Sauerkraut & Avocado Bowl

Sauerkraut & Avocado Bowl

Raw Sauerkraut Avocado Bowl Raw Food Recipe


I’m eating a LOT of sauerkraut right now. I mean, Eastern European amounts. I think I’d enjoy Eastern Europe. . .I really must spend some more time there.

If you’d like to join me in eating lots of sauerkraut (but not on hols in Eastern Europe) then I’ve got the perfect recipe here for you. But why would you want to eat lots of sauerkraut?

Well as it turns out, this stuff is really good for your gut. And if you’re like me right now, having had an issue with any type of parasite, by eating sauerkraut, you’re creating an environment those little critters really don’t like at all.

Sauerkraut is also a great way to get large amounts of Vitamin C into your system, so much so that Captain James Cook packed it for his crew to fight off scurvy in ye olden days.

I don’t plan to travel to Eastern Europe on a tall ship – although the more I think about it, the more I like the idea – but I do intend to make those pesky parasites walk the plank

A tiny little plank, to their deaths. Making a main meal out of Sauerkraut is the way to go here. Varying the type of kraut you make will also stop you from getting bored. For a fool-proof Sauerkraut recipe, we’ve got you covered here.

Oh, and before you say that I’ve called it a bowl, but in the pic it’s a plate, hold on there Sherlock, because I normally do eat it out of a bowl. . .quick and dirty. But that doesn’t make a very nice picture. And I like nice pictures. Here’s the recipe. . .

  • 1 cup raw sauerkraut
  • 1 avocado (or reduce to 1/2 an avocado if you’d prefer)
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cumin
  • Pinch of salt (optional as it depends how salty you made the sauerkraut)
  • 1 tablespoon nutritional yeast (optional)
  1. Combine everything in a bowl and eat from the bowl, or transfer to a nicer bowl/plate if you’re feeling posh.

Other things you can add if you want to try them out: Pinch cayenne pepper 1/2 teaspoon chipotle powder 1/2 teaspoon smoked paprika 1/4 teaspoon apple cider vinegar Several handfuls of organic green leaves for a more hearty salad.



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  1. Linda Yannetty

    Hello Russell, lovely recipe.

    I add asian pear to my recipe. It is one of my favorite snacks or side dishes. I’ve experimented with other fruits and none compare.

    Thank you for all of the wonderful recipes you so graciously share.

    Happy New Year

  2. Braykov

    I just made this. I am so happy with it. It is just the season for sauerkraut. I don’t have cumin but put some mixed spices. Still amazing.

  3. Kathy

    Oh this was an incredibly fun treat…thanks for the awesome mental visuals and beautiful pictures as well. I really enjoyed seeing parasites being forced to walk the plank! Tee..he..hee. Love this recipe sure sounds tasty. I Can’t wait to try it. Thanks for sharing it.

  4. Linda

    I just made my first batch of sauerkraut after watching the video in you fermentation series…omg!…it was the first batch I have ever been able to make that turned out perfectly AND on my first try…thank you so much for making such awesome videos that even someone like me can do!…on your recipe above all I added was the cumin and half an avocado and it was so delicious!…totally transformed the sauerkraut…I would have never thought of adding more flavors after I initially make the sauerkraut…so many ideas of flavors are now flooding my brain…thank you!!!

  5. Sue

    Hi there. Thanks for the recipe – it looks great and I’ll try it out as soon as I’ve made my sauerkraut.

    Oh, by the way, you need a better proof reader as there are two typos within your text – thought you may want to know so that it can be corrected. 🙂

    Best wishes

  6. Pintor

    Hello Russell, Finally watched your 3 videos {Macadamia cheese, garlic bread,the cauliflower concoction] and I congratulate you on creating such unusual and splendid mixtures. You are really quite creative. I’m a visual artist with limited disposable money and appreciate your free recipes. I eat probably 40% raw food and you have encouraged me to experiment with raw food preparation and for that I thank you. VA. Chicago,IL

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