Month: September 2016

Happy Birthday with Triple H

~ Harper220

 

 

img_5605

Today was my daughter Heather’s 34th birthday. It’s strange to say that number. It only seems like yesterday that she was one year old and the famous German children’s photographer Hella Hammid captured images of my precious little baby. Now Heather has two babies of her own. Well one is a very darling five year old little girl named Harper and the other is a cute one year old baby named Hope. So I am thoroughly blessed three times with H’s!

img_5603img_5600

 

I am lucky that I was able to be here to celebrate the occasion and get to soak in over two weeks of special memory making. Last year I was in London and of course it is hard to be apart at all let alone on special occasions. I wrote a blog post on my daughter’s birthday last year. Click here if you’d like to read it. It was early stages of this blog, but re-reading it, I have to say it was a cathartic and honest piece.  Life isn’t easy, let’s face it.  Yet it is so wonderful and I wouldn’t change a thing.  I just want to savor the good and learn from the bad. And for this day, I’m grateful to be Heather’s mom as well as Harper and Hope’s “Amma” (their nickname for me).

img_5599

Because I am here with them in America, I don’t have access to all my photos. But Heather has the book of the Hella Hammid photos. These memories and the ones we are creating now are what make us humans so unique. Though Heather came from my body she is absolutely her own soul. And my granddaughters are totally different from one another. But we share the same blood and more importantly share LOVE. That is the one element that is timeless!

img_5604

Triple H LOVE,

YDP

Recipe: Woman Crush Wednesday

~ Harper220

us14hwpt9ysf5fdavqcq

As we near the end of September and autumn is indeed here, it’s another weekly opportunity to shower a female chef with some foodie love. I look forward to Woman Crush Wednesday as it’s such a joy for me to honor these inspirational ladies making a difference in a male dominated profession. Today I am delighted to share with you a most wonderful Irish woman and mommy of three.  The fact that she is an amazing talent in the kitchen is just part of the story. She has combined her culinary wizardry with her passion for teaching children to cook into a website and video series called Breaking Eggs. Even if you don’t have children, it is a must watch. The stunning footage of the best Ireland has to offer, along with wonderful recipes, make Cliondhna Prendergast a goddess of the gourmet world!

img_5476

I had the wonderful fortune of meeting beautiful and friendly Cliondhna on two occasions. Once at the London book signing for Imen McDonnell (another of my Woman Crush Wednesday honorees) and a second time at the Ballymaloe Lit Fest at a presentation the two were giving. They are the creators of the popular Lens and Larder workshops. It is my dream to attend one day, but until then I will continue to drool over their otherworldly photos of foodie scenes. I suppose it is all about telling a story. And I could stay mesmerized for days with their stories!  But as I do each week, I recreate a recipe from the WCW recipient’s arsenal. So I’d better get to it! I am going to be baking Cliodhna’s Christmas Cranberry and Orange Stars. Because let’s get real, Christmas is only 87 days away! These look simple but delightfully unique with the orange zest and cranberry combo. I’ll be doing the demo live on Snapchat (username blissbakery) so try to come see it if you can as it will only be available to view for 24 hours.

img_5477

Ingredients:
8oz (1 and 3/4 cups or 210 g)  Self -raising Flour
5oz (141 g) butter
4oz (1/2 cup or 100 g) caster sugar
1 egg
4oz (112 g)  Dried Cranberries ( chopped a little for easy cookie cutting)
Finely grated zest of 1 ½ oranges
Method
Rub the Flour and butter together to a rough breadcrumb texture.
Add the sugar and mix in.
Add the grated orange zest and the dried cranberries and mix in.
Beat the egg and add to the dry ingredients and mix together.
Wash your hands and turn the dough onto a floured surface and flatten a little.
If you have time rest it in the fridge for 30 min, it makes it easier to deal with when its not so soft.
Roll out to about ¼ “ thick and with a star cookie cutter, cut and place on a lined oven tray ½ “ apart.
Bake at 350f/180c/gas mark 4 for approx. 7 minutes.
All ovens are different, these do not need to brown very much, there should just be a slight color at the edges.

