A recipe from cuddling carrots

A team at the stove and behind the camera: Laura and Timon are the creative minds behind "cuddling carrots". The project started with their own food blog. Over time, they also developed photographic and conceptual work for other partners. Authentic cuisine and the aspect of togetherness are always at the center. Today, they present their recipe for a spring-inspired, warm quinoa bowl and tell us about their connection to good food in an interview.

You develop recipes, style and photograph them and blog about them. How did you discover your passion for good food?

I, Laura, started being interested in creative recipes and delicious food when I was young. My mother had a list of about 15 dishes that she cooked throughout my childhood and adolescence, mostly in the same order, and there came a day when I couldn't see any of them anymore.I bought a cooking magazine at the gas station and started trying out new recipes with my mother.That's how it all started: Cooking magazines, cookbooks and later blogs cast a spell over me and I couldn't stop browsing through them, cooking and modifying recipes.This gave me the skills to put together my own dishes by knowing which flavors, textures and ingredients go well together.I love to cook and we both love to eat, but only good, fresh food that makes body and soul happy.

Your name "cuddlingcarrots" refers to the beautiful image of crooked carrots, intertwined carrots. Goods that are not usually sold like this in the supermarket. What are you personally doing to counteract food waste?

My mother not only indirectly inspired me to cook, I also got my way of dealing with food from her. It was always clear to me that food shouldn't just be thrown away. We always looked carefully at what we needed and what we had and needed to use up. Nothing simply went bad in the fridge or rotted on the windowsill. Even wrinkly carrots and fruit with brown spots were always turned into something. I do the same with my family today. We write meal plans, shop carefully and use leftovers. Throwing away food or individual items really hurts me. I can't do that.

The spring season brings fresh, local fruit and vegetables back to the table. How can seasonal food contribute to our well-being?

Seasonal fruit and vegetables are freshly harvested and are therefore rich in nutrients that are important for important for good health. It also often tastes much better. Eating seasonal food usually means eating food that has been grown locally and has not had to be transported over long distances. This reduces the carbon footprint and is also easy on the wallet. By eating food that is in season, we are also more connected to the rhythm of nature.

As a recipe, you present us with a bowl. What do you like so much about these dishes and which ingredients should not be missing?

Bowls, regardless of whether the components are mixed or served separately, are simply perfect for using up leftovers from the fridge or vegetable drawer, adding color to the plate and creating dishes that contain all the important components for the body: healthy carbohydrates, proteins, good fats and vegetables. This keeps you full for a long time and keeps your blood sugar levels constant. Bowls, especially when everyone can simply put together their own at the table, are also great for picky little eaters and parents alike, as there is sure to be something for everyone. We also often eat them for breakfast for a great, nutritious start to the day.

Spring quinoa and buckwheat bowl with waxy egg and herb oil

INGREDIENTS
for 4 portions

For the bowl

• 500g sweet potatoes
• 50g pumpkin seeds
• 150g quinoa
• 100g buckwheat
• 4 tsp coconut oil
• 1 tsp ras el hanout
• salt
• 1 tbsp olive oil
• 150g frozen peas
• 50g baby spinach
• 4 eggs
• 160g blueberries

For the herb oil

• 1/2 bunch parsley
• 1/2 bunch dill
• A few sprigs of mint
• 150ml olive oil
• 2 tbsp lemon juice
• salt

PREPARATION

Preheat the oven to 180 degrees top/bottom heat. Peel and roughly dice the sweet potatoes. Mix the coconut oil, ras el hanout and salt in a bowl, add the sweet potato cubes and pumpkin seeds and mix well.

Spread on a baking tray lined with baking paper and roast for 15-20 minutes. Turn once.

Meanwhile, simmer the quinoa and buckwheat in double the amount of water for 10 and 15 minutes respectively. Pour off any excess water and mix both together with olive oil and a little salt in a large bowl.

Pour boiling water over the peas and leave to stand briefly. Drain and set aside.

Wash the spinach and blueberries.

For the herb oil, wash all the herbs, shake dry and chop the leaves. Place in a tall mixing bowl with the olive oil and lemon juice and blend finely with a hand blender. Season the herb oil with salt.

Boil the eggs for 7 minutes, rinse and peel. Fold the sweet potatoes, pumpkin seeds, peas and spinach into the warm quinoa and buckwheat mixture and divide between four plates. Serve each with a sliced boiled egg and some blueberries sprinkled on top and drizzle with the herb oil. Serve with the remaining herb oil.