Jeffery Boadi: Cook, Influencer and Author

When former semi-professional footballer Jeffrey Boadi adopted a plant-based diet in 2017, little did he know that it would send him down a cookery rabbit hole that would forever change his life. Sharing his journey to a growing audience online, Jeffrey has become a passionate plant-based advocate and recently featured on Jamie Oliver’s One Pound Wonders & Money Saving Meals. We caught up with him to discuss his first book Plant Fuel, a restaurant dream and all that is plant-based.

Where did your passion to cook come from?

The big moment was when I shifted to a plant-based diet back in 2017. That was when the passion was ignited to push my boundaries and explore cookery. I like to train and keep myself fit so before 2017, I was on your typical gym bunny diet – chicken and broccoli, sweet potato etc. I was eating solely for function as opposed to flavour.

Describe your cooking style

My cooking style is very simple and accessible but I focus on two things. Flavour and function. First things first, it has to taste terrific. There is nothing better than the ‘that recipe was delicious’ comment on Instagram. That’s a primary goal of mine. From a function standpoint, I want people to understand what nutritional benefits they’re getting from the dish. It could be a protein rich bowl, loaded with fibre, a rainbow of colours, maybe some fermented foods for gut health. Nourishment and enjoyment in equal measure.

If you’re 100% plant-based, is it even more important that you have some cookery skill?

It’s a lifestyle that does require you to know your way around the kitchen. You need to know where you’re getting your nutrients and protein from. Quinoa, beans, pulses, nuts and seeds – I really didn’t eat many of them previously so I had to learn how to utilise and cook with them. The aim was to create recipes that were nutritious, provided
energy and tasted terrific.

Tell us about Plant Fuel

I’m so proud of the book. It’s filled with delicious plant-based, high-protein, high-fibre recipes that are not only nutritious but genuinely satisfying. The dishes have an emphasis on whole foods and everyday accessibility. I’ve really enjoyed the process of putting the book together and I’m passionate about inspiring others to discover the benefits of plant-based cookery.

What is your favourite dish to eat?

I love to eat a big power bowl loaded with different components. I may have some spicy tempeh, roasted sweet potato, kimchi, avocado and some seasonal greens. Then
I will bring it all together with a zingy
dressing – I’m loving lime and harissa dressings at the moment.