.



  • 1 pound medium-size or heirloom carrots peeled
  • 2 tablespoons melted ghee or coconut oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon turmeric

Heat oven to 400 degrees. Toss whole carrots with coconut oil, sea salt and turmeric. Roast in the oven for 25-30 minutes or until the carrots look fully cooked and slightly crispy. You want to make sure they are tender.

  • 1 cup millet
  • 2 1/4 cups water
  • 1/4 teaspoon turmeric
  • 1 tablespoon coconut oil
  • 1 tablespoon cumin

Add millet and water to a medium pot and bring to a boil. Once boiling, reduce heat to simmer until all water is absorbed. Stir in turmeric, coconut oil and cumin.

  • 1 cup radishes, thinly shaved on mandolin
  • 2 cups sauerkraut  
  • 1 avocado
  • 1 cup coconut sour cream* (or goat yogurt)
  • 1 cup micro cilantro sprouts or cilantro leaves

Serve each bowl 1/2 cup millet, layer with carrots, radishes, avocado, and sauerkraut. Drizzle with coconut sour cream or goat yogurt. Garnish with sprouts or cilantro. Drizzle with a little olive oil and a few pinches of sea salt to serve.

Serves 4-6

  • *1 cup young coconut meat
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon sea salt, or to taste

Blend coconut meat with water until smooth. Add more sea salt or vinegar depending on your preferred level of tartness.

Makes 1 cup

In Your Inbox