The Happy Pear Podcast

How do we get you to keep scrolling?

This is the aim of the applications on your phone. The more they can steal your focus and attention the more profitable they are.

So how can you take advantage of the benefits of technology whilst not letting it take advantage of you?

Episode 106

This week we speak to Johann Hari, the author of the New York Times bestseller: Stolen Focus: Why You Can’t Pay Attention

Johann is an author, executive producer and Tedtalk speaker. His books have been translated into 40 languages, and been praised by a broad range of people, from Oprah to Noam Chomsky, from Elton John to Naomi Klein.

Johann’s first book, ‘Chasing the Scream: the First and Last Days of the War on Drugs’, was adapted into the Oscar-nominated film ‘The United States Vs Billie Holiday’. His second book, ‘Lost Connections: Uncovering The Real Causes of Depression – and the Unexpected Solutions’ was described by the British Journal of General Practice as “one of the most important texts of recent years”, and shortlisted for an award by the British Medical Association.

Johann’s TED talks have been viewed more than 93 million times. He has written over the past decade for some of the world’s leading newspapers and magazines, including the New York Times, the Los Angeles Times, the Guardian, the Spectator, Le Monde Diplomatique, the Sydney Morning Herald, and Politico. He has appeared on NPR’s All Thing Considered, HBO’s Realtime With Bill Maher, The Joe Rogan Podcast, the BBC’s Question Time, and many other popular shows.

Johann was twice named ‘National Newspaper Journalist of the Year’ by Amnesty International. He has also been named ‘Cultural Commentator of the Year’ and ‘Environmental Commentator of the Year’ at the Comment Awards.

A fascinating person who lives half the year in London, and spends the other half of the year traveling to research his books. We caught up with Johann one sunny afternoon and delved deep into what it means to loose focus, the effects it has on the brain, how our children are being affected by technology, and how we can regain focus and become more present.

A great episode!

Enjoy!

Lots of Love,

Dave & Steve x

Available now from all good podcast providers:

listen on spotify

This episode is sponsored by Vivobarefoot Footwear. Vivobarefoot Footwear have given our listeners an exclusive 15% discount when you enter the code HAPPYPEAR15  

Genuinely these are the only shoes you will see Dave & Steve wearing!

Produced by Sean Cahill and Sara Fawsitt

This recipe is the perfect example of synergy where the sum of the parts are greater than apart. Looking at this recipe it seems

very simple but the result is a super tasty creamy pasta dish that is a family favourite. It makes a perfect bowl of comforting

goodness!

Creamy Mushroom Linguine



Serves 4

Watch Video

Ingredients
 

Linguine

  • 250 g linguine
  • 250 g Oyster Mushroom
  • 1 onion
  • 1/2 tsp garlic powder
  • 2 tbsp tamari

Creamy Cashew Sauce

  • 100 g cashew nuts
  • 500 ml oat milk
  • juice of half a lemon
  • 1 tsp garlic powder

Instructions
 

  • In a bowl cover the cashew nuts in just boiled water and leave to soak for 10 minutes.
  • Fill a large saucepan with boiling water and add 1 tbsp of salt (don't worry most of this will go down the drain but will help season your pasta from within).
  • Put your pasta on to boil and cook according to pack instructions.
  • Peel and dice the onion, finely chop the mushrooms.
  • Heat a large non-stick pan over a high heat, once hot add 1 tbsp of oil and add the onions and ½ tsp salt, reduce the heat to medium and cook for 4-5 minutes to brown slightly, stirring occasionally.
  • Add the chopped mushrooms and garlic powder and cook for 3-5 minutes, add the tamari and allow to cook off for a minute. Remove the mushrooms from the heat and set aside.
  • While the mushrooms are cooking make the cashew sauce.
  • Drain and rinse the cashew nuts and add to a blender or food processor along with the rest of the sauce ingredients and with ½ tsp of salt and ¼ tsp of ground black pepper and blend on on high speed until very smooth.
  • (If your blender or food processor has not blended till super smooth, where there are some little nut pieces, pour through a sieve and add to a pan along with 2 tbsp of sieved cornstarch and allow to reduce and thicken on high heat for 2-3 mins while stirring continuously).
  • Add the creamy cashew sauce to the pan you cooked the mushrooms in and reduce the heat to low, cook for 1-2 mins allowing the sauce to thicken, stirring continuously. Drain the pasta when cooked, keeping some of the pasta water. Mix the pasta into the sauce, coating the pasta well and if the sauce is too thick add a little pasta water until you get your desired creamy texture. Add the mushrooms and taste and season with salt and black pepper to taste.

