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The price we pay for healthy food. (Sage Hill food is grown without any pesticide/herbicide/and with non-GMO seed (heirlooms)


Versus Organic from the grocery shelves….yes, most have some pesticide, herbicide, and fertilization…albeit it approved for organic growers…it is what it is, better than traditionally grown if those things are important to one, but not as clean, safe, or healthy as homegrown done chemical free.

Keep in mind also, that there are variables in all aspects of food, how and where it is grown, how it’s harvested, how it’s processed, and how it’s prepared.
When we consume it, how much, and how often.

Be aware, that education on all levels, of what is needed to be healthy and strong, is imperative to success.

If you take prescription or OTC drugs, know what they do to your system, especially the gut/digestive process, and take steps to offset that negative.

Regardless of where our political allegiance is grounded, if we know anything, we know our world, our life force…our food across the board has been hijacked.

If you don’t know where that statement comes from, or who has used it through the decades…research it.

**Genetic Modification in the food realm changes the DNA of plant and animal…if we are what we eat and absorb? Think about that!

GMOs (animal to plant) are different from cross/breeding (animal to animal…plant to plant.)
The genetic engineering of plants and animals is looming as one of the greatest and most intractable environmental challenges of the 21st Century. Currently, up to 92% of U.S. corn is genetically engineered (GE), as are 94% of soybeans and 94% of cotton [1] (cottonseed oil is often used in food products). It has been estimated that upwards of 75% of processed foods on supermarket shelves – from soda to soup, crackers to condiments – contain genetically engineered ingredients.

Now, for a lighter, brighter, healthier moment…

Pasta dish…

Rice pasta/gluten free
Raw Sheep cheese in Almond milk, some of my family who is skeptical of the flavors…Never know if I don’t tell!

gardener    process

process  kitchen




Bea Rigsby Kunz - Herb Compatability

Just a brief summary of herbs that pair well with certain foods. This is by no means a hard and fast rule…I’ll be the first to try new blendings of taste that may seem a little out of the norm. Some work out and some don’t. But do be bold, work out your likes and dislikes, it’s all about your personal taste.


Most of the Mint family, Sweet Violet, and Thyme. Thyme can be used in almost every dish you can imagine. (with its delicate clove-like flavor.)

(Meats and Fish)

Basils, Rosemary, Thyme, Marjoram, Coriander (Cilantro)
Dill, Fennel, Garlic, Sage, and Tarragon.

(Sauces, Soups, and Stews)

Basils, Oreganos, Thymes, Horseradish, Hyssop, Lovage, Sweet Marjoram, Flat Leaf Parsley, Tarragon, and Burnet.

Bea Rigsby Kunz Her Compatability


Both cooked and Raw.

Thyme, Tarragon, Rosemary, Flat Leaf(Italian)Parsley, Garlic, Dill, Chives, Chervil, Borage, and Basils.

Most of the herbs above you can work into bread and breakfast dishes that include eggs. Dill, Chives, and Basils are delicious stirred into egg dishes.

Fennel adds an awesome taste to Apple pie!

And of course, good healthy teas can be brewed from almost any herb.
Some of my favorites are:

Sage and Apple Mint Tea.
Chamomile Tea
Rose Scented Geranium Tea
Lavender and Lemon Balm Tea
Peppermint and Thyme Tea.
Jasmine Tea.

And the list could go on and on.
Herbs are the most versatile ingredient you can add to your kitchen. It’s just a matter of taste.

So jump in, give it a try, I promise you’ll have great fun and your tummy and your taste buds will love you forever!

4 old-timer herbs that aren’t as well known as most culinary herbs today.

(Lovage, Chervil, Burnet, and Borage)

Goes back to ancient Celtic times. Soldiers drank it in a wine before battle to give them courage.
It has a cucumber-like flavor, the leaves and flowers can be tossed into salads and vegetables. The stems can be eaten raw like celery. It’s best used fresh, does not hold up well to drying.

