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‘Happier’ With Dave Flynn

‘Happier’

The Wisdom of Insecurity

Insecurities in my romantic relationship

When I first started dating my wife Sabrina I used to get jealous when she would go out to parties or events without me. When she was away travelling for work or pleasure without me I would get jealous when she would talk about other guys she had met. I didn’t acknowledge this to her at the start but over time I couldn’t suppress it anymore and I was forced to look at it with her supportive help. Possibly on some level I may not have felt worthy or good enough that she would stay with me. We have now been together for 8 years and married for nearly 3 years. I remember that I sometimes felt embarrassed by my jealousy but I couldn’t help it. I don’t remember feeling jealous over the last few years, I know it has and possibly will provide a great opportunity for growth for me. 

I used to see insecurities – like my jealousy – as really negative, uncomfortable parts of myself that I just wanted to hide from everyone. I certainly didn’t want to acknowledge or share these insecurities, I preferred to sweep them under the metaphorical mat. I preferred to project the childish illusion that I was different and didn’t have any insecurities, that I had my ‘sh*t’ together. 

Recently while soaking in the bath, (my chosen place of solitude to reflect and pontificate) I was ruminating over the idea that insecurities and the pieces that we find most uncomfortable about ourselves can likely be our greatest teachers, our greatest opportunities for growth and increasing awareness. 

Failure being a better teacher than success

To share another example, I recently watched a clip of Ed Sheeran discussing his success. He emphasised that his achievements were due to hard work, not just raw talent. The interviewer suggested he was being humble, but Ed insisted otherwise. He pointed to a song he had published on YouTube at 14, four years before his breakthrough. His singing was rough, just as he described. Ed explained that failure had shaped him. He failed repeatedly until he could sing melodies and harmonies proficiently. “Success teaches you nothing,” he said. “Failure is the best teacher of all.” It’s humbling and often tough to swallow, but it builds real character.

This perspective on failure aligns with my own experiences. My insecurities, once seen as weaknesses, have provided opportunities for growth and self-awareness. Embracing failure and insecurity, rather than hiding from them, allows us to learn and grow. Just as Ed Sheeran didn’t shy away from his early, imperfect music, we can embrace our insecurities as part of our journey toward self-understanding and personal growth.

The wisdom of insecurity. 

Most of us unconsciously try to control our environment to varying degrees – with the goal to feel more secure. For example, we may look for security in our day to day jobs, for permanent contracts with good benefits like health insurance. We may marry to help provide some form of security that our spouse will not leave us as long as we are married. We may have pensions to help give us some financial security for the future. We are living trying to mitigate some future worries in the hope that we feel more secure and in control now. 

The illusion of security? 

While all this feels relatable to some degree, I wonder if this way of thinking is an illusion? We are not even in control of our own bodies, most processes happen automatically, breathing for example, it happens whether we are aware of it or not, the same goes for digestion, healing, pumping blood etc.

On a larger scale, each of us is just one among nearly 9 billion people living on a dynamic, ever-changing planet. We are part of complex webs of natural ecological systems, constantly in flux, alongside intricate human-made political and governing structures. This vast, unpredictable environment shows how the idea of security is an illusion and highlights the need to embrace life’s uncertainties.

I remember my granny, May, who died at 92, had most of her money in AIB bank stocks. Her husband, my grandfather, worked there, so they invested their savings in these seemingly safe, blue-chip stocks. However, the 2008 financial crash wiped out their value entirely. This experience highlights the illusion of security. Even the safest investments can become unstable, showing that true security is elusive and reinforcing the need to embrace life’s inherent uncertainties.

As is often said, change is the only real constant. I remember doing a 10-day silent meditation retreat in Boston over 22 years ago. We got up at 4:30 AM and meditated for about 14 hours a day in complete silence, with no reading, writing, or eye contact. One key message reinforced every day was that change is the only constant. This experience made me realise how true this is and highlighted the illusion of security. By accepting and embracing change, we can better handle life’s uncertainties and grow from our insecurities.

Embracing the insecurity of life

Uncertainty is deeply challenging, particularly with the rate of change that new tech is forcing upon us.  However, the very nature of life is uncertainty. Parts of me wish it wasn’t as then it might be more predictable and controllable. 

I think cultivating a deeper capacity to let go and not resist change is key to not ‘breaking’. I have a good few friends who have gone through tough burnouts. They were high achievers who worked really hard and also had high tendencies toward control. Yet ultimately their burnouts were a really tough messenger to help them to let go, to redefine their relationship with work and control by setting better boundaries and learning to let go of this idea of perfection. Trying to control something that is uncontrollable simply creates anxiety. Learning to let go and be more present with what is unfolding could possibly be a better strategy for feeling happier. 

Vulnerability – the ultimate connector

Insecurities make us more human and relatable yet most of us – like me – try to hide these feelings from others. I get it, I do the very same, as feeling vulnerable is uncomfortable. You usually feel exposed, sensitive and a bit raw and your ego and pride are suppressed. 

In my twenties I used to be so proud of any of my accomplishments and was only too happy to share them with anyone who was interested. I suppose I had an inflated sense of ego and then with the rise of social media this only added petrol to the fire. Maybe it is getting older or maybe it is spending much less time on social media and the endless game of likes and popularity but I feel much less concerned with impressing people. I like to think maybe I am just becoming more comfortable with my insecurities.

Most of us project an image of self-confidence and having our lives together. However, on the inside, we often feel insecure and vulnerable, sometimes even dealing with imposter syndrome daily. I believe we connect much more through these tender, insecure feelings than through our achievements and strengths. Everyone can relate to insecurities, challenges, and vulnerabilities. Embracing these aspects of ourselves can lead to deeper, more meaningful connections, embodying the wisdom of insecurity.

I think a key piece to feeling happier is becoming more ‘friendly’ with our insecurities and vulnerabilities. Insecurities are really tough and everyone deals with them, our internal struggles are likely much more relatable than any accomplishments we may have had. 

What do you think? What insecurities drive you? I would love to know your thoughts. Thank you for taking the time to read this. If you want to add to the conversation leave a comment below and if you want to read some of my other happier columns I have written 13 now, you can find my previous Happier columns here 

All the best

Dave x

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An image of Courgette Fritters with a Tzatziki Tahini Cream and Chilli Sauce

Courgette Fritters with a Tzatziki Tahini Cream and Chilli Sauce


Courgettes (zucchini) are in season in early summer, and when they arrive, there are so many of them! We came up with this recipe because on the farm, the courgettes and cucumbers came to fruit around the same time. The combination of a crispy fried fritter with the cooling acidity of this cucumber tzatziki tahini cream is amazing. If making courgette flower fritters, just remove the stamen, inside the flower, and add in some of the filling and fry for a beautiful, delicious seasonal treat!

Takes 25 minutes

Serves 2

Ingredients
 

Fritters

  • 300 g courgettes zucchini (10.6 oz)
  • 2 cloves of garlic
  • 1/2 red chilli optional
  • 1/2 bunch of scallions spring onions (approx 4)
  • 240 g tinned butter beans 8.5 oz
  • Small bunch of fresh mint or coriander cilantro (10g) (0.35 oz)
  • Juice of 1/2 lemon
  • 2 tsp lemon zest
  • 4 tbsp regular flour or gram flour chickpea flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Cucumber Tahini Tzatziki

  • 1/2 cucumber or 2 snacking cucumbers
  • 400 g natural soy yoghurt 14.1 oz
  • 8 tbsp light tahini
  • Zest and juice of 1/2 lemon
  • Pinch of salt
  • 1 clove of garlic
  • To Garnish

Chilli sauce (homemade or store-bought)

Instructions
 

Make the Fritters:

  • Prepare the Courgettes: Grate 300g (10.6 oz) of courgettes into a muslin cloth or sieve, sprinkle with a pinch of salt,and leave to sit for about 5 minutes.
  • Prepare the Other Ingredients: Meanwhile, peel and finely chop 2 cloves of garlic, finely dice 1/2 red chilli, and finely chop 1/2 bunch of scallions. Drain and rinse the tin of butter beans. Finely chop a small bunch (10g or 0.35 oz) of mint or coriander.
  • Squeeze the Courgettes: After 5 minutes, squeeze all the juice out of the courgettes and drink or discard the liquid. Place the courgettes in a large bowl.
  • Mix the Batter: Zest 1/2 lemon and in the zest and juice of 1/2 lemon into the bowl. Add the garlic, chilli, scallions, butter beans, mint, 4 tbsp flour, 1/2 tsp salt, and 1/2 tsp black pepper. Mix and mash using a potato masher or fork until well combined.
  • Form the Fritters: Using your hands, take the equivalent of 2 tablespoons of the batter and roll into small fritters (disk shape).
  • Cook the Fritters: Heat a non-stick pan over high heat, add 1-2 tbsp of oil, and fry the fritters for a few minutes on each side until golden brown (approx 2 minutes on each side). Repeat until all are cooked. You can cook them in an airfryer or oven for a lower oil version.

Make the Tahini Cream:

  • Prepare the Cucumber: Grate 1/2 cucumber into a sieve, add a pinch of salt, and let sit for a few minutes.
  • Mix the Tahini Cream: In a bowl, mix 400g (14.1 oz) soy yoghurt, 8 tbsp tahini, zest and juice of 1/2 lemon, mint, a pinch of salt, and 1 finely chopped garlic clove. Add the grated cucumber and mix well. Adjust seasoning to taste. Drink the remaining cucumber juice which should taste sweeter than the courgette juice or you could discard it.

Serve:

  • Plate the Fritters: Divide the tzatziki cream between 2-3 plates.
  • Add the Fritters: Divide the courgette fritters between the plates.
  • Garnish: Drizzle with chilli sauce and enjoy!
Keyword courgette, cucumber, dairy free, Fritters, plant-based, plantbased, seasonal, tahini, tzatziki
Print Recipe
An image of Rhubarb & Apricot Bakewell Slice

Rhubarb and Apricot Bakewell Slices


Information would tell you that rhubarb is technically a vegetable but wisdom says not to include it in soup! It is typically used in sweet dishes and here we combine it with apricot to make an incredible summer bakewell. One of our all-time favourite desserts! Steve was working in the kitchen recently and we got a delivery from the farm with rhubarb and a box of bruised apricots came in and that was the inspiration for this dish!

Takes 1 hour 10 minutes

Serves 12

Ingredients
 

  • 1 sheet pre rolled vegan shortcrust pastry 320g

Rhubarb and apricot jam

  • 200 g rhubarb
  • 200 g fresh apricots
  • 50 ml water
  • 200 g caster sugar

Frangipane

  • 200 g ground almonds
  • 175 g caster sugar
  • 125 g self raising flour
  • 150 ml plant based butter
  • 120 ml water
  • 1 tsp almond extract
  • 25 g flaked almonds

Instructions
 

Make the Jam

  • This is technically more of a compote than jam which actually makes it easier to work with and quicker to make. Using a small knife cut the apricots in half, remove the stone and slice into thin slices. Finely slice the rhubarb. In a large saucepan add the sugar, water, and mix until the sugar dissolves in the water then add the rhubarb and half of the apricots. Turn the heat on high, bring to the boil and reduce to a simmer for 15 mins, stirring occasionally until the rhubarb has broken down and it starts to thicken and resemble a very thick soup. If you don't like texture you can blend till smooth but we prefer to leave some fruit pieces in it. Set aside to cool.
  • Preheat oven to 180 C fan assisted.

Roll out pastry and blind bake

  • Defrost the pastry if using frozen.
  • Roll out the pastry. Line a 25 x 18cm (3.5cm deep) sized dish with parchment paper. Transfer the pastry to the tray and trim it to roughly fit your tray (no need to bring it up the sides).
  • Next we have to blind bake pastry. To do this, line with another sheet of parchment paper on top of the pastry and fill with cooking beans or dried beans (approx 200g). Bake in the oven for 10 mins – remove the beans and top baking parchment, and pop back in the oven for 5 mins so the base cooks. Remove and allow to cool.

Make frangipane

  • Make the frangipane while pastry is blind baking. Sieve the flour and sugar into the almond meal in a large mixing bowl with a pinch of salt and mix to combine with a whisk so there are no lumps. For the wet ingredients, melt the butter and mix it with the almond extract and 120ml of water until well combined. Add into the dry ingredients. Mix until combined into a smooth batter.

Add jam layer on top of pastry

  • Add the rhubarb and apricot jam to the cooked cooled pastry and spread an even layer over the pastry.

Add frangipane on top and bake

  • Carefully spoon the frangipane or almond mixture on top of the jam layer. It will be quite a thick batter so carefully spread it over the jam so it’s fully covered.
  • Spread the remaining sliced apricots over the frangipane in a design or pattern that you like, we went for 5 layers and scatter the flaked almonds over the top.
  • Bake for 50 mins until golden on top and a skewer comes out dry or almost dry. Remove from the oven and allow to cool fully in the tray before cutting. We like to cut our bakewells into thin slices or else fingers, approx 3 x 6 cm (you should get 12-18 fingers) but portion into your preferred size and slice. Enjoy!
Keyword apricot, bake, bakewell, baking, Creamy Broccoli Sweet Potato Gnocchi, farm, rhubarb, seasonal
Print Recipe
An image of Fermented Hormone Balancing Tonic

Fermented Hormone Balancing Tonic


Here we make our own kombucha and for secondary fermentation we add in freshly juiced veg that are associated with balancing hormones. This secondary ferment lasts for 2-3 days at room temperature and the result is a really beautiful kombucha that is packed with nutrients that can be great for balancing hormones. The sugars in kombucha are digested by the SCOBY which result in the proliferation of beneficial microbes for your gut health. Click here to check out their range. We use our favourite Nama J2 juicer which we adore, we have recently partnered with them, use the code: HAPPYPEAR10 to get a 10% discount!
While this juice includes ingredients that support overall hormone health—such as carrots, which are high in beta-carotene that converts to vitamin A for hormone production and regulation, and beetroot, which is rich in magnesium and potassium essential for hormone synthesis and regulation—it is not a cure for any health issues. Achieving optimal hormone health also requires a balanced diet, regular exercise, adequate sleep, and a healthy lifestyle. If you are experiencing any health problems, always consult with a healthcare professional.

Takes 10 days 15 minutes

Serves

Ingredients
 

Kombucha

  • 180 g caster sugar
  • 6 rooibos tea bags
  • 250 ml boiling water
  • 2.5 L cold water
  • 1 scoby symbiotic culture of bacteria and yeast
  • 250 ml of kombucha

Juice for secondary fermentation

  • 1 medium beet
  • 3 carrots
  • ½ lemon
  • 15 g fresh ginger
  • 8 g fresh turmeric
  • 1 medium cucumber
  • 1 apple

Instructions
 

  • Make Kombucha: To make our kombucha, boil the kettle. Into a measuring jug or medium bowl add in the sugar, tea bags and the 250ml of boiling water. Leave to brew for 5 mins and stir to ensure the sugar has all dissolved and remove the tea bags. Into your fermentation vessel or jar add in 2.5L of water followed by the freshly brewed sugary tea. Next add in the SCOBY followed by the 250ml of unpasteurised kombucha. This kombucha will act as the starter culture that will help with correct fermentation.
  • Get a SCOBY: A SCOBY is a Symbiotic Culture Of Bacteria and Yeast, resembling a jellyfish or a silicone disc. Obtain one either by purchasing online or from a friend who brews kombucha. With each batch you make, your SCOBY will grow, allowing you to share with friends or expand your brewing.
  • Brew the Tea: Boil 250ml of water. In a large bowl, steep the tea bags and dissolve the sugar in the hot water, allowing the flavours to infuse for about 5 minutes. Discard the tea bags after use.
  • Combine Ingredients: Add the remaining 2.5 litres of water to the 3L jar. Mix in the brewed sugary tea and the temperature should have cooled to below 37°C (body temperature) to avoid harming the SCOBY.
  • Fermentation: Place the SCOBY and the 250ml of live kombucha into the jar. Cover with a tea towel and let it ferment for 7-12 days at room temperature, away from direct sunlight.
  • Post-Fermentation: After the fermentation period, remove the SCOBY. Your kombucha is now ready for consumption. This is your first fermentation.
  • Make juice for second fermentation: Freshly juice the beet, carrot, cucumber, apple, lemon, ginger and turmeric.
  • Second Fermentation (for increased carbonation and flavouring):
  • Transfer the kombucha into smaller jars or bottles and fill them ⅔ full with the fermented kombucha. Fill the remaining ⅓ with the fresh juice ensuring to leave approx 2-3 cm from the top empty for the build up of gases and for fermentation.
  • Carbonation: Seal the jars and let them sit, you will have to "burp" them daily to release excess gas ( by slightly opening the lid ). Leave for 1-3 more days before drinking. Longer fermentation will increase carbonation.

Notes

Kombucha Q&A
How long should I ferment kombucha?
The ideal fermentation time is about 10-14 days at 20°C. Variables like SCOBY size and ambient temperature can affect this. Taste your kombucha to determine readiness—it should be bubbly and not overly sweet. The longer you ferment for, the more acidic it will become. Extended fermentation can lead to a more vinegar-like taste.
 
What should I use to ferment my kombucha?
Glass jars are best, but BPA-free plastic works too. Avoid metal containers and utensils, as they can damage the SCOBY.
 
Where can I get a SCOBY?
You can purchase them online or acquire one from a friend who brews kombucha. As you continue brewing, you’ll have extra SCOBYs to share.
 
How do I grow a SCOBY from scratch?
Begin with an unpasteurized store-bought kombucha. Brew a small cup of tea with 1 tbsp of sugar, matching the tea type in the kombucha. Once cooled below 37°C, combine with the kombucha in a jar, cover with a cloth, and ferment at room temperature out of direct sunlight for 2-4 weeks. A SCOBY should develop, becoming thicker over time. Use this SCOBY to start your first batch.
 
Why does kombucha require sugar?
Sugar is essential for fermentation, serving as food for the SCOBY. During the process, sugar is converted into probiotics and carbon dioxide, leaving minimal sugar in the final product.
 
What type of sugar is best for brewing kombucha?
White Sugar: Easiest for the SCOBY to consume.
Brown Sugar: May alter the flavour and is harder for the SCOBY to digest.
Honey: Can be used, but ensure it’s pasteurised to maintain SCOBY balance.
Agave Syrup: Best mixed with another sugar type to maintain culture health.
Remember, the sugar is primarily for the SCOBY, not for consumption. Properly fermented kombucha contains significantly less sugar compared to other sweetened drinks.
Print Recipe
An image of Kimcheese Burger

Korean-inspired Kim-Cheese Burger


This is the burger dreams are made of! We compress and fry portobello mushrooms, bread and fry them till crispy, make a cheese out of kimchi and potato, and serve it with some spiced mayo and ketchup for an epic meal!

Takes

Serves 2

Ingredients
 

Portobello Mushrooms:

  • 4 large portobello mushrooms

Dressing:

  • 3 tbsp tamari/soy sauce
  • 2 cloves garlic
  • 10 g fresh ginger ½ thumbsized piece (0.35 oz)
  • 1 tbsp mirin or vinegar of choice
  • 1 tbsp coconut sugar or brown sugar

Coating:

  • 50 g panko breadcrumbs 1.75 oz
  • 2 tbsp gochugaru Korean chilli powder or 1 tsp chilli powder

Kim-Cheese:

  • 100 g kimchi no juice (3.5 oz)
  • 80 ml sunflower oil 2.7 fl oz
  • 50 g carrot 1 small carrot (1.75 oz)
  • 50 g potato 1 small potato (1.75 oz)
  • Generous pinch salt

To Serve:

  • 4 tbsp vegan mayo
  • 1 tbsp gochugaru
  • 4 tbsp ketchup
  • Handful of lettuce
  • 50 g pickled red onion 1.75 oz
  • 2 burger buns

Instructions
 

Boil the vegetables for kim cheese:

  • Fill the kettle and boil it. Cut 50g (1.75 oz) carrot and 50g (1.75 oz) potato into small bite-size pieces and add to a small saucepan. Cover with just boiled water, bring to the boil, then reduce to a simmer for 10-15 mins or until soft. Drain and set aside.

Prepare the dressing:

  • Peel and finely dice 10g (0.35 oz) fresh ginger and 2 cloves garlic. Add to a glass along with 3 tbsp tamari, 1 tbsp mirin, and 1 tbsp coconut sugar, and mix well.

Fry the mushrooms:

  • Heat a large frying pan on high heat. Once hot, add 1 tbsp oil followed by the 4 portobello mushrooms and a generous pinch of salt. Ensure all mushrooms touch the bottom of the pan. Use a saucepan lid to compress the mushrooms for 2-3 mins, then turn and repeat on the other side.

Add the dressing:

  • Add the dressing to the pan and spread it around to ensure each mushroom absorbs the flavour. Turn the mushrooms to coat evenly and cook for 1-2 mins. Turn off the heat and set aside.

Bread the mushrooms:

  • In a bowl, mix 50g (1.75 oz) panko breadcrumbs and 2 tbsp gochugaru. Add the mushrooms to the breadcrumbs and mix well to coat evenly.

Fry the breaded mushrooms:

  • Heat the frying pan over high heat. Once hot, add 1 tbsp oil followed by the breaded mushrooms. Fry for 2-3 mins on each side until lightly golden. Remove from the pan and set aside.

Make the kim-cheese:

  • Add the cooked potato and carrot to a blender along with 80ml (2.7 fl oz) sunflower oil, 100g (3.5 oz) kimchi, and a generous pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.

Prepare the spiced mayo:

  • Mix 1 tbsp gochugaru with 4 tbsp vegan mayo until well combined.

Assemble the burgers:

  • Toast the burger buns. On the bottom bun, add some spiced mayo, followed by 1 mushroom, a generous amount of kim cheese, another mushroom, 2 tbsp ketchup, 25g (0.875 oz) pickled red onions, some lettuce, and the top bun. Repeat for the second burger.
Print Recipe

An image of Sunrise Hummus 3 Ways

Sunrise Hummus Plate


This makes a fabulous easy to make sharing platter or spread, we make a creamy original, a spicy red pepper hummus and a pink beetroot hummus. We keep it simple so that you don’t have to roast anything instead just simply fold in the different flavours. This is easy to make and makes the beautiful serving platter with some sourdough bread

Takes 20 minutes

Serves 4

Ingredients
 

Basic hummus recipe

  • 3 x 400g tins of chickpeas 750g net weight
  • 3 cloves garlic
  • 120 ml light tahini
  • Juice of 3 medium lemons
  • 2.5 tsp of salt
  • 4 cubes of ice
  • 80 ml water
  • 60 ml olive oil
  • 1/2 tsp ground cumin

Variations

  • 135 g of spicy red pepper pesto The Happy Pear or Harissa
  • 5 tbsp of beetroot juice
  • 2 tbsp beetroot powder optional

To serve

  • 15 g of fresh parsley
  • 100 g of pitted kalamata olives
  • ½ medium cucumber
  • 1 loaf of sourdough
  • 50 ml of olive oil

Instructions
 

  • Drain and rinse the chickpeas, peel the garlic and add them into a food processor together with the tahini, ice, water, salt, olive oil and ground cumin and blend till super smooth. In certain parts of the middle east they will blend hummus for a minimum of 30 mins – 3 hours for a silky smooth texture – so blend for as long as your patience will allow! Taste and adjust the seasoning to your liking. If it's too thick add some water until you get your desired texture, then, season to taste by adding more salt or lemon juice.
  • Divide the main batch of original hummus into 3 equal batches.
  • In the first batch add the spicy red pepper pesto and mix till smooth.
  • In the 2nd batch add the beetroot juice and mix through till smooth and pink (if it is not as pink as you would like it a good trick to do it to add 2 tbsp of beetroot powder for a more vibrant pink)

To serve:

  • Toast the sourdough
  • Finely dice the parsley, cucumber and olives
  • Add the original humus to a large plate or bowl, add a few dollops of the pink hummus and a few dollops of the spicy red pepper hummus followed by a drizzle of olive oil, carefully spread so they bleed together, garnish with the chopped parsley, olives and cucumber and serve with the toasted sourdough for a beautiful spread!
Keyword easy, hummus, plant-based, platter, sharing, worlds best hummus
Print Recipe

The Happy Pear Podcast

This week we speak to the wonderful, charming, friend that is Dan Sheehan. Dan is  the visionary founder of Namawell, a company that has revolutionised the juicing industry with its innovative products. Dan’s journey from a health-conscious entrepreneur to the creator of cutting-edge juicers is inspiring and packed with valuable insights for anyone interested in health, wellness, and entrepreneurship.

Episode 167

Dan Sheehan is a trailblazer in the world of juicing, dedicated to making healthy living accessible and enjoyable. With Namawell, he has introduced juicers that not only extract the maximum nutrition from fruits and vegetables but also make the juicing process more efficient and user-friendly. His passion for wellness and innovation has positioned Namawell as a leading name in the industry.

In this episode, we explore Dan’s entrepreneurial journey, the challenges he faced, and the vision that drives Namawell. We delve into the technical advancements of their juicers and discuss broader topics around health and wellness. Join us for an inspiring conversation filled with practical tips and insights.

Main Topics Covered:

  • Dan’s Background and Journey:
    • How Dan’s incredible personal health journey led him to found Namawell.
    • The early challenges and milestones in establishing the company.
  • Innovations in Juicing Technology:
    • The unique features of Namawell juicers and what sets them apart.
    • The importance of preserving nutrients in the juicing process.
  • Health and Wellness Insights:
    • The benefits of incorporating fresh juices into your diet.
    • Tips for maintaining a balanced and healthy lifestyle.
  • Sustainability and Ethical Practices:
    • How Namawell prioritizes sustainability in its business model.
    • Ways consumers can make more sustainable choices in their daily lives.

Tune in to gain a deeper understanding of the juicing revolution and get inspired by Dan Sheehan’s story. Whether you’re a juicing enthusiast, a budding entrepreneur, or someone interested in health and wellness, this episode offers something for everyone.

Lots of love,

Dave & Steve

SPONSORS & DISCOUNT CODES:

Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% 

Enter the code HAPPYPEAR10

LINK: https://namawell.com/collections/juicers/products/nama-j2-cold-press-juicer?ref=thehappypear

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.

Enter the code HAPPYPEAR20

LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

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Produced by Sean Cahill & Sara Fawsitt

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‘Happier’ With Dave Flynn

‘Happier’

Less Effort, More Ease

Sitting soaking in the bath I watched a short video by Alan Watts about not forcing anything. It made me reflect on the question: How can I live with more ease and less striving and forcing? 

As I reflect, I wonder about how you and I are a product of our current culture of quicker, faster, now! In comparison, I marvel at the effortlessness of nature. Lao Tzu, the late Chinese philosopher said “Nature does not hurry, yet everything is accomplished.” I wonder how I can live more in harmony with this natural flow, with the rhythm of nature. And ultimately, how I can live with more ease, more flow and alignment?

Does effort equate to success? 

In today’s world, success is often equated with effort. The harder you work, the more you achieve, right? ‘No pain, no gain’. I wonder do we have this wrong? I have been as susceptible to this as anyone. As an identical twin, I certainly embodied this effort equates to success idea. When Steve and I were younger and more competitive we were always striving to outdo one another, and as a result were often ‘busy fools’, busy striving for unimportant things!I wonder if the key to achieving more is actually to do less and use the extra time to ensure that what you are doing aligns with what is truly important to you? Your actions will likely be better directed, helping you to avoid the pitfall of tirelessly chasing unworthy goals.

I reflect on some key moments in my life, some of the most pivotal life events just seemed to have happened without any striving or struggle, they simply unfolded with ease. 

For example, my wife Sabrina and I were lucky enough to buy our current home in 2021, while we weren’t even looking for a house, a friend sent me a message with a link to it and before I knew it, we were going to see it. In fact, it was the first house we ever went to see. There was of course some back and forth with mortgages etc. but it all unfolded with an ease to it that felt a little like there might have been an invisible hand helping to guide the process. I don’t know if it was meant to be or that the timing was just right, either way it just unfolded seamlessly. 

My Little Guru

My third daughter, Fia, is now 9 months old and started trying to walk. Watching her take her first steps with the help of her walker is truly amazing. She isn’t in any rush or hurry; she’s not striving to walk or even particularly concerned about it. I don’t even know if she is conscious that she is trying to walk. It just seems to be happening naturally, in its own rhythm, and in its own time, very much like nature just exists and trees just grow. 

It was the same easy natural unfolding as we watched her learn to roll over and then crawl. Observing Fia reminds me that when we are aligned and present with what is unfolding, circumstances tend to flow and unfold in a more effortless manner. In my perspective, babies are the purest form of human with little to no conditioning, they are closest to the source, this is my I look to baby Fia as my guru!

Is the journey the destination?

Early last year, I noticed a persistent low-level anxiety following me around, especially regarding work. We weren’t hitting our targets, and it felt overwhelming. To overcome this, I decided to let go of focusing on goals and outcomes and instead chose to concentrate on the journey, the process and the things I can control. I remember at the time we had lots of goals on digital course sales and membership sign ups which we weren’t hitting. I instead focused on my process of sharing really good content that might inspire people to sign up rather than stressing over what I couldn’t control. This simple shift helped me manage stress and anxiety much more effectively.

Acceptance vs resistance. 

I’ve noticed that struggle, striving, and hustling often come from resisting reality—trying to force things to go the way we want. Acceptance, on the other hand, isn’t about giving up or letting life bowl us over. It’s about recognising and aligning with what’s actually happening. 

When I accept things as they are, I feel more in harmony with life. For example, yesterday I was frustrated that my 13-year-old daughter Elsie was taking so long to get ready in the morning. We had planned to go to a cafe, and she took more than 20 minutes to get dressed, so my impatience was growing. Realising my frustration wasn’t helping either of us feel better, I told her I’d walk ahead and meet her there. 

This small shift made such a big difference. Instead of stewing in annoyance, I enjoyed a leisurely walk and was in a much better mood when she arrived. I wrote about acceptance in terms of having enough in a previous Happier column titled: ‘Feeling enough’. 

Acceptance embodies the principle that, in this present moment, your most basic needs are likely met. Needs and wants are quite different. A key to experiencing less effort and more ease is to be happy with what you have by accepting your current situation.

Aligning with Nature’s pace

I ran along the cliffs this morning as the sun was rising and I marvelled at how nature unfolds with ease and balance. Just as seasons change smoothly and rivers flow naturally, nature shows us a harmonious way of living. Trees grow and shed leaves effortlessly, animals follow natural rhythms, and ecosystems thrive through connections.

An essential aspect of this harmony is recognizing that humans are not separate from nature but an integral part of it. As Alan Watts beautifully put it, “We do not ‘come into’ this world; we come out of it, as leaves from a tree.” By understanding and embracing this interconnectedness, we can live more harmoniously and simply.

Nature has seasons, there is winter and summer, night and day. Yet modern human culture tends to be ‘always on’, usually striving forward on a mission to accomplish something. Instead, if we can mimic some of these natural processes, such as rest and growth we can bring more harmony into our lives.

Where we live in Greystones, we do our best to foster and nurture a strong sense of community just like the roots of a tree interconnecting with the mycelium and roots of the forest to support and nourish together. Nature’s wisdom shows us that aligning with it can lead to greater ease and harmony in our daily existence.

Simplifying Your Life: Knowing When Enough is Enough

Simplifying your life is about recognizing when enough is truly enough. In a world where the goalposts are constantly shifting and material pursuits never seem to end, I find it crucial to pause and reflect on what truly matters. By focusing on essentials and letting go of unnecessary clutter—both physically and mentally—we can find greater peace and contentment. 

Coming back to the example of housing, we moved from a normal sized family home to a small town house 5 years ago before buying our home a year after that. It had 2 small bedrooms and no storage space. As we moved, we were forced to let go of everything that wasn’t essential to fit it all into those 2 bedrooms. I remember that it was tough at the time, yet somehow liberating to let go and to gift some of the things we thought were important to friends and the community. 

To me, simplifying means valuing experiences over possessions, nurturing relationships over accumulating more stuff, and finding joy in simple, everyday moments like I wrote about in a previous Happier Column on taking a daily 1 hour holiday. Learning to live a simpler life can help us to stop chasing after endless goals, and instead appreciate the abundance that is already present in our lives. 

To be really honest, I don’t have all the answers about living a more effortless life. I am on the same journey as you are. And I wish you more ease, more flow and alignment moving forward. I hope that struggle is a less common guest at your table and when you must carry a burden, I hope you can embrace a little more acceptance. Life is so rich and the more ease and presence we can cultivate, the more joy we are likely to experience. 

Thank you for reading my writings, I get so much joy from it and I really hope they help you in some way. If you have anything to share on this topic please leave a comment below. 

Thanks a mill. 

All the best

Dave x

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An image of Fermented lemonade

Fermented lemonade


We spent a few months making some preserved lemons and wanted to explore new uses with them and thought yes fermented lemonade, how cool! The key here is to season it to taste as the preserved lemons can be sweet, syrupy, aromatic and salted. If you prefer it to be milder just dilute with more soda water and add more maple syrup until you find it is perfect for you!

Takes 20 minutes

Serves 10

Ingredients
 

For the Lemonade:

  • 50 g (1.8 oz) Preserved lemons
  • 50 ml (1.7 fl oz) Preserved lemon juice/brine from the jar
  • 100 ml (3.4 fl oz) Maple syrup
  • 750 ml (25.4 fl oz) Soda water

To Serve:

  • 50 g (1.8 oz) Caster sugar
  • 1/2 Lemon
  • 3 sprigs of Thyme
  • Ice

Instructions
 

Instructions:

  • Blend the Lemonade Mixture:
  • Add 50 g preserved lemons, 50 ml preserved lemon juice/brine, 100 ml maple syrup, and 375 ml (half of the soda water) to a blender.
  • Blend until the mixture is smooth.
  • Adjust Sweetness:
  • Taste and adjust the sweetness of the lemonade to your preference.
  • Pour the sieved mixture back into the blender.
  • Add the remaining soda water and mix well.
  • Taste the lemonade and adjust the sweetness by adding more soda water if it’s too sweet or more maple syrup if not sweet enough.
  • Prepare Serving Glasses by coating in lemon sugar
  • Squeeze the juice of half a lemon into 50g of caster sugar.
  • Dip the rim of each glass into the lemon sugar to coat evenly.

