The Happy Pear Podcast

On one sunny sunrise swim back in 2019, all the way from Australia to our lovely little island, we met the handsome Sam Corlett, the star of the latest Viking’s series Valhalla.

We approached this Viking-like being (he stood out from the rest of us Irish that’s for sure!) chatted and encouraged him to come join us for a swim again the next day, little did we know a pandemic would soon hit and this foreign man would enter our family circle and become more like a brother to us all.

Episode 85

Fast forward 3 years and now Sam has hit the big screens, an international superstar, the lead of his own Netflixs show and in many ways only at the beginning of his journey. We decided it was time to sit down the three of us and discuss it all, life, wisdom, his journey, how we met, what’s next and what makes his soul truly vibrate.

It’s so special to be able to share someones story who you are so close with, a beautiful conversation, we hope you enjoy it as much as we did.

Lots of Love,

Dave and Steve x

Available now from all good podcast providers:

listen on spotify

This episode is sponsored by Vivobarefoot Footwear. Vivobarefoot Footwear have given our listenders an exclusive 20% discount when you enter the code HAPPYPEAR20  

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

Produced by Sean Cahill and Sara Fawsitt

Between both our gardens, we have a lot of apples and pears that need to be eaten! We made this recipe for Ned’s birthday and it went down like a storm! Topped with a little vanilla ice-cream and we were winning!

5-Step Crumble


Make this apple, pear and blueberry recipe in just 5 steps. It's a great way to use any apples that you may have in your garden (or your neighbours!) We make this all throughout the year, and is always a hit with a big serving of vanilla ice-cream on top!

Serves 7

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Ingredients
 

  • 200 g oats
  • 50 g desiccated coconut
  • 50 g ground almonds
  • handful of nuts
  • hand of seeds
  • 90 ml sunflower oil
  • 90 ml maple syrup
  • 1.5 kg apples/pears
  • 100 g frozen blueberries
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 8 tbsp water

Instructions
 

  • Preheat the oven at 180℃.
  • Core and chop the apples/pears into bite-sized pieces leaving the skins on. Put them in a pot with the frozen blueberries and water and cinnamon.
  • Bring the fruit mixture to the boil and then reduce to a simmer. Stirring occasionally, stew the fruit for about 20 mins or until all the fruit has properly broken down.
  • Thoroughly mix all the ingredients for the crumble together in a bowl including the oil. Once the fruit has stewed down, add it to your crumble dish and spread it out evenly (we used a 30cm ceramic dish).
  • Spread the crumble top evenly over the fruit and put in the preheated oven for about 25 mins at 180℃ or until the top of the crumble starts to go golden.

Nutrition

Calories: 348kcalCarbohydrates: 34gProtein: 6gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gSodium: 6mgPotassium: 182mgFiber: 5gSugar: 12gVitamin C: 0.1mgCalcium: 51mgIron: 2mg
  P r i n t   R e c i p e

The Happy Pear Podcast

“You can manifest anything as long as you are the driving force behind it.”

Have you heard of the number one best seller, Manifest: 7 Steps to Living Your Best Life by Roxie Nafousi? A book that will go down in history as one of those books that created a generational shift in perspective.
This week we had the pleasure of having Roxie on our podcast. A single mother, with a colourful past of drug abuse and self doubt who managed to turn her life around and manifest the life she wanted.

Episode 85

“Generally speaking how we feel is a choice, we can choose how we feel and how we respond to the world, that’s not to say that it is always easy too, and it’s not saying you shouldn’t allow yourself to process and feel negative emotions, but you choose whether you indulge in them, process them and let them go and make a conscious decision to choose a more empowering perspective.”

Roxie Nafousi is a self-development coach, inspirational speaker, author, ambassador for the Mental Health Foundation and contributor to Kourtney Kardashian’s wellness platform, POOSH.

Roxie’s commitment to transforming lives and helping to empower others with the tools they need to fulfil their potential has seen her become a renowned and respected figure in the wellness world.

She has been named “The Manifesting Queen” by Forbes and “The A-Lists favourite manifestor” by The Sunday Times Style Magazine. A regular feature in many of the UK’s top publications, including British Vogue, Financial Times, The Times Magazine, Harper’s Bazaar & ELLE, to name a few, we caught up with her one Thursday morning to breakdown what it really means to manifest.

