Food is powerful, and the nutrients in this tasty meal may serve as a dual purpose in eczema prevention and treatment. This Thai peanut bowel contains collagen, vitamin C, linoleic acid and other healthy fats, antioxidants, histidine, and ceramides; all important in the restoration and maintenance of skin integrity.

A key component of this dish is dried seaweed by itself or in a furikake seasoning. It is a key component because it is high in naturally occurring histidine. Histidine is a key component of filaggrin, and those with eczema have a higher rate of having a genetic mutation affecting adequate production of filaggrin. Filaggrin plays a vital role in maintaining skin hydration, microbial balance, barrier integrity, pH, and moisture.

One compound that is high in a lot of the foods in this recipe is ceramides. Ceramides are a key lipid in the skin lipid barrier and can even make up half of the fats in the skin lipid barrier. Ceramides also help to hold skin cells together, which aids in keeping the skin barrier tight and intact. When the skin barrier is tight, this prevents allergens, toxins, and viruses from entering through the skin and then into the bloodstream. If these compounds enter into the bloodstream, this can cause an immune and inflammatory response, which is already a cause of concern with eczema.

Thai Peanut Bowl Recipe (makes 4 servings)

2 bell peppers
2 medium sweet potato
1 cup edamame
2 broccoli crowns
1 cup uncooked white rice
Paprika
2 tbsp avocado oil for cooking
Protein of choice (I like to use chicken breast)
Furikake or dried seaweed to top bowl with

Peanut Sauce

2 tbsp peanut butter or 1 tbsp peanut butter & 2 tbsp peanut butter powder
2 tbsp water
½ tsp roasted sesame oil
1 tbsp rice wine vinegar
2 tbsp soy sauce
⅛ tsp ginger powder

Instructions

Preheat the oven to 425°F
Chop the sweet potatoes into ½-1 inch cubes depending on preference. Mix with 1 tbsp avocado oil, 1 tsp garlic powder, a dash of paprika, and salt to taste.
Chop the bell peppers into thin strips. Mix with ½ tbsp avocado oil, a dash of garlic powder, and salt to taste.
Chop the broccoli crowns into smaller florets. Mix with ½ tbsp avocado oil, a dash of garlic powder, a few dashes of ginger powder, and salt to taste.
Put the sweet potatoes on a baking sheet and put it in the oven for 9 minutes.
While the sweet potatoes are cooking, cook your white rice like normal.
When the 10 minute timer goes off, take the baking sheet out of the oven, add the bell peppers to the baking sheet, and put the baking sheet back in the oven for 4 minutes.
When the 4 minute timer goes off, take the baking sheet out of the oven, add the broccoli to the baking sheet, and put the baking sheet back in the oven for 15-18 minutes.
While the vegetables are cooking, make the peanut sauce.
When all ingredients are done cooking, assemble your bowl and top with the peanut sauce and furikake or dried seaweed and enjoy!

Peanut Sauce instructions

Put the soy sauce and peanut butter in a small mixing bowl and whisk together to get it as smooth as possible
Add the rest of the ingredients in mixing bowl and whisk together until the ingredients are thoroughly combined