Fermenting mustard enhances its flavour complexity, improves digestibility, and adds natural probiotics that support gut health and immunity. This mustard is super easy to make and has a depth of flavour you won’t find in store-bought varieties!
Takes 6 daysdays20 minutesminutes
Serves 20
Ingredients
200gyellow mustard seeds
50gbrown mustard seeds
1fresh red chilior ½ tsp dried chili flakes, adjust to taste (approx. 15-20g)
¼garlic bulbapprox. 15g
½small limeapprox. 25g
500mlfiltered waterfor the brine
2tsp10g sea salt (non-iodized)
1tbspmaple syrup or honeyoptional, for balance
50mlreserved fermented brinefor adjusting consistency after blending
4tbspapple cider vinegaroptional, for extra tang after fermentation
Instructions
Prepare the Brine & Ferment the Mustard Seeds
Dissolve 10g sea salt into 500ml filtered water to create a 2% brine solution.
Place the yellow and brown mustard seeds in a sterilized jar.
Add the chopped chili, ½ lime and minced garlic (if using) on top of the mustard seeds.
Pour the brine over the mustard seeds, chillies, lime and garlic, ensuring they are all fully submerged.
Weigh the seeds down with a clean glass to keep them submerged.
Cover loosely with a lid or cloth and let it ferment at room temperature (18-22°C) for 5-7 days.
Check daily for bubbles and a tangy aroma.
Blend & Adjust
Drain the fermented mustard seeds, reserving the brine.
Blend the seeds with 2 tbsp of reserved brine and add more until you reach your desired texture. Blend for longer if you want a smooth homogenous mustard or for less time if you want a chunky wholegrain mustard.
Stir in maple syrup and apple cider vinegar for balance and ensure to season to taste adding more salt or vinegar till you reach your desired taste.
Store & Age for Flavor Development
Transfer the mustard to a clean, sterilized jar.
Store in the fridge, where it will continue to develop flavor over time.
For best taste, let it mature for 1-2 weeks before using.
Notes
Why Ferment Mustard?
✅ Enhanced Flavor Complexity
Fermentation mellows bitterness and creates a deeper, umami-rich mustard with tangy, slightly funky notes.
Natural lactic acid bacteria (LAB) create a subtle sourness that complements the mustard’s heat.
✅ Improved Digestibility
Soaking and fermenting mustard seeds can reduce antinutrients, making the nutrients more bioavailable.
It can also reduce mustard’s naturally strong heat, making it smoother.
✅ Probiotic Benefits
If fermented with lactic acid bacteria (like those from sauerkraut or whey), it can contain gut-friendly probiotics.
✅ Natural Preservation
Fermentation naturally acidifies the mustard, helping it last longer without relying solely on vinegar.
This One-Tray Caramelised Veg Pasta Bake is the ultimate fuss-free, flavour-packed dinner that’s perfect for busy weeknights. With just 10 minutes of prep, everything comes together in a single tray—meaning minimal washing up and maximum taste. Roasting the vegetables first brings out their natural sweetness, adding deep, rich flavours to the sauce, while the pasta soaks up all the delicious juices as it bakes.
Takes 50 minutesminutes
Serves 4
Ingredients
For the Roasted Vegetables:
2red onionspeeled and sliced
1head of garlicwhole
1red peppersliced
100gcherry tomatoes½ cup
2tablespoonsolive oil30ml / ⅛ cup
1tablespoonbalsamic vinegar15ml / 1 tbsp
2tablespoonsmaple syrup30ml / ⅛ cup
1large pinch salt
For the Pasta Bake:
2tablespoonsThe Happy Pear sundried tomato pesto30g / ⅛ cup
300gdried pasta of choiceabout 3 cups
500mlvegetable stock2 cups
300mlplant milkwe used oat milk (1¼ cups)
400gtin chopped tomatoesabout 1¾ cups
20gfresh parsleychopped (¼ cup)
A pinch of chilli flakesoptional
Instructions
Prepare the veg: Peel and finely slice the red onions into thin slices. Cut the top off the garlic head so that its insides are exposed, and slice the pepper into long thin strips. Finely dice the fresh parsley.
Preheat the oven: Set the oven to 200°C (392°F).
Roast the vegetables: On a large baking tray, add the sliced red onions, whole head of garlic, sliced red pepper, and cherry tomatoes. Drizzle over the olive oil, balsamic vinegar, and maple syrup. Sprinkle with a large pinch of salt and toss to coat. Roast in the oven for 20–25 minutes until the vegetables are caramelised and tender.
Prepare the garlic: Remove the baking tray from the oven. Carefully squeeze the roasted garlic cloves out of their skins and discard the husk. Mash the softened garlic with a fork and stir it into the roasted vegetables.
Add the pasta and liquids: To the same tray, add the dried pasta, vegetable stock, plant milk, chopped tomatoes, and sundried tomato pesto. Stir everything together well to ensure the pasta is evenly coated in the liquid. Cover with tin foil or aluminium foil.
Bake the pasta: Return the tray to the oven and bake for a further 25 minutes, stirring once halfway through. Bake until the pasta is soft and tender, and the sauce has thickened.
Final touches: Remove from the oven and stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Sprinkle with a pinch of chilli flakes if desired.
Serve: Spoon onto plates and enjoy warm, optionally with crusty bread to soak up the delicious sauce.
These high-protein tofu noodles are made by slicing tofu sheets (yuba or bean curd sheets) into thin noodle-like strips. With twice the protein content of regular noodles, they create a delicious, satisfying dish. This recipe combines them with a flavourful sauce and stir-fried vegetables for a quick, tasty, and nutrient-packed meal.
Takes 10 minutesminutes
Serves 2
Ingredients
For the Sauce:
2tbsptamari or soy sauce
1tbspchilli paste or Korean gochujang
1tbspsesame oil
2clovesgarlicfinely grated
1tbspgrated ginger
1tbspmaple syrup or liquid sweetener of choice
1tbsprice vinegar or vinegar of choice
2tbspsesame seeds
2tbspwater
For the Vegetables:
4scallionsgreen onions, sliced at an angle
1courgettezucchini, julienned
1carrotjulienned
50ggreense.g., baby kale, spinach, or bok choy
For the Noodles:
200gtofu sheetsyuba/bean curd sheets
Instructions
Slice the tofu sheets into noodles: Roll the 200g tofu sheets into a cylinder and slice into thin strips, approximately 2cm (0.8 inch) wide, to resemble noodles.
Prepare the sauce: Peel and finely grate 2 cloves garlic and 1 tbsp ginger. In a bowl or measuring jug, whisk together 3 tbsp tamari , 2 tbsp chilli paste, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 tbsp rice vinegar, 2 tbsp toasted sesame seeds, and 2 tbsp water until fully combined.
Prepare the vegetables: Thinly slice 4 scallions at an angle. Julienne 1 courgette (zucchini), 1 carrot, and 1 red pepper into thin matchsticks. Set aside the 100g greens for later.
Stir-fry the veg: Heat a large non-stick frying pan over high heat. Once hot, add ½ tbsp oil and add the sliced scallions, julienned courgette, carrot, and red pepper to the pan, along with a pinch of salt. Stir-fry for 1-2 minutes until slightly softened.
Cook the remaining vegetables: Add the julienned courgette, carrot, and red pepper to the pan, along with a pinch of salt. Stir-fry for 1-2 minutes until slightly softened.
Combine the noodles and sauce: Add the sliced tofu noodles to the pan, followed by the prepared sauce. Toss everything together until evenly coated and heated through.
Taste and adjust: Check the seasoning, adjusting if necessary. Garnish with the 100g greens and extra toasted sesame seeds, if desired.
Serve and enjoy: Dish up the noodles immediately and enjoy a flavourful, protein-packed meal!
This Pistachio Date Bark is a simple yet indulgent treat made with wholesome ingredients. A chewy date layer is topped with creamy homemade pistachio butter, rich dark chocolate, and crunchy pistachios, finished with vibrant goji berries for extra flavour and nutrition. Perfect as a healthier snack or dessert, it’s easily customisable with different toppings!
Takes 1 hourhour15 minutesminutes
Serves 12
Ingredients
300gpitted datesapprox. 2 cups, packed
200gshelled pistachiosapprox. 1½ cups, plus extra for topping
1tbspcoconut oil
250gdark chocolateapprox. 1½ cups, chopped
2tbspgoji berriesfor decoration
Instructions
Make the Pistachio Butter
Blend 200g pistachios with 1 tbsp coconut oil in a food processor until smooth and creamy. Set aside.
Prepare the Date Layer
Line a baking tray with parchment paper.
Blend the pitted dates in a food processor until they form a sticky paste. (If needed, add 1 tbsp warm water to help blend.)
Press the date paste evenly onto the lined tray, creating a thin, even layer.
Spread the Pistachio Butter
Evenly spread the homemade pistachio butter over the date layer.
Melt the Chocolate
Break the dark chocolate into small pieces and melt using:
A double boiler (bain-marie)
Or in the microwave, stirring every 20 seconds to prevent burning.
Once melted, pour over the pistachio butter layer and spread evenly with a spatula.
Decorate & Set
Sprinkle extra chopped pistachios and goji berries over the melted chocolate.
Place the tray in the fridge for at least 1 hour, or until the chocolate is fully set.
Serve & Enjoy
Once set, break or cut into pieces. Enjoy as a nutritious snack or dessert!
This is a super refreshing and soothing juice that can help to support digestion and nourish your gut. This blend combines celery and fennel which can help to support healthy digestion and a touch of apple and lemon for natural sweetness and alkalizing benefits. It’s the perfect way to give your gut some love! We used our Namawell J2 juicer for this recipe – it’s the best juicer we’ve used and we absolutely love it! Use code HAPPYPEAR10 for 10% off!
Takes 10 minutesminutes
Serves 4
Ingredients
1head of celery
3apples
2lemonspeeled
1small fennel bulb
1handful mint leaves
Instructions
Prepare your ingredients – Wash the celery, apples, fennel and mint (if using) well. Peel the lemons to avoid bitterness.
Juice the ingredients – Feed the celery, apples, fennel, mint and lemons through your juicer.
Mix & taste – Stir the juice well to blend the flavors. Adjust sweetness by adding an extra apple if needed.
Serve & enjoy – Drink fresh or store in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.
This is a vibrant, immune-boosting juice packed with anti-inflammatory benefits. It’s a powerhouse for skin health and overall vitality. Enjoy it as a refreshing drink or get creative—turn it into daily immunity shots, ice cubes for teas, or a zingy morning boost! We used our Namawell J2 juicer for this recipe – it’s the best juicer we’ve used and we absolutely love it! Use code HAPPYPEAR10 for 10% off!
Takes 8 minutesminutes
Serves 6
Ingredients
6large carrots
4orangespeeled
2-inchpiece fresh turmeric
2-inchpiece fresh ginger
2lemonspeeled
Instructions
Prepare your ingredients – Wash the carrots well (no need to peel if organic). Peel the oranges and lemons to remove the bitter outer skin. No need to peel the turmeric and ginger if using a slow juicer.
Juice the ingredients – Feed the carrots, oranges, turmeric, ginger, and lemons through your juicer one at a time, alternating between softer and harder ingredients to keep the juicer running smoothly.
Mix & taste – Stir the juice well to blend the flavors. If you’d like a stronger kick, add a little more ginger.
Serve & enjoy – Drink fresh over ice or store in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.
Get creative!
Daily Immunity Shots: Pour into small bottles or shot glasses and take 1-2 shots per day for an immune boost.
Tea Ice Cubes: Freeze the juice in ice cube trays and add to herbal teas for an extra punch of flavor and nutrients.
Golden Elixir: Mix with warm water and a pinch of black pepper (to enhance turmeric absorption) for a soothing anti-inflammatory drink.
Why ferment salsa? Fermentation enhances flavour, complexity, and acidity—just like in traditional hot sauces. This method naturally preserves the salsa while developing deep, tangy, and slightly spicy notes, along with gut-friendly probiotics.
Takes 6 daysdays15 minutesminutes
Serves 8
Ingredients
5medium ripe tomatoesdiced
1small red onionfinely chopped
3garlic clovesminced
1small red chillior more to taste, finely chopped
50gfresh corianderchopped
1ripe mangodiced (optional, for a sweet twist)
1tspground cuminoptional, for depth of flavour
1tbspsea saltnon-iodised, such as Himalayan or kosher salt
100mlwaterif needed
1tbspcumin seeds
Juice of ½ lemon or 1 limeoptional, for added brightness
Instructions
Prepare the Ingredients
Dice the tomatoes and mango into small chunks.
Peel and finely chop the red onion.
Finely dice the chilli and chop the coriander.
Mince the garlic, then combine all ingredients in a large bowl.
Salt & Pack the Jar
Weigh the total amount of ingredients and calculate 2% of their weight in salt. (For example, if the ingredients weigh 1kg, use 20g of salt.)
Mix well and let sit for 10 minutes to release natural juices.
Pack the salsa tightly into a clean 1-litre jar, pressing down with a spoon to remove air pockets.
If the mixture isn’t fully submerged in liquid, add a small amount of water.
Fermentation
Place a small weight (such as a lemon, clean stone, fermentation weight, or small jar) inside the jar to keep the salsa submerged.
Cover loosely with a fermentation lid or a cloth secured with a rubber band to allow gases to escape.
Leave at room temperature (18–22°C) for 5–7 days, tasting daily until the desired tanginess develops.
Storage & Serving
Once fermented to your liking, taste and adjust the seasoning if needed.
Blend for a smooth texture or leave chunky.
Seal the jar with a proper lid and store in the fridge, where it will continue developing flavour and last for several months.
Serve with tacos, burritos, grilled vegetables, nachos, or as a probiotic-rich dip!
This is a deep, earthy, and slightly sweet juice and is a powerhouse for stamina and performance. Beets are famous for their ability to boost circulation and oxygen delivery, making this the perfect pre-workout drink or daily energy boost. We used our Namawell J2 juicer for this recipe – it’s the best juicer we’ve used and we absolutely love it! Use code HAPPYPEAR10 for 10% off!
Takes 10 minutesminutes
Serves 6
Ingredients
3medium beets
4large carrots
3apples
2lemonspeeled
A handful of fresh mint
Instructions
Prepare your ingredients – Wash the beets, carrots, and apples thoroughly. Peel the lemons to remove any bitterness. No need to peel the beets and carrots if using a slow juicer.
Juice the ingredients – Feed the beets, carrots, apples, and lemons through the juicer, alternating between soft and hard ingredients for smooth extraction. Add the mint leaves last for a refreshing twist.
Mix & taste – Stir the juice well to blend the flavors. If you’d like a slightly sweeter juice, add an extra apple.
Serve & enjoy – Drink fresh over ice or store in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.
These three refreshing, hydrating juices are packed with natural electrolytes, essential minerals, and vibrant flavours to keep you feeling energized. Using real fruits, vegetables, and coconut water, they offer a delicious and wholesome alternative to artificial sports drinks. We used our Namawell J2 juicer for this recipe – it’s the best juicer we’ve used and we absolutely love it! Use code HAPPYPEAR10 for 10% off!
Takes 20 minutesminutes
Serves 6
Ingredients
Berry Lime (Red)
1cucumber
2celery
2apples
100gfresh or frozen raspberries
50gfresh blueberries
1/2limejuiced
1/4cupcoconut water
Pinchof flaky sea salt
Blue Electrolyte Boost (Blue/Green – with spirulina)
1cucumber
2celery
2apples
100gfresh blueberries
½lime
1/4cupcoconut water
1/2tspblue spirulina
Pinchof flaky sea salt
Citrus Zing (Yellow)
1cucumber
2celery
2apples
1lemonjuiced
2carrots
2orangejuiced
10gfresh turmeric
1/4cupcoconut water
Pinchof flaky sea salt
Instructions
For the Berry Lime Juice:
Juice the cucumber, celery, apples, lime blueberries and raspberries together.
Stir in the coconut water, and a pinch of sea salt.
Serve chilled and enjoy immediately for a fresh, hydrating boost.
For the Electrolyte Boost (Blue/Green – with spirulina)
Juice the cucumber, celery, apples, lime and blueberries together.
Stir in the blue spirulina, coconut water, and sea salt until well combined.
Pour into a glass and drink immediately for a natural, energizing boost.
For the Citrus Zing (Yellow)
Juice the cucumber, celery, apples, carrots, and turmeric together.
Stir in the freshly squeezed lemon and orange juice, coconut water, and sea salt.
Mix well, serve over ice, and enjoy a revitalizing citrus punch.
A powerhouse of vitamins, minerals, and antioxidants, this vibrant green juice can help to fuel your body, support digestion, and give you a natural energy boost. Leafy greens are loaded with chlorophyll, which helps oxygenate the blood, promote detoxification, and nourish your gut. This juice is refreshing, slightly tart, and packed with essential nutrients to help you feel your best! We used our Namawell J2 juicer for this recipe – it’s the best juicer we’ve used and we absolutely love it! Use code HAPPYPEAR10 for 10% off!
Takes 10 minutesminutes
Serves 6
Ingredients
2large handfuls spinach
2large handfuls kale
1small handful fresh parsley
2green apples
1cucumber
2limespeeled
Instructions
Prepare your ingredients – Wash the spinach, kale, parsley, cucumber, and apples thoroughly. Peel the limes to remove any bitterness from the rind.
Juice the ingredients – Feed the spinach, kale, parsley, apples, cucumber, and limes through your juicer one at a time, alternating between leafy greens and juicier ingredients (like apples and cucumber) to keep the juicer running smoothly.
Mix & taste – Stir the juice well to combine the flavors evenly. If you prefer a slightly sweeter taste, add an extra apple.
Serve & enjoy – Pour into a glass over ice and enjoy immediately for the freshest taste and maximum nutrient absorption. Store any leftovers in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.
Notes
This juice is packed with micronutrients to support gut health, digestion, and sustained energy—making it a perfect addition to your daily routine!
A refreshing, light, and hydrating juice packed with electrolytes to keep you energized and alkaline! This juice is loaded with minerals, vitamins, and antioxidants to support hydration, digestion, and recovery. It’s perfect for pre- or post-workout, a morning boost, or simply as a refreshing drink to keep you feeling vibrant. We used our Namawell J2 juicer for this recipe – it’s the best juicer we’ve used and we absolutely love it! Use code HAPPYPEAR10 for 10% off!
Takes 10 minutesminutes
Serves 6
Ingredients
2cucumbers
4stalks celery
2lemonspeeled
2green apples
2-inchpiece of fresh ginger
Optional: 1 litre coconut water
Instructions
Prepare your ingredients – Wash the cucumbers, celery, and apples thoroughly. Peel the lemons to avoid bitterness from the rind. No need to peel the ginger if using a slow juicer, but you can if preferred.
Juice the ingredients – Feed the cucumbers, celery, lemons, apples, and ginger through your juicer one at a time, allowing the machine to extract as much juice as possible. If using a slow juicer, alternate between softer (cucumbers, lemons) and harder (celery, apples) ingredients for smooth juicing.
Optional boost – Pour the fresh juice into a large jug or bottle. If you’d like an extra hydration boost, mix in coconut water and stir well.
Serve & enjoy – Pour into a glass over ice for an extra refreshing hit. Store any leftovers in a sealed bottle in the fridge for up to 48 hours. Shake well before drinking.
Notes
This juice is crisp, hydrating, and naturally energizing—perfect for glowing skin, hydration, and an immune boost.
The Happy Pear exists to inspire people to eat well, feel good, and live better. It started out back in 2004 with Steve, Dave, a tiny shop and a dream of helping people to eat more veg! The Happy Pear now consists of over 80 food products, a membership App alongside a suite of online courses, our famous wholefood cafe & shop in Greystones, a range of bestselling cookbooks, an organic regenerative farm, a roastery and a community of over 1.6 million people living healthier! The mission is still the same, to create a healthier, happier world and build community!
The Role
Working location: Pearville, Creowen Road, Kilcoole Industrial Estate, Kilcoole.
Hours: 20 hours per week over 4 days. (5 hours per day). Working days: Thursday to Sunday or Saturday to Tuesday.
We are looking for a Part-Time Warehouse Operative to join our team, supporting key warehouse functions and ensuring smooth operations, particularly over the weekend period. This role will be vital in maintaining warehouse organisation, stock management, order fulfilment, and deliveries, while also playing a key part in cleaning and upkeep of the site.
Why Join Us?
Flexible, part-time hours with the opportunity to contribute to a growing team.
A dynamic work environment where every day is different.
Opportunity for long-term growth within the company.
Principal Duties & Responsibilities:
Receipting Goods: Receiving deliveries, checking quantities, and ensuring stock is labelled with traceability information.
Stock Management: Putting stock away in designated locations, conducting regular stock counts, and ensuring accurate inventory control.
Order Processing: Picking and packing customer orders, completing orders in the system, and preparing for dispatch.
Warehouse Maintenance: Keeping the warehouse clean and organised, ensuring all areas meet safety and hygiene standards.
Driving & Deliveries: Carrying out weekend morning deliveries (Saturday & Sunday) using company vans.
Team Collaboration: Working closely with the existing warehouse team to ensure smooth day-to-day operations.
Essential Skills & Experience
Previous experience in warehousing, logistics, or stock control is an advantage.
Full, clean driving license required (experience with delivery driving preferred).
Good organisation and attention to detail to ensure accurate stock management.
Physically capable of lifting and moving stock safely.
Ability to work independently and manage time effectively.
Comfortable using warehouse systems and basic IT tools (training will be provided).