img_5483img_5487

Myself a mommy of two (and granny of two as well) I admire Cliodhna’s ethos on feeding her family, by not only nourishing their bodies but also their souls. Her children are blessed to be reared by someone so in touch with food from its very essence. Her experience chefing at numerous popular restaurants along with her experience at Ballymaloe (my alma mater) has certainly given her credibility. But she has earned the respect from so many in the field beyond the kitchen. Her campaign to help fight childhood obesity and her emphasis on highlighting artisan food producers and eating locally sourced food has helped Ireland see these issues from a different vantage point. With her new writing assignment with the Sunday Times even more folks will glean wisdom from this amazing chef!

breaking-eggs-kids-cooking-programme-ballinahinch-connemara-galway-ireland-photographer-julia-dunin-263
Cliodhna with her three gorgeous kids who feature in the Breaking Eggs cooking videos.

Cookie LOVE,

YDP

Recipe: Woman Crush Wednesday

~ Harper220

A while back I shared a delicious recipe and story called “Hand Me Ups” which refers to things I get passed up to me from my daughter. Well for this week’s edition of Woman Crush Wednesday I am in the U.S.A. with my daughter and family. And she kindly pointed me in the direction for this week’s honoree.

7gvhedll

The lovely Marina Delio of the Yummy Mummy Kitchen is a wife and mommy, famous foodie blogger, self taught chef and cookery book writer. I remembered seeing the cookbook at my daughter’s house when they used to live in Santa Barbara.  She even has mutual friends with Marina though they never met while my daughter lived there. But the fabulous  Marina’s sumptuous and healthy recipes are perfect for this wonderful day. It is a chance to celebrate what some gorgeous gourmet gals are cooking up in the kitchen. Marina is the queen of beautiful everything and her food is only one of the fantastic inspirations you’ll find on her social media platforms.

img_5116

Today I am going to recreate one of her recent delights, Protein Nice Cream Pies.  Since my granddaughter is dairy intolerant, this is a treat she can enjoy too.  Marina is the mummy of two little girls, like my daughter. And they love to help in the kitchen. Which is a great way to teach kids about food from its source. Though my granddaughter isn’t here while I make these for my live cooking tutorial on Snapchat (username blissbakery) I am sure she will help me devour these when she gets home from school. And they will keep in the freezer for days (if they last that long).

img_5115

INGREDIENTS

  • 1 cup (143 g)  almonds
  • 1/2 cup (40 g) unsweetened flaked coconut
  • 1 cup (226 g) pitted medjool dates
  • pinch of Himalayan or sea salt
  • 6 cups frozen banana slices, thawed for about 5 minutes (about 6 bananas)
  • 6 scoops chocolate protein powder, OLLY recommended
  • 1/4 cup (60 ml)  almond milk
  • 1/3 cup (85 g) smooth peanut butter, plus more for garnish
  • 1/3 cup (40 g) raspberries, halved
  • 2 tablespoons cacao nibs (optional)
  • To make the crusts, place almonds, coconut, and dates into the bowl of a food processor. Blend until nuts are coarsely ground and mixture just holds together. Not too long, or it will turn into nut butter! Taste and add a pinch of salt if desired. Coat a muffin tin with cooking spray. Scoop tablespoons of crust into each muffin tin well and press firmly into the bottom. Place in the freezer and rinse the food processor.
  • To make the nice cream, you want frozen but not rock hard bananas. I let mine sit on the counter while I make the crust. Place the bananas and protein powder into food processor. Blend until smooth. This takes a few minutes. Add milk if needed (NOTE: I didn’t need to use any almond milk when I made it) to turn the food processor or wait a few minutes while the bananas thaw a bit more. Taste and add more protein powder if desired. Add the peanut butter and blend or swirl in.
  • Smooth the banana mixture into the muffin tin over the crusts. To make peanut butter swirls, place small drops of peanut butter over the nice cream mixture and swirl with a toothpick. Garnish with raspberries and/or cacao nibs if desired. Freeze until firm, at least an hour. Store in the freezer.

img_5117 img_5118 img_5119

Wow these were super easy to make and are absolutely delicious. I know I am a self professed peanut butter addict, but even if you weren’t I think these would win you over. They are light and refreshing for a warm day and filling enough so you don’t miss all the “baddies”. No dairy, no wheat, no refined sugar and totally vegan, but filled with so much flavor and texture, this is a winning recipe for sure!  I made six with the raspberries and cacao nibs on top as Marina suggested. But I also made six without either and just a little drizzle of dark chocolate on top. Both looked great and tasted amazing, even my granddaughter was impressed!

