Banana, Blueberry, Almond & Oat Smoothie 

Banana, Blueberry, Almond & Oat Smoothie 

Photography by Darren Bester

I’m a lazy fruit eater … if its too messy, I wont eat it unless its over the kitchen sink.  If it requires peeling, I’ll think twice before taking on that challenge.  I don’t like the way apple skin feels in my mouth, I can’t even think about the furry skin on a peach without getting goosebumps and I mean the wrong kind of goosebumps.   So the idea of a smoothie, where I can get my required fruit intake in one quick shake, appeals to me.  This smoothie literally takes less than 5 minutes to make and that includes washing the blender.  Its perfect to pour into your take away cup of choice & enjoy on route to the gym or save it for your 11am snack at the office.  Its so healthy, that I even share it with my 14 month old son, Hudson.   

Yield: 500mls 


1 banana 

3 handfuls fresh blueberries 

4 heaped tablespoons of fat free greek yoghurt 

handful of raw almonds

1/2 cup raw oats 

generous drizzle of honey 

1/2 cup crushed ice or regular ice-blocks 


Blend all the ingredients until smooth & enjoy ! 

Cooks Note: You could use frozen fruit if you don’t have fresh fruit readily available.  If you have an abundance of bananas and blueberries, why not freeze them so they don’t over ripen before required.  The frozen fruit will also help keep your smoothie cold.  You could substitute peanut butter for the almonds.  

Washing up tip – fill blender half way with water after use and blend on high for a few seconds, discard the water and you’ll see how much cleaner the beaker is.  Wash as normal. 


New Baby Potato Salad with Mustard Dressing

New Baby Potato Salad with Mustard Dressing

Photography by Darren Bester

Yield: 10, as a side dish 


x2 700g Bags of Baby Potatoes, boiled, skinned & cut into quarters 

10 – 12 Quail Eggs, hard boiled & seasoned with salt and pepper

Caper Berries, some chopped up and some retaining original appearance  

Red Onions, finely Chopped 

2 Handfuls Chopped Chives

2 tbsp Dijon Wholegrain Mustard 

2 tbsp Dijon Traditional Mustard

2 tbsp Honey 

90ml Lemon Juice 

250ml Olive Oil 

Salt & Black Pepper 

Micro Herbs for Garnishing 


In a measuring jug whisk the mustards, honey, lemon juice, olive oil, salt & pepper until well combined and adjust seasoning to taste.  Place the potato quarters, red onions, chives and capers in a large bowl and pour over the dressing, retaining a little for later.  Stir well to combine, taste and season with salt & pepper.  Carefully spoon the salad onto your serving platter.  Arrange the quail eggs on the salad and lightly drizzle with the remaining dressing.  Sprinkle over a few micro herbs for garnish & serve.

Cooks Notes: This salad is lovely served warm or chilled 

Martha Who Potato Salad 6