To apply for this role, please send your CV to opportunities@thehappypear.ie
*All candidates must be eligible to live and work in the EU.*
*No relocation assistance will apply.
*The Happy Pear is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
Chocolate Peanut Butter Oat Cups
A simple and delicious no-bake treat made with just five ingredients! These peanut butter chocolate oat cups are quick to prepare and require no food processor. For a nut-free version, use tahini instead of peanut butter, and for a gluten-free version, use gluten-free oats.
Takes 1 hourhour15 minutesminutes
Serves 8
Ingredients
Oat Base
100grolled oatsuse jumbo oats for texture (approx. 1 cup)
100gsmooth peanut butteror tahini for a nut-free version (approx. ½ cup)
2tbspmaple syrup
Peanut Butter Filling
100gsmooth peanut butterapprox. ½ cup
2tbspmaple syrup
Chocolate Topping
200gdark chocolateapprox. 1 cup
Decoration
Handful of roasted salted peanutsfor crunch and flavour
Pinchof saltoptional, for sprinkling on top
Instructions
Prepare the Base
Line a cupcake tin with 8 paper cases.
In a mixing bowl, combine the rolled oats, peanut butter, and maple syrup. Stir well until all the oats are evenly coated.
Form the Base Layer
Divide the oat mixture evenly between the 8 cupcake cases, pressing it down firmly to create a compact base approximately 1cm (0.4 inches) thick.
Make the Peanut Butter Filling
In a small bowl, mix the peanut butter and maple syrup until smooth.
Layer the Filling
Spoon the peanut butter mixture evenly on top of the oat base in each cupcake case, ensuring it is spread evenly.
Melt the Chocolate
Break the dark chocolate into small pieces and melt it using a bain-marie (double boiler) or in the microwave, heating in short bursts and stirring between each interval.
Top with Chocolate
Pour the melted chocolate over each cup, ensuring a ½ cm (0.2 inches) thick chocolate layer.
Decorate & Set
Sprinkle with roasted salted peanuts and a pinch of salt (if using).
Place the tray in the fridge for at least 30 minutes, or until fully set.
Serve & Enjoy
Once firm, remove from the fridge and enjoy these deliciously crunchy and creamy peanut butter chocolate oat cups!
This recipe requires just 5 minutes of prep, and the oven does the rest—all in one pan! Baking noodles might seem unusual, but this method works incredibly well, creating a dish packed with deep, savoury flavours. Inspired by a video that reached over 10 million views, this version is even tastier!
Takes 25 minutesminutes
Serves 4
Ingredients
Noodles & Vegetables
300gnoodles of choiceapprox. 3 cups cooked, we used udon
This vibrant, nutrient-packed juice is a powerhouse of antioxidants, vitamin C, and anti-inflammatory benefits. It combines fresh greens, zesty citrus, and warming spices to create a refreshing and revitalizing drink. The combination of turmeric and ginger provides natural immune support and aids digestion, while the citrus fruits bring a bright, tangy flavor packed with vitamins. Perfect for starting your morning on a refreshing note or as an afternoon pick-me-up!
Takes 10 minutesminutes
Serves 2
Ingredients
50g2 cups baby spinach
10g1 tbsp fresh turmeric, peeled
15g1 tbsp fresh ginger (about ½ thumb-sized piece), peeled
2limespeeled (remove as much white pith as possible)
1grapefruitpeeled (remove as much white pith as possible)
½cucumberchopped (about ½ cup)
1green applecored and chopped (about ¾ cup)
5g2 tbsp fresh mint leaves (about a small handful)
120ml½ cup water (plus more if needed)
Ice cubesoptional, for a colder drink
Instructions
Prepare the ingredients:
Peel the limes and grapefruit, ensuring you remove as much of the white pith as possible to avoid bitterness.
If not using organic turmeric and ginger, peel them before use.
Chop the cucumber and apple into small pieces for easier blending.
Remove the mint leaves from their stalks.
Blend:
Add all ingredients to a high-speed blender.
Blend until smooth and well combined.
If the consistency is too thick, add more water or a few ice cubes to thin it out.
Serve:
Pour into glasses and enjoy immediately for the freshest flavor and maximum nutrients. Enjoy!
Notes
Add a pinch of black pepper to enhance the absorption of turmeric’s beneficial compounds.
For a milder flavor, swap grapefruit for an extra apple or orange.
If you prefer a lighter texture, strain the juice through a fine mesh sieve or nut milk bag.
These are phenomenal! The first time we made these, we were tired after a long day and were just craving something that was indulgent, yet based around real good quality food. You will need 2 large metal skewers to make this. If you don't have them you can just fry the beet and mushrooms off the skewer.
Takes 35 minutesminutes
Serves 4
Ingredients
1medium beetroot
250g(2 ½ cups) mushroomsoyster if you can get
1tbspsumac
1.5tbspsmoked paprika
1tspground black pepper
1/2tspsalt
3tbsptamari
2tbspmaple syrup
Tahini cream
300g(1 ¼ cups) Natural soy yoghurt
6tbsplight Tahini
Juice of 1/2 Lemon
Pinchof salt
Pinchgarlic powder
Coriander salad
1pomegranate
10cherry tomatoes
½cucumber
10g(⅓ cup) fresh coriander leaves
Pinchsalt
To serve
4flat breads
Pickled chillies
Instructions
Cut the beetroot in half, lengthwise and use a peeler to peel long strips the width of the beetroot, (be careful of your fingers!), get as many strips as you can. Rip the oyster mushrooms in half lengthwise.
In a large bowl add the beetroot strips and the mushrooms along with the sumac, salt, black pepper, smoked paprika, tamari and maple syrup and mix well. Leave to marinate while you make the coriander salad and tahini cream.
For the coriander salad finely dice the cucumber, and coriander, shuck the pomegranate seeds and quarter the cherry tomatoes. Add to a bowl along with a pinch of salt and mix well. Taste and season to your taste
For the tahini cream, add the yoghurt, tahini, garlic powder, lemon juice and pinch of salt and mix well until it comes together. Taste and season to your liking by adding more salt or lemon. This is to be the base creamy flavour.
To cook the skewers.
Take the 2 metal skewers and carefully layer on the mushrooms and beetroot, we went 2 layers of mushroom then 1 layer of beetroot and continued with this pattern until we had filled the skewers.
Heat a large frying pan on high heat, once hot add 2 tbsp of oil and carefully add the skewers with the beet and mushrooms, cook on each side for 2-3 mins until they start to lightly char and beetroot starts to almost caramelise. Remove and using a sharp knife carve the mushrooms and beetroot off the skewers into bite sized pieces.
To plate up: Take a flatbread and add a good dollop of tahini cream, a generous amount of coriander salad, add some of the mushrooms and beet mix and lastly finish with some pickled chillies. Repeat with the remaining flat breads and enjoy!
The first time we made these we were super skeptical however these higher protein tofu bagels are soft, chewy, and so tasty! Instead of traditional flour-heavy dough, these bagels use tofu as a key ingredient, making them a fantastic source of protein and nutrients while still being deliciously satisfying. Use gluten free flour to make them gluten free
Takes 45 minutesminutes
Serves 4
Ingredients
340gsilken tofuapprox. 1½ cups, drained and patted dry
380gself raising flourapprox. 3 cups or gluten-free flour
½tspsalt
2tbsptamari/ soy sauce
½tspgarlic powderoptional, for flavor
ToppingsOptional
Sesame seeds or poppy seeds
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Mix the tofu with the dry ingredients
In a bowl mash the tofu, and sieve in the flour, salt, and garlic powder (if using).
Add the tamari/ soy sauce and knead until it comes together
Knead briefly for a few more minutes until a soft dough forms. If it's too sticky, add a little more flour.
Shape the bagels
Lightly dust your hands with flour and divide the dough into 6 equal pieces. Roll each piece into thin sausage shape approx 2cm or ¾ inch and link them together until they are bagel shaped or look like doughnuts.
Boil the bagels
Bring a large pot of water to a boil, and reduce to a simmer. Drop in the bagels one at a time and cook each one for approx 30 seconds, they should start to float. Using slotted spoon transfer the bagels to the lined baking tray
Bake
Generously sprinkle with sesame seeds or bagel seasoning.
Bake for 30-35 minutes, until firm and golden brown.
Cool & Enjoy
Let them cool on a wire rack before slicing. Enjoy with your favorite spreads like hummus, smashed avocado, or vegan cream cheese!
Make a fruity, probiotic soda at home with a combination of carrot juice and natural wild yeast fermentation! We use our favourite Nama J2 juicer to prepare fresh juice but you can use any store-bought juice and ferment it for a bubbly, gut-healthy soda sweetened naturally with fruit juice. Use any juice as the base and adjust fermentation time based on your environment.
Takes 6 daysdays30 minutesminutes
Serves 4
Ingredients
For the Juice
5carrots
2apples
1pear
1orange
1lime
For Fermentation
1apple
2oranges
1thumb sized piece fresh ginger
Instructions
Peel the orange and lime: Remove the outer skins of 1 orange and 1 lime.
Juice the base ingredients: Using your Nama juicer, juice 5 carrots, 2 apples, 1 pear, 1 peeled orange, and 1 peeled lime. You should yield approximately 600–700ml (2 ½ – 3 cups) of juice.
Prepare the fermentation jar: Roughly slice 10g of fresh ginger (leave out the ginger if you prefer) and quarter 1 apple and 2 oranges. Add these to a 1-litre (4¼ cups) jar.
Combine and ferment: Pour the freshly prepared juice into the jar over the prepared fruit and ginger. Close the lid tightly and leave the jar to ferment for 3–5 days.
Fermentation timing: At room temperature (20°C / 68°F), fermentation takes approximately 3 days. In cooler conditions, it may take up to 5 days.
Strain and bottle the soda: Once fermented, strain the juice and use a funnel to decant it into 1–2 swing-top lid bottles. Seal the lids securely.
Secondary fermentation: Allow the bottles to ferment for 3–7 days at room temperature, burping them daily to release carbon dioxide. Burp by opening the lid for 1–2 seconds.
Fermentation timing: Warmer environments speed up fermentation, while cooler environments slow it down. Monitor the carbonation and taste until it reaches your desired fizziness.
Refrigerate and enjoy: Once the soda is fizzy and to your liking, transfer the bottles to the refrigerator. The soda will keep for up to 1 week in the fridge.
One of our all time favourite ways to eat cabbage. The filling is so tasty and by grating the tofu it increases the surface area to carry more flavour resulting in a serious delicious interior. The dressing is a total flavour bomb – these are quick to make and so worth the effort. We fry them but you can bake them or cook them in the air fryer for a lower oil option.
Takes 25 minutesminutes
Serves 8
Ingredients
10large leaves of cabbageNapa cabbage works well
1bunch scallionsgreen onions
2clovesgarlic
1/2thumb-sized piece of ginger
1/2red chilli
150g7 oz mushrooms
200g7 oz firm tofu
1tbspsesame oilfor frying
Salt and pepperto taste
Dressing:
1tbspTamari
2tbspgochujang
1/2tbsprice vinegar
1tbspmaple syrup
2tbspsesame seeds
2tbspwater
Instructions
Prepare Ingredients:
Fill and boil the kettle.
Peel and grate the garlic and ginger.
Slice the scallions and mushrooms, and finely dice the red chilli, removing the seeds if desired.
Grate the tofu using a fine grater.
Remove the larger outer leaves from the cabbage.
Blanch Cabbage Leaves:
Fill a saucepan with just boiled water and a pinch of salt.
Blanch cabbage leaves for 3-4 minutes, then remove and rinse in cold water to stop them from cooking further.
Make Dressing:
Mix together the ingredients for the dressing in a bowl.
Prepare Filling:
Heat a wide-bottomed frying pan over high heat.
Add 1 tbsp sesame oil, tofu, mushrooms, and a pinch of salt. Cook for 4-5 minutes, stirring regularly.
Once tofu starts to turn golden, add grated ginger, garlic, scallions, chilli, and 3 tbsp of the dressing. Mix well and cook for an additional 2-3 minutes, stirring regularly. Transfer this filling to a bowl and rinse the frying pan quickly.
Assemble Rolls:
Lay out 1 cabbage leaf and place approximately 2 tbsp of the tofu and mushroom filling in the centre.
Carefully roll up the cabbage, folding in the sides as you go to create a mini burrito-like shape. Repeat with remaining cabbage leaves and filling.
Cook Cabbage Rolls:
Heat the frying pan over high heat.
Add 1/2 tbsp sesame oil, then cook 4-5 cabbage rolls at a time for 2-3 minutes on each side until they turn slightly golden.
Repeat with any remaining cabbage rolls.
Serve:
Serve cabbage rolls with the remaining dressing as a dipping sauce. Enjoy this delicious dish!
These raspberry love balls are a perfect bite-sized treat, packed with the tangy sweetness of raspberries, the creaminess of cashews, and the richness of dark chocolate. They are super easy to make and naturally sweetened with maple syrup—an absolute delight!
Add the cashews, desiccated coconut, maple syrup, vanilla extract, and salt to a food processor. Blend for 30–60 seconds until it starts to combine.
Add the frozen raspberries and blend for another 30–60 seconds until the mixture turns a vibrant pink and comes together into a sticky dough.
Shape & Freeze:
Scoop out small amounts of the mixture (approx. 1 tbsp per ball) and roll them into bite-sized balls. Place them on a baking tray lined with parchment paper and freeze for 30 minutes until firm.
Melt the Chocolate:
Break the dark chocolate into small pieces and melt it in a heatproof bowl over a bain-marie (water bath) or in the microwave in 20-second bursts, stirring in between.
Coat the Balls in Chocolate:
Once firm, take the raspberry balls from the freezer. Using a fork or a skewer, dip each ball into the melted chocolate, ensuring they are fully coated. Let excess chocolate drip off before placing them back onto the parchment paper.
Set & Enjoy!
Place the chocolate-coated raspberry love balls in the fridge for 10–15 minutes until the chocolate has set.
A ginger bug is a natural culture of beneficial bacteria made from fresh ginger root and sugar. The wild yeast present on the ginger and in the environment feeds on the sugar, fermenting it into probiotic-rich goodness. It takes about a week to create this concentrated fermented ginger base, which can then be used to make refreshing iced teas or other naturally fermented drinks. It’s easy to make and fantastic for gut health!
Takes 5 daysdays10 minutesminutes
Serves 10
Ingredients
50gabout ¼ cup fresh ginger, finely chopped or grated, plus more for feeding
50gabout ¼ cup brown sugar, plus more for feeding
500ml2 cups water
Instructions
Add the chopped ginger, sugar, and water to a sterilized 1L jar. Stir well to dissolve the sugar.
Cover loosely with a lid or cloth and label it with the date.
Leave it to ferment at room temperature and make sure to burp and feed it daily for 5 days.
Daily Feeding (For 5 Days)
5–10g (about 1 tsp) fresh ginger, finely chopped
1 tsp brown sugar
Each day, add the fresh ginger and sugar to the jar.
Stir well and reseal.
Burp the jar by quickly opening the lid to release built-up gas, then close it again.
After 5 Days – Ready to Use!
Your ginger bug should now be bubbly and smell yeasty, like beer or bread. It’s ready to use!
Use immediately to ferment homemade sodas.
Store in the fridge for up to a week.
To enjoy a quick probiotic drink, mix it with fizzy water, maple syrup, and lemon juice for a refreshing boost!
These Spicy Red Pepper Chickpeas are about to become your new go-to midweek dinner! Packed with protein, rich in fiber, and ready in just minutes, they’re perfect for any busy night. We used The Happy Pear Spicy Red Pepper Pesto to bring a nice spicy kick into the sauce however you can also substitute for harissa.
Takes 20 minutesminutes
Serves 2
Ingredients
For the Spicy Chickpeas:
1tbspoil
1whole red onionfinely chopped
2clovesgarlicminced
1/2chilioptional – skip if you prefer a milder dish
1tin cooked chickpeasdrained and rinsed
1tspsmoked paprika
1tbsptomato puree
1tbsptamarior soy sauce
2tbspThe Happy Pear Spicy Red Pepper Pestoor 1 tbsp harissa
Pinchof salt
Pinchof ground black pepper
For the Tahini Cream:
5tbspplant-based yogurt
1tbsptahini
Juice of 1/2 lemon
Pinchof salt
Pinchof garlic powderor 1 crushed clove garlic
To Garnish:
1bunch fresh spring onionschopped
2tbsppickled red onionsor your preferred pickled red cabbage
Instructions
Cook the Chickpeas: Heat 1 tablespoon of oil in a pan over medium heat. Add the red onion and garlic, and sauté for 2-3 minutes until softened. If you like a bit of heat, toss in the chili as well.
Add the Flavours: Add the smoked paprika and cook for another minute, allowing the spices to release their fragrance. Now, stir in the tomato puree, tamari, and spicy red pepper pesto (or harissa), and cook for a minute until it’s all blended.
Simmer: Add your drained chickpeas to the pan, season with a pinch of salt and black pepper, and pour in a splash of water. Let it all simmer for 5-7 minutes, allowing the sauce to thicken and the chickpeas to soak in the flavours.
Prepare the Tahini Cream: While the chickpeas are cooking, mix together the plant-based yogurt, tahini, lemon juice, salt, and garlic powder (or fresh garlic) in a small bowl. This will create a creamy and tangy balance to the spicy chickpeas.
Garnish: Slice the spring onions and prepare your pickled red onions or cabbage for garnish.
Serve: Once the chickpeas are done, serve them hot with a generous dollop of tahini cream on top. Add the fresh spring onions and pickled red onions for a zesty crunch. Pair it with some crusty sourdough bread to mop up all that delicious sauce, and drizzle with olive oil for extra richness.
This quick and easy dish is a fantastic way to boost your greens intake! Ready in just 5-10 minutes, it’s healthy, flavourful, and pairs perfectly with toast for a satisfying, nutritious meal. We used a variety of kale and herbs like parsley but swap out for greens of your choice – spinach, basil, cavolo nero all work, and switching up the herbs can transform the flavours to your taste!
Takes 10 minutesminutes
Serves 2
Ingredients
For the Dish
100gabout 3 ½ cups kale or greens of choice
500ml2 cups boiling water
120g1 cup cashew nuts
2tbspnutritional yeast
½tspsalt
Juice of ½ lemon
1tspgarlic powder
2x 400gabout 3 ½ cups tins of butter beans or beans of choice
To Serve
1red chillisliced
Red sauerkraut
4slicesof toast
Instructions
Prepare the greens: Remove 100g (about 3 ½ cups) kale from its stems and add it to a bowl. If using spinach or other greens, simply place them in the bowl. Pour 500ml (2 cups) of boiling water over the greens and cover with a lid for 3 minutes to wilt.
Drain the beans: Rinse and drain 2 x 400g (about 3 ½ cups) tins of butter beans (or your chosen beans) thoroughly.
Blend the green sauce: Into a blender, add 120g (1 cup) cashew nuts, 2 tbsp nutritional yeast, ½ tsp salt, 1 tsp garlic powder, and the juice of ½ lemon. Add the soaked greens along with the water from the bowl. Blend until smooth.
Cook and thicken the sauce: Pour the green sauce into a saucepan and add the drained beans. Heat the mixture gently over medium heat, stirring occasionally until warmed through and slightly thickened. Taste and adjust seasoning with more salt, black pepper, or lemon juice, as needed.
Serve and garnish: Serve the green beans and sauce with 1 sliced red chilli, a spoonful of red sauerkraut, and 4 slices of toast. Enjoy a quick, healthy, and delicious meal!
We love how versatile baked oats are and this makes for a delicious cosy, healthy breakfast with flavours reminiscent of the classic pastry. These Almond Croissant Baked Oats are easy to make, naturally sweetened, and topped with flaked almonds for a delicious finish. Perfect for a cozy morning or a quick dessert-style treat!
Takes 25 minutesminutes
Serves 2
Ingredients
60g2/3 cup oats
40g1/3 cup ground almonds (almond flour)
1tspalmond extract
1/2cup120ml almond milk (or other plant-based milk)
2tbspmaple syrup
1.5tspbaking powder
2tbspplant-based yogurtadds creaminess and helps bind
Pinchsalt
For Topping
2tbspflaked almonds
1tspicing sugaroptional
Instructions
Preheat the oven: Preheat to 180°C (350°F) and lightly grease two ramekins or one medium-sized baking dish.
Mix dry ingredients: In a mixing bowl, combine the oats, ground almonds, and baking powder.
Prepare wet ingredients: In a separate bowl, whisk together the almond milk, maple syrup, almond extract, and the plant-based yogurt until smooth.
Combine: Add the wet ingredients to the dry mixture and stir until fully incorporated.
Pour into dishes: Divide the mixture evenly into two ramekins or a single baking dish.
Decorate: Top with flaked almonds and sprinkle with icing sugar for a golden, slightly crispy finish.
Bake: Bake for 20–25 minutes until golden and set.
Serve: Enjoy warm for a dessert-like breakfast, optionally drizzled with more maple syrup or paired with a dollop of plant-based yogurt.
This week, we’re thrilled to welcome Joe Cross! An Australian entrepreneur, best-selling author, and filmmaker, Joe is best known for his groundbreaking documentary Fat, Sick & Nearly Dead, which has inspired millions around the globe to embrace healthier, plant-based lifestyles. Joe’s personal journey from battling obesity and autoimmune disease to vibrant health through the power of juicing is nothing short of remarkable.
Episode 180
In this episode, Joe shares his inspiring transformation story, discusses the benefits of juicing, and provides practical advice for anyone looking to improve their health. From overcoming chronic illness to becoming a global advocate for plant-based living, Joe’s energy and wisdom will leave you feeling empowered to make positive changes in your own life.
