Carrie Saum

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.

I've spent the last week in sunny California. I was there for a massive food expo. It was also Spring Break.

I now interrupt your frantic turkey preparations for the following announcement: 

EAT PIZZA, INSTEAD.

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.

When an opportunity presents itself to throw together a yummy grilled salad using the season’s finest, I jump at it. This week’s creative summer grilling adventure resulted in a flavor burst of seasonal cherries, creamy herbed goat cheese, a simple dressing, and of course, slightly charred romaine.

I've been taking some time this summer to focus on self-care.

I know it feels like you're falling apart. It's the kind that happens when I have overcommitted and then something goes wrong and everything else spirals.

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.

I also kind of feel like whatever I do eventually put in my body needs to be quality and filling and full of nutritious goodness. This is hard on mornings when it literally feels like all I can do to make toast. Sometimes I look at it, contemplate it fresh out of the toaster and briefly wonder if I really need to spread the almond butter on it. Because effort.

What’s more refreshing than a piping hot mug of coffee? Well, lots of things. How about a recipe for cold-brew pumpkin spice coffee instead?