Serve:

  • Pour the prepared lemonade into the sugar-coated glasses.
  • Garnish each glass with a slice of lemon, a sprig of fresh thyme, and add ice.
Print Recipe

An image of Traditional Kimchi

Traditional Style Kimchi


Korean women have one of the longest life expectancy in the world and one of the reasons may be that they eat so much fermented foods like kimchi! Spicy, acidic and packed with flavour and homemade probiotics, this is one of our favourite foods. We love to serve this with most savoury foods, it goes great with rice, noodles or even check out our kimchi rice balls for a delicious dish!

Takes 2 hours

Serves 50

Ingredients
 

Ingredients

  • 1 medium Chinese leaf cabbage or Napa cabbage (approx 1 kg or 2.2 lbs)
  • 70 g (2.5 oz) salt
  • 500 ml (2 cups) water
  • 2 tbsp rice flour
  • 200 g (7oz) radish
  • 200 g (7oz) carrots
  • 4 scallions/ spring onions
  • 5 cloves garlic
  • 1 thumb sized piece of ginger
  • 3-8 tbsp gochugaru depending on how spicy you like it
  • 2 tbsp tamari
  • 1 tsp ground seaweed
  • 2 tbsp maple syrup

Instructions
 

Instructions:

  • Prepare Cabbage: Cut the Napa cabbage lengthwise into quarters. Remove the core and remove the leaves, keeping them long. We prefer them long but chop them into bite sized pieces if you prefer. Place the chopped cabbage in a large bowl and sprinkle with 70g of salt. Mix well to ensure the cabbage is coated with salt. Let it sit for about 2 hours, turning occasionally.
  • Prepare rice porridge: In a saucepan, combine 500ml of water and 2 tbsp of rice flour. Bring to a boil and simmer for 5 minutes until thickened, stirring continuously. Remove from heat and let it cool completely.
  • Prepare Vegetables: Julienne the daikon radish and carrots into thin matchsticks. Cut the spring onions into 1-inch pieces. Finely grate the ginger and garlic.
  • Make Kimchi Paste: In a large mixing bowl, combine the minced garlic, grated ginger, Korean chilli powder, tamari, maple syrup, and 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 level of spice to your liking. If you prefer it spicier add more gochugaru.
  • Rinse and Drain the cabbage: After 2 hours, rinse the salted cabbage under cold water to remove excess salt. Drain well and set aside.
  • Combine Ingredients: Add the drained cabbage, julienned daikon radish, carrots, and spring onions to the kimchi paste. Using gloves, massage the paste into the vegetables until they are evenly coated.
  • Pack in Jars: Pack the kimchi tightly into clean glass jars, pressing down firmly to remove any air pockets. You want them submerged under water as this is anaerobic fermentation (meaning in the absence of oxygen). Leave about 1-inch of space at the top of each jar.
  • 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 or desired level of acidity, transfer the jars to the refrigerator to slow down the fermentation process. Kimchi can be enjoyed immediately but develops more complex flavours over time and will last for months in your fridge.
Print Recipe

‘Happier’ With Dave Flynn

‘Happier’

The constructive side of failure 

What does failure have to do with feeling happier? 

As I sit on a plane travelling home after a busy couple of days in London I reflect on the subtle opportunity within failure. Failure is an interesting thing, perceived as a destination of sorts yet I see it more like feedback and information on a journey toward anything worthwhile. It is a core part of the human experience. Failure has taught me more than success. At times, it is a cruel teacher. One that dents pride and ego. I have found that failure has helped me strip away, leaving a more authentic and aligned version of who I am. 

FAILURE CAN BE A HELPFUL GUIDE 

Failure is an essential step on the journey to accomplish anything of meaning. In 2008, we had a sprout farm as part of The Happy Pear that grew wheatgrass and sprouts like alfalfa. At the time, there was a highly publicized E. coli outbreak linked to sprouts in Germany (which later turned out to be unfounded). As a result, our entire sprout business collapsed virtually overnight. We were devastated and unsure of what to do next.

At the time, Steve had a great sundried tomato recipe that mom used to make 10 tubs of a week that we sold in our veg shop. With the sprout business stagnant, our brother Darragh, who was running that operation, decided to try selling the pesto to local shops instead. The pesto turned out to be a lifeline and the rest, as they say, is history. This failure ultimately led to the birth of our thriving food products business, which has since sold over 15 million products. This experience taught us the invaluable lesson that failure, while painful in the moment, can sometimes be the catalyst for unexpected success and growth. 

FAILURE IS ONLY FAILURE WHEN YOU STOP

Thomas Edison, on his journey to inventing the lightbulb, said: “I have not failed. I’ve just found 10,000 ways that won’t work.” James Dyson’s journey to creating his iconic Dyson vacuum exemplifies the power of this perspective. Over 15 years, he created 5,127 unsuccessful prototypes, amassing a whopping £15m in personal debt before landing on the final breakthrough model. But Dyson’s willingness to learn from each “dead end”, reframing them as essential steps, ultimately paid off in 1993 when he launched the first Dyson vacuum, a huge commercial success.

This year,I reflect on our 20 year long journey of The Happy Pear and it has not been linear – While it might appear so looking back over 20 years, our perspective from the driver’s seat is that it has been a squiggly path of two steps forward and one or two steps back. 

Cultivating persistence and becoming comfortable in the face of setbacks has been critical. True failure only occurs when you stop trying and cease learning from your experiences.

Reframing failure as feedback and an opportunity to grow, rather than a dead end, is a mindset that Steve and I do our very best to embody. This perspective has ensured we’ve been able to stay the course for over 20 years since starting The Happy Pear, even through the often tough and challenging times. 

THE SILVER LINING OF FAILURE

There is a silver lining in Failure. However, one must be open-minded and willing to see past the initial perception of failure. Failure offers the same opportunity for metamorphosis as the transformation of a caterpillar into a butterfly which inevitably is painful. Like Dyson and Edisson, some of the greatest inventions and most successful endeavours are usually built upon the foundations of past failures. It is frequently these stumbles along the way that put pioneers on a different, yet more meaningful path than they had initially anticipated.

Let’s come back to The Happy Pear: The very impetus for our business only came after Steve and I had lost our way. We were 21 and went through a really challenging metamorphosis, a period of rediscovery that shook us to our core. We both gave up alcohol (which at the time was only for 2 weeks, a habit that has now lasted over 20 years). At the same time, we adopted a plant based diet, got interested in yoga and meditation and let go of our old identity of self proclaimed meat eating jocks and in the process, we lost what we had in common with our old friend group. 

It was only on our journey to support our new lifestyle and find a new tribe that we found the inspiration and impetus to create The Happy Pear. It emerged out of necessity in a sense. We needed support to continue on our new lifestyle. It was a total identity crisis in which even our parents and community thought we had lost our way. However it became the greatest catalyst for purposeful work and fulfilment that we could have imagined. 

To me, the silver lining in failure lies in its power to propel us towards our truest selves and most fulfilling ventures, if we have the courage to sit with the discomfort and face it head-on. It is a crucible from which the phoenix of our dreams can rise anew.

Let me know your thoughts on failure? It is often a tough teacher. What is your relationship with it? Apologies if this is a sensitive topic, I am sharing my experience and views on it. I would love to hear from you in the comments if you feel like sharing. Also thanks for reading this Happier Column, I greatly appreciate your support. 

Thanks,

Dave

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An image of Carnitas - mushroom Meat Tacos

Carnitas – Mexican “meat” tacos


Literally means “little meats” here we use mushroom as the basis and braise and fry it with some Mexican spices and serve with a charred mango salsa, smashed avocado, and some pickled cabbage. This makes a delicious meal any time of the day!

Takes 30 minutes

Serves 2

Ingredients
 

Ingredients

Mushroom Carne:

  • 1 small red onion
  • 1 clove garlic
  • ½ fresh red chilli
  • 250 g (8.8 oz) oyster mushrooms
  • 1 tbsp cumin seeds
  • 1 tbsp dried oregano
  • 2 bay leaves
  • 2 tbsp tamari soy sauce
  • 1 tsp salt
  • 3 tbsp tomato puree

Smashed Avocado:

  • 1 ripe avocado
  • Pinch of salt
  • ½ lime

Charred Mango Salsa:

  • 1 ripe mango
  • 200 g (7.1 oz) cherry tomatoes (ideally assorted colours)
  • ½ red onion
  • 15 g (0.5 oz) fresh coriander
  • ½ lime

Other Ingredients:

  • 50 g (1.8 oz) pickled cabbage (sauerkraut)
  • 6 corn tacos or wheat tacos

Instructions
 

Instructions

  • Prepare the Jackfruit/Mushroom Carne:
    Heat a wide-bottomed pan over high heat and add 1 tsp of oil. Once hot, add the cumin seeds, diced onion, and chilli. Sauté for 3-4 minutes until softened and fragrant.
    Add the diced garlic and the jackfruit (or mushrooms). Cook for another 3-4 minutes, stirring occasionally.
    Stir in the dried oregano, bay leaves, tamari, tomato purée, and salt. Mix well.
    Add 2 tbsp of water and allow the mixture to braise for 5 minutes, stirring to deglaze the pan. Taste and adjust seasoning as needed. Remove from heat and set aside.
  • Make the Charred Mango Salsa:
    Heat a dry pan over medium-high heat. Place the mango cheeks flesh-side down on the hot pan and char until golden (about 2-3 minutes).
    Remove the mango from the skin and cut into small pieces.
    In a bowl, combine the charred mango, cherry tomatoes, red onion, and chopped coriander. Add the juice of ½ lime and season with salt and black pepper. Stir well and set aside.
    Add garlic and mushrooms/ jackfruit: Add the diced garlic and chopped mushrooms/ jackfruit to the pan. Fry for an additional 3-4 minutes.
  • Prepare the Smashed Avocado:
    Scoop the flesh from the avocado into a small bowl. Add the juice of ½ lime and a pinch of salt. Mash with a fork until smooth, adjusting seasoning to taste.
  • Char the Tortillas:
    Slightly char the tortillas on a dry pan over medium heat until warm and slightly crispy, about 30 seconds per side.
  • Assemble the Tacos:
    Spread a layer of smashed avocado onto each tortilla.
    Add a spoonful of the mango salsa, followed by the pickled cabbage or sauerkraut.
    Top with the jackfruit/mushroom carne. Garnish with fresh coriander, if desired.
    Serve immediately and enjoy!
Print Recipe

The Happy Pear Podcast

This week we speak to Nicholas Carr, an esteemed American journalist and author known for his profound insights into technology, business, and culture. Nicholas Carr’s acclaimed book, The Shallows: What the Internet Is Doing to Our Brains, was a finalist for the 2011 Pulitzer Prize in General Nonfiction, cementing his reputation as a leading thinker on the cognitive and societal impacts of digital technology.

Episode 166

Throughout the episode, Nicholas shares his expert perspective on how the internet and digital technologies are reshaping our brains, behaviors, and societies. The conversation delves deep into the implications of our increasing reliance on digital media and how it affects our attention spans, memory, and overall cognitive function.

Main Topics Covered:

  • The Impact of the Internet on Cognitive Function: Nicholas discusses the central thesis of The Shallows, exploring how the internet is changing the way we think, read, and process information.
  • Attention and Memory in the Digital Age: An analysis of how constant connectivity and information overload are impacting our ability to focus and retain information.
  • The Role of Social Media: Insights into how social media platforms are designed to capture and hold our attention, and the psychological effects of this on individuals and society.
  • Digital Minimalism: Practical advice on how to manage digital consumption to preserve mental well-being and cognitive health.
  • Future Trends in Technology: Predictions and reflections on the future trajectory of digital technologies and their potential long-term effects on humanity.

Nicholas Carr’s deep understanding of the intersection between technology and human cognition provides a thought-provoking discussion that challenges listeners to reflect on their own digital habits and consider the broader societal implications of our evolving relationship with technology. Tune in to this episode for an enlightening conversation that bridges the gap between technological advancements and their profound effects on our minds and lives.

Lots of love,

Dave & Steve

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An image of Gorse and elderflower cordial

Gorse and Elderflower Cordial


This delightful cordial combines the sweet floral notes of elderflowers with the distinctive aroma of gorse flowers, resulting in a refreshing drink perfect for spring and summer. We foraged our gorse and elderflower locally from Bray Head!

Takes 20 minutes

Serves 20

Ingredients
 

  • 20 elderflower heads
  • 20 g (0.7oz) gorse flowers
  • 1.5 litres (6.3 cups) water
  • 1 kg (2.2 lbs) caster sugar
  • Zest and juice of 2 lemons
  • Zest and juice of 2 oranges

Instructions
 

Prepare the Flowers:

  • Shake the elderflower heads to remove any insects and gently rinse them under cold water. Pat them dry with a clean kitchen towel.
  • Ensure the gorse flowers are clean and free from insects. Rinse them briefly if needed.

Make the Cordial Base:

  • In a large saucepan, combine the water and sugar over medium heat.
  • Stir until the sugar has completely dissolved, creating a simple syrup base.

Add the Flowers:

  • Once the sugar has dissolved, add the elderflower heads and gorse flowers to the saucepan.
  • Stir gently to submerge the flowers in the syrup.

Infuse the Flavours:

  • Add the lemon zest, lemon juice, orange zest, and orange juice to the saucepan.
  • Stir to combine, ensuring all ingredients are well incorporated.

Simmer and Steep:

  • Bring the mixture to a gentle simmer over medium-low heat. Let it simmer for 10-15 minutes, allowing the flavours to infuse.

Strain the Cordial:

  • After simmering, remove the saucepan from the heat and let the mixture cool slightly.
  • Strain the cordial through a fine-mesh sieve or muslin cloth into a clean jug or bowl.

Bottle and Store:

  • Pour the strained cordial into sterilised glass bottles or jars.
  • Seal the bottles tightly and store them in the refrigerator for up to 2 weeks.

Serve and Enjoy:

  • To enjoy, dilute the cordial with still or sparkling water, adjusting the ratio to your preference.
  • Garnish with a slice of lemon or a sprig of fresh elderflowers for an elegant touch.
  • We ground some gorse flowers with some caster sugar for a beautiful yellow coating to coat the rim of our glasses.
  • Sip and savour the floral flavours of your homemade gorse and elderflower cordial on a sunny afternoon!
Print Recipe
An image of Yellow-Split-Pea-Curry.

Hormone Balancing Yellow Split Pea Curry


This curry supports hormonal balance with its nutrient-dense ingredients. Onion aids liver function for hormone metabolism. Ginger reduces cortisol levels. Turmeric's curcumin reduces inflammation and balances hormones. Cumin seeds and curry powder offer antioxidants. Firm tofu provides phytoestrogens for oestrogen regulation, while tamari adds flavour without excess sodium. Yellow split peas stabilise blood sugar levels. Kombu seaweed supplies iodine for thyroid health. Natural soy yoghurt promotes gut health, and chard, kale, or baby spinach provide magnesium and essential nutrients for hormone regulation.

Takes 1 hour 10 minutes

Serves 6

Ingredients
 

Base Ingredients

  • 1 onion
  • 1 thumb-sized piece of ginger
  • ½ thumb-sized piece of turmeric
  • 1 tbsp olive oil
  • 1 tbsp cumin seeds
  • 2 tbsp curry powder
  • 200 g firm tofu (7 oz)
  • 2 tbsp tamari (soy sauce)
  • 300 g yellow split peas (10.5 oz)
  • 1 tbsp kombu or seaweed of choice (3.5 oz)
  • 1.5 L water (6.5 cups)
  • 400 ml natural soy yoghurt (13.5 oz)
  • 100 g chard, kale, or baby spinach (3.5 oz)
  • 100 g cherry tomatoes (3.5 oz)
  • Juice of 1 lime
  • 15 g fresh coriander (0.5 oz)

To Serve

  • 200 g wholemeal couscous (7 oz)
  • 50 g sauerkraut (1.75 oz)

Instructions
 

  • Prep the veg and tofu: Peel and finely dice the onion, ginger, and turmeric. Slice the tofu into 1.5cm cubes. Cut the cherry tomatoes into quarters. Finely dice the fresh coriander. If using chard or kale remove the centre stalks and finely dice, roughly chop the leaves. 
  • Cook the base flavours: Heat a wide-bottomed large frying pan on high heat and add olive oil. Once hot, add the diced onions, ginger, and turmeric. Fry for 3-4 mins. Add the cumin seeds and curry powder, then the tofu cubes. Cook for a further 3-4 mins, stirring regularly. Add tamari and mix well to infuse with the tofu.
  • Cook the split peas: Add the split peas and stir them in along with the base flavours. Cook for 1-2 mins. Add the water, soy yoghurt, and salt. Using scissors, finely slice the kombu into the curry. Bring to a boil with the lid on. Reduce to a simmer, set the lid slightly ajar, and cook for 45 mins, stirring occasionally to avoid burning.
  • Taste and season: Taste to check if the split peas are soft and well-cooked. If not, add more water, approximately 200 ml and cook until soft. Add the chard, kale, or spinach, and cherry tomatoes. Cook for a further 5 mins. Taste and adjust the seasoning with salt, black pepper, and lime juice to your liking.
  • To Serve: If you like it spicy, add some ground chilli powder. Serve with some cooked wholemeal couscous. Garnish with chopped coriander and some red sauerkraut for a hearty and delicious dinner or lunch.
Keyword Curry, hormone health, menopause, plant-based, plantbased
Print Recipe
An image of Real Falafel

Real Falafel


We call these 'real falafel' because we have many recipes for falafels that are no-fry or high-protein baked falafels, but none are properly deep-fried like traditional falafel. So, we decided to go authentic and make proper, delicious, epic falafels filled with plenty of pickles, amazing tahini cream, and chilli sauce.

Takes 45 minutes

Serves 6

Ingredients
 

Falafel

  • 250 g dried chickpeas
  • 1 tsp baking soda
  • 3 cloves garlic
  • 25 g flat parsley
  • 50 g fresh coriander
  • 1 small onion
  • 3/4 tsp Salt
  • 1/2 black pepper
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tsp cayenne powder
  • 1/2 tsp baking powder
  • 3 tbsp sesame seeds

Tahini cream

  • 500 g natural soy yogurt
  • 8 tbsp light tahini
  • 1 tsp garlic powder
  • Juice of 1 lemon
  • Pinch of salt

Tomato, cucumber, onion

  • 2 ripe tomatoes
  • ½ cucumber
  • ½ red onion
  • Pinch salt

To serve

  • 6-8 flat breads
  • 100 g pickled chillies
  • 100 g pickled red cabbage/ sauerkraut
  • 100 g chilli sauce
  • 100 g pickled red cabbage

Instructions
 

  • Add the chickpeas to a large bowl with the baking soda and cover with twice the amount of water. The chickpeas will at least double in size, from 250g to approximately 525g after soaking for 12–24 hours.
  • Peel the garlic cloves and onion.
  • Drain and rinse the chickpeas, then add them to a food processor along with the other ingredients for the falafel. Blend on pulse speed for 2–3 minutes, until the mixture comes together but retains some texture. If you prefer smoother falafel, blend until smooth, though traditional falafel should have some chunkiness.
  • Heat the oil in a deep fryer or saucepan until it reaches 170°C, or until bubbles start to rise from the bottom.
  • While the oil heats, line a baking tray and shape the falafel mixture into small balls, about 3–4 cm in diameter. Compress them to hold their shape; they can be round balls or flattened like thick coins.
  • Once the oil is hot, carefully fry the falafels in 2–3 batches. Fry for approximately 4 minutes until golden and crispy. Transfer the falafel to a tray lined with kitchen paper to drain excess oil.
  • For the tahini cream, mix the tahini, yoghurt, lemon juice, garlic powder, and salt together until well combined and creamy.
  • Peel and finely dice the red onion, and finely dice the cucumber and tomatoes. Combine them in a bowl with a pinch of salt.

To serve

  • Spread two generous dollops of tahini cream across each flatbread, add 3 tbsp of the cucumber, tomato, and onion mix, followed by 3–4 falafels.
  • Layer with pickled chillies, pickled red cabbage, and finish with chilli sauce.
  • Mix and match the toppings to your liking. Enjoy!
Print Recipe
An image of Charred Courgette & Beet Hummus with Tahini Dressing

Charred Courgette with Beet Hummus


The first of the courgettes (or zucchinis for our American friends!) normally arrive on the farm in early summer and they are abundant for at least 2 months. This is a really beautiful, simple, and elegant way to cook courgettes where they are the centrepiece served on top of our beet hummus and drizzled with tahini.

Takes 20 minutes

Serves 2

Ingredients
 

Main Ingredients

  • 1 large courgette or 2 small

Dressing

  • 1 tbsp maple syrup
  • 1 tbsp tamari soy sauce
  • 1 tbsp sesame oil
  • Pinch of salt
  • 1 tsp smoked paprika

Other Ingredients

  • 1 tub of beetroot hummus 150ml / 5 fl oz
  • 2 tbsp tahini drizzle

Instructions
 

  • Prepare the courgette: Cut 1 large courgette (or 2 small) in half lengthwise and score each half in a criss-cross pattern so the heat can penetrate into the centre of the courgette. Sprinkle over a pinch of salt and brush into the cuts.
  • Make the dressing: Mix together 1 tbsp maple syrup, 1 tbsp tamari (soy sauce), 1 tbsp sesame oil, a pinch of salt, and 1 tsp smoked paprika. Using a pastry brush, brush the open side of the courgette halves with the dressing.
  • Char the courgettes: Heat a large frying pan on high heat and add the courgettes facing down. Cook for 2-3 minutes. Flip them back open side up and carefully add 50ml (1.7 fl oz) of water. Put the lid on top of the pan to go from frying to steaming. Leave the courgettes to steam for 3-4 minutes.
  • Finish cooking the courgettes: Remove the lid and allow the water to evaporate. Brush the open side of the courgettes with more of the dressing and flip them over. Cook on medium heat for another 2-3 minutes face side down. Turn them, apply more of the dressing, and flip again to cook face side down for a further 2 minutes. Cook until they are golden and look amazing.
  • Prepare the plates: Divide 1 tub of beetroot hummus (150ml / 5 fl oz) between 2 plates. Spread the hummus out to create an even layer. Add a charred courgette on top of the beet hummus.
  • Drizzle with tahini: Ensure 2 tbsp of tahini drizzle is runny and drizzle lightly over the courgettes. Tuck in and enjoy!
Keyword beet, beetroot, courgette, dairy free, hummus, plant-based, sauce, worlds best hummus, zuchini
Print Recipe

‘Happier’ With Dave Flynn

‘Happier’

Breathe

The greatest tool you have to destress is right under your nose

I was truly amazed to learn that each of us takes between 18,000 to 25,000 breaths each day—that’s a staggering number! Imagine what would happen if you could optimise these breaths to help you to feel more relaxed, at ease and in alignment with life? Well you can!!

Like you, I’ve noticed how my breathing changes with my mood. Picture a relaxing evening unwinding with a hot shower or enjoying a lazy Sunday brunch with loved ones—our breaths naturally deepen, slow down, and elongate. This shift signals that our nervous system has entered the ‘rest and restore’ mode (part of the sympathetic nervous system), where our bodies relax and rejuvenate. In contrast, when stress or anxiety hits and we feel swamped, our breathing patterns shift dramatically—it becomes quick, short, and shallow. This is a clear sign that we’ve flipped into the ‘fight or flight’ mode, fueled by adrenaline and driven by the parasympathetic nervous system, often fixating our minds on worries about the past or the future.

This intricate dance between our breathing and our emotions underscores just how powerful our breath can be. It not only keeps us alive but also plays a critical role in helping us feel more at ease, relaxed, and in tune with the present moment—essentially, it helps us to flow through life with greater happiness. Isn’t it amazing that something as simple as breathing, which we usually do without even thinking, can have such a profound impact on our well-being? 😊

HOW ARE YOU BREATHING NOW?

Let me invite you to a little experiment:, While you are reading this, slowly become aware of your breathing, and start to lengthen and deepen it with every inhale. You might have to straighten up slightly to do so. As you start to breathe more consciously, I invite you to think about the last time you felt wound up and overwhelmed —perhaps after a long tough day where nothing seemed to go your way.  Chances are, your breath was shallow in that moment, short and quick mirroring your inner turmoil. 

Now, imagine shifting that anxiety and tension by simply changing the way you breathe, to slow it down, to deepen your breath and signal to your body and your nervous system that all is ok, that you are safe to relax. How you and I breath is such a useful tool to have  that’s always with you. It just requires your attention and conscious focus. By taking a few moments to focus on deepening your breathing, you can guide your body back into a state of calm, telling your brain that it’s time to relax. 

AN EASY WAY I MAKE IT PART OF MY LIFE

When I feel overwhelmed and stressed I often end up doing 5 to10 minutes of deep breathing on a free ios app called ‘Breathing app’. I generally do this while driving on the days that I feel overwhelmed (and ironically need it most!) I rarely can justify the time thus I end up doing it in the car which seems to be the only option! I set it it to a 5:7 breathing ratio, which means that I breathe in for 5 seconds and breathe out for 7 seconds.This helps relax my nervous system and signals to my nervous system that I am safe and it’s ok to relax, I literally feel my shoulders drop and heart rate slow down and the tension that holds me loosens its grip.

This simple act of taking a few deep breaths for a few minutes whenever you need it can be a lifeline in stressful situations, helping you regain composure and approach challenging situations with a clearer mind. I invite you to give it a try next time you’re feeling overwhelmed and watch how it can transform not just your moment, but potentially your entire day.

IT SEEMS SO SIMPLE YET IS FUNDAMENTAL

To me, this simple yet profound technique of conscious breathing isn’t just about managing moments of anxiety—it’s about transforming our everyday life into a more joyful and relaxed experience. If you’re intrigued by the potential of breathwork and want to explore further, I can recommend engaging in activities like yoga, meditation, or even specialized breathwork classes. These practices integrate deep breathing as a fundamental aspect, helping you harness its benefits more fully.

Remember, the powerful tool of conscious relaxed breathing is free and available to you at any moment—whether you’re sitting in traffic, preparing for a meeting, or just winding down at the end of the day. 

I craft each ‘Happier’ column with the goal of offering you practical insights and useful tips. My aim is to explore simple changes we can make in our daily lives that might just make us a bit happier. It’s easy to cruise through life on autopilot, adhering to societal norms without questioning whether they truly serve us. Yet, I believe that both you and I have untapped potential to inspire each other and create a positive ripple effect in our communities. While this might sound a bit lofty, I’m genuinely enjoying this journey and am truly grateful for your time and attention to my writing.

Thank you so much for reading, engaging with, and commenting on my work—your interaction means a lot to me. Through my weekly ‘Happier’ column, I hope to inspire you to feel a little more content and in command of your emotional health. Remember, the most potent tool you have to reduce stress is always right under your nose. Here’s to breathing easier and living a happier life! Please let me know your thoughts in the comments below. Thanks a mill. Dave.

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An image of Kimchi Arancini Rice Balls

Kimchi Arancini Rice Balls


Kimchi rice balls are a fusion dish combining traditional kimchi with rice and some condiments, including vegan mozzarella, then frying until crispy. They're packed with flavour, offering a spicy, tangy, crunchy, cheesy, and crispy bite. First time we made these we couldn't get over how delicious they were!

Takes 20 minutes

Serves 3

Ingredients
 

  • 300 g 10.6 oz cooked white rice or sushi rice
  • 120 g 4.2 oz kimchi
  • 1 tbsp sesame oil
  • 1 tbsp gochujang
  • 1 tbsp maple syrup
  • 1 tbsp tamari
  • 65 g 2.3 oz vegan mozzarella or similar cheese
  • 2 tbsp sesame seeds
  • 3 tbsp rice flour not needed if using sushi rice
  • 50 g 1.8 oz Panko breadcrumbs
  • 200 ml 6.8 fl oz vegetable oil for frying (not needed if baking)

Instructions
 

  • Prepare the Filling: Finely dice the kimchi and mix it with the cooked rice, sesame oil, gochujang, maple syrup, rice flour (if using), sesame seeds and tamari. Taste and adjust seasoning if needed.
  • Add Mozzarella: Take a heaped tablespoon of the filling and spread it on a chopping board. Place a teaspoon of vegan mozzarella in the centre and roll the rice around it, forming a ball shape. Ensure the cheese is in the middle and the rice is well compacted so that it will hold its shape
  • Coat with Breadcrumbs: Roll each rice ball in the Panko breadcrumbs until evenly coated.
  • Heat the Oil: Heat the vegetable oil in a saucepan over high heat. To test if the oil is hot enough, drop in a breadcrumb; it should turn golden brown within 30 seconds.
  • Fry the Rice Balls: Carefully add the rice balls to the hot oil and fry until they turn golden brown, about 3-4 minutes.
  • Remove and Serve: Remove the rice balls from the oil and place them on kitchen paper to absorb excess oil. Serve hot with your favourite dipping sauce.
Keyword fermentation, korean
Print Recipe

The Happy Pear Podcast

“I think the fitness industry took a wrong turn when it adopted a top down model of fitness education. I also feel there is too much emphasis on working out alone and the collection of arbitrary data. WildStrong is the opportunity to embed movement in a community setting, with tangible benefits, creating a peer-lead, distributed model of health practice.”

Episode 165

In this week’s episode, we delve into the world of community-based health and fitness with guests Andrew Telfer and Gill Erskine, co-founders of WildStrong. Andrew, a public health professional with over 15 years of experience in strength and conditioning coaching, brings a wealth of knowledge about health promotion and achievable exercise for longevity. Gill, with a background in environmental politics and a passion for community building, co-founded WildStrong to create space for people to move more and get stronger, regardless of their gym-going habits. Together, they discuss the intersection of public health and local, community-based physical activity, sharing insights on building connections, fostering community engagement, and promoting holistic well-being.

Main Topics Covered:

  • The journey of WildStrong: From concept to community movement
  • The importance of community-based physical activity for health and longevity
  • Strategies for bridging the gap between public health and local fitness initiatives
  • Creating inclusive spaces for movement and strength-building outside traditional gym settings
  • Nurturing connections and fostering a sense of belonging within communities
  • Overcoming barriers to participation in physical activity and promoting accessibility for all

Tune in to explore how WildStrong is revolutionising the approach to health and fitness, one community at a time, and discover practical insights for incorporating movement and strength-building into your daily life.

Lots of love,

Dave & Steve

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Produced by Sean Cahill & Sara Fawsitt

An image of Hayfever Ice Pops

Hayfever Ice Pops


This is such a delicious recipe that can help to soothe hayfever symptoms. For some reason a few years ago Steve started to get hayfever. These ice pops are soothing, super tasty, packed full of nutrition and help reduce symptoms. We use the Nama J3 which is the smaller, more compact travel upright masticating juicer which has a really useful “hands free juicing” hopper – learn more here and use the code HAPPYPEAR10 to get 10% off!

Takes 8 hours 10 minutes

Serves 12

Ingredients
 

Yellow Juice Later

  • 2 medium Oranges
  • 4 Carrots
  • ½ thumb-sized piece of Turmeric 6g
  • ½ thumb-sized piece of Ginger 6g
  • ½ Lemon
  • 1 Yellow pepper

Green Juice Layer

  • 1 Cucumber
  • 1 handful of wild Nettles or kale
  • ½ a head of Celery
  • 2 Green apples

Instructions
 

  • First make the yellow juice by peeling the oranges and half of the lemon. Add the ingredients to the hopper and juice. Pour the juice into the ice pop moulds.
  • For the green juice cut the apples in half and add all ingredients to the hopper and juice. Pour the juice into the ice pop moulds.
  • If you want a two-tone or double layered ice pop you will have to fill the ice pop moulds half full with the yellow juice and leave to freeze for 2 hours. Remove and top up with the green juice and leave to freeze overnight.
  • Remove and enjoy!
Keyword allergies, drinks, hayfever, hayfever relief, how to soothe hayfever, ice lollies, ice pops, juice, juicing, juicing recipes, namawell, namawell juicer
Print Recipe

‘Happier’ With Dave Flynn

‘Happier’

Relearning To Live With Lightness

As I sit in the bath, unwinding after a busy day, contemplating life, I come back to the question: is there any proof that life has to be serious? And if it doesn’t, could it be that joy, much like seriousness, is something we can cultivate as a habit?  

Personally, I believe that seriousness can be a habit, a learned behaviour that we unconsciously pick up from society at large. ‘Stop laughing, stop messing – this is a serious matter!’ was a line I remember being told to me countless times growing up . Obviously being serious has its place and there are moments when it is required, however, I wonder if we have gone too far and is it time to re habituate ourselves with how to experience a little more joy on a daily basis? 

I observe one of my greatest teachers daily—my 8-month-old daughter, baby Fia. Her eagerness to participate in household chores, from washing the dishes to filling the dishwasher and even mopping the floor, is a lesson in itself. For Fia, there is no distinction between work and play; every activity is approached with an open, curious attitude. Each moment is an adventure, an opportunity for exploration and joy. This seamless integration of curiosity and play into daily tasks reminds me that perhaps, the boundaries we place between ‘work’ and ‘play’ are artificial constructs rather than absolute truths.

From Human Being into Human doing?

I worry if we are becoming more machine-like in our relentless quest for efficiency? In our drive to optimise every minute of our day, I am asking myself if we are losing the essence of what it means to be human? It seems like we may be evolving from being human beings—creatures of experience and emotion—to human doings, where our worth is measured by our productivity and output. This shift seems to strip us of our humanity, reducing our lives to a checklist of tasks rather than a rich tapestry of experiences.

Why is work typically associated with toil and hardship? This view, which sees work solely as a burdensome necessity for livelihood, is ripe for reimagining. What if we could approach work with the same curiosity and joy that children like baby Fia bring to their explorations? 

By shifting our perspective, work can transform from a series of mundane duties into a canvas for creativity and a source of deep satisfaction. Understanding the true worth of our tasks and seeing them as chances for personal growth and contributions to greater causes can transform work from merely a way to make ends meet into a fulfilling aspect of our lives. I know this might sound very grandiose but I believe our perspective and how we approach work can be the pivotal point. 

