Friday, October 30, 2009

Happy Holiday~Eat Well~

Halloween has orgins that go back thousands of years.

Many people, especially Christians, denounce this holiday as having evil and demonic roots.

I believe most of the holidays that we know and celebrate today have roots in a history that had a different meaning or mode of celebration than what we have come to practice and believe.

I also believe all history is worthy of being studied and considered, it is after all where we all come from.

This link will give you some good overviews of this and other holiday histories.

Enjoy and have a safe and fun Halloween...celebrate your ancestry.

I wish you all good health, and happy spirits. ( pun intended )

Enjoy a delicious winter soup dish while celebrating the holiday~

White Baby Pumpkins can be interchanged with winter squash in most any dish.

Summer Squash and Winter Squash are different in texture and taste.
Most Summer Squash can be cooked with the skin because it is tender and thin.

Winter Squash however is thick and the skin will usually be tough and somewhat bitter to the taste. The seeds are bigger and will need to be removed.

Some favorites of ours:

You can use left-over baked squash in this soup or start with fresh or frozen Winter squash.


5 cups cubed raw squash or 3 cups cooked
2-1/2 cups vegetable stock
1/4 cup chopped onion
1/2 cup chopped parsley
2 tsp real salt
1 tsp basil
1 cup dried skim milk
1 tbsp torula yeast
1 tbsp grapeseed oil
1 lb fresh spinach-optional

If using raw squash or pumpkin, cook it in the broth until tender.
Blend or puree the cooked squash and put it in your soup pot to heat.

Saute'the onion in the oil, add parsley and cook just until hot and wilted.
Add onion, parsley, and all other seasonings to the squash.

Remove a cup of the soup and put it into the blender.Add the milk powder and yeast, blending until smooth. Pour back into the pot and simmmer for 10 to 20 minutes. ( Do Not Boil)

For a lighter soup with a satiny texture, you may omit the milk.

Spinach and squash/pumpkin are the best of friends.
Add fresh spinach chopped into small pieces just before end of cooking time.

This will serve 6 to 8 people.
(Squash Bisque) ( A New Orleans flavor)

1/2 cup fresh, real butter
1 large onion
2 med. size potatoes, sliced
2 carrots, sliced
4 cups fresh or 2 packages frozen(defrosted) yellow squash
1 quart chicken stock ( homemade if possible)
1 tbsp real salt> (Or 2 tbsp of Sage Hill Farms Cajun blend.)
1/4 tsp cayenne>
1 cup cream

Melt butter, saute' onion. Add vegetables, stock, salt and pepper.
Cook on med heat, covered, until tender(about45 min)

Puree in blender-1/2 at a time.
Return to pot and add cream, check seasoning.

Sprinkle with paprika just before serving.

Bea Kunz
Sage Hill Farms

Tuesday, October 27, 2009

The Season of Tea and Gifting~~

With the nip of fall and the promise of winter, tea is on my mind a lot.

There is no more magical way to introduce the season than with a warm and festive Tea Party.

Invite your guest, pull recipes from the Sage Hill Farm website.

Select your favorite blend of tea or herbal tisane from our many selections.

Build a cozy fire or warm up the house with candles and stove-top aromatic diffusing.

Whatever your business revolves around, introduce it by way of a Tea Party.

If you need help in preparations, just send me a email.

And...tea is so good for us, especially with the threat of the flu bug-immunity building is a must.

If you are looking for that special gift this season...check out the special on the Sage Hill Farms's a delicious treat and one with goodness packed into the goodies.

Happy Holiday's are coming~

Bea Kunz

Friday, October 16, 2009

Apples and Herbs~

It's the season...for those crispy delicious fresh picked apples.

From a snack out of hand to juicy pies, golden brown apple bread and a million other ways to enjoy them, let me count the ways !

One of my favorite recipes for fresh picked apples is very simple.

A fall salad of wilted greens ( just stir them around in a hot skillet until hot and wilted.

Chop your favorite fresh apple into the greens ( I like Cortland or Gala. ( not too tart )

Toss in some walnuts and raisins, a few pine nuts, a bit of Goat cheese and your favorite dressing. I like a small amount of fresh made Buttermilk dressing on mine.

Apples are delicious mixed into breakfast fare...pan fried with a small amount of real butter for pancake topping, and...sliced very thin on a grilled cheese sandwich...yummy~

Apples are full of fiber, fat, sodium and cholesterol free....what's not to like ?

Oh...they also add a sweet touch to warm curried dishes.

Check out my website for more recipes with this "sinful" fruit.

