The World of The Happy Pear
Covering everything from smoothies and snacks to delicious lunches and dinners, Wicklow’s Happy Pear cafe owners David and Stephen Flynn are on a mission to help us all discover delicious healthy eating does not have to be difficult.
In their new book, The World of the Happy Pear, the food is inspired by their friends and family and the vegetarian twosome share more of their favourite recipes. If you need to fuel your body for good health, check out these great ideas…
ELSIE’S SUPER SMOOTHIE
Dave had the best drink he ever had in a health food shop in California. It was a green smoothie that cost $18 and he thought it was a mistake. It was the best mistake he ever tasted! For the last two years Dave and his daughters have been trying to reverse-engineer it; now they think they’ve cracked it!
MAKES ABOUT 1200ML
50g goji berries
2 heaped tablespoons cacao powder
1 tablespoon spirulina
2 tablespoons bee pollen (and some extra for topping)
1 litre water
Put all the ingredients into a blender and whiz till smooth. Top with some extra bee pollen.
CHOCOLATE CHIP COOKIE SMOOTHIE
This is Dave’s best shot at making a healthy brekkie smoothie that tastes as good as chocolate chip cookie dough ice- cream! We use water here to keep it light, but you can use milk of your choice instead.
MAKES ABOUT 600ML
3⁄4 teaspoon vanilla extract
60g chopped dates
60g roasted cashew nuts zest of 1 orange (optional)
3 tablespoons cacao nibs/dark chocolate chips
Measure the water into a blender jug and add the vanilla extract. Soak the dates and cashew nuts in the water for 5 minutes. The orange zest can be a nice extra to add a zing to the flavour. Blend till smooth. Once blended, stir through the cacao nibs/ dark chocolate chips, keeping them whole.
MINT CHOCOLATE CHIP SMOOTHIE
It’s worth seeking out the peppermint oil for this recipe. In this case it really makes this smoothie POP!
MAKES ABOUT 600ML
60g cashew nuts
60g chopped dates
3⁄4 teaspoon spirulina
a few drops of peppermint oil
500ml oat milk or milk of your choice
3 tablespoons cacao nibs/ dark chocolate chips
Put all the ingredients (except for the cacao nibs/dark chocolate chips) into a blender and blend until smooth. Once blended, mix through the cacao nibs/dark chocolate chips, keeping them whole.
FLU-BUSTER MOJITO SMOOTHIE
This super-healthy ‘mojito’ is sure to knock the socks off any cold or flu symptoms you have! It’s a great pick-me-up and immune system booster.
MAKES ABOUT 650ML
juice of 1 lemon
juice of 1 grapefruit
1 ripe avocado
400ml apple juice
a good bunch of fresh mint
1⁄2 a thumb-size piece of fresh ginger
lemon slices and mint leaves, to garnish
Roll your lemon and grapefruit on a work surface (you always get more juice after rolling them). Squeeze the juice (removing any pips) and put into a blender jug.
Scoop out the avocado flesh from its skin and put into the blender along with the lemon, grapefruit and apple juice, and the mint leaves, removed from their stalks.
If you have a high-speed blender you can put the ginger in whole. If you have a regular blender, grate your ginger before adding. Blend the mixture well.
Serve with a couple of lemon slices and mint leaves in each glass.
QUINOA AND FLAX PANCAKES
We first made these pancakes with our friend the lovely Roz Purcell. They are super-tasty, packed full of protein, complex carbs and good fats, and have the added benefit of being gluten- and dairy-free.
MAKES ABOUT 10 SMALL PANCAKES
125g quinoa (uncooked)
2 tablespoons whole flax seeds 250ml rice milk
1 teaspoon vanilla extract
3⁄4 of a medium-size banana
2 tablespoons honey
a pinch of salt
a little oil for cooking
fresh fruit of your choice yoghurt
In a high-speed blender or coffee grinder, blend the uncooked quinoa and flax seeds together until they reach a flour-like consistency (they do blend in some regular domestic blenders but not all!). Add the rest of the ingredients, except the oil, and whiz together.
Pour a tiny dash of oil into a non-stick frying pan, mix it around the pan and wipe away with a piece of kitchen paper to remove any extra fat. Put the pan on a high heat and allow it to heat up for a few minutes.
Pour in a dollop of your pancake batter and spread it out evenly in the pan. Turn the heat down to medium. Once the edges start to cook and the centre starts to develop holes or bubbles, flip the pancake over and cook the other side until it gets light brown. Put your cooked pancake on a plate and cover it with a tea towel to keep warm. Make the rest of your pancakes the same way, until the batter is used up.
TIP: If the batter starts to get too thick, add a little more rice milk to thin it out.
GRILLED HALLOUMI BURGER WITH CHILLI KETCHUP AND TAHINI MAYO
This is a fab barbecue recipe and goes down a treat with both veggies and non-veggies – always a winner! It’s one of the most popular dishes on our evening menu.
1 red pepper
5 tablespoons olive oil
1 teaspoon salt
1 x 200g pack of halloumi cheese
4 burger buns or wholemeal pittas
homemade ketchup (page 184)
homemade Happy Pear mayo (page 181)
50g rocket or similar greens
Start by preparing your veg. Cut the courgette in half and then into thin strips lengthwise. Slice the aubergines lengthwise into thin strips. Chop the pepper vertically into four large sections, discarding the core with the seeds. Chop the halloumi into 4 thin rectangular slices.
Put the cut veg into a large bowl with 4 tablespoons of the oil and the salt. Mix well until they all have a nice even coating.
Start to grill the prepared veg on a hot barbecue, turning regularly – you want them nicely charred but also soft and tender.
Remove your cooked veg from the grill and set aside while you cook the halloumi – it will cook very quickly! Put it on the barbecue until it has nice grill marks on each side, about 5 minutes.
Toast the buns on the barbecue, then layer them up with some homemade ketchup on the bottom bun, Happy Pear mayo on the top bun, grilled courgettes, aubergine, halloumi, roasted peppers and some rocket in between. Alternatively you can spread the inside of your toasted pitta pocket with ketchup and mayo on either side and fill with your halloumi, veg and greens. Take the first bite . . . epic, and oh so tasty!
The World of the Happy Pear, simple and delicious food for a happier healthier you by David and Stephen Flynn is published by Penguin and costs €24 from all good bookshops.