I wrote about turning routines into rituals in one of my earlier Happier Columns, about approaching mundane everyday tasks with an attitude of presence and imbuing it with a sprinkle of sacredness can transform the experience. By shifting our mindset from just getting through each day to actively seeking out meaning and joy, we can improve both our work satisfaction and our overall well-being.

Lessons from 1000 elderly Americans

In his book 30 lessons for living gerontologist Karl Pilemer interviewed 1000 elderly Americans looking for the most important lessons they learnt from decades of life experience. Here is what they said:

  • No-one, not a single person out of a thousand, said that to be happy you should try to work as hard as you can to make money in order to buy the things you want 
  • No-one, not a single person out of a thousand, said that it is important to be at least as wealthy as those around you and if you have more than them then it’s real success. 
  • No-one not a single person, said you should decide your work based on your desired future earning power 
  • What they did value was things like quality friendships, being part of something bigger than themselves 
  • Spending quality unstructured time with their children. “Your kids don’t want your money or what your money buys anywhere near as much as they want you, specifically they want you with them”, Pilemer writes.

Karl Pilemer’s findings lead me to a cheeky realisation: are many of us just being busy fools? Many of us hustle hard for more stuff, adopting a serious, all-go-no-stop attitude that can actually make us miss out on what’s truly valuable—like laughing with friends or lazy Sunday mornings with the kids. Maybe it is time we ease up on the gas pedal a bit, swap some of that efficiency for reflection, and sprinkle a little more fun and play into our days. After all, it seems that the best parts of life might just be the moments we aren’t working so hard to accomplish a goal.

A theme that I often journal on is, “How can I infuse today’s responsibilities and duties with more joy and ease?” This inquiry not only challenges the seriousness and heaviness commonly associated with my daily tasks but also steers me towards a more fulfilling engagement with life.

So, what do you think? Do you find yourself caught up in the hustle for more, sometimes missing the moments that truly matter? I’d love to hear if this strikes a chord with you. How do you balance the daily grind with making time for joy and play? Let’s chat about ways we can inject a bit more lightheartedness and creativity into our routines, and maybe, just maybe, let go of what might be some of that habitual seriousness. Share your thoughts in the comments below and let’s inspire each other to live a little lighter every day!

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An image of Mushroom Steak Slices

Mushroom steak sandwich


This is the perfect dish for the arch carnivore! We use a lion's mane mushroom which has been associated with improved brain function, and so many other positive health benefits and it tastes amazing and provides a really “meaty” texture. If you can't get lion's mane you could easily use portobello mushrooms instead.

Takes 35 minutes

Serves 2

Ingredients
 

  • Ingredients:
  • 300 g 10.5 oz lion’s mane mushrooms
  • 1 x large Baguette
  • 50 g 1.75 oz lettuce of choice
  • 4 tbsp vegan mayonnaise
  • 4 tbsp lovely basil pesto or pesto of choice
  • 3 small gherkins
  • Marinade
  • 100 ml beetroot juice
  • 4 tbsp tamari/ soy sauce
  • 1 tbsp smoked paprika
  • 2 tbsp maple syrup
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • pinch salt
  • 1 tsp ground garlic powder
  • Pinch black pepper

Instructions
 

  • Method:
  • Cook the mushrooms down
  • Heat a wide bottomed non-stick pan on high heat and once hot add 1 tbsp of oil.
  • Add the mushrooms, along with a good pinch of salt and fry them on each side for 5 mins. Use a smaller lid to press them down until they are approximately 2cm thick. There will be a bit of sizzle as the water from the mushrooms reacts with the oil so just be careful here. Once the mushrooms are slightly golden on each side remove them from the pan and turn the heat off.
  • Marinate the mushrooms
  • Mix together the ingredients for the marinade. In a bowl or baking tray, marinate the mushrooms in the marinade ensuring that all the mushrooms are well coated. You can leave them to marinate overnight or for 20 mins. The longer you leave them soak the pinker and more flavourful they will be.
  • Cook the marinated mushrooms and slice
  • Heat the frying pan on high heat and add 1 tbsp of oil, remove the mushrooms from the marinade and fry them until they go a lovely charred colour on each side. This should take approx 2 mins on each side. See the picture below as a reference.
  • Remove the cooked mushrooms from the pan and slice them into 1cm thick slices.
  • Build your sandwich
  • Cut the baguette in half lengthwise. Add the mayo to the bottom and the pesto to the top. Slice the tomatoes and the gherkins. Add the lettuce on top of the mayo, followed by the tomatoes and the gherkins. Finally, add a generous amount of the mushrooms steak. Put the top on and cut in half for 2 amazing sandwiches!
Print Recipe
An image of a Plant Based Omelette

Plant Based Omelette


Here we made a beautiful high protein omelette using freshly picked cherry tomatoes & basil. The basis of the omelette was silken tofu and gram flour (chickpea flour) both of which are high in protein . We used kala namak also known as sulphur salt to give the authentic egg-like flavour. This is easy to make and tastes fab, it is also packed with fibre so great for your gut health. 

Takes 15 minutes

Serves 1

Ingredients
 

Omelette

  • 150 g silken tofu
  • 30 g gram flour
  • 2 tbsp nutritional yeast
  • 10 tbsp oat milk
  • 1/4 tsp turmeric
  • good pinch sulphur salt

Filling

  • 6-8 cherry tomatoes
  • 10 g fresh basil leaves
  • 1/2 onion
  • 2 cloves garlic

Instructions
 

  • Add all the base ingredients to a bowl and whisk till super smooth, the texture should be not too thick and not too thin, alternatively you could use a food processor or blender and mix until fully blended and smooth.
  • Peel and finely dice the onion and garlic
  • Slice the cherry tomatoes in half. Remove the basil leaves off the stalks
  • Add 1 tsp of oil to the pan on high heat and once hot add in the onion and fry to 4 mins until lightly golden, next add in the garlic, basil and cherry tomatoes and a pinch of salt and cook for 2-3 mins until the tomatoes are cooked down. Taste and adjust the seasoning to your liking.
  • To cook your omelette; Heat a teaspoon of olive oil in a non-stick pan over a low heat, this will give your omelette bottom a lovely golden base while not cooking too quickly.  When the pan is hot pour your batter into the pan and allow it to spread covering the entire pan, by tilting the pan left to right, using a spatula to spread if necessary. Allow to cook on a low heat for five minutes without stirring, then using a small silicone spatula gently lift up an edge and check if the bottom of your omelette is golden brown.
  • Now add your cooked tomatoes and basil filling to one half of the omelette, spoon on and carefully spread it out. Gently fold over the other half, by tilting the pan to seal in your fillings.
  • Season with sulphur salt to taste – if you don’t have sulphur salt just use normal salt – the sulphur salt will add an egg like flavour which tends to diminish when cooked so best to add just before serving to maintain flavour. Garnish with any pickles you like – we served ours with some red sauerkraut and some toasted sourdough.Enjoy!!
Keyword omelette
Print Recipe

‘Happier’ With Dave Flynn

‘Happier’

The 1 Hour Holiday

A dear friend of mine, Andrea has a knack for finding joy in the simplest moments, he always seems to have time to be present with people and is very rarely in a rush. He’s a special man. A few years ago, over a morning coffee, the sounds of our laughter and the clinking of coffee cups, he shared a concept that I adore: the ‘1 Hour Holiday.’ 

‘You see, Dave,’ he began in his melodious Italian accent, ‘why should we wait for a special occasion to feel free and joyful?’ His question struck a chord. Here was a man who is very skilled at the art of savouring life’s daily pleasures, no matter what the situation or weather. 

When I’m on holiday, I always notice a shift in my perspective. I feel lighter, my shoulders drop and the usual daily worries are left at home. Suddenly, the small concerns that can occupy my mind seem trivial. I find myself savouring the warmth of the sun against my skin, engaging in long, unhurried conversations with locals or fellow travellers, reconnecting, remembering the joy in simply being. 

Reflecting on this, it strikes me how starkly different the holiday perspective is from most of our day-to-day lives back home. My days are pretty packed – with a bustling family life having my three daughters including baby Fia, who is just 8 months old, and my responsibilities at The Happy Pear, it’s safe to say my days are full! My day to day life is led by my diary and my task list seems to grow and expand by the hour! Finding space to reflect can be a coveted commodity. Often, I feel like a piece of driftwood at sea, tossed around by the relentless waves of daily life!

Andrea’s ‘1 Hour Holiday’ concept deeply resonated with me, posing a compelling question: Why should we wait for a special occasion or a holiday to feel free and joyful? His idea is remarkably achievable and straightforward. Imagine integrating that holiday perspective – the lightness of spirit, the presence, the appreciation – into your everyday life, even if just for an hour. This hour doesn’t even need to be continuous; it can be divided into two thirty-minute segments or maybe you start with a daily 30 minute holiday.

The main point is how can we infuse our daily lives with the same attitude and spirit we embrace during holidays? Despite the undeniable increase in responsibilities, deadlines, and stress in our regular routines, opportunities still exist to infuse our days with a slice of that holiday spirit. How can we capture that sense of freedom and light-heartedness and weave it into the fabric of our everyday lives? Small acts, such as enjoying a quiet coffee, stepping outside to bask in the sunlight, or engaging more wholeheartedly in conversations without haste, can significantly help us embody that holiday spirit on a more consistent basis.

My personal ‘1 Hour Holiday’ typically unfolds between 5:30 and 7:00 AM. This early morning slot is when I’m truly a free agent, untouched by the day’s obligations. While it may be an ungodly hour for some, for me, it’s my soul time. It’s a period devoid of commitments, allowing me to indulge in activities that rejuvenate my spirit – be it running, swimming, enjoying coffee with friends, doing yoga, journaling, or even sneaking in a quick nap. Whatever I choose, this time is sacred to me, a true holiday from the daily grind. Just this morning, for instance, I started the day swimming at sunrise around 5:30 AM with Linda, Detty, Steve & Raj. This was followed by coffee and chats with Raj and Steve, and then a run with my brothers, Steve and Darragh, from 6:15 to 7:00 AM. It was sheer bliss, a slice of holiday magic in my everyday life. (You can read more about my morning routine here) 

Incorporating the ‘1 Hour Holiday’ into your daily routine isn’t just a pleasant idea – it’s a transformative practice that can significantly enhance the quality of your day to day life. I challenge you to identify a time slot, even if it’s not a full hour, to dedicate solely to activities that bring you joy and relaxation, just like on a holiday. It could be early in the morning, like my sacred 5:30 to 7 AM slot, or a quiet time in the evening. The key is consistency and intentionality. Whether it’s a brisk walk, reading a book, savouring your morning coffee, a lunchtime walk or simply sitting quietly with your thoughts, make this time a non-negotiable date with yourself. Over time, you may find these moments are not just breaks in your routine, but essential components that enrich your entire day.

I deeply appreciate your engagement and comments on these ‘Happier Articles’ that I am writing. I love writing them and I cherish your insights, feedback and comments. If you’ve enjoyed this concept of the ‘1 Hour Holiday’, consider reading some of the other 8 Happier articles I’ve written. 

Together, let’s continue to discover and implement small, practical ways to bring more joy and presence into our daily lives. What does your ‘1 Hour Holiday’ look like? Share your thoughts in the comments below and let’s inspire each other to live more fully, every single day.

More ‘Happier’ Articles

An image of Peanut Satay Noodles

Easy 15-Minute Peanut Satay Noodles


This quick and flavourful dish combines the tangy zest of a peanut satay sauce with hearty udon noodles, making it a perfect weeknight meal that’s both satisfying and easy to prepare. The richness of the sauce perfectly complements the tofu and mushrooms, offering a delightful balance of flavours.

Takes 15 minutes

Serves 3

Ingredients
 

Ingredients

  • 300 g 10.6 oz udon noodles (Japanese style)

For the Peanut Satay Sauce:

  • 100 ml 3.4 fl oz coconut cream (the solid part at the top of a can of coconut milk)
  • 2 tbsp crunchy peanut butter
  • 1 tbsp rice vinegar
  • 2 tbsp tamari or soy sauce
  • 1 tbsp coconut sugar or brown sugar
  • 1 clove garlic
  • 1 tsp sesame oil
  • Juice of 1/2 lime
  • 1/2 thumb-sized piece of ginger

For the Veg

  • 1 bunch scallions
  • 200 g 7 oz smoked tofu
  • 250 g 7 oz of mushrooms of choice, we used oyster mushrooms
  • 2 tbsp tamari or soy sauce
  • 1 red chilli

For the Garnish

  • Handful of roasted peanuts or cashew nuts roughly chopped

Instructions
 

Instructions

    Prepare the noodles:

    • Cook the 300g of udon noodles according to the package instructions. Once cooked, drain, rinse and set aside.

    Make the satay sauce:

    • In a small bowl, combine 100ml coconut cream, 2 tbsp crunchy peanut butter, 1 tbsp rice vinegar, 2 tbsp tamari, 1 tbsp coconut sugar, 1 tsp sesame oil, and the juice of 1/2 lime. Grate 1/2 thumb-sized piece of ginger and the clove of garlic into the sauce and stir well to combine.

    Prepare the vegetables:

    • Slice 1 bunch of scallions, chop the mushrooms into long strips, and finely dice the red chilli. Cut the tofu into small cubes that are approx 1.5cm cubed. Finely dice the coriander and peanuts for garnish.

    Cook the vegetables:

    • Add 1 tbsp of oil to a large pan over a high heat, add the mushrooms and cook for 4-5 minutes, stirring regularly, until the mushrooms start to golden and char. Add the scallions, tofu and the red chilli and cook for a further 2 mins. Add the tofu along with 2 tbsp of tamari and cook for another 1 minute.

    Mix with noodles:

    • Add the drained noodles to the pan along with the sauce and mix well. Toss everything together until the noodles are evenly coated and heated through.

    Garnish and serve:

    • Serve the noodles garnished with a handful of roughly chopped roasted peanuts or cashew nuts.
    • Enjoy this vibrant and nutritious meal that brings a touch of Asia to your dining table with minimal effort and maximum flavour!
    Print Recipe

    Did you know that blood flow can impact pleasure? Poor blood flow can have widespread effects throughout the body, causing digestive issues, poor brain, kidney, heart and skin health, and even affect our sex lives, leading to issues like erectile dysfunction, menstrual irregularities and can affect sensitivity and lubrication. Here we make a beautiful juice to help dilate blood vessels and improve blood flow. We are using our fabulous Nama upright masticating juicer that has a hand free hopper, we have partnered with then as they are so good and you can get a 10% discount with the code: HAPPYPEAR10 AND learn more here

    An image of juice for sexual pleasure

    Juice for sexual pleasure


    This is a beautiful sweet juice with strong citrus notes, a lovely earthiness and a gentle background spice – its may be great for enhancing blood flow

    Takes 5 minutes

    Serves 4

    Ingredients
     

    • 1/2 Watermelon
    • Large handful of leafy greens such as chard kale or spinach
    • 1 x Grapefruit
    • 1 x Orange
    • 1 x Lemon
    • 8 g 0.28 oz fresh ginger
    • 10 g 0.35 oz fresh Turmeric
    • 4 stalks of Celery
    • 1 medium beetroot
    • 20 g 0.7 oz of 100% cocoa chocolate

    Instructions
     

    Instructions:

      Prepare Ingredients:

      • Cut the flesh out of the watermelon and discard the skin.
      • Peel the grapefruit, orange, and lemon.
      • Cut the beet in half and cut the celery in half lengthwise.

      Juicing Process:

      • Add all ingredients into the juicer.

      Garnish:

      • Grate some 100% chocolate on top for a beautiful cacao note that compliments this juice perfectly!

      Notes

      Watermelon contains citrulline, an amino acid that can help improve blood flow by increasing nitric oxide production, which relaxes blood vessels
      * Leafy greens like spinach, kale, and Swiss chard are rich in nitrates, which support blood vessel health. We’ve used chard fresh from @thehappypear.farm
      * Citrus fruits like oranges, grapefruits, & lemons,have lots of vitamin C and flavonoids, which helps support healthy blood vessels and circulation
      * Ginger can help improve blood circulation by stimulating blood flow
      * Beets are high in nitrates, which can help dilate blood vessels
      * Turmeric helps improve blood flow by reducing inflammation
      * Celery contains compounds like phthalides that may help relax blood vessels
      Print Recipe

      The Happy Pear Podcast

      Join us as we welcome Dr. Michaeleen Doucleff, an esteemed journalist, and bestselling author renowned for her captivating exploration of parenting practices across cultures. 

      Episode 164

      Dr. Doucleff, author of the New York Times bestseller “Hunt, Gather, Parent,” brings a wealth of expertise to our discussion. With a doctorate in chemistry from the University of Berkeley, California, a master’s degree in viticulture and enology from the University of California, Davis, and a bachelor’s degree in biology from Caltech, her interdisciplinary background informs her unique perspective on parenting. Doucleff has reported for NPR’s global health desk for nearly 14 years, and in 2015, she was part of the team that earned a George Foster Peabody award for its coverage of the Ebola outbreak in West Africa.

      Main Topics Covered:

      • Embracing traditional parenting practices from diverse cultures
      • Insights into the gentle discipline methods of the Inuit community
      • Nurturing self-reliance in children, inspired by the Maasai tribe
      • Cultivating empathy, resilience, and independence in kids through cross-cultural wisdom

      In this enlightening episode, Dr. Doucleff shares profound insights from her latest book, “Hunt, Gather, Parent,” offering transformative wisdom on raising resilient, independent, and empathetic children. Discover the gentle discipline methods of the Inuit community, the Maasai tribe’s approach to nurturing self-reliance, and how embracing traditional wisdom can revolutionise modern parenting. Tune in to unlock invaluable lessons that transcend borders and cultures, empowering parents to foster thriving relationships with their children.

      Lots of love,

      Dave & Steve

      SPONSORS & DISCOUNT CODES:

      Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% 

      Enter the code HAPPYPEAR10

      LINK: https://namawell.com/collections/juicers/products/nama-j2-cold-press-juicer?ref=thehappypear

      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.

      Enter the code HAPPYPEAR20

      LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

      THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

      LINK: https://eu1.hubs.ly/H06JvgK0

      Sign up to our Newsletter, for updates on our latest recipes, events, and news.

      LINK: https://share-eu1.hsforms.com/1hKXaawjoQOONmJe4EXkCdwf92py

      Produced by Sean Cahill & Sara Fawsitt

      An image of Peanut protein balls

      Cookie Dough Protein Balls


      These are fabulous – super easy to make and they make a healthier protein hit based around mostly wholefoods. We drizzled chocolate over the top but you could dunk them and properly coat them if you prefer more chocolate. Use sunflower seeds and tahini instead of the cashew nuts and peanut butter for a nut free version.

      Takes 10 minutes

      Serves 12

      Ingredients
       

      • 80 g porridge oats or gluten-free oats
      • 100 g cashew nuts
      • 100 g peanut butter
      • pinch of salt
      • 1 tsp vanilla extract
      • 3 tbsp maple syrup
      • 2 tbsp coconut oil melted
      • 3 tbsp of chocolate chips
      • 100 g chocolate to coat

      Instructions
       

      • Blend oats, salt and cashews
      • In a food processor blend the oats, salt and cashews for a couple of minutes, until they form fine crumbles
      • Add the rest of the ingredients except the chocolate
      • Add the remaining ingredients and blend for further 2 minutes. You may need to scrape down the sides of the processor. If it’s too crumbly to form a dough, you can add a couple of tsp water and process again.
      • Fold in chocolate chips & roll into balls
      • Remove from the food processor and put in a large mixing bowl. Add the cacao nibs/choc chips and fold them right through. It should form a big cookie dough ball!
      • Break off pieces and roll into mini balls (or shape into bars if you’d prefer).
      • Coat the cookie dough balls in chocolate: Melt the 100g chocolate and drizzle it over the cookie dough balls.
      • Store at room temperature for a few days, or refrigerate or freeze for a few weeks. 
      • Enjoy!
      Print Recipe
      An image of High Protein Nuggets

      High Protein Nuggets


      These are a wonderful healthier take on a nugget using tofu. Often tofu can taste bland as it is hard to properly infuse with flavour all the way through. Here, we finely grate the tofu to really get flavour in every bite. We bake ours in an air fryer or oven for a lower oil version. Serve them with a sticky spicy sauce or easy quick ketchup for a delicious meal!

      Takes 25 minutes

      Serves 13

      Ingredients
       

      • 250 g firm tofu
      • 2 tbsp tamari (soy sauce)
      • 1 tbsp maple syrup
      • 1/2 tbsp clear vinegar (apple cider vinegar)
      • 1 tsp garlic powder
      • 2 tbsp cornflour (cornstarch)
      • 50 g breadcrumbs (panko breadcrumbs)

      Sticky Spicy Sauce:

      • 4 tbsp chilli sauce
      • 1 tbsp tamari
      • 1.5 tbsp maple syrup

      Easy Quick Ketchup Sauce:

      • 2 tbsp tomato concentrate or tomato puree
      • 1.5 tbsp maple syrup
      • 1 tbsp vinegar
      • 1/2 tsp salt
      • 1/2 tsp garlic powder

      Instructions
       

      Preheat Oven or Air Fryer:

      • Preheat air fryer or oven to 200°C (400°F).

      Prepare Tofu Mixture:

      • Grate the tofu into a bowl using a fine grater.
      • Add tamari, maple syrup, vinegar, garlic powder, and corn flour. Mix well until combined.

      Shape Nuggets:

      • Using clean hands, shape the tofu mixture into nuggets.
      • Compress each nugget to squeeze excess moisture to the surface and to help them hold their shape.
      • Roll each nugget in breadcrumbs to coat evenly.

      Bake Nuggets:

      • Spray nuggets with oil to encourage crisping.
      • Bake for 8-10 minutes until golden brown.
      • Flip nuggets, spray with more oil, and bake for an additional 2-3 minutes until golden brown all over.
      • If using an oven you may have to bake for longer, you want them to be golden and crispy.

      Prepare Sauces:

      • For the sticky sauce, mix all ingredients in a bowl until well combined.
      • For the ketchup, mix all ingredients in a bowl until well combined.

      Coat Nuggets:

      • Take half of the nuggets and coat them in the sticky spicy sauce.
      • Bake coated nuggets for an additional 5 minutes.
      • Remove from the oven and enjoy.
      • Serve the remaining half of the nuggets with the ketchup.
      • Enjoy!
      Print Recipe

      ‘Happier’ With Dave Flynn

      ‘Happier’

      Managing your expectations

      I’ve always been an optimist, seeing the glass as half full—yet, it’s taken me years to understand that sometimes, what fills the glass isn’t as important as appreciating that there’s something in it at all.

      Please don’t be mistaken to believe that I am telling you to dream less or have small, limited visions for your life. I very much have dreams and visions myself. However, managing your expectations is a powerful strategy for feeling happier by ‘getting the goal posts to stop moving’.  In a world where we are constantly told that you can have it all, learning when enough is enough is one of the greatest gifts you can have. Socrates, the classical Greek philosopher, said “Contentment is natural wealth, luxury is artificial poverty.” This quote captures the idea that true wealth comes from being content with what one has, rather than constantly seeking more, which can lead to a sense of lack or poverty regardless of one’s material possessions.

      Think about the friends and family in your life who’ve said things like, “I’ll be happy when I get that new car,” or “Everything will be perfect once we buy our first house.” You’ve probably seen their excitement as they reached those milestones. Yet, it seems like as soon as they achieve these goals they set their sights on something bigger or better — a larger house, a more luxurious car. It’s a cycle that might be all too common, where today’s dream quickly becomes tomorrow’s starting point for the next big chase. Isn’t it interesting how our expectations and markers for happiness tend to shift just as we reach them?

      For example, I cherish the period between Christmas Day and New Year’s Day—a time that feels like an endless succession of Sundays. In the past, I used to dedicate this time to reflect and craft extensive lists of goals for every aspect of my life for the year ahead. I was a committed over achiever!! Looking back, the mere thought of that exhaustive process overwhelms me! Over the last five years, I’ve consciously simplified my approach. Now, my goals are much simpler: to slow down, to be kinder, and to become more self-aware. These goals may not fit the conventional SMART criteria (specific, measurable, achievable, relevant and time bound), being more nebulous in nature, but they serve as accessible guiding principles that are firmly within my control, independent of external expectations.  

      I’ve found that keeping expectations simpler, or even a bit on the low side, can actually make you happier. It might sound odd, especially in a culture that’s all about “you can achieve anything if you work hard enough,” but sometimes, simplicity and contentment bring the most joy.

      I find that the real challenge in today’s culture, which promises that you can have it all—from perfect bodies and millionaire status to ideal relationships and a life as a digital nomad basking in the sun half the year—is keeping the goalposts from constantly moving. This relentless shifting of goals can lead to perpetual dissatisfaction, as we chase an ever-evolving standard of success that seems always just out of reach.

      The Trap of an Ever-Increasing Monthly Salary

      Comedian Bill Hicks once joked, “The greatest drugs are heroin and a monthly salary,” highlighting how people’s spending habits often increase in correlation as they earn more. This pattern, known as lifestyle inflation, means that even with higher salaries, we might not feel richer because we’re always upgrading our spending and lifestyles to reflect our salary. This cycle can prevent us from feeling financially secure or truly satisfied, despite higher earnings.

      This links to the idea that lowering your expectations can lead to greater happiness. Just like controlled spending can make you financially happier, keeping your life goals realistic can prevent the constant dissatisfaction of always wanting more. I strive to appreciate what I have instead of always seeking more as I believe it is an easier road to contentment. This applies not just to money, but also to personal goals and lifestyle choices. However I am aware that I struggle with moving goal posts too. 

      I’ve definitely been a victim of unrealistic expectations myself, only to face the ensuing disappointment. In school I would set very high expectations for exams and was more often than not disappointed by my grades particularly in reference to my twin brother Steve’s who were usually higher!!

      Everything is relative

      Over 275 years ago, Montesquieu, a French Philosopher, noted that seeking happiness would be simple if we only desired to be happy ourselves. However, our challenge arises because we strive to be happier than those around us, and we often believe others are happier than they truly are.

      Everything is relative. Professional tennis player Naomi Osaka said that winning a tournament didn’t make her feel good. “I feel more relieved than anything else,” she stated. The journey felt more fulfilling than reaching my goal, she added. The pressure and expectation it seems took some of the joy out of actually reaching her goal. 

      I wrote about the importance of embracing your inner child a few weeks ago, highlighting how children are naturally adept at living in the moment with minimal expectations. They find immense joy in simple pleasures and play, effortlessly embodying a mindset many adults strive to regain. This perspective ties into the larger theme of managing expectations. As adults, we often let fancy goals for what we think we need overshadow our appreciation for what we actually have. 

      Expectations and Money: …

      The 1950s in the USA are often remembered as a time of great prosperity. However, by almost every standard of living metric, Americans were less well-off then than they are today. The average household income, adjusted for inflation, was around $29,000, compared to $72,000 today. Additionally, the average home size was one-third smaller and typically housed more people.

      Despite this, the era had a much narrower wealth gap. Rich and middle-class families often owned similar types of cars, wore the same kinds of shoes, and both saw camping holidays as socially acceptable. Hand-me-down clothes were commonly worn without stigma. This resulted in less comparison among individuals, as most people enjoyed a similar standard of living and salary differences were less pronounced.

      I feel like today, our expectations are heavily shaped by the marketing strategies of large corporations and a consumer-centric culture. The advent of social media and the internet might have intensified our tendency to compare our lives to often unrealistic standards set by others. This shift could have fundamentally altered our perception of success and significantly impacted our overall sense of contentment.

      I invite you to reflect on where you were 10 years ago compared to where you are now. It’s likely that you’ve made significant progress, even if it doesn’t always feel that way, especially when you find yourself comparing yourself to those you admire or aspire to be. Looking back at my own dreams from a decade ago, I realise that I am, more or less, living many of those dreams today. For example, I remember visiting a organic food supplier of ours in Holland 10 years ago, outside their massive facility was a space for the two owners cars which were electric and charging. I was very impressed. Roll on 10 years later, Steve and my cars are both electric (Toyota Bz4) and are plugged in most days outside our large food production facility. However, I must admit that I haven’t always taken the time to fully appreciate and savour this reality.

      Your input

      To manage my own expectation and goals, I find it is crucial to occasionally pause and truly recognise how far I have come. And I invite you also to consider setting aside some quiet time to reflect on the dreams and goals you had 10 years ago and how they align with your life today. Celebrate the milestones you’ve achieved. This isn’t just about patting yourself on the back; it’s an essential practice in grounding your expectations. Recognising your progress helps give perspective on your current life and future aspirations, allowing you to more fully enjoy the present instead of always chasing the next big thing.

      In wrapping up, managing expectations is not about limiting our dreams or settling for less, but rather fostering a mindset that appreciates contentment and the simplicity of life. This approach frees us from the relentless pursuit of more, allowing us to enjoy what we already have. Picture the serenity that comes not just from achieving but from being truly satisfied with the present moment.

      I invite you to share your thoughts and experiences in the comments below. How do you balance your ambitions with the pursuit of contentment? What practical steps do you take to appreciate your achievements without constantly seeking more? Let’s exchange ideas and learn from each other how to cultivate a life that celebrates both growth and satisfaction. Your insights can inspire and guide us all in redefining success to focus more on personal well-being and less on perpetual striving.

      This juice is absolutely packed with nutrients, and contains foraged weeds that are free and likely growing right on your doorstep and are packed with all kinds of nutrients and minerals. Nettles are nature’s little gems, packed with more iron than your average spinach and boasting some serious detoxifying power. Dandelion leaves are rich in vitamins, minerals, and antioxidants, and can help support digestion, liver health, and radiant skin. Cleaver, also known as stickyback weed or goosegrass, is packed with nutrients and detoxifying properties, helps support skin health, aids digestion, and promotes overall well-being. We came up with this recipe with our friends from Namawell juice company who make amazing juicers, that we love – learn more about them here and use the code: HAPPYPEAR10 for 10% off 

      An image of Wild Nettle and Weed Juice

      Wild Nettle & Weed Juice


      This juice is absolutely packed with nutrients and minerals, and contains foraged weeds that are free and likely growing right on your doorstep. Nettles are nature's little gems, packed with more iron than your average spinach and boasting some serious detoxifying power. Dandelion leaves are rich in vitamins, minerals, and antioxidants, and can help support digestion, liver health, and radiant skin. Cleavers, also known as stickyback weed or goosegrass, is packed with nutrients and detoxifying properties, helps support skin health, aids digestion, and promotes overall well-being.

      Takes 10 minutes

      Serves 3

      Ingredients
       

      • 3 large handfuls of weeds of choice we’ve used dandelion leaves, wild stinging nettles & cleaver
      • 3 apples
      • Juice of ½ lemon
      • 4 stalks of celery

      Instructions
       

      • Give your foraged greens a good wash and soak.
      • Add all ingredients into the hopper of your juicer and juice.
      • Add more apples if you want a sweeter juice
      • Enjoy this powerhouse of juice!
      Print Recipe

      The Happy Pear Podcast

      Join us this week for an insightful conversation on plant-based parenting with guests Alexandra Caspero and Whitney English of Plant-Based Juniors. As Registered Dietitians, mothers, and founders of Plant-Based Juniors, Alex and Whitney bring a wealth of expertise to the table, offering evidence-based guidance on raising healthy, conscious kids.

      Episode 163

      Alexandra Caspero and Whitney English are Registered Dietitians, mothers, and founders of Plant-Based Juniors, a go-to resource for evidence-based guidance on raising healthy, conscious kids. They are the authors of The Plant-Based Baby and Toddler, the Predominantly Plant-Based Pregnancy Guide, First Bites, and more. Along with Dr. Reshma Shah, they founded the Learning Center to offer professional paediatric nutrition courses, and fun, interactive courses for parents and caregivers.

      Main topics covered:

      • Navigating picky eating
      • Ensuring adequate nutrient intake
      • Fostering a positive relationship with food
      • Introducing new foods to children
      • Debunking common myths surrounding plant-based diets for kids
      • Guidance on meal planning and preparation
      • Tips for packing nutritious lunches
      • Creative ideas for incorporating more fruits and vegetables into family meals

      Tune in to discover how you can nourish your family with delicious, plant-based meals and foster a lifelong love of wholesome eating in your children. Whether you’re a seasoned pro or just starting out on your plant-based parenting journey, this episode is sure to leave you feeling inspired and empowered to create nourishing, plant-powered meals for your family.

      Lots of love,

      Dave & Steve

      SPONSORS & DISCOUNT CODES:

      Namawell Juicers are AMAZING! They have absolutely revolutionised the juicing game. We have an exclusive 10% 

      Enter the code HAPPYPEAR10

      LINK: https://namawell.com/collections/juicers/products/nama-j2-cold-press-juicer?ref=thehappypear

      VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 25% 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.

      Enter the code HAPPYPEAR25

      LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

      THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

      LINK: https://eu1.hubs.ly/H06JvgK0

      Sign up to our Newsletter, for updates on our latest recipes, events, and news.

      LINK: https://share-eu1.hsforms.com/1hKXaawjoQOONmJe4EXkCdwf92py

      Produced by Sean Cahill & Sara Fawsitt

      ‘Happier’ With Dave Flynn

      ‘Happier’

      Self Worth

      As I sit here, eating my porridge after a busy morning of school runs, lunch boxes, breakfasts, sea swims and the usual hustle and bustle of a morning. I reflect on where I get my self worth from? Is it intrinsic like my baby daughter Fia or is my self worth more attached to my social standing and my achievements? I think it is likely more externally derived than I would like.

      In a world that constantly pushes us toward the next big achievement, it’s easy to fall into the trap of believing that our value is tied to our productivity or success. But what happens when we shift our focus inward and start valuing ourselves for just ‘being’? I find that this shift isn’t just liberating; it’s a fundamental reconnection with the essence of who we truly are.

      Last week, we explored the idea of ‘feeling enough’ and how our sense of self-worth often gets tangled with external achievements and comparisons. In this week’s Happier Column, I want to explore practical steps to cultivate this deeper acceptance and learn to live a life defined not by what we do, but by who we are at our core. 