We also dive into the science behind juicing, explore the challenges of staying healthy in today’s fast-paced world, and the work he has done with Namawell, the cold press juicing company, that have revolutionised the juicing game for the better.
Whether you’re a juicing enthusiast or just starting your health journey, this episode is packed with valuable insights and motivation.
Tune in to learn how small, sustainable steps can lead to transformative results—and why Joe believes health is the ultimate form of wealth.
Dave & Steve
Lots of love,
SPONSORS & DISCOUNT CODES:
Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% discount for you!
VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 20% discount and if you buy now you also get free access to their incredible course showcasing some of the biggest names in the health and wellness space.
We’ve created a nutrient-dense powerhouse to help ward off colds and flu. Simply freeze it in cubes, then take one out, add boiling water and a touch of sweetener, and enjoy a soothing, immune-boosting tea! We developed this recipe with our friends at Namawell Juice Company, who make fantastic upright masticating juicers. Learn more about them here and use the code HAPPYPEAR10 for 10% off.
Takes 5 hourshours10 minutesminutes
Serves 10
Ingredients
6whole citrus fruitswe used a combination of oranges, blood orange, lime and lemon
1thumb sized piece of ginger
1thumb sized piece of fresh turmericor 1 tablespoon of ground turmeric
½tspblack pepper cornsor ground black pepper
1tbspcoconut oil
Instructions
Prepare your ingredients:
Peel the citrus fruits, ginger, and turmeric if using fresh.
Juice your ingredients:
Feed the citrus fruits, ginger, turmeric, black peppercorns, and coconut oil into your Namawell juicer.
Tip: If using ground turmeric and black pepper instead of fresh, do not put these through the juicer as they can stain the juicer. Instead, mix them into the juice after juicing.
The coconut oil helps to enhance nutrient absorption, especially for fat-soluble compounds like curcumin in turmeric. Black pepper contains piperine, which increases the bioavailability of curcumin, making the nutrients even more potent.
Freeze into cubes:
Pour the juice into an ice cube tray and freeze until solid.
Make your tea:
When you’re ready to enjoy, pop a cube into a mug, add boiling water, and stir in your preferred sweetener (honey, agave, or maple syrup).
Sip and feel amazing:
Enjoy your immunity-boosting tea and let its warming and nourishing benefits help keep colds and flus at bay!
Notes
Why Black Pepper and Coconut Oil Matter
Black Pepper: Its piperine enhances the absorption of curcumin in turmeric by up to 2,000%, making the tea more effective in supporting your immune system.
Coconut Oil: The healthy fats help your body absorb fat-soluble nutrients like curcumin and other antioxidants from the citrus fruits, making this drink as nourishing as it is delicious.
High in fibre, easy to make sugar free and packed full of wholefoods these are a healthier super tasty treat! Use almond butter for a peanut free version or tahini for a nut free version. Steve's kids adore these and they make a great easy treat that is healthier.
Takes 2 hourshours30 minutesminutes
Serves 30
Ingredients
150gpitted datesabout 1 cup
125gdark chocolateuse 70% cocoa solids or sugar-free for a refined sugar-free version
75gsmooth peanut butter/almond butterabout 1/3 cup, use almond butter for a peanut-free version
40gcoconut oilabout 2 tablespoons
3 – 5tbsp waterabout 3–5 tablespoons or 1/6–1/3 cup
A pinch of saltoptional, to taste
1/2tspvanilla extractabout 1/6 tablespoon
Instructions
Make the caramel:
Add the dates, peanut butter,vanilla extract, coconut oil, and water to a food processor and blend until super smooth and caramel-like, adding more water if needed to achieve a smooth caramel consistency.
This may take from 5 to 10 mins to get a super smooth texture.
If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like colour.
Shape the caramel into small squares:
Line a small baking tray with parchment and spread and level out the caramel so it is approx 2cm high. You want it to be as smooth as you can.
Place in the freezer to set for 2-4 hours, or overnight.
Remove and slice into squares that are approx 1.5cm x 1.5cm. You may need to allow it to defrost slightly if you left them to set overnight.
Coat in chocolate:
Melt the chocolate and using a fork dip the caramel squares in the dark chocolate so they are all evenly coated.
Place back on the baking parchment and sprinkle with some sea salt.
Place back in the freezer or fridge for 10 mins until they set and enjoy!
This schnitzel is crispy on the outside and soft, gooey, and smoky on the inside. Served on top of a spicy tomato sauce, it’s one of our favourite ways to enjoy aubergine!
Takes 40 minutesminutes
Serves 2
Ingredients
For the Schnitzel
2aubergineseggplant
50g1/2 cup breadcrumbs
50ml3.4 tbsp flour
50ml3.4 tbsp oat milk
For the Tomato Sauce
3tbspolive oil
3clovesof garlic
1red chilli
1x 400g tin of chopped tomatoes
1tbspmaple syrup
1tspsalt
Black pepper to taste
For Frying
200ml7/8 cup vegetable oil
Instructions
Preheat the oven and prepare the aubergine:
Preheat your oven to 200°C (392°F).
Char theaubergines over a gas burner until the skin blisters and peels off easily, or alternatively bake it in the oven for 40 minutes until soft.
Make the tomato sauce:
Peel and dice the garlic cloves and finely dice the chilli.
Heat a saucepan over medium heat and add olive oil. Once hot, sauté the garlic and chilli for 2 minutes until the garlic turns golden. Add a tin of chopped tomatoes, maple syrup, salt, and a pinch of black pepper. Cook for 5 minutes, then remove from the heat.
Taste and adjust the seasoning if needed.
Prepare the aubergine schnitzel:
Once the aubergine is cooked, peel off the skin and flatten the flesh with a fork.
Dip the flattened aubergine first into flour, then intooatmilk, and finally coat it thoroughly with the breadcrumbs.
Repeat with the second aubergine.
Fry the schnitzel:
Heat thevegetableoil in a saucepan over medium heat.
Once the oil is hot, add the breaded aubergine and fry until golden brown on both sides.
Remove the schnitzel and place it on kitchen paper to absorb excess oil.
Serve:
Spread a thin layer of the tomato sauce on a plate and place the aubergine schnitzel on top.
This "Vitamin Sea Shot" is a nutrient powerhouse that brings together foraged wild greens and seaweed in a delicious green juice. Greens are one of the healthiest food and most of us find them hard to eat – sea beets are very bitter and astringent but by juicing them they are much easier to get the goodness. If you soak your seaweed in water to rehydrate it before juicing it helps to get a much smoother blend. This shot is a simple, seasonal way to get all the health benefits of wild greens in one delicious juice! We came up with this recipe with our friends from Namawell juice company who make amazing upright masticating juicers – learn more about them here and use the code: HAPPYPEAR10 for 10% off
Takes 15 minutesminutes
Serves 4
Ingredients
3large handfuls of wild greens of choicewe’ve used dandelion leaves, wild stinging nettles, pennywort and sea beet
1handful of seaweed of choiceresearch what edible seaweed is available in your area and be sure to check the water quality first. If you don’t have access to seaweed you can leave this part out
3apples
2carrots
1cucumber
Juice 1 lemon
1head of celery
1thumb sized piece of ginger
Instructions
Wash and soak your seaweed in water for 10 minutes to rehydrate it before juicing
Give your foraged greens a good wash and soak.
Add all ingredients into the hopper of your juicer and juice.
Think rich heart belly hug stew, that has deep undertones of red wine and dark chocolate. Served on top of mashed potatoes or a butterbean mash with some purple broccoli this is a dish to remember! It’s a perfect winter warmer and has an amazing variety of veg.
Takes 40 minutesminutes
Serves 4
Ingredients
1medium onions
2carrots
3clovegarlic
1tbspof vegetable oil
4tbsptomato puree
2tbsptamari/ soy sauce
300mlred wine
200goyster mushrooms
1x 400g tin black lentils
100gfine beans
1sprig Thyme/ rosemary
500mlveg stock
30gdark chocolate
1kgpotatoes
100mloat milk
3tbspvegetable oil
Salt and pepper to taste
Instructions
Prep the veg
Peel and finely chop the onion and garlic.
Slice the carrots into half moons that are approx 1/2cm in width
Tear the oyster mushrooms into smaller pieces.
Top and tail the fine beans
Chop the potatoes into even chunks for boiling (leave the skin on for a more nutritious mash).
Drain and rinse the lentils
Roughly chop the dark chocolate
Saute the base veg
Heat a large saucepan or casserole dish over medium heat with 1 tbsp of vegetable oil.
Add the chopped onion, mushrooms, fine beans and carrots. Sauté for 6–7 minutes until softened and starting to caramelize.
Stir in the garlic and cook for 1 more minute.
Boil the potatoes
Fill another saucepan with the prepared potatoes and cover with cold water. Add in 1 tbsp of salt and bring to a boil. Reduce to a simmer and leave to cook for 15mins or until the potatoes are soft and well cooked
Build the Flavor:
Add the tomato purée, tamari and the red wine and stir well, letting it cook for 4-5 minutes to burn off the alcohol and develop a rich flavor.
Add Lentils and season:
Add in the drained black lentils along with the bay leaf, dark chocolate, a sprig or two of thyme/rosemary and the veg stock.
Simmer:
Turn the heat on high and bring to a boil and reduce to a medium heat and cook for 20 more minutes, with the lid off, stirring occasionally. At the end of 20 mins it should have reached a thick almost caramel like texture. Taste and season with salt and pepper to taste.
Mash:
Drain the potatoes and mash with 100 ml of oat milk, 2 tbsp of olive oil and a pinch of salt, and pepper. Mash until smooth and creamy. Season to taste.
To Serve
Plate the Dish:
Spoon the creamy mashed potatoes onto each plate.
Ladle the rich winter stew over the potatoes.
Add a side of purple broccoli.
Garnish:
Garnish with a sprig of rosemary or a drizzle of olive oil, if desired.
Enjoy this warm, rich, and comforting winter stew!
With 20.3g protein per 100g – this is a high protein snack! Last year we were in Boston and found this delicious high protein peanut butter granola that we had to make our own version of! This is easy to make and so worth trying. You will get peanut butter powder in most health food stores or else it is widely available online.
Takes 40 minutesminutes
Serves 10
Ingredients
250g2.5 cups oat flakes (gluten-free if needed)
120g1 cup peanuts or nuts of choice (unsalted, chopped for texture)
70g1/2 cup dried peanut powder (e.g., PB2 or similar)
80ml1/3 cup creamy peanut butter (creamy, unsweetened)
60ml1/4 cup maple syrup (or agave syrup)
60ml1/4 cup coconut oil (melted)
1tspvanilla extract
1/4tspsaltadjust if peanuts are salted
40g1/4 cup dark chocolate chips or chunks (optional, dairy-free)
15g2 tbsp chia seeds
Instructions
Preheat the Oven and roughly chop peanuts:
Preheat your oven to 160°C (320°F) and line a large baking sheet with parchment paper.
Roughly chop the peanuts.
Mix the Wet Ingredients:
Add to a sauce pan the coconut oil, peanut butter and maple syrup and heat on a medium heat for 2-3 mins until it becomes smooth and runny.
Take off the heat and stir in the vanilla extract and salt.
Combine Dry Ingredients:
In a large mixing bowl, combine the oats, chopped peanuts, dried peanut powder, and chia seeds.
Mix It All Together:
Pour the wet mixture over the dry ingredients and mix thoroughly until all the oats and peanuts are evenly coated.
Bake the Granola:
Spread the mixture evenly on the prepared baking sheet, pressing it down slightly to form clusters.
Bake for 20–25 minutes, stirring halfway through for even baking. For chunkier granola, avoid stirring too much.
Keep an eye on it to ensure it doesn’t burn.
Cool and Add Chocolate (Optional):
Remove the granola from the oven and let it cool completely on the tray. It will crisp up as it cools.
If using chocolate chips, sprinkle them over the granola while it’s still slightly warm so they stick but don’t fully melt.
Store:
Transfer the granola to an airtight container once fully cooled. It will stay fresh for up to 2 weeks at room temperature.
Serving Suggestions:
Enjoy it as a topping for smoothie bowls or vegan yogurt.
Serve with plant-based milk for a high-protein breakfast.
In this captivating episode, we are joined by the incredible Dr. Andrew Jenkinson, a consultant bariatric surgeon, author, and leading expert on metabolism and appetite regulation. Dr. Jenkinson has spent over two decades helping individuals understand the science behind weight loss and why traditional diets often fail. His groundbreaking books, “Why We Eat (Too Much)” and “How To Eat (and Still Lose Weight),” challenge conventional wisdom and offer evidence-based solutions to long-term health and weight management.
Episode 179
We delve into the science of hunger, hormones, and health. This episode is packed with invaluable insights that will change how you think about food, dieting, and your body’s metabolism.
So if you’ve ever struggled with yo-yo dieting, cravings, or confusion about what truly constitutes a healthy diet, this episode is for you. Dr. Jenkinson shares actionable advice and uncovers the myths surrounding weight loss, making it easier to take control of your health.
And should you want more information and guidance on how you can maintain a healthy weight, our Happy Shape Challenge has just started! Check out the following link for more information and how to join the over 20,000 previous success stories: https://thehappypear.ie/courses/happy-shape-course/
Dave & Steve
Lots of love,
SPONSORS & DISCOUNT CODES:
Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% discount for you!
VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 20% discount and if you buy now you also get free access to their incredible course showcasing some of the biggest names in the health and wellness space.
Supports good gut health* *Chicory Inulin contributes to maintaining proper digestive function thanks to more frequent bowel movements. One soup serving provides 4g of chicory inulin, which is ideal as part of a varied and balanced diet and a healthy lifestyle. The beneficial effect is obtained with a daily intake of 12g. This means an additional 2 portions from this product or other foods containing corresponding amounts of chicory inulin or chicory root fibre. Check the ingredient lists in foods like bakery, beverages, sauces, and cereals for more information.
Supports good gut health* *Chicory Inulin contributes to maintaining proper digestive function thanks to more frequent bowel movements. One soup serving provides 4g of chicory inulin, which is ideal as part of a varied and balanced diet and a healthy lifestyle. The beneficial effect is obtained with a daily intake of 12g. This means an additional 2 portions from this product or other foods containing corresponding amounts of chicory inulin or chicory root fibre. Check the ingredient lists in foods like bakery, beverages, sauces, and cereals for more information.
Supports good gut health* *Chicory Inulin contributes to maintaining proper digestive function thanks to more frequent bowel movements. One soup serving provides 4g of chicory inulin, which is ideal as part of a varied and balanced diet and a healthy lifestyle. The beneficial effect is obtained with a daily intake of 12g. This means an additional 2 portions from this product or other foods containing corresponding amounts of chicory inulin or chicory root fibre. Check the ingredient lists in foods like bakery, beverages, sauces, and cereals for more information.
Supports good gut health* *Chicory inulin contributes to maintaining proper digestive function thanks to more frequent bowel movements. One soup serving provides 4g of chicory inulin, which is ideal as part of a varied and balanced diet and a healthy lifestyle. The beneficial effect is obtained with a daily intake of 12g. This means an additional 2 portions from this product or other foods containing corresponding amounts of chicory inulin or chicory root fibre. Check the ingredient lists in foods like bakery, beverages, sauces and cereals for more information.
For allergens, see ingredients highlighted. Contains Celery, Soya.
NUTRITIONAL INFORMATION
Typical
per 100g
Energy
185kJ
58kcal
Fat
3.4g
of which saturates
3.0g
Carbohydrates
5.3g
of which sugars
1.4g
Fibre
1.1g
Protein
1.0g
Salt
0.55g
Sodium
0.55g
Supports good gut health* *Chicory Inulin contributes to maintaining proper digestive function thanks to more frequent bowel movements. One soup serving provides 4g of chicory inulin, which is ideal as part of a varied and balanced diet and a healthy lifestyle. The beneficial effect is obtained with a daily intake of 12g. This means an additional 2 portions from this product or other foods containing corresponding amounts of chicory inulin or chicory root fibre. Check the ingredient lists in foods like bakery, beverages, sauces and cereals for more information.
For allergens, see ingredients highlighted. Contains Celery.
NUTRITIONAL INFORMATION
Typical
per 100g
Energy
185kJ
44kcal
Fat
1.6g
of which saturates
1.4g
Carbohydrates
5.9g
of which sugars
2.6g
Fibre
1.5g
Protein
0.8g
Salt
0.4g
Sodium
0.4g
Supports good gut health* *Chicory inulin contributes to maintaining proper digestive function thanks to more frequent bowel movements. One soup serving provides 4g of chicory inulin, which is ideal as part of a varied and balanced diet and a healthy lifestyle. The beneficial effect is obtained with a daily intake of 12g. This means an additional 2 portions from this product or other foods containing corresponding amounts of chicory inulin or chicory root fibre. Check the ingredient lists in foods like bakery, beverages, sauces and cereals for more information.
For allergens, see ingredients highlighted. Contains Celery, Mustard, Soya.
NUTRITIONAL INFORMATION
Typical
per 100g
Energy
227kJ
54kcal
Fat
1.4g
of which saturates
0.1g
Carbohydrates
6.5g
of which sugars
2.2g
Fibre
3.2g
Protein
2.3g
Salt
0.53g
Sodium
0.53g
High Protein Tofu Gnocchi
We’ve always found traditional gnocchi chewy and stodgy so we never really liked it, here we create a lighter, protein-packed version made with tofu and chickpea flour and fry it to get a crispy exterior and served with a spicy tomato sauce, this dish contains approximately 39g of protein per serving.
Takes 30 minutesminutes
Serves 2
Ingredients
For the Gnocchi:
250gfirm tofuabout 1 cup, drained but not pressed
150gchickpea flourabout 1 cup, plus 50g or about ⅓ cup for dusting
1tspgarlic powderor 1 clove of garlic, peeled and finely diced
1tbspolive oilabout 15 ml or 1 tablespoon
Pinchof salt
For the Tomato Sauce:
3tbspolive oilabout 45 ml or 3 tablespoons
3clovesof garlicminced
1red chillifinely chopped
400gtin of chopped tomatoesabout 1 ½ cups
1tbspmaple syrupabout 15 ml or 1 tablespoon
1tspsalt
Black pepper to taste
Instructions
Prepare the tofu dough:
Drain 250g firm tofu and blend until it forms a smooth paste. Transfer to a mixing bowl and add 150g chickpea flour, 1 tsp garlic powder (or 1 clove of garlic, finely diced), 1 tbsp olive oil, and a pinch of salt. Mix thoroughly and knead gently on a lightly floured surface until it forms a solid dough ball. Add extra flour as needed to prevent sticking.
Shape the gnocchi:
Divide the dough into 8 balls. Roll each ball into a thin rope approximately 2.5cm in diameter. Cut the ropes into small bite-sized pieces.
Boil the gnocchi:
Fill a saucepan with freshly boiled water and add 1 tbsp of salt. Bring the water to a boil and add the gnocchi. Cook until the gnocchi floats to the surface (approximately 1 minute). Remove with a slotted spoon and set aside.
Fry the gnocchi:
Heat a frying pan over high heat and add 1 tbsp (15ml) olive oil. Once hot, add the gnocchi and fry for 8-10 minutes, turning frequently to ensure they cook evenly. Continue until the gnocchi are lightly golden on all sides with a slightly crispy exterior
Make the tomato sauce:
Peel and dice 3 cloves of garlic and finely dice 1 red chilli. Heat a saucepan over medium heat and add 3 tbsp (45ml) olive oil. Once hot, sauté the garlic and chilli for 2 minutes until the garlic turns golden. Add 1 x 400g tin of chopped tomatoes, 1 tbsp (15ml) maple syrup, 1 tsp salt, and a pinch of black pepper. Cook for 5 minutes, then remove from the heat. Taste and adjust seasoning if needed.
Serve:
Divide the tomato sauce between two bowls. Top with the crispy gnocchi and garnish with fresh basil or your preferred green. Enjoy!
One of our favourite recipes from our cookbook The Happy Pear 20! This recipe is based on an Ikarian longevity stew that one of the longest living families in the world seemingly ate every day for lunch. This is so nourishing and tasty, it’s oil-free, high in beans, lentils and lots of cruciferous veg (broccoli & kale). A great dish to nurture your immune system. We love to serve this with some delicious sourdough bread. This dish can also be great cooked in a slow cooker over the course of a day as the flavours meld together and it can taste even better!
Takes 40 minutesminutes
Serves 6
Ingredients
2onions
3clovesof garlic
2carrots150g,
2leeks400g,
1x 400g tin black beans
1x 400g tin cooked chickpeas
1x 400g tin cooked lentils
150gdry wholemeal pastasuch as fusilli
200gbroccoli
100gkale
1x 680g jar tomato passata or 2 x 400g tins chopped tomatoes
100gtomato paste
2tablespoonstamarior soy sauce
2.5litres vegetable stock
½teaspoonblack pepper
Optional: chilli flakes to taste
Salt to taste
Instructions
Prepare your vegetables: Peel and finely dice the onions and garlic. Slice the carrots and cut the leeks into thin rounds (approx 2 cm rounds). Cut the broccoli into small florets and finely chop the stalk making sure to use it as well. Separate the kale leaves from the stalk and finely chop and finely chop the stalk aswell. Drain and rinse the black beans, chickpeas and lentils.
Fry the onions: In a large pot over a high heat, add the diced onions. Cook for 3-4 minutes, stirring regularly. If anything begins to stick, add 2 tablespoons of water/vegetable stock to deglaze the pot.