15818367

With one successful cookbook under her belt I get the feeling another is on the way. She makes her food simple so that the precious ingredients do the talking.  Her photos seem effortless yet her amazing eye and skill as a photographer serve her in good stead.  And Marina’s Instagram is so stunning you’ll have to refrain yourself from licking the screen on your mobile device when you see her daily posts. But what impresses me most about the Yummy Mummy is her devotion to her family.  She is a wonderful role model about healthy living and life style balance.

28fac143e74e5224bbb1807c9a4a013a1375d967_320

Thanks Marina for your fantastic contribution to the ever evolving culinary conversation. Not only for other chefs like myself, but for budding kitchen queens like your daughters and my granddaughters. For children to grow up knowing they can create food that is not only good, but good for you, is a wonderful philosophy. You’re a yummy mummy and a wonder woman in the foodie world!

With love and admiration,

YDP

Recipe: Cornhusker State Corn Cakes

~ Harper220

img_4881img_4939img_4890

The old saying “When in Rome” has been used to cover any city in which you “should do as the locals do”.  In the case of this week’s Snapchat takeover of Cookreel’s channel, it was a must to make anything with corn as the main ingredient.  I was in Lincoln, Nebraska my Hubby’s birthplace. We were visiting his family and attending a University of Nebraska Cornhuskers football game. Lucky for us we were staying with his brother and sister in law and they kindly let me use their kitchen to make the most delicious Sweet Corn Cakes. Like pancakes but even better as the little kernels of corn are a texture of delight for your mouth.

img_5005

The thing about this recipe is its versatility. You can use the same batter and make it a savory or a sweet dish. I did both for the snapchat culinary creation. I made a stack of the corn cakes with some fresh organic blueberries and drizzled some organic blueberry syrup on top. It was a big hit with the very patient customers (all the family). I was having some wifi issues and couldn’t let them eat the corn cakes until I had finished uploading the snaps! Even though it has since expired, you could always check out my Snapchat account (username blissbakery) or Cookreel for some yum foodie fun!

img_5006

I also plated up the cakes stacked with some maple bacon, sautéed greens (done with olive oil, garlic and onion), Trader Joe’s Cowboy Caviar (a corn/black bean salsa) and a fried egg and sprinkle of green onion on top. This could also be done vegetarian without the bacon and sautéed mushrooms and shaved parmesan cheese as a fab alternative.  If one wanted a spicy kick, you could add finely diced peppers to the batter or some chile powder. Just look through the recipe and get inspired!  I used corn flour which meant that this recipe was totally gluten free. But if you can’t find it you can substitute for regular plain flour (all purpose flour).

img_4991

img_4993img_4999

  • 1 1/2 cups (235g) corn flour (see Note, below)
  • 1 1/2 teaspoon baking powder (preferably aluminum-free)
  • 3/4 teaspoon salt
  • 4 tablespoons (55g) butter, at room temperature, cubed
  • 1 cup (250ml) whole milk
  • 1 tablespoon honey
  • 2 ears of fresh corn (2 cups kernels, 300g)
  • 2 large eggs, separated
  • 1 large egg white
  1. Whisk together the flour, baking powder, salt in a large bowl.
  2. In a small saucepan, heat the butter with the milk and honey, until the butter is melted. Set aside until tepid, then make a well in the center of the dry ingredients and stir in the milk mixture, the 2 egg yolks, the corn.
  3. In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their shape, then fold them completely into the corn mixture.
  4. Heat some butter in a skillet. When hot, spoon batter in flat round into the pan, spaced apart using a large spoon.
  5. Let the corn cakes cook until browned on the bottom and starting to bubble around the edges. Flip the corn cakes with a spatula and cook on the other side for about a minute, until lightly browned on the reverse side.
  6. Serve two ways, sweet by using fresh blueberries on top and blueberry syrup. For a savory option top the cakes with a poached or fried egg and bacon with some corn salsa or avocado.  You can also serve with some sautéed greens. Just cook spinach or other greens in a pan using olive oil and onion and garlic, salt and pepper for flavor.