      I want to share with you some practices that I do to help nurture my sense of self-worth. Pick and choose the ones that resonate with you, there is no one size fits all approach. I’ve found that cultivating a strong sense of intrinsic worth is an active, ongoing process. It’s about making small, intentional choices each day that reinforce the belief that you are enough just as you are. 

      How can we cultivate more intrinsic self worth?

      For me, the process always begins with awareness, being mindful of when I make automatic habitual decisions from a place of fear or insecurity, when I am ‘holding on too tight to life’ and don’t embody that deeper sense of trust. A few of these are actual practices and others are more mindsets and nebulous that help me feel enough: 

      1. Be kind to yourself

      It all starts with kindness. You are worthy. You exist for so many reasons and your life is not defined by your external achievements. I am reiterating this to myself as much as to you! Proactively cultivating a more loving relationship with yourself is at the core of it all. Life has its light and dark, each of us has a shadow side. I find the more I can make peace and accept my shadow side the more whole I feel. Kindness can serve as fundamental to every other practice, and can be as big or as small as you like it to be. For example, I am cultivating a mindset of kindness even if I fail to get half of what I plan to in a day.

      1. Journal to write down your fears and insecurities 

      Personally, I am a super big fan of journaling! A blank page always accepts my worries and problems without judgement! I do two types of journaling, the first one is a so-called ‘brain dump’ style of journaling, which is basically just emptying all your thoughts on the page with no intention other than to express it. It can be very cathartic.

      The second one is a more intentional form of journaling, where you have certain questions/prompts that focus your journaling. In terms of self worth here are some journaling prompts I frequently use:

      • When do I feel like an imposter?
      • When am I not kind to myself?
      • When am I not loving to myself?
      • What drives me to achieve?
      1. Practice gratitude

      This is a daily practice! It takes intentionality and awareness to focus on what you have rather than what you don’t have. Humans innately have a ‘negativity bias’, which has helped us survive, it is evolutionarily essential, however thinking negatively does not help us to feel happier. This is why it takes practice to really focus on how abundant your life is. 

      Everything is relative – to someone in prison your freedom is invaluable, to someone who cannot move, being able to move is the greatest gift of all, to those without food, any food is such a blessing.

      I very much practice being grateful on a daily basis. Before dinner every evening, my wife and I have got in the habit of taking a few moments to say thanks for the meal we are about to eat and to think of all the millions of things that had to come into place for this meal to be in front of us, it is simple yet very worthwhile. 

      1.  Lower your expectations

      Let me share a quick example: Children are generally the personification of free and self loving, their expectations of themselves are also low, as their main goal is to play and be around their friends and parents. 

      Observing my own expectations, I find that hoping and dreaming for wonderful things but lowering my expectations very much leads to a happier me! If you lower your expectations you are less likely to be disappointed. Lowering your expectations helps you to focus on what you have and to be grateful for it. 

      1. Turn some of your routines into rituals 

      I wrote about this in my first Happier column. Like me, you likely have lots of mundane routines in your life that you can’t avoid, doing the dishes, cooking dinner, cleaning. I do my best to lean into these infusing them with a little more ritual, a sprinkle of ceremony that reminds me to be ‘here & now’ with the task at hand! This might just be as simple as taking my time and doing my best to find joy in the task at hand!

      For those curious to dig deeper, read more in Happier Column 3 

      1. Be aware of your ‘inner child’

      In each of us lives an ‘inner child’ with dreams and hopes and a ferocious appetite to play, imagine and create! Adults are grown up children, how can you reconnect to this part of yourself? What activities feed this part of who you are? 

      For me, running, yoga, swimming in the sea, writing, being in nature and spending time with my kids help me connect with my inner child. Its the activities that help you to feel free when you get lost in the moment and there is no future purpose other than the momentary joy!

      Read more in my previous Happier Column here 

      1. Challenge negative self-talk

      We all have an inner critic. Yours likely has different ‘tracks’ that it plays on repeat to mine. Becoming aware of your inner critic and actively challenging it is key to taking power from it. When you catch yourself engaging in negative self-talk, I encourage you to counter it with affirmations of your intrinsic worth.

      For example, replace thoughts like “I am a failure because x” with “I am valuable just as I am and always have been and always will be”

      1. Cultivate more presence

      Ultimately, the more we can spend time in the “here and now” the more likely do we feel whole and enough. Thoughts of the past might be stressful and thoughts of the future could be anxiety ridden. I find the best gateways for me are using my 5 senses that bring me back into my body. Another reason why cold sea swimming is so effective for me!

      1. Get lost in the process 

      A mantra I have been repeating in my own head this year is: “Focus on the process not the result”. 

      The more I can get lost in the process and not focus on the result, the more likely the result will be better! I know this might sound very basic to most of you, but in a multisensorial external world it is also so easy to be drawn toward external goals to fulfill our internal insecurities. However, the more we can focus on this step, the more likely we are to reach the destination we desire. 

      1. Support relationships & community

      Any relationship that you have that accepts you for exactly who you are affirms that you are enough. In our digital age, real world in person relationships really stack up in terms of their benefits on every aspect of our wellbeing. I meet Steve and Raj most mornings and we go for a sunrise swim. I run with my brothers and friends a couple of times a week at 6am and these are like therapy sessions. We chat and share our problems and always feel lighter at the end!

      To summarise these 10 tools, I find that an intrinsic sense of self worth is one of life’s real treasures, often more so than many of the coveted social accolades many of us strive for. 

      As we wrap up this week’s column, I encourage you to reflect on your own journey. What daily rituals could you turn into mindful practices? How can journaling or gratitude reshape your day? Remember, the goal is not to seek perfection but to foster an environment where you can celebrate being authentically you.

      I’d love to hear from you about your experiences and insights. What practices have you found effective in nurturing your sense of self-worth? Are there challenges you’ve faced in this journey that you’d like to share? Your stories and questions not only enrich our community but also deepen our collective understanding of what it means to truly feel ‘enough.’

      Please feel free to leave your thoughts in the comments below, or reach out via email or social media. Let’s continue this important conversation and support each other in our quests to live more fulfilled and self-accepting lives. Remember, each step you take in embracing yourself enriches not only your own life but also the lives of those around you. Let’s keep learning and growing together, celebrating each moment of our journey towards a deeper self-acceptance.

      Vita Vibe Raspberry, Pink Grapefruit & Apple 500ml

      This delicious tasting Raspberry, Pink Grapefruit & Apple drink is not only packed with 100% of 7 daily B vitamins and you can enjoy it knowing that there is no added sugar and nothing artificial within.  What makes it more unique is that these beauties are sweetened with natural compounds from stevia leaves rather than the more common sucralose.

      INGREDIENTS

      Irish Spring Water, Apple Juice from Concentrate (12%), Raspberry Juice from Concentrate (4%), Stabiliser (Gum Arabic), Natural Flavouring – Steviol Glycosides, Acid (Malic Acid), Natural Raspberry Flavouring, Fruit and Vegetable Concentrates (Sweet Potato, Apple, Radish, Cherry), White Tea Extract, Natural Pink Grapefruit Flavouring, Natural Apple Flavouring, Antioxidant (Ascorbic Acid), Niacin, Pantothenic Acid, Vitamin B6, Vitamin B1 (Thiamin), Folic Acid, Biotin, Vitamin B12.

      ALLERGEN INFORMATION

      There are no allergens associated with this product

      NUTRITIONAL INFORMATION

      Typicalper 100ml
      Energy41kJ
      10kcal
      Fat0g
      of which: Saturates0g
      Carbohydrates1.9g
      of which: Sugars1.4g
      Fibre0g
      Protein0g
      Salt0g
      Vitamin B60.28mg
      Vitamin B120.5μg
      Folic Acid40μg
      Niacin3.2mg
      Salt content is exclusively due to the presence of naturally occurring sodium
      Vita Vibe Blood Orange, Mandarin & Ginger 500ml

      This fab tasting Blood Orange, Mandarin and Ginger drink is not only packed with 100% of 7 daily B vitamins and you can enjoy it knowing that there is no added sugar and nothing artificial within.  What makes it more unique is that these beauties are sweetened with natural compounds from stevia leaves rather than the more common sucralose.

      INGREDIENTS

      Irish Spring Water, Orange Juice from Concentrate (20%), Mandarin Juice from Concentrate (11%), Ginger Juice (2%), Natural Blood Orange Flavouring, Natural Flavouring – Steviol Glycosides, Vitamin C, Acid (Malic Acid), Stabiliser (Gum Arabic), Colour (Carotenes), Natural Ginger Flavouring, Natural Mandarin Flavouring, Niacin, Pantothenic Acid, Vitamin B6, Vitamin B1 (Thiamin), Folic Acid, Biotin, Vitamin B12, Zinc.

      ALLERGEN INFORMATION

      There are no allergens associated with this product

      NUTRITIONAL INFORMATION

      Typicalper 100ml
      Energy67kJ
      16kcal
      Fat0g
      of which: Saturates0g
      Carbohydrates3.5g
      of which: Sugars2.5g
      Fibre0g
      Protein0g
      Salt0g
      Vitamin C16mg
      Vitamin B60.28mg
      Vitamin B120.5μg
      Folic Acid40μg
      Niacin3.2mg
      Zinc2mg
      Salt content is exclusively due to the presence of naturally occurring sodium
      Vita Vibe Apple, Elderflower & Lime 500ml

      This genuinely delicious tasting Apple, Elderflower and Lime drink is not only packed with 100% of 7 daily B vitamins and you can enjoy it knowing that there is no added sugar and nothing artificial within.  What makes it more unique is that these beauties are sweetened with natural compounds from stevia leaves rather than the more common sucralose.

      INGREDIENTS

      Irish Spring Water, Apple Juice From Concentrate (31%), Stabiliser (Gum Arabic), Acid (Malic Acid), Natural Flavouring, Steviol Glycosides, Natural Apple Flavouring, Maté Tea Extract, Antioxidant (Ascorbic Acid), Natural Lime Flavouring, Natural Elderflower Flavouring, Niacin, Pantothenic Acid, Vitamin B12, Vitamin B6, Vitamin B1 (Thiamin), Folic Acid, Biotin, Colours (Carotenes, Copper Chlorophyllin)

      ALLERGEN INFORMATION

      There are no allergens associated with this product

      NUTRITIONAL INFORMATION

      Typicalper 100ml
      Energy65kJ
      15kcal
      Fat0g
      of which: Saturates0g
      Carbohydrates3.4g
      of which: Sugars3.1g
      Fibre0g
      Protein0g
      Salt0g
      Vitamin B60.28mg
      Vitamin B120.0.5μg
      Folic Acid40μg
      Niacin3.2mg
      Salt content is exclusively due to the presence of naturally occurring sodium
      happy pear Dip & Snack Red Pepper Hummus

      This fella’s a super tasty and convenient snack that will help power up your mid-morning or mid afternoon in not only a yummy but healthy way.  We love snacking on them straight after exercise or bringing them on hikes.  It’s size makes it super handy for bringing in your bag, lunchbox or even coffee cup holder in the car.

      INGREDIENTS

      Hummus (60%) [Cooked Chickpeas (25%) (Chickpeas, Water), Rapeseed Oil, Chargrilled Red Pepper (10%) (Red Pepper (97%, Sunflower Oil), Tahini (8%) (SESAME SEEDS), Lemon Juice Concentrate, Onion Powder, Garlic, Date Syrup, Sea Salt, Sunflower Oil, Smoked Paprika, Cumin, Cayenne, Black Pepper], Wholegrain Oat Crackers (40%) [Gluten Free Wholegrain OATS (34%), Sustainable Palm Fruit Oil, Maize Starch, Raising Agent (Ammonium Bicarbonate), Sea Salt, Brown Rice Syrup]

      ALLERGEN INFORMATION

      For allergens, see highlighted ingredients.
      Contains Oats and Sesame
      May also contain traces of Nuts and Milk.

      NUTRITIONAL INFORMATION

      Typicalper 100g
      Energy1577kJ
      379kcal
      Fat24g
      of which: Saturates4.5g
      Carbohydrates29g
      of which: Sugars2.3g
      Fibre6.2g
      Protein8.6g
      Salt1g
      happy pear happy hummus dip and snack

      This fella’s a super tasty and convenient snack that will help power up your mid-morning or mid afternoon in not only a yummy but healthy way.  We love snacking on them straight after exercise or bringing them on hikes.  It’s size makes it super handy for bringing in your bag, lunchbox or even coffee cup holder in the car.

      INGREDIENTS

      Hummus (60%) [Cooked Chickpeas (29%)(Chickpeas, Water), Rapeseed Oil, Tahini (8.8%) (Sesame Seeds), Water, Lemon Juice Concentrate, Garlic (0.7%), Sea Salt, Cumin, Cayenne], 

      Wholegrain Oat Crackers (40%) [Gluten Free Wholegrain Oats (34%), Sustainable Palm Fruit Oil, Maize Starch, Raising Agent (Ammonium Bicarbonate), Sea Salt, Brown Rice Syrup]

      ALLERGEN INFORMATION

      For allergens, see highlighted ingredients.
      May also contain traces of Nuts and Milk.

      NUTRITIONAL INFORMATION

      Typicalper 100g
      Energy1615kJ
      388kcal
      Fat25g
      of which: Saturates4.5g
      Carbohydrates30g
      of which: Sugars1g
      Fibre4.7g
      Protein8.4g
      Salt1.3g
      An image of Creamy Mushroom Linguine

      Creamy Mushroom Linguine


      This deliciously creamy pasta dish appears simple at first glance, but its flavours melt together to create a delightful meal in just 20 minutes. It's the perfect quick and easy plant-based meal, and is so easy to whip up midweek. Use wholemeal pasta to increase fibre content and make it healthier

      Takes 10 minutes

      Serves 3

      Ingredients
       

      Ingredients:

      For the Pasta:

      • 250 g linguine pasta
      • 250 g mushrooms of choice oyster, shiitake, chestnut suggested
      • 1 large red onion about 200 g
      • 2 cloves of garlic
      • 2 tbsp tamari

      For the Creamy Cashew Sauce:

      • 100 g cashew nuts
      • 500 ml plant milk of choice
      • Juice of ½ a lemon
      • 1 tsp garlic powder
      • 2 tbsp nutritional yeast
      • Salt and black pepper to taste

      Optional Garnish:

      • 1 fresh chilli seeds removed and sliced finely
      • 3 sprigs of fresh oregano or thyme leaves removed from the stalk

      Instructions
       

      • Instructions:
      • Prepare the 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 the Pasta: Fill a large saucepan with boiling water and add 1 tbsp of salt. Add your pasta and cook according to package instructions.
      • Prepare the Vegetables: Peel and finely slice the onion and garlic. Finely chop the mushrooms.
      • Cook the 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 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 the 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 the 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 stirring constantly to avoid sticking. Taste and adjust seasoning with salt and black pepper as needed. Add the mushrooms and mix through.
      • Garnish and Serve: Optionally, garnish with finely sliced fresh red chilli and/or fresh oregano or thyme. Serve hot and enjoy your creamy, comforting pasta!
      Print Recipe

      ‘Happier’ With Dave Flynn

      ‘Happier’

      Feeling Enough

      As I watch Fia, my 7-month-old daughter, contentedly exploring a simple wooden toy in the soft glow of the morning sun that filters through her nursery window, a thought dawns on me. She exists in a state of pure contentment, feeling ‘enough’ without any effort. This makes me question: at what point do we adults lose that sense of intrinsic value and start believing we must achieve something to be ‘enough’? And what does enough mean – to you, to me and to the world?

      These reflections about ‘feeling enough’ have been niggling me for weeks, probing at the notion of ‘feeling enough.’ Am I trying to prove my worthiness in order to feel enough? Is this what is driving me? Is it a deep-rooted insecurity, a need to prove I’m worthy of love? Perhaps it’s tied to my own personal experience, especially the unique dynamic of competing for my mother’s attention as an identical twin.

      In this weeks Happier Column, I want to invite you on an inner journey with me, together exploring 

      • Worthiness
      • Being enough is not something we earn but something we are
      • Comparisons
      • Making our worth more intrinsic

      Unpacking our drive for worthiness

      The notion of ‘enough’ is something that often seems just out of reach, a destination we arrive at only after ticking off a list of achievements. We often see worthiness as an award for success, thinking, ‘Once I’m successful, then I’ll be enough.’ Despite an inner awareness that our worth isn’t dependent on external achievements, we’re still driven by something. Why do we fall victim to the notion that we must accomplish certain goals, whether it’s a fit body, a certain income, or luxury possessions?

      Rationally I know that feeling ‘enough’ isn’t about ticking off boxes on a checklist of societal expectations. I know it has much more to do with my internal world and so much less about the external. Yet here I am, a 44 year old man, reflecting on this ever-present conflict inside me. 

      Being enough is not something we earn, it is something we are.

      How do we seed the idea into society that being enough is not something we earn but something we are? How do you and I embody this and start to live more from this point of view? In my experience, adult life seems to be fueled by striving to feel enough via achievements and accolades. I reflect upon getting older, my hair greying and getting thinner, my skin getting more lines and I have threads of worry about the effects this will have, will I be enough as these continue? 

      In some moments, I also have doubts about my work and generating financial stability for my family, and the list goes on.. I don’t think I am alone in this? I believe these types of insecurities are not unique to me; they are likely just part of the shared human experience. I think this realisation brings an awareness that we all have to deal with not feeling good enough at times, and overcoming this feeling likely starts with remembering that you are enough – just the way you are. A feeling that  is not dependent on what you do or how you look, it is fundamentally a part of who you are. 

      Comparison, the thief of joy

      Sometimes I think it might have been simpler to feel ‘enough’ a century ago, before the internet and the age of social media, where success wasn’t gauged by Instagram likes or TikTok views. While comparison isn’t new to human culture, social media amplifies it immensely. It’s all too easy to compare our inner world to someone else’s curated external world, leading to envy and eroding our sense of self-worth.

      Speaking from experience, as part of The Happy Pear’s significant online presence, I’ve felt both the perks and pressures of social visibility, which often go unnoticed by others.

      A few years back, I decided to take control of my relationship with social media. Instead of mindless scrolling and battling feelings of inadequacy, I now approach social platforms with intention. I don’t scroll on my phone, I post when I need to. When I choose to engage, I do so from my laptop, which I find much less enticing than my phone. This small change has made a big difference in preserving my sense of ‘enoughness.’

      Reprogramming our worth to make it more intrinsic

      I’m convinced that to shift our sense of worth from external accolades to our inner qualities, we need to embrace mindfulness. Being present helps me discern whether my decisions stem from fear or confidence. It’s about pausing to question, “Is this choice driven by fear, or is it rooted in self-trust and trust in life?” I’ve frequently caught myself in the ‘busy fool’ cycle, tirelessly toiling in the name of efficiency, only to later realise I was focused on the wrong tasks!

      As kids, we naturally felt secure and didn’t worry about our worth, just like baby Fia. But as we grow up, we start to think our value comes from what we do, what we have, and what others think of us. To find that deep, unshakable sense of self-worth again, I believe that we need to learn to trust life’s flow and have faith in ourselves, just like when we were young and the world seemed so much simpler.

      In life, learning to trust and have faith can make all the difference. I’ve found that the more I try to control everything around me, the more stressed I become. Real worth and happiness come from feeling content on the inside, no matter what’s happening outside. It’s a personal journey that starts with letting go. When I trust that things will work out and have faith in my own ability to handle whatever comes my way, I feel a sense of inner peace. Last week, while preparing to photograph a new book, I faced an overwhelming array of dishes that needed to be cooked for the shoot. On Monday morning, I felt swamped, my mind echoing doubts that it was impossible to finish in time. However, I soon made a conscious decision to accept the situation. I surrendered to the moment, focusing on cooking one dish at a time and not surprisingly, we managed to get through it all!

      To me, this isn’t about giving up; it’s about accepting that I am enough as I am, and that’s where my true strength lies.

      Reflecting on our intrinsic worth is a journey we all share, and I’ve opened up about mine in hopes of sparking a wider dialogue. Now, it’s your turn to add to this collective exploration. In the comments, I’d love to hear your thoughts and stories. How do you resist the pull of external validation to find contentment within? What daily practices keep you grounded in the belief that you are already enough? Your contributions are not just welcome—they’re essential. Let’s start a conversation that reminds us all of the beauty and strength that come from simply being ourselves. Share your voice, your insights, and let’s navigate this path together.

      Next week’s column will be about self worth and the practices that I do to cultivate this. Have a lovely week 🙂

      An image of Rhubarb Crumble

      Apple and Rhubarb Crumble Recipe


      This delightful twist on the traditional Apple and Berry Crumble replaces berries with rhubarb, offering a tart flavour that complements the sweetness of the apples. It’s simple to make and perfect for a comforting treat.

      Takes 1 hour

      Serves 6

      Ingredients
       

      Fruit Mixture

      • 1.4 kg of apples (3.1 lbs)
      • 400 g of rhubarb, trimmed (14 oz)
      • 8 tbsp water (1/2 cup)
      • 2 tbsp maple syrup or brown sugar (1 oz )
      • 2 tsp cinnamon

      Crumble Topping

      • 150 g Oats (gluten-free if necessary) (5.3 oz oats)
      • 100 g ground almonds (3.5 oz )
      • 3 tbsp pumpkin seeds
      • 3 tbsp sunflower seeds
      • 30 g desiccated coconut (1 oz )
      • 100 g plant-based butter or coconut oil (3.5 oz )
      • 90 g brown sugar (3.2 oz )

      Instructions
       

      • Instructions
      • Preheat the Oven: Preheat your oven to 170°C (338°F) with the fan setting.
      • Prepare the Fruit: Wash and chop apples into bite-sized pieces. Wash and cut rhubarb into 2cm pieces.
      • Stew the Fruit: Combine the chopped apples, rhubarb, 8 tbsp water, 2 tbsp maple syrup (or brown sugar), and 2 tsp cinnamon in a medium pot. Bring to a boil, then cover with a lid, reduce the heat, and simmer for about 20 minutes, or until the fruit is tender but still holds its shape, stirring occasionally.
      • Prepare Crumble Topping: In a separate bowl, mix together oats, ground almonds, pumpkin seeds, sunflower seeds, and desiccated coconut. Melt the plant-based butter or coconut oil and allow it to cool slightly, then mix into the dry ingredients along with the brown sugar or coconut sugar until well combined.
      • Assemble the Crumble: Transfer the stewed fruit into an ovenproof dish, spreading it out evenly. Evenly sprinkle the crumble topping over the fruit.
      • Bake the Crumble: Place the dish in the preheated oven and bake for 20 minutes, or until the topping is golden and the fruit is bubbling.
      • Serve: Best enjoyed warm with a scoop of vegan double cream or vegan vanilla ice cream.

      Notes

      Serve: Best enjoyed warm with a scoop of vegan double cream or vegan vanilla ice cream.
      Print Recipe

      The Happy Pear Podcast

      In this episode, we dive into the fascinating world of oral health with renowned Functional Dentist, Dr. Victoria Sampson. Dr. Sampson is a pioneer in the field, known for her groundbreaking work in salivary diagnostics, microbiome testing, and holistic dental care. Her expertise has earned her recognition globally, including being shortlisted for Forbes 30 under 30 in Science and Healthcare.

      Episode 162

      Main Topics Covered:

      • Oral Microbiome: Dr. Victoria Sampson sheds light on the intricate ecosystem of bacteria in our mouths and its profound impact on overall health.
      • The Modern Western Diet and Its Effects on Oral Health: Learn how the foods we eat can either promote or undermine dental health, and the role of nutrition in preventing common oral issues.
      • Oral Health and it’s connection to cardoivascular health and other diseases: Learn how gum desease and other oral conditions can be an early sign of something more serious.
      • Chewing Hard Foods and Its Effects on Oral Health: Dr. Sampson discusses the importance of chewing hard foods for gum disease prevention and maintaining structural health in the mouth.
      • Kids and Oral Health Do’s and Don’ts: Valuable insights into instilling good oral hygiene habits in children.
      • Choosing Toothpastes and Toothbrushes: Understanding what to look for in oral care products and how to select the best ones for your unique oral microbiome.
      • Personalised Oral Care: Dr. Sampson emphasises the importance of personalised dental care tailored to individual oral microbiomes for optimal oral health outcomes.

      Dr. Victoria Sampson pioneering work in salivary diagnostics, microbiome testing, and holistic dental care has earned her global recognition. As the first dentist ever shortlisted for Forbes 30 under 30 in Science and Healthcare, Dr. Sampson continues to push the boundaries of preventative and holistic dentistry. Beyond her professional achievements, Dr. Sampson is passionate about music, DJing, and enhancing her patients’ dental experiences through curated playlists.

      Tune in to this enlightening conversation to discover the keys to unlocking optimal oral health!

      Lots of love,

      Dave & Steve

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      THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

      LINK: https://eu1.hubs.ly/H06JvgK0

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      An image of Pasta Alfredo with tomato and basil

      Sundried tomato and basil pasta alfredo


      Alfredo is traditionally made with lots of butter and parmesan cheese but we wanted to create an easy delicious creamy vegan version of the famous italian pasta dish for when you are craving a creamy pasta. Total comfort food! We added some sundried tomatoes and basil to our creamy cashew sauce too, Enjoy!

      Takes

      Serves 3

      Ingredients
       

      • Ingredients;
      • 300 g Linguine/ fettuccine pasta – or ribbon pasta of choice or whole wheat noodles if you want to use healthier pasta
      • 100 g Cashews
      • 300 ml non dairy milk of choice
      • 1 tbsp Nutritional yeast
      • Juice of half a lemon
      • 1 tsp garlic powder
      • 20 g sun dried tomatoes
      • 2-3 stalks of fresh basil
      • 1 tsp salt
      • ½ tsp freshly ground black pepper

      Instructions
       

      • Method;
      • Fill and boil the kettle, in a saucepan cover and boil cashews for 10 minutes until nice and soft, drain and rinse well. Put on a large pot of water for the pasta, salt well and bring to the boil. Soak sun dried tomatoes in boiling water and set aside. Pick the basil leaves from the stalk.
      • Cook the pasta according to pack instructions. When cooked, drain, reserving some of the pasta water. Rinse the pasta in cold water to stop it from sticking together.
      • Drain the sundried tomatoes and chop into small pieces.
      • Blend the cashews, lemon juice, garlic powder, nutritional yeast, salt and pepper in a high speed blender until very smooth.
      • Add the cashew alfredo sauce to a large wide non-stick pan over a low to medium heat and bring to a gentle simmer, stirring so the sauce doesn’t stick. Add the pasta and toss gently until fully coated in the sauce. Add the chopped basil and sundried tomatoes and mix through the pasta. If the sauce is a little thick simply add some of the pasta water or if it is too thin simmer a little longer to thicken it.
      • Serve in pasta bowls with some fresh basil to garnish and enjoy!
      Print Recipe

      ‘Happier’ With Dave Flynn

      ‘Happier’

      Love, Relationships & Feeling Happier?

      Hi Dear Happier Community,

      Hope you’ve had a wonderful week. Firstly, I want you to know that I write this column for you as much as I do it for myself. It selfishly gives me a dedicated space and time to reflect on what makes me happier – and will hopefully be helpful to you too!

      Whatever your choice: It all starts with the relationship you cultivate with yourself 

      As humans, we are social creatures, pack animals of sorts. We learn a lot about ourselves in relation to others. Others provide mirrors, sometimes revealing parts of ourselves that we don’t necessarily want to embrace.

      Even though the way we date and have relationships is changing, one thing stays the same: everything about relationships comes back to how you feel about yourself. If you like who you are and feel good about yourself, it’s easier for someone else to feel the same way about you. The way we get along with others often shows how we get along with ourselves.

      This can make relationships tricky, though. We all have lots of layers, like an onion, that we put up to protect our deepest feelings. It’s tough for someone to break through those layers, and when they do, they find the most sensitive parts of us. That’s why getting close to someone can feel so risky, but also so important and rewarding. This vulnerability is what makes forming deep connections both daunting and incredibly rewarding.

      My personal relationships – A glimpse behind the scenes 

      Today, I am married for the second time. When I first got married, I was a hopeful 30 year old, embarking on a marriage that society would later label as a ‘failure’ because it only lasted for 4 years. Yet, this chapter of my life was far from a failure; it graced me with two extraordinary daughters and an incredible co-parenting partnership that has blossomed into a cherished friendship with my ex-wife. I’ve come to understand that a successful marriage isn’t just about its duration, but rather the depth and enduring quality of the connection it fosters.

      I was single for a few years after, enjoying the freedom this time brought. I remember being adamant that I would remain single forever! My wounds healed and after a few years I met Sabrina. Even meeting her I had no intention of getting married again but life had other plans! 6 years later we got married and we have been happily married for 2 years now and have a 7-months old baby, which brings incredible blessings and equally as many challenges, too! 

      Next to my romantic relationships, I am an identical mirror twin. Steve and I are genetically identical, two halves of one egg (I know this sounds weird!!). As a result, I was born with a brother who sees, knows and supports me unconditionally and always has done so. This twinship is a blessing, but it also complicates my romantic relationships, as I often lean on Steve for the support others might seek from a romantic partner. Balancing these bonds is a delicate task, learning to ensure that my partner feels valued and primary, without diminishing the deep connection I share with my twin brother.

      Relationships are typically not easy!

      To begin with, relationships, in all their many different shapes and forms, can be tough.  At times, the ones closest to you can bring up and trigger deep-seated emotions and push our emotional buttons. Relationships can be messy and beautifully imperfect! So let me clarify that I’m highlighting the joys and benefits found specifically within the nurturing confines of a healthy, strong relationship that I personally experience.

      Are married people or those in a committed relationship typically happier than those who are not? 

      Marriage has long been woven into the fabric of society as a milestone of adulthood. Our fairy tales end with a “happy ever after – wedding”, our movies climax at the altar, and our Government policies favour the married with lower taxes to be paid when united rather than alone. 

      Does following these traditions and expectations really make us happier?

      We interviewed Harvard professor Arthur Brooks on our podcast a few months back. He is an expert on happiness, having co-authored his most recent book with none other than Oprah Winfrey! He told us that the most common query he gets from his students is about relationships, marriage, love, and happiness. He said that intimate relationships are one of the biggest levers each of us has when it comes to feeling happier. This was the catalyst for what I am now writing!

      I think some of the reasons likely link back to us being social animals and that within a healthy intimate relationship it is a safe place to be seen and heard and feel at home in. 

      Interestingly enough, Professor Brooks advises his Harvard students to limit second and third dates, suggesting that you can often tell after the first date if a relationship has staying power. He underscores the importance of establishing a committed relationship sooner rather than later, as it really can significantly enhance your happiness. 

      I am curious what you have experienced yourself?

      Important note: There is no such thing as perfect!

      I personally think that no marriage or relationship is perfect, each has its own challenges, as a friend says, no-one gets the full deck of cards; and perfection is a myth. Every partnership involves compromise and a ‘cost of entry’ as Dan Savage (who was a guest on our podcast as well) puts it: 

      “Those imperfections that you are willing to accept as the price of being in the relationship. It’s about discovering a relationship where you feel truly seen, where comfort envelops you like a familiar blanket, and where being yourself is as easy as breathing in and out. You don’t need to put on a show or perform; you’re simply at home. Safety and authenticity are the cornerstones, and it is in this space that you can settle not out of resignation, but out of the recognition that here, in this imperfect, beautiful arrangement, you have found a safe place to thrive.”

      Why do so many adults seek marriage? Is it just following social expectations? 

      Marriage, which its origins began as something akin to a business deal, has evolved significantly, particularly over the last few decades with same sex marriage being publicly accepted and much more flexible type of marriages. 

      This column is called Happier as I am curious about how we all feel happier. During the podcast with Arthur Brooks I was really curious to find that married individuals often report higher levels of well-being than their single or divorced counterparts. Of course, the true measure of this degree of happiness hinges on the quality of the relationship. Healthy, loving marriages are associated with better physical and mental health, while strained relationships can be detrimental. According to him, the health benefits of marriage, including lower disease rates and increased longevity, are notable, yet these perks seem to also extend to cohabiting couples, especially in societies where living together is commonplace.

      A closer look at traditional marriage: Is marriage better for men or women? 

      Marriage comes with a mixed bag of benefits and challenges for both men and women. Married men often end up healthier and might even live longer, probably because their wives give them a gentle push to eat their veggies and schedule that doctor’s appointment. For women, it’s a bit of a seesaw — they can enjoy better mental health if the marriage is a happy one; if not, it’s the opposite.

      On the emotional side, women usually have friends and family to talk to, while men might depend more on their wives for a heart-to-heart. Money-wise, being married can mean more cash in the bank for both parties. 

      In essence, marriage has its benefits, but they’re handed out in different doses to men and women, influenced by evolving gender roles and personal dynamics.

      Life as a Single – Perhaps a more fulfilling choice?

      I know this column is very biased toward marriage and committed relationships, however, I want to acknowledge that being on your own can be just as fulfilling. In my own journey, I’ve learned that whether I’m flying solo or navigating life within a relationship, me feeling happier, depends on my relationship with myself first and foremost. I’ve cherished my single days as much as I’ve valued the companionship and growth that come from sharing my life with someone. 

      Many more people today have no interest in being married or in a serious relationship, they like living life on their terms, with lots of space to do what they want and when they want to do it. And sometimes, it just turns out that someone is single because of how life evolves, and they’re happy that way, too. 

      For example, a single friend of mine has a dog and a really special relationship with him which is just as  deeply fulfilling as if my friend was married to another human 

      As I personally believe, there’s no one right way to live your life, and being single is just as valid and joyful of a choice as any other.

      A Personal Note

      Ultimately, our happiness is not defined by our relationship status, but by how we live our lives and the love we give, not just to a partner but to ourselves and those around us, in friendships, family and our community. Whether single, dating, or married, we write our own stories, and each one can be as rich and fulfilling as the next.

      I’d love to hear your stories. How have you found fulfillment in your relationship status? What lessons have your experiences taught you? Share your insights below, and let’s inspire one another. After all, we’re all in this together—singles, couples, and everyone in between—and each of our stories adds a unique thread to the tapestry of human connection. Let’s learn from each other and embrace the journey, wherever it may lead.

      ‘Happier’ With Dave Flynn

      ‘Happier’

      Morning Routines Part 2

      The tactics of a morning routine

      Good morning dear Happier Community! 