Nutrition

Calories: 492kcalCarbohydrates: 79gProtein: 18gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 82mgPotassium: 733mgFiber: 6gSugar: 18gVitamin A: 293IUVitamin C: 4mgCalcium: 219mgIron: 5mg
Keyword Creamy Mushroom Linguine
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We love this recipe, really quick to make, super tasty and everyone will be

looking for more, we are aware that is quite a promise but these burgers will

deliver!! Really worth seeking out the nutritional yeast as it gives a nice

distinct flavour to it  and a couple of slices of vegan cheese is not essential

but really takes it to the next level. We like to serve them with vegan mayo,

lettuce, gherkins, ketchup, red onion and tomato. We fried ours up in the

pan for two minutes, but these are lovely cooked in the grill.

Epic Veg Burger


We wanted a burger that was packed with veg…but still felt a bit naughty. So here's our take on the classic burger…super indulgent and delicious.

Serves 3

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Ingredients
 

  • 400 g kidney beans
  • 1 onion
  • 2 cloves garlic
  • 150 g Oyster mushroom any kind of mushrooms will work!
  • 4 tbsp Tamari
  • 100 g breadcrumbs
  • 3 tbsp nutritional yeast

Serving suggestions

  • Favourite buns
  • Vegan Mayonnaise
  • Spicy Pepper Pesto
  • Ketchup
  • Lettuce Leaves
  • Tomatoes
  • Vegan Cheese
  • Lettuce shredded, for extra naughtiness!
  • Tomato
  • Caramelised Onion
  • Gherkins
  • Avocado slices

Instructions
 

  • Drain and rinse the beans. Peel and finely chop the onion and garlic. Roughly chop the mushrooms.
  • Put 3 tablespoons of water into a frying pan on a high heat. Once hot, add the onion and garlic and cook for 1-2 minute, stirring regularly. Add the mushrooms into the pan and cook for a further minute. Now add the tamari, and stir fry for 2 minutes. Remove from the heat. 
  • In a mixing bowl, add the breadcrumbs, beans and the nutritional yeast and mix well.
  • When the mushrooms are done, add them into the bowl and mix. Leave to cool for a minute. Using your hands or a wooden spoon mash and mix so that well mixed. Form this mixture into patties, making sure to really compress them so as to remove as much moisture as possible.
  • The patties are now ready to cook. You can either fry them in the pan for 2 minutes on each side till they go golden or grill them in the oven at  180C/F/gas mark and they are also great grilled on the barbecue!
  • Serve in your favourite bun bun with whatever tickles your fancy! We went a bit of everything…pesto, cheese, lettuce, tomatoes, gherkins and for real indulgence…caramelised onions. ENJOY, this one is epic!!

Nutrition

Calories: 410kcalCarbohydrates: 77gProtein: 23gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 263mgPotassium: 1148mgFiber: 16gSugar: 12gVitamin A: 31IUVitamin C: 6mgCalcium: 126mgIron: 7mg
Keyword Burger
  P r i n t   R e c i p e

The Happy Pear Podcast

What does it mean to be an explorer?

What are the sacrifices one must take?

What are the benefits of putting yourself through such hard physical challenges?

Episode 105

This week we speak to Damian Browne, an extreme adventurer, peak performance athlete and International keynote speaker from Galway, Ireland. 

For the last 25 years Damian has pursued his human potential, relentlessly pushing his body & mind to their perceived limits; forging himself & his character in what he deems “a crucible life”. 

During a 16-year career as a professional rugby player, Damian donned the colours of some of rugby’s European elite, including Northampton Saints & Leinster; where he won club rugby’s biggest prize, The Heineken Cup. 

