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the happy pear

Wicklow-based food company The Happy Pear has opened a new café in Terminal 1 at Dublin Airport. 

The new outlet which is the airport’s first plant based restaurant employs 20 people and is located after security screening in Terminal 1. Happy Pear founders Stephen and David Flynn were at Dublin Airport to open the new outlet, which is the group’s fourth café and to serve some of its first customers. 

The Happy Pear was founded by twins Stephen and David Flynn, who have built their business on the ideals of health, happiness and community. 

The new eye-catching Dublin Airport outlet is being opened in association with global food service group HMSHost International. The grab and go offering features a wide range of healthy food, with both hot and cold breakfast, lunch and dinner options available. 

“The Happy Pear is an energising and uplifting brand and I am delighted to welcome its new outlet to Terminal 1,” said Dublin Airport Managing Director Vincent Harrison. “This new grab and go café is a fantastic addition to the food offering in Terminal 1 and I have no doubt that its healthy menu offering will be very popular with passengers,” he added. 

“We strongly support The Happy Pear’s sustainable ethos, and this is something that we are developing with all of our food and beverage operators at Dublin Airport,” according to Mr Harrison. 

The new Happy Pear outlet at the airport will feature hand-roasted coffee, delicious healthy cakes, a selection of vegan and vegetarian offerings, and signature sandwiches, salads, soups and hot food bowls. The menu will also feature The Happy Pear’s award-winning pesto and hummus products. 

The Happy Pear, which was founded in Greystones, Co Wicklow in 2004 and now employs 120 people, currently comprises three cafes, a farm, a branded product range, a coffee roastery, and a range of online courses for happier, healthier living. 

“We’re particularly pleased to open Dublin Airport’s first plant based café,” said The Happy Pear Co-founders, David and Stephen Flynn. “We’re thrilled that our healthy food ideas are among some amazing Irish brands at the airport and we’d like to give a massive thanks to Dublin Airport and HMSHost International for the opportunity to partner on our fourth café,” the brothers added. 

“More and more people are seeking healthier food options and our new Dublin Airport café is an amazing opportunity to offer that option for people while they are on the move. Our entire product range is made from natural ingredients with no artificial preservatives, colours or flavourings and this is something that we are particularly proud of.” 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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The new Happy Pear outlet at Dublin Airport will use fully compostable take-away food containers, cups, cutlery and straws. Customers will also be rewarded through incentives such as a 20% discount on hot drinks if they use a reusable cup. 

The Happy Pear cafés also donate any surplus food to local charities through the food redistribution charity, FoodCloud and coffee grinds are used by local gardeners. Happy Pear’s vans run on compressed natural gas, helping to reduce vehicle CO2 emissions by more than 20% and it has also installed LED light fittings across its production facilities and at its head office. 

 

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Bestselling authors and founders of The Happy Pear, David and Stephen Flynn, have teamed up with award-winning facialist, founder of The Skin Nerd, Skingredients and Cleanse Off Mitt, and bestselling author, Jennifer Rock, and registered GP, Dr Gemma Newman, who has a specialist interest in women’s health and nutrition, to create a four-week online course designed to help feed the skin from within, through a combination of a wholefood plant-based diet and expert skincare advice.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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The course includes a printable recipe booklet, containing over 50 delicious plant-based recipes, created by David and Stephen, tailored meal plans, shopping lists, and advice on plant-based eating, as well as expert skincare advice from Jennifer, covering all aspects of skin health, including how to identify your main skin concerns, establishing a skincare routine, skin throughout our lifetime, whole body skin health, SOS skin tips and more. Participants also have access to a private online community and weekly live Q&As with David, Stephen, Jennifer and Dr Newman.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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This is the latest addition to The Happy Pear’s hugely successful online courses range, which includes The Happy Heart, The Happy Gut, and The Ultimate Vegan Cooking Course.

The Happy Heart course and The Happy Gut course have both been designed in collaboration with medical experts, including a consultant gastroenterologist and a registered dietician. 

