Carrie Saum

Bio

Carrie is an author, recipe creator, food lover, and feels super pumped about connecting people in her online community,www.ourstabletable.com. With a great sense of humor, warmth, and vulnerability, Carrie brings genuine reality to the Internet, along with tasty food and slightly inappropriate jokes. After receiving her paramedic medical training, Carrie spent a decade abroad and in the U.S. in the non-profit medical sector, before venturing into the world of Ayurveda and integrated health in 2011.Carrie uses her skills mostly for good these days, and helps clients from all over the world meet their health goals. She loves spending time around the table with her young son, partner, family, and friends. She lives in Portland, Oregon.

Carrie Saum Articles

There are no good or bad foods so let's stop moralizing food.

Moralizing Food (Or Money, Fitness, Time) Is Immoral

This is utter nonsense. There are no good or bad foods so let's stop moralizing food. Let's also stop moralizing money fitness and time!

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You can start practicing attunement on a micro or macro level, or anywhere in between. We are all taking baby steps, so go slow, go gentle, and leave room to experiment and discover more about who you are.

Basic Attunement: How Do I Start Listening To What My Own Self Is Trying To Tell Me?

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.

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No-bake coooookies!

#RavsRecipes: No-Bake Cookie Bars Of Amazement

No-bake cookies were always one of my favorite potluck eats. These seemed like straight-up magic to me, and I was fascinated by cookies that tasted awesome without baking them. It was potluck sorcery at Hogwarts level.

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Energy boosts, one 10-minute burst at a time.

10 Ways To Energize Your Body In 10 Minutes Or Less

Here are my favorite ways to infuse my body with energy that actually aren't hard and take almost no effort. You don't have to be pregnant to use these ideas, so don't worry. Although, you might make a baby in the process.

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To elevate this dish, consider drinking a dirty martini while your asparagus roasts. Image: Our Stable Table.

#RavsRecipes: Roasted Heirloom Tomato And Asparagus Salad

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.

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Over the years, I've learned that Lance's favorite cake is — contrarily and unironically — called pie. Boston Creme Pie. Image: Our Stable Table.

#RavsRecipes: Boston Creme Pie

We celebrated our six-week date-a-versary on Lance's birthday. All he wanted was to binge-watch Scrubs and cuddle and eat cake in bed. If there was any question that he was my soulmate before that moment, it was laid to rest. We stayed in bed, watched TV, and ate cake. It was pretty magical, if I'm honest.

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Bless the Greek.

#RavsRecipes: Mad Mediterranean Bites

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.

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Occasionally, I get confused about the line between cooking and crafting. Spring rolls are in that category.

#RavsRecipes: Sesame Spring Rolls

Occasionally, I get confused about the line between cooking and crafting. Spring rolls are in that category. I give myself a pass, though, because even if they look a mess, they taste legit. They also walk that really gorgeous line between being indulgent, healthy, and fun. That just so happens to be my favorite line when it comes to food… and probably sex.

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#RavsRecipes: Snickerdoodle Cloud Cookies

No real measuring, no special ingredients, and it makes cookies that even the snobbiest cookie connoisseur will crave? It might seem too good to be true, but it's absolutely real.

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