Since retirement from professional rugby, Damian has become one of the World’s foremost extreme adventurers; undertaking some of the most demanding physical and mental challenges on the planet, including the 257km Sahara Desert ultra marathon, The Marathon des Sables,  climbed 5 of the 7 Summits, a renowned mountaineering feat & most recently created history by becoming the first person ever to row from New York City to Galway, taking 112 days and in the process become one of only a handful of people to have rowed the Atlantic in both directions.

Damian’s drive to explore his physical & mental limits is not exclusive to ultra endurance events and he is a multi-time Irish indoor rowing champion, holding all-time, all-category records for the 500m and 1000m distance.

We were lucky to have had Damian in the studio with us for this episode, a brilliant and deep character, we hope you enjoy this episode as much as we did.

Enjoy!

Lots of Love,

Dave & Steve x

Available now from all good podcast providers:

listen on spotify

This episode is sponsored by Vivobarefoot Footwear. Vivobarefoot Footwear have given our listeners an exclusive 15% discount when you enter the code HAPPYPEAR15  

Genuinely these are the only shoes you will see Dave & Steve wearing!

Produced by Sean Cahill and Sara Fawsitt

The Happy Pear Podcast

Let’s lean into the discomfort by plunging into cold water or sweating through a hot sauna with metabolic scientist and author of Winter Swimming, Susanna Søberg.

Episode 104

We have been jumping into the sea for the last 8 years, we knew it was good for us, simply by how it made us feel: Elevated, alive, new, refreshed, giddy, more connected to those around us and overall a feeling of happiness. Now after so much research we are aware of how truly beneficial cold water and heat exposure is for us, from the serotonin, dopamine and oxytocin hits, to the longevity benefits and the effect it has on our metabolism. We discuss it all with Susanna and even take things a step further into the community benefits. 

Susanna Søberg, PhD., earned her doctorate researching metabolism and has worked for many years designing and conducting clinical studies. Her most recent research and the background for this book have been on fat reduction through winter swimming at the Tryg Foundation’s Center for Physical Activity, Denmark. Winter Swimming, now published in thirteen languages, is her first book.

Founder and CEO of www.soeberginstitute.com . Susanna has also created a course, The Thermalist Cure, all about how and why to get started with cold, heat, and breathwork for better health. The course launches on 24th January and she has kindly offered our listeners a 10% discount with the code THEHAPPYPEAR 

A brilliant episode that is on a topic close to our hearts.

Enjoy!

Lots of Love,

Dave & Steve x

Available now from all good podcast providers:

listen on spotify

This episode is sponsored by Vivobarefoot Footwear. Vivobarefoot Footwear have given our listeners an exclusive 15% discount when you enter the code HAPPYPEAR15  

Genuinely these are the only shoes you will see Dave & Steve wearing!

Produced by Sean Cahill and Sara Fawsitt

This is so genuinely tasting and easy to make – you will be surprised how good this is in even just 5 mins. Even if this ends up taking you 10 mins to make you will still have a super tasty quick dinner that will be faster to make than ordering a take away!

5 Mins Spinach, Mushroom and Butterbean curry


This is so genuinely tasting and easy to make – you will be surprised how good this is in even just 5 mins. Even if this ends up taking you 10 mins to make you will still have a super tasty quick dinner that will be faster to make than ordering a take away!

Serves

Watch Video

Ingredients
 

  • 1 tbsp oil
  • 1/2 thumsized ginger
  • 2 cloves garlic
  • 1/2 red chilli
  • 200 g mushrooms (ideally oyster mushrooms)
  • 2 tbsp tamari
  • 1 tbsp cumin seeds
  • 2 tbsp curry powder
  • 1/4 ground pepper
  • 400 g butter beans
  • 400 g chopped tomatoes
  • 200 g coconut milk
  • 50 g baby spinach

To serve

  • Pickled red onion
  • Coriander shoots Serve with your favourite grain of choice, we used a pre cooked brown rice and served this beautiful curry with some pickled red onions and some coriander shoots. Enjoy!

