Carrie Saum

My cookie baking knowledge has won me friends and come in handy while navigating food allergies. Here's my delicious vegan and grain-free cookie recipe!

What do you do when you're provided with a bunch of winter squash? You make soup. You make veggie bowls. You make coconut curry butternut squash mash!

Newborn life...when that bliss wears off. Not all at once, and not in every way. But the bliss becomes less blinding. Everything returns to real life.

Asparagus. It's a definite love-it-or-hate-it kind of vegetable. In general, I'm a veggie lover, but I'm a super asparagus fan. There is no way that I WON'T eat it.

Many years ago, I became pretty alarmist about all of the chemicals I was coming into contact with on a daily basis.

Feelings are important. I don’t mean this in a trite, self-help sort of way. I mean, you have a right to your feelings. Full stop.

Babes, I am ready to be done with all of the treats. I love the treats. Who doesn’t love waking up and eating cookies for breakfast? I know I do.

Once upon a time, I went to Greece. Then I went to a tiny island and didn’t tell anyone. And then I ate a lot of amazing Greek food, hung out with the Australian water polo team who had just competed in the Olympics, and drank Heineken all day from a can.

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.

My friends, food is getting fancier.