Julia’s Kitchen is a small, casual restaurant serving food that is unparallelled in quality. We are all about the food. We love it. We soak, sprout, and ferment it. We treat it with care. We allow it to shine in its simplicity.
Everything is organic, because organic ingredients are always available in this little gem of a town. If we can’t get something organic (other than a few things like salt and baking soda), we use something else.
We use olive oil and coconut oil; only those. And we are very careful about how we treat them.
We understand that the abundance of food available to us is a true blessing and we hold the awareness that there are many others throughout the world, even in our own country, for whom food is far from abundant. We are very mindful to avoid waste, to avoid unnecessary ingredients, and to make the most of the ingredients we do use.
Sprouting seeds (what we call grains, beans, nuts, and seeds) changes their nutritional profile; it pretty much makes them into different foods. A sprouted seed versus one that is not sprouted has a higher proportion of protein and a lower proportion of starch; it takes less energy to digest because chemical changes have taken place that, in effect, unlock the available nutrients rather than keeping them bound up by phytates and other anti-nutrients. That’s why seeds have almost always been soaked, sprouted, and/or fermented. That’s why we do it now.