Cook & sweat the veg: Add the leeks, carrots, broccoli stalks, kale stalks, and a generous pinch of salt. Cook for 2 minutes stirring regularly. Add 50 ml of vegetable stock, cover with a lid, reduce the heat to low to medium and let the vegetables sweat for about 10 minutes, stirring occasionally.
Add the remaining ingredients: To the pot, add the black beans, chickpeas, lentils, tomato passata, tomato paste, tamari, the rest of the vegetable stock, pasta, and kale leaves. Stir to combine. With the lid on, bring the stew to a boil. Then, reduce the heat to low and let it simmer for 10 minutes. Stir occasionally.
Taste & Season: After simmering, taste the stew and adjust the seasoning with salt and black pepper. If you prefer a spicier stew, add chilli flakes to your liking.
Serve the stew warm with fresh bread on the side for a hearty and nourishing meal.
Notes
This stew can also be cooked in a slow cooker. Combine all ingredients in the slow cooker and cook on low for several hours until the flavours are well combined and the vegetables are tender.
Just three ingredients and super easy to make, quinoa is gluten free and a high protein grain, here we toast the quinoa to give it a nutty crispy taste and then top with some goji berries and pistachios for a pop of colour!
Takes 50 minutesminutes
Serves 12
Ingredients
200gChocolate1 ¼ cups, chopped or chips
200gAlmond butter/peanut butter¾ cup
100gQuinoauncooked (½ cup)
Decoration
Handful Goji berries
Handful Shelled pistachio
Instructions
Toast the quinoa: Heat a saucepan over low-medium heat, add the quinoa, and stir until it starts popping, this should take approx 5 mins. Stir for another minute, then remove from heat.
Melt the chocolate: Melt the chocolate, in a bain marie/ water boiler or in the microwave
Add the peanut butter: Stir in the almond butter or peanut butter to the chocolate.
Combine and prepare: Mix everything well, then line a baking tray with parchment paper. We used a small tray that was 16cm x 12cm x 5cm high
Set the mixture: Pour the mixture onto the parchment-lined container and sprinkle over some goji berries and shelled pistachios, freeze for 30 mins or leave to set in the fridge for 2 hours
Slice and enjoy: Cut the bars into squares, we got 12 small squares and enjoy!
This is a wonderful, immunity-boosting winter drink that’s as functional as it is delicious. Packed with fresh, vibrant ingredients like apple, celery, and kale, this fizzy soda is the perfect way to give your body some love during a season when we’re all a little more susceptible to colds and flu. With warming ginger and soothing mint, it also helps cleanse and reset your system after a bit of holiday indulgence. Light, refreshing, and full of flu-busting goodness, this drink will have you feeling recharged and ready to take on the colder months!
Takes 6 daysdays20 minutesminutes
Serves 4
Ingredients
5medium applesantioxidants & vitamin C
2small heads of fennel
1thumb-sized piece of fresh gingeranti-inflammatory & soothing for colds
2lemonsvitamin C & alkalizing
½cucumberhydration & cooling
1handful of kalevitamin C & immune support
1head of pak choi
5-6fresh mint leavessoothing & refreshing
2tbspcoconut sugar or brown sugarfor fermentation fuel
Instructions
Prepare the Juice:
Juice the kale, fennel, pak choi, cucumber, 3 apples, some of the ginger.
Prep the veg for Fermentation:
Quarter the remaining 2 apples, roughly slice the remaining ginger, quarter the lemons and add to a jar or jug that is approx 1-2L in volume. Pour in the juice along with the mint leaves and the 2 tbsp of coconut sugar. There is wild yeast occurring on the skin of the lemons, apples, ginger and mint leaves which convert the sugars to natural carbonation and probiotic bacteria. Cover with a lid or cloth.
Leave to ferment
Leave to ferment at room temperature in indirect sunlight for 2-3 days. If the jar is sealed you will have to burp it regularly which simply means opening the lid and closing it to release excess build up of carbonation.
Bottle the Juice for 2nd Fermentation:
Sieve the juice and pour into a sterilized glass bottle or jar with a tight-fitting lid. Leave about 1 inch of headspace for the gas to build up.
Ferment:
Store the bottle at room temperature for another 2-3 days. Check daily to "burp" (release gas) to avoid pressure buildup.
Chill and Serve:
Once fizzy and slightly tangy, refrigerate the drink to slow fermentation. Serve cold, garnished with a sprig of mint or a slice of cucumber.
Notes
How it supports immunity
Apple: Provides antioxidants to fight free radicals and boost overall health.
Fennel: Rich in minerals and helps maintain electrolyte balance.
Ginger: Fights inflammation and soothes colds and sore throats.
Lemon: High in vitamin C, helping to ward off colds and flu.
Mint: Eases digestion and adds a refreshing touch.
Kale: Packed with vitamin C and essential nutrients for immune health.
Cucumber: Hydrates the body and helps flush out toxins.
Tofu often gets a bad rap for being bland, but this recipe is here to change that perception! By using a clever cutting method inspired by hasselback potatoes, you create deep, flavourful pockets where the miso glaze seeps in, ensuring every bite is packed with umami goodness. This technique not only transforms the texture of the tofu but also makes it visually impressive and incredibly delicious. Paired with julienned carrots, kimchi, and a bed of rice or quinoa, it's a delicious meal that will make even tofu skeptics reconsider!
Takes 35 minutesminutes
Serves 2
Ingredients
Miso Glaze
1tbspmiso
1tbspmaple syrup
1tbsprapeseed oil
Juice of 1 lemon
1tbspGochugaru or chilli flakes
1thumb gingergrated
1garlic clovegrated
Tofu & Trimmings
280gblock firm tofuapprox 1 ¼ cups chopped
2carrotjulienned (or veg of choice)
2tablespoonkimchi
400gapprox 2 cup cooked rice or quinoa
Instructions
Prepare the Tofu:
Place the block of tofu on a cutting board with a chopstick or similar object on either side.
Slice the tofu in vertical lines, stopping at the chopsticks to avoid cutting through.
Flip the tofu and repeat with horizontal slices to create the accordion effect.
Make the Miso Glaze:
In a small bowl, whisk together the miso, maple syrup, rapeseed oil, lemon juice, gochugaru, grated ginger, and garlic until smooth.
Glaze and Roast:
Preheat your oven to 200°C (400°F).
Place the accordion tofu on a lined baking tray. Use a brush or spoon to coat the tofu thoroughly with the miso glaze, ensuring it seeps into the cuts.
Bake for 20–25 minutes, basting halfway through with any remaining glaze, until golden and slightly crisp.
Prepare the Vegetables and Base:
While the tofu bakes, julienne the carrots and prepare your kimchi and cooked rice or quinoa.
Assemble:
Serve the roasted accordion tofu on a bed of rice or quinoa.
Top with julienned carrots and a dollop of kimchi.
Optional Garnishes:
Add sliced green onions, sesame seeds, or a drizzle of toasted sesame oil for extra flavor.
Creamy Linguine with Shredded Sprouts and Mushrooms
This is one of the best ways to use brussel sprouts which are often left over around the festive period! By shredding them they cook quickly and char which unlocks an extra layer of flavour! Here we make a cashew cream which goes perfectly with linguine and mushrooms
Takes 20 minutesminutes
Serves 2
Ingredients
For the Pasta:
250glinguine pasta
250gmushrooms of choiceoyster, shiitake, chestnut suggested
1large red onionabout 200 g
2clovesof garlic
150gbrussel sprouts
2tbsptamari
For the Creamy Cashew Sauce:
100gcashew nuts
500mlplant milk of choice
Juice of ½ a lemon
1tspgarlic powder
2tbspnutritional yeast
Salt and black pepper to taste
Optional Garnish:
1fresh chilliseeds removed and sliced finely
Instructions
Prepare Cashews: Place the cashew nuts in a small pot and cover with boiling water. Simmer gently for 5-10 minutes, then drain and rinse.
Cook Pasta: Fill a large saucepan with boiling water and add 1 tbsp of salt. Add your pasta and cook according to package instructions.
Prepare Vegetables: Peel and finely slice the onion and garlic. Finely chop the mushrooms. Finely slice the brussel sprouts
Cook Onion and Mushrooms: Heat a large wide bottom pan over high heat. Add 1 tbsp of oil (or a few sprays of oil), followed by the onions, sliced brussel sprouts and ½ tsp of salt. Reduce the heat to medium and cook for 4-5 minutes stirring until the onions brown slightly. Stir occasionally. Add the chopped mushrooms and garlic and cook for another 4-5 minutes. Stir in the tamari, cook for an additional minute, then turn off the heat.
Prepare Cashew Sauce: While the mushrooms are cooking, make the cashew sauce. Add the drained and rinsed cashew nuts and the rest of the sauce ingredients to a blender or food processor. Blend at high speed until smooth. Add the creamy cashew sauce to the pan, then turn the heat to medium. Cook for 1-2 minutes, stirring continuously, to allow the sauce to thicken.
Combine Pasta, Sauce & Mushrooms: Drain the cooked pasta, reserving some pasta water. Mix the pasta into the sauce, making sure the pasta is well coated. If the sauce is too thick, add reserved pasta water until you reach your desired creamy texture. If it is too watery, cook for a few minutes to thicken, stirring constantly to avoid sticking. Taste and adjust seasoning with salt and black pepper as needed. Add the mushrooms, oninos and sprout mixture and mix through.
Garnish and Serve: Optionally, garnish with finely sliced fresh red chilli. Serve hot and enjoy your creamy, comforting pasta!
Half the brussel sprouts and peel and finely dice the garlic cloves.
Heat a non-stick pan on high heat, once hot add the butter and allow to melt.
Add the halved brussel sprouts along with a pinch of salt and leave to cook without moving for 3 mins. Turn the sprouts and they should be charred on one side. Flip them to char on the other side and add the garlic and fry for 2 mins and then add 4 tbsp of water and put a lid on to steam for 4 mins. Remove the lid and allow the water to evaporate and finish by adding the vinegar, maple syrup and flaked almond and leave to cook for a further 2 mins. Taste and adjust the seasoning to your liking by adding more salt or black pepper.
Korean Style Brussel Sprouts
Peel and finely dice the garlic and ginger. Finely dice the chilli removing the seeds if you prefer it less hot. Quarter the brussel sprouts.
Heat 1 tbsp of oil in a large non-stick pan over medium-high heat.
Add the ginger, garlic, and chili, sautéing for about 30 seconds. Add the quartered Brussels sprouts and stir-fry for 2-3 minutes until they begin to char slightly.
Add 4 tbsp of water, cover with a lid, and steam for 3-5 minutes until the sprouts are just tender but not mushy. Stir occasionally and add more water if needed.
Remove the lid and add the gochujang, soy sauce, rice vinegar, and maple syrup, stirring well to coat. Cook for another 2 minutes until the sauce thickens slightly.
Drizzle with toasted sesame oil, then toss the sprouts gently to combine.
Serve garnished with toasted sesame seeds and sliced spring onions. Enjoy!
Sweet Cranberry and Chestnut Sprouts
Quarter the cleaned brussel sprouts. In a large non-stick pan, heat 2 tbsp of oil over a high heat. When hot, add the sprouts and 1⁄4 tsp salt. Reduce the heat to medium and cook for 2-3 minutes stirring occasionally. Add the veg stock and cover with a tight lid for 3-5 minutes to cook the sprouts a little faster. Add more water if they begin to stick.
Roughly chop the cooked chestnuts.
Remove the lid and add the chestnuts and cook for 2 minutes. Add the cranberry sauce, mixing well. Continue cooking to heat through for 3 minutes, add the remaining salt and serve immediately with your Christmas dinner.
This easy Pesto Wreath is your ultimate festive hack—low effort, high impact! Perfect as a finger food or party center-piece, it’s as impressive as it is simple to make. Using The Happy Pear’s Lovely Basil, Spicy Red Pepper, and Sundried Tomato Pestos, this flaky, golden wreath is full of bold flavours and is a real crowd-pleaser. Minimal prep, maximum wow factor!
Takes 25 minutesminutes
Serves 8
Ingredients
120gThe Happy Pear Lovely Basil Pestoapprox. ½ cup
120gThe Happy Pear Spicy Red Pepper Pestoapprox. ½ cup
120gThe Happy Pear Sundried Tomato Pestoapprox. ½ cup
320gsheet of chilled puff pastryapprox. 11 oz
3tbspoat milk
Instructions
Prepare the pastry:
Roll out the puff pastry sheet onto a clean surface. Cut the sheet in half lengthwise.
Add the pesto:
Spread your pesto of choice evenly over one half of the pastry. Use the Lovely Basil, Spicy Red Pepper, or Sundried Tomato Pesto—or mix and match for variety!
Shape the stars:
Place the other half of the pastry on top to sandwich the pesto. Using a star-shaped cookie cutter, cut out star shapes from the layered pastry.
Form the wreath:
On a fresh sheet of baking parchment, mark out a large circle (using a bowl or plate as a guide). Arrange the pastry stars along the circle, slightly overlapping, to form a wreath shape.
Brush and bake:
Lightly brush the pastry stars with oat milk to ensure a golden finish. Transfer the wreath (on the parchment) to a baking tray.
Bake:
Preheat your oven to 200°C (390°F) and bake the wreath for 15–20 minutes, or until golden and puffed.
Serve:
Let the wreath cool slightly before serving. This beautiful and flavorful centerpiece is perfect for sharing! Serve alongside extra pesto for dipping!
This is a wonderful, healthier festive treat where dates form the base, stuffed with peanut butter, and topped with melted chocolate. Shaped into a Christmas tree and decorated with pistachios and goji berries, this treat adds a festive pop to your holiday table!
Takes 30 minutesminutes
Serves 12
Ingredients
Base Ingredients:
250g1 ½ cups medjool dates or pitted dates (medjool preferred)
100g½ cup crunchy peanut butter or almond butter
150g1 cup chocolate
For Decoration:
Sea salt
Handful of pistachio nutsremoved from shell
30g¼ cup goji berries or freeze-dried raspberries
Instructions
Prepare the dates and shape the tree:
Remove the stones from 250g (8.8 oz) of medjool dates. Open them out and arrange them on a sheet of baking parchment in the shape of a Christmas tree. Fold the parchment around the dates, leaving extra room, and seal the edges. Use a rolling pin or mug to press down firmly, compacting the dates so they hold their shape when handled and so you have a firm solid base.
Add the peanut butter layer:
Spoon 100g (3.5 oz) of crunchy peanut butter over the flattened dates, spreading it evenly to cover the entire tree shape. Place the tree in the freezer to set for 20 minutes.
Melt and drizzle the chocolate:
Melt 150g (5.3 oz) of chocolate using a double boiler or microwave. Drizzle the melted chocolate over the peanut butter layer, ensuring it’s evenly coated.
Decorate the tree:
Dice a handful of pistachio nuts and sprinkle them over the chocolate layer. Add 30g (1 oz) of goji berries or freeze-dried raspberries for festive colour, and finish with a light sprinkle of sea salt.
Cut and serve:
Once set, remove the parchment and carefully cut the tree into portions. Serve immediately or store in the fridge until ready to enjoy.
Warm, decadent, and absolutely luxurious—these hot chocolate recipes are here to elevate your cosy drink game. Whether you're craving the richness of a ganache-like chocolate cream, the fragrant blend of pistachio milk with floral rose and cardamom, or the pure intensity of freshly roasted cacao, there's something here for every chocolate lover. These recipes celebrate bold flavours, wholesome ingredients, and a touch of indulgence—perfect for a chilly evening or when you need a little treat. We made the creamy pistachio milk using our Namawell M1 plant milk maker for the most delicious creamy drink! Use code HAPPYPEARM1 for 10% off!
Takes 1 hourhour
Serves 2
Ingredients
Chocolate Ganache Hot Chocolate
250goat milk1 cup
250goat cream or cream1 cup
50gchocolate1.75 oz or about 3.5 tbsp chopped
Zest of 1 orange
Pistachio Hot Chocolate
500mlpistachio milk2 cups
50gchocolate1.75 oz or about 3.5 tbsp chopped
3cardamom pods
3rose petalsoptional
The Purist – Roasted Cocoa Bean Ground to Get Cocoa Liquor
100graw cocoa beans or nibsabout 3/4 cup
30gcoconut sugar2.5 tbsp
500mloat milk2 cups
1vanilla pod
Instructions
Chocolate Cream Hot Chocolate
In a saucepan, combine 250ml oat milk and 250ml oat cream. Heat gently over medium heat until warm but not boiling.
While the milk mixture heats, chop 50g chocolate finely and zest 1 orange.
Add the chopped chocolate and orange zest to the warm milk mixture.
Whisk continuously until the chocolate is fully melted, and the mixture thickens to a ganache-like consistency.
Pour into your favourite mug and serve immediately. The rich, velvety texture makes this hot chocolate truly luxurious.
Pistachio Milk Hot Chocolate
Prepare 500ml pistachio milk using a plant milk maker or blend 100g of soaked pistachios with water and strain.
Heat the pistachio milk in a saucepan over medium heat. Add 3 cardamom pods (lightly crushed) and 3 rose petals, allowing the flavours to infuse as the milk warms.
Chop 50g chocolate finely and whisk it into the warm pistachio milk until fully melted and smooth.
Pour the hot chocolate into a mug and top with a dollop of whipped cream. Garnish with additional rose petals for a stunning and aromatic finish.
This fragrant and decadent drink is a favourite, offering a perfect balance of floral and nutty flavours.
Purest Cacao Bean Hot Chocolate
Preheat your oven to 180°C (350°F). Spread 100g raw cacao beans evenly on a baking tray and roast for 10-12 minutes until aromatic. Let them cool, then crack and peel them to remove the husks.
Grind the peeled cacao beans in a pestle and mortar or a high-powered blender until smooth, forming a paste (cocoa liquor).
In a saucepan, combine 500ml oat milk, 30g coconut sugar, a pinch of salt, and 1 vanilla pod (split lengthwise and seeds scraped into the mix). Heat over medium heat.
Add the cacao paste to the warm oat milk mixture. Whisk thoroughly until the cacao is fully dissolved, and the mixture is smooth.
Serve the hot chocolate in small cups to savour its rich, intense flavour. This recipe highlights the pure, unadulterated essence of roasted cacao beans.
No baking required, this is incredibly tasty and the textures in this are insane! A creamy, black forest tiramisu encased in a shell of hard cracking chocolate, this is one of our favourite cakes at the moment!
Takes 50 minutesminutes
Serves 6
Ingredients
Coffee Sponge Base
1x 250g pack of plant-based biscuitsplain biscuits or ladyfinger biscuits (about 2 ½ cups whole biscuits)
200mlstrong black coffee¾ cup
Hard Chocolate Layer
150gdark chocolate1 cup, chopped
2tbspvegetable oil
Cherry Layer
250gcherry jam or cranberry sauce¾ cup
Cream Layer
250mlvegan cream1 cup
150mlvegan cream cheese⅔ cup
3tbspkirsch or marsala cherry liquoroptional
1vanilla pod
3tbspicing sugar
Garnish
30gcacao powder¼ cup
Chocolate to garnish
Instructions
Chocolate layer
Get a 1 lb loaf baking tin and grease with a little oil and carefully line with baking parchment right up the sides. Ensure the paper is sticking to the baking tin
Chop the chocolate into small pieces and add to a bowl along with the vegetable oil and melt using a bain marie or microwave. Carefully pour in the melted chocolate to the lined loaf tin and tilt it around letting gravity do its work so that the chocolate coats all the sides evenly. Tip out any excess chocolate and set aside in the freezer for 10 mins or fridge for 15 mins.
Whip cream
Add the plant based cream to a large bowl along with the icing sugar, along with the cream cheese and scrape out the inside of the vanilla pod and add. Using an electric whisk whip the cream until you reach stiff peaks, this should take 4-5 mins. It should be super smooth with stiff peaks. You want to ensure it’s thick enough so that it will hold its shape.
Coffee soak
In a bowl add the coffee ready to dunk the biscuits.
Plating up
Carefully scoop out half of the cream layer and into the base of the chocolate shell and spread it out evenly, it should fill ⅓ of the chocolate case. On top of the cream layer, spoon over a layer of the cherries. Next dip the biscuits into the coffee soak and add 2 layers of soaked biscuits on top of the cherries (if you are using lady finger biscuits or similar thicker biscuits just put in a single layer). Repeat this process adding cream on top of the biscuits, followed by cherries, followed by soaked biscuits. You want to ensure that there are no gaps and that the loaf tin is full. Set aside in the freezer for 10 mins to set.
Ready to serve
Place a serving plan upside down on top of the tin (held up correctly!) Secure the plate and tin with both hands and lift and invert the tin onto the plate. Slowly lift off the tin and peel away the baking paper. Dust with some cocoa powder and some chocolate shavings. Use a hot knife to cut or else just crack with a large spoon!
This is a beautiful centre-piece show-stopper! We roast a whole cauliflower in a smoky umami maple glaze and pair it with creamy butter bean spread then drizzle over a cranberry sauce and a zingy green sauce, and you’ve got a dish that’s as delicious as it is stunning.
Parboil the cauliflower: Fill and boil the kettle, add the just boiled water to a large saucepan (approx 5L) with 1 tbsp of salt. Remove any damaged leaves from the cauliflower and clean the cauliflower. Add to the saucepan and cover with a lid and leave to steam for 10 mins. Carefully remove the cauliflower from the pot and drain and place on a baking tray
In a small bowl, mix the olive oil, smoked paprika, tamari, maple syrup, & salt. Rub this mixture all over the cauliflower and bake in the oven for 20 mins until it starts to char around the edges
Make the Cranberry Glaze:
Add the ingredients for the cranberry glaze to a blender and blend till smooth. It should be runny and have a bright red colour. Taste and adjust the seasoning to your liking.