      I hope you’ve had a lovely week and maybe implement some ideas from last week’s piece into your own morning routine.

      Building on last week’s Happier column and Part 1 of Morning Routines, here is a more tactical piece on morning routines and how you can design your own. Ready to dive in?

      You can think of your morning routine as a unique ritual, almost like  a personalised recipe. While there are fundamental ingredients that contribute to a nourishing start—elements like self-care, food, and movement—the ways you can combine them are infinite. Craft a blend that works for you, and watch as your days begin to transform magically.

      Morning Routine Principles: 5 Secret Ingredients to set you up for Long-term Success

      Before we dive into the specifics of crafting your morning routine, there are some overarching principles to consider:

      1. Sleep – The foundation of any good morning routine is a good night’s sleep. It’s the cornerstone upon which the morning’s structure is built. Without restorative slumber, even the most well-intentioned routine can crumble (and I’ve recently had to redesign my own routine, given that I now have a 7-month old and as you can imagine, sleep isn’t as plentiful as it used to be!).
      2. Flexibility – Your morning routine needs to be ‘baggy’ enough so that it can ebb and flow to constant changes in your life. In my perspective, it can’t be too rigid. Lao Tzu in the Tao Te Ching said “The hard and stiff will be broken. The soft and supple will prevail.”
      1. Variety – If your morning routine is on autopilot and becomes boring in one sense, then it is likely time to freshen it up. As Mother Happy Pear always says, variety is the spice of life after all!
      2. Remove choice from any core elements! By contrast, removing optionality from core elements in your morning routine is equally as crucial. These are the aspects that require no deliberation or exertion of willpower; they simply unfold. Take my daily sunrise swim in the sea as an example, I don’t have the deliberate ‘will to swim today’, it just happens automatically, as I have removed any choice, it has now become a ritual that happens – rain, hail or snow (and trust me, it is coooold in the winter months)! 
      1. The magic of morning is its peace—the stillness of dawn and the fresh promise of the day. It’s a cherished interval to tap into the quiet potential that lies ahead. Not a morning person? Seek this type of calm energy at day’s end instead. The key is to start (or finish) your day gently, easing your way into the day not in a frenzied rush.

      The Macronutrients of a Sustainable Morning Routine (plus a bonus one!)

      1. Movement – Waking up, my body often feels the weight of sleepiness, thanks to adenosine, the sleep hormone. To shake off this grogginess, I engage in exercise, which not only raises my body temperature waking me up but also triggers a rush of adrenaline and mood-boosting hormones that clear the sleep fog.

      Integrating movement into your morning routine is about more than just physical readiness; it’s a mental ignition. It’s not solely for the immediate burst of energy—though this is a welcome benefit—but for the lasting uplift in mood and vitality that carries you through the day. This has been backed by numerous studies: regular morning exercise doesn’t just combat the morning haze, it propels us into a day of clarity and dynamism.

      2. Sunlight, nature & being outside

      Not surprising, starting your day with a dose of morning sunshine can work wonders. It nudges your brain to stop producing melatonin, a sleep hormone, while boosting your serotonin levels, thereby lifting your spirits and helping you stay calm and collected. Morning light also keeps your internal clock in check, ensuring better sleep that night and more “pep in your step” as days go by.

      The other day, my teenage daughter was telling me about phytoncides, that her woodwork teacher was waxing lyrical about. They are compounds that trees give off to protect them. When we spend time in green spaces we absorb these phytoncides improving our immune system. So, nature works as a stress buster that also sharpens your mind. It’s like a deep breath for your brain, setting you up for a day where you can face whatever comes your way with clarity and creativity.

      3.Make the morning sacred!

      Sacredness is a beautiful thing to factor into your morning. It can be as simple as turning some routines within your morning into rituals (as I talked about in my first Happier column), imbuing them with more intention and awareness and using them as triggers to become fully alive, present and mindful in the moment.

      Witnessing the sunrise is a daily marvel for me, an experience that remains awe-inspiring—even under the often grey skies of Ireland! Watching the world transition from dusk to daylight is a humble reminder of life’s grand scale and my own small place within it, an insight that I find liberating. If you can’t watch the sunrise due to buildings etc, simply being outside as the day transitions from darkness into light can be a transformative experience – your mood lifts and rises with the sun.

      4. Mindful activities

      There are countless activities that can help lift your spirit in the morning and bring you into the here and now. Breathwork, for instance, is amazing at getting you into heightened states of mind, literally ‘getting high on your own supply’ can help set your day in a glorious direction. There are lots of apps with simple 5 and 10 minute breathwork sessions you can follow along. Personally, I use a free ios app called ‘Breathing app’ and I usually do the 5:7 breathing for 5 minutes, it helps my thoughts drift away and brings me back to the here and now.

      At times, I’ve embraced the ritual of brewing herbal tea and dedicating 30 minutes to journaling. I found it very therapeutic, a blank page of paper willingly accepts all of your thoughts and woes without judgement. Having a few good prompts or questions can focus your journaling such as ‘What am I afraid of today?’ or ‘What is going on inside me that I am not listening to?’.

      5. Food & Drink

      I normally eat my first meal at 7.30/8am and rise at 5ish. Most research on the topic suggests that it is generally best to wait at least one hour to eat upon waking, however your body might function differently.

      Drinking water is an important first activity as you lose lots of hydration overnight while asleep. For a double whammy drink, warm water with lemon is ideal, which will not only hydrate you but also will help kick start your bowels (which is great for detoxing)

      What you eat for breakfast depends very much on your personal tastes, your moods and the time of year. As I said last week, I normally eat Chia seed pudding but during last week, the Irish sea has been cold, so I have been eating porridge for brekkie to warm me up and kickstart my internal heat!

      The Secret Superpower and Bonus Macronutrient: Cold Water Exposure 

      I know it’s such a cliche to mention cold water exposure, but give me a second to explain why I feel like it’s highly beneficial not just for me but for everyone else( maybe I am just justifying myself here).

      Even having swum pretty much everyday for the last decade in the cold sea at sunrise, I still find it hard. I regularly have a voice in my head that says ‘You don’t have to do this, Dave’or ‘Just take a day off’. Yet, the practice has become an ingrained habit, a non-negotiable part of my morning that unfolds without conscious decision-making.

      Cold water ironically triggers your core body temperature to rise which wakes you up by kickstarting your brown fat which lines your organs (this is the type of fat associated with better metabolism and lower risk of many diseases). 

      In essence, the challenge of immersing yourself in cold water each morning is not just a test of willpower. It’s a deliberate and powerful way to activate your body’s natural defences, sharpen your mind, improve your mood and likely contribute to better overall health. It’s a plunge into vitality, setting a tone of resilience and energy for the day ahead.

      Wrapping it all up.


      Integrating these macronutrients – movement, exposure to nature, sacredness, mindfulness, and nourishment – into your morning routine is not just about starting your day; it’s about setting a powerful tone for personal success – aligning your physical, mental, and emotional states to create a symphony of productivity and well-being that resonates throughout your entire day.

      Your morning routine is more than a checklist; it is a deeply personal daily ritual of self-care and purpose. As you shape your routine, do so with mindfulness, recognising it as a springboard that sets you up for the day ahead.

      Remember that this is your very own journey, and as you refine your morning rituals, they become a reflection of your inner growth. I believe that the way you greet the day isn’t just an action; it’s a statement of how you choose to live—with thoughtful presence and an open heart, ready to receive.

      As you stand at the threshold of a new day, ponder this: What narrative will your morning weave into the tapestry of tomorrow? How will the initial brushstrokes of your day colour the canvas of your waking hours? Embrace the quiet potential of each new dawn as a playground for personal experimentation. Tweak, transform, and tenderly craft the rituals that launch your day forward.

      But please don’t let your journey be a solitary one—I invite you to join the conversation below.

      What rituals have become your sunrise symphony? What changes have sparked a revolution in your daily rhythm? Share your tales of morning triumphs and the insights that have illuminated your path with our Happier community. Together, let’s build a strong community where each comment is a shared sunrise, each story a beacon for others navigating their own mornings.

      Your narrative is still being written, and every dawn offers a blank slate. So tell us, how will you script the opening sentence of your day?

      The Happy Pear Podcast

      Welcome! This week, we’re joined by Darryl Edwards, a former investment banking technologist turned movement coach and author. Darryl’s Primal Play Method® blends evolutionary biology, exercise physiology, and play psychology to make fitness enjoyable for everyone, regardless of age or ability.

      Episode 161

      Main Topics Covered:

      • Introduction to Darryl Edwards
        • Former investment banker turned movement coach.
        • Creator of the Primal Play Method®, focusing on making fitness fun.
        • Author of “Animal Moves” and popular TED talk speaker.
      • The Power of Play
        • Importance of play in human health and development.
        • Integrating playful movement into exercise routines.
      • Overcoming Barriers to Fitness
        • Strategies for overcoming mental and physical obstacles to exercise.
        • Creating inclusive fitness environments.
      • Building Resilience Through Movement
        • Movement’s role in enhancing physical and mental resilience.
        • Incorporating movement into daily routines for overall well-being.
      • Inspiration for Healthy Living
        • Personal anecdotes and success stories from Darryl’s journey.
        • Encouraging a more active and fulfilling lifestyle.

      Tune in to discover the transformative power of play and movement with Darryl Edwards. Subscribe for more inspiring discussions on health, wellness, and plant-based living.

      Lots of love,

      Dave & Steve

      SPONSORS & DISCOUNT CODES:

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      Enter the code HAPPYPEAR20

      LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

      THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

      LINK: https://eu1.hubs.ly/H06JvgK0

      Sign up to our Newsletter, for updates on our latest recipes, events, and news.

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      Produced by Sean Cahill & Sara Fawsitt

      An image of Magnolia Cordial

      Magnolia Cordial


      This Magnolia Cordial is so easy to make and such a beautiful way to celebrate spring! With a mild ginger flavour and floral aroma, Magnolia is an amazing seasonal ingredient and the base syrup for this cordial is versatile. Make sure to wash the petals thoroughly before using them. We crushed the remaining petals with sugar and rolled and covered the rim of the glass to elevate this drink and make it look really elegant! Serve with some sparkling water on ice for a delicious drink! Takes 20 mins to make Makes 400ml

      Takes 25 minutes

      Serves 10

      Ingredients
       

      • 100 g magnolia petals
      • 300 g caster sugar
      • 300 ml water

      Magnolia sugar

      • 50 g magnolia petals make sure they’re dry so the sugar doesn’t go mushy
      • 100 g caster sugar

      Instructions
       

      • Prepare petals: Strip the petals from stamen & wash thoroughly
      • Make syrup: Place sugar and water in a pan and place over a low heat until the sugar is fully dissolved.
      • Add petals and infuse: Add the magnolia petals and leave uncovered to barely simmer for 10 -15 minutes, stirring occasionally to prevent sticking or burning.
      • Strain and leave to cool: Strain the syrup through a sieve into a sterilised bottle.
      • Seal and leave to cool. The syrup will thicken as it cools.
      • Make magnolia sugar: crush the magnolia petals with the sugar in a pestle and mortar until it turns into a pint hued sugar. Transfer sugar to a plate and roll the rim of a glass in the sugar until it sticks and forms an elegant magnolia sugar glazed glass!
      Print Recipe
      An image of Red Cabbage & Apple Salad

      Red Cabbage & Apple Salad


      Indulge in the crisp, refreshing flavours of our Red Cabbage & Apple Salad, a dish that celebrates the harmonious blend of sweet and tangy. With its vibrant colours and nutrient-packed ingredients, this salad is not only a feast for the eyes but also a powerhouse of health. Perfect for a light lunch or as a side to your main course

      Takes 15 minutes

      Serves 4

      Ingredients
       

      • 1/2 head of red cabbage about 500g
      • 2 medium apples about 300g
      • 2 carrots about 250g
      • 60 g of walnuts
      • 1/2 red onion (optional) about 100g
      • 1 tbsp lemon juice
      • Small bunch of fresh herb of choice coriander, flat parsley, basil etc.

      Dressing:

      • 30 ml of apple cider vinegar
      • 1 tbsp of maple syrup
      • 1 tbsp of Dijon mustard or other mustard
      • 60 ml of olive oil
      • Salt & pepper to taste

      Instructions
       

      • Prepare the Dressing: Whisk together the apple cider vinegar, maple syrup, mustard, olive oil, salt, and pepper in a small bowl to create your dressing.
      • Prep Cabbage, carrot and Apple: Thinly slice the red cabbage into thin strips. Julienne the apple and carrot slicing them into thin matchstick pieces. Toss the apple slices in lemon juice to prevent browning.
      • Slice Red Onion (if using) & herbs: Peel the red onion and slice it thinly. Finely slice the herbs you are using
      • Combine Salad Ingredients: Toss the sliced red cabbage, apples, carrot, herbs and red onions together in a large salad bowl.
      • Toast the Walnuts: Lightly toast the walnuts in a dry pan over medium heat until fragrant and they start to caramelise and smell fantastic! Then allow to cool.
      • Dress the Salad: Pour the dressing over the cabbage, carrot, apple, herbs and onion mixture and toss until evenly coated.
      • Add Walnuts and Serve: Top the salad with the toasted walnuts just before serving to maintain their crunch.
      Print Recipe
      An image of Snickers Bark

      Healthier Snickers bark 2 ways – peanut butter & jelly OR pistachio


      Steve's kids complained that there were no snacks in the house, so this was his solution. These treats may seem simple, but that’s their elegance—they're super easy to make and truly make a healthier snack or treat. Medjool dates work better as they're more like toffee, but regular pitted dates work fine too.

      Takes 20 minutes

      Serves 20

      Ingredients
       

      • 500 g medjoul dates or 300g pitted dates
      • 330 g jar of Smooth peanut butter

      2 different fillings:

      Pistachio side

      • 100 g shelled Pistachios

      Peanut butter raspberry side:

      • 100 g roasted salted peanuts
      • 100 g Frozen raspberries to cover 1/2 tray
      • 300 g Chocolate

      Instructions
       

      • Form the date base: Line the baking tray with baking parchment. If using medjoul dates, remove the stone and open them out to fill the tray. If using pitted dates, open them out to fill the tray. Place a sheet of parchment on top and mash them with the back of a mug or jar to compact and form a solid base layer. Carefully remove the top layer of baking parchment and you should be left with a solid date base layer.
      • Layer on peanut butter and fillings: Spread out the jar of smooth peanut butter across the date layer so you have an even layer. On half the tray sprinkle on some roasted salted peanut followed by the raspberries. On the other half sprinkle over the pistachios. Make sure to keep a small amount of the peanuts, pistachios and raspberries to sprinkle on top for garnish.
      • Cover in melted chocolate: Melt the chocolate in a bain marie or microwave and cover the entire tray.
      • Decorate and leave to set: Garnish and leave to set in the freezer or fridge till the chocolate is set and firm. Either cut with a knife or break with you hands. Enjoy!
      Print Recipe

      An image of Asian Salad

      Asian Style Rainbow Crunch Salad


      Steve came up with this recipe about 15 years ago and we are still making it in the cafe today as it's so popular and is really packed with nutrition. With a rich variety of raw vegetables, sprouted beans, and a super flavourful dressing, it's a refreshing addition to any meal. Only dress the salad that you plan to consume immediately for the best freshness and crunch. An undressed salad can last for 3-4 days, while a dressed salad will keep for less than 1 day. To reduce the calories simply replace the oil with apple juice. 

      Takes 20 minutes

      Serves 6

      Ingredients
       

      • 1 medium carrot
      • 250 g red cabbage
      • 1 regular red pepper
      • 100 g sprouted beans like mung beans or aduki beans, can be replaced with bean sprouts
      • 50 g sugar snap peas 1 handful
      • 30 g sunflower seeds
      • 30 g sesame seeds
      • 100 g baby spinach

      For Dressing

      • 1 Thumb sized piece Fresh Ginger approx 8g
      • 1 clove Garlic
      • tbsp of Tamari or Soy Sauce
      • 1 Lemon (juice of)
      • ¼ medium Red Chilli
      • 2 tablespoons Maple Syrup
      • 60 ml sesame oil or other oil

      Instructions
       

      • Prep the veg: Grate the carrot and red cabbage or if your knife skills are good finely slice the cabbage into long thin stips and julienne the carrot into small matchstick size cuts.. Finely slice the red pepper (removing the seeds and stalk) and slice the sugar snap peas lengthwise so you open them up into thin long strips.
      • Toast seeds: Toast the sesame and sunflower seeds in a dry pan over high heat for about 5 minutes, until they turn slightly brown and start to pop
      • Put salad veg in a bowl: Combine the cabbage, carrot, peppers, sugar snap peas, sprouted beans, and baby spinach in a large salad bowl.
      • Blend the dressing: For the dressing, blend together all ingredients for the dressing in a blender or food processor until nice and smooth and the garlic and ginger and fully blended.
      • Dress, mix & serve: Add the dressing to the salad and mix until well coated. Sprinkle toasted seeds on top and enjoy!

      Nutrition

      Calories: 102kcalCarbohydrates: 12gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 34mgPotassium: 323mgFiber: 3gSugar: 7gVitamin A: 3843IUVitamin C: 37mgCalcium: 103mgIron: 2mg
      Print Recipe

      Gut Health Benefits of Plant Based Eating

      Embarking on a journey towards a healthier lifestyle can sometimes feel like navigating through a maze of dietary trends and conflicting nutrition advice. Yet, amid the sea of health fads, one enduring principle emerges with clear, evidence-backed benefits: the power of plant-based eating. Specifically, when considering the gut health benefits of plant-based eating, we unlock a fascinating world where our food choices directly impact our digestive wellness, mental clarity, and overall vitality. This dietary path, championed by the likes of The Happy Pear, doesn’t just promise a greener plate but a more vibrant life, underscoring the profound connection between the food we eat and our body’s inner ecosystem.

      The concept of gut health has garnered much attention in recent years, evolving from a niche interest into a central topic in the wellness conversation. It’s now understood that a healthy gut is not a mere advantage but a cornerstone of overall health, influencing everything from our immune response to our mood and chronic disease risk.

      At the heart of this gut health revolution is the recognition of the gut microbiome’s role — that complex and dynamic community of microorganisms residing in our digestive tract, which thrives on the very nutrients that a plant-based diet abundantly provides.

      The gut health benefits of plant-based eating are manifold, rooted in the diet’s rich array of fibre, phytonutrients, and antioxidants. Fibre, found primarily in abundance in fruits, vegetables, whole grains, and legumes, is not just roughage that aids digestion but the primary fuel for our gut bacteria. It fosters a diverse and balanced microbiome, which is essential for everything from nutrient absorption to the production of mood-regulating neurotransmitters. The average person living in high income countries gets only have their recommended daily allowance of fibre as more than 50% of their diet consists of ultra processed foods which don’t contain any fibre. Phytonutrients and antioxidants, on the other hand, offer protective effects against inflammation and oxidative stress, further supporting gut integrity and health.

      However, the merits of plant-based eating extend beyond the molecular synergy between fibre, phytonutrients, and our microbiome. This way of eating invites us into a relationship with food that is conscious, compassionate, and connected to the natural world. It’s a shift that not only benefits our gut health but aligns with a more sustainable and ethical lifestyle, echoing The Happy Pear’s mission to inspire and empower a healthier, happier world through the joy of plant-based living. The expression ‘building a better world starts with what is on your plate’ rings very true here.

      As we delve deeper into the gut health benefits of plant-based eating, we uncover not just a dietary strategy but a holistic approach to well-being that is accessible, enjoyable, and transformative. It’s an invitation to rekindle our relationship with food, to see it not as mere sustenance but as medicine, nurturance, and a key to unlocking our best selves. Let’s explore this vibrant world of plant-based eating together, discovering how it can heal, energise, and harmonise our bodies from the inside out.

      The Foundational Role of Fibre Revisited

      Fibre’s role in promoting gut health cannot be overstated. Fibre consumption is one of the cornerstones of good gut health. Beyond its basic benefits for digestion and disease prevention, fibre also plays a crucial role in regulating the body’s use of sugars, helping to keep hunger and blood sugar in check. This is especially important in the modern diet, which is often high in ultra processed foods (UPF’s) and low in natural, fibre-rich foods namely whole plant foods. Including a variety of fibre sources from plants can help mitigate these dietary pitfalls, promoting better metabolic health and reducing the risk of diabetes. Embarking on a journey of plant-based eating for gut health opens the door to a world where your digestive system thrives, powered by the natural goodness of fruits, vegetables, beans and whole grains.

      Symbiotic Relationship with Fermented Foods

      The inclusion of fermented plant foods in a diet is an age-old practice that benefits gut health by providing a source of natural edible probiotics. Foods like sauerkraut, kimchi, and plant-based yogurts introduce beneficial bacteria to the gut, aiding in digestion and bolstering the immune system. These foods are naturally high in prebiotic and probiotic fibre and are gut health powerhouses. The process of fermentation also increases the bioavailability of nutrients in these foods, making them even more beneficial for health.

      Phytonutrients: Nature’s Gut Protectors

      Phytonutrients, or plant nutrients, are another cornerstone of plant-based diets that offer profound benefits for gut health. You only get these nutrients from plant foods such as fruit, veg, beans, whole grains and nuts & seeds. These include flavonoids, carotenoids, and lignans, which possess antioxidant and anti-inflammatory properties that greatly enhance your health. Beyond their direct health benefits, these compounds can influence the composition and function of the gut microbiome, promoting the growth of beneficial bacteria and inhibiting harmful ones. Foods like flaxseeds, rich in lignans, and tomatoes, loaded with carotenoids, are just a few examples of plant foods that can contribute to a healthy gut ecosystem. Plant based foods with their bright colours are

      The Role of Healthy Fats in Gut Health

      Not all fats are created equal, and in the context of a plant-based diet, healthy fats play a pivotal role in gut health. Omega-3 fatty acids, found in flaxseeds, chia seeds, and walnuts, have been shown to reduce inflammation in the gut and support the integrity of the gut lining. They are really easy to factor into your diet too. Eating chia seed pudding with some ground flax seed for breakfast can be an easy way to get your RDA of these along with lots of fibre and protein. Avocados and nuts provide monounsaturated fats, which also support gut health by promoting healthy levels of beneficial bacteria. Here is a lovely real falafel recipe served with avocado

      Hydration and Gut Health

      While not often discussed in the context of diet, hydration is crucial for maintaining optimal gut health. Water aids in digestion, helps dissolve fats and soluble fibre, allowing them to pass more easily through the gut. Drinking enough water is a simple yet effective way to support your digestive system and overall health. This is even more important as you start to eat more fibre as fibre also absorbs lots of water.

      The Psychological Benefits of Plant-Based Eating

      The gut-brain axis is a term that describes the biochemical signalling that takes place between the gastrointestinal tract and the central nervous system. How the gut affects your moods is very paramount. Emerging research has shown that the gut microbiome has a significant impact on mental health, influencing factors like stress, anxiety, and depression. A plant-based diet, rich in diverse, nutrient-dense foods, can positively affect the microbiome and, by extension, mental well-being. This gut brain axis is primarily connected via the vagus nerve which is a bi directional pathway where both gut and brain co-influence one another.

      Practical Steps to Adopting a Plant-Based Diet for Gut Health

      Adopting a plant-based diet for gut health is a journey that doesn’t have to be overwhelming. Start with simple swaps, such as replacing meat with legumes or tofu in your favourite recipes. Here is a great recipe for Mexican black bean quesadillas that are packed with beans and flavour too! Gradually increase the variety of plant-based foods in your diet, aiming for a rainbow of colours to ensure a wide range of nutrients. Listening to your body and making adjustments based on how different foods make you feel is also key.

      Embracing Whole Grains for Gut Harmony

      Whole grains are unsung heroes in the realm of gut health. Rich in dietary fibre, whole grains like oats, quinoa, barley, and brown rice support healthy digestion by promoting regular bowel movements and preventing constipation. It is easy to start eating porridge or oat meal or even overnight oats for breakfast and an easy swap for commercial cereals. Whole grains also offer prebiotic properties, feeding the beneficial bacteria in your gut and fostering a balanced microbiome. Integrating a variety of whole grains into your meals can enhance nutrient absorption and contribute to a feeling of fullness, helping to manage weight and prevent overeating.

      The Magic of Legumes in Plant-Based Diets

      Legumes, including beans, lentils, and chickpeas, are powerhouses of nutrition, packed with fibre, protein, vitamins, and minerals. Their high fibre content is particularly beneficial for gut health, as it can help lower cholesterol levels, regulate blood sugar, and support a healthy gut microbiome. Some of the longest living people in the planet from the Blue Zones, their diet is made up of 50% beans and legumes. Legumes also contain resistant starch, which resists digestion in the small intestine and becomes food for beneficial gut bacteria in the large intestine. This process can lead to the production of short-chain fatty acids, which play a key role in maintaining gut barrier integrity and reducing inflammation. A great way to start is by eating some hummus with your meals, hummus is made primarily of chickpeas, a powerhouse of a legume

      Overcoming Common Challenges

      Transitioning to a plant-based diet can come with challenges, such as dietary restrictions or preferences, lack of variety, and potential nutrient deficiencies. However, with careful planning and a bit of creativity, these hurdles can be overcome. Supplements, such as B12, vitamin D, and algae-based omega-3s, can help fill any nutritional gaps. These are good supplements to be taking regardless of whether you eat a plant based diet or a more common omnivore diet.

      The Role of Community and Support

      Adopting a new dietary lifestyle can be much easier with support from a community or network of like-minded individuals. Online forums, local meetups, and plant-based cooking classes can offer encouragement, share experiences, and provide valuable tips for those new to plant-based eating for gut health. The Gut Health Revolution Course has a great community based around whole food plant based lifestyle to revolutionise your gut for the better!

      In It For The Long Haul

      The journey towards optimising gut health through plant-based eating is an investment in your long-term well-being. By understanding the importance of fibre, the role of phytonutrients, and the benefits of a diverse, nutrient-rich diet, you can take proactive steps toward improving your digestive health and overall vitality. Remember, it’s not about perfection; it’s about making incremental changes that lead to lasting benefits. We are great believers in the expression progress over perfection! Embrace the plant-based journey with an open heart and mind, and let “The Gut Health Revolution” be your guide to a happier, healthier gut.

      A plant-based diet offers a holistic approach to gut health, emphasizing the importance of natural, whole foods in maintaining a balanced and healthy ecosystem within. With each plant-based meal, you’re not only nourishing your body but also contributing to a more sustainable and compassionate world. Let the power of plants lead the way to a vibrant, gut-healthy life. And remember, even if going entirely plant-based feels out of reach, simply incorporating more vegetables into your diet can make a significant difference. Every little bit counts towards a healthier you and a happier planet. Dive into the joy of plant-based eating and discover how vibrant and fulfilling a life enriched with more veg can be!

      Simple Tips to Increase Vegetable Intake

      Here are some simple tips to get more veggies into your diet:

      • Add Vegetables to Breakfast: Begin your day with a nutrient boost by adding spinach to smoothies, tomatoes to avocado toast, or mushrooms and peppers to scrambled tofu.
      • Snack on Vegetables: Keep cut vegetables like carrots, cucumbers, and bell peppers handy for a quick, healthy snack. Pair them with hummus or a plant-based dip for extra flavor.
      • Experiment with Meatless Mondays: Dedicate one day a week to eating vegetarian or vegan meals. This can help you explore new recipes and discover the diversity of plant-based cooking.
      • Bulk Up Meals with Veggies: Add extra vegetables to soups, stews, pasta dishes, and casseroles. Not only does this increase your vegetable intake, but it also makes meals more colourful and flavourful.
      • Add hummus to your meals: This will help bulk up the fibre, protein and colories as well as flavour!

      Final Thoughts: A Journey Worth Taking

      Embracing plant-based eating for gut health is a journey filled with discovery, nourishment, and growth. It’s about making choices that benefit not only your own health but also the well-being of our planet. Remember, every step towards a plant-based diet is a step towards a healthier gut, a lower risk of disease, and a more sustainable world. According to a 2018 Oxford University study, adopting a plant based diet is the single biggest thing you can do as an individual to help combat climate change.

      As you continue on this path, be kind to yourself and celebrate the small victories. Whether it’s trying a new vegetable, mastering a plant-based recipe, or simply opting for a meatless meal, each choice contributes to your journey. The Happy Pear community is here to support you every step of the way, offering inspiration, resources, and encouragement to make plant-based eating an enjoyable and fulfilling part of your life. Our Recipe Club is an easy low cost place to start your journey and well worth checking out.

      In the end, it’s not about adhering to a strict set of rules but rather about embracing a lifestyle that brings joy, health, and sustainability into harmony. Let the power of plants nourish your body, help to improve your gut health, and inspire a ripple effect of positive change in the world around you. Here’s to your health & happiness. Cheers to taking this journey together, one delicious, plant-based meal at a time!

      The Gut Health Revolution Course

      If you are seeking a guided approach to improving gut health through plant-based eating, our “Gut Health Revolution” course, led by Gastroenterologist Dr. Alan Desmond, offers an in-depth exploration of the subject. This comprehensive 4 week course to revolutionise your gut covers everything from the science behind gut health to practical cooking demonstrations, making it an invaluable resource for anyone looking to transform their health through diet.

      In addition to the course, you will get access to over 600 delicious, plant-based recipes, 100s of yoga lessons, meditations and workouts as well as access to our thriving community of like-minded people in various stages of their plant-based eating journey.

      An image of Nettle & Ginger Cordial

      Nettle & Ginger Cordial


      This nettle cordial is a delightful way to enjoy the unique flavour of nettles and the ginger and lemon really provides a beautiful backdrop for this delicious cordial.

      Takes 25 minutes

      Serves 10

      Ingredients
       

      • 1 litre 4 cups water
      • 150 g 5.3 oz fresh nettle leaves, washed
      • 400 g 2 cups granulated sugar
      • 1/2 thumb sized piece of fresh ginger
      • Zest and juice of 2 lemons

      Instructions
       

      • Prepare the Nettles and Ginger: Wearing gloves, carefully pick the fresh nettle leaves, avoiding any stems. Rinse them thoroughly under cold water. Peel and finely dice the fresh ginger
      • Make the syrup: In a large saucepan, combine the water, nettles, ginger, zest and juice from the lemons, and the sugar. Heat over a high heat, stirring constantly, until the sugar has completely dissolved to create a syrup.
      • Simmer: Bring the mixture to a gentle simmer. Let it simmer for about 15 minutes, allowing the nettles to infuse their flavour into the syrup.
      • Strain: Using a fine mesh sieve or cheesecloth, strain the cordial mixture into a clean container, discarding the nettle leaves and any solids.
      • Cool and Store: Let the cordial cool to room temperature. Once cooled, transfer it to sterilised bottles or jars. Seal tightly and store in the refrigerator for up to 2 weeks.
      • Serve: To enjoy, dilute the nettle cordial with still or sparkling water, adjusting the ratio to taste. You can also add ice cubes and garnish with fresh lemon or orange slices for an extra refreshing drink.
      Keyword cordial, drink, drinks, foraging, ginger, nettle, nettle cordial
      Print Recipe

      ‘Happier’ With Dave Flynn

      ‘Happier’

      Morning Routines

      My Routine

      My morning routine is a stereotype of sorts, a bit of a cliche. It is the cornerstone of what makes me feel Happier. 

      I am the epitome of an early bird. I rise with the birds at 5 am, no need for an alarm as my internal clock is finely tuned from consistently heading to bed around 9 pm (yes, my bedtime is like that of an 8 year old!!). 

      My morning routine is quite social and involves others. Every day for the past decade I swim in the cold Irish sea at sunrise along with Steve and some other swim-risers who are there, hail, rain or snow! It is this solidarity in overcoming the collective obstacle of the cold that makes this slightly stoic habit sustainable and of course the slightly addictive endorphins that are released too!! 

      morning routine
      sunrise

      Before or after my swim (it’s more of a dip to be honest!) I do some form of exercise and this varies depending on the day. In our twenties, Steve and I were very rigid in our approach to exercise and we did an hour of the ashtanga yoga primary series (which is pretty full on!) every morning followed by meditation. Since having kids (not together but separately!) in our 30’s we mix up our morning movement sessions and there is a lot more fun and camaraderie. 

      Twice a week on average we run with friends or our brothers Mark & Darragh, usually 5-10km. Yoga sets my soul alight and I generally do this a couple of times a week, it’s my go to when I want to recharge and power up. I now do an adapted version of the ashtanga primary series that takes about 45 mins. Some mornings I don’t have that much time so I might do 15 minutes of stretching or Steve loves to do animal movements where we parade up and down the cafe floor in movement patterns like an elephant or gorilla to name a few, it’s fun and also quite tough.  


      Some mornings, Raj, a good friend of ours, has us do breathwork early in the morning which floods the body with oxygen and literally helps us to ‘get high on our own supply’!  Morning movement is normally followed by coffee and chats with Raj, Harold, Jackie or whoever else is around. I usually have 1-2 decaf black coffees. You might ask yourself why decaf? Well, to make a long story short: full caffeine coffee makes me too wired and slightly insufferable!! And trust me, I can be too much for people already without caffeine!

      After coffee, I make smoothies for my daughters around 7.10am and walk them to school on school days. On the walk back I often listen to a podcast or audio book that inspires me. At the moment I am listening to an audio book called Slow Productivity by Cal Newport which espouses the idea of simplifying and focusing, it’s a message I think I could do with listening to time and time again until it seeps in!!

      Breakfast


      For breakfast, I usually eat a big bowl of chia seed pudding with lots of delicious fruit (apple, pear, banana and some berries) and some almond butter and usually have a second brekkie around 10am (my appetite is biggest in the morning).

      What’s particularly unique about my morning routine is that it is a seasonal dance with the sunrise. In the depths of winter, the sun doesn’t rise until around 8:40 am, while at the height of summer, it peers above the horizon by approximately 4:55 am. This natural rhythm forces an adaptability in my routine so that, while occasionally inconvenient, it serves as a built-in defence against monotony because I’m swimming in the sea at different times each day. It keeps my mornings fresh, dynamic, and always a bit adventurous. 

