Welcome to my website-I just love that you’re here!
If you’re new to me and my work, let me share with you who I am and what I do. And, if familiar with what I did, you should know that the scope of what I can offer you expanded! In addition to being a Certified Culinary Professional, I’m a Certified Life Coach and also a Kitchen Coach and Consultant. Although, at first (three decades ago), my work was focused mostly on teaching how to create and sustain the very literal type of yummy, nurturing home-life that many of us didn’t experience when young-it didn’t end there. Over the years, I’ve learned, both personally and professionally, that we can’t just cook to make all of our dreams come true. Life is big, intricate and choosing to travel the daily road to being authentically happy requires real commitment and often bravery.
Because of my own personal growth journey, combined with what I’ve learned from working with people from all walks of life (and in several capacities) I know this for sure: You don’t need to be literally locked up to be in a dark, insecure or unfulfilling place. Let me teach you how to heal old, historic wounds and get control of the quality of your inner and outer life.
I can help you to discover what you really want, what’s in your way and how to navigate the path in between. I can teach you the dynamics behind your inner dialogue so you can stop warring with yourself and with others. I can help you to embrace the effort it takes to grow and to eventually win at this daily game we call life.
Happiest Birthday, darling Ruthie!!! Three years ago today, we were blessed with the birth of our precious granddaughter Ruthie- I can’t fully describe Ruthie because she’s so nuanced that words don’t really capture her specialness- Although all the usual attributes apply- incredibly smart and deliciously sweet-but there’s something else. There is a wiseness, a knowing, a “been-here-before” presence that often leaves me just staring at her beautiful face-her sea-blue eyes… and feeling so privileged to be with her to love, to teach, to learn from and to grow right along side- and to witness my daughter Julie @juliediane32 and son in law @bursteintotheb blossom as wonderful parents to both Ruthie and now Betty (1 1/2) brings its own gifts to Jon and I. We are so grateful- and we wish Ruthie a magical birthday and a gorgeous, healthy, love-filled life. ❤️ #nanalovesyou❤️
Happiest Birthday, darling Ruthie!!! Three years ago today, we were blessed with the birth of our precious granddaughter Ruthie- I can’t fully describe Ruthie because she’s so nuanced that words don’t really capture her specialness- Although all the usual attributes apply- incredibly smart and deliciously sweet-but there’s something else. There is a wiseness, a knowing, a “been-here-before” presence that often leaves me just staring at her beautiful face-her sea-blue eyes… and feeling so privileged to be with her to love, to teach, to learn from and to grow right along side- and to witness my daughter Julie @juliediane32 and son in law @bursteintotheb blossom as wonderful parents to both Ruthie and now Betty (1 1/2) brings its own gifts to Jon and I. We are so grateful- and we wish Ruthie a magical birthday and a gorgeous, healthy, love-filled life. ❤️ #nanalovesyou❤️
#ilovemygarden #whenthisnanagrows
If you have trouble with your basil wilting after taking from the garden- here’s what I do: I go to the garden with a glass that’s half full with cool-room temp water (not too cold). Then snip, don’t pinch. Using clean scissors, cut stem of basil in between two smaller leaves, cutting on an angle. Immediately plant the stem of the basil into the water- This helps the basil adjust to being abruptly removed from the earth. When you go inside, don’t refrigerate the basil- leave it, in the glass of water, in your kitchen. That’s it- use it as you need it. Hope this helps.❤️ #whenthisnanacooks #gardeningtips #basil
If you have trouble with your basil wilting after taking from the garden- here’s what I do: I go to the garden with a glass that’s half full with cool-room temp water (not too cold). Then snip, don’t pinch. Using clean scissors, cut stem of basil in between two smaller leaves, cutting on an angle. Immediately plant the stem of the basil into the water- This helps the basil adjust to being abruptly removed from the earth. When you go inside, don’t refrigerate the basil- leave it, in the glass of water, in your kitchen. That’s it- use it as you need it. Hope this helps.❤️ #whenthisnanacooks #gardeningtips #basil
#growth #whenthisnanagardens #nurturing
