Carrie Saum

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.

You and I are creatures of habit. And our habit is to be busy. Occupied. Focused on creating and maintaining momentum and a functional life.

Gather anything orange, brown, olive green, harvest yellow, and dead. Dead leaves, dead flowers, dead hopes and dreams, and arrange them artistically on your front doorstep.

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.

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.

Last year, Ashton Kutcher tweeted about the Teal Pumpkin Project for Halloween. The food allergy community lost its damn mind in the best way.

As someone who has battled bulimia, overeating, and a fairly disordered relationship with food, a Total Elimination Diet (or TED) is daunting and triggering.

In the spirit of melted chocolate and simple, decadent expressions of love, I made a little treat for my friends.

After my husband and I were first married, we hit a rocky patch.

This delightful mouthful of berries with a hint of lavender blossoms revolutionized the way I saw baking.