
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!
This recipe is an edited extract from Healthy Kelsi by Kelsi Boocock, published by Bateman Books.
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!
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.
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.
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.
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.
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.
Sweet, sticky deliciousness is the best way to describe this pudding. Dates are an amazing source of vitamins and minerals, energy and fibre.
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.