Their courses have helped thousands of people in over 72 countries worldwide improve their wellbeing, with 57 percent of participants reporting an increase in energy levels, 54 percent reporting an improvement in their mood, and 38 percent experiencing weight-loss, as a result of taking part. 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by The Happy Pear (@thehappypear) on

David and Stephen said: “Eating more fruit and vegetables is one of the kindest things we can do for our planet and our bodies and skin. At The Happy Pear, we want to create a healthier and happier world and true health really starts from within and what we put into our bodies, that’s why we’re so happy to partner with Jennifer on The Happy Skin to empower people to make change through the food they eat.” said the brothers Stephen and David Flynn. 

Jennifer added: "Skin health requires an approach that addresses not only the outside of your skin but the inside, focusing on feeding it from the root, so to speak. I feel that the skincare you use on the outside should mirror what you get in through food for the best results.

"The Skin Nerd is about empowering people by arming them with the education they need to take care of their skin, which is something I’m lucky to have done for years in my career as a global skin tutor. I believe that feeling confident in your skin and having the right tools to get there is integral, so I am delighted to have joined forces with Dave and Stephen on The Happy Skin online course!”

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Our generation often gets branded as lazy and entitled, but this couldn't be further from the truth.

Most of us are constantly working, thanks to the Internet.

Being able to be online or connected to your email means that we rarely just work our 9-5 job.

Often our work spills over into our weekends and evenings.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Jamie White (@jamiewhite) on

Now research from VHI has shown that nearly 80 percent of employees believe that mental health issues are of increasing concern.

Additionally, 67 percent of those surveyed said they need to take more care of their mental health.

Even though workers are drawing these conclusions, they're still hesitant to reach out for help. 

A staggering 61 percent have never sought help and half of the people surveyed actually believe that they must hide the stress they feel at work if they are to maintain their career prospects.

Furthermore, 41 percent said they would even hide their mental health from a friend.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Jamie White (@jamiewhite) on

Researches said the report represents worrying levels of unhappiness, dissatisfaction and stress amongst a significant proportion of the working population.

In particular, those under 34 and people working in the tech industries characterise their levels of stress as problematic rather than as part of the normal cut and thrust of life.

Attempting to tackle this problem by giving young professionals the tools to maintain their mental and physical health is Jamie White alongside The Happy Pear.

On January 5 in Dublin Castle, the duo along with Alison Canavan, an award-winning author and wellness coach, and Fiona Brennan will be offering their expert advice.

The Fresh Resolutions Conference will be covering topics such as nutrition and training, wellness and mental health, goal setting and personal motivation, budgeting and financial planning.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by The Happy Pear (@thehappypear) on

If this sounds like something that would float your boat, you can get tickets here

If you're struggling with your mental health, help is only a click away.

You can find helplines and support services here.

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Looking for something to do this Halloween?

If you love a good mystery, make sure to sign up for The Happy Pear’s murder mystery dinner next month.

Dubbed ‘Murder on the Menu’, the event will satisfy even your darkest cravings.

(Cue spooky laughter)

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by The Happy Pear (@thehappypear) on

This upcoming bank holiday on October 28th, The Happy Pear will be giving vegans everywhere the chance to solve a chilling crime.

The evening will include prosecco on arrival and a delicious three-course vegan meal, with prizes for the best fancy dress, best detective, and more!

So, start looking for the most terrifying costume you can find because it could earn you some delicious prizes.

Also, we recommend finding something stretchy that you can let your food baby hang out in. It is a dinner, after all.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by The Happy Pear (@thehappypear) on

The event will take place at The Happy Pear Clondalkin from 6:30-9:30pm and will include a night full of thrills and chills.

At just €49.92, this delectable whodunnit is one evening you will not want to miss.

Make sure to invite your friends and book your tickets early because this must-attend event will sell out quickly.

Buy your tickets here…if you think you can handle a dinner full of horrors and hauntingly scrumptious food.

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It's the weekend gals, and it can only mean one thing: bring all the pancakes, eggs benny and mimosas cause it's brunch time!

If you fancy staying at home and enjoying your food in the comfort of your jammies, we have the recipe you need: these tasty waffles, created by The Happy Pear.