Happiest 8th birthday to my angel-baby Amelie- Ams, I love you beyond words- you are LOVE personified! Watching your extremely evident brilliance blossom is so incredible- Truly, your softness- your sensitivity- your desire to nurture, to be of service to another- You are a gorgeous force to be seen, heard, understood and appreciated. We are so very lucky to get to love you- and to be loved by you. Happy birthday, sweet darling child. Nana and Papa cherish you and your beautiful family. @jessiedelowe @briandelowe ❤️ #nanalove
Happiest 8th birthday to my angel-baby Amelie- Ams, I love you beyond words- you are LOVE personified! Watching your extremely evident brilliance blossom is so incredible- Truly, your softness- your sensitivity- your desire to nurture, to be of service to another- You are a gorgeous force to be seen, heard, understood and appreciated. We are so very lucky to get to love you- and to be loved by you. Happy birthday, sweet darling child. Nana and Papa cherish you and your beautiful family. @jessiedelowe @briandelowe ❤️ #nanalove
Seared salmon and a salad-bar for dinner. This is not fancy- it’s “I’m glad to be home” food. About the salmon: I ask for “ organic, center-cut, skinned, salmon fillet”. For dinner, 8 ounces per person- 6 oz for lunch. To season: Salt, pepper. About cooking: this is important! Sear the top (presentation side) well! Everyone at the table- regardless of whether they eat their salmon rare, medium rare, medium or well-done- the first side cooked (presentation side) must be uniform and beautiful!. The rest of the cooking, after turning the fillets, is about the particular individual preferences of those at the table. Anyway, the real point of this post is to share how simple a very memorable meal of “salad and stuff” can be. “Stuff” is to be determined by you. What you see at the market, what you feel like eating (the protein) and sharing (who will be at the table). Tonight is just a delicious example. I’m so happy to be home. #whenthisnanacooks #homecooking #saladmeals #happytobehome
Seared salmon and a salad-bar for dinner. This is not fancy- it’s “I’m glad to be home” food. About the salmon: I ask for “ organic, center-cut, skinned, salmon fillet”. For dinner, 8 ounces per person- 6 oz for lunch. To season: Salt, pepper. About cooking: this is important! Sear the top (presentation side) well! Everyone at the table- regardless of whether they eat their salmon rare, medium rare, medium or well-done- the first side cooked (presentation side) must be uniform and beautiful!. The rest of the cooking, after turning the fillets, is about the particular individual preferences of those at the table. Anyway, the real point of this post is to share how simple a very memorable meal of “salad and stuff” can be. “Stuff” is to be determined by you. What you see at the market, what you feel like eating (the protein) and sharing (who will be at the table). Tonight is just a delicious example. I’m so happy to be home. #whenthisnanacooks #homecooking #saladmeals #happytobehome
Here’s why you should always (I mean always) make more creamy mashed potatoes than you can eat at one meal. Refrigerate leftovers-then scoop, dredge in flour seasoned with salt and pepper, roll in beaten eggs, roll again in dried breadcrumbs mixed with freshly grated Parmesan cheese. Pan fry in hot avocado oil. Drain. Clean up. Reheat at 375f on a rack over a baking sheet. You won’t be sorry.❤️ #whenthisnanacooks #potatoes #leftovers #mashedpotatoes #homecooking
Here’s why you should always (I mean always) make more creamy mashed potatoes than you can eat at one meal. Refrigerate leftovers-then scoop, dredge in flour seasoned with salt and pepper, roll in beaten eggs, roll again in dried breadcrumbs mixed with freshly grated Parmesan cheese. Pan fry in hot avocado oil. Drain. Clean up. Reheat at 375f on a rack over a baking sheet. You won’t be sorry.❤️ #whenthisnanacooks #potatoes #leftovers #mashedpotatoes #homecooking
Internationally-respected cook, author and culinary teacher, Lauren Groveman has, with a full heart, carefully created this “virtual kitchen” in celebration of all of you who would like to savor the joys of creating a truly satisfying, homemade life. You can click here to learn a bit more about Lauren and click here to see her prepare some very potent recipes (in her own life) so that YOU can do them, too!
Over the years, Lauren has been the host of several local and national television series, including “Welcome to Lauren Groveman’s Kitchen” and also a weekly radio talk-show called “Food, Family and Home Matters,” both James Beard Award recognized. She is so proud to have worked with culinary icons, such as Julia Child, in the series Baking with Julia as well as the accompanying cookbook. Lauren loves hearing from viewers from all over the country who have seen her shows and cook from her books!