Note: Corn flour is not the same as cornmeal; it’s very finely ground corn. You can grind cornmeal in a blender to replicate corn flour. In Ireland and the United Kingdom, corn flour refers to corn starch (which should not be used for this recipe because it is actually a starchy thickener for sauces)

img_5032img_5036img_5050

As I do every Saturday with my Cookreel episode, I take the viewers on a gastronomic expedition. And with a football game, some awesome tailgating parties were on the docket. BBQ’s, all sorts of snacks and treats and of course amazing liquid libations. However, this week Cookreel asked me to do a take over of their Facebook Live account for this part of the presentation. However, if you’ve gained anything form me beyond my recipes, you’ll know I am a major non tech. But I uploaded (or is it downloaded) the app necessary to complete the mission. What I didn’t anticipate were the wifi challenges and of course my ineptness in navigating the ins and outs of Facebook Live. Since I’m not on Facebook myself it was a bit awkward.

img_5030img_5031img_5025

By the time it was all sorted the game had started. I did some of the posts in the sea of Big Red and showed some typical stadium snacks (total junk food actually) but didn’t get to do as much as I had hoped. Maybe next time things will go a bit smoother. Nevertheless it is always a total blast doing these take overs and an huge honor to do so. Thanks Cookreel for your support and faith in me. And thanks to Mark and Sara (plus Abbie, Sophia and Grace) for letting me do my bad singing and dancing cooking tutorial in your beautiful home. Love you guys!

img_5039
Even Snappy and Rose Kitty had a blast in Nebraska!

LOVE and Husker Hugs

YDP

P.S. The recipe is a variation from the wonderful David Leibovitz

 

Woman Crush Wednesday Recap #5

~ Harper220

1427657580882

As promised last week, I am posting another round up of our amazing Woman Crush Wednesday recipients. Not only because there were too many fab chefs since the last roundup to cover in one post, but also because I will be traveling today. Hubby and I are headed stateside and I don’t think the flight attendants on Aer Lingus would be too happy if I busted out in my bad sining and dancing routine while I did a cooking tutorial. But next week I’ll be able to do a delicious recipe from another inspirational culinary queen. Until then let’s look back at some of the honorees that have graced these blog pages and snapchat airwaves!

too-hot-tamales1

The Two Hot Tamales are Los Angeles’ darlings of Mexican food. Which if you don’t already know is my fav cuisine.  I was lucky enough to attend a cooking demo they hosted at one of their restaurants. The food was delicious and they were too! They are funny and informative, a perfect foodie combination.  And what I remember quite vividly about the day was that they served numerous boozy drinks!  So in their honor I actually made a lovely Bubbly Sangria and some savory snacks to go along with it. Oh and I wore a sombrero for the tutorial, of course! Click here if you’d like to make the amazingly refreshing drink and nibbles

inagarten_345x290

Ina Garten, the Barefoot Contessa, happens to be my best friend’s favorite chef. And she literally has every book the American superstar has ever published. So when I was in L.A. in May staying at my friend’s house I figured I just had to make one of her recipes. Since I am a self admitted peanut butter  addict, I was eager to bake the Peanut Butter and Jelly Bars. And wow they were beyond delish. Please, click here to get the recipe and bake them yourself. If you don’t want to, then message me and I’ll bake them for you. Though I might eat 99% of them before I mail them to you!

spring-about-skye

Skye Gyngell is an Australian chef living in London. She has gained massive acclaim for her restaurants, and is currently at the helm of Spring. Hubby and I went there for a Foodie Fieldtrip Friday. It was not only stunning but also ethereal. It seems daunting to take on a Michelin Star chef’s recipe library, but I chose a wonderfully easy but flavorful Poached Chicken Salad. If you’d like to say you cooked a dish from the fab Skye click here. Even if you don’t you’ll surely be inspired by her story which I shared as well.

media_l_2827357

Yvette Van Boven and I met at the Ballymaloe Lit Fest in May. I told her I wanted to do a Woman Crush Wednesday for her. I’m not sure if she knew what that entailed. But hopefully she was happy enough with the way her gorgeous soup turned out in my humble hands. Yvette lives in Amsterdam and her food rocks!  She knows about flavors and what I love is how she illustrates and styles her cookery books. Her food is very accessible so if you’d like one of the best soup recipes ever, click here for the Sweet Potato Soup from heaven.