"This is a great recipe that works perfectly for pancakes too. Dave uses this recipe most weekends to make either pancakes or waffles for his daughters – the same batter works great for both.

To make waffles, you will need a waffle iron or waffle maker, but don’t let that put you off – we got ours for €20 online and it’s a great toy! We like to serve our waffles/pancakes with coconut yoghurt, homemade chocolate spread and berries, with a drizzle of maple syrup – just delish!"

So get cooking and enjoy!

Healthy waffles

Ingredients

  • 250g buckwheat flour/ other flour of choice
  • 2 teaspoons baking powder (1½ teaspoons if using white flour)
  • 1 teaspoon sea salt
  • 3 tablespoons maple syrup
  • ½ a banana or 2 tablespoons ground flax seeds
  • 3 tablespoons almond butter
  • 400ml rice milk
  • 1 teaspoon vanilla extract

Method

1. First step, turn on the waffle iron.

2. To make the batter, whiz all the ingredients together in a blender until smooth.

3. Once the waffle iron is hot, spray it with vegetable oil to prevent the waffles from sticking. Pour in the batter, ensuring that you have added enough to cover the full iron, and leaving a bit of room for the waffles to rise slightly.

4. Cook in the waffle iron until they turn nice  and brown. Remove and add toppings of your  choice (see intro, and see the photo for other serving ideas).

The Happy Pear twins are back with a new book, packed with affordable, quick and easy veggie options, as well as clever meat-free versions of popular favourites and inspiring advice on how to be healthier! 

With a huge section of economical easy dinners that can be rustled up in 15 minutes (Thai golden curry, one-pot creamy mushroom pasta); gorgeous hearty dishes (goulash, Greek summer stew); a selection of plant-based alternatives to family favourites (burgers, hotdogs), AND irresistible treats (summer fruit Bakewell tart, double choc brownie cake), Recipes for Happiness is your new favourite cookbook! 

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Ah, the summer time. When our social calenders are stretched just as tight as our budgets. Between festivals, BBQ's and essential patio cocktails it can be tough to find the time, never mind the moolah, to look after our health. 

Well luckily for us the fitness fanatics at The Happy Pear are to the rescue! 

Starting from Sunday 17th of June, The Happy Pear is to run weekly exercise and wellness classes on the grounds of their gorgeous Clondalkin cafe. 

Running on Saturday and Sunday mornings throughout the summer months, the classes have something for everyone including yoga, pilates, mindfulness, essential oils, and more.

Oh, and did we mention that it's for FREE?!

The classes are taught by Irelands top wellness experts and is a follow on from last year's wildly successful free yoga classes-which saw up to a hundred people attend each week. Reckon you'll be among them this year? 

Your dedication to raising early will be rewarded with access to the cafe open for breakfast and coffee. Choose from a cup of hand-roasted coffee (essential), a selection of vegetarian and vegan breakfasts (clean eating buzz) and free organic porridge (get in my belly)! 

The series kicks off with yoga this Sunday 17th June 9.30am-10.30am and runs until 26th August.

For more information on all things free and fitness check out the Summer Wellness Series on Facebook

So gowan, show your body, soul and bank balance some love this weekend. 

 

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In their new book, Recipes for Happiness, The Happy Pear share an incredible recipe for pizza that won't make you feel guilty.

"How to make pizza that ‘tastes great and a little healthier’ was the motivation for this one, the boys say. There are lots of ways to make the base, and here we’re giving you a no-yeast recipe that is super-quick.

To be gluten-free, try buckwheat flour instead. The tomato sauce is full of flavour, to balance the dense wholemeal base. Our topping suggestions are pretty out there, but they are delicious and really work!"

So don't be shy, roll up your sleeves and give it a go!

Pizza three ways

Ingredients

For the base

  • 200g white flour
  • 200g wholemeal flour, plus extra for dusting
  • 2 teaspoons baking powder
  • ¾ teaspoon fine sea salt
  • 2 tablespoons oil
  • 220ml water

For the tomato sauce: (makes 500 g)

  • 8 sun-dried tomatoes 
  • 2 cloves of garlic 
  • 1 x 400g tin of chopped tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon sea salt
  • a pinch of freshly ground black pepper
  • 1½ teaspoons balsamic vinegar

Method

1. Preheat the oven to its maximum temperature.

2. Sift the flours and baking powder into a bowl, then add the salt and oil. Mix well in a circular motion, using your clean hands held in a claw-like shape.

