Super smoothies!


Cooked breakfasts are a rarity here at Vastrap, usually saved for Sunday mornings when we have a house full of visitors. On a normal day, we have coffee and a rusk early in the morning before Quentin goes out to do his rounds on the farm. He usually returns home between 9h30 and 10h00 for breakfast and without fail, when I ask what he would like to eat he asks for a smoothie. Not exactly what you’d expect from a farmer! The disappointment on his face when there’s no smoothie is too terrible so I try to be prepared and serve up something fresh and delicious every morning. Of course it’s much easier to do this in summer when there’s an abundance of fruit, but I’ve figured out some tricks to keep our smoothies rolling throughout the year.

Our Vastrap smoothies graduated to super smoothies about a year ago when I started investigating the effects of raw food and various super foods like cacao, Maca and chia seeds on fertility. For a few months I decided to go all out and tried everything and anything until I found something that worked. I subjected Quentin to the terrible bitter taste of Maca and a concoction of weird looking green smoothies. I made almond milk and nut butters and tried to steer clear of dairy for a while. Eventually I realised that this would not be sustainable if I couldn’t find a way for all this stuff to taste good and for us to look forward to eating it every day.

The turning point was replacing our stick blender with a proper high-speed blender. It made a huge difference to the taste and texture of the end product because I was suddenly able to use a much wider variety of frozen fruit, including frozen bananas, which add a beautiful creamy texture and a refreshing chill. Overripe bananas in our fruit bowl are a thing of the past because I simply peel and freeze them – alas, that means no more banana bread! I have a dedicated freezer drawer packed with smoothie ingredients including peeled bananas, peeled and sliced mango, frozen berries and cherries, catawba grapes, nuts and seeds. The contents of the drawer change according to seasons. For example, I bought a box of overripe guavas on the side of the road in September, which I peeled and quartered before popping in the freezer. They were absolutely perfect and added a fabulous depth of flavour to our usual smoothie combination.

2013-11-11_0006There is no perfect smoothie recipe. The beauty is that you can adapt it to your taste and what you have on hand. Our fruit supply in town is quite limited so I buy things when I see them. In addition to the frozen fruit mentioned above I always have a stash of raw almonds, cashew nuts, brazil nuts, mixed seeds, honey, nut butters, rolled oats, cacao nibs and chia seeds. I sometimes use milk as the base, but mostly I use fruit juice and fresh orange juice if I have a bag of oranges. The other day I bought a fresh coconut and used the coconut water as the base, which was delicious! For green smoothies I often just use water as the base. I always add some yoghurt. My favourite is the Organic Vanilla yoghurt from Woolworths, but any plain or flavoured yoghurt will do.

2013-11-11_0007Basic super smoothie for two: 

2 x frozen peeled bananas

3 oranges juiced (or equivalent milk, fruit juice, almond milk or coconut water)

Hand full of strawberries or frozen berries (frozen grapes work well too and the seeds are full of antioxidants)

A few pieces of fresh and/or frozen fruit (guava, mango, pineapple, papaya, sweet melon)

Hand full of raw almonds, other nuts or equivalent home made nut butter

Half a hand full of seed mix or chia seeds

1/2-1 cup of Organic vanilla yogurt

Optional: honey, rolled oats, cacao nibs, goji berries, Maca powder

Whizz together for at least 35 seconds in a high-speed blender until smooth and creamy. The smoothie will still have some bite if you’ve used things like seeds and seeded grapes or guavas, but this is good because it makes the drink feel more substantial as a breakfast if you need to chew on it a bit.


Lately I’ve been using frozen pitted cherries that I saved after last year’s Ficksburg Cherry Festival. I’ve been very precious about these cherries, but am happy to use them liberally now because cherries are in season again. Frozen cherries are deliciously decadent paired with cacao nibs in the smoothie!