Rozanna-crop-2

I had the pleasure of meeting Rozanna Purcell at the Irish Blogger Conference in Dublin back in April. She’s probably one of the most physically beautiful women I have ever seen in person. My eyes hurt from her gorgeousness! But hand on my heart, she is so down to earth and friendly. She was kind enough to accept my very naughty S’mores Bars and we had a good chat. What I love is how she is reinventing herself from a beauty pageant winner and model to a food advocate. And her recipes are not only good for you, but quite honestly, awesomely delicious! Click here to get tempted by her chocolate protein balls.

Unknown

Caitriona Redmond is a household name in the Irish foodie world. Her blog Wholesome Ireland is my go to for tasty food that isn’t too difficult to make and won’t break the bank. Speaking of bank, the bank of recipes she has is phenomenal. She is one of the most prolific writers out there and has a heart of gold. I absolutely love her and feel so honored to know her in real life. One of my fav Foodie Fieldtrip Friday adventures was with her and her sister Olivia. And her Chicken Curry recipe that I recreated for her WCW was out of this world wonderful! Click here if you too want to have a super dish, a curry in a hurry at home!

Silvena-Rowe

Silvena Rowe‘s Woman Crush Wednesday honor came at an emotional time. Istanbul suffered devastating terrorist attacks. Hubby and I had just spent an amazing time there so I was very shaken. But that is why I decided that showering her with LOVE and highlighting the amazing Turkish food she creates would be therapeutic. And indeed it was. Silvena is a powerhouse in the kitchen. In a profession dominated by males, she puts her own stamp on the culinary realm and we are all blessed for that. I actually made three dishes of hers for a delish dinner. Click here to see the chicken, rice and salad from this gorgeous gourmet gal.

MichelleDarmodyOct2012_large

Michelle Darmody owns one of my favorite cafe’s in Dublin. I’ve been numerous times and each time have had a wonderful experience. So it was an utter pleasure to crush on Michelle and make her Chocolate Biscuit cake which is featured in the Cake Cafe cookbook. She is a true lady, and her quirky little oasis in city center is always on the “best of” lists for a reason. And this recipe is not only easy, but a lovely version of a classic. Just thinking about it makes me crave it! If you click here for the deliciousness I guarantee you a happy experience!

It is such a pleasure to shine the light on these women who have inspired me and others! Sharing LOVE and creativity through food is a true art. These are only eight of the 42 chefs I’ve highlighted this past year. Each one unique and each one as special as the next. I feel like the luckiest person in the world to be able to share them and their recipes with you. Which is why I am so bummed that I won’t be cooking today. But I am looking forward to next week. Hope to see you then!

LOVE and culinary crushes,

YDP

Recipe: Guinness Chocolate Cake and Factory Tour

~ Harper220

FT5S+Guinness+is+good+for+you

Living in Dublin since 2008, the home of Guinness, the world famous stout pretty much becomes part of your life. Even if you don’t make regular trips to a pub to have the perfectly pulled pint, there are Beef and Guinness savory pies and all sorts of other ways to enjoy this liquid black gold as it is lovingly referred to over here. While we are currently in London, since I was back in Dublin this week I thought it was a must to make a visit to the Guinness Factory for my weekly episode of the Cookreel Snapchat takeover (the story will be up for 24 hours so go over to @cookreel to check it out). Oh and of course there had to be a culinary creation too! So why not have Chocolate Guinness Cake? YUM!

img_4777

For years Guinness ads have touted the goodness of the drink even recommending it to people with low iron in their blood.  While I won’t say Chocolate Guinness Cake is good for you, a cake made from scratch with real ingredients would be much nicer than some sort of prepackaged one. At least you know what is going into it and they are words in the ingredients list you can pronounce. And since Guinness is literally the number one stout in the world, I think we are pretty safe most would be able to say that word! Even if they don’t drink it themselves this brewery started in 1759 here in Dublin is known in all parts of the world. There is a world records book that comes out each year called The Guinness Book of World’s Records!  I think I might be in it for eating the most chocolate in the world, it’s my fav. So this recipe will be a massive hit for any chocolate lovers like me!