3. Make a well in the middle and slowly add the water. Coat your hand with a little flour and mix until all has come together. Divide the dough into four equal-size balls.

4. Coat a rolling pin with a little flour to stop it sticking. No need to knead the dough, just roll it out using the rolling pin. Roll each ball out as thin as you can (no more than 5mm thick), to ensure a crispy thin base.

5. Sprinkle a little oil and flour on a baking tray to prevent sticking, then gently place your base on the tray and bake in the preheated oven for 8 minutes, without any topping, to ensure a crispy base.

6. Meanwhile, in a small pot, boil the sun-dried tomatoes for 5 minutes, until they become soft and easier to blend, then drain. Peel the garlic.

7. Put all the ingredients for the tomato sauce (including the sun-dried tomatoes) into a blender, and whiz until smooth.

TOPPINGS

"Here are three of our favourite topping suggestions (each recipe is enough for four pizzas)."

POTATO, RADICCHIO, CHEESE AND WALNUTS

  • 1kg waxy potatoes (such as Ditta or Maris Piper) 
  • 2 tablespoons oat milk
  • 3 tablespoons olive oil
  • ¾ teaspoon sea salt
  • 1 teaspoon ground ginger
  • 1 head of radicchio
  • 100g vegan cheese, or other cheese of choice
  • 25g walnuts

1. Boil the potatoes until soft, drain, then mash using a potato masher or large fork, adding the oat milk, olive oil, salt and ground ginger until the mash is thick but has a nice creamy taste.

2. Chop the radicchio in half, remove the firm core in the centre and bottom that is holding it together, and cut the rest into thin, small bite-size pieces. Grate the cheese. Lightly crush the walnuts.

3. Slather a generous serving of tomato sauce on your precooked pizza base, but aim for only a quarter of the sauce you’ve made – you don’t want to make the base soggy. Gently spread over the mashed potato to give a decent base layer. Next, sprinkle on about three-quarters of the radicchio, the lightly crushed walnuts and a good handful of cheese. 

4. Transfer to a warmed baking tray and bake in your hot oven for 8 minutes, until the base is nice and crispy and the topping is turning golden. Bake for longer if the base is still soft. Sprinkle with the rest of the radicchio to give it a nice pop of colour.

KALE, MUSHROOM, CHEESE AND ALMONDS

  • 100g kale
  • 2 tablespoons olive oil
  • a pinch of sea salt
  • 100g vegan cheese, or other cheese of choice
  • 100g oyster mushrooms, or other mushrooms of choice
  • 3 tablespoons tamari/soy sauce
  • 30g flaked almonds

1. Using your clean hands, remove the kale from its stalks and rip into bite-size pieces. Add the oil and salt and massage for a minute, allowing the salt to tenderize the kale.

2. Grate the cheese. Roughly chop the mushrooms and put them into a bowl. Add the tamari and mix well so that each piece of mushroom gets nicely coated. 

3. On your pre-cooked pizza base, spread a generous serving of tomato sauce (about a quarter of the quantity you’ve made). Cover with kale, a good sprinkling of cheese and some oyster mushrooms, and sprinkle some almonds on top. 

4. Lay the base on a heated baking tray and put into the hot oven for 4–6 minutes, until the cheese melts and the base starts to brown slightly. 

FIG, ASPARAGUS, CHEESE AND CASHEW NUTS

  • 4 fresh figs
  • 100g vegan cheese, or other cheese of choice
  • 200g fresh asparagus, or trimmed fine green beans
  • 1 tablespoon oil
  • a pinch of sea salt
  • 25g cashew nuts

1. Thinly slice the figs and grate the cheese. If using asparagus, remove the woody base of each spear. In a bowl, dress the asparagus spears with the oil and salt.