“It’s really important to get out of the victim mindset, and thats why the term manifestation can really rub people up the wrong way.”

A truly valuable episode for anyone out there, and a great reminder of how we can empower ourselves to get the best out of life.

We hope you enjoyed it as much as we did.

Lots of Love,

Dave and Steve x

Available now from all good podcast providers:

listen on spotify

Get an exclusive 20% off the amazing online platform that is HEALF.com when you enter the promo code HEALTHYPEAR – Healf is where you will find only the best of the best health brands all vetted by their community and validated by experts. We love this platform, you can’t go wrong and it has all our favourite stuff covering the 4 pillars of heath: Eat Move Mind Sleep

Produced by Sara Fawsitt and Sean Cahill

We LOVE mushrooms and we love pie. So this is absolute heaven for us. It honestly feels like being hugged with every mouthful and it’s such a great way to get a lot. Creamy mushroom pie, you are a winner!

Creamy Mushroom Pie


A lovely hearty family dinner that is creamy with melt-in-your-mouth veg, all topped with a crispy pastry topping! The first time we tried this, Dave had been busy doing some DIY in his house with a friend, Marcin, and they ate the whole thing between them – it was just so tasty! Good effort, lads!

Serves 1

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Ingredients
 

  • 320 g puff pastry
  • 400 g mushrooms
  • 1 leek
  • 3 cloves garlic peeled and finely chopped
  • 200 g sweet potatoes
  • 200 g potatoes
  • 1 tbsp Dijon mustard
  • 8 tsp flour
  • 1 tsp garlic powder
  • 800 ml oat milk

Instructions
 

  • If using frozen puff pastry, take it out of the freezer to defrost and reach room temperature.
  • Preheat the oven to 200°C fan/220°C/gas 7.
  • Cut the mushrooms into thick slices. Slice the leeks into 1cm rounds, including the green parts, and give them a good wash. Peel and finely chop the garlic. Leaving the skins on, cut both lots of potatoes into 1cm pieces.
  • Heat 1 tablespoon of oil in a wide-bottomed non-stick pan on a high heat.Once hot, add the mushrooms and fry for 4–5 minutes until they start to colour, then add the garlic and fry for another couple of minutes. Remove from the pan and set aside.
  • Using the same pan, add the sweet potatoes, potatoes, leeks and 1teaspoon of salt. Mix well and cook for 5 minutes, stirring regularly.Reduce the heat to low-medium, put a lid on the pan, and leave the veg to steam in their own juices for another 10 minutes, or until the potato sand sweet potatoes are cooked through. Turn off the heat and put the cooked mushrooms back into the pan along with the mustard.
  • To make the bechamel sauce, put a medium saucepan on a high heat and once it’s hot add 8 tablespoons of oil. Sieve in the flour, then, using a whisk, mix together and cook away the raw flour taste for 1 minute, stirring constantly. Add 2 teaspoons of salt, 1⁄4 teaspoon of black pepper and the garlic powder and slowly add the oat milk, whisking continuously.Bring to a boil and reduce to a simmer for 3-4 minutes until you reach a nice creamy consistency. Taste and adjust the seasoning with more salt, pepper or even some lemon juice if it needs it.
  • Add the sauce to the mushroom mixture, then transfer to a casserole or pie dish (we used a 20 x 30cm pie dish) and leave to cool for half an hour.
  • Roll out the pastry on a lightly floured surface and cut it to fit the top of the pie dish. Gently score the top in a criss-cross pattern and lift it on to the pie dish. Crimp the edges of the pastry around the top of the dish using a fork. Brush the top of the pastry with a little extra oat milk to help it turn golden.
  • Cook in the oven for 25 minutes, until the pastry is golden and crisp. This goes wonderfully on its own, or you could serve it with a green salad orin winter with roasted potatoes.

Nutrition

Calories: 2818kcalCarbohydrates: 351gProtein: 62gFat: 136gSaturated Fat: 32gPolyunsaturated Fat: 18gMonounsaturated Fat: 70gSodium: 1798mgPotassium: 3687mgFiber: 30gSugar: 89gVitamin A: 31540IUVitamin C: 66mgCalcium: 1433mgIron: 23mg

Video

  P r i n t   R e c i p e

The big mushroom debate is about cleaning them. Some chefs never wet mushrooms, as they

believe they become soggy and lose some of their absorbent properties, while others recommend

brushing or cleaning them with a dry cloth. If you are going to wash your mushrooms in water, don’t

soak them. Instead, think of dunking them like you would a biscuit in a cup of tea, or wipe them with

a damp cloth. For our creamy mushroom pie, we just wipe them with a cloth!

