Food & Drink

Recipe Friday – Green Glow Bowl

May 20, 2016

Green Glow Bowl

Recipe Friday – Green Glow Bowl

For this “Recipe Friday” we want to share another plant-based recipe that helps to boost the health and appearance of your skin. Eating a diet full of whole plant-based foods has a profound impact on our bodies, especially our skin. Plants make our skin glow! We hope to inspire you to heal your skin from within by boosting your intake of plants. Here’s a yummy plant-based “Green Glow Bowl”.


Here’s how the ingredients benefit our skin:

Edamame: Eating edamame and other soyfoods may help to preserve skin-firming collagen because it is rich in isoflavones, which may help prevent collagen breakdown.

Kale: Kale is the most alkaline producing vegetable, which is great for giving nutrients to the skin. Plus the Vitamin A in Kale prevents skin diseases. Kale is also packed with calcium, potassium & iron which supports detoxification of the liver which is important for clear skin!

Onion: Possesses the Vitamins A, C and E, which help to fight agains the damage caused by harmful UV rays. Also, onion is a rich source of quercetin, a powerful antioxidant that helps keep skin wrinkle free.

Quinoa: Rejuvenates the skin from within and reduces wrinkles by providing the body with collagen. Contains all nine essential amino acids, which build strong, beautiful skin, hair, and nails and repair daily damage.

Zucchini: Zucchini is rich in Vitamins A and C as well as antioxidants which can benefit your skin.

Green Glow Bowl 1 

Green Glow Bowl

1 cup quinoa
2 cups water or veggie broth
1 zucchini chopped
1/3 onion
2 handfuls kale
1 glove garlic
1/4 vegetable broth or oil
1/4 cup tahini or hummus
1/4 cup lemon juice
1 table spoon maple syrup (optional)
  1. In a medium sized pot, add quinoa and water and bring to a boil. Reduce heat to simmer and cover for 15 minutes or until water is absorbed.
  2. In a separate pan, heat the vegetable broth (or oil) and sauté the onions with the garlic for 2 minutes. Add the frozen edamame and zucchini. Cook for about 5 minutes. Add the kale last and cook about 1 minute until softened. Season with salt and pepper, to taste. Turn off heat.
  3. Prepare the dressing in a small bowl by adding all of the ingredients and whisking until smooth.
  4. Scoop the quinoa into a bowl, top with the vegetable mixture and drizzle on the dressing.



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