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.
Do you ever walk by a room in your home and say (or think to yourself) “thank you.” I do it all the time- this is the room designated for baking and pasta making. I also often just sit here and contemplate things big and small. I love this room-it encourages me to push past who I’ve been- and also cheers me on for trying when I fall down. We all need a space that does this. #grateful #whenthisnanacooks
Do you ever walk by a room in your home and say (or think to yourself) “thank you.” I do it all the time- this is the room designated for baking and pasta making. I also often just sit here and contemplate things big and small. I love this room-it encourages me to push past who I’ve been- and also cheers me on for trying when I fall down. We all need a space that does this. #grateful #whenthisnanacooks
Happiest 5th birthday (9/21) to my sweet, darling Lulu! You are SO loved and completely luscious!!! ❤️❤️❤️
Happiest 5th birthday (9/21) to my sweet, darling Lulu! You are SO loved and completely luscious!!! ❤️❤️❤️
A lunar eclipse is a time to see what’s been hidden- to reflect, to let go, to reclaim truth. #lunareclipse #bloodmoon #personalgrowth #whenthisnanacooks #homemadebread
A lunar eclipse is a time to see what’s been hidden- to reflect, to let go, to reclaim truth. #lunareclipse #bloodmoon #personalgrowth #whenthisnanacooks #homemadebread
The Best Zucchini Bread #whenthisnanacooks #zucchinibread
Melted butter for loaf pan
260 grams all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons cinnamon
1 pound shredded zucchini
2 large eggs
1/2 cup flavorless oil (safflower oil)
60 grams (1/2 cup) crème fraiche
2 teaspoons pure vanilla extract
223 grams light brown sugar 100 grams granulated sugar
Preheat oven to 350f (convection mode). Butter a 9x5 inch loaf pan with melted butter. Line the bottom of pan with parchment and grease the paper.
Whisk together flour, leavening, salt and cinnamon. Place shredded zucchini in a large bowl and add combine well with dry ingredients.
Mix eggs, oil, crème fraiche, vanilla and sugars well in a mixing bowl, then add this to the zucchini-flour mixture, combing well (use a batter whisk). Pour the batter into prepared loaf pan. Bake at 350f 70 minutes. Turn off oven and let loaf sit, undisturbed, 5 minutes. A tester should come out clean. Remove from the oven and leave in pan, on a rack, 5 minutes. Invert, peel off paper, turn right side up. Let cool completely before wrapping to store at room temperature.
The Best Zucchini Bread #whenthisnanacooks #zucchinibread
Melted butter for loaf pan
260 grams all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons cinnamon
1 pound shredded zucchini
2 large eggs
1/2 cup flavorless oil (safflower oil)
60 grams (1/2 cup) crème fraiche
2 teaspoons pure vanilla extract
223 grams light brown sugar 100 grams granulated sugar
Preheat oven to 350f (convection mode). Butter a 9x5 inch loaf pan with melted butter. Line the bottom of pan with parchment and grease the paper.
Whisk together flour, leavening, salt and cinnamon. Place shredded zucchini in a large bowl and add combine well with dry ingredients.
Mix eggs, oil, crème fraiche, vanilla and sugars well in a mixing bowl, then add this to the zucchini-flour mixture, combing well (use a batter whisk). Pour the batter into prepared loaf pan. Bake at 350f 70 minutes. Turn off oven and let loaf sit, undisturbed, 5 minutes. A tester should come out clean. Remove from the oven and leave in pan, on a rack, 5 minutes. Invert, peel off paper, turn right side up. Let cool completely before wrapping to store at room temperature.
Fig trees give us more than fruit…Grilled branzino, wrapped in fig leaves. 🙌 #whenthisnanacooks #figtree
Fig trees give us more than fruit…Grilled branzino, wrapped in fig leaves. 🙌 #whenthisnanacooks #figtree
#nanalove #whenthisnanacooks #grandchildren❤️
One of my besties , Kathy Braddock @braddockandpurcell, came for dinner and a sleep-over. I was so excited to cook for her- When guests come for dinner the first thing I think of, when planning my menu, is: “How can I make their experience memorable?” I usually immediately think of another trusted and cherished friend-my wood oven.
Over the years, Jon, Kathy and I have shared many meals together at our home. Since she relocated down south we don’t get to break bread much- and I miss her. So I decided to prepare a couple of her favorites- Stuffed lobsters and, for dessert, peanut butter and jam cookies. We had so much fun catching up. Over the next few days- after Kathy left, although my cooking choices morphed “cuisine-wise,” I stayed connected to my dinner with Kathy, which was initially instigated by my wood oven.
The next morning, before I took Kathy to the train, I wanted to utilize the residual heat in my wood oven- so I seasoned, and then seriously seared (on the stove) a chuck roast that I had strategically purchased just for this purpose-
After browning, I removed the meat, added some butter and, when melted, I sautéed chopped onions, carrots, celery (mirepoix), then tossed in some flour and kept stirring just to remove any rawness from the flour. I added thawed beef stock, cut up potatoes and salt and pepper. Once things began to bubble, I planted the meat back into the pot with a handful of fresh thyme. The heavy lid went on and I slid the pot deep into the still-hot but flame-less oven where it stayed for 3 hours-when ready to eat, I simmered some green peas- it was so delicious! And then, the next day, the braised beef and veg became the filling for an outrageous baked cannelloni and cheese! So, one night (one meal) built to convey love to my beautiful friend Kathy, was the impetus for a week of deliciousness- just for Jon and I. I’m a lucky girl. ❤️ #whenthisnanacooks #friendship #love #woodfiredcooking #premierfirewoodco
One of my besties , Kathy Braddock @braddockandpurcell, came for dinner and a sleep-over. I was so excited to cook for her- When guests come for dinner the first thing I think of, when planning my menu, is: “How can I make their experience memorable?” I usually immediately think of another trusted and cherished friend-my wood oven.
Over the years, Jon, Kathy and I have shared many meals together at our home. Since she relocated down south we don’t get to break bread much- and I miss her. So I decided to prepare a couple of her favorites- Stuffed lobsters and, for dessert, peanut butter and jam cookies. We had so much fun catching up. Over the next few days- after Kathy left, although my cooking choices morphed “cuisine-wise,” I stayed connected to my dinner with Kathy, which was initially instigated by my wood oven.
The next morning, before I took Kathy to the train, I wanted to utilize the residual heat in my wood oven- so I seasoned, and then seriously seared (on the stove) a chuck roast that I had strategically purchased just for this purpose-
After browning, I removed the meat, added some butter and, when melted, I sautéed chopped onions, carrots, celery (mirepoix), then tossed in some flour and kept stirring just to remove any rawness from the flour. I added thawed beef stock, cut up potatoes and salt and pepper. Once things began to bubble, I planted the meat back into the pot with a handful of fresh thyme. The heavy lid went on and I slid the pot deep into the still-hot but flame-less oven where it stayed for 3 hours-when ready to eat, I simmered some green peas- it was so delicious! And then, the next day, the braised beef and veg became the filling for an outrageous baked cannelloni and cheese! So, one night (one meal) built to convey love to my beautiful friend Kathy, was the impetus for a week of deliciousness- just for Jon and I. I’m a lucky girl. ❤️ #whenthisnanacooks #friendship #love #woodfiredcooking #premierfirewoodco
Been quite the season! 😳 #whenthisnanagrows ❤️ #homegrown
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!