Make the Butterbean spread:
Drain and rinse the butter beans, peel the garlic, and add to a food processor or blender along with the rest of the ingredients for the butterbean spread and blend till silky smooth. Taste and adjust the seasoning to your liking.
Prepare the Green Herb Sauce:
Blend parsley, olive oil, vinegar, capers, garlic, salt, and pepper until smooth (if you prefer a chunkier texture you can also finely chop the parsley and capers or grind up all ingredients to a nestle and mortar). Add water or more oil if needed for a drizzleable consistency. Taste and adjust the seasoning to your liking.
Assemble the Dish:
Spread the buttery mash on a large serving platter. Place the roasted cauliflower on top. Drizzle over the cranberry glaze followed by the green herb sauce around and over the cauliflower. Serve warm and enjoy!
We genuinely didn't think this would work and also asked ourselves why ferment ketchup? You might wonder the same but trust us, this is genuinely the best ketchup Steve’s had ever tried! The fermentation process brings a real depth of flavour that you wouldn't otherwise get. It's so worth making and even makes a great gift!
Takes 7 daysdays15 minutesminutes
Serves 12
Ingredients
For fermentation:
500gcherry tomatoesabout 3 cups, ripe and organic
10gsea salt or Himalayan salt2 tsp, non-iodized
240mlwater1 cup
½red onion
2-3garlic cloves
10gfresh ginger1 thumb sized piece
1sprig fresh thymeoptional, for aroma
1green chilli
For ketchup blending:
30–45 ml apple cider vinegar2–3 tbsp, adjust for taste
Peel and finely dice the onion, garlic cloves, ginger and green chilli
Place the tomatoes in a clean glass jar along with the onion, garlic, chilli and thyme,
Make the brine:
Dissolve the sea salt in filtered water to create a simple brine.
Pour the brine over the tomatoes and other veg, ensuring they are fully submerged. Use a fermentation weight or a small, clean jar lid to keep the tomatoes submerged under the water
Ferment the tomatoes:
Cover the jar with a loose-fitting lid or a piece of cloth secured with a rubber band.
Place the jar in a room at room temperature out of direct sunlight and leave to ferment for 5-7 days (20–25°C / 68–77°F).
Check daily to ensure the tomatoes remain submerged, and burp the jar (if sealed) to release gas buildup. The tomatoes are ready when they taste tangy, slightly fizzy, and have developed a fermented aroma.
Blend into ketchup:
Strain the fermented tomatoes, reserving some of the brine.
Blend the tomatoes with apple cider vinegar, maple syrup, tomato concentrate, tamari/ soy sauce until smooth. Add reserved brine, a tablespoon at a time, to adjust the consistency.
Taste and adjust:
Taste the ketchup and adjust the seasoning to your liking by adding more sweetener for balance or vinegar for extra tang.
Store and use:
Transfer the ketchup to a clean jar or bottle. Store in the refrigerator, where it will keep for 4–6 weeks.
Tips
For smoother ketchup, pass the blended mixture through a fine mesh sieve.
If you like a spicier ketchup, add a pinch of chili flakes or a fermented chili pepper to the blend.
Save leftover brine to start another batch of fermented vegetables or use as a savory probiotic shot.
Looking for the perfect homemade Christmas gift? These healthier Ferrero Rocher bites are a festive twist on the classic treat! They're indulgent, no-bake, gluten-free, and packed with protein. Plus, they can be made virtually sugar-free, depending on the chocolate you choose. Thoughtful, delicious, and made with love—these are guaranteed to impress and make your holiday gifting extra special!
Takes 30 minutesminutes
Serves 20
Ingredients
250ghazelnuts100g for hazelnut butter (~1 ¾ cups hazelnuts, ¾ cup for hazelnut butter)
Chocolate hazelnut filling:
2tbspcoconut oil
200gMedjool datespitted (~1 cup, packed)
1tspvanilla extract
30gcocoa powder~¼ cup
Pinchof salt
Instructions
Prepare Hazelnuts:
Preheat the oven to 180°C.
Spread the hazelnuts on a baking sheet and toast for 8-10 minutes until fragrant and lightly golden.
Transfer the toasted hazelnuts to a clean tea towel and rub them to remove the skins.
Set aside 100g of skinned hazelnuts for hazelnut butter and reserve 20 whole hazelnuts for centres. Roughly chop the remaining hazelnuts.
Make Hazelnut Butter:
In a food processor, blend 100g skinned roasted hazelnuts with the coconut oil and a pinch of salt until they form a nut butter (3-5 mins).
Prepare Filling:
Remove stones from Medjool dates, leaving roughly 200g.
Add pitted dates, vanilla extract, cocoa powder, and 3-4 tbsp water to the hazelnut butter. Blend until a smooth ball forms.
Form Balls:
Take a small portion of the filling (approx 20g) and place a whole hazelnut in the middle.
Roll into smooth balls (approx 1.5-2 cm diameter), ensuring the hazelnut is centred. Repeat for all filling, you should get approx 20 balls.
Roll balls in the chopped hazelnuts, pressing gently so they stick.
Coat in Chocolate:
Melt chocolate in a bain-marie or microwave.
Dip each ball into the melted chocolate, then sprinkle chopped hazelnuts on top.
Enjoy:
Allow the chocolate to set before serving. Enjoy your healthier Ferrero Rocher protein balls!
In this inspiring, we sit down with Alexandra Pope and Sjanie Hugo Wurlitzer, the visionary co-founders of The Red School. Alexandra and Sjanie are internationally recognised for their pioneering work in the field of menstruality—a groundbreaking approach to understanding the power of the menstrual cycle and its role in fostering creativity, wellbeing, and personal transformation.
Episode 178
Together, they’ve co-authored Wild Power and their latest book, Wise Power: Discover the Liberating Power of Menopause. They also host the widely celebrated Menstruality Podcast, where they dive deep into topics of cyclical living and empowerment.
This conversation explores how embracing the natural rhythms of the menstrual cycle and menopause can lead to profound self-discovery and liberation. Alexandra and Sjanie share their wisdom, practical tools, and insights into how cyclical awareness can transform every aspect of life, from relationships and work to health and spirituality.
Whether you’re navigating your menstrual years, approaching menopause, or supporting someone who is, this episode offers empowering insights and practical advice. Alexandra and Sjanie’s work is a call to reconnect with the innate wisdom of the body and embrace the cycles of life as allies in growth and transformation.
Dave & Steve
Lots of love,
SPONSORS & DISCOUNT CODES:
Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% discount for you!
VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 20% discount and if you buy now you also get free access to their incredible course showcasing some of the biggest names in the health and wellness space.
Make your own tortilla? Grab a tortilla wrap, spoon on this delicious filling and customize your creation with your favourite additions such as fresh tomato salsa, creamy avocado slices, and a sprinkle of chopped coriander. Relish every bite!
INGREDIENTS
Cooked Brown Rice (30%) [Water, Brown Rice], Tomatoes (22%), Red Peppers (7%), Sweet Corn (6%), Red Kidney Beans (5%), Onions, Leeks, Black Beans (4.5%), Yellow Peppers (3.5%), Green Peppers (3.5%), Jalapeño Chillies (2%), Spices, Corn Starch, Garlic Purée, Tomato Paste, Rapeseed Oil, Agave Syrup, Salt, Red Chillies, Herbs, Onion Powder, Garlic Powder
ALLERGEN INFORMATION
For allergens incl. Cereals containing Gluten, see ingredients highlighted.
NUTRITIONAL INFORMATION
Typical
per 100g
Energy
321kJ / 76kcal
Fat
0.9g
Of which Saturates
0.1g
Carbohydrates
13g
Of which Sugars
2.7g
Fibre
3.2g
Protein
2.4g
Salt
0.31g
Sodium
0.31g
This Pack Contains 1 Serving
Size: 400g
Make it your own Add your own ingredients e.g. Tofu, peas or whatever you fancy for that extra oomph!
For allergens incl. Cereals containing Gluten, see ingredients highlighted. Contains Soya, Wheat – May Also Contain Traces of Mustard
NUTRITIONAL INFORMATION
Typical
per 100g
Energy
443kJ / 105kcal
Fat
1.9g
Of which Saturates
0.5g
Carbohydrates
16g
Of which Sugars
0.9g
Fibre
3.5g
Protein
4.3g
Salt
0.32g
Sodium
0.32g
This Pack Contains 1 Serving
Fermented Festive Fruit Punch
This Fermented Festive Fruit Punch is a fun and fizzy drink that’s perfect for the holiday season! Made with fresh cranberries, apples, citrus, and warming spices like cinnamon and cloves, it’s packed with festive flavours and a light, natural sparkle from wild fermentation. We used our Namawell J2 juicer to make the cranberry and apple juice – it’s the best juicer we’ve used and we absolutely love it! Use code HAPPYPEAR10 for 10% off!
Takes 6 daysdays15 minutesminutes
Serves 4
Ingredients
For the fermented punch:
Fresh Cranberries: 200g2 cups
4Apples mediumsweet variety like Fuji or Honeycrisp)
2Orangesunwaxed, organic
1Lemonunwaxed, organic
Fresh Ginger: 10g1-inch piece, peeled
2tablespoonsof brown sugar
3cinnamon sticks
1tspwhole Cloves
1tspStar Anise
To serve:
1tbspwhite sugar
1tbsporange zest
Instructions
Juice the Ingredients:
Feed the cranberries and apples, through your Namawell J2 juicer.
Transfer to Fermentation Vessel:
Pour the juice into a sterilized glass jar, leaving at least 1-2 inches of headspace for bubbling.
Optional: Add a few slices of citrus fruit, ginger, cinnamon sticks, star anise and cloves to the jar to enhance the aromatic notes. We recommend using organic, unwaxed citrus fruit, as we want to preserve the wild yeast on the outer skin of the fruit which kickstarts the fermentation process.
Kickstart Fermentation:
Cover the jar with a cheesecloth or a loose-fitting lid to allow wild yeast and bacteria from the environment to interact with the juice.
Place the jar in a warm, dark place (around 18-24°C / 65-75°F) for 2-4 days
Monitor the Fermentation:
Look for small bubbles and a slight tangy aroma, indicating fermentation is active.
Taste daily to avoid over-fermentation; you want it lightly fizzy and tangy, not overly sour.
Strain and Bottle:
Strain the fermented juice into airtight bottles to remove ginger and apple pieces.
Seal tightly and allow it to ferment for an additional 2-5 days at room temperature for carbonation. Ensure to burp each day to prevent a build up of excess carbonation, this simply means open the lid and close it for a second each day!
Refrigerate to stop fermentation and retain fizz.
Serve
Serve over ice in a tall glass.
Garnish with a sugar rim by mixing orange zest & sugar and rolling the rim of the glass in the sugar mixture. Garnish with a slice of orange and cinnamon stick
These make a wonderful edible gift and great last minute present which everyone likes! Literally takes 30 mins and they can look very professional! If you have a nice box and a ribbon, it can really make them look like a fancy homemade gift!
Takes 30 minutesminutes
Serves 36
Ingredients
300gdark chocolate1 ¾ cups, chopped or chips
150mlHappy Pear oat milk⅔ cup
150gbutterplant-based (⅔ cup)
50gshelled pistachios⅓ cup
50gtoasted hazelnuts⅓ cup
20gfreeze-dried raspberries⅓ cup
Instructions
Break up the chocolate into small pieces and put in a bowl.
Finely dice the pistachios and hazelnuts into a fine crumb ensuring to keep them separate. You could alternatively use a blender. Do the same with the freeze dried raspberries
Put the oat milk and butter into a medium sauce pan on high heat. Bring to a boil and reduce to a simmer until the butter has melted.
Remove from the heat and pour over the chocolate.
Leave to sit for 1 minute and stir until it’s all well combined and super chocolatey.
Divide into three bowls, in one bowl add half the pistachio crumb and mix through, in the second bowl add half of the hazelnut crumb and mix through and in the final bowl add half of the freeze dried raspberries and mix through.
Put each of the three bowls in the fridge to set, this will take approx 20-30 mins.
Remove once set and roll into small balls (approx 15g in weight) being careful not to handle too much as they will melt if you handle them too much.
Coat each different truffle in their respective topping as in the pistachio truffle coat in pistachio and similarly with the other two varieties
Put in a small box or clear bag, label up and enjoy!
This is perfect for those evenings that you don't feel like standing over a stove and washing lots of dishes, it takes 5 mins preparation and then the oven does the work and you only have one pan to wash up! Orzo is pasta that looks like rice and goes wonderfully creamy in this dish. We used our Happy Pear Sundried Tomato Pesto which really elevates the flavour of the dish!
Takes 40 minutesminutes
Serves 2
Ingredients
1onionabout 1 cup chopped
1courgetteabout ½ cup grated or diced
1tin400g of chickpeas (about 1 ¾ cups cooked chickpeas)
300gorzo pastaabout 3 cups dry pasta
800mlvegetable stock1 ⅔ cups
1tin400g chopped tomatoes (about 1 ¾ cups)
100mlHappy Pear sundried tomato pesto or pesto of choice
½tspblack pepper
1tspsalt
100gcherry tomatoesabout ⅔ cup
1tspchilli flakesoptional, for garnish
Instructions
Preheat the oven.
Preheat the oven to 200°C (375°F).
Prepare the vegetables and other ingredients.
Peel and finely dice the onion. Dice the courgette into small bitesized pieces. Drain and rinse the chickpeas.
Assemble everything in a casserole dish.
In a large casserole or baking dish, add the diced onion, diced courgette, chickpeas, cherry tomatoes, pasta, vegetable stock, tin of chopped tomatoes, pesto, salt and black pepper. Gently mix everything to combine. Ensure the pasta is fully submerged in the liquid for even cooking.
Bake the pasta.
Cover the dish tightly with a lid, baking parchment or aluminium foil. Place in the preheated oven and bake for 20 minutes, or until the pasta is al dente. Remove the foil or lid and bake for a further 10 mins or until the pasta is cooked and soft but still has some bite.
Taste and season .
Remove the dish from the oven and carefully stir to ensure the sauce is evenly distributed. Taste and adjust the seasoning to your liking by adding more salt, black pepper or chili.
Serve and enjoy.
Serve immediately, garnish with a glug of olive oil, some fresh basil and/ or a sprinkle with chilli flakes and enjoy!
This recipe transforms pistachios into a creamy, sweetened paste that blends into a silky texture. Matcha, though not always our go-to ingredient, complements the pistachio perfectly and adds a vibrant green hue without any artificial colors. We used an ice cube tray for mini bites, but it works just as well in a larger tray cut into squares.
Takes 15 minutesminutes
Serves 24
Ingredients
Chocolate Layer
300gDark chocolateapprox. 1.75 cups
Pistachio Cream Layer
150gshelled pistachio nuts1 cup
1tbspmatcha powder
2tbspcoconut oil
3tbspmaple syrup
1tspvanilla extract
Instructions
Melt Chocolate, layer into mould and freeze
Chop the chocolate into small pieces and melt using a bain marie or microwave. Divide into two bowls. Take half of the melted chocolate and divide between all the squares in the mould. You want to fill each square with chocolate and use a small spoon to brush the chocolate up the sides a little so they form little cups. Put the chocolate filled moulds into the freezer so the chocolate hardens for 15 mins.
Make pistachio layer and layer on
Add the shelled pistachio nuts to a food processor along with the coconut oil, maple syrup and vanilla extract and blend till it forms a silky smooth pistachio butter. This will take a few mins and if your food processor is heating up give it a little break.
Once the chocolate is set, remove from the freezer and spoon the pistachio butter onto each square.
Cover with melted chocolate and cool to set
Pour the additional melted chocolate over the pistachio layer, spreading evenly for a smooth layer. Put in the fridge to set for 30 mins before removing each square and enjoying!
Notes
If you don’t have a silicone mould , you can use a regular baking tray and cut them into squares.
Easy, tasty and very little to clean up! This makes a great quick mid week dinner that also works well as a cold salad the next day if you make extra. If you are Italian, apologies up front for cooking the pasta in the oven which is a big no no in traditional Italian cooking but it works fab here and saves on washing up! We love to serve this with a crust of bread which works perfect to clean up the juices left on the plate! This dish also goes great with your favourite grated cheese to add more richness!
Takes 30 minutesminutes
Serves 4
Ingredients
1red onionabout 1 cup chopped
1carrotabout ½ cup grated or diced
1tin400g of lentils (about 1 ¾ cups cooked lentils)
300gpasta of choiceabout 3 cups dry pasta
400mlvegetable stock1 ⅔ cups
250mlplant milknon-dairy milk of choice (1 cup)
1tin400g chopped tomatoes (about 1 ¾ cups)
15gnutritional yeastabout 2 tbsp
3clovesof garlicabout 1 tbsp minced
1tbspdried thyme or rosemary
50gsun-dried tomatoesabout ⅓ cup
1tbspmaple syrup
½tspblack pepper
1tspsalt
100gcherry tomatoesabout ⅔ cup
1handful30g fresh basilchopped (about ½ cup)
1tspchilli flakesoptional, for garnish
Instructions
Preheat the oven.
Preheat the oven to 200°C (375°F).
Prepare the vegetables and other ingredients.
Peel and finely dice the red onion. Peel and grate the carrot. Peel and finely chop the garlic. Halve the cherry tomatoes. Chop the sun-dried tomatoes into small pieces.
Assemble everything in a casserole dish.
In a large casserole or baking dish, add the diced onion, grated carrot, lentils, pasta, vegetable stock, plant milk, chopped tomatoes, nutritional yeast, garlic, thyme/rosemary, sun-dried tomatoes, maple syrup, and black pepper. Gently mix everything to combine. Ensure the pasta is fully submerged in the liquid for even cooking. Top with the halved cherry tomatoes and chopped basil.
Bake the pasta.
Cover the dish tightly with a lid or aluminium foil. Place in the preheated oven and bake for 25 minutes, or until the pasta is al dente. Remove the foil or lid and bake for a further 10 mins or until the pasta is cooked and soft but still has some bite.
Stir and garnish.
Remove the dish from the oven and carefully stir to ensure the sauce is evenly distributed. Sprinkle with chilli flakes (if using) or a glug of olive oil and garnish with fresh basil leaves.
Serve and enjoy.
Serve immediately, topped with additional fresh basil and vegan Parmesan, if desired.
The Happy Pear is celebrating 20 incredible years, and we’re overflowing with gratitude as we reflect on this amazing journey.
Episode 177
What began in 2004 as two brothers selling cabbages from a humble veg shop has blossomed into something truly special—a thriving café, a farm, a series of bestselling cookbooks, award-winning food products, and a passionate community devoted to health, happiness, and plant-based living. None of this would have been possible without the unwavering support of our incredible community.
In this week’s podcast episode, hosted by our wonderful friend Andrea Splendori, we dive into the journey – sharing the highs, the lows, and everything in between.
To mark this milestone, we’re thrilled to announce the launch of our new book, The Happy Pear 20: Recipes and Learnings From the First 20 Years. It’s a heartfelt celebration of our most-loved recipes and the lessons we’ve learned along the way, dedicated to the community that has supported us every step of the way.
Thank you for an unforgettable 20 years. Here’s to continuing to grow, share, and connect through delicious food and shared values!
Dave & Steve
Lots of love,
SPONSORS & DISCOUNT CODES:
Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% discount for you!
VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 20% discount and if you buy now you also get free access to their incredible course showcasing some of the biggest names in the health and wellness space.
We know what you’re thinking – "I’ve seen fire cider before." But trust us, not like this! Most fire cider recipes simply steep ingredients in vinegar, but here we take it a step further by fermenting the vinegar from scratch. Using fresh apples, foraged rosehips, and immune-boosting superfoods, this recipe infuses immunity benefits from the inside out. It's easy to make and a great ally in warding off colds and flus.
Takes 42 daysdays15 minutesminutes
Serves 16
Ingredients
500gapplesabout 2-3 apples
1Lwater4 cups
100gcoconutbrown, or white sugar (½ cup)
Handful of wild rosehips
10gfresh turmericabout 2 teaspoons grated or 1-inch piece
10gfresh gingerabout 2 teaspoons grated or 1-inch piece
20gfresh mint leaves1/2 cup loosely packed leaves
2lemonsideally unwaxed
Pinchof ground black pepper
1tbspcoconut oil
Instructions
Prepare the jar
Use a clean, sterilised 1.5-liter glass jar to avoid contamination.
Dissolve the sugar
In a separate container, dissolve 100g (½ cup) of sugar in 1L (4 cups) of water until fully mixed.
Prepare the ingredients
Slice the apples into quarters. Finely slice the ginger and turmeric. Cut the lemons into quarters.
Add to the jar
Add the apple slices, ginger, turmeric, and lemons to the jar. Follow with the mint leaves, a pinch of black pepper, and the coconut oil.
Pour in the sugar water
Pour the sugar water into the jar, ensuring the ingredients are fully submerged. Use a clean weight or small plate to keep floating pieces submerged.
Cover the jar
Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band. This allows airflow while keeping dust and bugs out.
Start fermentation
Place the jar in a warm, dark spot (20-25°C or 68-77°F) for 1 week to 10 days. Stir the mixture every 2-3 days to promote fermentation and prevent mould formation.