Instructions
 

  • Heat a wide bottomed non-stick pan on high heat. Chop the mushrooms into bite sized pieces. Peel and finely dice the ginger and garlic, finely dice the ½ red chilli, leaving the seeds in if you prefer it hot or removing the seeds for a milder spiced curry.
  • Drain and rinse the butter beans. Once the pan is hot add the oil along with the mushrooms, diced ginger and cumin seeds and cook for 2 mins.
  • Next add the garlic and chilli and mix through, stirring occasionally. Add in the tamari or soy sauce and thoroughly mix through ensuring to coat each mushroom in the sauce. Add in the butter beans, followed by the chopped tomatoes, coconut milk, curry powder and ground black pepper and cook for a minute bringing the temperature up, while stirring occasionally.
  • Taste and adjust the seasoning to your liking by adding more salt, black pepper or lime juice.To finish add in the baby spinach and allow it to wilt down for 1 minute.
  • Serve with your favourite grain of choice, we used a pre cooked brown rice and served this beautiful curry with some pickled red onions and some coriander shoots. Enjoy!

Nutrition

Calories: 1252kcalCarbohydrates: 146gProtein: 50gFat: 63gSaturated Fat: 40gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 683mgPotassium: 4719mgFiber: 42gSugar: 38gVitamin A: 5576IUVitamin C: 95mgCalcium: 434mgIron: 31mg
  P r i n t   R e c i p e

The Happy Pear Podcast

Dating, partying, socialising, special occasions, holidays… without alcohol does this sound difficult to you?


Could you imagine going sober at the age of 26 without using the excuse “I am on antibiotics” or “I am working tomorrow”?

Episode 102

This week we spoke to the founder of the Sober Girl Society and one of the leading voices on the sobriety movement, Millie Gooch.

At the age of 26 Millie decided to make a big lifestyle change, she quit drinking. After too many binge drinking nights that left her feeling anxious, and insecure. She realised she needed a change. 

Millie has written for a range of publications, and her campaigning work has been featured everywhere from ELLE and Stylist to the BBC and Evening Standard.

In this episode, Millie gives us practical advice for how to date, party and socialise sober. We debunk the myths surrounding sobriety and how having a healthier relationship with alcohol can massively improve your confidence, relationships, productivity and your relationship with yourself.

We loved chatting to Millie, she is a brilliant voice for the movement.

Enjoy!

Lots of Love,

Dave & Steve x

Available now from all good podcast providers:

listen on spotify

This episode is sponsored by Vivobarefoot Footwear. Vivobarefoot Footwear have given our listeners an exclusive 15% discount when you enter the code HAPPYPEAR15  

Genuinely these are the only shoes you will see Dave & Steve wearing!

Produced by Sean Cahill and Sara Fawsitt

This is a beautiful low fat bolognese where we use jackfruit and oyster mushrooms to form the basis of this meaty bolognese – this is smooth, with deep flavours and gives a beautiful spaghetti bolognese

Meaty Spag Bol


This is a beautiful low fat bolognese where we use jackfruit and oyster mushrooms to form the basis of this meaty bolognese – this is smooth, with deep flavours and gives a beautiful spaghetti bolognese

Serves 2

Watch Video

Ingredients
 

  • 200 g spaghetti whole wheat is great for fibre!
  • 2 cloves garlic
  • 2 onions medium
  • 1 carrot
  • 400 g jackfruit
  • 150 g oyster mushroom
  • 400 g cooked lentils
  • 800 g chopped tomatoes
  • 200 g jar of tomato puree
  • 1 tsp salt
  • 1/4 tsp black pepper
  • small bunch of basil

Instructions
 

  • Fill a pot with 3L of water and bring to the boil ( if you boil a kettle to this it will speed things up : ) Once boiling reduce to medium heat and add 1 tbsp salt. Add the dried pasta and cook as per pack instructions.
  • Drain and rinse the cooked lentils and jackfruit Peel and finely dice the onion and garlic.  Finely dice the carrot. Chop the mushrooms into small bite size pieces. Slice the jackfruit into thin bite sized stips
  • Heat a non-stick wide bottomed pan on high heat, when hot add the chopped onion and fry for 3-4 mins until it starts to brown. Add the garlic, diced carrots and a pinch of salt, reduce the heat to medium and cook for 3-4 mins, stirring regularly, if they start to stick to the pan add a couple of tablespoons of water to deglaze the pan using your wooden spoon
  • Add the mushrooms and jackfruit and cook for 3-4 mins stirring occasionally until they start to char. Add 2 tbsp of tamari and mix well so each bit of mushroom and jack absorbs some of that umami flavour.Add the drained lentils, chopped tomatoes, tomato puree and the remaining salt and pepper.
  • Bring to a boil then lower to a simmer and allow to cook for 5 minutes, stirring occasionally to allow the flavours to infuseRemove the basil leaves from the stalk and finely chop the stalk and add to the sauce.
  • Drain and rinse the cooked pasta ensuring to keep a cup of pasta water to dilute the sauce.Add the approx 50 ml of the pasta water and the cooked pasta to the sauce and mix well. Taste and adjust the seasoning to your liking. Serve with fresh basil leaves and enjoy!

