Bea Rigsby Kunz Culinary Teacher2020-05-14T07:21:38+00:00
Bea Photo For Resource Page 062119


Fourth generation family farmer-first to transition to Organic and study and work outside the realm of standard farm practices to better understand what real food is all about.

Connect with Bea on Facebook, in the Style Group, or

By Phone: 931-438-8328


Bea retired from private education in 2000 and came back to her farming roots in 2003.
She is a teacher, public speaker, Culinary Herbalist and advocate for “Truth In Labeling” Laws and the right to know what is in the food we must depend on to feed our families.

Bea invites you to visit Sage Hill Gardens, official website of all things she is involved in and promotes.

From the long running Bea’s Beatitudes blog to the Stylish Gardener blog, a never ending quest for all things Blissful!

You’ll also find helpful articles on a variety of topics, and Bea’s own personal Recipe collection…..many old family favorites that have been or can easily be converted to a healthier plate without taking away the goodness of taste.

Most importantly…you will find the link to her latest and most treasured project…. A Membership site loaded with useful and factual information that helps  you map a better health journey through better food understanding . Things you must know and know how to avoid….so not to be caught in the trap of today’s sickness trends…..Eating for your worst health!

Bea Outdoors
Bea with Beans

Bea’s Delicious Recipe Of The Month

Spring and summer open up a plethora of foods we shy away from during the winter months.

The reason being, our body rejects non- heat-producing foods in winter vitally needed to fuel the many jobs it is designed to perform day in and day out.

When spring/summer kicks in so do the new season gears of our body…suddenly it needs a lighter diet to keep us cool and balanced for a lighter workload.

One major way to lighten the workload of the body is removing heavy foods such as meat, heavy stews, daily bread intake, and cooked meals with a lot of ingredients.

Fresh veggies, salads with a light dressing, and/or just splashes of flavored vinegar.

I don’t use or recommend Soy in any manner.
If you do, please opt for Organic and non-GMO grown.

I fell in love with this recipe, has all my favorite specials and No soy.
Enjoy and let me know what you think about it.

Black Bean and Sweet Potato Burgers…your way

4 oz black beans, rinsed and drained well
1 small baked or roasted sweet potato, peeled and mashed
1/4 cup cooked quinoa or brown rice
1/4 cup ground flax

1/4 cup finely chopped red onion

1/3 cup finely chopped cilantro

1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. black pepper

Olive oil
1/2 cup vegan mayonnaise
1/2 tsp. chipotle powder

1 large garlic clove, pressed in a garlic press or very finely minced
Burger buns, avocado slices, and arugula, optional
1. Preheat grill to medium. Combine beans, sweet potato, quinoa, flax, onion, cilantro, cumin, salt, and pepper in a medium bowl. Mash beans with a potato masher into an even consistency. Let stand for 5 minutes.
2. Using your hands, form mixture into 2 to 4 burgers; generously brush both sides of burgers with olive oil and arrange on grill basket. Grill 8-10 minutes on each side.
3. While burgers are cooking, combine mayonnaise, chipotle, and garlic in a small bowl. Mix well. 
To serve, spread chipotle mayonnaise on both sides of burger buns. Arrange avocado slices and arugula on bottom halves, if using. Top with burgers and top halves of buns, and serve immediately.

I absolutely love this recipe, both as a burger and as a main entree with side veggies of choice.

Lots of ways to dress it with your own preference of ingredients.

Contact Bea

Bea is always available for consultation …to determine where you are and where you wish to be. (no charge)

Here are some ways to connect with Bea:

Bea’s Sage Hill Farm Facebook Page

Style Your Way To Success Over Fifty Group

Sage Hill Farms Website

By Phone: 931-438-8328

Eat Well — Be Well
~Nothing Feels As Good As Feeling Good~

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