Friday, 13 October 2017

Coming Soon . . . Essencia by Ruth

Essencia is Portuguese for essence & means:
  • Nature
  • Soul
  • Being
  • Lifeblood

For some time, I've been on a journey to chemical-free living, ethical shopping and how can we help our environment through what we eat. I really feel I want to share this journey with you through my new venture . . . . ESSENCIA by Ruth!

The different aspects to this journey are:
  • learning about pure essential oils & their natural benefits to our bodies
  • being aware of what we eat & what we choose to eat especially in relation to vegetarianism and veganism
  • chemical-free living in keeping us and our houses clean

I will be sharing about my journey by:

  • running classes online & in person
  • running make & take parties
  • selling products which are ethical & benefit the environment
  • sharing recipes

Friday, 6 October 2017

Carrot & Coriander Soup


600-700g carrots, peeled & sliced
1 onion, finely chopped
Olive oil
Bunch of fresh coriander
1 large potato, chopped into chunks
3 stems of celery (optional), sliced
500-750ml vegetable stock (I make with 2 veg OXO cubes)
1 tbsp ground coriander
Pinch of cumin


  1. Heat the oil gently in a large pan & fry the onion until soft.
  2. Add the carrots & celery to the pan & fry for a few minutes.
  3. Add all the other ingredients to the pan, bring to the boil and simmer for about 30 minutes.
  4. Allow the soup to cool for 10-15 minutes, then blend the soup to a puree.

Serve with some warm crusty bread.

Friday, 29 September 2017

Lemon Honey Popcorn


1 tbsp olive oil
3-4 drops of Young Living Lemon essential oil (can also use lime or orange)
1 tsp runny honey


  1. Heat the oil gently in the bottom of a pan (must be a pan with a lid). Once the bottom of the pan is covered with oil, put enough popcorn in to cover the bottom of the pan & place the lid on the pan.
  2. Watch and wait until the corn begins popping & once it has finished turn the heat off & place in a large mixing bowl.
  3. Mix the oil with the honey on a teaspoon and mix through the popcorn until evenly coated.

Great to eat with a good film!

NB I use Young Living Essential Oil due to it's known high quality grade & assurance that it is 100% pure essential oil, so completely safe to ingest. Other oils may not be safe to ingest.

Saturday, 16 September 2017


Just noticed this quote on the front my journal...
...why had I not seen this before?

It may soon be time for me to take that leap into the oceans of the unknown that need discovering! 

Friday, 15 September 2017

Mint, Pea & Halloumi Pearl Barley Stew

I love pearl barley and did you know it's just as good for you as the "superfoods" grain quinao, the difference is usually in the price! Pearl barley is really cheap to buy and is great to use in soups & stews and also as a replacement for risotto rice.


2 small/medium onions, chopped
2 garlic cloves, crushed
olive oil
2 lemons, zested & juiced
200g pearl barley, rinsed
700ml vegetable stock (made with 2 OXO cubes)
250g halloumi, sliced
small handful of fresh mint, chopped
black pepper
400g frozen peas


  1. Heat a tbsp oil in a pan, fry the onions for a few minutes.
  2. Add the garlic and lemon zest and fry for another minute.
  3. Add the pearl barley and the stock, bringing the pan to simmer with a lid on.
  4. Allow to simmer for about 30 minutes.
  5. Whilst the pearl barley is cooking, marinade the halloumi in the lemon juice, chopped mint, black pepper and tbsp olive oil.
  6. After 30 mins remove the lid of the pan and add the frozen peas and the marinade from the halloumi, allow to simmer for another 5 mins.
  7. Whilst the peas are cooking, heat some oil in a frying pan and brown both sides of the sliced halloumi. 
  8. Serve the pearl barley stew in a bowl with the halloumi slices on top.


Friday, 18 August 2017

Chive & Mint Potato Salad

A dish that is great to go with a BBQ or as part of a fork buffet.


2kg new potatoes
2 red onions, sliced thinly
bunch of chives, chopped
3 large stalks of mint, chopped
2 tbsps of mayonnaise
3 tbsps of olive oil
1 tsp of mustard powder


  1. Half the potatoes and place in pan of water, bringing to the boil.
  2. Simmer for 20 mins or until soft but firm.
  3. Whilst potatoes are cooking, prepare the dressing - place the mayonnaise, olive oil, mustard powder and black pepper in a large bowl and mix well. Add the onions and herbs and mix well.
  4. When potatoes are cooked, drain and rinse with cold water.
  5. Add the potatoes to the dressing and mix until the potatoes are evenly covered with the dressing.

Serve either warm or chilled as part of a buffet or BBQ.

Friday, 11 August 2017

Pear Jam


2 kg of fruit, consisting of 2 peaches, 2 plums, 2 apples & the rest pears, peeled and cored
2 oranges, zested & juiced
1 kg jam sugar
750 ml water


  1. Place 2-3 plates in the fridge.
  2. Preheat oven to 140C.
  3. Place all the prepared fruit, orange zest & juice and the water into a large pan.
  4. Simmer until the pears are soft.
  5. Meanwhile wash the jars in warm soapy water & then place face down in the oven to dry & sterilise.
  6. Add the sugar & continue to simmer on a low/medium heat until the sugar has dissolved.
  7. Turn up the heat & allow to boil hard for 10-15 minutes.
  8. Test for a set, by drizzling some of the jam onto a cold plate from the fridge. Place the plate in the fridge for 2 mins. After 2 mins run your finger over the jam & if it leave a crinkly track then it is ready for putting into the jars. If it is still runny then continue to boil, checking it every few minutes.
  9. Once ready put into the jars & seal.
  10. Store in a cool, dark place until ready to use, then refrigerate.

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