Kelsi Boocock | Contributors - Nourish plant-based living

Kelsi Boocock

Kelsi is a recipe developer, surfer, diver and young entrepreneur from New Zealand who shares her fresh approach to a balanced, plant-based lifestyle via her Healthy Kelsi website and social channels. Her first book, Healthy Kelsi, was published in 2021.

Articles by Kelsi Boocock

View ›
Recipe

Vegetable pho

Nothing beats noodles with a super flavoursome broth. No wonder they eat it for breakfast in Vietnam – what better way to start the day!

- Kelsi Boocock
View ›
Recipe

Curried potato salad with cashew dressing

This sensational salad was inspired by the Indian dish, Bombay Potatoes. Paired with a creamy cashew and lemon dressing, if you weren’t a salad...

- Kelsi Boocock
View ›
Recipe

Meatless meatballs with marinara sauce

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- Kelsi Boocock
View ›
Recipe

Beetroot falafels

This easy recipe is a weekly staple in Healthy Kelsi’s household, although it’s impressive enough to make a great party dish. The beetroot...

- Kelsi Boocock
View ›
Recipe

Self-saucing sticky date pudding

Sweet, sticky deliciousness is the best way to describe this pudding. Dates are an amazing source of vitamins and minerals, energy and fibre.

- Kelsi Boocock

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Vegetable pho

Kelsi Boocock

Nothing beats noodles with a super flavoursome broth. No wonder they eat it for breakfast in Vietnam – what better way to start the day!

dinnerlunch
gluten-free optionsoup
Vietnamese

Ingredients

SERVES: 4

Method

  1. Combine leek, carrots, celery, ginger, onion, mushrooms and garlic in a large pot over medium heat with a splash of water to stop the vegetables from sticking.
  2. Once the vegetables start to soften, add water and cover with a lid. Once the stock comes to the boil, add soy sauce or tamari and lemon juice and leave to simmer for at least 1 hour (the longer you let the soup simmer, the more flavour you will create).
  3. Twenty minutes prior to serving, add bok choy, shiitake mushrooms and ramen noodles and leave to cook until noodles are soft.
  4. Serve with mung beans, chilli and spring onion.

This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books.

Kelsi Boocock

Kelsi is a recipe developer, surfer, diver and young entrepreneur from New Zealand who shares her fresh approach to a balanced, plant-based lifestyle via her Healthy Kelsi website and social channels.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Curried potato salad with cashew dressing

Kelsi Boocock

This sensational salad was inspired by the Indian dish, Bombay Potatoes. Paired with a creamy cashew and lemon dressing, if you weren’t a salad lover before, you will be after trying this!

dinnerlunch
entertaininggluten-free optionsalad

Ingredients

SERVES: 6

Cashew Dressing

Method

  1. Add potatoes to a large pot and cover with water. Bring to the boil and leave to simmer for 10–15 minutes until tender. Drain and set aside.
  2. To a large frying pan over medium heat, add olive oil, curry powder and cumin, and sauté for 1 minute until fragrant. Add potatoes and toss to coat in the spices. Add mustard, tomatoes and spinach and stir to combine.
  3. Transfer potato salad to a large bowl and top with fresh coriander, chives and black sesame seeds.
  4. To make the dressing, blend all ingredients together until smooth then pour over the top of the salad and toss to coat.

TIP: I love making my own home-made curry powder, by dry roasting a fragrant mixture of coriander, fennel, cumin and fenugreek seeds with curry leaves, then adding in ground turmeric and grinding into a fine powder. Check out my book for the full recipe!

This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books. Republished with permission.

Kelsi Boocock

Kelsi is a recipe developer, surfer, diver and young entrepreneur from New Zealand who shares her fresh approach to a balanced, plant-based lifestyle via her Healthy Kelsi website and social channels.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Meatless meatballs with marinara sauce

Kelsi Boocock

If you didn’t know better, you’d swear that these vegan meatballs were made with meat. You can add any herbs and spices you like to this dish. The marinara sauce really sets it off. I love to serve this dish with spaghetti.

dinnerlunch
gluten-free optionkid-friendlypasta
Italian

Ingredients

SERVES: 4

Meatless Meatballs

Marinara sauce

To Serve

Method

  1. In a high-powered blender, blitz onion, celery and garlic.
  2. Add to a hot pan along with olive oil, coriander seeds, dried sage, fennel seeds, paprika, cumin, salt, onion powder and garlic powder. Cook for 5 minutes until spices become fragrant.
  3. Add tomato paste then crumble tofu into the pan. Stir through the blitzed ingredients and cook for 5 minutes.
  4. Remove from heat and transfer into a large bowl.
  5. Once cool, add almond meal and buckwheat flour to meatball mixture.
  6. Knead mixture with your hands until combined. You may need to add more flour to get the right consistency.
  7. To make sauce:
    • Add onion, crushed tomatoes, miso paste, vegetable stock, red wine and rosemary to a hot pan.
    • Simmer for 10 minutes until sauce has reduced then remove from heat and set aside.
  8. Roll meatballs into golf-ball-sized balls and place them back in a hot pan with 2 tablespoons olive oil. Use tongs to move the meatballs around every few minutes until lightly brown all over.
  9. Once meatballs are cooked and crispy on the outside, pour tomato sauce into the pan and sauté for a few minutes until well coated and bubbling.

