Body & Soul Home Cooking Recipes

A Jonesey version of the classic holiday snack! Get the kids involved in making this festive treat, this recipe is divided into three sections: making the cookie, preparing the icing and fondant, and finally decorating the gingerbread cookie. Prep time: 20 minsMakes 20 cookies Cooking time: 20 mins Making the Biscuit INGREDIENTS 400g butter 5g salt 170g icing sugar 30ml egg white 10g vanilla essence 500g flour 5g baking powder METHOD Combine all dry ingredients in a mixer and mix on medium speed, until mixture resembles breadcrumbs. Add egg whites.... Read More

A Plant-based dessert Servings – 12 Prep Time – 5 minutes Cook Time – 25 minutes Want to make the most delicious organic gooey brownies, 100% plant-based and free from anything artificial, every single time? Look no further, we’ve got you covered! Ingredients Just Wholefoods Organic Brownie Mix 200ml Oat Milk 2 Tablespoons of Syrup 50ml Sunflower Oil Directions Empty the sachet into a mixing bowl and stir in the oat milk, syrup and oil Pour the mixture into a lined brownie tin before baking in a preheated oven (180°C/160°C... Read More

Ingredients Makes 1 large/2 small salads Ingredients 1 box of Just Wholefoods Organic Falafel Mix 1 bag of mixed leaves 2 handfuls of cherry tomatoes 1/4 of an average sized cucumber 50g cashew nuts 1 avocado A plant-based dressing of your choice Method  Empty falafel sachet into measuring jug Add 125ml of boiling water, 1tbsp sunflower oil & a squeeze of lemon juice Stir well & leave to set for 10 minutes Shape into balls and fry until golden brown Place leaves into serving bowls Slice the tomatoes and cucumber... Read More

Serves 2 – VEGAN – Cooking time 25 minutes Ingredients1 packet organic falafel mix sunflower oil 4 small tortilla wraps 2 tbsp tahini juice of 1 lemon For the filling:1 packet organic falafel mix, prepared as per instructions1 tomato (chopped into cubes)small handful of torn peppermint and coriander leavesA handful of salad leaves¼ red onion, cut into thin slicesred cabbage pickle Method: Empty the falafel sachet into a bowl and add 125ml of boiling water, 1 tbsp sunflower oil and a squeeze of lemon juice. Stir well and leave to... Read More

A good risotto is rich and creamy. It is Italian comfort food at its very finest. That’s why a truffle and mushroom risotto has been on our café menu forever. Making good risotto is about coaxing the rice to release its starch which binds the dish together in a lush sauce. The ingredients in the pan must keep moving while keeping just the right amount of liquid, so its not dry nor mushy. Short-grain, starchy and robust rice, such as Arborio and Carnaroli, from Northern Italy are ideal to make... Read More

MIND BLOWING ROASTED CAULIFLOWER STEAKS WITH NOJO SERVES 2 – TIME TO MAKE 25 mins Ingredients: Nojo tahini dressingCauliflower1/8 of a small red pepper, finely diced1 tsp of capers1 tsp of caper juicea few chives, finely diced Method: Cut and prepare the cauliflower into two steaks Lightly oil and grill the cauliflower steaks till toasty Mix the capers, it’s juice, the red pepper and chives to make a garnish Pour some Nojo tahini dressing on a dish Plate the cauliflower steaks onto the tahini dressing Evenly distribute the garnish on... Read More

JUST WHOLE FOODS organic and plant based mixes are now available exclusively at Jones the Grocer. ORGANIC PANCAKES MAKES 8 – COOKING TIME 15 mins -VEGAN Ingredients: JUST WHOLE FOODS pancake mix350ml MILKLAB oat milk Method: Add 350ml MILKLAB oat milk to the pancake mix and whisk until smooth Leave to stand for 5 minutes Grease a frying pan with vegetable oil and set to a high heat Once hot, reduce heat slightly and add a tablespoon of mix When bubbles appear on the surface, flip the pancake over and... Read More

A classic spring stable that the kids and grown ups (sshhh…) will love. These are a healthier substitute to the shop bought versions and can be whipped up in minutes. They’re great for after school snack breaks and a tropical surprise for a spring garden party. MAKES 8-10 POPSICLES – PREP TIME 10 mins and 4 hours to freeze Equipment needed: Ice lolly molds and sticks Ingredients: 200ml Jones just mango cordial 1 fresh mango chopped into chunks 100ml water 50g Grecious wildflower honey 700g Greek yoghurt or any yoghurt... Read More

These vegan friendly burgers are packed with healthy pulses and are an excellent substitute for the real thing whilst still remaining juicy, satisfying, and full of flavour. The mix can be made up to 48 hours before and can also be frozen. SERVES 4 – COOKING TIME 35 mins – VEGAN Ingredients: 185g cooked Sabarot red quinoa 300g cooked Sabarot green lentils For the flax mix: 1 tbsp flax seeds mixed with 3 tbsp water half a diced onion 2 minced garlic cloves 1 tbsp cumin powder 1 tbsp smoked... Read More