Recipes from The Happy Life, by Lola Berry

Chunky health nerd soup.
Chunky health nerd soup. Photo: Supplied


Makes 18–20 pieces


Barramundi with summery salad.
Barramundi with summery salad. Photo: Supplied

10 medjool dates

1 cup shredded coconut

2 tbsp raw cacao

Karina's pretty raspberry and coconut slice.
Karina's pretty raspberry and coconut slice. Photo: Supplied

2 tbsp chia seeds

1 tbsp almond butter

1 tbsp coconut oil, melted

The Happy Life: Delicious recipes and a heartfelt guide to wellness, by Lola Berry. Plum, $34.99.
The Happy Life: Delicious recipes and a heartfelt guide to wellness, by Lola Berry. Plum, $34.99. Photo: Supplied


2 cups cashews, soaked for 2-3 hours (or overnight) then rinsed

¼ cup coconut oil, melted

1 tsp ground cinnamon

¼ cup coconut cream

juice of ½ lemon

1 heaped tbsp raw honey

1 cup fresh or frozen raspberries

To serve:

1 tsp freeze-dried raspberry powder

shredded coconut

edible gold leaf (optional)

1 cup fresh raspberries

Line an 18 x 28 cm slice tin with plastic wrap.

Place the base ingredients in a food processor and blend until combined and the mixture starts to stick together. Press evenly into the base of the lined tin and refrigerate while you make the topping.

To make the topping, place the soaked cashews, coconut oil, cinnamon, coconut cream, lemon juice and honey in a food processor and blend until very smooth and silky. Once the mixture is smooth, gently fold through the raspberries. Pour the mixture over the chilled base and smooth to create a flat surface. Sprinkle over the raspberry powder, shredded coconut and, if you are feeling extra special, some edible gold leaf.

Place in the freezer for one hour (or the fridge for three hours) to set completely. Sprinkle over the fresh raspberries, cut into squares and serve.


Serves 2

1/3 cup extra-virgin olive oil

2 x 150g barramundi fillets

2 big handfuls of rocket

2 big handfuls of baby spinach leaves

1 avocado, cut into chunks

1 punnet (250g) strawberries, hulled and quartered

¼ cup roughly chopped macadamia nuts

¼ cup pumpkin seeds, plus extra to serve

1 tbsp lemon juice

salt flakes and freshly ground black pepper

Heat two tablespoons of the oil in a frying pan over a medium heat. Place the barramundi fillets in the pan skin-side down and press firmly with the back of a spatula to get an even, crispy skin. Fry for 3-4 minutes, then flip over and cook for 2-3 minutes on the other side. You'll know the fish is cooked when the flesh flakes easily with a fork.

Pop the rocket and spinach in a large serving bowl. Add the avocado, strawberries, macadamias and pumpkin seeds and toss gently. Dress with the remaining olive oil and the lemon juice and season to taste.

To serve, either flake the barramundi over the salad, or serve it whole with the salad on the side. Finish with an extra sprinkle of pumpkin seeds.


Serves 6

2 tbsp extra-virgin olive oil, plus extra to serve

1 onion, diced

1 leek, trimmed, washed thoroughly and sliced

2 garlic cloves, crushed or finely chopped

4 celery stalks, sliced

4 thyme sprigs, leaves picked

1.5 litres chicken stock

1 bunch of rainbow chard (or any dark leafy green), stalks removed, leaves roughly chopped

½ green cabbage, cored and roughly chopped

2 carrots, sliced

1 sweet potato, cut into 2cm chunks

3 handfuls of baby spinach leaves

1 x 400g can chickpeas, drained and rinsed

salt flakes and freshly ground black pepper

1 cup quinoa (any colour; I use a mix), rinsed

50g piece of parmesan rind (optional)

To serve:

½ bunch of coriander, leaves picked and chopped

½ cup chopped walnuts

Heat the olive oil in a large stockpot over a medium heat. Add the onion, leek, garlic and celery and saute for 2–3 minutes, tossing them about a bit, until they begin to soften. Add the thyme, stock and remaining ingredients and bring to the boil.

Reduce the heat to low, add the parmesan rind (if using) and simmer for about 20-25 minutes, or until the carrot and sweet potato are soft and the quinoa is cooked.

Serve topped with fresh coriander, chopped walnuts and a drizzle of olive oil.