Eating My Skincare · Episode 05
The Glow Bowl
This one came together because I wanted a bowl that was genuinely doing a lot for your skin without feeling like a health food project. Edamame, chickpeas, northern beans — it sounds like a lot but it comes together in under 20 minutes and the result is this really satisfying, colorful bowl that keeps well in the fridge all week.
The dressing is the star. Blended carrot and ginger with miso, rice vinegar and sesame oil — it's creamy without any dairy, slightly sweet, slightly tangy, and it coats everything perfectly. The key is using rice vinegar specifically and not swapping it out. Trust me on that one.
This is the kind of bowl I make on Sundays and eat through the week. It holds up really well — the beans and edamame don't get soggy, and if anything the flavors get better as it sits.
Edamame
Isoflavones + protein
Edamame is high in isoflavones, which support collagen and skin elasticity. Also a complete plant protein, which your skin needs to repair and renew itself.
Carrot + ginger
The dressing base
Carrot brings beta-carotene for glow and cell turnover. Ginger keeps inflammation down. Together they make a dressing that's genuinely doing something for your skin while tasting amazing.
Miso
Gut-skin axis
Back to my favorite ingredient. Probiotics for your gut microbiome, which shows up directly in how clear and calm your skin is. It shows up in the dressing here, not the broth.
What you'll need
The salad
The dressing
Topping
How to make it
Prep the vegetables
Dice the cucumbers and shred the purple cabbage. Slice the green onions on a diagonal — this is just for looks but it makes a difference.
Dry the beans
Drain and rinse the chickpeas and great northern beans, then pat them completely dry with a paper towel. If using frozen edamame, thaw and dry the same way.
This step matters more than it sounds. Wet beans dilute the dressing and the whole bowl ends up watery. Take the extra minute.
Combine the salad
Add all the beans, edamame, cabbage, cucumbers, and green onion to a large bowl. Toss gently to mix everything together.
Make the carrot ginger dressing
Roughly chop the carrot and ginger and add to a blender or food processor. Blend until smooth. Add the sesame oil, miso paste, rice vinegar, sugar, salt, and neutral oil. Blend again until completely smooth and creamy.
Use rice vinegar specifically — the flavor is lighter and sweeter than other vinegars and it's what makes this dressing taste the way it does. Don't swap it out.
Dress and finish
Pour the dressing over the salad and toss well to coat everything evenly. Taste and add a small pinch of salt if needed. Scatter toasted sesame seeds on top and serve.
This keeps really well in the fridge for 3-4 days. Store the dressing separately if you're meal prepping.