Nutrition

Calories: 947kcalCarbohydrates: 196gProtein: 42gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1788mgPotassium: 3198mgFiber: 31gSugar: 61gVitamin A: 5839IUVitamin C: 78mgCalcium: 276mgIron: 14mg

Video

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This is to show that super tasty dinners can be quick and easy to make, this is an easier version of a korma recipe a wonderful Indian chef, Santana who worked with us used to make. The first time we made this in the studio we all ended up eating it for a second breakfast! Serve with your favourite grain of choice.

5 mins creamy korma



Serves 4

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Ingredients
 

  • 400 g chickpeas
  • 400 g butter beans
  • 200 g mushrooms (we love Oyster mushrooms)
  • 2 tbsp tamari
  • 2 cloves garlic
  • thumbsized piece of ginger
  • 50 g cashew nuts
  • 400 ml coconut milk
  • 400 g chopped tomatoes
  • 150 g roasted red peppers from a jar, drained
  • 2 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp salt and pepper

Instructions
 

  • Heat a non-stick pan on high heat. As it heats up, roughly chop the mushrooms, and finely dice the ginger.Drain and rinse the chickpeas and butterbeans.
  • Add 1 tbsp of oil to the pan along with the chopped mushrooms and ginger and leave to fry.Into the blender jug add the garlic, chopped tomatoes, coconut milk, cashew nuts, roasted red pepper, curry powder, garam masala, salt and blend till super smooth.
  • Give it the time to get a super smooth sauce.Stir the mushrooms and add the tamari/ soy sauce and mix well so that each mushroom is well infused with the umami flavour. 
  • Add the drained chickpeas and butter beans along with the sauce and mix well.Taste and adjust the seasoning to your liking by adding some salt, ground black pepper or lime juice.
  • Serve with some quick cooked brown rice and some chopped coriander or basil for a delicious quick dinner.

Nutrition

Calories: 606kcalCarbohydrates: 69gProtein: 24gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 1268mgPotassium: 1592mgFiber: 19gSugar: 15gVitamin A: 371IUVitamin C: 31mgCalcium: 159mgIron: 12mg

Video

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The Happy Pear Podcast

This week we bring you, New York Times bestselling author and internationally recognized professional speaker on a number of important public health issues, Dr Michael Greger, M.D. FACLM.

Episode 101

He wrote the book on How Not To Die & also How Not To Diet! A legend in the nutirtion world, Dr. Greger and his team set up Nutritionfacts.org, a science-based nonprofit organisation. That provides free updates on the latest in nutrition research via bite-sized videos. A strictly non-commercial public service health charity. 

Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, among countless other symposia and institutions; testified before Congress; has appeared on shows such as The Colbert Report; and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. In 2017, he was honored with the American College of Lifestyle Medicine with its Lifestyle Medicine Trailblazer Award.

In this episode we debunk the myths around diet culture, and break down how to sustain a healthy weight and lifestyle.

Enjoy!

Lots of Love,

Dave & Steve x

Available now from all good podcast providers:

listen on spotify

This episode is sponsored by Vivobarefoot Footwear. Vivobarefoot Footwear have given our listeners an exclusive 15% discount when you enter the code HAPPYPEAR15  

Genuinely these are the only shoes you will see Dave & Steve wearing!

