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Three years of travel with a focus on food has resulted in the second recipe book from Kelsi Boocock of Red Beach, which was published this month.
Her first, Healthy Kelsi, was a project that began in lockdown (HM October 11, 2021).
As soon as borders opened, Kelsi and her fiancé had their bags packed and travelled extensively.
Her time overseas included gaining a diploma in plant-based cuisine at Le Cordon Bleu in London and tasting, and learning about, local food everywhere she went – taking cooking classes and talking with chefs and street food vendors in places such as Morocco, Turkey, Italy, Greece, Egypt, Bali, Thailand and Japan.
The recipes in the new book, Healthy Kelsi Travel Kitchen draws on all those experiences. They also reflect Kelsi’s philosophy that eating fresh, seasonal, plant-based wholefoods is important for good health.
Now back on the Coast, 26-year-old Kelsi is as busy as ever. She says 2024 includes plans for more travel, including hiking Mt Kilimanjaro and a health retreat in Bali. She is also starting a protein powder business and will be getting married next summer.
WIN this book
Hibiscus Matters has four copies of Healthy Kelsi Travel Kitchen (Bateman Books) by Kelsi Boocock, to give away. To go in the draw, ‘like’ Hibiscus Matters on Facebook and message us your name and phone number with Healthy Kelsi Travel Kitchen in the message. Alternatively, write your name, address and phone number on the back of an envelope and post or drop into Healthy Kelsi Travel Kitchen giveaway, Hibiscus Matters, 21 Florence Ave, Ōrewa. Entries close on Friday, February 16. The book retails for $49.99 and is available from book stores.
Raspberry lemonade
A non-alcoholic cold drink for a hot day
Serves 4:
8 lemons, juiced
1 cup raspberries, fresh or frozen
⅓ cup maple syrup
1 litre sparkling water
Handful of ice cubes
Fresh mint
Add the lemon juice and raspberries to a bowl. Using a fork, mash the raspberries then transfer them to a jug. Add the maple syrup and sparkling water and mix well. Stir through the ice cubes and garnish with mint. Serve immediately.
Pink Pasta
In Venice we had this great beetroot pasta dish which I thought was such a fun idea. Turns out it only takes about 15 minutes to whip together. I love to top it with feta and pistachios for even more colour!
Serves 2:
180 g pasta of choice, gluten-free optional
1 large beetroot, quartered
¾ cup cashews, or sunflower seeds for nut-free, soaked overnight or for 10 minutes in boiling water
¼ cup plant milk
½ cup vegetable stock
2 cloves garlic
½ tsp salt
1 Tbsp lemon juice
Handful of torn basil
To serve: Plant-based feta, Pistachios, leave out if nut-free, Sprig of basil. Precook your pasta according to packet instructions. Steam the beetroot until tender. Add to a blender along with the cashews, milk, vegetable stock, garlic, salt and lemon juice. Blend until smooth. Pour the beetroot sauce over the pasta, add the torn basil and toss to combine. Top with feta and pistachios. Garnish with a whole sprig of basil.