      Since Fia, my 6 month old baby has arrived, my morning routine has had to adapt to include her!! I take her in the buggy in the mornings at 5am and she sleeps while I stretch or do yoga and now that she is 6 months old, she joins me for runs in a running buggy that my brother lent me. She often wakes as the sun rises on the beach to the sound of the waves, I think I am subtly trying to transfer my morning routine onto her!! 

      Your Morning Routine

      The key word here is “your”—this routine/ritual belongs to you. It’s tempting to try the elaborate morning rituals of celebrities and influencers, hoping for that perfect start to the day. But remember, we’re all wired differently. 

      Chronotype

      Consider your Chronotype, for instance—are you an early riser, a night owl, or someone who finds their stride somewhere in between? Roughly 30% of people are morning types, 30% are evening types, and the rest fall in the middle. This isn’t just a habit—it’s genetic. If you are not sure which you are just think of when you’re at your peak, be it for focused work, exercise, or simply feeling your most vibrant. Your morning routine should be tailored to your personal rhythm, as what works for me might not suit you at all.

      Whether you are a busy single parent, working a demanding job or are retired, a morning routine can be 10 minutes long. The main emphasis is on intentionality and giving yourself time to power up for the day and set your day on a positive trajectory.

      Making it your own

      Do you have a morning routine/ritual? If you don’t it is something I really recommended consciously creating one. It doesn’t have to be perfect in any sense and as I said you can start with just a few minutes, the purpose is to make you feel better, to wake you up and unleash your positive side. 

      I recommend thinking of a morning routine as the opening bars of a symphony, setting the tempo and tone for the unfolding day. When your routine resonates with your inner rhythm and intuition, it has the power to carry that harmony forward, orchestrating a day of purpose and productivity!!

      I’d be honoured to hear your stories. Which rituals do you cherish with the rise of the sun? How have they shaped the narrative of your life? Share your insights with me, and together, let’s create a tapestry of inspiration from our collective morning experiences.

      Next week I plan to go deeper into the fundamentals of a morning routine and what I think are the macronutrients of a morning routine and Morning Routine Principles: 5 Secret Ingredients to set you up for Success

      Let’s not just start our days; let’s infuse them with peace and fortitude. How will you craft your tomorrow?

      An image of Leek and Bean Stew

      Spicy farm leek and bean Stew


      Leek is one of our all-time favourite veg. When cooked right it's sweet, succulent and it melts in your mouth. We filmed this recipe on the farm and freshly pickled the leeks and it was so tasty, it is that perfect one pot wonder, the tahini cream and spiced pesto really takes it to the next level.

      Takes 30 minutes

      Serves 3

      Ingredients
       

      Bean stew

      • 2 leeks approx 400g
      • 1 tbsp oil
      • 1 red onion
      • 1 clove garlic
      • ½ red chilli
      • 4 sun dried tomatoes
      • 2 tbsp of Happy Pear spicy red pepper pesto or harissa
      • 1 x 400g tin of chopped tomatoes
      • 1 x 400g tin of butterbeans 250g when drained
      • 1 x 400g tin of black beans 250g when drained
      • 1 tbsp of preserved lemons optional
      • Salt and pepper to taste

      Tahini cream

      • 2 tbsp tahini
      • 50 ml of natural soy or coconut yoghurt
      • Juice ½ lime
      • Pinch salt

      Instructions
       

      Instructions:

        Prepare the Vegetables:

        • Peel and finely dice the onion and garlic. Finely slice the red chili, removing the seeds if desired. Cut the leeks in half lengthwise and wash thoroughly. Finely dice the green parts and slice the main body of the leeks into 4 even slices, approximately 8cm long. Drain and rinse the butterbeans and black beans. Finely dice the preserved lemons and the sun dried tomatoes .

        Cook the Stew:

        • Heat a wide-bottomed casserole dish or large saucepan with a lid over high heat. Once hot, add 1 tablespoon of oil followed by the diced onion. Fry for 3-4 minutes until it starts to brown. Add the garlic, chili, sun dried tomatoes and spicy red pepper pesto or harissa. Mix well and cook for another 2-3 minutes. Add the chopped tomatoes followed by the butterbeans, black beans & preserved lemons. Season with salt and pepper. Pour in 150ml of water and mix. Place the 4 slices of leek on top, drizzle with 1 tablespoon of oil, and sprinkle with salt. Reduce the heat to medium, cover, and cook for 6-8 minutes until the leeks are soft. If needed, check for sticking and adjust cooking time accordingly.

        Prepare the Tahini Cream:

        • Mix together the tahini, yoghurt, lime juice, and a pinch of salt along with 2 tablespoons of water until the mixture is runny but not too thin. Adjust seasoning to taste.

        Finish and Serve:

        • Drizzle the tahini cream and dollops of spicy red pepper pesto or harissa over the stew. Garnish with any available greens, We had some pak choi that had gone to flower on the farm so garnished with these, but garnish with whatever you have easily on hand. . Serve with fresh bread or cooked grains of choice.

        Enjoy:

        • Enjoy your spicy leek and bean stew as a delicious and comforting one-pot meal!
        Print Recipe

        ‘Happier’ With Dave Flynn

        ‘Happier’

        Does life have to be serious because you are an adult?!

        Welcome to my second ‘HAPPIER’ column! Thanks for the lovely feedback on last week’s column, I very much appreciated it. Dave

        Does life have to be serious because you are an adult? 

        As I’m sitting on the floor watching my 6-month old daughter crawl around, laughing at me every time I make a funny face, I’m struck by a thought: when did so many of us lose  that childlike sense of wonder and awe? I recall the last time I scaled the large tree at the end of my street, and how, once I let go of other parents’ perception of me, I felt an overwhelming sense of freedom and lightness. Or last night when my 10-year old daughter and I were sitting on the couch with our feet in a foot bath, listening to a fantasy audiobook, laughing every time the skeleton detective would send fireballs at one of his enemies! 

        To my knowledge, there’s no proof  that life demands only seriousness. Yet as adults many of us can be very serious, often shackled by the weight of our responsibilities. I wonder if, as we grow from kids into adults and navigate the awkward teenage years, we end up wearing a mask of seriousness to cover our vulnerabilities and pretend we’ve got it all figured out?  Could it be that being serious all the time is a habit that accidentally stops us from having fun?

        Now, I’m not advocating for a perpetual state of childhood and shunning responsibilities. I certainly don’t aspire to the Peter Pan syndrome of never growing up. However, there seems to be a societal expectation that adulthood and being serious go hand in hand. I can’t help but notice that seriousness and feeling happier often seem to be at odds with each other.

        Consider these top 5 regrets of the dying from patients in palliative care  as recorded by their  nurse. Each regret resonates with what I am talking about:

        1. I wish I’d had the courage to live a life true to myself, not the life others expected of me
        2. I wish I hadn’t worked so hard
        3. I wish I’d had the courage to express my feelings
        4. I wish I had stayed in touch with my friends
        5. I wish I had let myself be happier

        Most of these regrets seem to stem from an unconscious commitment to ‘seriousness’, from a detachment from our ‘inner child’—the essence of who we truly are. It appears that, in the end, what we yearn for isn’t a list of accomplishments that attest to how good an adult we were, but rather moments that reflect our authenticity and joy.

        So the question becomes, how do we live as adults while honouring the child-like playful spirit within us? How do we balance the scales so that our final reflections are not of regret but of a life fully and joyfully lived?

        When Steve and I started The Happy Pear as a veg shop, aged 24, we consciously chose not to use the word ‘work’ but instead would say ‘playing shop’. I know this sounds child-like but that is the whole point of it! The word work we observed was more often associated with doing work you most likely didn’t enjoy but endured . While on the other hand we saw that kids when playing were very often in the flow, super creative and completely alive. 

        Is it a shift in perspective?

        I think it is not about shunning your responsibilities but more  about adopting  an attitude of playfulness and an openness to fun and joy. 

        Perhaps adulthood should be less about conforming to rigid standards of seriousness and more about cultivating a life that honours our true selves.To me it’s about giving ourselves permission to be more playful, to laugh heartily, to chase whims, and to nurture the connections that make life so rich. I wholeheartedly believe we can strive to achieve our goals and tackle our responsibilities while also making time for play, for spontaneity, and for the joy that makes life worth living.

        At the end of the day, I think it’s really important to not wait until it’s too late to rekindle the spark of your inner child. I think it takes a clear intention to create a life where happier-ness and responsibility are not mutually exclusive but are interwoven into the fabric of our everyday existence. By doing so, we might just find that the most serious pursuit of all is the pursuit of a life filled with play, love, and laughter.

        This week, I encourage you to introduce more lightheartedness into your day to day life. Maybe it is trying to not step on the cracks in the pavement or instead of avoiding puddles to jump in them and embrace getting wet! Maybe it is trying to climb a tree again and connect with that child like part of you that sees the world in awe and beauty.  I would love to hear from you, so feel free to reply and let me know your thoughts. Have a lovely week. Dave 🙂

        .

        I would love your input on next week’s Happier Column – please vote below!

        1. How contemplating mortality can help with happier-ness
        2. Morning routines/rituals 
        3. Love, relationships & happier-ness
        4. The art of enough – finding contentment in wanting less

        The Happy Pear Podcast

        Welcome to this week’s episode! Join us as we dive deep into the realm of cutting-edge psychotherapy with the renowned Dr. Peter Levine, a pioneer in trauma treatment and the creator of Somatic Experiencing. With an impressive background in psychology, Dr. Levine is a bestselling author and a leading figure in the field. In this conversation, we explore the intricacies of trauma, resilience, and the power of the mind-body connection.

        Episode 160

        Main Topics Covered:

        • Somatic Experiencing: Unravel the innovative approach to trauma therapy developed by Dr. Levine, emphasising the body’s role in healing.
        • Mind-Body Connection: Explore the profound connection between mental and physical well-being and its impact on overall health.
        • Resilience and Trauma: Dr. Levine shares insights on building resilience and navigating the challenges posed by trauma.
        • Dr. Peter’s background: With over 50 years of experience, we hear how working with NASA astronauts spiraled Dr. Peter on his somatic therapy discovery.

        Tune in for a captivating discussion that delves into the fascinating world of trauma therapy and mental well-being with one of the foremost authorities in the field.

        Lots of love,

        Dave & Steve

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        Enter the code HAPPYPEAR20

        LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

        THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

        LINK: https://eu1.hubs.ly/H06JvgK0

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        Produced by Sean Cahill & Sara Fawsitt

        ‘Happier’ With Dave Flynn

        ‘Happier’

        Routine Vs Ritual

        The building blocks of Happier – is there a way to make it a habit?

        Steve and I started The Happy Pear 20 years ago. We chose to include happy in the title as we wanted to pin our colours to the mast, we were interested in happiness, we were curious and wanted to explore some of the secrets of happiness. 

        This is Dave, I love to write. I am committing to writing a weekly column on happiness. This is the first column of what I hope will be many more. Welcome aboard my dear friend, you are part of the evolution of my ponderings on happiness and what I hope will one day be a book. 

        I plan to make this practical and a little thought provoking. I tend to be a very practical person so it will inevitably be peppered with concrete real world things to try and see how they work for you. I do believe there is some sort of recipe for ‘happier’ and this is my written journey of exploring it with you!

        The Daily Grind: Routine or Ritual? 

        Does the detail lie in one’s perspective? The phrase ‘daily grind’ conjures images of repetitive tasks and machine-like repetition that slowly suck one’s soul. It’s the type of routine that feels less like a rhythm and more like a rut. But what if we could shift our perspective? What if the daily grind could be transformed into a series of rituals that infuse our lives with joy and meaning? 

        The difference between routine and ritual is subtle, yet profound. It’s not what we do but more how we do it. A routine is a set of daily habits we generally perform on autopilot. A ritual, on the other hand, is a routine that has been infused with a sprinkle of ceremony or sacredness and some aspect of mindfullness. While routines can feel like autopilot, rituals are performed with intention, turning ordinary tasks into moments of reflection, pleasure, or connection.

        Transforming the mundane into Treasured Moments

        Let’s take a hypothetical morning routine that could be like yours. It’s often a rush of showering, dressing, and maybe gulping down a quick breakfast. But with a pinch of creativity, these necessary tasks can become rituals that anchor your day with a different sort of spark. Imagine starting your day with your favourite music, letting the rhythms wake you up as you shower and dress. Or picture transforming your breakfast into a moment of tranquillity, as if you were on holidays, savouring each bite and taking time to ponder the multitude of possible delights ahead in your day while you drink your morning coffee!

        Even the daily commute, often associated with peak stress, can become a ritual in itself imbued with presence and openness. You could listen to an inspiring podcast or audiobook, I have lots of podcasts saved for commutes that help inspire me and take my mind to interesting places (The Happy Pear podcast is fab if you are looking for a recommendation!). If you’re on public transport, you could journal or plan your day or just look around and find something new to appreciate about your journey — maybe the quiet determination in your fellow commuters’ faces! Or the changing seasons outside your window.

        The Power of Presence

        In today’s world, where so many things are crying out for our attention, transforming routine, the mundane into more of a ritual requires one key ingredient: our presence. By being present, even the simple act of brewing a cup of tea or opening a door becomes an opportunity to reconnect. 

        To give you an example, one of my many opportunities is to reframe the task of feeding our cats twice daily from being a routine associated with drudgery into a meaningful ritual. In the flurry of the morning and the bustle of evening dinner time—when I’m usually juggling multiple tasks and the cats are literally trying to trip me up to get their food – I often find myself feeling frustrated and resistant. However, I’ve set a goal to see if I can infuse this daily task with a sense of ritual. I understand that to transform my approach to feeding our cats, I need to cultivate presence in this moment. It’s essential to catch myself before falling into the habitual mental script filled with resistance—an autopilot dialogue that serves no purpose other than to create pain. Today, I proactively chose to feed them first, interrupting the usual pattern before it could take hold, and I was pleasantly surprised by the outcome. This small change made a significant difference, making the experience much smoother for both me and the cats as Im sure they could pick up on my previous frustrations!!!

        I’m sure you have similar tasks in your day whether it be doing the dishes or the bins or laundry, the great thing about this is that most of us have multiple opportunities to reframe many talks from drudge routine into a ritual imbuing life and presence into your day!!

        Wishing you a happier week 

        Dave

        The Happy Pear Podcast

        This week’s conversation is with Ian Robertson, acclaimed author of “How Confidence Works: The New Science of Self-Belief.” With a distinguished background as a psychologist, neuroscientist, and author, Ian brings a wealth of expertise to unravel the mysteries of confidence and self-belief.

        Episode 159

        Ian Robertson is a clinical psychologist
and neuroscientist with a unique ability
to apply his research to the pressures of everyday life. His latest best-selling book is How Confidence Works: The new science of self-belief (Penguin) and, like his previous books The Stress Test: How Pressure Can Make You Stronger and Sharper Mind Sculpture, The Mind’s Eye and The Winner Effect, has been translated into many languages. Currently Founding Director of the Global Brain Health Institute and Emeritus Professor at Trinity College Dublin, he is widely recognised as one of the world’s leading researchers in neuropsychology.

        In this episode, Ian and The Happy Pear delve into various facets of self-belief, exploring the latest scientific insights that shape our confidence. 

        Main topics covered:

        • Understanding the neural mechanisms behind confidence
        • Practical tips for boosting self-belief in everyday life
        • The impact of mindset on achieving personal and professional goals
        • Navigating the balance between self-assurance and humility
        • Insightful anecdotes and case studies illustrating the science in action

        Tune in to gain profound insights into the psychology of confidence and discover practical strategies to enhance your self-belief. 

        Lots of love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        VIVOBAREFOOT: Vivobarefoot Footwear have given our listeners an exclusive 15% 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.

        Enter the code HAPPYPEAR15

        LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

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        Produced by Sean Cahill & Sara Fawsitt

        The Happy Pear Podcast

        This week we speak to the renowned cardiologist and staunch advocate for a plant-based diet, Dr. Kim Williams. With an illustrious career in cardiovascular medicine, Dr. Williams has served as the President of the American College of Cardiology and has consistently championed the transformative power of plant-based nutrition for heart health.

        Episode 157

        Main Topics Covered:

        • The Power of Plant-Based Nutrition:
          • Dr. Williams delves into the profound impact of a plant-based diet on cardiovascular health.
          • Exploring the science behind how plant-based foods contribute to heart well-being.
        • Challenges and Misconceptions:
          • Addressing common challenges and misconceptions related to adopting a plant-based lifestyle.
          • Practical tips for overcoming obstacles on the journey to a healthier heart.
        • Integrative Medicine and Cardiology:
          • Dr. Williams shares his expertise in integrative medicine and its role in cardiovascular care.
          • How combining traditional cardiology with holistic approaches can lead to optimal heart health.
        • Empowering Individuals for Heart-Healthy Living:
          • Practical advice on incorporating heart-healthy habits into daily life.
          • The importance of community support and shared experiences in fostering positive lifestyle changes.

        Tune in to this engaging episode as we navigate the intricate landscape of heart health, offering valuable insights, practical tips, and inspiring stories to empower you on your journey towards a happier, heart-healthy life.

        Lots of love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        Vivobarefoot Footwear: Vivobarefoot Footwear has given our listeners an exclusive 15% discount

        Enter the code HAPPYPEAR15

        LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

        INSTANT BRANDS: Get 20% off airfryers and instantpots with code: HAPPYPEARLINK: https://bit.ly/48R1D9V

        THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

        LINK: https://eu1.hubs.ly/H06JvgK0

        Sign up to our Newsletter, for updates on our latest recipes, events, and news.

        LINK: https://share-eu1.hsforms.com/1hKXaawjoQOONmJe4EXkCdwf92py

        Produced by Sean Cahill & Sara Fawsitt

        The Happy Pear Podcast

        We are thrilled to have Dr. Joel Kahn as our special guest. Dr. Kahn is an esteemed American cardiologist, integrative medicine practitioner, and a passionate advocate for plant-based nutrition. With a wealth of experience and expertise, he brings a unique perspective on heart health and holistic well-being. Dr. Kahn is also the co-creator of The Happy Heart course, an online program in collaboration with us, The Happy Pear, designed to empower individuals in cultivating a heart-healthy lifestyle through plant-based practices.

        Episode 157

        Main Topics Covered:

        • The Power of Plant-Based Nutrition:
          • Dr. Kahn delves into the profound impact of a plant-based diet on cardiovascular health.
          • Exploring the science behind how plant-based foods contribute to heart well-being.
        • The Happy Heart Course – A Holistic Approach:
          • Insights into the creation of The Happy Heart course in collaboration with The Happy Pear.
          • How the course integrates nutrition, lifestyle, and mindfulness practices for comprehensive heart care.
        • Challenges and Misconceptions:
          • Addressing common challenges and misconceptions related to adopting a plant-based lifestyle.
          • Practical tips for overcoming obstacles on the journey to a healthier heart.
        • Integrative Medicine and Cardiology:
          • Dr. Kahn shares his expertise in integrative medicine and its role in cardiovascular care.
          • How combining traditional cardiology with holistic approaches can lead to optimal heart health.
        • Empowering Individuals for Heart-Healthy Living:
          • Practical advice on incorporating heart-healthy habits into daily life.
          • The importance of community support and shared experiences in fostering positive lifestyle changes.

        Tune in to this engaging episode as we navigate the intricate landscape of heart health, offering valuable insights, practical tips, and inspiring stories to empower you on your journey towards a happier, heart-healthy life.

        Lots of love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        Vivobarefoot Footwear: Vivobarefoot Footwear has given our listeners an exclusive 15% discount

        Enter the code HAPPYPEAR15

        LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

        INSTANT BRANDS: Get 20% off airfryers and instantpots with code: HAPPYPEARLINK: https://bit.ly/48R1D9V

        THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

        LINK: https://eu1.hubs.ly/H06JvgK0

        Sign up to our Newsletter, for updates on our latest recipes, events, and news.

        LINK: https://share-eu1.hsforms.com/1hKXaawjoQOONmJe4EXkCdwf92py

        Produced by Sean Cahill & Sara Fawsitt

        https://embed.acast.com/6061eea8ca2fec15c01206ed/65c2cc5f73ba2f0016f45d2c

        Available now from all good podcast providers:

        listen on spotify

        Crispy Tofu Thai Noodle Soup

        This is so warming and delicious, we ended up eating this for breakfast at a meeting after making it for the first time and it went down a treat! This Thai noodle soup features a delicious broth infused with classic Thai flavours and is served with crispy air-fried tofu for added texture and protein.

        We crisp up the tofu in an Airfryer, if you don’t have an airfryer simply bake it in the oven for 14 minutes or alternatively pan fry it for 5 mins.

        An image of Thai Noodle Soup

        Crispy Tofu Thai Noodle Soup


        Our kids love this. It’s a super tasty soup that is straightforward to make and packed full of flavour. It makes a great dinner or lunch and is also good cold as a meal on the go. Serving it with a peanut rayu takes it to the next level! We crisp up the tofu in an Airfryer, if you don’t have an airfryer simply bake it in the oven for 14 minutes or alternatively pan fry it for 5 mins.

        Takes 30 minutes

        Serves

        Ingredients
         

        For the Crispy Tofu:

        • 200 g firm tofu
        • 2 tbsp tamari
        • 1 tbsp cornstarch
        • 1 tsp garlic powder
        • Oil for spraying approx 2 tbsp

        For the Soup:

        • 200 g rice noodles

        Yellow Curry paste sauce

        • 1 cloves garlic minced
        • 1- inch piece of ginger peeled and grated
        • 1 red chilli
        • 1 stalk lemongrass
        • Juice of 1 lime
        • 1 tbsp maple syrup
        • 15 g of fresh coriander just the stalks
        • 1 tsp turmeric powder
        • 2 tbsp tamari
        • 1 can 400ml coconut milk
        • 400 ml veg stock

        Veg

        • 1 red bell pepper
        • 1 carrot
        • 3 scallions or green onions
        • 1 handful of fresh coriander

        Garnishes:

        • Fresh lime wedges
        • Chopped coriander
        • Red chilli
        • Peanut rayu

        Instructions
         

        Prepare the Tofu:

        • Cut the tofu into long rectangle chunks approx 4cm x 1cm squared.
        • In a bowl, toss the tofu with tamari, cornstarch, and garlic powder until evenly coated.
        • Place the tofu cubes in an air fryer basket, making sure they are not touching each other for better airflow. Spray the tofu lightly with oil.
        • Air fry at 200°C (390°F) for about 12 minutes, shaking the basket halfway through, until the tofu is golden brown and crispy. Set aside.

        Prepare the Noodles:

        • Cook the rice noodles according to the package instructions, Drain and rinse under cold water to stop the cooking process. Set aside.

        Prep the veg:

        • Finely slice the red pepper and the carrot.
        • Slice the green onions into rounds.
        • Finely chop the coriander, including the stalks. Keep some of the green onions and coriander aside for garnish.

        Make the Soup:

        • Add all the ingredients for the yellow curry paste sauce into a blender and blend until smooth.
        • Pour the mixture into a pot and heat it up. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavours to meld together. Season with salt and pepper to taste.

        Assemble the Soup:

        • Divide the cooked noodles into serving bowls.
        • Ladle the hot soup over the cooked noodles, making sure to distribute the vegetables evenly. Top each bowl with a portion of the crispy air-fried tofu.

        Garnish and Serve:

        • Garnish with the peanut rayu, sliced green onions, lime wedges, chopped coriander, and sliced red chilli, if using.
        • Serve immediately, encouraging everyone to squeeze lime juice over their soup to enhance the flavours.
        • Enjoy your delicious Thai noodle soup with a delightful crunch from the crispy tofu!
        Print Recipe

        The Happy Pear Podcast

        In this week’s edition, we are thrilled to host award-winning author and broadcaster, Elizabeth Day. As the founder of Daylight Productions, Elizabeth is no stranger to exploring the human experience through her insightful interviews. Her chart-topping podcast, How To Fail With Elizabeth Day, is a celebration of all the things that haven’t gone right. Every week, in a one-on-one interview, a guest discusses what they have learned from failure. Elizabeth is also the author of two best selling books: How To Fail: Everything I’ve Ever Learned From Things Going Wrong, is part-memoir, part-manifesto. It is also a Sunday Times top 5 bestseller. Failosophy: A Handbook For When Things Go Wrong was described by Alain de Botton as ‘beautiful, timely and humane.’

        Episode 156

        Main Topics Covered:

        • Navigating Failure
        • Elizabeth’s personal journey and how she came to embrace the concept of failure.
        • Insights from her podcast guests on the transformative power of setbacks.
        • Lessons from Podcast Guest
        • Highlighting memorable stories and lessons from previous How To Fail episodes.
        • Common themes and surprising takeaways from diverse guests.
        • Failosophy and Humane Perspectives -Exploring the themes of beauty, timeliness, and humanity in Failosophy.
        • Daylight Productions and Future Endeavors Elizabeth’s vision for Daylight Productions and upcoming projects.

        Join us for an engaging and thought-provoking conversation with Elizabeth Day as we delve into the depths of failure, resilience, and the beauty that can emerge from life’s unexpected twists. Whether you’re a fan of her podcast or new to her work, this episode is a must-listen for anyone seeking inspiration and a fresh perspective on navigating life’s challenges.

        Lots of love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        Vivobarefoot Footwear: Vivobarefoot Footwear has given our listeners an exclusive 15% discount

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        INSTANT BRANDS: Get 20% off airfryers and instantpots with code: HAPPYPEARLINK: https://bit.ly/48R1D9V

        THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

        LINK: https://eu1.hubs.ly/H06JvgK0

        Sign up to our Newsletter, for updates on our latest recipes, events, and news.

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        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

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        The Happy Pear Podcast

        This week we are joined by the inspiring Gelong Thubten, a distinguished Buddhist monk, meditation teacher, and author. With a deep-rooted commitment to spreading the teachings of mindfulness and compassion, Gelong Thubten has dedicated his life to helping individuals discover inner peace and lasting happiness.

        Episode 155

        Gelong Thubten is a renowned Buddhist monk known for his profound insights into the realms of meditation and mindfulness. Born in London, he initially pursued a career in acting and the arts before finding his calling in Buddhism. Gelong Thubten spent several years as a monk in the Samye Ling Tibetan Buddhist Monastery in Scotland, where he immersed himself in the study and practice of ancient Buddhist teachings. Today, he shares his wisdom globally, guiding people towards a more mindful and fulfilled existence through workshops, talks, and his bestselling book, “A Monk’s Guide to Happiness.” His latest book, “Handbook for Hard Times – A Monk’s Guide to Fearless Living,” explores practical ways to navigate challenges with resilience and courage.

        Main Topics Covered:

        • Journey to Monkhood: Gelong Thubten discusses his personal journey from a career in the arts to embracing the life of a Buddhist monk, shedding light on the transformative power of spiritual awakening.
        • Mindfulness in Modern Life: The conversation delves into the importance of incorporating mindfulness practices into our hectic modern lifestyles, exploring ways to find balance amidst the chaos.
        • Meditation: Tips for Beginners: Practical tips on how to start and maintain a meditation practice are shared, empowering listeners to embrace the transformative benefits of this ancient practice.
        • Keys to Lasting Happiness: Gelong Thubten shares ancient wisdom on cultivating genuine and enduring happiness, providing practical insights and tools for listeners to apply in their daily lives.
        • The Power of Meditation: The episode explores the profound impact of meditation on mental well-being, with Gelong Thubten offering guidance on how to establish a consistent and rewarding meditation practice.
        • Living with Purpose: The discussion touches upon the concept of living a purposeful life aligned with one’s values and the positive impact it can have on personal fulfillment.

        Tune in for a transformative journey with Gelong Thubten, as we explore the profound teachings of Buddhism, practical tips on meditation, and insights from his latest book on navigating life’s challenges with fearless living. Discover the wisdom that has inspired countless individuals on their path to a more mindful and meaningful life.

        Dave & Steve

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        The texture here is incredible and much nicer than calamari which can sometimes be rubbery. Here we use aubergines or eggplants to mimic the calamari shape and we infuse them with some white miso and seaweed to give them a note of the sea. We make them healthier by baking them in our Airfryer so we use less oil.

        An image of Vegan Calamari with a jalapeno ketchup

        Vegan Calamari with a jalapeno ketchup


        This is delicious and so worth trying. By using an Airfryer we use a lot less oil than deep frying, and the Jalepano ketcup is so good!

        Takes 30 minutes

        Serves 2

        Ingredients
         

        base

        • 1 aubergine
        • 1 tbsp White miso
        • 1 litre oat milk
        • 1 tbsp seaweed
        • 1 tbsp salt

        Coating

        • 50 g flour
        • 50 g bread crumbs
        • ½ tsp garlic powder
        • tsp turmeric powder
        • 1 tsp palt
        • 1/2 tsp pepper

        Oil for spraying

        Jalapeno ketchup

        • 200 ml tomato puree
        • 100 ml maple syrup
        • 75 ml apple cider vinegar
        • 2 tbsp jalapenos pickled no brine
        • 1 tsp salt

        Instructions
         

        • Cut the green stalk off the aubergine and peel it. Slice into rounds that are approximately 1/2 cm in width. Use a lid from a jar to cut rounds that are approximately 1/2 cm in width so you have a large O shaped aubergine round. Repeat with the remaining rounds, you may have to use a smaller lid to make smaller cuts. With the discards use a smaller lid to cut into a round so you have no waste. You should get approx 20-25 rounds out of 1 aubergine.
        • In a large saucepan add the oatmilk, seaweed, miso and salt and mix well. Add in the aubergine rounds and put on a high heat and bring to the boil and reduce to a simmer. Boil for 10 mins and carefully drain ensuring not to break up any of the aubergines.
        • Mix together the ingredients for the coating in a large flat bowl.
        • Carefully dip the boiled aubergine rounds into the coating and coat well.
        • Add to the airfryer drawer and spray with a generous spray of oil, this will help them go crispier and more golden. Bake on airfryer function at 200 degrees C for 15 mins.
        • For the ketchup, finely dice the jalapenos and add to a bowl along with the rest of the ingredients for the ketchup and mix well. If you prefer it spicier add more finely chopped jalapenos.
        • Remove the baked aubergines once during baking and spray with a little more oil and mix around so they are evenly cooked. Remove once golden.
        • Serve on a large plate with the ketchup & enjoy!
        Print Recipe

        The Happy Pear Podcast

        Join us in this week’s captivating conversation with Arthur C. Brooks, a distinguished scholar, bestselling author, and influential columnist, Brooks teaches courses on leadership, happiness, and social entrepreneurship. As a columnist at The Atlantic, his popular weekly “How to Build a Life” column provides profound insights into the pursuit of a meaningful existence.

        Episode 154

        With an inspiring academic background, Arthur C. Brooks is renowned as the author of 13 books, including the 2023 #1 New York Times bestseller, “Build the Life You Want: The Art and Science of Getting Happier,” co-authored with the iconic Oprah Winfrey. His 2022 #1 New York Times bestseller, “From Strength to Strength: Finding Success, Happiness, and Deep Purpose in the Second Half of Life,” reflects his commitment to exploring pathways to success and fulfillment. Beyond his written contributions, Brooks is a sought-after speaker on the global stage, addressing audiences on the subject of human happiness. His efforts extend to raising well-being within private companies, universities, public agencies, and community organizations.

        Main Topics of Covered:

        • The Pursuit of Happiness: Explore the principles outlined in “Build the Life You Want” as Arthur Brooks shares insights on genuine happiness and fulfillment.
        • Building a Meaningful Life: Gain valuable perspectives on purpose and meaning, with practical advice on aligning one’s life with personal values.
        • Oprah Winfrey Collaboration: Delve into the dynamics of collaboration between Arthur Brooks and Oprah Winfrey, understanding how their unique perspectives enrich the book.
        • Economics of Happiness: Understand the intersection of economics and happiness as Brooks shares expertise, offering a fresh perspective on wealth and well-being.
        • Overcoming Challenges: Uncover strategies for overcoming challenges on the journey to building the desired life, with actionable insights from Brooks.
        • Practical Takeaways: Conclude the episode with actionable tips and takeaways, empowering listeners to initiate positive change in their lives immediately.

        Join us and Arthur Brooks on an enlightening journey toward building the life you desire. This episode is full of wisdom, inspiration, and practical advice, inviting you to embrace a more fulfilling and purpose-driven existence.

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        Vivobarefoot Footwear: Vivobarefoot Footwear has given our listeners an exclusive 15% discount

        Enter the code HAPPYPEAR15

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        INSTANT BRANDS: Get 20% off airfryers and instantpots with code: HAPPYPEARLINK: https://bit.ly/48R1D9V

        THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

        LINK: https://eu1.hubs.ly/H06JvgK0

        Sign up to our Newsletter, for updates on our latest recipes, events, and news.

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        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

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        The Happy Pear Podcast

        This week we sit with esteemed Dr. Gemma Newman, widely recognised as the Plant Power Doctor. This live podcast recording, set against the backdrop of The Happy Pear cafe, offers a deep dive into the realms of holistic health and well-being. Dr. Newman, a fervent advocate for plant-based living, brings her wealth of knowledge to the forefront, discussing her latest book, “Get Well Stay Well,” and unraveling the transformative power of embracing a plant-powered lifestyle.

        Episode 153

        As a medical professional with a background in general practice, Dr. Gemma Newman seamlessly merges her extensive medical expertise with a holistic perspective. Renowned for her advocacy of plant-powered nutrition, Dr. Newman is not only the author of “Get Well Stay Well,” a comprehensive guide to optimal health, but also a guiding voice in the plant-based health movement. Her mission extends beyond conventional medicine, emphasising the profound impact of lifestyle choices on overall well-being.

        Main Topics of Covered:

        • “Get Well Stay Well”: Explore the key insights and principles from Dr. Newman’s latest book, providing a roadmap to wellness through plant-based living.
        • Holistic Health: Understand the holistic approach to health and well-being, focusing on the interconnectedness of physical, mental, and emotional aspects.
        • Plant-Powered Nutrition: Uncover the benefits and science behind adopting a plant-based diet, addressing common misconceptions and offering practical tips for a smooth transition.
        • Live Audience Q&A: Engage with the audience as they pose questions to Dr. Gemma Newman, creating a dynamic and interactive session.
        • The Happy Pear Cafe Atmosphere: Immerse yourself in the vibrant energy of this live podcast recording, set in The Happy Pear cafe, as Dave & Steve and Dr. Newman share insights in a warm and welcoming environment.

