Sweetcorn, Nectarine, and Turmeric Oats Smoothie

How about a bit of bright yellow to lighten up your day!  This smoothie is definitely a bit different to my usual (you know…the green ones, I so love).  I am so used to concocting green smoothies but really wanted the challenge of this one.  It started off with me having some extra cooked corn, and then wanting other yellow fruits or vegetables but not banana…but seriously if you are into banana, banana would be great to add.  Anyway, cut a long story short, there was not a pineapple in sight at the grocery store, so I opted for some yellow fleshed nectarines and from there this nutritious, fibre packed smoothie was born.  It actually is quite versatile and has a few options which are really nice.  We had it one morning with plain lactose free yoghurt, topped it with almonds and a little maple syrup (honey would have been nice as well).  It immediately became a stunning breakfast smoothie.  Also, just to have it plain was equally as tasty.  The hubby added a dash of maple syrup, so that too, was an option … I guess with a bit of creativity, this smoothie has endless possibilities. 🙂

Sweetcorn, Nectarine and Turmeric Oats Smoothie

Total time:  10 minutes

Makes 2 cups


1 cup cooked or raw sweetcorn

5 – 6 Tablespoons of cold water

1/2 teaspoon turmeric

1/4 cup of oats (I used Gluten-Free Oats)

1 cup of yellow fleshed nectarines


Place all the above ingredients into a blender and blend to the consistency you want.

Once done, either have plain or

Option 1 :  Top with a little honey or maple syrup

Option 2 :  Top with plain yoghurt and nuts

Option 3 :  Add both option 1 and 2


Enjoy 🙂

Chocolate Squares


I decided on baking a batch of Chocolate Squares today.  I felt like baking something which my brother and I used to thoroughly enjoy as kids, after all, it is his birthday today, so Happy Birthday Robin 🙂 . You are the best brother ever !!! (My brother lives in Connecticut with his beautiful family and they are so far away from me 😦 .  Living in different countries is not fun.)

These Chocolate Squares have been playing on my mind for quite some time. They take me back to my childhood days and memories of my mom baking them for us when my brother and I were still small. This recipe had been given to my mom by our friend and neighbour.  My mom had hand written it, in a little book, and it is this very recipe which I baked for my girls when they were small.  It has been years since I have made them for my family, and not only that, it has been years since I have baked anything remotely like this…(really bad !)

This recipe is not quite like the standard ‘crunchie’ recipe where you use syrup and butter melted to bind the ingredients. There is no syrup in this recipe, and it still binds and holds together when packed tightly, just with the butter.

Once the Chocolate Squares are done and come out of the oven, its important to do the chocolate icing there and then, and then sprinkle with coconut or any other sprinkles you prefer.  Avoid waiting for the Chocolate Squares to get too cold before putting the icing on.  Also, wait for the Chocolate Squares to cool completely before cutting them into squares. (that’s the hard part) These Chocolate Squares are slightly softer than the standard ‘crunchie’ and trust me, they are very very more(ish)….(probably not a good idea for me to have them in the house…)

These Chocolate Squares will last a few days in a sealed container, if they last that long. (FYI…mine are being devoured, as we speak 🙂 )


Chocolate Squares

Preparation time: 15 minutes

Cooking time:  25 minutes

Total time: 40 minutes

Makes approximately   24  Chocolate Squares


1 cup butter

3 cups uncooked oats

1 1/2 cups  fine grade desiccated coconut

1 cup white loosely packed sugar

1 1/2 cups chocolate wheat free Pronutro *

2 tablespoons cocoa

1 teaspoon baking powder

For the Icing:

2 1/2 cups icing sugar

3 tablespoons cocoa

5-6 tablespoons of boiling water

dash of lemon juice

(some coconut or sprinkles for decoration)


Pre-heat oven to 160 degrees C (Fan oven)

Grease a large baking tray approximately 35 cm x 24 cm/9.5  x 13.5 inches  in size

In a medium sized bowl combine the oats, coconut, sugar, pronutro, cocoa and the baking powder.

Melt the butter, and then stir the melted butter into the dry ingredients.

Stir well to combine, using a wooden spoon.

Then tip mixture into a greased baking tray. *

Press down firmly.  This must be done very firmly, as this will help bind all the ingredients together .

Bake for 25 minutes.

Take out of oven, and with a piece of wax paper covering the chocolate squares, press down again to ensure good binding.  (I used a rolling pin for this, to really press down securely)

If not quite golden brown, return to the oven for an extra 5 minutes.

Once golden brown, remove from the oven.

Prepare for the icing by placing the icing sugar and cocoa together in a bowl.

Add the boiling water and mix thoroughly with either a wooden spoon or metal tablespoon. (The icing should not be watery, but more of a thicker consistency)

Place icing on the cooked mixture and smooth out with the back end of the spoon till it reaches and covers the entire tray.

Decorate with coconut or sprinkles of your choice.

Allow to cool before cutting into squares.

Enjoy 🙂

*  Pronutro is a healthy nutritious breakfast cereal.  It is very common to buy in South Africa.  I believe it is available on some online stores and in South African shops in and around the States.





(with regards to the Pronutro there are several flavours available.  For this recipe I used chocolate, but the original is equally as nice)

*  I use ‘Spray n’ Cook’ to grease for baking or cooking.  I have found that most butters at times can stick.