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

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...

- 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.

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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.

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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

Kelsi Boocock

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.

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

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