        Don’t miss this enriching episode as we navigate the path to wellness, empowering you to make positive choices for a healthier and happier life. 

        Lots of Love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        Vivobarefoot Footwear: Vivobarefoot Footwear has given our listeners an exclusive 15% discount

        Enter the code HAPPYPEAR15

        LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

        INSTANT BRANDS: Get 20% off airfryers and instantpots with code: HAPPYPEARLINK: https://bit.ly/48R1D9V

        THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

        LINK: https://eu1.hubs.ly/H06JvgK0

        Sign up to our Newsletter, for updates on our latest recipes, events, and news.

        LINK: https://share-eu1.hsforms.com/1hKXaawjoQOONmJe4EXkCdwf92py

        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

        listen on spotify

        happy pear hoppy days alcohol free beer

        Brewed with malted barley to produce hints of grapefruit & pine with passion fruit aromas. This refreshingly hoppy I.P.A. is a soft mouthfeel with a slight bitter finish. Sip back & enjoy!

        INGREDIENTS

        Water, BARLEY* MALT, Hops, Yeast, 

        ALLERGEN INFORMATION

        *Gluten derived from Barley has been denatured to less than 20ppm

        NUTRITIONAL INFORMATION

        Typicalper 100ml
        Energy69kJ / 16kcal
        Fat0.1g
        Carbohydrates2.8g
        Of which Sugars*0.3g
        Protein0.6g
        Salt<0.01g
        ALCOHOL 0.5% vol
        happy pear hoppy days alcohol free beer

        Brewed with malted barley to produce hints of grapefruit & pine with passion fruit aromas. This refreshingly hoppy I.P.A. is a soft mouthfeel with a slight bitter finish. Sip back & enjoy!

        INGREDIENTS

        Water, BARLEY* MALT, Hops, Yeast, 

        ALLERGEN INFORMATION

        *Gluten derived from Barley has been denatured to less than 20ppm

        NUTRITIONAL INFORMATION

        Typicalper 100ml
        Energy69kJ / 16kcal
        Fat0.1g
        Carbohydrates2.8g
        Of which Sugars*0.3g
        Protein0.6g
        Salt<0.01g
        ALCOHOL 0.5% vol

        Brewed with malted barley to produce hints of white grape and flowers with a subtle spice aroma.  This refreshingly crisp lager is full flavoured with an effervescent mouthfeel.  Enjoy!

        It’s plant-based, gluten free and only 57 kcal per can.

        INGREDIENTS

        Water, BARLEY* MALT, Hops, Yeast, 

        ALLERGEN INFORMATION

        *Gluten derived from Barley has been denatured to less than 20ppm

        NUTRITIONAL INFORMATION

        Typicalper 100ml
        Energy56kJ / 13kcal
        Fat0.1g
        Carbohydrates2.6g
        Of which Sugars*0.7
        Protein0.2g
        Salt<0.01g
        ALCOHOL 0.5% vol
        high tide happy pear alcohol free beer

        Brewed with malted barley to produce hints of white grape and flowers with a subtle spice aroma.  This refreshingly crisp lager is full flavoured with an effervescent mouthfeel.  Enjoy!

        It’s plant-based, gluten free and only 57 kcal per can.

        INGREDIENTS

        Water, BARLEY* MALT, Hops, Yeast, 

        ALLERGEN INFORMATION

        *Gluten derived from Barley has been denatured to less than 20ppm

        NUTRITIONAL INFORMATION

        Typicalper 100ml
        Energy56kJ / 13kcal
        Fat0.1g
        Carbohydrates2.6g
        Of which Sugars*0.7
        Protein0.2g
        Salt<0.01g
        ALCOHOL 0.5% vol

        The Happy Pear Podcast

        This week we chat to Love Island Star, Dr. Alex George, who embarked on a life-changing journey over a year ago by choosing to go alcohol-free. In this engaging conversation, we delve into the motivations behind Alex’s decision and explore the positive impacts it has had on his mental well-being.

        Episode 152

        Dr. Alex George’s is an A&E doctor, who gained fame through the popular UK TV show, Love Island, and since then, he has utilised his platform to raise awareness about mental health issues.

        Main Topics Covered:

        • Embracing Sobriety:
          • Alex shares his personal journey of going alcohol-free and the transformative impact on his life.
          • The decision to eliminate alcohol and its profound effect on mental clarity and overall well-being.
          • The influnce alcohol on stress
        • Mental Health Advocacy:
          • Alex’s experiences as an A&E doctor and their influence on his advocacy for mental health awareness.
          • The stigma surrounding mental health and how Alex is actively working to break down barriers.
          • Mental heath in schools
        • Holistic Wellness:
          • Exploring the connection between sobriety and holistic wellness.
          • The role of nutrition, exercise, and mindfulness in supporting mental health.
          • How to optimise your natural dopamine hits
          • The importance of your health and the affect it has on all other parts of their life
        • Building Resilience:
          • Strategies for developing resilience in the face of life’s challenges.
          • Alex’s own coping mechanisms and how they contribute to a positive mindset.
          • The difference between stress and burnout
        • Love Island Experience:
          • Reflecting on life after Love Island and navigating fame while maintaining a focus on well-being.
          • Balancing public visibility with a commitment to promoting mental health.
        • Inspiring Positive Change:
          • Encouraging others to consider an alcohol-free lifestyle and the potential benefits.
          • Alex’s vision for a society that prioritises mental health and well-being.
        • ADHD diagnosis:
          • The pros and cons, and how sobriety has been a brilliant impact

        Whether you’re considering a lifestyle change or seeking inspiration for your well-being journey, this conversation offers valuable insights and practical tips.

        Lots of Love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        Vivobarefoot Footwear: Vivobarefoot Footwear has given our listeners an exclusive 15% discount

        Enter the code HAPPYPEAR15

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        INSTANT BRANDS: Airfryers, Instantpots and lots more. Get up to 50% off till the end of Jan!

        LINK: https://uk.instantbrands.com/promotional-offers/   

        ALCOHOL-FREE CHALLENGE: Doing Dry January this year? Why not join the Happy Pear’s Alcohol-Free Challenge & benefit from our community of like-minded individuals.

        LINK: https://eu1.hubs.ly/H06Kz_Y0 

        THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

        LINK: https://eu1.hubs.ly/H06JvgK0

        Sign up to our Newsletter, for updates on our latest recipes, events, and news.

        LINK: https://share-eu1.hsforms.com/1hKXaawjoQOONmJe4EXkCdwf92py

        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

        listen on spotify

        The Happy Pear Podcast

        Welcome! To kick off the New Year we are joined by Dr. William W. Li, an internationally renowned physician, scientist, and bestselling author of “Eat to Beat Disease: The New Science of How Your Body Can Heal Itself.” With over 30 groundbreaking medical treatments impacting 70+ diseases, Dr. Li is a leading expert in the transformative power of nutrition.

        Episode 151

        Main Topics Covered:

        • Metabolism Matters: Dr. Li delves into the intricacies of metabolism, unraveling its role in our overall health and how optimal nutrition can boost metabolic function.
        • Myth Busting in Nutrition: Explore common misconceptions in the world of nutrition as Dr. Li separates fact from fiction, providing evidence-based insights into healthy eating.
        • Brown Fat vs. White Fat: Gain a deeper understanding of the crucial distinction between brown and white fat, and how our food choices can impact their presence and function in the body.
        • The Importance of Food Choices: Dr. Li emphasises the profound impact of our dietary decisions on health, longevity, and disease prevention, offering practical tips for mindful eating.
        • Insights from “Eat to Beat Your Diet”: Discover key takeaways from Dr. Li’s latest New York Times bestseller, “Eat to Beat Your Diet,” released in March 2023, focusing on burning fat, healing metabolism, and living longer through strategic nutritional choices.

        Dr. William W. Li, President and Medical Director of the Angiogenesis Foundation, is a trailblazer in medical research. His TED Talk, “Can We Eat to Starve Cancer?” has amassed over 11 million views. Featured on major platforms and in publications like USA Today and Time Magazine, Dr. Li’s work has transformed care for diseases such as diabetes, heart disease, and obesity. Join us for an engaging exploration of metabolism, myth-busting, and the pivotal role of food!

        Lots of Love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        Vivobarefoot Footwear: Vivobarefoot Footwear has given our listeners an exclusive 15% discount

        Enter the code HAPPYPEAR15

        LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

        ALCOHOL-FREE CHALLENGE: Doing Dry January this year? Why not join the Happy Pear’s Alcohol-Free Challenge & benefit from our community of like-minded individuals.

        LINK: https://eu1.hubs.ly/H06Kz_Y0 

        THE HAPPY PEAR RECIPE CLUB – Blending health and happiness through a range of over 500 delicious plant-based recipes. 

        LINK: https://eu1.hubs.ly/H06JvgK0

        Sign up to our Newsletter, for updates on our latest recipes, events, and news.

        LINK: https://share-eu1.hsforms.com/1hKXaawjoQOONmJe4EXkCdwf92py

        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

        listen on spotify


        When we were little, every sunday we used to go to our grandparents Granny and Jack’s house and this was always our favourite dish. It just felt like a warm hug. This is our plantbased take on it, where we use compressed oyster mushrooms in place of lamb which is traditionally used. It is the most perfect dish for a rainy or cold day!

        An image of Granny's Irish Stew

        Granny’s Irish Stew!


        When we were little, every sunday we used to go to our grandparents Granny and Jack’s house and this was always our favourite dish. It just felt like a warm hug. This is our plantbased take on it, where we use compressed oyster mushrooms in place of lamb which is traditionally used. It is the most perfect dish for a rainy or cold day.

        Takes 1 hour

        Serves 6

        Ingredients
         

        • 1 large onion
        • 3 cloves garlic
        • 1/2 head celery
        • 3 carrots
        • 1 parsnip
        • 1 tomato large
        • 2 bay leaves
        • 1 tbsp dried thyme
        • 1 leek
        • 1/2 tsp black pepper
        • 1 tsp salt
        • 2 tbsp tamari
        • 2 litre water
        • 100 ml water for sweating veg
        • 250 g oyster mushrooms any mushrooms
        • 3 tbsp tamari
        • 1 tbsp maple syrup
        • 1/4 lemon juice
        • 1.5 kg potato
        • 50 ml oat milk
        • 2 tbsp oil

        Instructions
         

        • Fill and boil the kettle
        • Peel and finely dice the onion and garlic. 
        • Finley dice 1 carrot and 4 stalks of celery this will be for our base flavours to function as our mirepoix. Dice up 5 of the celery leaves.
        • Dice parsnip into approx 1 cm cubes. Dice the tomato into small pieces.
        • Wash the potatoes if dirty and cut into even sized pieces leaving the skin on (the skin is the most nutritious part of the potato). Fill a large saucepan with boiling water, add a generous pinch of salt and add in the potatoes. Bring to a boil and reduce to a simmer until cooked, this should take approx 20 mins. Drain them well and put back in the pot along with the oat milk & oil, and mash until smooth. Season with salt and pepper to taste.
        • Heat a large saucepan on high heat and add in 1 tsp of oil. Once hot add in the onions, finely diced carrot, celery and leek, bay leaves and a generous pinch of salt. Cook for 4-5 mins stirring occasionally until the onions start to brown slightly. Add 100 ml of water along with 2 tbsp of tamari, the diced garlic, the diced celery leaves, the dried thyme and give a good stir and put the lid on in order to sweat the veg. This will change the cooking process from frying to steaming. Leave the lid on and the veg to steam for 6-7 mins. Remove the lid and give a good stir.
        • Add in the carrot rounds, parsnip, tomato, the 2 litre of water, salt and black pepper and with the lid off, bring to a boil, reduce to simmer and leave to cook for 20 mins stirring occasionally so that the flavours can start to marry and the sauce can reduce and develop more flavour. 
        • While the stew is cooking, let's compress and cook our mushrooms. Heat a griddle pan or frying pan on high heat. Rip up the mushrooms into chunks. Once hot add 1bsp of oil and 1 ⁄ 2 of the mushrooms (you will have to cook them in 2 batches so that they cook evenly). Ensure you only have a single layer of mushrooms and that each mushroom is touching the pan. Using another clean saucepan press it down on the mushrooms. This will encourage more moisture from the mushrooms to evaporate and also it will encourage more charring or grilling and intensify the texture. Cook like this, for 2-3 mins on each side until evenly golden. Mix together the dressing and add half of it to the pan. Stir well so that each mushroom is well coated in the dressing. Remove the mushrooms and repeat with the rest of the mushrooms. Once cooked, set the mushrooms aside. Deglaze the pan by adding 3 tbsp of water and stirring in any stuck sauce, allow it to reduce and add it to the main stew. 
        • Add in half of the mushrooms to the stew and leave the remainder for garnish.
        • Taste the stew and season it to your liking with salt and black pepper. If you think it needs more base flavours add 1 more tbsp of tamari. If the sauce is too thin give it a few more mins to reduce more and if it is too thick add in a little more water. It should taste sweet, umami and just delicious, quite like a belly hug!
        • Serve with a good dollop of potatoes, a generous serving of stew and some mushrooms on top – i hope you enjoy this as much as we adore this!
        Keyword irish stew
        Print Recipe

        The Happy Pear Podcast

        Embark on a fascinating journey with Seth Hughes, a captivating filmmaker, barefoot running advocate, and foraging enthusiast from the picturesque landscapes of South West England. In this week’s episode, Seth shares his diverse experiences, offering profound insights into his unique lifestyle shaped by barefoot running, foraging, and a commitment to sustainable living.

        Episode 150

        Main Topics Covered:

        Navigating Masculinity:

        • Engage in a thoughtful conversation about masculinity, as Seth shares his perspective on redefining traditional notions.
        • Discover how barefoot running, foraging, and filmmaking have influenced Seth’s understanding of masculinity.

        The Cornwall Connection:

        • Unearth the backstory of Seth’s life, including the compelling reasons behind his move to Cornwall at the age of 16.
        • Gain insights into the transformative impact of Cornwall on Seth’s personal and creative journey.

        Social Media’s Influence:

        • Delve into the role of social media in shaping Seth’s worldview and influencing his creative pursuits.
        • Discuss the positive and challenging aspects of navigating a digital landscape while staying true to one’s values.

        Join us for an enriching conversation that explores not only the realms of barefoot running, foraging, and filmmaking but also delves into topics of masculinity, personal history, and the impact of social media. Follow Seth on Instagram @urfromere for a visual journey into his unique perspective on life.

        Lots of Love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        Vivobarefoot Footwear: Vivobarefoot Footwear have given our listeners an exclusive 20% discount until the end of Dec 2023!

        Enter the code HAPPYPEAR20

        LINK:  https://www.vivobarefoot.com/uk/the-happy-pear

        ALCOHOL-FREE CHALLENGE: Doing Dry January this year? Why not join the Happy Pear’s Alcohol-Free Challenge & benefit from our community of like-minded individuals.

        LINK: https://eu1.hubs.ly/H06Kz_Y0 

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        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

        listen on spotify

        The Happy Pear Podcast

        This week we sit down with Dimitris Xygalatas, an acclaimed researcher, author, and expert in the fascinating field of rituals.

        Episode 149

        Dimitris Xygalatas is a cultural anthropologist and experimental psychologist known for his groundbreaking work on ritual behavior. He is a professor at the University of Connecticut and the author of the thought-provoking book, “Rituals: On the Psychology of Performing and Not Performing the Sacred.”

        Main Topics Covered:

        • Introduction to Dimitris Xygalatas:
          • Brief overview of Dimitris’s background and expertise in cultural anthropology and psychology.
        • Exploring Rituals & The Purpose of Rituals:
          • Insights into the significance of rituals in human societies.
          • Discussion on the role of rituals in connecting individuals and communities
        • The Psychology of Ritual Behavior:
          • Unpacking the psychological aspects of engaging in rituals and their impact on individuals and societies, from copying with anxiety to organising the collective.
          • Exploring the universality of rituals and their diverse forms across cultures.
        • Case Studies and Experiments:
          • Highlights from Dimitris’s fieldwork and experiments shedding light on the dynamics of ritual participation.
        • Rituals in Modern Society:
          • Examination of how rituals manifest in contemporary settings.
          • Discussion on the evolving nature of rituals and their relevance in the modern world.

        Tune in to this enlightening episode as we explore the rich tapestry of rituals, their psychological underpinnings, and their impact on human connection and culture.

        Lots of Love,

        Dave & Steve

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        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

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        An image of Summer pad Thai

        Summer pad Thai recipe


        One of the best things you can do for the planet is eat local, in-season, plant-based foods. This is a great recipe to include summer veggies, many of which we picked from our farm. It’s a tasty recipe and well worth trying!

        Takes 24 minutes

        Serves 4

        Ingredients
         

        • thumb size piece ginger
        • 1/2 fresh red chilli
        • 3 spring onions
        • 1 carrot
        • 100 g oyster mushroom
        • 1 head fennel
        • 400 g black beans
        • 400 g low fat coconut milk
        • handful sugar snap peas
        • 2 tbsp tamari
        • 1 tsp salt
        • 5 stalks rainbow chard
        • 4 nests wholewheat noodles
        • 1 tbsp coconut sugar
        • 1 lime juiced
        • 50 g roasted and salted peanuts
        • 5-15 g fresh coriander

        Instructions
         

        • Cook the noodles
          Fill and boil the kettle. Put the noodles in a pot, cover them with boiling water, and add a pinch of salt.
          Cook according to the instructions on the packet. Once cooked, drain and rinse the noodles, then set aside.
        • Prepare the vegetables
          Finely chop the carrot into small ½ cm cubes. Slice the spring onions into thin slices. Thinly slice the fennel at a diagonal and slice the rainbow chard stalks if using. Roughly chop the oyster mushrooms. Finely dice the ginger and red chilli.
        • Stir-fry the vegetables
          Heat 1 tsp of olive oil in a frying pan over high heat. Once the pan is hot, add the spring onions, carrots, fennel, rainbow chard stalks (if using), mushrooms, ginger, and chilli, along with a pinch of salt.
          Stir-fry for 4-5 minutes, stirring regularly.
        • Add flavour
          Add the 2 tbsp of tamari and 1 tbsp of coconut sugar to the pan and mix well.
          Drain and rinse the black beans, then add them to the pan and stir them through.
          Pour in the coconut milk and mix everything together.
        • Add the sugar snap peas and noodles
          Cut the sugar snap peas in half and add them to the pan.
          Then add the cooked noodles, stirring to incorporate and mix everything well.
        • Finish the dish
          Squeeze the juice of one lime over the dish, then sprinkle the roasted peanuts on top.
          Taste and adjust the seasoning to your liking.
          Serve with fresh coriander and, if desired, a sprinkle of chilli flakes.
        • Serve and enjoy
          Serve immediately and enjoy your fresh Summer Pad Thai!
        Print Recipe
        An image of Yule Log

        Yule log


        This is a total classic and surprisingly easy to make, also known as a Bûche de Noël. One of the tricks is that once you bake the sponge, place a clean tea towel over it, roll it up, and wrap it in cling film or plastic wrap to help trap the moisture, so it doesn’t crack when you ice and roll it. This is always a fun one to decorate, and if you can, serve it with some cream and cherry coulis.

        Takes 35 minutes

        Serves 12

        Ingredients
         

        Sponge

        • 50 g vegan butter
        • 200 ml plant milk
        • 150 ml natural tasting plant-based yoghurt such as coconut or soy yoghurt
        • 250 g self-raising flour
        • 50 g caster sugar
        • 3 tbsp cocoa powder

        Icing

        • 200 g vegan butter
        • 400 g icing sugar
        • 1 tbsp oat milk

        Ganache

        • 200 g dark choc
        • 100 g vegan cream or coconut cream

        Decorate:

        • Icing sugar

        Instructions
         

        • For the Sponge:
          Preheat the oven to 170°C.
          In a large bowl, sieve in the flour, sugar, and cocoa powder and mix together.
          Melt the plant-based butter and add it to the flour mixture along with the milk and yoghurt. Mix well until you have a smooth batter.
          Line a 33 x 23 cm baking tray with parchment paper.
          Pour the batter into the lined baking tray and bake for 20 minutes.
          Remove from the oven and leave to cool for 5 minutes.
          Place a clean tea towel over the baked sponge, then, holding the parchment paper, carefully roll the sponge up like a Swiss roll.
          Wrap with cling film and leave to cool. The cling film will trap moisture, preventing cracks when you roll it later.
          Let the sponge cool.
        • For the icing:
          Sieve the icing sugar into a medium bowl. Add the butter and oat milk.
          Using an electric whisk, whisk for about 3-4 minutes until smooth and creamy.
        • For the ganache:
          Heat the cream in a saucepan until it boils. Break the chocolate into small pieces and place in a medium bowl.
          Pour the hot cream over the chocolate and let it sit for 1 minute. Then whisk until smooth.
        • To assemble:
          Once the sponge has cooled, remove the cling film and tea towel. Carefully ice the inside with the buttercream. If cracks appear, don’t worry—the ganache will cover them.
          Spread an even layer of icing over the sponge.
          Roll the sponge tightly, like sushi, with the buttercream inside.
          Place the roll seam-side down on a large plate. Spread the ganache evenly over the surface.
          Once the ganache starts to set, use a fork to create a bark-like texture on the surface.
          Sieve over some icing sugar for a snowy effect and enjoy!
        • Serve with plant-based cream and cherry coulis if desired.
        Print Recipe

        This is a wonderful centrepiece dish that will transform any cauliflower hater into a lover! We cook this in our Airfryer to make it nice and easy!

        An image of Harissa Roasted Cauliflower with Tahini Cream and a Salsa Verde

        Red Harissa roasted cauliflower with tahini cream and a salsa verde


        Presenting an incredibly flavourful and visually stunning dish – our Epic Roasted Cauliflower! This recipe transforms a humble head of cauliflower into a vibrant centrepiece that's sure to impress at any dinner table. Ideal for a special occasion or a sophisticated weeknight dinner, this recipe is a must-try for anyone seeking unique and delicious plant-based dishes.

        Takes 50 minutes

        Serves 3

        Ingredients
         

        For the Roasted Cauliflower:

        • 1 head of cauliflower
        • 1 cooked beetroot
        • 100 g harissa / spicy red pepper pesto

        For the Salsa Verde:

        • 1 small bunch flat-leaf parsley leaves
        • 1 tbsp mint leaves
        • 3 tbsp capers
        • 1 garlic clove
        • 1 tsp dijon mustard
        • Juice of ½ a lemon
        • 70 ml extra virgin olive oil
        • ½ tsp salt

        For the Tahini Cream:

        • 500 g natural soy yoghurt
        • 8 tbsp light tahini
        • Juice of 1 lemon
        • Pinch of salt

        Instructions
         

        • Prep the Cauliflower: Remove the green stalks from the cauliflower and set aside.
        • Par-Boil the Cauliflower: Bring a medium pot of salted water to a boil, then reduce to a gentle simmer. Cut the beetroot into small bite-sized pieces and add it to the pot with all the juice from the pack. Add the cauliflower head whole and boil for 10 minutes.
        • Apply the Harissa: After boiling, remove the cauliflower. (Discard the beetroot or save it for later.) Drain the cauliflower and dry it as thoroughly as possible. While still warm, spread the harissa or spicy red pepper pesto evenly over the top and sides of the cauliflower.
        • Roast the Cauliflower: Preheat your air fryer or oven to 200°C. Place the harissa-covered cauliflower on a baking tray. Lightly spray with oil and sprinkle with a pinch of salt. Roast for 20 minutes or until the cauliflower becomes nicely charred and crispy.
        • Prepare the Tahini Cream: While the cauliflower is roasting, prepare the tahini cream. In a bowl, combine the tahini, soy yoghurt, lemon juice, and a pinch of salt. Mix until smooth and creamy.
        • Prepare the Salsa Verde: For the salsa verde, finely chop the parsley, mint, capers, and garlic, leaving a little texture. Transfer to another bowl and whisk together with the mustard, lemon juice, olive oil, and salt. Adjust seasoning to taste.
        • Serve: Slice the roasted cauliflower into 4 quarters. To serve, place each cauliflower steak on a bed of tahini cream and drizzle the salsa verde over the top in a zigzag pattern for a beautiful colour contrast. Enjoy your perfect plant-based roast!
        Print Recipe

        This was based on Steve’s entry in our annual apple pie competition in 2023. It has a frangipane layer, tart bramley apples in a custard and on crispy shortcrust pastry base. It is simple and elegant and is so good!

        An image of Almond and Custard Apple Pie

        Almond and Custard Apple Pie


        This pie is based on Steve’s entry in our annual apple pie competition in 2023. It features a frangipane layer, tart Bramley apples in custard, all on a crispy shortcrust pastry base. Simple, elegant, and absolutely delicious!

        Takes 50 minutes

        Serves 10

        Ingredients
         

        • 500 g Bramley cooking apples
        • 325 g shortcrust pastry

        Custard

        • 500 ml oat milk
        • 80 g icing sugar
        • 1/10 tsp turmeric powder
        • 5 tbsp cornstarch

        Frangipane

        • 150 g ground almonds
        • 130 g icing sugar
        • 95 g self raising flour
        • 115 g plant based butter
        • 3/4 tsp almond extract
        • 3 tbsp water

        Instructions
         

        • Preheat the oven to 180°C.
          Grease a 9-inch (23 cm) tart pan that is 1.5 inches (4 cm) high.
          Defrost the shortcrust pastry and roll it out to fit the base and sides of the tart pan.
        • Prepare the pastry:
          Press the pastry into the tart pan, ensuring it fits well into the sides and corners and comes slightly over the top.
          Prick the base lightly with a fork, then cover with a sheet of baking paper and fill with dried beans for blind baking. Bake for 10 minutes at 180°C.
          Remove the tart from the oven, take out the beans and baking paper, and bake for a further 10 minutes to dry the pastry. Set aside to cool.
        • Make the custard:
          In a medium saucepan over medium heat, add the oat milk. Sieve in the icing sugar and turmeric powder, whisking to combine.
          In a separate glass, mix the cornstarch with 50ml of the oat milk mixture to create a slurry. Add the slurry to the saucepan, bring to a boil, and whisk continuously until the mixture thickens to a custard-like consistency.
          If the custard becomes too thick, add 1–2 tbsp of oat milk to thin it. Set aside.
        • Prepare the frangipane:
          Melt the plant-based butter.
          In a large bowl, sieve the self-raising flour and icing sugar, then add the ground almonds.
          Stir in the melted butter, water, and almond extract to form a thick mixture.
        • Prepare the apples:
          Core the apples and slice them into ½ cm thick slices. Add them to a bowl with approximately one-quarter of the custard, lightly coating each slice.
          Reserve the remaining custard to serve with the pie.
        • Assemble the pie:
          Place a single layer of the custard-coated apple slices on the blind-baked pastry base. Carefully spread the frangipane mixture over the apples, creating an even layer.
          Arrange the remaining apple slices in a single, decorative layer on top.
        • Bake:
          Dust the top of the pie with icing sugar and bake in the preheated oven at 170°C for 25 minutes, or until the pastry is golden and the frangipane is set.
        • Serve:
          Remove from the oven and serve with the remaining custard for a truly delicious treat!
        Print Recipe

        This delicious tasting oat & almond drink is perfect for pouring over granola and muesli. We love it in tea / coffee, making creamy sauces or in baking. It’s dairy free and contains no added sugar.

        INGREDIENTS

        Water, Organic OAT (12%), Organic ALMOND (NUTS) Paste (2%), Organic Sunflower Oil, Sea Salt

        ALLERGEN INFORMATION

        For allergens incl. Cereals containing Gluten, see ingredients highlighted.

        NUTRITIONAL INFORMATION

        Typicalper 100ml
        Energy195kJ / 62kcal
        Fat2.5g
        Of which Saturates0.3g
        Carbohydrates8.0g
        Of which Sugars*7.5g
        Fibre<0.5g
        Protein0.5g
        Salt0.10g
        Contains on average 5 servings | *Contains naturally occurring sugars

        The Happy Pear Podcast

        This week we delve into the wonders of outdoor living with special guest Ginny Yurich, the inspiring founder of 1000 Hours Outside

        Episode 148

        Ginny Yurich is a dedicated advocate for outdoor living and the founder of the movement “1000 Hours Outside.” Her mission is to encourage families and individuals to spend more time in nature. After initially struggling with motherhood she decided to make a change, simply spending more time outside, and it revolutionised her life!

        Main Topics Covered:

        • The 1000 Hours Outside Movement:
          • Explore the origins and inspiration behind Ginny’s movement. Her personal journey and how it all came about.
          • Learn about the positive impact of spending intentional time outdoors.
        • Ginny’s New Book – “Until the Street Light Comes On”:
          • Discover insights from Ginny’s latest book and how it can help you on your outdoor journey.
          • Uncover stories and anecdotes that highlight the transformative power of nature.
        • Building a Connection with Nature:
          • Discuss the benefits of fostering a deep connection with the natural world.
          • Explore practical tips for incorporating more outdoor time into daily life.
        • Challenges and Solutions for Outdoor Living:
          • Address common challenges families face in spending more time outdoors.
          • Uncover practical solutions and creative ideas for overcoming obstacles.
        • Nature and Well-being:
          • Dive into the positive effects of nature on mental and physical well-being.
          • Learn about the role of outdoor activities in promoting a healthier lifestyle.

        In this enlightening episode, Ginny Yurich shares her passion for outdoor living, inspiring listeners to embark on their own nature-filled journeys. Whether you’re a nature enthusiast or looking to incorporate more outdoor time into your life, this conversation with Ginny is sure to leave you motivated and excited about the possibilities that await when we step outside.

        Lots of Love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        This episode is sponsored by Vivobarefoot Footwear. Vivobarefoot Footwear have given our listeners an exclusive 20% discount until the end of Dec 2023!

        Enter the code HAPPYPEAR20

        Genuinely these are the lad’s favourite shoes, they wear them all the time!

        LINK: 

        https://www.vivobarefoot.com/uk/the-happy-pear

        Sign up to our Newsletter for updates on our latest recipes, events, and news.

        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

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        An image of Aloo Gobi

        Aloo Gobi


        This beautiful, soft, warming curry is like a comforting hug for the belly. The creamy coconut lime sauce provides a delicate base that beautifully complements the gentle bite of the potatoes. Even Steve, who rarely enjoys cauliflower, finds it truly shines in a dish like this.

        Takes 30 minutes

        Serves 4

        Ingredients
         

        • 4 spring onions scallions
        • 3 cloves of garlic
        • 1 chilli deseed if preferred for less spice
        • ½ thumb-sized piece of ginger approximately 1 inch or 2.5 cm
        • 1 whole head of cauliflower about 1.5–2 lbs or 680–907 grams
        • 250 g potatoes about 8.8 oz
        • 1 x 400 ml can of coconut milk about 13.5 oz or 1.7 cups
        • 400 ml vegetable stock about 1.7 cups
        • 1.5 tbsp black mustard seeds
        • 1 tbsp ground turmeric
        • 1 tbsp cumin seeds
        • 1 tsp garam masala
        • 2 tbsp tamari or soy sauce about 30 ml
        • Juice of ½ lemon about 1.5 tbsp
        • Salt and ground black pepper to taste
        • Serve with coconut yoghurt and coriander cilantro leaves

        Instructions
         

        • Preheat the oven to 200°C (392°F).
        • Peel and finely chop the spring onions, garlic, ginger, and deseed the chilli if you prefer less spice.
        • Chop the cauliflower into small bite-sized pieces and do the same with the potatoes.
        • Fill a pot with boiling water, add a pinch of salt, and boil the cauliflower and potatoes for about 10 minutes. Drain and rinse them under cold water.
        • Place the boiled cauliflower and potatoes on a baking tray, drizzle with 2 tablespoons of oil, and sprinkle a generous pinch of salt. Bake for 10–15 minutes until the cauliflower starts to char and the potatoes become soft.
        • Heat a large non-stick frying pan over high heat and add 1 tablespoon of oil. Once the oil is hot, add the chopped spring onions, ginger, garlic, and chilli. Fry for about 3 minutes.
        • Add the black mustard seeds, turmeric, cumin seeds, and garam masala to the pan, and fry the spices for 1 minute.
        • Pour in the coconut milk and vegetable stock, bringing the mixture to a boil. Then reduce the heat and let it simmer.
        • Add the baked cauliflower and potatoes to the pan, stirring everything together. Let it cook for about 5 minutes until the sauce starts to thicken.
        • Add the lemon juice and tamari to the pan, seasoning with salt and black pepper to taste. Adjust the balance of flavours with more seasoning if needed.
        • Before serving, garnish with a dollop of coconut yogurt and fresh coriander leaves.
        Print Recipe

        The Happy Pear Podcast

        In this week’s episode, we chat with Douglas Masters, the visionary behind London’s Silo – the first zero-waste restaurant. Recorded during Douglas’s visit to Greystones, this episode delves into Silo’s journey and the challenges of pioneering sustainability in dining.

        Episode 147

        Main topics covered include:

        • Silo’s Journey:
          • The inspiration behind Silo.
          • Challenges of establishing a zero-waste restaurant.
          • Impact on the local culinary scene.
        • The Happy Pear Connection:
          • Shared experiences, challenges, and triumphs in sustainable gastronomy.
        • Douglas’s Backstory:
          • Culinary evolution and commitment to sustainability.
          • Pivotal moments shaping the Silo vision.

        Join us for insights and inspiration on sustainable dining with Douglas Masters. Subscribe, rate, and share on socials! Thank you for being part of our journey towards a greener future. 

        Lots of Love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

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        Sign up to our Newsletter for updates on our latest recipes, events, and news.

        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

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        Dr. Gemma Newman Live Podcast Event: Get well, stay well

        In celebration of her new book ‘Get well, stay well’

        When: Saturday 6th January 2024 at 7pm

        Where: The Happy Pear, Church Rd, Greystones

        Price: €15

        Light refreshments included.