Guinness Cake

img_4740

Ingredients:

For the cake:

260g (9 oz) unsalted butter

300ml  (10 1/2 oz) Guinness

100g (3 1/2 oz) cocoa powder

2 eggs

420g (14.8 oz) caster sugar

2 tsps vanilla extract

180ml (6 1/2 oz) buttermilk

300g (10 1/2 oz) plain flour

2 tsp bicarbonate of soda (baking soday)

1 tsp baking powder

For the icing

100g (3 1/2 oz) unsalted butter, softened

300g (10 1/2 oz) icing sugar (called powdered confectioner’s sugar in the U.S)

1 tsp vanilla extract

300g (10 1/2 oz) full-fat cream cheese

  1. Preheat the oven to 170°C /325°F/gas mark 3. Line the base of a 30cm round spring form tin with baking parchment.
  2. To make the cake, heat the butter in a large saucepan over a medium heat until melted. Stir in the Guinness, then remove from the heat and stir in the cocoa powder.
  3. In a large mixing bowl, whisk together the eggs, sugar, vanilla essence and buttermilk and then slowly add the Guinness mixture, whisking all the time.
  4. In a separate large bowl, sieve together the flour, bicarbonate of soda and baking powder. Using an electric whisk, slowly pour the wet mixture into the dry ingredients and keep whisking until it is all well combined.
  5. Transfer the mixture in to the cake tin and bake for approximately 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the middle of the cake – if it comes out clean, the cake is cooked. Set aside to cool a little, and then remove from the tin and allow to cool completely on a wire rack.
  6. Meanwhile, make the icing by blending all the ingredients together using an electric hand whisk until light and fluffy.
  7. Place the cooled cake on a plate and generously spread the icing on top. The cake will keep for up to 1 week in an airtight container.

img_4770img_4778img_4776

My dear friend Lauren was so kind to let me use her kitchen and baking gear to get the cake baked. And while it was cooling I went on the tour of the Guinness Factory, which was a blast. I always take out of town guests there. It is like Disneyland for adults. I took the pic on the left of my pint of Guinness a top the factory at the Gravity Bar. And that foam on top was great inspiration for the delicious cream cheese topping that I put on the cake when I returned to Lauren’s.

I usually make my own Guinness cupcakes with a Baily’s Irish Cream frosting, but for this special day, a full cake was in order. I used a recipe from one of my Woman Crush Wednesday recipients, Clodagh McKenna. I saw her recently at a Supper Club in London she hosted and that I attended with a Snap Sista (Miriam from Bake My Style). And Clodagh specifically asked me to try the cake and let her know how I got on with it. Well, it was a smashing delicious success. Super easy to make and the cake was very moist and moreish! I only wish I could have taken nicer photos. But until I make it again, why don’t you try it and let me know how you do with it? Let’s say that there is only one small piece left! Though Lauren and I didn’t devour it! I was chaffing for a Supper Club of my own last night and this was one of the desserts! It was a great way to end a fantastic day!

Thanks once again Cookreel for the opportunity to host your snapchat channel, thanks Clodagh for the recipe, thanks to Lauren for your friendship (and kitchen) and mostly thanks to Ireland for being so special to me! My soul home forever!

Irish LOVE,

YDP

P.S. My own Snapchat username is blissbakery so come on over for some daily foodie fun!

Foodie Fieldtrip Friday: The Happy Pear

~ Harper220

IMG_4716

How fortuitous that I am here in Dublin for a quick visit and it coincides with a Foodie Fieldtrip Friday!  I have been wanting to go to The Happy Pear for ages.  When we lived in Dublin full time it was hard to go anywhere as I worked nearly 7 days per week.  But I did get to peak my head inside their lovely cafe a couple years ago when I was nearby for work.  I only got a take away coffee, but I’ve always wanted to go back for a proper sit down meal. Then about a year ago, The Happy Pear owners, twins Stephen and Dave Flynn, were on our flight from London to Dublin. It was inevitable I make this day all about these fellas and the amazing team they have working with them.

