Kelsi Boocock is back with her second recipe book, and since publishing her first cookbook, Healthy Kelsi, she has travelled to more than 20 countries and also has completed a diploma in plant-based cuisine at the Le Cordon Bleu in London. She has drawn inspiration from local chefs and street vendors on her travels, and her new book is not just about healthy plant-based food but also about getting out of your comfort zone and trying new dishes you might not have sampled before.
Healthy Kelsi Travel Kitchen is organised into sections of Breakfast, Drinks, Salads and small dishes, Mains, Sweet snacks and treats, and Basics (condiments).
Here is a sample of some of the mouth-watering recipes in the book:
Greek Zucchini Fritters for breakfast – packed with fresh herbs and vegetables.
Tropical Green Whip – inspired by her stay in Bali and full of fruit and greens.
Classic Panzanella – one of her go-to orders when travelling through Italy.
Roast Cauliflower, Chickpea and Tahini Salad – inspired by the amount of Tahini they ate in Egypt.
Moroccan Tagine – you guessed it, inspired by staying in Morocco! This recipe is bursting with flavour.
Tarka Dhal – a classic Indian dish Kelsi has adapted.
Apricot Tahini Bites – inspired by a trip to Turkey.
As well as fabulous food photography, there are photographs of Kelsi and some of the places she travelled to, helping create an adventurous mood for this gorgeous hardback.
Healthy Kelsi Travel Kitchen will appeal to cooks looking for easy, but slightly exotic meals to create in their own homes.
Reviewer: Karen McMillan
Bateman Books