Beet Buddha Bowl


  • Quinoa
  • Guacamole
  • Black Beans (whole, dried, not canned)
  • Red Beets


Combine all ingredients and enjoy. Bonus: make enough to meal prep for the week, and make everything once (except for the guacamole).This recipe contains no oil, sugar or artificial ingredients. Gluten free and vegan. Component details below.


  • 1 cup quinoa
  • 2 cups water
  • Salt to taste (Pink Himalayan salt is best)

Combine ingredients. Bring to a boil on high, then turn it down to low. Cover and let cook for about 20 minutes. (For a better taste, you can always throw in a tiny piece of cinnamon stick or bay leaf)


  • 1 avocado
  • ¼ onion
  • ½ juice of lime
  • As much cilantro as you please
  • 1 Chopped tomato
  • Pink Himalayan salt to taste
  • ¼ jalepeno chopped (You can omit this if you like)

Mix all the ingredients together and mash with a fork.

Black Beans

  • 1 onion chopped
  • 1 green bell pepper chopped
  • 4 garlic cloves chopped
  • 1 bay leaf
  • Salt (the beans can get salty on their own)

Add all the ingredients to a pot, add enough water so that it is an inch above all the ingredients. Cover and let simmer on medium for one hour.

Boiled beets

Wash and scrape the beets so that the dirt on it is removed. Add beets to a pressure cooker or an Instant Pot. Add enough water to submerge beets. Cook until the consistency is similar to a boiled potato. Note: you can also cook beets on the stovetop if you do not have a pressure cooker.

Mashed Turnips with Bacon and Chives


  • 8 cups of chopped turnips, peeled and diced
  • bone broth or water for boiling
  • ½ pound of bacon
  • 2 tablespoons bacon fat
  • 2 tablespoons butter, melted
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • sea salt and pepper, to taste 
  • 2 tablespoons fresh chives, snipped or chopped


Put diced turnips is a large pot and fill with water or bone broth. Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender. While the turnips are cooking, cook your bacon in skillet over medium heat until crispy. Reserve 2 tablespoons of bacon grease and then crumble your bacon. Once turnips are done simmering, drain well. Return turnips to pot and add all remaining ingredients, except the bacon and chives. Mash to desired consistency. Fold in bacon. Top with fresh chopped chives. Enjoy!



Mom's Chicken Buttermilk Dumplings


  • 1 stewing chicken (about 5 pounds), cut up
  • 10 cups water
  • 1 large onion, chopped
  • 2 medium carrots, sliced
  • 3 celery ribs, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 cup butter or margarine
  • 6 tablespoons all-purpose flour
  • 1/8 teaspoon paprika
  • 1/8 teaspoon pepper
  • 1/2 cup half-and-half cream


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/4 cup butter or margarine, melted 


In a soup kettle or Dutch oven, combine the first seven ingredients. Bring to a boil; skim foam from broth.

Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables. In the same kettle, melt butter. Stir in flour, paprika and pepper until smooth.

Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.

For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter. Drop by tablespoonfuls onto simmering mixture.

Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. 

Yield: 6-8 servings.


Spicy Buttermilk Rice


  • 3⁄4 cup buttermilk
  • 3⁄4 cup water
  • 3⁄4 cup white rice
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon paprika
  • 1⁄2 teaspoon salt


Boil rice in buttermilk and water on low to medium heat for 15 minutes (stirring constantly) adding equal amounts of buttermilk and water if more boiling liquid is needed. (It should be sticky, clumped together and somewhat soft after boiling and most or all liquid should boil away).

Add hot sauce, paprika and salt and stir until all is mixed inches.