2. Spread about a quarter of the tomato sauce you’ve made on your pre-cooked pizza base, then sprinkle over the cheese and a layer of figs. Top with asparagus and a sprinkle of whole or chopped cashew nuts. 

3. Transfer to a warmed baking sheet and cook in the hot oven, until the cheese melts and the base starts to brown slightly and crisp.

The Happy Pear twins are back with a new book, packed with affordable, quick and easy veggie options, as well as clever meat-free versions of popular favourites and inspiring advice on how to be healthier! 

With a huge section of economical easy dinners that can be rustled up in 15 minutes (Thai golden curry, one-pot creamy mushroom pasta); gorgeous hearty dishes (goulash, Greek summer stew); a selection of plant-based alternatives to family favourites (burgers, hotdogs), AND irresistible treats (summer fruit Bakewell tart, double choc brownie cake), Recipes for Happiness is your new favourite cookbook! 

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We don't know about you, but here in the SHEmazing! HQ, we love granola with a passion.

Whether we use it as topping on our morning porridge, with yoghurt as a yummy dessert, or simply as a tasty little nibble, it has become a part of our every day diet that we don't feel guilty about.  

 

A post shared by Avido food  (@avidofood) on

So when the Happy Pear announce the launch of two new granola recipes, we are first in the line to try them!

After the popular Cool Jim’s Granola, which contains cashews, coconut, raisins, and goji berries, the energic duo has come up with two brand new flavours to mix things up a little. 

Free from any artificial ingredients, Dave’s Cocoa Crunch is a delicious mix of oats, sunflower seeds, coconut, and cocoa powder. Dave created this granola to honour his inner child – when he was a kid he always wanted to eat chocolate-tasting cereals for breakfast, but his mom wouldn’t let him.

Also a great source of fibre, Steve’s Dreamy Granola is made with oats, seeds, nuts, coconut, and raspberries. This is Steve’s low sugar version of granola Nirvana! Both flavours are available now in SuperValu and selected independent foodie stores nationwide.

Because the two brothers have always had a super-competitive mindset, they have had the idea to ask the public to decide who makes the best granola! Will Dave be crowned a granola guru, or will Steve’s gorgeous granola beat him to the granola punch (…of flavour)?

Details of the brekkie battle, as well as how to win free granola, will be released across The Happy Pear social media channels next week, so stay tuned!

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Okay, so I am far from vegan, and truthfully I'm pretty sceptical of vegan recipes.

When I first saw the recipe for vegan pulled pork, I initially thought to myself 'what a crock of shit.'

However, I was wrong, and while it certainly isn't the real deal, this recipe is as close as you can get to the real deal. 

Seriously, it is delicious. 

Image result for vegan gif

Ok what do you need:

For the pulled pork

1x 400g tin of unripe green jackfruit

2 teaspoons of ground smoked paprika

3 cloves of garlic, crushed

4 tablespoons of tamari/ soy sauce

2 tablespoons of tomato puree

2 tablespoons of cider vinegar

2 tablespoons of neutral tasting oil (sunflower) 

4 tablespoons of water

2 tablespoons of maple syrup

To serve

4 burger buns

1/4 portion of vegan coleslaw

Handful of fresh rocket

1 ripe avocado 

Image result for happy pear pulled pork

Then what? 

1. Preheat the oven to 200 degrees Celsius. 

2. Shred the jackfruit into little strips, pulling it apart with your hands and removing any seeds or tough, ligament type bits. Transfer to a colander and rinse under cold water, then set aside. 

3. Now to make the barbecue sauce. Put the paprika, garlic, tamari, tomato puree, vinegar, oil, water and maple syrup into a medium sized bowl and mix well with a fork. Add the jackfruit, mixing very well with your hands to coat it all with the sauce. Spread the marinated jackfruit out well on a baking tray and bake in the preheated oven for 15 minutes, or until it starts to brown and crisp slightly.

4. Now assemble the sandwiches. Put a healthy serving of your vegan pulled pork onto each burger bun, along with a few spoonfuls of coleslaw and some rocket. Fling on a few slices of avocado, and you're good to go. 