Was popular in Elizabethan England. Used in salads and vegetables. Sprigs can also be popped into white wine spritzers.

Is of course one of the “fines herbs” very much used in French cooking. Has an anise flavor, can be used in place of parsley. Great on vegetables. When adding to a cooked dish, never cook it for more than 10 min, it will turn bitter if cooked too long.

Was used by Psychics in the Middle Ages.
Has a celery flavor but holds up better in cooking than celery. It’s wonderful in potato salad and on poultry.

Today I felt the need to cook food with seasonal energy.

Grass-fed and finished- beef, seared till golden brown then cooked for 1.5 hours in a 375* oven in a black iron cooker/seasoned with onion, bell pepper, and red wine…the gravy is a mix of those ingredients…no thickening agent such as flour or arrowroot.
Fresh green butter-beans and roasted sweet potato.

High in nutrition and fats are all good.
Wish you were here!😋❤️



Benefits of Lemon in our diet!

Easy, inexpensive, and so good for the body…inside and out!
1. glowing skin
2. improved digestion
3 aids in weight loss
4. packed with vitamin C
One cup of fresh lemon juice provides 187% of our daily vitamin C needs…plus, potassium, magnesium, and copper.
Because lemon juice’s atomic structure is similar to the digestive juices found in the stomach, it tricks the liver into producing bile, which helps keep food moving through your body and gastrointestinal tract smoothly. Lemon water also helps relieve indigestion or ease an upset stomach.
The acids found in lemon juice also encourage your body to process the best stuff in foods more slowly. This drawn-out absorption means insulin levels remain steady and you get more nutrients out of the foods you consume. Better nutrient absorption means less bloating. Lemon water benefits the enzyme functions in your body, stimulating the liver and flushing out toxins. Because it’s a mild diuretic, you might find yourself using the bathroom more often, helping the urinary tract get rid of any unwanted elements. All of this helps detox body & skin.
Vitamin C stimulates white blood cell production, vital for your immune system to function properly. As an antioxidant, vitamin C also protects cells from oxidative damage.
The antioxidants found in vitamin C do double duty in lemon water. They fight damage caused by free radicals, keeping your skin looking fresh. Getting enough vitamin C from your lemon water also keeps the body producing collagen, essential in smoothing out lines in the face.
In a recent study published in the American Journal of Clinical Nutrition, regularly consuming vitamin C led to younger-looking skin and less wrinkles. (what more do you need to know! )
Also increases our energy levels!!

I start my day with a cup of hot lemon water…You should consider it!


Squeeze 2 fresh lemons and add to one half gallon of good spring water…leave on the counter and drink throughout the day at room temp!!

BeFunky Collage

I started with Curly Leaf lettuce, Red and Green Romaine from my gardens.

(always spray wash lettuce, shake and pat any excess water with paper towels)

(I also keep a spray bottle of lemon essential oil and water in the fridge…spray the lettuce lightly to zap any rouge critters/bacteria that might still be lurking)

Arrange lettuces on a serving plate/platter and set aside.

Chop carrots, sweet onion, and asparagus into bite size pieces.

Cut 1-or-2 chicken breast ( also lightly sprayed with the lemon oil mixture) into thin slices. Place in a small glass bowl with 1 tsp oil, a light shaking of sea salt, fresh ground black pepper and a teaspoon of “Sage Hill Cajun Seasoning Blend.”

In a skillet Wok, heat 2 Tbsp of grape-seed or avocado oil to medium high heat.

Stir-fry the chicken just until coated…
Add carrots and onion and stir-fry until almost soft…
Add asparagus and stir-fry another 3 to 5 minutes…depending on your desired texture for asparagus.

Spread mixture over the lettuce and serve with your favorite dressing and crackers or crusty French Bread

This recipe will easily serve two people…adjust amounts according to your needs.

Sustainable ingredients are those grown/raised without chemical saturation, added hormones and antibiotics.

My recipes are produced inside this practice, it makes a huge difference in the taste and the benefits of our food intake.