Strain and continue fermenting
After 1 week – 10 days, strain out the solids and return the liquid to the jar. Cover with the cloth again and let it ferment for another 3-4 weeks, stirring occasionally.
Taste test
After the second fermentation, taste the vinegar. If tangy enough, it’s ready. If not, let it ferment for another week.
Bottle and store
Transfer the finished vinegar to a clean bottle. Seal tightly and store in the refrigerator or a cool, dark place.
This Fermented Immunity Elixir is a powerhouse of nutrients and natural probiotics, combining turmeric, ginger, and citrus for an amazing way to support your immune system in the winter months Turmeric and ginger bring their natural detoxifying power, while the vibrant citrus adds a refreshing zing that’s perfect for supporting overall wellness. We love creating recipes like this with our Namawell juicer, which is a dream to use—if you’re interested in trying one, check them out and use HAPPYPEAR10 for 10% off!
Takes 5 daysdays20 minutesminutes
Serves 4
Ingredients
Ingredients for the Turmeric Bug
50gfresh gingerabout 1/4 cup, chopped
50gfresh turmericabout 1/4 cup, chopped
1lemonquartered
100gcoconut or brown sugarabout 1/2 cup
1Lwater4 cups
Ingredients for the Juice
4large carrotsabout 2 cups, chopped
2orangespeeled
1limepeeled
1red grapefruitpeeled
Instructions
Make the Turmeric Bug
Finely chop the ginger and turmeric. Quarter the lemon.
Add the turmeric, ginger, lemon, and sugar to a sterilised jar, then pour in the water. Stir well, seal with a lid, and label the jar with the date.
Leave the mixture to ferment at room temperature. Each day for the next 5 days, “burp” the jar by briefly opening the lid to release any built-up gas, then re-seal. This prevents excess pressure from building up.
After 5 days, you’ll have a fizzy turmeric bug with a yeasty aroma, similar to beer or bread—signs that it’s ready to use. You can use it immediately or store it in the fridge, where it will keep for around 1 week.
Make the Juice
Peel the grapefruit, orange, and lemon.
Cut the carrots into chunks
Add all ingredients into the juicer and blend
Combine the Turmeric Bug and Juice
Mix the carrot and citrus juice with the turmeric bug and enjoy!
We recommend a ratio of 1 part turmeric bug to 3 part juice.
Making your own apple scraps vinegar is a rewarding and eco-friendly way to use up leftover apple peels and cores, reducing waste and creating a nutritious, homemade vinegar in the process. This simple recipe requires only a few ingredients and some patience, but the results are worth the wait. Apple vinegar is naturally packed with beneficial bacteria, enzymes, and a tangy depth of flavour that’s perfect for salad dressings, marinades, and more!
Takes 35 daysdays25 minutesminutes
Serves 12
Ingredients
200gapple scrapsabout 1 ½ cups
1Lwater4 cups
100gcoconut/brown sugar/white sugar½ cup
100mlapple cider vinegar with mother in itabout ⅓ cup
Instructions
Prepare the Jar: Use a clean, sterilised 1.5-liter glass jar.
Dissolve the Sugar: In a separate container, dissolve the 100g (½ cup) of sugar in 1 litre (4 cups) of water.
Add Apple Scraps: Place the apple peels and cores in the jar. Make sure they take up about half of the jar, leaving space for the water.
Pour in the Sugar Water: Pour the sugar water over the apple scraps, covering them completely. If any pieces float, place a clean weight or small plate to keep them submerged.
Cover the Jar: Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band. This allows airflow and keeps dust and bugs out.
Fermentation: Place the jar in a warm, dark place (around 20-25°C or 68-77°F) for approx 1 week to 10 days. Stir the mixture every couple of days to help with fermentation and prevent mould.
Strain and Continue Fermenting: After 1 week – 10 days of initial fermentation, strain out the apple scraps and return the liquid to the jar. Add in the apple cider vinegar to help guide the next fermentation process and to speed up the process. Cover it again with the cloth and let it ferment for another 3-4 weeks until it reaches the desired acidity.
Taste Test: After the second fermentation period, taste the vinegar. If it’s tangy enough, it’s ready to use. If not, let it ferment for another week.
Bottle and Store: Once ready, transfer the vinegar to a clean bottle and seal. Store it in the refrigerator or a cool, dark place.
We have made this cake in 5 minutes in front of audiences at festivals and events when doing Cooking demos and it is always a crowd pleaser. It is easy to make, healthier than most desserts and very satisfying. It's a popular choice in our cafes and offers a healthier alternative to traditional salted caramel tarts, thanks to its higher fibre content.
Takes 18 minutesminutes
Serves 12
Ingredients
Base:
250gcashew nutsabout 2 cups
150gpitted datesabout 1 cup
2tbspcocoa powderabout 1/8 cup
2tablespoonscoconut oilabout 1/8 cup
Caramel:
300gdatesabout 2 cups
150gsmooth peanut butter/almond butterabout 2/3 cup
120gcoconut oilabout 1/2 cup
6-10tablespoonswaterabout 1/3-2/3 cup
A pinch of saltoptional, to taste
1tspvanilla extractabout 1/3 tbsp
Chocolate Topping:
300gchocolateabout 1 3/4 cups, chopped
4tablespoonscoconut oilabout 1/4 cup
Instructions
For the base layer:
Process cashews in a food processor until a flour-like consistency is obtained.
Add dates, cocoa powder and coconut oil to the processor and blend until the mixture starts to come together.
Line a brownie tray (23cm x 18cm x 5cm deep) with baking parchment
Transfer the base mixture to the tin, spread evenly, and using the back of a tablespoon press firmly into the base to compact it.
For the caramel layer:
Without cleaning the food processor, add the dates, peanut butter, coconut oil, and water. Blend until super smooth and caramel-like, adding more water if needed to achieve a smooth consistency. This may take from 5 to 10 mins
If desired, add a pinch of salt to enhance the sweetness and blend until the mixture reaches a toffee-like colour.
Spread the caramel evenly over the base layer, using baking parchment on top to help smooth it out.
For the chocolate layer:
Melt the chocolate and coconut oil together using a water bath, bain-marie or a microwave.
Gently pour the melted chocolate over the caramel layer and spread it to create an even topping.
Refrigerate the tart for at least 30 minutes to allow the chocolate to set solid.
To serve, sprinkle coarse salt flakes on top if desired. Use a hot knife to slice the tart, which helps prevent the chocolate from cracking.
In this week’s special episode, we sit down for an in-person conversation with Dr. Melanie Joy, marking our third time hosting this extraordinary guest. Dr. Joy is a celebrated psychologist, author, and speaker, widely recognised for her pioneering work on the psychology of eating habits, relationships, and social justice.
Episode 176
Melanie is best known for coining the term “carnism”—the invisible belief system that conditions people to eat certain animals—and her bestselling books, including Why We Love Dogs, Eat Pigs, and Wear Cows. Dr. Joy’s work explores how our beliefs shape our choices, and how we can cultivate healthier relationships with ourselves, each other, and the world around us.
In this powerful episode, we dive deep into fresh topics on emotional resilience, effective communication, and the mindset shifts needed for personal and social change. Including exploring her latest book; How To End Injustice Everywhere. Melanie’s insights are incredibly relevant for anyone interested in strengthening their relationships, building more empathy, and fostering a healthier relationship with food.
Join us as we explore Dr. Joy’s unique perspectives on these crucial topics, and find out how you can apply her guidance to create more fulfilling and connected lives. This episode is a must-listen for anyone who wants to deepen their understanding of themselves and create positive change in the world around them.
Lots of love,
Dave & Steve
SPONSORS & DISCOUNT CODES:
Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% discount for you!
VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 20% discount and if you buy now you also get free access to their incredible course showcasing some of the biggest names in the health and wellness space.
This is one of the simplest, most hands-off ways to get dinner on the table! With just 5 minutes of prep, you can let the oven do all the heavy lifting, giving you a flavourful, nourishing meal without the fuss. We use tofu and oyster mushrooms here for a savoury, satisfying base, but you can easily switch up the veggies based on what’s in your fridge or what’s fresh in season. It’s a flexible, plant-powered dish that’s perfect for busy nights or when you want something delicious with minimal effort!
Takes 25 minutesminutes
Serves 4
Ingredients
300gbrown rice noodles or noodles of choiceapprox. 3 cups cooked
1can of low-fat coconut milk400ml or approx. 1 3/4 cups
12gfresh gingerapprox. 1 tbsp, grated
2clovesgarlicminced
3tbsptamari or soy sauce
Juice of 1/2 lemonapprox. 1 tbsp
2tbspcoconut sugar or maple syrup
1/2tspchilli powder
200mlwaterapprox. 3/4 cup
Garnish
2tbspsesame seeds
Red cabbage sauerkraut
Instructions
Preheat the Oven
Start by preheating your oven to 200°C (around 400°F) so it’s ready for baking by the time everything is assembled.
Prepare the Vegetables
While the oven is heating, take a few minutes to prepare your veggies. Slice the green onions, chop up the pak choy, and give the mushrooms a rough chop if they’re on the larger side. Cut the tofu into bite-sized cubes. Feel free to add any other veggies you have on hand—it’s a flexible recipe!
Assemble Everything in the Baking Tray
In a large baking tray, add the brown rice noodles, tofu, mushrooms, green onions, and pak choy. Pour over the coconut milk, tamari or soy sauce, lemon juice, garlic, ginger, chilli powder, coconut sugar or maple syrup, and water. Use your hands or a spoon to gently toss everything together, making sure the noodles are fully coated in the sauce. This will help the flavours mingle as it bakes.
Bake to Perfection
Place the tray in the preheated oven and bake for 20-25 minutes. About halfway through, give everything a quick stir to ensure even cooking. You’ll know it’s ready when the sauce has thickened a bit and the noodles are tender.
Final Touches
Remove the tray from the oven, give it a good mix to combine all the flavours, and then garnish with any extra toppings you like—maybe fresh herbs, sesame seeds, or a squeeze of lime for an extra zing.
Serve and Enjoy!
Dish up this cosy, flavour-packed meal and enjoy a bowl of delicious comfort food. Perfect for a satisfying weeknight dinner!
We love Kimchi and have super charged it with some wild rose hip and fresh turmeric. Rosehips are packed with vitamin C & A, antioxidants, iron and fibre and are easy to forage in autumn. This kimchi is both probiotic and prebiotic as well as packed with nutrition. Goes great with any savoury meal and gives it a pop of chilli, acid and savoury hit! When handling rosehips, be mindful of the seeds—they have tiny hairs that can irritate your digestive system if you eat too many.
Takes 7 daysdays35 minutesminutes
Serves 12
Ingredients
– 1.5 kg12-15 cups mixed vegetables:
– Napa cabbageChinese cabbage
– Carrots
– Radish
– Scallions
– 100gapprox 1.5 cups rosehips
– 30gapprox. 2 tbsp salt (approximately 2% of the weight of the vegetables)
Sauce Ingredients:
– 12g ginger1 thumb-sized piece
– 5 cloves garlic
– 6g1 tbsp grated fresh turmeric or 1 tsp of powdered turmeric
– 4 tbsp tamarisoy sauce
– 2 tbsp maple syrup
– 1/2 tsp kelp powderor seaweed powder
– 8 tbsp gochugaruKorean chilli powder
Rice Porridge Ingredients:
-500ml2 cups water
– 3 tbsp rice flour
Instructions
Prepare the vegetables:
Cut the Napa cabbage lengthwise into quarters. Remove the core and outer leaves and chop them into bite-sized pieces or leave them long if preferred. Julienne 1.5 kg of radish and carrots into thin matchsticks. If you have the stalks of the radish, finely chop these. Remove any stalk from the rose hips. Cut the scallions into 1-inch pieces. Add to a large bowl and mix with the salt. To remove the rosehip seeds: – Slice the Rosehips: First, cut each rosehip in half with a sharp knife. This exposes the seeds and makes them easier to reach.– Scoop or Scrape: Use a small spoon or knife tip to scoop or scrape out the seeds. You can wear gloves if the fine hairs bother your skin.– Rinse Well: After removing the seeds, rinse the rosehip halves thoroughly to wash away any remaining hairs.
Prepare rice porridge:
In a saucepan, combine 500ml of water with 3 tbsp of rice flour. Bring to a boil, stirring regularly, and simmer for 5 minutes until thickened. Remove from heat and let it cool completely.
Make the kimchi paste:
Peel and finely grate 12g of ginger and the 6g of fresh turmeric and 5 cloves of garlic. In a large mixing bowl, combine the minced garlic, grated ginger, turmeric, 8 tbsp of gochugaru, 4 tbsp of tamari, 2 tbsp of maple syrup, and 1/2 tsp of seaweed powder (if using). Mix well to form a thick paste. Add this to the cooled rice porridge to form the sauce. Taste and adjust the spice level by adding more gochugaru if desired.
Combine ingredients:
Add the prepared salted vegetables to the kimchi paste. Massage the paste into the vegetables until they are evenly coated.
Pack and label in jars:
Pack the kimchi tightly into clean glass jars, pressing down firmly to remove any air pockets. Ensure the vegetables are submerged under the sauce as this is anaerobic fermentation. Leave about 1 inch of space at the top of each jar. Label each jar with the date.
Fermentation:
Seal the jars tightly and let them ferment at room temperature for 1 to 5 days, depending on your desired level of fermentation. Check the kimchi daily and press it down with a clean spoon to keep the vegetables submerged in their juices. The longer you ferment it the more acidic it will become. Also the warmer the room temperature the quicker it will become acidic too.
Refrigerate:
Once the kimchi reaches your preferred level of fermentation, put in the fridge to halt fermentation. Your kimchi will last for many months in the fridge.
This is a delicious sourdough pizza base topped with juicy tomato sauce, a creamy sheese, jackfruit pepperoni & a drizzle of chilli oil. Absolutely delicious. Chilli rating 1 (mild).
For allergens, including Cereals containing Gluten, see highlighted ingredients.
Contains Wheat. May also contain traces of Soya.
NUTRITIONAL INFORMATION
Weight: 262g
Typical
per 100g
Energy
1044kJ
249kcal
Fat
8.7g
Of Which Saturates
2.4g
Carbohydrate
34g
Of Which Sugars
4.4g
Fibre
3.6g
Protein
6.8g
Salt
1.0g
Sodium
1.0g
A mighty sourdough pizza with creamy sheese, cherry tomatoes, peppers, caramelised onions with a basil drizzle. This pizza will have you coming back for more!
For allergens, including Cereals containing Gluten, see highlighted ingredients.
Contains Wheat. May also contain traces of Soya.
NUTRITIONAL INFORMATION
Weight: 277g
Typical
per 100g
Energy
888kJ
211kcal
Fat
5.6g
Of Which Saturates
2.7g
Carbohydrate
32g
Of Which Sugars
6.9g
Fibre
2.8g
Protein
6.7g
Salt
0.93g
Sodium
0.93g
Easy 15-Minute Quesadillas with Pumpkin Cheese
Super quick to make and such a wonderful way to celebrate autumn. These quesadillas are filled with homemade pumpkin cheese, refried beans, guacamole, and smoked tofu. Tasty and healthier!
Takes 12 minutesminutes
Serves 4
Ingredients
Guacamole:
2avocados
10cherry tomatoes
1tspground cumin
Pinchof salt and pepper
Juice of ½ lime
Refried Beans:
1x 400g tin kidney beans1.5 cups
1tbsptamarior soy sauce
70mlwater¼ cup
Pinchof salt
Pumpkin Cheese:
100gpumpkin purée⅓ cup
3tbspvegetable oil
2tbspnutritional yeast
65mloat milk¼ cup
1tspsalt
Juice of ½ lime
Additional Ingredients:
200gblock of smoked tofuapprox 1 cup, diced
8tortillas
Instructions
Make the refried beans:
Drain and rinse the 400g (14 oz) tin of kidney beans. Add to a frying pan on high heat and cook for 2 minutes. Add a pinch of salt, 1 tbsp tamari, and begin mashing the beans with a potato masher. The beans when mashed will thicken the mixture, so gradually add 70ml (¼ cup) of water while continuing to mash. Cook until the mixture forms a thick paste. Taste and adjust seasoning. Set aside.
Make the guacamole:
Scoop out the flesh of the 2 avocados and dice them. Quarter the 10 cherry tomatoes and mix them with the avocado. Add 1 tsp ground cumin, juice of ½ lime, and a pinch of salt and pepper. Taste and adjust seasoning.
Make the pumpkin cheese:
Add 100g (⅓ cup) of pumpkin purée, 3 tbsp vegetable oil, 2 tbsp nutritional yeast, 65ml (¼ cup) oat milk, 1 tsp salt, and juice of ½ lime into a blender. Blend until smooth. If the consistency is too thick, add more oat milk; if too thin, add more pumpkin purée. Taste and adjust seasoning to your preference.
Slice the smoked tofu:
Slice the 200g (7 oz) block of smoked tofu into thin strips.
Assemble and cook the quesadillas:
Heat a clean frying pan over medium heat. Place a tortilla in the pan, spread 2 tbsp of the pumpkin cheese across the tortilla, and then layer with some refried beans, guacamole, and smoked tofu slices on one half. Fold the tortilla over and cook on both sides until golden brown. Repeat with the remaining tortillas and fillings.
Like drinking liquid sunshine with a nice fiery after hit! These fresh turmeric and ginger golden shots are a great immune boost, often they are strained but we left all the fibre goodness in which will help with the absorption of nutrients as well as filling you up! The ground black pepper and coconut oil is to help with the absorption of the curcumin in the turmeric.
Takes 10 minutesminutes
Serves 20
Ingredients
2oranges
2lemons
100gfresh gingerapprox 1/2 cup, chopped
35gfresh turmericapprox. 3 tbsp, chopped
1/2tspground turmeric
1/8tspblack pepper
400mlof waterapprox 1.7 cups
½tspcoconut oil
Instructions
Cut the turmeric and ginger into small pieces
Peel your oranges and lemons.
Add all of the ingredients into your blender. Pop the lid on and blend on high until super smooth.
Typically this is sieved to give a super silky texture but in doing so you lose some of the goodness from the fibre so we have left ours as is.
We stored ours in a 1L Jar in the fridge for 5 days and had a good shot of it each day. Great way to give you a boost to help keep colds and flu at bay!
Making your own chilli sauce is super easy and a great way to use and preserve your chillies. It makes a great gift and a wonderful condiment to add a kick to any dish. We used Thai chillies, habaneros, and green chillies, and added we’ve added turmeric for its anti-inflammatory and immunity boosting properties and ginger. We’re not great with very spicy dishes, so we roasted some carrots and blended them through to reduce the spiciness by adding sweetness and starch. You don’t have to do this, but it’s a handy way to reduce the heat if you’re like us!
Takes 7 daysdays30 minutesminutes
Serves 12
Ingredients
Fermented Chillies
500gfresh assorted chillies (3 cups approx)
4clovesgarlic
small thumb size ginger
small thumb sized turmeric
water
Hot Sauce
320mlchilli brine (1 1/3 cup approx)
7tbspmaple syrup
7tbspapple cider vinegar
1tspsalt
1/2tspground pepper
75groasted carrot (1/2 cup approx)
1tbsptamari
Instructions
Cut the green parts off the chillies and slice them open, leaving the seeds in place. Peel the garlic cloves.
Weigh the combined weight of the chillies, garlic, turmeric and ginger. Multiply by 2% (.02) to calculate the salt required for fermentation (e.g., if the combined weight is 560 g, multiply by 2%, giving you 11.2 g of salt).
Add the chillies, garlic, ginger, turmeric and salt to a clean jar. Submerge with water and weigh down with a clean lid to keep everything below the surface. Label the jar and leave it to ferment for 7–10 days in a warm environment, away from direct sunlight.
Burp the chillies every day by opening the lid to release any natural carbonation, then reseal. The water will become cloudy, and bubbles will form as fermentation progresses.
If using carrot to reduce the heat, finely slice and roast it at 200°C for 45 minutes, until soft and with a melt-in-your-mouth texture.
Once fermentation is complete, drain the chillies, garlic, and ginger. Keep the brine.
Blend the chillies, garlic, ginger, turmeric roasted carrot, vinegar, syrup, tamari, salt, and pepper until super smooth. Pass through a sieve for a finer texture.
Taste and adjust seasoning to your liking by adding more vinegar, syrup, or salt.
Using a funnel, pour the sauce into bottles. This will last for many months in the fridge and makes a great gift.
This is like drinkable pistachio ice cream – it's so good and well worth trying! We also make use of the leftover pulp to create tasty Pistachio & Matcha Truffle Energy Balls. The Nama M1 nut milk maker made the whole process quick and effortless. It's beautifully designed, easy to clean, and an incredible tool for making plant-based milks at home.
Takes 10 minutesminutes
Serves 4
Ingredients
120gof pistachio nuts1 cup, shelled
700ml-1 litre of water3-4 cups, depending on desired thickness
2datespitted
Pinchsalt
1/2tspvanilla
Optional
3-4buds of dried rose
Instructions
Make sure the spout cap is closed, then pop all your ingredients into the filter basket.
Secure the lid, set the blend time to 1 minute, and hit Start!
When prompted, open the spout. After about 10 seconds, the spin cycle kicks in, and before you know it, your milk is ready to enjoy!
You can use the leftover pulp to make energy balls or pistachio truffles!
We made pistachio nut milk and used the leftover pulp to create tasty Pistachio Truffle Energy Balls with a healthier twist – made with dates and matcha. Extracting the pulp from the Nama M1 nut milk maker was so quick and effortless. It's beautifully designed, easy to clean, and an incredible tool for making plant-based milks at home.