DELICIOUS. 

We got this recipe from the new book 'The Happy Pear, Recipes for Happiness' by the two lads. 10/10 would recommend to a friend. 

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After a month full of office chocolates and late nights with friends, it's not hard to see why many of us attempt to embrace a healthier lifestyle once January rolls around.

It's a time to let go of old habits and make positive changes in our lives – but just like most things that are good for us, it's easier said than done.

But never fear, because The Happy Pear wants to help you start 2018 on the right foot.

Running from Monday January 8 to Sunday February 4 at The Happy Pear's Clondalkin location, the Happy Heart course will help participants improve their health through a whole food and plant-based approach to eating.

For just €149, the course is delivered both online and in the classroom and has been designed to help participants learn how to make delicious and easy food that will boost energy levels, perk up health, lower cholesterol, and promote weight loss.

The Happy Pear founders, Dave and Steve, have supported thousands of people to make healthier eating and lifestyle choices through this course over the years.

Those who have successful completed the lessons have had great results including an average 20% drop in cholesterol, lower blood pressure, weight loss and renewed energy, and all through food.

The NEW blended Happy Heart online and classroom course in Clondalkin includes:

  • Access to The Happy Heart online course for 8 weeks

  • Two evenings of demonstrations at The Happy Pear, Round Tower, with Dave and Steve, plus the chance to taste lots of delicious plant-based food (on Monday 8th and Monday 29th January, 7 – 9pm)

  • Two 'Happy Heart Meetup' evenings with guest speakers (on Wednesday 17th and 24th January, 7.30 – 9pm)

  • Access to online whole food and plant-based recipes, videos, meal plans, shopping list and nutritional information  

  • Two live Q&A sessions with Dave and Steve

  • Access to an online Facebook group of other Happy Hearters plus additional support with our online Happy Heart team.

The Happy Heart course also runs as an online-only course (without the four classroom dates) and is currently available for a limited time only at the discounted price of €79 using the promo code HAPPYYOU – see here for more details.

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It can be hard to keep up with The Happy Pear brothers.

Having began their business as a simple vegetable shop, the energetic pair have since watched their vegan food brand transform into one of the most recognisable in Ireland.

With books, cafés and their own range of delicious plant-based products, it's safe to say that twins, David and Stephen Flynn, have made their mark on the Irish food industry – but they're not stopping there.

The lads look set to showcase their culinary skills on a new Netflix show, due for release in June 2018.

According to The Happy Pear's official Twitter account, the duo will appear on the upcoming I'll Have What Phil's Having, a food and travel series presented by Everybody Loves Raymond creator, Phil Rosenthal.

The upcoming Netflix series will follow Phil as he explores some of Europe's hidden culinary gems, and it looks like he's a big fan of Irish cuisine.

Earlier this week, the presenter gave a shout out to a a chip shop in Clonakilty, and just yesterday he declared he declared that Irish soda bread and butter was “one of the more delicious things you can eat in this world.”

This man clearly knows his stuff.

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Calling all Dublin foodies!

The Happy Pear is setting up shop in the capital next week and our mouths are watering already.

David and Stephen Flynn, brothers and founders of the health food brand, will open their flagship café and food store in Clondalkin, Dublin 22, on Monday July 3.

The new development will be located in the new Round Tower Visitor Centre in Clondalkin village and is set to feature a terraced dining area, a public garden along with exhibition and gallery spaces.

The brothers announced the opening date on their Facebook page earlier today.  

Speaking previously about the exciting news, David and Stephen said:

"This is a really great development and this collaboration is a very exciting move for our business. We’re really delighted to be bringing The Happy Pear to this incredible new centre, which is rich in history and culture and will provide a real focal point for the village."

"We can’t wait to open the doors and meet everyone from the community, and of course breakfast is on us – we’ll continue our long-standing tradition of providing free, organic porridge every morning in the new cafe."

The Happy Pear cafe is also located in the Shoreline Leisure Centre, Mill Road, Greystones, Co. Wicklow, and their products are available in selected supermarkets nationwide or online at thehappypear.ie

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