Green smoothies are a slightly different proposition that I’m less comfortable with. I’ve had some big hits, but also some disasters. I tend to stick with a similar base of frozen banana, yoghurt, water, nuts and seeds and then add some green leaves, sprouts, cucumber and other fresh ingredients like sweet melon. Cold sweet melon adds an amazing fresh taste to any smoothie as long as it really is a sweet one! To add some real zing you can also add a whole lemon, skin and all. It’s incredibly refreshing on a hot summer morning and super healthy to boot!

Nesting Time


With only six weeks to go until we welcome our precious baby girl into this world, there are unmistakable signs of nesting at Vastrap. Furniture is being moved, cupboards unpacked and repacked and the baby’s room repainted. Living far away from the city one has to be organised so I tick things off my list every chance I get. I’ve been massively spoiled by friends and family in Joburg and Ladybrand with two beautiful baby showers. In their own ways they were both very special with the most spectacular and creative decor and food. I was so incredibly touched by the effort made and the thoughtfulness of the gifts we received.

The first celebration was at my mom’s house in Joburg organised by my very dear friend Julia and my sister Hannia. There were armloads of beautiful flowers, truckloads of pink, blue and green helium balloons and a heavily laden table of home made cakes, including the most gorgeous glittering pink macaroons made by my cousin’s Parisian fiancé Alix. My nieces and nephews crowded round to help me unwrap presents while my friends Briggie and Fiona’s babies were passed around from lap to lap. The celebration would not have been complete without oupa Koos and ouma Hannatjie who have never looked better at age 89. Everyone was asked to include a photo of themselves as a baby and a personalised wish book from Macaroon was passed around for people to write messages for baby de Bruyn. After that weekend Quentin and I returned to Vastrap with a cattle trailer full of furniture for the baby room and a boot full of the most gorgeous pink (and leopard) goodies!

2013-11-19_00092013-11-19_00082013-11-19_00102013-11-19_00112013-11-19_0012The second celebration was held at Living Life Station Café in Ladybrand, my favourite local foodie destination. My friends Heidi and Jenny hung white lanterns and washing lines full of baby clothes on the outside veranda and the tables had vases full of antique roses from my farming neighbour Vicky’s garden. As usual, the food was scrumptious and plentiful and my mother-in-law, Karine bought champagne and orange juice to kickstart the morning. Everyone was asked to bring something with a handmade touch and once again I was blown away by the effort and thoughtfulness that went into the gifts. Muslin clothes with crochet edging, knitted jerseys and hats, a play mat and cushion, a personalised shopper for the “Princess of Vastrap”, an olive tree to plant in her honour, and the prettiest “nappy cake” I have ever seen made by my talented friend Ziona who also knows a thing or two about real baking!

2013-11-19_00012013-11-19_00022013-11-19_00032013-11-19_00042013-11-19_00052013-11-19_00062013-11-19_0013With so much love already being shown for this little baby I simply can’t wait to meet her in the flesh. It’s almost time to pack my hospital bag, put my feet up and start the countdown to 2 January 2014! Hoping with all my heart that everything goes smoothly until then.

What a difference some rain makes!


The past few weeks have been unbearably hot, windy and dry on the farm. The little bit of rain we had at the end of October quickly dried up and things started to look pretty desperate again. The sky all around us was thick with dust churned up by the wind and tractors hard at work preparing fields for the summer planting season. My heart really went out to all the tractor drivers sitting on open vehicles covered in clouds of dust. Being a tractor driver holds a certain amount of status and prestige amongst farm workers, but at times like this it really cannot be a nice job!

2013-11-17_0001The rain finally came on Friday and carried on all through Saturday. Soft, beautiful, drenching rain! Many other parts of the country experienced heavy flooding, but we had just enough to be satisfied. As luck would have it, we had important work to do on Friday with the start of our first IVF programme for our Boran cattle. Fortunately our new cattle facilities provided enough shelter for the vets to carry on with their work and everything went off smoothly. Many cattle breeders rely on embryo technology to reproduce top quality cows at a faster rate than would normally be possible using donor cows and surrogates. One way to produce and retrieve embryos is to stimulate the donor cow to produce more than one egg and then to artificially inseminate her so that the eggs are fertilised internally before being “flushed” out. Another way is to extract the unfertilised eggs or oocytes directly from the cow’s ovaries and to fertilise them externally in a semen culture. The resulting embryos are left to incubate for seven days before being implanted back into the receiver cows. This latter method is a new development in cattle reproductive technology and we are very excited to see the results. It should be less invasive to the cows since they don’t have to receive extensive hormone stimulation and it’s easier to synchronise the programme with our normal breeding season so that calves aren’t born at odd times throughout the year.