That being understood…all of my recipes are usually written in a way that you get to make the choice. ( not everyone uses my method:)


1 to 2 cups fresh chopped garden chives

1 to 2 pounds fresh salted-butter (sticks can be used)
Wax paper

Leave butter on the counter until soft enough to work with a wooden spoon.
(do not soften by heat method)

When butter is slightly soft, add your amount of chives desired ( I use 1 cup to 1  pound of butter…(I make 2 pound at a time so I need 2 cups.)

Make sure the chives are clean and dry.

(When washing chives, hold upright with open/cut end up…and spray lightly with water.
Roll in a paper towel to absorb excess moisture…then lay on a clean towel to dry.
When dry, chop and spread out again on a paper towel until ready to use.)

Add butter and chives together in a no-reactive bowl and with a wooden spoon work the two until chives are well distributed….only takes a few minutes.

Divide into 2 or 4 amounts (depending on amount you are making.) onto sections of wax paper…

With the palm of your hand …roll back and forth until you’ve formed a neat roll into the size you want….

Roll up into the same sheet of wax paper, fold ends under and place in a freezer bag /lay flat until frozen….

Can be stored in freezer for 6 months or longer…

Too use, just unwrap, cut off what you need and return to freezer.

Slices easily and softens quickly.

chive butter Chive Butter


The Road to Looking Good and Feeling Good!

The “Healthy-After” Clubhouse Classroom


The Healthy After Classroom Cooking

Healthy-After is a membership site I have put together with one purpose…
To offer women and men a well-laid out road map to feeling good and looking good… After, we have raised families, retired from jobs/careers, and in short most of us neglected “self” to do our jobs well for others.

There is a simple path to being healthy without complicated dieting, without hours of heavy gym work, and without breaking the bank… it’s about knowledge and taking charge…

Healthy After Classroom veggies

Want to know more?

For a “fr…ee” thirty-minute Consultation …

[email protected]




We’ve all heard…eat blueberries, blueberries are powerful, blueberries are super-food……

Well, exactly what is it with blueberries anyway?

Simply stated..blueberries enhance the brain…total and complete brain health.

1…Blueberries increase brain activity
2…Improve blood-flow to the grey-matter brain region
3…Improves working memory
4…Enhance cognition

The downside to blueberries are….firstly, they are very expensive and many can’t afford to eat them often enough to make a difference.
They have a short shelf life…often they are already declining before leaving the market shelf.

The Answer to that is….Blueberry Extract…very cost-effective way of getting the benefits of the active components…a supplement you can afford to take daily…

Your brain will thank you…when you do find nice, fat, juicy and fresh ones …scoop them up, take them home and indulge!

We only get one brain…use it!!

Summer's Best~

Even the best of things end, change direction or simply move on to better.
The summer gardens are proof of this….
Even though I’m a seasonal eater…I go through fresh tomato and cucumber withdrawal for 2 weeks after production stops.
Nature knows this will happen…so, look around your garden, your neighbors garden or the best local market you have…..pick from the veggies that are still producing and available to you.
This is true “Eating In Season.”

This transition allows our bodies to adjust to a little heavier diet with fall and winter looming around the corner.


The heading says it all!! Well…not quite ….the real bliss comes when you can easily make and enjoy guilt free ice-cream…

If you are a family member deals with health issues such as diabetes…this method of a sweet treat is blissful for certain…

Makes about 1 quart…

Give it a try and share your thoughts.



4 frozen bananas cut into pieces
1 cup fresh/frozen raspberries
4 Tbsp coconut milk
2 Tbsp pure vanilla extract

Optional if more sweetness is desired.
(Agave Nectar, honey, Maple syrup or Stevia )

1 Tbsp if using agave, honey or syrup
1/2 to 1 teaspoon of Stevia

In a heavy duty blender or food processor…blend all ingredients until smooth.

Pour into a freezer container and freeze for at least 3 hours.


Note: Using the same ingredients you can pick your own fruits or combination of….