Carrie Saum

I soaked a few dates in some hot water, whizzed them around in my Nutribullet, strained out the chunks, and put it back in the Nutribullet with my coconut milk, plus a teeny-tiny pinch of pink Himalayan sea salt.The result? A genuinely delightful creamer that blew me away.

One of my favorite things to do is make comfort food with a twist. Not so twisty that I lose people (I see you lurking in the $13 specialty treat section, beef jerky chocolate bar). Nor will I take two foods that are genius on their own but should probably never join themselves in a culinary union (I’m looking at you, Krispy Kreme Cheeseburger).

Next, juice your blood oranges. Or skip this and buy the juice from the spendy little corner market that sells $8 fair trade chocolate made from cocoa beans harvested purely through meditative thoughts generated by unionized zen monkeys in Thailand. They also sell blood orange juice. You’ll find it next to the $15 cashew milk.

Ladle, herbs, cover, blend. Repeat until finished. Season with remaining spices. Now, go and and feed your inner goddess with this Green Goddess Soup.

This weekend, I was at a work function where there were thousands of vendors trying to sell their goods.

Insisting on capability robs us of vulnerability. It robs us of the village we so desperately need. It creates resentment and mistrust. And most of all, it sets us up to fail.

This granola, just like my mom’s, is FANTASTIC. The high protein and fiber content will be a great start to your day.

I’ve paired cauliflower with my own vegan Harissa cream concoction for added depth of flavor, and enjoyment. Oh, and a fulfillment of the milky void.

Cloud eggs are something entirely different. I was worried that these magical looking eggs would just turn to soppy, scary oven nightmares. But these are actually Alton Brown worthy alchemy breakfast wins.

Summer is officially upon us, and with it comes epic family vacation plans sure to generate tales of your family’s (mis)adventures for years to come.