IMG_4697IMG_4700IMG_4698

I took Snapchat with me (if you’d like to see it my username is blissbakery and it is available to view for 24 hours).  I went early as they’ve been known to have lines down the block!  It is such a popular place to go for a healthy meal or a quick clean take away. And their coffee has a reputation for being the best in Ireland!  It was 9:30am when I arrived and I ordered the Pimped Up Porridge. It was the most beautiful bowl of porridge I have ever seen. It had fruit, compote, coconut yoghurt, granola and seeds sprinkled on top.  I also ordered an almond milk cappuccino which was so lovely with the heart shaped foam on top!  I took my tray upstairs to the main dining area for a leisurely breakfast.  Not only is the food delicious, but the ambiance is very relaxed and at the same time inspiring with all sorts of cool quotes around the place.

IMG_4720-2IMG_4717IMG_4721

 

I literally couldn’t finish my porridge it was so big so I got a take away container for the rest of it. I don’t like waste and I’m already eager to have the rest tomorrow!  Then I toured around the health food store adjacent to the cafe.  This was actually the original part of the business. But over the past 12 years it has grown into a national brand.  All the staff were so friendly in spite of being busy with restocking or serving customers.  Chris was particularly helpful.  He wondered if I had anticipated meeting “the lads” Dave and Stephen.  Because my adventures are a surprise not only to those watching on Snapchat but also the foodie establishments I wouldn’t have asked for special treatment.  Apparently the guys are usually there on the weekends to greet customers.  But I was enjoying exploring all the nooks and crannies as it has expanded so much and I had the pleasure of having nice great conversation with one of the other customers.

IMG_4699

A beautiful woman with a pretty little girl were sitting next to me and I asked if they would mind my bag while I went to get the take away container.  When I returned I chatted to her about the local swimming area and she was kind enough to offer to loan me her wetsuit and togs (that’s bathing suit for my non Irish friends).  She said she lived across the road.  While I appreciated her kindness it was already raining and getting windy.  But we continued to chat about a variety of things.  Her daughter, named Izzy,  had kicked off her Wellies (rubber boots) and made herself at home.  Only later did I find out that it nearly is her home.  Her dad is Dave, one of the twins!  His wife was so kind and welcoming but never let on who she was. As well I was helped by the nicest woman when I arrived upstairs to eat, and apparently she is the twins’ mom!

Darragh-David-and-Stephen-in-The-Happy-Pear-e1437561184958

It really is a family affair.  With the Dave and Stephen running the shop and their younger brother in charge of the organic farm nearby, they have all benefitted from the healthy life style.  I felt very at home there myself as this is the kind of place you’d find on every street corner in Los Angeles where I lived for many years.  Wheatgrass shots, yoga on the beach and tank tops and shorts for all kinds of weather is what these guys are like.  But their energetic and positive outlook has a higher purpose. They really want people to get healthy!  And their mission has now gone across the Irish Sea to Jamie Oliver’s Food Tube!

FVMYldth

I watch the guys on Snapchat and really enjoy their energy, their recipes and seeing a gorgeous glimpse of Ireland each morning at sunrise when the go for their swim in the Irish Sea.  Though I opted against the kind offer to borrow the swimming suit, I did end up taking some lunch to go.  A giant Buddha bowl and a vegan Twix bar too. So not only was my morning sorted but my midday lunch and evening sweet treat all situated as well!

IMG_4704 IMG_4710

I do hope to go back again as there were so many delicious choices. And I received lovely messages from other snappers watching that recommended things like the veggie burger. It really is a fab place to have healthy food in a loving family environment. On top of all that, the very nice Chris shared some of the Happy Pear Bars with me. So I will have to bring them back to London and Hubby and I can have a tasting. He is a master bar connoisseur!

IMG_4733

Until then, I hope if you are ever in Ireland that you make your way to the stunning seaside town of Greystones just 40 minutes south of Dublin. You will love the scenery and want to set up camp at The Happy Pear.  Sure, you might even become part of the family!  They are always recruiting new team members and their morning sea dips are growing in numbers. So the next time I watch the Sunrise Snaps I might see YOU!!!

Cpt2yd6WAAEcldH

Happy LOVE,

YDP