Choose firm mushrooms that are not too spongy, and where relevant and possible turn the

mushrooms upside down and have a look at their gills, which should be dry and firm. Avoid any

mushrooms that are wet or soggy or woody. In terms of storing, it is best to remove the mushrooms

from any plastic packets, if this is how you bought them, as this can cause condensation and make

them go soggy. Store them in the fridge in a paper bag. Some people put their mushrooms in the

sun to absorb more vitamin D; however, if left too long in the sun they will dry out and become

woody. Alternatively you can spend 20 minutes outside in direct sunlight and you will generally get

all your vitamin D requirements for the day.

Mushrooms can be foraged, and it is something that we love to do. We remember having such fun

with our friend Nick in Devon, hunting for turkey tail and chicken of the woods mushrooms, but you

should only do it with someone who is qualified and knows the different varieties, as there can be many poisonous mushrooms.

About Us

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 60 food products, a suite of online courses, two wholefood retail cafes & shops, a range of bestselling cookbooks, a farm, a roastery and a community of over 1 million people living healthier! The mission is still the same, to create a healthier, happier world and build community!

The Role

This Role is a Maternity cover running from December 2022 untill Mid July 2023 Inclusivewith posibility of extention, This role offers an  HR Professional  the opportunity to be part of an exciting and progressive business through implementing the HR strategy of the overall business.  

The successful candidate will have demonstrable experience of working with people and have excellent organisational and communication skills as well as ideally a passion for working with a healthy eating brand.   Working in a fast-paced environment the role will demand flexibility, the ability to multi task and excellent problem solving skills.  Passion, energy and drive are essential for success within the role.

In return the role offers an opportunity to obtain a wide variety of responsibilities in an exciting and performance driven environment.  It works closely with all aspects of the business so building great relationships is also vital for success in this role.

Your duties will include:

  • Assisting in recruitment activities and ensure a robust talent acquisition process to deliver the right calibre of hire and cultural fit
  • Building great relationships with all hiring managers and working with them on a needs basis on their hiring need.
  • Posting and reviewing of all open roles within the company.
  • Setting up and schedule of all interviews, assisting hiring manager with interviews where needed. 
  • Writing and issuing of contracts to new starters.
  • Assisting with the development and delivery of the company onboarding and local induction processes for new starters including setting them up on all necessary platforms and ensuring completion of onboarding requirements. 
  • Assist with the development and management of HP HR systems including the Time and attendance system (Time Point) 
  • Act as the team Super User for Time Point and training system coaching and assisting managers on a needs basis.
  • Supporting on internal HR process improvement projects as and when required.
  • Tracking of training records, tracking completion and uploading records to relevant files. 
  • Assisting with ER issues.
  • Covering of weekly payroll when needed. 
  • Covering of the front desk when needed.
  • Assisting with Company audits when needed.
  • Assisting with General Hr Admin.

Nuts & Bolts

  • Minimum 2 years  HR experience 
  • Creativity and a positive “can do” attitude 
  • Ability to work on own initiative and as part of a team.
  • High Communication skills and ability to work with a wide variety of stakeholders 
  • Great organisational skills, being able to work to deadlines. 
  • Brings visible passion, energy and drive to their role.
  • Full confidentiality 
  • Full drivers licence

Desireables

  • CIPD qualification 
  • Passion for healthy food.

To apply for this role, please send your CV to Hannah@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.

The Happy Pear Podcast

A REFLECTION ON THE MEANING OF LIFE

His life is soon to be a Hollywood feature film, this is our second recording with the wonder that is John Mcavoy. 

Last episode was such hit, we had to get him on again!

What a character and inspiring human being, to go from serving life in the highest security prison at the age of 22 for armed robery to a complete switch! Now an ultra athlete who recently turned Vegan! 

Episode 84 – Openness to Opportunity

Last episode we went though his full back story, a breath taking story that leaves you hanging on his every word.

