Sensitive Skin | Buddha Bowl

If I were to be in a room of 100 people and ask them to raise their hand if they have sensitive skin I can guarantee 50% of them would raise their hand. Over the past two years, I have worked with so many clients who tell me “I have sensitive skin.” What is sensitive skin and why do so many people think they have it? Sensitive skin is something you are born with, and more than likely one of our parents has sensitive skin. Their complexion is usually fair. Someone who has sensitive skin may be more prone to allergies, they may have asthma or experience facial flushing. Foods that can make you flush; caffeine, alcohol, and spicy foods.

So if everyone who says they have sensitive skin doesn’t have sensitive skin then what do they have? More often than not people who think they are sensitive are actually sensitized or reactive. Sensitized skin is a condition that is preventable and can be treated. Skin becomes sensitized or reactive from over-exfoliating or using harsh ingredients. I actually see this all the time, many of us think that the more we do to our skin the faster we will see results. WRONG!!!! Step away from the at-home microdermabrasion, the dermal roller, clarisonic and the 15 different chemical exfoliators you switch between every day. True Sensitive skin should also not be overdoing it with their skincare either. Less is more when it comes to our skin we must nurture and nourish our skin, it protects us from outside ailments. This recipe will help both sensitive and sensitized skin.

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Sensitive Skin | Buddha Bowl

Probiotic | tempeh: helps improve gut health, reducing inflammation in the skin

Selenium | purple cabbage: helps protect skin from free-radical damage

Vitamin A| sweet potato, carrots, and kale: helps repair the skin

Vitamin E | avocado: helps reduce inflammation

Buddha Bowl

Makes: 4 Bowls



  • 1 packet of Farro linked above ( to make GF use brown rice or quinoa)

Miso Glaze

  • 1/3 cup rice wine vinegar

  • 2 TBSP tahini

  • 1 TBSP white miso

  • 1 TBSP manuka honey

  • 1 TBSP low sodium soy sauce

  • 1 garlic clove

  • 1/2 inch ginger


  • 8 oz tempeh ( cut into cubes )

  • 1 cup kale ( medium chop)

  • 1 large sweet potato ( peel and cut into cubes )

  • 1 carrot (spiraled I use a peeler )

  • 1/4 purple cabbage ( shredded )

  • 1 large Hass avocado (sliced

  • Coconut oil ( or you can use vegetable broth to cook with to cut back on fat)

  • salt

  • pepper


  1. Start by preheating your oven to 425 for the sweet potatoes. In a bowl toss 1 TBSP of coconut oil pinch of salt and pepper and sweet potatoes. Place sweet potatoes on a baking sheet and let cook for 40 minutes.

  2. Next start the farro in a pot, follow instructions on farro packaged.

  3. Blend rice wine vinegar, miso, tahini, soy sauce, manuka honey, garlic and ginger in a blender until smooth

  4. In saucepan add 1 TBSP of coconut oil cook tempeh until golden brown on all sides, then add in purple cabbage for 1 minute, then add kale season with a dash of salt and pepper. Do not cook carrots they add a nice crunch to the dish.

  5. Build your buddha bowl! Place farro in the center of the bowl, place veggies, tempeh, and avocado around the edge of the bowl. Drizzle miso glaze over the bowl. Sprinkle sesame seeds on top. Enjoy!

Much love,


If you are unsure if you have sensitive or sensitized skin do a patch test. Behind your ear place product that has felt spicy on your face. If it does not feel spicy behind your ear you are sensitized.

Still unsure?!  Schedule a Consultation with Rochelle  

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