Produced by Sean Cahill and Sara Fawsitt

Fruit and Vegetable illustration
Fruit and Vegetable illustration

Become happier & more confident in your body with The Happy Shape Challenge

No calorie counting, no portion control

4-week plan to reach your happy shape

Designed by a registered GP doctor, a dietician and plant-based chefs

Holistic support to form new, healthier habits

Get The Happy Shape Challenge for €79.99 €149.99 until 22nd of January!


Fruit and Vegetable illustration

Join our mailing list and get a FREE E-BOOK with our 10 most popular 5 minute recipes & the 5 secrets to quick, tasty dinners!


Fruit and Vegetable illustration
Photo of one of our cafés
Photo of one of our cafés

The Happy Pear began in our Greystones shop, in 2004. Dave and Steve had a dream of making the world a healthier and happier place, and they started by opening a simple fruit and veg shop in their hometown.

Their passion for plant-based food led them to open the cafe a year later, and now almost 20 years on, the shop and cafe on the main street and our cafe in the leisure centre in Greystones continue to be a hub of community, positivity and delicious plant-based food for locals and visitors alike.



Photo of our cookbooks
Photo of our cookbooks

Over the past 10 years, Dave & Steve have written 4 International Best Selling Cookbooks. They all focus on turning great produce into great food in the easiest way possible. Our cookbooks are full of irresistible recipes for everything from breakfasts, lunches, dinners, cakes, sweet treats, special occasion splurges and much more!

Our 5th book, 'The Happy Health Plan' is our first health and lifestyle book with over 80 delicious plant-based recipes, health plans, meal pland and shopping lists that have helped more than 50,000 people across the world improve their health.

Our latest book 'The Veg Box: 10 Vegetables, 10 Ways' is designed to help you waste less food with delicious recipes to help you waste less and to inspire you to eat more plant-based food. We have taken the 10 most common veg and given you 10 of the most delicious ways to cook these veg using 10 ingredients or less.



Fruit and Vegetable illustration

Tasty wholesome products available in Supervalu, Centra and independent food stores across Ireland


Fruit and Vegetable illustration
David and Stephen Flynn

The Secret to health is that we all become a product of our environment and the people we spend most time with. With that in mind our new app is design to support you to become healthier and happy via community and support.
Our new revolutionary app includes:

Hundreds of delicious plant-based recipes and meal plans from Dave & Steve

Practical tips and lessons from expert doctors, dieticians, and performance psychologists

Community feed and groups to encourage a healthier and happier you

Guidance from leading medical experts and lifestyle practitioners to transform your life

Weekly live events


David and Stephen Flynn

The Secret to health is that we all become a product of our environment and the people we spend most time with. With that in mind our new app is design to support you to become healthier and happy via community and support.
Our new revolutionary app includes:

Access to all 11 Happy Pear health courses. More courses coming soon!

Hundreds of delicious plant-based recipes and meal plans from Dave & Steve

Practical tips and lessons from expert doctors, dieticians, and performance psychologists

Community feed and groups to encourage a healthier and happier you

Guidance from leading medical experts and lifestyle practitioners to transform your life

Weekly live events


David and Stephen Flynn

Fruit and Vegetable illustration Fruit and Vegetable illustration


Fruit and Vegetable illustration

Some kind words from friends of The Happy Pear made through the years

Russel Brand

Russell Brand

"They are incredible..they are vegan, fit as fiddles & full of joy."

Ella Woodward

Ella Woodward

"These two guys really are the happiest guys on the planet."

Jamie Oliver

Jamie Oliver

"These lovely boys always create incredible tasty food!"

Joe Wicks

Joe Wicks

"They are great people, who make unbelievable food."


Fruit and Vegetable illustration
David and Stephen Flynn

The Happy Pear started out back in 2004 with Steve, Dave, a tiny shop and a dream of helping people to eat more veg!

Fast forward almost 20 years and the mission is still the same, to create a healthier happier world and build community! But now The Happy Pear consists of over 70 products, a suite of online courses & a new revolutionary app, our café and shop in Greystones, Wicklow, a range of cookbooks, a farm, a roastery and an online community of over 1 million people living healthier!

Eat Well. Feel Good. Live Better


David and Stephen Flynn

Join our mailing list and get a FREE E-BOOK with our 10 most popular 5 minute recipes & the 5 secrets to quick, tasty dinners!