Since then we have become good friends, and in this episode we manage to go much deeper with John, into his philosophies of life, what keeps him ticking, his next adventures and how he now approaches sports after years of being an endurance athlete.

What an infectious character with an amazing outlook on life we can all learn from.

Enjoy!

Lots of Love,

Dave & Steve 

Available now from all good podcast providers:

listen on spotify

This episode is sponsored by Vivobarefoot Footwear. Vivobarefoot Footwear have given our listenders an exclusive 20% discount when you enter the code HAPPYPEAR20  

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

Produced by Sean Cahill and Sara Fawsitt

An EPIC burrito. are so incredible tasty and the type of meal you feel sad once you have finished as it was so good! This burrito consists of 5 components here which might sound like a lot but trust us it is so worth it!

10 Minute Epic Burrito


These are so incredible tasty and the type of meal you feel sad once you have finished as it was so good! This burrito consists of components here which might sound like a lot but trust us it is so worth it! Honestly, it's burrito heaven!

Serves 2

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Ingredients
 

  • 1 red onion thinly sliced
  • 50 ml apple cider vinegar
  • 1 tin kidney beans
  • 2 cloves garlic
  • 1 lime juice
  • 10 g coriander
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cumin seeds
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g oyster mushrooms
  • 2 tbps tamari soy sauce
  • 1 tbs maple syrup
  • 1/2 tsp smoked paprika
  • 1 avocado ripe
  • 6 cherry tomatoes
  • 1/4 red onion finely chopped
  • 1 tsp ground cumin
  • 1/2 lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 tbsp vegan mao
  • 1 tbsp korean chilli powder
  • 3 wholemeal wraps

Instructions
 

  • First step make the pickled red onion – Finley slice the red onion into half moon slices, add to a glass and add the vinegar and fill with water until all the onions are submerged.
  • Slice the mushrooms into thin slices. Heat a non stick pan on high heat and add 1 tbsp of oil. Once hot add the mushrooms and the smoked paprika and mix well, leave to cook for 5 mins. Add the tamari and the maple syrup and mix well so that they are well spread. Taste and adjust the seasoning to you liking. Remove from the heat.
  • For the guacamole, remove the flesh of the avocado and slice into small cubes, quarter the cherry tomatoes and add in, and finely dice the red onion, squeeze in the lime and add the salt, black pepper and ground cumin. Using a fork bring together and mash to your desired texture, some like it smooth and others like it chunky. Taste and adjust the seasoning to your liking.
  • For the refried beans, peel and finely dice the garlic cloves, drain and rinse the kidney beans, heat the same pan from the mushrooms and add 1/2 tsp of oil, once hot add the garlic, cumins seeds and beans and 2 tbsp of water and mix well ensuring to encorporate any of the sauce from the mushrooms. Finely dice the fresh coriander. Cook for 2-3 mins and add in the juice of the lime, the ground cumin, ground coriander, salt and black pepper and mix through. Use the back of the wooden spoon to mash the beans until it comes together. Add in the fresh chopped coriander and mix through, taste and adjust the seasoning to you liking.
  • For the spicy mayo just add the mayo to a small bowl and mix in the chilli powder.
  • To roll your buritto, add the mayo on the bottom, followed by the refried beans, guacamole, mushrooms and finish with some pickled red onions – roll up and enjoy!

Nutrition

Calories: 512kcalCarbohydrates: 47gProtein: 9gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 1437mgPotassium: 1453mgFiber: 14gSugar: 18gVitamin A: 2267IUVitamin C: 32mgCalcium: 119mgIron: 6mg
Keyword burrito
  P r i n t   R e c i p e

Dave & Steve x

Eat a lot of chickpeas? Throwing out the water they sit in? STOP what you’re doing and try this recipe. It’s so delicious, so easy and zero waste. We absolutely love this recipe hack! 5 minute chocolate mousse, let’s do it!

5 Chocolate Mousse


Chocolate Mousse with Aquafaba, to make the fluffiest of mousses. Whip up this dessert in literally five minutes and chill in the fridge until you're ready to serve!