Takes 1 hourhour10 minutesminutes
Serves 10
Ingredients
Pistachio pulpapprox 100g
100gDates
1tspVanilla extract
1tspmatcha powderoptional
150gDark Chocolatewe used 70% cacao solids
Pinchsalt
Instructions
Once you’ve extracted the pistachio pulp from the Nama M1 machine, pop it into a blender along with the dates, vanilla extract, matcha (if you’re using it), and a pinch of salt.
Blend everything until smooth and combined.
Scoop out 1 tablespoon of the mixture, roll it into a ball, and coat it in melted dark chocolate.
For an extra touch, top the chocolate-coated balls with crushed pistachios (optional). Or, if you prefer, skip the chocolate and roll them in coconut flakes instead.
Pop into the fridge for up to an hour until the chocolate sets and enjoy!
Notes
Note: You can swap the pistachio pulp for pulp from any other nuts you have on hand—this recipe is super versatile!
In this episode, we sit down with our friend Doug Evans, a pioneering health food entrepreneur and sprouting enthusiast. This is the second time we have had Doug on the show and in person, so it was a real treat.
Episode 175
Doug’s journey into sprouting began over 25 years ago, and since then, he has become a leading advocate for the nutritional benefits of sprouts. Doug is the author of The Sprout Book and a passionate educator, spreading the message about how simple, sustainable, and accessible sprouting can be for people looking to improve their health and well-being. From his early days as a co-founder of Organic Avenue to becoming a thought leader in the plant-based world, Doug has dedicated his life to empowering others to live healthier lives through whole, living foods.
Join us as Doug shares his deep knowledge about sprouts and their incredible health benefits, including how you can easily grow your own at home, no matter where you live.
Whether you’re already on a plant-based path or simply curious about improving your health, this episode will inspire you to incorporate more nutrient-rich foods into your life in an easy and affordable way.
Lots of love,
Dave & Steve
SPONSORS & DISCOUNT CODES:
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In this episode we chat with Pete Russell, the inspiring founder of Ooooby (Out of Our Own Backyards), a platform revolutionising the way we source food by connecting small-scale, local food producers directly with consumers. Pete’s mission is to make fresh, locally-grown produce easily accessible while supporting sustainable, regenerative farming practices. With a background in food distribution and a passion for creating a more equitable food system, Pete has grown Ooooby into a global movement that champions the benefits of local food economies and community resilience.
Episode 174
Join us as Pete shares his journey from his early days in the food industry to founding Ooooby, his vision for a sustainable food future, and the challenges and triumphs he’s experienced along the way. Whether you’re passionate about local food, interested in sustainability, or curious about innovative business models, this episode is packed with insights you won’t want to miss!
Lots of love,
Dave & Steve
SPONSORS & DISCOUNT CODES:
Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% discount for you!
VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 20% discount and if you buy now you also get free access to their incredible course showcasing some of the biggest names in the health and wellness space.
Here is our range of gluten free products as at July 2024.
Please note: The range available in store will depend on what is in stock local to the customer
Food Type
Product Name
Soup
Country Veg Soup
Soup
Tomato, Basil and Red Pepper Soup
Soup
Sweet Potato, Coconut and Ginger Soup
Soup
Carrot & Butternut Squash Soup
Soup
Hearty Veg Soup
Soup
Mushroom Soup
Sauce
Tasty Tikka Sauce
Sauce
Thai Tastic Sauce
Sauce
That’s Korma Sauce
Sauce
Lovely Lentil Bolognese Sauce
Sauce
Happy Ragu Sauce
Sauce
Spicy Cherry Tomato Sauce
Dips
Lovely Basil Pesto
Dips
Sundried Tomato Pesto
Dips
Spicy Pepper Pesto
Dips
Black Olive Tapenade
Dips
Hummus Variety Pack
Dips
Happy Hummus
Dips
Reduced Fat Hummus
Dips
Sweet Beet Hummus
Dips
Red Pepper Hummus
Dips
Caramelised Onion Hummus
Dips
Moroccan Style Hummus
Snack
Dip & Snack Happy Hummus
Snack
Dip & Snack Red Pepper Hummus
Condiments
Tomato Ketchup
Condiments
Chipotle Ketchup
Alcohol Free Beer
Hoppy Days Pale Ale
Alcohol Free Beer
High Tide Lager
Pumpkin Pie Overnight Oats with Maple-Spiced Cream & Chocolate Shell
These pumpkin pie-inspired overnight oats are blended for a wonderfully creamy texture. Topped with maple-spiced coconut yogurt and a crispy chocolate shell, this breakfast or snack will leave you craving more! Perfect for an autumnal treat that can be prepped ahead.
Takes 10 minutesminutes
Serves 2
Ingredients
Pumpkin Pie Overnight Oats
90g1 cup rolled oats
1tbspchia seeds
240ml1 cup oat milk
75g1/3 cup pumpkin purée
½tsppumpkin pie spicesee blend recipe below
1tspmaple syrup
1tspvanilla extract
Maple-Spiced Cream
1tbspmaple syrup
½tsppumpkin pie spice
6tbspcoconut yoghurtor yoghurt of choice
Garnish
50g⅓ cup choopped dark chocolate
Homemade Pumpkin Spice Blend:
3tbspground cinnamon
2tspground ginger
2tspground nutmeg
1tspground cloves
1tspground allspiceoptional
Instructions
Blend the pumpkin overnight oats:
In a blender, add 90g (1 cup) rolled oats, 1 tbsp chia seeds, 75g (1/3 cup) pumpkin purée, 240ml (1 cup) oat milk, 1 tsp maple syrup, ½ tsp pumpkin pie spice, and 1 tsp vanilla extract. Blend until smooth, then divide the mixture evenly between two glasses or jars.
Mix the maple-spiced cream:
In a small bowl, mix together 6 tbsp coconut yoghurt, 1 tbsp maple syrup, and ½ tsp pumpkin pie spice. Spoon the mixture on top of the pumpkin overnight oats in each glass.
Prepare the chocolate shell:
Melt the dark chocolate in a microwave or over a bain-marie. Carefully pour the melted chocolate on top of the cream layer in each glass, then allow it to set and harden.
Garnish and enjoy:
Sprinkle toasted pecans on top of the hardened chocolate layer. Serve immediately or store in the fridge overnight for a delicious breakfast or snack.
This quick and healthy homemade ramen takes just 10 minutes to prepare. Add boiling water for an easy lunch or dinner on the go! Use whatever fast-cooking vegetables you have on hand. This recipe makes enough for two large 1-litre jars. We adapted this recipe from our new book, The Happy Pear 20, which celebrates the best recipes of the past 20 years!
Takes 15 minutesminutes
Serves 2
Ingredients
For the base:
1red onion
2clovesof garlic
½thumb-sized piece of ginger
1bunch of scallionsgreen onions, white and green parts separated
1red chilli
1large carrot
100goyster mushrooms or chestnut mushroomsapprox 1 cup
Peel and slice the 1 red onion into thin long stips and peel and finely dice 2 cloves of garlic. Peel and finely dice the ½ thumb-sized piece of ginger. Finely chop the white and green parts of the scallions (green onions). Finely dice half the red chilli. Slice the bunch of radishes. Julienne the 1 large carrot into thin, long matchsticks. Cut the 200g smoked tofu into small cubes. Remove the 100g kale from its stalks and finely dice. Slice the 100g mushrooms into thin strips.
Fill the jars:
Divide the ingredients between 2 large 1-litre jars. First, add 1 tbsp miso paste, 2 tbsp tamari (or soy sauce), 1 tbsp sesame oil, the prepared garlic (from 2 cloves), ginger (from ½ thumb-sized piece), the red chilli, and red onion (from 1 onion). Follow with the scallions, sliced mushrooms, julienned carrots (1 large carrot), cubed tofu, kale, radishes, and 200g of quick-cooking noodles. You can arrange the ingredients as you like!
Add boiling water and serve:
Boil 1 litre (4 ¼ cups) of water. Pour the boiling water over the contents of each jar, filling them up, and let sit for 3–4 minutes. Stir occasionally. Taste the broth and adjust the seasoning by adding more salt, pepper, or chilli if desired. Garnish with additional fresh coriander (cilantro) and sprinkle 2 tbsp sesame seeds over the top. Enjoy your homemade pot noodle!
You can do this with any type of tea. We brew a tea, and use the wild yeast that naturally occur on the skin of fruit and veg to create natural fermentation or carbonation. We add 60g of coconut sugar or sugar of choice per litre which acts as the food for the yeast for fermentation and natural carbonation. In the recipe below we use unwaxed organic lemon, organic ginger and organic fresh turmeric which naturally has wild yeast on the skin but mix and match to what you have readily available just ensure its organic and unwaxed. (See note below for other options)
Takes 6 daysdays10 minutesminutes
Serves 4
Ingredients
2Rooibos tea bags
60gof coconut/ brown sugarapprox ¼ cup
1lemon
1thumb sized piece of ginger
½thumb sized piece of fresh turmeric
Pinchblack pepper
Instructions
Brew the tea
Boil the kettle.
Add the 2 rooibos tea bags to a 1 litre jar along with a large metal spoon and the sugar. Pour over 300-400ml of boiled water, mix well and leave to brew for 5 mins.
Add more water to bring temp down
Add another 700ml-600ml of cold water to the tea to bring the temperature down below 40 degrees C.
Finely slice the lemon, ginger and turmeric and add to the tea. Mix well. Seal the jar and leave to ferment for 3 days in indirect sunlight at room temperature.
Sieve and transfer to bottles
Sieve the tea removing any fruits or bits and using a funnel transfer to either 1L glass bottle or 2 x 500ml bottles. Leave to ferment for a further 2 days till it reaches the degree of carbonation that you are happy with. Ensure to burp these bottles each day which simply means opening the lid for 1 second to release any build up of carbonation to avoid any unwanted messes or explosions!
Enjoy!
Sweeten to your taste by adding some maple syrup or sweetener of choice and store in the fridge and enjoy!
Notes
Note on other fruit for fermentation – you can use virtually any other fruit with a skin on it just ensure that it is organically grown and does not have any wax on it. In the past we have used a wide variety of berries, apples, pears, citrus fruits and they have all worked great. We have also used some roots such as ginger & turmeric.
This is insanely tasty! Everytime we make this we are blown away with how good this dish is! It's a great way to use beetroot, and the pesto can double as a sandwich spread that will last up to a week in the fridge. Serve with your favourite pasta, and try wholemeal pasta for a healthier twist. For the brightest pink, use raw beetroot, although cooked works too!
Takes 35 minutesminutes
Serves 4
Ingredients
Beetroot Pesto
130gpine nuts1 cup
200graw beetrootchopped (1.5 cups)
1.5clovesgarlic½ tsp minced
2tbspbalsamic vinegar
150mlolive oil⅔ cup
1tspsalt
Pasta and Peas
400gdried spaghetti or pasta of choice4 cups, uncooked
100gfrozen peas¾ cup
Instructions
Preheat the oven and roast the beetroot:
Preheat your oven to 200℃ (392℉). Roughly chop 200g (1.5 cups) of beetroot into bite-sized pieces and place on a baking tray. Sprinkle with a pinch of salt and drizzle with a little olive oil. Roast in the preheated oven for 20-30 minutes, until the beetroot is tender and slightly charred at the edges.
Cook the pasta:
Fill a medium saucepan with boiling water, add 1 tbsp salt, and bring to a rolling boil. Add 400g (4 cups) of pasta and cook according to the package instructions. Drain the pasta, but reserve some of the pasta water.
Toast the pine nuts:
Add 130g (1 cup) of pine nuts to a dry frying pan over high heat. Toast for about 5 minutes, stirring regularly until they turn golden. Remove from the heat and set aside.
Thaw the peas:
In a small bowl, cover 100g (¾ cup) of frozen peas with the reserved hot pasta water and leave to sit for 5 minutes. Drain and rinse the peas afterwards.
Prepare the beetroot pesto:
In a food processor, add the roasted beetroot, 1.5 cloves garlic (½ tsp minced), 2 tbsp balsamic vinegar, 150ml (⅔ cup) olive oil, and 1 tsp salt. Blend until smooth. Add the toasted pine nuts and pulse a few times, leaving them slightly chunky for texture.
Mix and serve:
Toss the cooked pasta with the beetroot pesto until fully coated. Stir in the peas and serve immediately. Enjoy this colourful and nutritious dish!
This autumn-inspired pumpkin latte blends the warmth of pumpkin, a hint of maple sweetness, and the crunch of pecans for a delicious seasonal treat. It’s easy to make and perfect for cosy mornings or as an afternoon pick-me-up.
Takes 15 minutesminutes
Serves 2
Ingredients
240mloat milk1 cup
60mlstrong brewed coffee or espresso¼ cup
60mlpumpkin purée¼ cup – homemade or canned
2tbspmaple syrup
1tsppumpkin spice
½tspvanilla extract
2tbsppecansroughly chopped
Homemade Pumpkin Spice Blend:
3tbspground cinnamon
2tspground ginger
2tspground nutmeg
1tspground cloves
1tspground allspiceoptional
Instructions
Heat the milk and pumpkin purée:
In a small saucepan over medium heat, combine 240ml (1 cup) oat milk and 60ml (¼ cup) pumpkin purée. Stir constantly until heated through but not boiling, about 3–5 minutes.
Add the flavourings:
Once the oat milk is hot, stir in 2 tbsp maple syrup, 1 tsp pumpkin spice, and ½ tsp vanilla extract. Continue to heat and stir until well combined, for another 1–2 minutes.
Make the coffee:
Brew 60ml (¼ cup ) of strong coffee or espresso. Divide it equally between two mugs.
Combine and froth:
Pour the warm pumpkin milk mixture over the coffee in the mugs. Use a frother or whisk to create a light foam on top of the latte.
Top with pecans and serve:
Top each latte with a generous spoonful of whipped cream, if desired. Sprinkle with 1 tbsp roughly chopped pecans on each and a light dusting of pumpkin spice for extra flavour.
Enjoy!
Serve your pumpkin maple latte warm, and enjoy the autumn flavours with each sip.
This is one of the simplest ways to make soup, where we roast all the veg in the oven and let it do most of the work. The first time we made this soup, we used nothing but veg from the farm, celebrating the transition period from the end of summer to the start of autumn. Tomato season comes to a close, and there are so many pumpkins on the farm. We adapted this recipe from one of our favourite recipes in the Soups chapter of our new cookbook – The Happy Pear 20 which comes out in October 2024!
Takes 1 hourhour
Serves 4
Ingredients
For the soup:
200gpumpkin1 cup mashes
1kgtomatoes5 cups chopped
1head of garlic
2medium red onions
2medium carrots
1red pepperbell pepper
1x 400ml coconut milk1 ¾ cups
1litre water4 ¼ cups
1.5tspsalt
½tspblack pepper
3tbspolive oil
To garnish:
Fresh basil leaves
1tbspcoconut milk
½tspchilli flakes
Toastto serve
Instructions
Preheat the oven and prepare the vegetables:
Preheat the oven to 200°C (392°F). Slice the 200g pumpkin into thin slices. Cut the top off the 1 head of garlic to expose the cloves. Halve the 1kg tomatoes and 2 medium carrots lengthwise. Cut the 1 red pepper in half and remove the seeds and stalk. Halve the 2 medium red onions and remove the skin.
Roast the vegetables:
Place the prepared vegetables on a baking tray. Drizzle with 2 tbsp of olive oil and sprinkle with a generous pinch of salt (from the 1.5 tsp total). Roast in the preheated oven for 50 minutes, until the vegetables are soft and slightly caramelised.
Blend the soup:
Transfer the roasted vegetables, including any juices from the tray, into a blender. Add 400ml coconut milk, 1 litre of water, 1.5 tsp salt, and ½ tsp black pepper. Blend until smooth. Taste and adjust seasoning to your liking by adding more salt, black pepper or chilli.
Garnish and serve:
Pour the soup into bowls. Drizzle 1 tbsp of coconut milk over each serving, add fresh basil leaves, and sprinkle ½ tsp chilli flakes for a touch of heat. Serve with toast on the side.
A truly magnificent way to have your oats for breakfast! This is like where overnight oats, granola and a beautiful berry crumble had a breakfast offspring! This is perfect as a warm winter breakfast when you feel like a treat!
Takes 40 minutesminutes
Serves 10
Ingredients
Base:
180grolled oats2 cups
100galmond flour or whole wheat flour1 cup
60mlmaple syrup or honey1/4 cup
60mlcoconut oilmelted (1/4 cup)
5mlvanilla extract1 tsp
1gcinnamon1/2 tsp
Pinchof salt
4tbspdesiccated coconut
3tbspchia seeds
3tbps peanut butter
Berry Filling:
300gmixed berriesfresh or frozen (2 cups)
20gchia seeds2 tbsp
15-30mlmaple syrup or honeyto taste (1-2 tbsp)
15mllemon juice1 tbsp
5glemon zest1 tsp
Instructions
Preheat the oven to 350°F (180°C) and line an 8×8 inch baking dish with parchment paper.
Make the base:
In a large bowl, mix the rolled oats, almond flour, cinnamon, chia seeds, desiccated coconut and a pinch of salt.
Add the melted coconut oil, maple syrup, and vanilla extract. Stir until everything is well combined.
Press the ⅗ or a little over ½ of the mixture into the bottom of the lined baking tray (24cm x 16cm x 4cm) to form an even layer.
Place in the oven for 8 mins while you prepare the berries and tidy up.
Prepare the berry filling:
In a small bowl, combine the mixed berries, lemon juice, lemon zest, and maple syrup and mix well
Assemble the bars:
Take the base out of the oven and spread the berry filling evenly over the oat base.
Add crumble topping:
Gentle sprinkle over the remaining crumble mixture across the top ensuring to cover all the berries.
Bake:
Bake for 25-30 minutes, until the top is golden and the bars are set.
Often non alcoholic cider is simply a spiced apple juice so here we wanted to apply fermentation to create more flavour, natural carbonation and also add more probiotic bacteria to improve gut health and immune system as we head into winter where colds and flus are more abundant. By not cooking the apples and allowing the juice to ferment naturally, you create a sparkling cider that's bubbly, tangy, and refreshing!
Takes 6 daysdays30 minutesminutes
Serves 10
Ingredients
20apples2kg approx
1-2cinnamon sticksoptional for flavor
1tspground clove
1x 5cm cubed piece of fresh ginger with skin on
Instructions
Juice the apples:
Juice 16 of the apples ensuring to leave 4 full apples for fermentation. Finely dice the ginger keeping the skin on. Roughly chop the remaining 4 apples leaving the skin on.
Begin Fermentation:
Pour the apple juice into a large, clean fermentation vessel (like a glass carboy or a fermenting bucket) and add the spices if you are using along with the chopped ginger and chopped apple. Leave about 10-15% headspace for bubbling during fermentation. There will be wild yeast on the apples and ginger which will start the fermentation process.
Fermenting Process:
Let the juice ferment at room temperature (ideally around 18-22°C or 64-72°F) for 3 days, depending on how dry or sweet you want the cider. Taste periodically to check progress. The longer you leave to ferment the less sweet or dryer it will become
Secondary Fermentation (for Sparkling Cider):
After the 3 days transfer the cider to bottles or bottles of choice, leaving a little room at the top of each bottle.
Seal the bottles tightly and let them sit at room temperature for 2-3 days for secondary fermentation. The yeast will consume the natural sugars and produce CO2, naturally carbonating the cider. Make sure to burp them daily to release excess gas. To burp them just open the lid for 1 second to release any extra carbonation and close the lid again.
Chill and Serve:
After 2-3 days, once you are happy with the degree of carbonation or degree of fizziness refrigerate the bottles to slow down fermentation. Let the cider chill for a day or more before serving.
In this episode, we sit down with Dr. Karen Gurney, a consultant clinical psychologist and certified psychosexologist, to dive into a conversation about sexual wellbeing and how it changes throughout the course of life—especially after having children.
Dr. Gurney is a leading expert in sexual health, currently serving as Head of Wellbeing Services at the renowned 56 Dean Street clinic and Director of The Havelock Clinic in London. She is also an author, TED speaker, and regular contributor to major publications like Vogue and Marie Claire. Dr. Gurney’s latest book, How Not to Let Having Kids Ruin Your Sex Life, has opened up conversations about the realities of sex in long-term relationships and marriage, and how to maintain intimacy while navigating the challenges of parenthood.
In this insightful discussion, Dr. Gurney shares her expert advice on how couples can foster healthy sexual relationships after having children, the psychological shifts that often occur in the postpartum phase, and the impact of societal expectations on intimacy. She also offers practical tools to reframe how we think about sex in marriage and long-term partnerships, helping couples reconnect and thrive sexually despite life’s many demands.
Episode 173
Main Topics Covered:
Sex after kids: How the arrival of children can affect sexual intimacy, and how to rekindle desire while managing the pressures of parenthood.
Reframing sex in long-term relationships: The importance of shifting your mindset about sex in marriage and understanding that desire changes over time.
Common challenges faced by parents: The psychological and emotional toll of parenthood on intimacy, and how to navigate the changes as a couple.
Practical tips for maintaining a healthy sex life: Simple yet effective strategies for improving sexual wellbeing, including communication, redefining intimacy, and managing expectations.
Dr. Gurney’s new book: How Not to Let Having Kids Ruin Your Sex Life—an essential guide for couples looking to maintain connection and passion after starting a family.
Tune in for a candid, expert-driven conversation that sheds light on the realities of sex after kids, offering practical solutions for couples who want to keep their relationships intimate, vibrant, and fulfilling.
