Author: Lauren Groveman


To some, the word “delicious” is overused, but not to me. Delicious perfectly encapsulates a feeling that all of us want and deserve-and not only when describing something we’ve just swallowed. Whether triggered by an aroma, a sight, a sound or a touch, delicious is a feeling that stirs us at our core-We suddenly become awake to something valuable, however transient.   

When a parent nuzzles a baby’s neck, there is NO better word than delicious.

When a grandparent watches their child nurture their own baby, the beauty of that sight is profoundly delicious.

When we breathe in nature, whether walking on a beach, hiking in a forest or up a mountain, the scent of wind, the penetrating warmth of sunshine and the sounds that tangle solitude with coexistence can, in a word, be defined as delicious.

When we listen to music and, for a brief time, travel to a place where there’s nothing but inspiration and clarity, those moments are delicious.

Cuddling a puppy is, of course, crazy delicious but kissing the graying face of an elderly dog that you’ve raised since infancy seems to provide an even deeper understanding of the word.

Watching happy chickens run toward you like you’re a favorite relative-OMG that feels delicious.

The moment when we appreciate being appreciated, the feeling of mutual respect and gratitude connects us in such a delicious way.

When we have a dream, make a plan and then walk in that direction, each step accomplished registers, internally, as delicious.

When confronted with a limiting belief and we choose to take an action that supports belief-in-self, that new-found power feels oh-so-delicious.

The Point: There are so many ways to connect to the feeling of deliciousness, why limit our awareness to only how we experience food? By slowing down and purposely being more present to the physical beauty around us, the blessings of our loving relationships and to the power we all have to change and grow, we can, ultimately, come to the table feeling less starved and needy, which is good for more than our waistline!    

You are enough.

What does it mean to be “enough?” Does it mean we stop trying? Stop being curious and wanting to learn? Does being enough mean we no longer have hopes, wishes, and dreams? Do our inner and outer goals simply fade away when we assert, “I, as I am, am enough!”

No. No, no, no, no….

Being enough doesn’t mean we no longer want to lose that pesky pounds-Being enough isn’t the issue at all (just like those pesky pounds aren’t the actual issue)-it’s “feeling” good enough that’s at the core.

Why do we really want what we want? The answer to that question is what tells the story of those hopes, wishes, and dreams—and, ultimately, shines a bright light on whether or not we feel good enough.

When we walk into a room, do we need others to look our way so we feel attractive, Do we need a teacher, employer or coworker to pat us on the head in order to feel intelligent and able to contribute, Is the root of our career paths and goals in order to make someone else feel proud of us?, Do we hesitate to share our truth, because we’re afraid of being alone -of losing love…

The truth: When we feel good enough, we don’t measure our worth, our success or our strengths based on the opinions or acceptance of others. But, that doesn’t mean we’re done growing, learning—or even yearning. Being good enough means we allow ourselves to feel sad, to get frustrated, to dig deep to examine old feelings from past events that have been allowed to limit today’s moves. When we truly feel that we’re enough, we can be satisfied with who we are, as committed caring, curious and awake humans -but that doesn’t mean we aren’t aware that, until we take our last breaths, will be in a process called life-that will forever challenge us to keep reaching upward.

When we can let go of wanting the approval of others, and can genuinely deem who we are to be  “good enough” -that’s when the concept of growing beyond our current level suddenly opens up-and becomes trustable, less transient-and more attainable.

The Point: You are and will always be “enough.” In order to feel that, you’ll need to give up wanting to satisfy perceived opinions and judgments of others because it’s a never-ending dead-end. The road that leads to self-acceptance begins right where you are, right now. It’s a process that’s between You and You-When you can embrace “your” unique road for the sole purpose of reaching upward, that’s when the magic happens.

How to feed your sourdough starter right!

People aren’t the only ones that appreciate kindness-Just look at my sourdough starter, only one day after concocting!  (Granted, this is highly unusual but, these days, my kitchen seems to be extremely hospitable!)Typically, a starter takes anywhere between one week and ten days to reliably rise and fall, at room temperature.


What’s in my starter(s)?

I use only organic flour: I usually use a 50/50 mixture of unbleached all purpose flour with whole wheat flour.  I also make other starters, using a mixture of other flours. I use a scale to weigh each flour, as I add to my container.

My 50/50 starter (below), first thing in the morning, 24 hours after a feeding.

Here (below) is my high-gluten starter.

Now, about the liquid. On an everyday basis, after removing 2/3 cup (I use a dry measure, as a scoop) of starter, I use weighed filtered water (4 ounces), and an equal weight of flour, to feed my starters.  But, (and this is what most people are wanting to learn): to start a starter from scratch, I like to use homemade fermented fruit water.

It’s easy to do. You want to use raisins and only organic ones. Nonorganic raisins (or anything else that’s not organic), that’s been treated with pesticides, herbicides, etc. to prevent the growth of bacteria, also removes the ability to allow the good bacteria (the kind that’s needed in sourdough bread) to grow and thrive. So, organic is the way to go-So either use the link provided above or look for them in the supermarket.

Anyway, fill a quart jar half full with organic raisins and cover (by an inch or so) with filtered water. Apply the lid loosely and stick in a dark place (I cover my jar with a towel and keep it in my pantry.) Every day, twice a day, uncover, screw on a bit tighter, and tilt the jar back and forth a couple of times, to rotate things. Uncover the jar and wave back and forth twice, to encourage air to enter. Recover the jar loosely and put back in its spot. Do this every day for a week or more until you see the signs of fermentation (little bubbles will rise from the bottom and you’ll see some bubbles surrounding the raisins, which will have risen to the top, now swollen with liquid.)

Then, pour the contents of the jar into a sieve, positioned over a bowl.

Although you don’t need to use fruit water to “start” your starter, doing so creates a very vibrant one, indeed! And, occasionally using this to feed your starter (mixed with filtered water) will help keep it robust and happy to perform for you. Keep whatever you don’t use initially, in a clean jar, in the refrigerator and use, for up to two weeks. (Don’t do it everyday-just like with children, this is a special treat-You don’t want your starters thinking this is their regular diet!)

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