Serves 6

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Ingredients
 

  • 150 ml Aquafaba drained chickpea water
  • 150 g dark chocolate
  • 3 tbsp caster sugar
  • 3-5 drops fresh lemon

Instructions
 

  • Drain your chickpeas and pour the drained water into a clean bowl. Any grease will prevent your Aquafaba from whipping up! Pop the chickpeas in your fridge for another meal…
  • With an electric whisk, whisk the Aquafaba on a slow speed, gradually increasing until it's on high. Add the few drops of lemon juice to help the Aquafaba stabilise and whisk even quicker. Whisk the Aquafaba for about 3 minutes until it's made stiff peaks and doesn't shift in the bowl. At this point, add in your sugar, one tablespoon at a time and continue whisking until you have a thick, glossy, meringue like texture.
  • Melt your chocolate over a bain-marie and once the chocolate has completely melted, take it off the heat.
  • Add one third of the Aquafaba mixture into the hot chocolate and mix well. Slowly fold in the rest of the Aquafaba mixture with a spatula. Do this carefully so the mousse doesn't deflate.
  • Transfer into ramekins and pop in the fridge to set!

Nutrition

Calories: 178kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 1mgSodium: 5mgPotassium: 179mgFiber: 3gSugar: 13gVitamin A: 10IUCalcium: 18mgIron: 3mg
Keyword aquafaba, Chocolate
  P r i n t   R e c i p e

We love Aquafaba. It’s really magic in the way it whisks up just like an egg white does and as you know, we eat a lot of chickpeas so we tend to have a lot of Aquafaba knocking about and it’s a great way to reduce waste. People tend to think that Aquafaba is meant for meringues, but the truth is, it does so much more. It has similar protein levels to egg whites so they whip up in very similar ways.

We have taken a very traditional mousse recipe and replaced the egg white with Aquafaba and it’s worked perfectly. It’s so fluffy, it’s almost like a cloud.

We also love Aquafaba, because it can’t be over-whipped. This means if you have a hand free stand, you can leave it to whisk up and focus on melting your chocolate.

Aquafaba chocolate mousse, you’ll never throw away chickpea water again!

Dave & Steve x

Top tip: If you want to keep your Aquafaba but don’t think you’ll need it any time soon – it freezes amazingly. We pour the water into an ice-cube tray and take it out when we need it. It works just as well…just let it defrost!

The Happy Pear Podcast

Think of an argument or confrontation you had last year – What do you remember more? What context of what was said or how the argument made you feel?

The last time you were with a family member or a friend – where you fully present or on your phone or distracted at all?

How much of your time do you spend on tasks, activities and with people that align with your values and your happiness?

Episode 4 – 3 Life Lessons

Welcome to this week’s podcast mash-up, where we take you on a slightly different journey…

A journey of self-improvement. Dave has taken exerts from 3 of his favourite podcast guests (so far) and put them into this one episode for you. Curating them into 3 lessons, that we believe will be super beneficial to you and anyone else you know!

So sit back, listen, take note and let us know if you got as much out of it as we did!

And if you have any feedback for us please email in on podcast@thehappypear.ie

Lots of Love,

Dave & Steve x

Available now from all good podcast providers:

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We would love to hear your feedback! Write to us at podcast@thehappypear.ie and we will read out selects in the intro of each episode.

Checkout Vivobarefoot Footwear and avail of 20% discount when you enter the code HAPPYPEAR20  Genuinely the only shoes you will see Dave & Steve wearing!

Produced by Sara Fawsitt

These Chilli Peanut Noodles are insane. So quick to prepare full of goodness…

Chilli Peanut Noodles


This is a quick and really flavourful noodle dish – the aubergine is cooked in a peanut sauce with the mushrooms to give it a softer, more meaty texture. Serve with your herb of choice and a sprinkle of toasted sesame seeds.

