Carrie Saum

My friends, food is getting fancier.

So, are you up for the practice of making ghee? Patience and awareness are the first ingredients. It’s okay if you mess it up a couple of times.

Nothing says fall to me like a pumpkin treat, and I love the combination of cloud-like cookies and frosting. It’s like an Oreo and a birthday cake had a baby during pumpkin spice season and created a true joy of autumnal desserts.

If you tend to eschew your inner child and prefer to feel somewhat sophisticated and faux-healthy, you can call a frozen wine drink a smoothie and it totally counts. Because we are all of a legal drinking age here and there is no shame in consuming your daily super fruit serving in a nutritious, fermented, frozen liquid form. The best part about all of this is you don’t need GOOD wine, you just need not-chardonnay.

Twice a year, I embark on a one to two week cleanse. I feel invigorated, I sleep better, my libido rises, and I'm able to use it as a reset to return to eating foods that make my body feel good.

One of my favorite winter gourds is the humble acorn squash.

The country is kind of obsessed with KonMari. I get it. Truly, I do.

If you are like me, you weren't raised to tune into your body, mind, or spirit. Tuning in was something you did to television, or something you made fun of when your weird Aunt Susan told you how to breathe into your third chakra to release your blocked Chi from three lifetimes ago.

I cracked the sugar crust, took a bite, and then I actually DID cry. Huge, crocodile tears because it was good and this food tasted the way the city felt. It was home.

I didn't have even an ounce of energy to spare to process my own feelings. Everything I had went to my son.