Today was "World Food Day."

I hope it was special for you.

Bea Kunz

Tuesday, October 13, 2009

OutReach October ~

This is the season of magic, celebrations, splendor and rebirth.

We have the promise of "ask and it shall given unto you."

We also have the responsibility of " love thy neighbor as thy self."

It really is all about reaching out and giving back...the rewards will come back to us in so many ways; A smile where none was before, a burden lifted-if only for a day, joy in the spirit to sustain a new beginning or to bring rest and comfort to the soul and body.

Today I made soup and bread for a family in need.
I filled the soup and the bread with herbs that promote immune boosting.

Yes, it was a small thing compared to all the needs around us, but it made one family's burden lighter for one day and it nourishes my soul to know this is something I can do to give back.

*Potato Soup with Ham and Kale*

Serves 8

6-8 large red potatoes ( washed and cut into small chunks)
2 cups cooked ham ( cut into small chunks )
1-2 cups fresh kale ( cut into small strips )
1 teaspoon of dried Thyme
1/2 teaspoon dried Sage
1 small garlic pod-crushed
fresh ground black pepper
1/4 teaspoon cayenne pepper ( just a hint, not hot )

Cook the potatoes in 6 cups of boiling water just until soft.
Add all the remaining ingredients except the thyme,sage,ham and kale.

In a black iron skillet saute' the ham and kale until kale is limp and ham is good and hot.

Add ham and kale to the potato pot, add extra water if needed.
Bring to a boil, then reduce to simmer, cover and cook for 20 minutes.

Check often for liquid and to break up the potatoes a bit.

Soup should be thick but still soupy.
About 10 minutes before end of cook time add the thyme and sage.

*Corny Cornbread with Sage*

2 cups White self-rising cornmeal
1 large egg
1-2 cups of buttermilk
1 teaspoon dried sage
6 fresh sage leaves-
1 Tablespoon Grape seed oil ( or any good cooking oil )

*Pre-heat oven to 375

In a large black skillet heat the oil

Mix together all the ingredients except the sage leaves

Pour a small amount of mix into the skillet
Place the sage leaves around the layer of mix and pour the remaining mixture over the leaves.

Bake until crispy brown...the leaves will show through on the bottom of the bread.

Make and share with someone.

To OutReach October~

Bea Kunz

Friday, October 09, 2009

One Step Closer~

A worthy read as it effects our food sources.

Would like your feedback too.


Bea Kunz

Monsanto a Focus of US Antitrust Investigation

Monsanto is a focus of Justice Department antitrust investigation of US seed industry

An Open Invitation~

Please come join us at
for The Fabulous Females of Fall Campaign of Great Women, Great prizes.

Hermastermind network is among the top 20 networks inside the RYZE network.

If you are looking for priority networking among global business women this is the place to be.

Looking forward to having you join us.

A sample of the prizes to be given away during this campaign.

*Culinary herbal seasonings and Herbal tea/tisanes

Have an OutReach October~

Thursday, October 01, 2009

October, Herbs and Festivals~

A bit of trivia...."Oktoberfest" a Bavarian holiday first and foremost, with Munich, Germany as the focal point of the history.

Oktoberfest originated as a horse race honoring the marriage of Crown Prince Ludwig and Princess Therese in 1810. And though Oktoberfest originated as a one-day commemoration, it has, over the years turned into a festival that can run for 2 to 3 weeks, depending on the location.

October is the beginning of the fall festivals and regardless where one lives, something is available. And if not...a festival isn't hard to put together, plan your own.

Herb of October...."Tarragon" is an herb I don't use much at all except in the fall of the year. It imparts a warm subtle taste that is just perfect for comforting days of early fall.

Tarragon is an important part of "fines herbs" a blend I enjoy for fish and fish stews, scrambled eggs and tomato dishes.

Tarragon also makes a delicious vinegar blend for Bearnaise, tarter and hollandaise sauces and a butter that is fabulous on steak, chops and grilled fish, chicken and most any other meat.

Tarragon leaves are rich in iodine, mineral salts, vitamin A and C.

It is used on tooth-aches in the alternative medicine field.

In most areas it will not survive the winter, cut it back and cover with leaves for protection from the harshness of freezing. In the spring uncover and it will spring up healthy as ever.

Recipe....Put a few sprigs of Tarragon in a bottle of white wine vinegar and allow to sit for at least 7 days. Add a small amount to a bit of avocado oil and small amount of agave nectar to dress a salad. Yummy !

Happy October~

Bea Kunz