Serves 2

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Ingredients
 

  • 300 g noodles whole wheat
  • 1 whole aubergine large
  • 200 g mushrooms
  • 1 whole carrot
  • 5 tbsp soy
  • 4 tbsp maple syrup
  • 3 tbsp apple cider vinegar
  • 4 tbsp peanut butter
  • 1/2 tsp chilli powder
  • 50 g baby spinach

Instructions
 

  • Cook the noodles in a pan of boiling water as per the instructions on the back of the packet, then drain and rinse.
  • Chop the aubergine and mushrooms into small bite-size pieces and grate the carrot. Put a large wide-bottomed pan on a high heat and leave to heat up. Add 2 tablespoons of olive oil and leave to heat up. Once hot, add the aubergine and mushrooms and cook for 8 minutes, stirring regularly. If they start to stick, add 2 tablespoons of water and, using your wooden spoon, ‘deglaze’ any caramelization from the bottom of the pan and incorporate.
  • Put the tamari, maple syrup, vinegar, peanut butter and chilli powder into a jug along with 6 tablespoons of water and 1⁄2 teaspoon of black pepper and mix until smooth. Reduce the heat to medium, then add half the sauce to the pan of aubergines and mushrooms and cook for further 4 minutes, stirring regularly.
  • Add the noodles, baby spinach, grated carrot and the remaining sauce to the pan and stir using a circular motion to mix and incorporate everything.Cook for 2 minutes.
  • Remove from the heat and adjust the seasoning to your liking. Add more chilli if you like it hot, and enjoy!

Nutrition

Calories: 1217kcalCarbohydrates: 151gProtein: 31gFat: 56gSaturated Fat: 9gPolyunsaturated Fat: 26gMonounsaturated Fat: 17gTrans Fat: 0.3gSodium: 184mgPotassium: 1091mgFiber: 8gSugar: 34gVitamin A: 2576IUVitamin C: 9mgCalcium: 122mgIron: 4mg

Video

  P r i n t   R e c i p e

The goodness behind our Chilli Peanut Noodles…

Aubergines are high in fibre and water, and low in calories. Most people don’t get their recommended daily intake of fibre, in fact

of the recommended 30g a day most people are only eating 18g. Fibre traditionally was just associated with being beneficial for

digestion, but in the recent decades it has also been found to be a prebiotic, which is the food that the bacteria in our

microbiome feed upon and that encourages more of the beneficial microbes to grow as opposed to the less beneficial ones.

Differently, mushrooms are a good source of essential B vitamins and other immune-supporting nutrients such as selenium.

White button mushrooms can be one of the few plant food sources of vitamin D, which is important for calcium absorption,

immune function, heart health and protecting bone health. They have also been linked to helping improve cardiovascular function, and even help protect against cancer.

80g of mushrooms, 14 baby button mushrooms, 4 large closed cup mushrooms or1 large flat mushroom is considered to be one of your 5-a-day.

If y.

Dave & Steve x

Fruit and Vegetable illustration

All of our recipes are completely plant-based and include mostly whole foods

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, 14 years on, the shop and cafe continue to be a hub of community, delicious plant-based food, and positivity, 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!

They are avalaible to order/buy in all good books stores and you can grab a copy online via the link below! Check out our latest book - The Veg Box: 10 Vegetables, 10 Ways. Available to pre-order now from Easons and Amazon using the links at the bottom of the page



Fruit and Vegetable illustration

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


Fruit and Vegetable illustration

We started our 'Happy Heart' course upstairs in our shop, encouraging people to eat more veg and supported them on their journey. The results astoned us, and our students, so much that we wanted to share it with as many people as possible.

Over the past 10 years we have created 7 Amazing Courses with some of the most decorated plant based medical professionals in the worlds!

We have now had over 40,000 people take part with over 90% of our students experiencing one of the following benefits:

Weight Loss   Enhanced Energy Levels

Gut Repair   Improved Heart Health

Mood Increase   Increased Skin Health


David and Stephen Flynn

Weight Loss

Enhanced Energy Levels

Gut Repair

Improved Heart Health

Mood Increase

Increased Skin Health

Our students can access our courses from anywhere in the world and on any device. Spaced out over a 4-6 week period, all the course contents are manageable, easy to digest and amazing fun!


David and Stephen Flynn

Gain confidence in the kitchen & start to cook delicious plant based food

Lower your cholesterol and blood pressure, improve your heart health

Improve your digestion, reduce bloating & boost your immune system

Rediscover your skins health and become confident inside and out

Become confident with your shape & body with no calorie counting

Our new Vegan Baking course! Available worldwide!


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 15 years, The Happy Pear now consists of over 40 products, a suite of online courses, our café and shop in Greystones, Wicklow, a range of cookbooks, a farm, a roastery and a community of over 1 million people living healthier!

The mission is still the same, to create a healthier happier world and build community!


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!