EatWell talks to people who embrace healthy food and are doing good things in the sustainable food space about their favourite recipe.
Alexx Stuart is the author of Low Tox Life and the founder of the thriving online education hub by the same name, made up of several e-courses, a podcast (one of the highest ranked in the health category in Australia), recipes, articles and resources for an evergrowing community of people wanting to be healthier and make our planet happier.
Alexx is also a lover of healthy, sustainable food and over the years has developed a range of delicious recipes for every occasion. She believes in switching from products to produce and, from there, listening to your body and your preferences in terms of which food you choose.
Alexx Stuart’s Beautiful Baked Zucchini Serves: 6–8
8 medium-sized zucchinis
3 tbsp dukkah (homemade or store-bought)
1 pomegranate, seeds removed & reserved
½–¾ cup labneh or fresh goat cheese
¼ cup olive oil
½ cup toasted almonds
½ cup chopped mint
½ cup chopped parsley Juice
½ lemon Salt & pepper, to taste
Preheat oven on 180°C.
Cut zucchinis lengthways in half, leaving tips on. Lay along 2 baking trays, inside up. Drizzle with olive oil.
This story is from the Issue #23 2019 edition of Eat Well.
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This story is from the Issue #23 2019 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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Our Chefs
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