Monday, 30 October 2017

Journey to Vegetarianism leading to Veganism

In Spring 2016, my husband was talking to his brother who was on a journey to veganism and he shared a documentary with my husband called Cowspiracy.

Here's the link to the short 15 minute version & also the full documentary:
Cowspiracy 15 minute version
Cowspiracy Full Documentary

It talks about the impact on the environment by eating meat and dairy, it really struck us that we needed to change our diets and our families diet to do something to help the impact on our planet. Since watching the documentary we have been trying to reduce our impact on the earth through our diet and also the way which we shop.


We are heading towards veganism - we started this journey by researching and then became completely vegetarian in summer 2016. We have noticed some wonderful health benefits to vegetarianism and actually surprisingly have not missed eating meat at all. Once, we were comfortable with vegetarianism we have started to try to reduce the amount of dairy products we consume, mainly cutting out one by one. We're not quite completely vegan yet, but we're making good headway to being completely dairy free in our house.


We try to buy things locally, so we buy fruit and vegetables from a local farm shop who deliver a mixed fruit and vegetable box fortnightly directly to our door.
We buy as much as we can of our store cupboard shopping in bulk from a local ethical & co-operative wholesalers.
We do still buy some things from supermarkets but try not to shop at the big multinational companies ie Asda, Tesco, etc. Living in Bradford we get shopping from Morrisons as they're based in our city, so it promotes local jobs & employment, but the amount we spend in Morrisons has reduced significantly from a few years ago.

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.

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