2013-11-17_0004After two days of gorgeous rain, the sky was crisp and clear today and everything looked brighter and fresher. We took the dogs for a long run this afternoon and along the way checked some of the newly planted maize fields to see whether the seeds have germinated. Some of the fields look very patchy in places, but hopefully this rain will help to get things going nicely. Once the lands have dried up a bit the planting season will begin in earnest. In our area, we can only really plant maize until the first week of December so there is still much work to do! Fortunately the cattle won’t be as labour intensive now that there’s some water in the dams and newly growing grass. How quickly the mood can change after a beautiful gift of rain!


Marinated Artichokes


I absolutely love marinated artichokes. Not the sloppy bland kind that come in a tin, but proper Italian ones marinated in olive oil, which invariably cost an arm and a leg. I don’t often buy them, but sometimes I indulge in a special treat and serve them up with a platter of antipasto or in a salad. I have a distinct memory from my childhood of a long afternoon in the kitchen with my mother making our own marinated artichokes. It must have been the end of season because she had bought a whole box of small ones for a steal and I helped her go through the laborious process of peeling the hard outer leaves off each one to reveal the sweat and tender heart. I will never forget the pleasure of dipping into our jar of homemade deliciousness and the disappointment when they were finished!


Needless to say, one of the first things I did in the Vastrap veggie garden was to plant globe artichokes. I bought three established plants and started a few from seed. Having heard that they take quite a long time to produce anything, I didn’t expect much. We harvested a few last year, but only enough to eat there and then. This year it’s a completely different story! I have about seven plants and all of them are producing, including the ones I grew from seed last year. In a quick round of the garden last night I picked about eight beautiful artichokes, which was far too much for the two of us to eat so there was nothing to do but marinade them. It’s the first time I’ve done this since that day in the kitchen with my mom, but it’s really not rocket science. The recipe can easily be tweaked to suit individual taste. Unfortunately the preparation is a bit time consuming, but it’s definitely worth the effort and can be done in stages if you don’t have enough time all at once.


6-8 globe artichokes

3-4 lemons

3-4 cloves of garlic

Dried chilli flakes

Dried origanum and thyme

Salt & pepper

Good quality extra virgin olive oil (about 500ml)


Wash the artichokes thoroughly to remove any bugs that have settled between the leaves (save the ladybugs if you can!) Cut each artichoke in half from top to bottom. I like to keep the stems quite long. Scoop out the hairy choke with a spoon or pairing knife. Squeeze some lemon juice over each one to prevent the flesh going brown. Place in a pot and cover with salted water. Boil for about 20-30 minutes depending on the size of the hearts. Check the centre of the heart to see if a knife goes through easily – there should still be some resistance, but it must be cooked through.

2013-11-11_0001Once cooked drain off the water in a colander. I like to chargrill them a bit on a griddle pan, but it’s not strictly necessary. You can do this while they are still hot or even the next day when you have more time. Place each artichoke heart-side down on a hot grill pan until there are some nice brown stripes. At this point  you can set some of the artichokes aside to eat in the traditional way with olive oil, butter or mayonnaise. Otherwise start with the next process of removing all the hard outer leaves and cutting off the prickly tops. Some people do this before the artichoke is cooked, but I think that’s too difficult. My knives are not nearly sharp enough!


You should be left with a pot full of artichoke hearts and the tender inner leaves. Add the garlic, chilli flakes, herbs, salt and pepper and olive oil. Bring to the boil for 5-10 minutes to allow the flavours to infuse. Add the juice of one lemon. Place the artichoke hearts in a glass bottle or container and cover with the oil, herb and lemon juice mixture. Store in the fridge and top up with new ones as you go along.