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.
Bu hikaye Eat Well dergisinin Issue #23 2019 sayısından alınmıştır.
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Bu hikaye Eat Well dergisinin Issue #23 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