        Doors open 6.45pm

        About Dr. Gemma Newman

        Dr. Gemma Newman is a renowned medical professional with over 18 years of experience, currently serving as the Senior Partner at a family medical practice. A graduate of the University of Wales College of Medicine, Dr. Newman has obtained additional qualifications in gynaecology and family planning. Her medical expertise spans multiple specialties, including endocrinology, paediatrics, and obstetrics and gynaecology.

        Dr. Newman is a passionate advocate for holistic health and plant-based nutrition, believing in the transformative power of dietary choices on personal health. She has authored a book, “Get Well, Stay Well,” which highlights the benefits of plant-powered eating, and has participated in numerous podcasts and documentaries on the topic. As a founding member and ambassador for Plant-Based Health Professionals UK (PBHPUK) and a member of the British Society of Lifestyle Medicine (BSLM), her work continues to influence and educate on the intersection of nutrition and health.

        Book Your Place

        Note: Select January 6th 2024 When Booking Below

        Book a table

        The Happy Pear Podcast

        Welcome! In this special live recording, we sit down with the incredible celebrity chef Gaz Oakley. Recorded in front of a vibrant live audience at The Happy Pear Cafe, this episode delves into Gaz’s fascinating backstory and his journey to becoming a prominent plant-based chef and YouTube sensation.

        Episode 146

        Gaz Oakley, widely recognied for his culinary expertise and innovative plant-based recipes, has taken the world by storm with his passion for delicious and sustainable food. As a dedicated advocate for the plant-based lifestyle, Gaz shares his inspiring story of transformation and how he discovered his love for cooking. As plant-based chefs ourselves, we share a common ground, the conversation unfolds seamlessly, exploring the challenges and triumphs that come with promoting a plant-based way of life.

        Tune in as we discuss Gaz’s rise to fame through the digital realm, highlighting the impact of his engaging YouTube content that resonates with a global audience. From mouthwatering recipes to insightful cooking tips, Gaz Oakley has become a household name in the culinary world, and this live podcast episode offers an exclusive glimpse into the shared experiences and camaraderie between passionate plant-based chefs.

        Lots of Love,

        Dave & Steve

        SPONSORS & DISCOUNT CODES:

        We are proud ambassadors of Instant Brands ! From Airfryers to Instantpots, they have an amazing range of cooking appliances that will save you time, use less oil and create incredibly tasty dishes. Dave is obsessed and uses them nearly every meal time! USE CODE HAPPYPEAR for an exclusive 20% off!

        Sign up to our Newsletter for updates on our latest recipes, events, and news.

        Produced by Sean Cahill & Sara Fawsitt

        Available now from all good podcast providers:

        listen on spotify

        An image of Peanut Rayu

        Peanut Rayu


        This truly epitomises the term 'flavour bomb'! It’s amazing served with noodles, featuring wonderful fried garlic, roasted peanut notes, an umami background, and a lovely smoky spice. It pairs perfectly with virtually all savoury foods. Just mix before serving, as the oil tends to separate.

        Takes 25 minutes

        Serves 1

        Ingredients
         

        • 100 g peanuts
        • 10 cloves garlic
        • 200 ml oil
        • 2 tbsp gochugaru (or 1 tbsp smoked paprika & 1 tbsp chilli mixed together)
        • 1.5 tbsp coconut sugar
        • 2 tsp salt
        • 3 tbsp sesame seeds
        • 2 tbsp tamari (or soy sauce)

        Instructions
         

        • Roast the Peanuts: Preheat the oven to 180°C. Roast the peanuts for 15 minutes, then remove and roughly chop them.
        • Prepare and fry the Garlic: Peel and finely slice the garlic into thin slices. Add the garlic to the oil while it’s cold and heat over medium-high heat. Fry until the garlic becomes lightly golden and crispy. Be careful not to overcook the garlic, as it will turn bitter. Stop cooking just before it turns fully golden.
        • Mix the Spices: In a medium bowl, mix the gochugaru (or smoked paprika and chilli), coconut sugar, and salt until well combined.
        • Combine the Mixtures: Use a sieve to catch the garlic while pouring the hot oil over the sugar, salt, and spice mixture. Mix well, then roughly chop the crispy garlic.
        • Add the Remaining Ingredients: Stir in the roughly chopped peanuts, crispy garlic, sesame seeds, and tamari or soy sauce. Mix well until everything is combined.
        • Final Seasoning: Season with additional salt and pepper to taste.
        Print Recipe
        An image of Healthy Poke bowl

        Poke Bowl


        A vibrant, Caribbean-inspired poke bowl, combining various textures and flavours for a healthy and delicious meal. With a base of brown rice or quinoa, fresh vegetables, and protein-packed tempeh or tofu, this bowl is an excellent choice for a nutritious meal.

        Takes 15 minutes

        Serves 2

        Ingredients
         

        • 200 g cooked brown rice or quinoa
        • 70 g tempeh tofu, or mushrooms
        • ½ small red chilli seeds removed for less heat, if preferred
        • 1 small clove garlic
        • Small piece of fresh ginger
        • 2 scallions/spring onions
        • 1 tbsp tamari
        • 35 g frozen edamame or peas
        • 1 small carrot
        • 1 ripe avocado
        • ½ fresh mango

        For garnish:

        • Toasted sesame seeds
        • 1 lime or ½ a lemon

        Instructions
         

        • Cook Rice/Quinoa:
          Cook the brown rice or quinoa according to the package instructions, or use a pre-cooked pack for convenience.
        • Thaw Edamame/Peas:
          Boil the kettle and pour the hot water into a bowl, covering the frozen edamame or peas to thaw.
        • Prepare Ingredients:
          Chop the tempeh, tofu, or mushrooms into bite-sized pieces.
          Finely chop the garlic, ginger, and scallions.
          Slice the red chilli, removing the seeds if you prefer less heat.
        • Cook Tempeh/Tofu or Mushrooms:
          Heat a medium-sized non-stick pan over high heat. Once hot, add the garlic, ginger, chilli, and scallions. Reduce the heat to medium and cook for 3 minutes, stirring occasionally.
          Add the tempeh, tofu, or mushrooms and cook for 3-4 minutes, stirring regularly.
          Add the tamari and cook for another minute until it reduces completely. Ensure the tempeh/tofu cooks on all sides. Remove from the heat and set aside.
        • Prepare Toppings:
          Cut the avocado in half, remove the stone, scoop out the flesh, and slice it to your desired thickness.
          Peel and dice the mango.
          Peel the carrot, then use a peeler to create long, thin strips. Drain the edamame/peas.
        • Assemble the Poke Bowl:
          Divide the rice or quinoa between two bowls.
          Add the tempeh, tofu, or mushrooms to each bowl, leaving room for the other ingredients.
          Arrange the avocado, carrot strips, edamame/peas, and mango evenly between the bowls.
          Garnish with toasted sesame seeds and a squeeze of lime or lemon juice.
        • Serve and Enjoy:
          Serve immediately and enjoy your colourful, flavour-packed poke bowl!

        Video

        Print Recipe
        An image of Sweet Potato Bowl

        Longevity Purple Sweet Potato bowl


        This super-tasty, antioxidant-rich bowl is packed with nutrition. We use purple sweet potatoes, one of the main calorie sources for some of the longest-living people in Okinawa. If you can’t find purple sweet potatoes, no problem – just use regular ones. We also air-fry a delicious tofu and serve it over a bed of yellow quinoa, accompanied by a variety of suggested toppings. Use what you like and have on hand!

        Takes 40 minutes

        Serves 4

        Ingredients
         

        • 400 g purple sweet potato (or regular sweet potato)
        • 400 g chickpeas
        • 3 tbsp light tahini
        • 1 lemon / lime
        • 2 cloves garlic
        • 1 tsp salt
        • 1/2 red chilli
        • small bunch of coriander (stalks only)
        • 4 tbsp sesame seeds to garnish (optional)

        Tofu

        • 200 g firm tofu
        • 3 tbsp tamari / soy sauce
        • 2 tbsp nutritional yeast (optional)
        • 2 tbsp maple syrup
        • 1 tsp smoked paprika

        Quinoa

        • 150 g quinoa
        • 1 tsp turmeric powder

        To Serve

        • 1 ripe avocado
        • pickled red onion
        • kimchi
        • chilli sauce
        • coconut yoghurt
        • mixed colour cherry tomatoes
        • coriander leaves

        Instructions
         

        • Slice the sweet potatoes into bite-sized pieces. Add 1 tsp of salt and about 7 sprays of oil and mix well. Air-fry them for 13 minutes at 200°C.
        • Into a food processor add the air fried sweet potatoes along with all the remaining ingredients for the purple sweet potato fritters ensuring to only use the stalks of the coriander, keep the coriander leaves to garnish with when serving.
        • Using a tablespoon, shape the mixture into small discs. Coat each disc in sesame seeds (optional). Air-fry the discs for 10 minutes.
        • Slice the tofu block into 4 equal triangular pieces. In a flat-bottomed, medium-sized bowl, mix tamari, maple syrup, nutritional yeast, and paprika. Coat the tofu evenly in the sauce. Air-fry for 10 minutes at 200°C.
        • Add the quinoa, turmeric, and 1½ parts water to a pot. Cook on high heat with the lid on. Once it boils, reduce the heat and simmer until the water evaporates. Remove from heat and let it steam for 5 minutes.
        • To serve, plate the quinoa, tofu, sweet potato fritters, kimchi, avocado, and any preferred toppings like pickled red onion, chilli sauce, or coconut yoghurt. Garnish with coriander leaves.
        Print Recipe

        The Happy Pear Podcast

        This week’s episode is with Dr. Dani Gordon, with an impressive background, holding certifications from the American Board of Integrative Medicine (ABOIM) and the American Board of Integrative Holistic Medicine (ABIHM).

        Episode 145

        With a passion for comprehensive healthcare, Dr. Gordon has become a sought-after expert in the field of Integrative Medicine. Her dedication to exploring alternative and holistic approaches to healthcare has positioned her as a leader in the global medical community.

        Our conversation with Dr. Dani covers a spectrum of vital topics. We begin by exploring burnout, with Dr. Gordon providing keen insights into recognising the signs and offering practical strategies for prevention. The discussion transitions into the realm of chronic diseases, where we delve into the intersection of Integrative Medicine and effective management of chronic health conditions.

        A significant portion of our conversation is dedicated to the critical role of sleep in maintaining overall well-being. Dr. Gordon shares actionable tips on optimising sleep patterns and enhancing sleep quality, offering valuable advice for our listeners seeking better sleep hygiene.

        Further, we uncover why Dr. Dani Gordon is the go-to expert for medical professionals when faced with challenging cases. Her unique perspectives and methodologies in Integrative Medicine has earned her a reputation as the person doctors turn to when conventional answers fall short.

        For those eager to stay connected with Dr. Dani Gordon, visit her website at London Resilience Clinic and follow her on Twitter @DrDaniGordon and Instagram @DrDaniGordon.

        Lots of Love,

        Dave & Steve

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        High protein falafel wrap!! Super easy to make and genuinely delicious! We use tempeh or tofu as the extra protein hit, add in more chilli or spices for a more punchy flavour. When we made these first we ended up eating them for brekkie and they went down a treat!

        An image of High Protein Falafel Wrap

        High Protein Falafel Wrap


        Super easy to make and genuinely delicious! We use tempeh or tofu as the extra protein hit, add in more chilli or spices for a more punchy flavour. When we made these first we ended up eating them for brekkie and they went down a treat!

        Takes 13 minutes

        Serves 23

        Ingredients
         

        Falafel

        • 400 g chickpeas
        • 1/2 onion
        • 2 cloves garlic
        • 2 tsp ground cumin
        • handful fresh parsley
        • 150 tempeh
        • 1 lemon juice
        • 1/2 tsp salt
        • 1/4 tsp ground black pepper
        • 2 tbsp oil for frying

        To assemble

        • 2 wholemeal tortilla
        • 350 g hummus
        • 1 tomato
        • 1 baby gem lettuce
        • 100 g red sauerkraut
        • 3 tbsp tahini
        • 6 tbsp yoghurt we used coconut!
        • 15 g fresh parsley

        Instructions
         

        • Drain and rinse the chickpeas. Peel the onion and garlic and roughly chop.
        • Dice the parsley and roughly chop the tempeh and add them all to a food processor or blender along with the lemon juice, salt, black pepper, cumin and pulse/ blend until it comes together but not too much.
        • Using a spoon or clean hands shape into small balls.You can cook them in a deep fat fryer for a crispier, more authentic falafel, or shallow fry them in a non-stick pan with the 2 tbsp of oil and else bake them in an air fryer or oven for a lower fat version. Cook the falafel till lightly brown on the outside. 
        • Dice the tomato, slice the lettuce. For the tahini cream, mix the tahini along with the yoghurt with juice of 1/2 a lemon until it comes together into a lovely cream that can drizzle nicely.
        • To bring together, on a wrap or tortilla add a generous spread of hummus, some tomato, lettuce, sauerkraut, the falafel, drizzle over the tahini cream and finish with some pickled red onions for a nice acidic pop! Wrap up and enjoy!

        Nutrition

        Calories: 85kcalCarbohydrates: 9gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 114mgPotassium: 155mgFiber: 2gSugar: 1gVitamin A: 118IUVitamin C: 3mgCalcium: 35mgIron: 1mg
        Print Recipe

        An image of Tiramisu

        Tiramisu


        A vegan spin on the classic Italian coffee-soaked dessert, tiramisu, which translates to "lift me up." This version combines a light, coffee-infused sponge with layers of creamy filling, sure to satisfy any sweet craving. Alessia, our Italian friend, rates it a 9.5/10—though she’d love a touch more cream!

        Takes 40 minutes

        Serves 10

        Ingredients
         

        For the Vegan Lady Fingers (Sponge):

        • 200 g white flour
        • 150 g caster sugar
        • 1 tbsp baking powder
        • ¼ tsp baking soda
        • 150 ml oat milk or other plant milk of choice
        • 50 ml neutral oil e.g., sunflower or vegetable oil
        • ½ tbsp vinegar
        • ½ tsp vanilla essence

        For the Coffee Mixture:

        • 300 ml strong coffee
        • 50 ml brandy marsala, Kahlua, or additional vanilla essence

        For the Cream Layer:

        • 900 g coconut cream or 200 g vegan cream cheese & 250 g vegan double cream
        • 100 g icing sugar
        • ¾ tsp vanilla essence

        For Topping:

        • 2 tbsp cocoa powder
        • 30 g grated dark chocolate

        Instructions
         

        • Preheat and Prepare the Pans:
          Preheat the oven to 180°C (fan).
          Line two 25 x 35 cm brownie trays with parchment paper.
        • Make the Vegan Lady Fingers:
          In a large mixing bowl, combine the flour, caster sugar, baking powder, and baking soda. Sift the dry ingredients to remove any lumps.
          In a separate bowl, mix the oat milk, oil, vinegar, and vanilla essence.
          Create a well in the centre of the dry ingredients and pour in the wet mixture. Mix gently using a spatula or hand mixer until just combined.
          Divide the batter evenly between the two prepared trays, spreading it into a thin, even layer.
          Bake for 25 minutes, then remove from the oven and allow the sponge to cool completely.
          Once cooled, slice the sponge into 16 fingers (approx. 3 cm wide and 10 cm long).
          Return the sliced sponge fingers to the oven for an additional 10 minutes to dry out slightly, then set aside to cool fully.
        • Prepare the Cream Layer:
          If using coconut cream, chill the coconut milk in the fridge beforehand to separate the cream layer.
          Scoop the thick coconut cream from the top of the can, add the icing sugar and vanilla essence, and mix gently until smooth, avoiding over-mixing as this may cause curdling.
          If using vegan cream cheese and double cream, whip the double cream until it reaches soft peaks, then fold in the cream cheese, icing sugar, and vanilla essence. Mix until a thick, smooth consistency is achieved.
        • Prepare the Coffee Mixture:
          In a shallow bowl, combine the strong coffee and brandy (or your chosen alternative) and stir to mix.
        • Assemble the Tiramisu:
          Quickly dip each sponge finger into the coffee mixture, ensuring they’re soaked but not overly saturated.
          Layer half of the soaked lady fingers on the base of a serving dish.
          Spread half of the cream mixture evenly over the lady fingers.
          Add a second layer of soaked lady fingers, followed by the remaining cream. Smooth the top evenly with a spatula.
          Place the assembled tiramisu in the fridge to chill for 20 minutes to 1 hour, allowing it to firm up.
        • Finish and Serve:
          Before serving, dust the top with 2 tablespoons of cacao powder through a fine sieve.
          Sprinkle the grated dark chocolate evenly over the top.
          For a variation, garnish with freeze-dried raspberries or strawberries if available.
        • Enjoy:
          Serve chilled and enjoy this creamy, indulgent tiramisu!
        Keyword Tiramisu
        Print Recipe

        The Happy Pear Podcast

        Adam Guthrie, a distinguished plant-based chef and health advocate, shares his incredible journey on this latest episode.

        Episode 144

        Adam’s life took a dramatic turn when he embraced a plant-based lifestyle that not only saved his life but also became the cornerstone of his mission to help others achieve wellness. With a personal transformation story that’s both inspiring and compelling, Adam’s experience navigating the world of plant-based cuisine is truly remarkable. He channels his expertise into empowering individuals to shed weight and reclaim their health through tailored courses and rejuvenating retreats.

        In this episode we dive into a captivating conversation with Adam Guthrie. Discover the pivotal moments that led him to adopt a plant-based lifestyle, learning how this choice became the catalyst for his personal and professional transformation. Through this episode, explore how Adam transitioned from a life-changing health experience to becoming a leading figure in the realm of plant-based culinary arts. His dedication to guiding others in embracing a healthier lifestyle through his courses and retreats is both insightful and inspirational.

        Prepare to be inspired and motivated to embark on your own path towards a healthier, plant-powered life.

        Lots of Love,

        Dave & Steve

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        An image of Chocolate, Coffee Caramel 3 Tiered Cake

        Chocolate, coffee caramel 3 tiered cake


        The combination of coffee, caramel and chocolate is a beautiful thing, this is a really light chocolate sponge with a balanced butter cream, both the cocoa and coffee offset the sweetness and the coffee adds this amazing subtle mocha like flavour, this is a beautiful, impressive cake!

        Takes 59 minutes

        Serves 16

        Ingredients
         

        Chocolate sponge

        • 300 g self raising flour
        • 250 g sugar
        • 70 g cacao powder
        • 1 tsp baking powder
        • ¼ tsp baking soda
        • 300 ml strong black coffee
        • 100 g vegetable oil
        • 1 tsp vanilla essence
        • 100 g coconut yoghurt

        Caramel sauce

        • 200 g sugar
        • 50 g plant based butter
        • 100 ml coconut cream the fat from 1 tin of coconut milk

        Buttercream

        • 300 g vegan block butter
        • 580 g icing sugar
        • 4 tbsp cocoa powder
        • 2 tbsp ground coffee powder
        • 2 tbsp plant milk

        Instructions
         

        • Method;
        • Preheat oven to 180 C degrees fan
        • Grease and line 3 x 20cm (or 8 inch) springform cake tins with baking parchment on the base.
        • In a large mixing bowl, Sieve in all the dry ingredients, the flour, sugar, cacao powder, baking powder and baking soda and mix well. Make a well in the centre.
        • In a jug mix the coffee, coconut yoghurt, vegetable oil, and the vanilla essence.
        • Add the wet ingredients to the dry ingredients and mix well until they just come together into a nice smooth uniform batter using a spatula.
        • Split the mixture between the three lined cake tins and smooth it so it’s level on top. Place in the preheated oven for 20-26 minutes rotating half-way through cooking time to ensure they cook evenly. To check if cooked by placing a skewer in the centre, it should come out clean, if not put back in the oven and cook a little longer until the skewer comes out clean and dry. Remove cakes from the oven and set aside on a rack to cool fully.
        • While the cakes are cooling, prepare the butter cream and caramel.
        • For the Chocolate buttercream – Add the vegan butter to a large bowl and using an electric whisk or fork cream the butter, sift in the icing sugar and the cacao powder, coffee and 2 tbsp of plant milk. Using a fork or whisk, bring it all together. Alternatively you can use an electric mixer or stand mixer but a fork will also work fine too!
        • To make the caramel, add the caster sugar to a medium sized saucepan, along with 3 tbsp of water, give it a mix till it comes together and looks a little like a syrup. Put on a high heat and do not stir it again, leave to cook for approx 5-6 mins until the edges start to go lightly golden. Cut 50g of plant based butter into 6 cubes and carefully add them in, next add in the 100g of coconut cream. Turn the caramel off the heat and use a whisk to bring it together to a smooth silky golden caramel.
        • Once the 3 cakes have cooled, use a serrated knife to level the 3 cakes
        • To assemble the cake, choose the base and add 2 tbsp of butter cream to a flat plate or cake board and spread it out and add the base layer, add ⅓ of the buttercream to the top of this base cake, gently spreading evenly using a spatula to the edge.
        • Add a generous drizzle of caramel on top of the butter cream, ensuring not to go over the edges and gently place the second cake on top, pressing it down lightly so the filling just comes to the edge. Then add another ⅓ of the butter cream to the top of the cake, again working your way from the centre, spreading the butter cream to the edge. Add a good drizzle of caramel on top of this butter cream and add the final cake on top, followed by the remaining butter cream and finish by carefully drizzling some caramel over the top (not too much but enough to create some lovely droplets. Keep any remaining caramel to serve.
        • Slice into big door stopper slices and enjoy!
        Print Recipe

        An image of Golden Cauliflower Florets with Almond Cream and Pomegranate

        Golden Cauliflower florets with almond cream and pomegranate jus


        A super beautiful meal that hits all the senses and only takes a few mins to make. It makes a wonderful sharing plate or platter

        Takes 30 minutes

        Serves 4

        Ingredients
         

        • 1 cauliflower
        • 1 tsp ground turmeric
        • 1 tbsp oil

        Almond cream

        • 500 ml natural soy yoghurt
        • 5 tbsp almond butter
        • Juice of 1/2 Lemon
        • Pinch of salt

        Pomegranate quick jus

        • 1 pomegranate
        • 1 tbsp maple syrup
        • 2 tbsp tararmi/ soy sauce
        • 1/2 tsp chilli powder optional

        To serve

        • 1 pomegranate
        • 15 g fresh coriander
        • Crackers or toasted sourdough

        Instructions
         

        • Preheat oven to 200 degrees C
        • Fill and boil the kettle. Cut the cauliflower into bite size florets while keeping some of the smaller leaves and add to a medium sauce pan and cover with just boiled water. Add a generous pinch of salt and the tsp of turmeric powder and mix and bring to a boil, reduce to a simmer and leave to cook for 8 mins. Drain and add to a baking tray along with a generous pinch of salt and 1 tbsp of oil and mix well. Bake for 10-14 mins until it starts to charr around the edges. Take out and set aside.
        • For the pomegranate jus cut the pomegranate in half and place over a medium sized bowl and squeeze all the juice you can out of it including the seeds and pulp. Add to a small saucepan along with the tamari/ soy sauce, maple syrup and chilli powder and bring it to a boil, reduce to a simmer while stirring continuously and allow it to reduce for 4-5 mins. Pour through a sieve into a bowl to remove the seeds. It should be the texture of a nice syrup or a pomegranate molasses and have a real strong taste.
        • For the almond cream add the yoghurt to a bowl along with the almond butter, lemon juice and salt and mix until it comes together into a nice cream. Taste and adjust the seasoning to your liking.
        • Shook the seeds from the last remaining pomegranate and finely dice the coriander. Toast any bread.
        • To plate up on a large plate pour on the almond cream and spread it out towards the edge of the plate leaving some room in the middle. Add in the roasted cauliflower, drizzle over the full pomegranate jus, sprinkle over some pomegranate seeds and the diced coriander.
        • Enjoy!
        Print Recipe

        The Happy Pear Podcast

        We are thrilled to welcome back one of our favorite guests, Dr. Melanie Joy. Dr. Melanie Joy is a renowned psychologist and author, known for her groundbreaking work in the fields of relational literacy and the study of carnism.

        Episode 143

        Dr. Melanie Joy is a distinguished psychologist with a wealth of expertise in the domains of communication, relationships, and activism. Her insights have been transformative and enlightening, making her a sought-after authority on these subjects.

        We had the privilege of recording in person with Dr. Melanie Joy. Together, we delved into the concept of relational literacy and how it plays a pivotal role in effective communication, not only on a personal level within your own relationships but also on a global scale within the realms of politics and activism. Dr. Mel has formulated a groundbreaking approach that dissects the components of relational literacy, offering you the keys to improved interpersonal connections and societal change.

        We also explore the intriguing topic of carnism—what it is and how Dr. Melanie Joy first encountered it in her work. This discussion sheds light on the hidden mechanisms that underlie our attitudes toward eating animals and the food industry.

        This episode is a treasure trove of invaluable takeaways that are universally applicable. Whether you’re seeking to enhance your work relationships, navigate your personal connections more effectively, or deepen your understanding of global issues, Dr. Melanie Joy’s insights offer a profound and practical guide.

        Finally, don’t miss our discussion on Dr. Mel’s latest book, “How to End Injustice,” which we wholeheartedly recommend. Join us on this enlightening journey to unlock the power of relational literacy and gain a deeper understanding of the world we live in.

        Lots of Love,

        Dave & Steve

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        This Ginger and Sesame Noodles is a beautiful way to get anyone to eat more greens. Here we use boiling sesame oil to “cook” our base flavours resulting in an incredibly tasty meal! First time we made this Ned my 6 year old and I, ate it for breakfast! Literally ready in 10 minutes and really packed with flavour!

        An image of Ginger and Sesame Noodles

        Sesame Ginger Noodles in 10 mins


        This is a beautiful way to get anyone to eat more greens. Here we use boiling sesame oil to “cook” our base flavours resulting in an incredibly tasty meal! First time we made this Ned my 6 year old and I, ate it for breakfast!

        Takes 10 minutes

        Serves

        Ingredients
         

        • 200 g Rice noodles
        • 2 tbsp seasme oil
        • 1 tbsp maple syrup
        • 2 tbsp Tamari
        • 2 cloves garlic finely chopped
        • 1 thumbsized piece ginger finely chopped
        • 1 tsp chilli flakes
        • pinch salt
        • 100 g kale finely chopped
        • handful coriander stalks finely chopped
        • 1/2 red chilli

        Instructions
         

        • Cook noodles according to instructions and drain, reserving 4 tbsp of the noodle water water.
        • Finely diced the ginger, garlic, scallion, coriander stalk and put into a heat proof bowl. Remove the stalk from the kale and finely dice it.
        • In a small saucepan or small frying pan add the 4 tbsp of noodle water to the oil and tamari and allow to cook for a further min until its boiling hot.
        • Carefully pour over the oil, tamari and pasta water onto the finely diced veg and leave to cook for 2 mins.Add in the cooked noodles and enjoy!
        Keyword noodles
        Print Recipe

        Super vibrant and full of flavour, these Mexican-inspired tacos are phenomenal, beautiful to look at, and equally delicious. We served them with pickled cabbage and a lacto-fermented chilli sauce to enhance the natural probiotics for better gut health. For a more authentic experience, you can make your own corn tacos – it takes longer but is fun and gives an amazing flavour.

        An image of Mexican Style Corn Tacos with Chimichurri and a “Meaty” Black Bean Salsa

        Mexican style corn tacos with chimichurri and a “meaty” black bean salsa


        Super vibrant and full of flavour, these Mexican-inspired tacos are phenomenal, beautiful to look at, and equally delicious. We served them with pickled cabbage and a lacto-fermented chilli sauce to enhance the natural probiotics for better gut health. For a more authentic experience, you can make your own corn tacos – it takes longer but is fun and gives an amazing flavour.

        Takes 40 minutes

        Serves 4

        Ingredients
         

        • 2 tbsp miso paste
        • 1 tbsp maple syrup
        • 1 tsp red wine vinegar
        • 1 tsp smoked paprika
        • 1/2 tsp chilli powder
        • 1 tbsp oil
        • 150 g tempeh 

        Chimchurri sauce

        • 1/2 red chilli
        • 1 clove garlic
        • 10 g fresh coriander
        • 5 g fresh flat parsley
        • 40 ml red wine vinegar
        • 60 ml olive oil
        • generous pics of salt

        Black bean salsa

        • 250g tin black bean
        • 150g tin sweet corn
        • 2 tomatoes
        • 1 acovado
        • 1 lime
        • pinch of salt

        To serve

        • 8 corn tacos
        • Pickled red cabbage (sauerkraut)
        • chilli sauce

        Instructions
         

        • Preheat the oven to 200°C (fan-assisted)
        • Prepare the tempeh:
          Cut the tempeh into thin, long blocks about 1 cm thick. In a bowl, mix together the miso paste, smoked paprika, chilli powder, maple syrup, and red wine vinegar until smooth.
          Place the tempeh on a baking tray and brush one side with the paste, ensuring it's well covered. Spray with oil to help it caramelise.
          Bake for 8 minutes, then take it out, turn the tempeh, and brush the other side with the paste. Spray with oil again and bake for another 5 minutes. If there’s any remaining paste, brush it on and bake for a few more minutes until the tempeh looks dry on the outside.
          Leave to cool before slicing.
        • Make the chimichurri:
          Finely chop the flat-leaf parsley, coriander, and red chilli. Peel and finely dice the garlic.
          Combine everything in a bowl with the salt, red wine vinegar, and olive oil.
          Mix well, taste, and adjust seasoning if needed. Set aside.
        • Prepare the salsa:
          Cut the avocado, remove the skin and discard the stone. Dice the avocado and place it in a bowl with a pinch of salt and the lime juice. Mash with a fork until combined.
          Finely dice the tomatoes and add them to the avocado. Drain and rinse the black beans and sweetcorn, letting them dry briefly before adding them to the avocado and tomato mixture.
          Mix well and adjust the seasoning with more salt or lime juice to taste.
        • Slice the tempeh:
          Once cooled, slice the baked tempeh into thin strips.
        • Assemble the tacos:
          Add a generous spoonful of the black bean salsa to each taco, followed by about 6 slices of tempeh.
          Drizzle generously with the chimichurri sauce, and top with pickled cabbage and chilli sauce for extra flavour.
          Repeat with the remaining tacos until all fillings are used.
        • Enjoy!
        Keyword tacos
        Print Recipe

        This is such a pretty, beautiful cake and surprisingly easy to make. The combination of chocolate and hazelnut is a delightful match. We added almond essence for a subtle flavour, but if you prefer not to include it, feel free to leave it out.

        An image of Chocolate Hazelnut Loaf Cake

        Chocolate Hazelnut loaf cake


        This is such a pretty, beautiful cake and surprisingly easy to make. The combination of chocolate and hazelnut is a delightful match. We added almond essence for a subtle flavour, but if you prefer not to include it, feel free to leave it out.

        Takes 1 hour

        Serves 8

        Ingredients
         

        • 150 g self raising flour
        • 100 g hazelnuts
        • 150 g caster sugar
        • 120 ml non dairy milk
        • 120 g plant based butter
        • 2 tbsp ground flax seeds
        • pinch salt
        • 1/2 tsp almond extract

        Chocolate Coating

        • 200 g dark chocolate
        • 80 g plant based butter
        • 50 g hazelnuts for garnish

        Instructions
         

        • Preheat the oven to 170°C (fan-assisted).
        • Make the flax egg:
          Add the ground flax seeds to a bowl with 6 tbsp of water.
          Mix well and leave to sit for a few minutes to thicken. This will act as a binding agent for the cake.
        • Toast the hazelnuts:
          Spread the 150g of hazelnuts on a baking tray and roast in the preheated oven for 15 minutes until golden.
          Remove from the oven, place the hazelnuts in a clean tea towel, and rub them together to remove the skins.
          Set aside ⅔ of the skinned hazelnuts and grind them in a food processor until they reach a coarse flour-like consistency.
        • Melt the butter:
          In a saucepan over medium heat, melt the plant-based butter. Remove from the heat once melted.
        • Combine the dry ingredients:
          In a large bowl, mix the self-raising flour, ground hazelnut flour, caster sugar, and a pinch of salt.
        • Combine the wet ingredients:
          To the melted butter, add the flax egg, almond extract (if using), and non-dairy milk. Mix well until smooth.
        • Mix wet and dry ingredients:
          Pour the wet mixture into the dry ingredients and stir until well combined.
        • Prepare the tin:
          Line a 1lb loaf tin with baking parchment and pour the batter into the tin, smoothing the top.
        • Bake:
          Place the tin in the preheated oven and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool completely in the tin.
        • Prepare the chocolate coating:
          Cube the butter and chop the dark chocolate into small pieces.
          Add both to a saucepan and heat over medium heat, stirring constantly until melted and smooth.
        • Coat the cake:
          Once the cake has cooled, carefully pour the melted chocolate mixture over the top, ensuring the cake is fully coated.
        • Garnish:
          Cut the remaining toasted hazelnuts in half and press them gently into the chocolate coating around the cake.
          Sprinkle any leftover hazelnut crumbs on top for added texture.
        • Serve:
          Slice and enjoy this beautiful chocolate hazelnut loaf!
        Keyword cake
        Print Recipe

        The Happy Pear Podcast

        Welcome back Dr. Alan Desmond, a Consultant Gastroenterologist, a friend, a collaborator and a true pioneer in the realm of gut health. With extensive experience and dedication to the field, he has become a respected authority on the gut microbiome. Dr. Al is on a mission to empower individuals to take control of their health by understanding the crucial role that the gut plays in our overall well-being.

        Episode 142

        He explains why your gut microbiome is essential to your health both physically and mentally.The discussion covers practical tips and strategies for nurturing a thriving gut microbiome. Listeners gain insights into the importance of a balanced diet that incorporates fiber-rich foods and pre & probiotics.

        And what’s more, we have partnered with Dr. Al to create an exclusive online course known as “The Gut Health Revolution.” This transformative course guides participants on a journey to better gut health, offering expert insights and practical tools for a healthier, happier life. Those who join the course also get access to our membership with hours of food, movement, and mindfulness content.

        Don’t miss this captivating episode, find out more about your gut and how you can take control of your well-being.

        Lots of Love,

        Dave & Steve

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        Produced by Sean Cahill & Sara Fawsitt

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