Lots of love,
Dave & Steve
SPONSORS & DISCOUNT CODES:
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This is a healthier lower fat version of the classic where we make a delicious cheese sauce out of pumpkin. This is an amazing recipe for transitioning into the autumn season. We got a huge crop of pumpkins on the farm this year and this is one of our favourite ways to enjoy them!
Takes 30 minutesminutes
Serves 6
Ingredients
Macaroni:
300gwhole wheat or gluten-free macaroniabout 3 cups dry
Pumpkin Cheese Sauce:
300gpumpkin pureeabout 1¼ cups or freshly cooked pumpkin
60gcashew nutsabout ½ cup
3tbspnutritional yeast
240mlplant-based milk1 cup
1tbsplemon juice
1tbspDijon mustard
1cloveof garlic
½tspsmoked paprikaoptional, for a smoky flavour
Salt and pepper to taste
Breadcrumb Topping:
40gbread crumbsabout ⅓ cup
2tbspoil
Pinchsalt
2sprigs of thyme or ½ tbsp dried thyme
2tbspnutritional yeast
Instructions
Prepare the pasta: Cook the macaroni according to package instructions. Drain and set aside.
Make the sauce: In a blender or food processor, combine the pumpkin/ pumpkin puree, cashews, nutritional yeast, almond milk, lemon juice, Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Heat the sauce: Pour the blended sauce into a saucepan and heat over medium-low heat, stirring frequently until the sauce thickens slightly (about 5-7 minutes). You want it to be warm but not boiling.
Prepare Bread Crumb Topping: Combine the bread crumbs with oil, salt, and either chopped fresh thyme leaves (ensure to remove leaves from stalk) or dried thyme.
Combine pasta and sauce: Add the cooked pasta to the sauce and stir until the pasta is fully coated.
Assemble Dish: Transfer the pasta mixture to a casserole dish (24cm x 16cm x 4cm deep) , level it out, and evenly spread the bread crumb topping over it.
Bake: Bake for 5 minutes in the oven or until the bread crumbs are golden brown or 3-5 minutes in an airfryer or until the breadcrumbs go golden.
We always see pistachios as such a fancy nut! Here we make a pistachio cream which we sweeten and enrich to make it easier to blend till a silky smooth paste. Normally we don't really like matcha that much but it goes beautifully with pistachio and really strengthens the vibrant great colour without any artificial colourings! The chewing date & almond base pairs so well with the creamy pistachio and crunchy of the chocolate layer. We made ours in an ice cube tray for mini bites but you could also use a larger baking tray and cut them into squares. Serving size is for 2 small bites per person.
Takes 30 minutesminutes
Serves 12
Ingredients
Chocolate Layer
200gDark chocolate1¼ cups chopped or chips
Pistachio Cream Layer
150gshelled pistachio nuts1 cup
1tbspmatcha powder
2tbspcoconut oil
3tbspmaple syrup
1tspvanilla extract
Date Marzipan Layer
100galmonds¾ cup
150gpitted dates¾ cup packed
2tbspcoconut oil
Pinchsalt
Instructions
Melt Chocolate, layer into mould and freeze
Chop the chocolate into small pieces and melt using a bain marie or microwave.
Divide between all the squares in the mould. You want to fill each square approx ⅓ full with chocolate and use a small spoon to brush the chocolate up the sides a little so they form little cups.
Put the chocolate filled moulds into the freezer so the chocolate hardens for 15 mins.
Make pistachio layer and layer on
Add the shelled pistachio nuts to a food processor along with the coconut oil, maple syrup and vanilla extract and blend till it forms a silky smooth pistachio butter. This will take a few mins and if your food processor is heating up give it a little break.
Once the chocolate is set, remove from the freezer and spoon a small amount of the pistachio butter onto each square. Again it should fill approx ⅓ of each cup, so now with the chocolate and pistachio butter the cups in the mould should be ⅔ full.
Blend nuts and dates
Clean the food processor bowl and blend the almonds until they reach a bread crumb like consistency. Add the pitted dates and coconut oil and pinch of salt and blend until they come together into a smooth unified ball. This should take 2-3 mins.
Fill and cool to set
Carefully divide this mixture between each of the squares, filling each one.
Put in the fridge to set for 20 mins before removing each square and enjoying!
Notes
If you don’t have a silicone mould, you can use a regular baking tray and cut them into squares.
Packed full of electrolytes and nutrition to keep you going! We made this for running the Wicklow Way which is 130 km over 2 days. We made lots of this to keep us hydrated and packed with nutrition on our run. It's easy to make and genuinely tastes magnificent! We used the larger hopper on our Nama J2 juicer which makes bulk juicing so much easier!
Takes 20 minutesminutes
Serves 10
Ingredients
4½cupsbeet juiceor juice from 6 medium beets
100gspinach or kale3 cups
2cucumbers
2large oranges
4applesapprox 600g
2lemons
6-inchpiece of fresh ginger
6cmof Fresh turmeric or 1 tsp dried turmeric
Pinchblack pepper
1½tspsea salt or Himalayan salt
6tbspapple cider vinegar
1Litre coconut water
4tbspChia seeds – Omega-3 fatty acidsfibre, calcium, magnesium, and antioxidants. Chia seeds will absorb liquid and form a gel, which adds texture and helps with hydration.
Tart cherry juice 240ml/ 1 cup – This will provide anti-inflammatory and muscle recovery properties
Instructions
Make the base juice: Peel the lemons and oranges. Juice the beet, kale, cucumbers, apples, oranges and lemon along with the ginger and turmeric.
Add the rest of the ingredients: To the juice add the black pepper to help with the absorption of the main antioxidant in the curcuman in the turmeric, the coconut water, apple cider vinegar, chia seeds and the tart cherry juice.
This drink is the perfect balance between sweet and savoury and it literally looks like blood. That is part of the reason why beetroot juice is so good and helps dilate your blood vessels encouraging optimum oxygen delivery!
In this episode we are joined by the brilliant Patrick Holford, a leading voice in the world of nutrition and alternative health. With over 36 books translated into 29 languages and decades of experience, Patrick is a British author, entrepreneur, and advocate for nutritional therapy. His work has helped shape modern views on the power of food and supplements to transform health, with regular appearances on UK and international television and radio.
In this engaging conversation, Patrick shares his wisdom on how to take control of your health through diet, lifestyle, and nutritional supplements. The episode dives deep into Patrick’s holistic approach to wellbeing, offering practical advice on how to implement small changes that make a big impact. From boosting brain power to supporting your immune system, Patrick’s insights are invaluable for anyone looking to improve their overall health.
Episode 172
Main Topics Covered:
Patrick’s personal health journey and how he became an advocate for nutritional therapy.
The connection between food, brain function, and mental health.
How to enhance your immune system naturally.
The role of supplements in modern diets—what to take and what to avoid.
Practical tips on achieving optimal health through simple dietary changes.
The science behind a low glycemic diet and how it can transform your energy levels.
How stress impacts your body and what you can do to mitigate its effects.
Whether you’re new to alternative nutrition or a seasoned wellness enthusiast, this episode offers valuable takeaways that can help you live a healthier, more balanced life.
Lots of love,
Dave & Steve
SPONSORS & DISCOUNT CODES:
Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10%
VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 20% discount and if you buy now you also get free access to their incredible course showcasing some of the biggest names in the health and wellness space.
This soup celebrates autumn and the harvest wonderfully. We grew 4 different varieties of pumpkins on the farm this year and this is one of our favourite ways to enjoy them. It is the ultimate comforting soup and a great way to use any leftover pumpkin.
Takes 30 minutesminutes
Serves 10
Ingredients
2medium pumpkinsapprox 2kg
4carrots
1onion
10gfresh ginger
3clovesgarlic
1red chilli
1x 400g tin of coconut milk1.75 cups approx.
2Lwaterapprox 8.5 cups
2tbspsalt
2tbsptamari
1lemon
Instructions
Prep the veg
Peel and dice the onion, garlic and ginger. Carefully chop the pumpkins, remove the seeds and slice into bite sized pieces leaving the skin on. Finely dice ½ red chilli.
Slice the carrots into rounds that are approx 1cm thick
Cook your base flavours
In a large saucepan approx 5L add 1 tbsp of oil and put on high heat. Once hot add in the onion and ginger and cook for 3-4 mins. Add in the garlic and chili and cook for a further 3 mins.
Add in the carrots and pumpkin
Next add in the sliced carrot and pumpkin followed by a generous pinch of salt and mix well. Add in 3 tbsp of water and mix well, reduce the heat to medium and put the lid on and leave to sweet for 5 mins without stirring.
Add in the rest of ingredients
Add in the water, coconut milk, tamari and juice of ½ lemon and bring to a boil and leave to boil for 5 mins stirring occasionally.
Blend till smooth
Using an immersion blender or stick blender blend the soup till super smooth. Taste and adjust the seasoning to your liking by trying to balance out the flavours by adding more salt, black pepper, lemon juice, tamari or chilli.
Serve and enjoy
Serve with some fresh sourdough and a drizzle of coconut milk and enjoy!
Elderberries are the fruit of the elderflower from the mighty elder tree. They are in season in autumn in Ireland, and have to be cooked to consume. Here we cook them with chicory root syrup which is a sweetener that is packed with fibre (54g fibre per 100g) which really brings a serious prebiotic quality. Then through the fermentation process we develop some natural bacteria from the yeast that occur on the apples, lemon and ginger to develop natural carbonation and a probiotic hit to help with gut health.
Takes 6 daysdays30 minutesminutes
Serves 8
Ingredients
200gElderberriesapprox.1.5 cups
2litres Water8 cups
250gChicory root syrup1.25 cups/ maple syrup/ date syrup/ brown rice syrup
1tbspcinnamon
2apples
1lemon organic
1pieceof fresh gingerabout 5 cm, unpeeled
Instructions
Pick and Clean elderberries : pick the elderberries and give them a good wash.
Boil the elderberries with the syrup: In a large saucepan add 500ml of just boiled water along with the chicory root syrup, 1 tbsp cinnamon and the elderberries and bring to a boil, once boiling reduce to a simmer and leave to cook for 30 mins. Give it the occasional stir to avoid it catching and burning.
Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to a fermentation jar or big pot along with the elderberry mixture and leave to cool the mixture down to lukewarm temperature (below 40 degrees celsius)
Prepare the fruit and leave to bulk ferment: Chop the apple, lemon and ginger. And add to the fermentation jar or elderberry mixture along with the 2 tbsp of white wine vinegar and give them a gentle mix.
Start Fermentation:
Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.
Bottle and start secondary Fermentation:
Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the elderberries to draw out all the flavour you can. Seal the bottles tightly.
Ferment Further: Leave the bottled probiotic elderberry soda at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.
Serve:
Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!
Notes
Fermentation Time: The fermentation time may vary depending on the temperature and yeast activity. Monitor the bottles carefully to avoid over-carbonation. If the room is warmer, fermentation time will be quicker and if the room temperature is cooler it will take longer.
Safety: Use sturdy bottles designed for carbonation to prevent any risk of explosion.
This is so easy to make and is genuinely delicious! There is approx 40g of protein per serving, we served this with some chilli flakes, a drizzle of olive oil and some crushed pistachios for a pop of colour and crunch! If you don’t have red lentil pasta you can use wholewheat instead which brings the protein content to approximately 29g per serving.
Takes 8 minutesminutes
Serves 2
Ingredients
Pasta Sauce:
200gfirm Tofu
100gRoasted red pepper
50gCashew nuts
2tbspolive oil
3tbspPasta water
2tbspspicy red pepper pesto/ harissa or pesto of choice
Salt to taste
Pasta:
200gred lentil pasta
Instructions
Start by filling a large saucepan with water and add 2 tbsp of salt and bring to a boil. Cook the pasta as per the pack instructions.
To a blender add the roasted red pepper, tofu, cashew nuts, oil, spicy red pepper pesto and 2 tbsp of pasta water and blend till smooth.
Drain and rinse the pasta and add back to the pan along with the sauce and cook on medium heat until it is hot.
Taste and adjust the seasoning to your liking.
Serve with some chilli flakes and a drizzle of olive oil for a delicious meal.
Notes
We’ve used red lentil pasta for an additional protein boost, but you can also just use whole meal or pasta of choice. The protein content with wheat pasta is approx 29g per serving.
This is a great way to add more greens into your meals in a delicious and vibrant way! The greens are steamed quickly and blended with coconut milk and spices to create a creamy, flavourful sauce. It’s a simple and satisfying dish that can be ready in just 10 minutes.
Takes 10 minutesminutes
Serves 2
Ingredients
Base Sauce:
2clovesof garlic
A thumb-sized piece of gingerapprox. 1 tablespoon minced
½a bunch of scallionsgreen onions (approx. 4)
½green chilli
2tablespoonscurry powder
2teaspoonsground cumin
1teaspoonsalt
2tablespoonstamarisoy sauce
1tablespoonmaple syrupor liquid sweetener of choice
½teaspoonblack pepper
1x 400g tin of coconut milkkeep 3-4 tbsp for garnish
Juice of ¾ of a lime
Supergreens:
100gbaby spinachapprox. 4 cups or rocket (arugula) (approx. 4 cups)
100gbroccoliapprox. 1 cup florets
1small courgettezucchini (approx. 1 cup, chopped)
Beans & Pulses
1x 400g tin of butter beansapprox. 1¾ cups
1x 400g tin of cooked lentilsapprox. 1¾ cups
Optional
10-15cherry tomatoes
To Garnish:
Chilli flakes
Pickled red onion
A small bunch of fresh coriandercilantro or other fresh herbs of choice
Instructions
Prepare the aromatics:
Peel and finely chop 2 cloves of garlic and a 10g (0.35 oz) piece of ginger. Finely chop 4 scallions (green onions), removing any limp outer leaves, and chop ½ a green chilli.
Drain the beans and lentils:
Drain and rinse the 400g (14 oz) tin of butter beans and 400g (14 oz) tin of cooked lentils thoroughly.
Prepare the vegetables:
Chop 10-15 cherry tomatoes in half. Finely dice 100g (3.5 oz) of broccoli and 1 small courgette (zucchini).
Steam the greens:
Fill and boil the kettle, then pour it over 100g (3.5 oz) of baby spinach (or rocket), the diced broccoli, and the diced courgette. Leave to sit for 5 minutes with a lid on.
Blend the sauce:
Drain the spinach, broccoli, and courgette, then add them to a blender along with 1 x 400g (14 oz) tin of coconut milk (reserving 3-4 tbsp for garnish), ¾ lime juice, 2 tablespoons of curry powder, 2 teaspoons of ground cumin, 1 teaspoon of salt, 2 tablespoons of tamari/ soy sauce, 1 tablespoon of maple syrup, and ½ teaspoon of black pepper. Blend until smooth.
Cook the sauce:
Pour the blended sauce into a medium saucepan or frying pan and heat on high heat. Taste and adjust seasoning to your liking.
Add the remaining ingredients:
Once the sauce is warm, add the drained butter beans, lentils, and halved cherry tomatoes. Stir to combine.
Simmer the curry:
Bring the curry to a boil, stirring occasionally to ensure it doesn’t stick to the pan. Once boiling, reduce the heat and simmer for 2 minutes.
Garnish and serve:
Remove the curry from the heat and garnish with chilli flakes, pickled red onions, and freshly chopped coriander (cilantro). Serve hot.
This is a method based on a fermented Mexican drink called Tapache where pineapple skins are fermented to create a pineapple style beer. Wild blackberries which are in season in Autumn in Ireland and are abundant in the hedgerows. This soda uses the natural yeasts on the blackberries and in the air for gentle fermentation, resulting in a slightly fizzy, bright magnificent beverage. We were so amazed by the complexity of flavour that developed in such a short fermentation time!
Takes 6 daysdays30 minutesminutes
Serves 8
Ingredients
200gblackberries
2litreswater8 cups
250gSugar1.25 cups
2tbspWhite wine vinegar
Instructions
Pick and Clean blackberries : pick the blackberries but do not rinse as the natural yeasts on them are essential for fermentation.
Boil the Water and sugar: In a large bowl add 500ml of just boiled water along with the sugar and give it a good stir until all the sugar has dissolved.
Cool the Water: Add the remaining 1.5 litres (6 cups) of cold water to the bowl to cool the mixture down to lukewarm temperature.
Add blackberries and vinegar: Add the blackberries, and 2 tbsp of white wine vinegar to the sugar water mixture and give them a gentle mix.
Transfer to a large jar or bowl
Start Fermentation:
Cover and Ferment: Close the jar or cover the bowl with a clean cloth and let it sit at room temperature for 2-3 days. Stir the mixture once a day. You should start to see some bubbles forming, indicating that fermentation has begun.
Bottle and start secondary Fermentation:
Strain and Bottle: After 2-3 days, strain the liquid through a fine mesh sieve or cheesecloth into clean, sterilised bottles. Make sure to squeeze the blackberries to draw out all the flavour you can. Seal the bottles tightly.
Ferment Further: Leave the bottled blackberry champagne at room temperature for another 3-4 days to build up carbonation, ensuring to burp or release excess gas every day. To burp just open the lid for 1-2 seconds and close it.
Serve:
Final taste – taste and once you are happy with the degrees of fizziness transfer to the fridge to stop the fermentation.
Serve: Carefully open the bottles to release the built-up carbonation, pour into glasses, and enjoy your naturally fizzy, alcohol-free elderflower champagne!
Notes
Fermentation Time: The fermentation time may vary depending on the temperature and yeast activity. Monitor the bottles carefully to avoid over-carbonation. If the room is warmer, fermentation time will be quicker and if the room temperature is cooler it will take longer.
Safety: Use sturdy bottles designed for carbonation to prevent any risk of explosion.
This recipe harnesses natural fermentation, providing a delightful fizzy drink without any added yeast. Enjoy!
This is an incredibly tasty start to the day or makes a perfect pick-me-up any time of day. It's a great way to make a delicious healthy snack and it works great as a light dessert. Steve’s kids adore this in summertime when strawberries are in season, but you can easily make it year-round using whatever fruit is in season. This was a recipe we tried when developing recipes for the plant-based breakfasts chapter of our new cookbook, The Happy Pear 20.
Takes 15 minutesminutes
Serves 2
Ingredients
Creamy Overnight Oat Mix
100goat flakes1 cup
150mloat milk⅔ cup
100mlyoghurtplant-based (⅓ cup + 1 tbsp)
3tbspchia seeds
½tspvanilla extract
Pinchof salt
Cashew Biscuit Base
100gcashew nuts¾ cup
1tbspcoconut oil
1tbspmaple syrup
Pinchof salt
Decoration
200gfresh strawberries1 ½ cups, sliced
Instructions
Make overnight oat base
Combine all the ingredients for the overnight oats in a bowl, mix well and leave to sit for 5 mins while you make the rest of the elements
Make cashew biscuit base
Roughly chop the cashew nuts and heat a non stick pan on medium heat, toast the cashew nuts for 5-8 mins stirring regularly until they start to go golden brown, add the coconut oil and maple syrup and mix to coat each nut, cook for a further minute and remove from the heat and transfer to a plate to cool.
Slice the strawberries
Slice the strawberries lengthways
Layer up 2 glasses
To layer up, take 2 x 250ml glasses and the key here is that there will be 6 layers.
Start with a layer of the cashew biscuit base, next add a small layer of overnight oats, followed by sliced strawberries, make sure to push the sliced strawberries against the glass and follow them all the way around. Fill any gaps with some more strawberries, and begin the next layer once again with the cashew base, next overnight oats, and finish with another layer of sliced strawberries and a nice dollop of coconut yoghurt on top. Decorate with a sprinkle of the cashews and some sliced strawberries on top. Enjoy!
Back in 2004, we opened a little veg shop in our home town of Greystones with a dream of starting a plant-powered revolution! For 20 years, The Happy Pear has been all about spreading health, happiness, and seriously delicious food. With over 15 million products sold, 6 bestselling cookbooks, and 15+ online courses under our belts, we’ve learnt so much on our journey!
At the start of 2025, we hit the road with our latest book, The Happy Pear 20: Recipes and Learnings From the First 20 Years. What was in store was a a fun-filled tour packed with stories from our wild journey, tips for better living, and cooking demos (at select spots!). We shared wisdom, laughs, and plenty of plant-based goodness with all of our community and loved meeting all of you!
What an amazing experience!
Plant-based Yogurt
Yogurt is traditionally made through fermenting cow or goats milk, but you can make a plant-based version using a similar fermentation method and flavour to your own taste. The beautiful thing about this framework is once you get the basics of it the possibilities for your yogurt creations are infinite! Here we’ve used soy yogurt, using a few spoons of store-bought soy yogurt as the starter culture, but you can easily swap out for another plant-based yogurt of your choice. We have a whole section dedicated to yogurt making on our fermentation course – join our Whole Health Tribe to learn more!
Takes 3 daysdays5 minutesminutes
Serves 8
Ingredients
1litreapprox 4 cups of plant-based milk (we used soy)
4tablespoonsof plant-based yogurtwe used soy
Instructions
Mix together your plant-based milk and 4 tablespoons of plant-based yogurt in a sterile jar.
Leave to ferment at room temperature for 3-4 days. The longer you leave it to ferment the more acidic it will become.The milk should have thickened up and be yogurt-like.
Once you are happy with the texture and degree of acidity, add any sweeteners or flavour agents. Simply mix through and taste and adjust to your taste.
Store in the fridge for up to a week. The yogurt will continue to ferment just at a slower rate. Taste and adjust any seasoning till you reach a flavour you like.