TIP: I like to serve these with spaghetti and roasted Brussels sprouts.

This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books.

Kelsi Boocock

Kelsi is a recipe developer, surfer, diver and young entrepreneur from New Zealand who shares her fresh approach to a balanced, plant-based lifestyle via her Healthy Kelsi website and social channels.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Beetroot falafels

Kelsi Boocock

This easy recipe is a weekly staple in Healthy Kelsi’s household, although it’s impressive enough to make a great party dish. The beetroot creates a beautiful colour, texture, and taste.

dinnerlunchsnack
gluten-free optionoil free
Middle Eastern

Ingredients

SERVES: 4

Method

  1. Preheat oven to 180°C and line a baking tray with baking paper. Place beetroot on baking tray and cook for around 20 minutes until soft.
  2. Pulse onion, garlic, parsley and coriander in a food processor until finely chopped but still a bit chunky.
  3. Tip mixture into a bowl and rinse out food processor.
  4. Place chickpeas and cooked beetroot in food processor and pulse until a chunky paste is formed.
  5. Add beetroot mixture to chopped herbs.
  6. Add remaining ingredients and mix until combined.
  7. Use a large tablespoon to shape mixture into balls, and place on baking tray. Bake in oven for around 25 minutes.

TIP: These are delicious stuffed into warm wholemeal pita breads with plenty of crunchy salad, hummus, and a simple tahini and lemon juice dressing. 

This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books. Republished with permission.

Kelsi Boocock

Kelsi is a recipe developer, surfer, diver and young entrepreneur from New Zealand who shares her fresh approach to a balanced, plant-based lifestyle via her Healthy Kelsi website and social channels.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Self-saucing sticky date pudding

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Sweet, sticky deliciousness is the best way to describe this pudding. Dates are an amazing source of vitamins and minerals, energy and fibre.

dessert
gluten-free optionoil free

Ingredients

SERVES: 6

Sauce

Method

  1. Preheat oven to 180°C.
  2. Mix together flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
  3. Add soy milk and dates and fold through mixture.
  4. Tip into a baking dish.
  5. To make the sauce: In a small pot over high heat, combine water, coconut sugar and soy milk and stir until dissolved.
  6. Pour sauce over the sticky date pudding mixture and do not stir it in.
  7. Bake in the oven for around 20 minutes or until bubbling on the edges.

TIP: Serve warm from the oven with vegan ice cream or custard. 

 

This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books.

Kelsi Boocock

Kelsi is a recipe developer, surfer, diver and young entrepreneur from New Zealand who shares her fresh approach to a balanced, plant-based lifestyle via her Healthy Kelsi website and social channels.

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More delicious vegan recipes

Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine
Raya Higgs View ›
Recipe
Cucumber, coconut, pomelo, and mint salad with spicy Thai dressing

This salad will complement many Thai dishes. It’s crisp, fresh, light, and super tasty!

Raya Higgs
Chef Cynthia Louise View ›
Recipe
Dairy-free potato bake

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up...

Chef Cynthia Louise
Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
Adam Guthrie View ›
Recipe
Creamy mushroom and tofu stroganoff

You don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based...

Adam Guthrie
Adam Guthrie View ›
Recipe
Rainbow rice paper rolls

Rice paper rolls are an amazing way to eat a multitude of raw veggies and are the perfect healthy meal for any gathering. They are easy to...

Adam Guthrie
Katie White View ›
Recipe
Pumpkin pie

This sweet pumpkin pie has it all: a melt-in-your mouth pastry crust, a rich cinnamon and nutmeg-spiced pumpkin filling, and a fluffy layer of...

Katie White

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

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Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

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Rohini Bajekal View ›
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The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

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Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

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Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
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Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

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From Breathe Magazine View ›
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Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

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From Mindful Puzzles View ›
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Start with you

Taking a look at self-reflection

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From Mindful Puzzles View ›
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To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

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Let it glow

A skincare routine can be a way to nourish yourself inside and out

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From Mindful Parenting View ›
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Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting
YOUR INPUT