Julia’s Kitchen is a working kitchen/bakery, where you can order food for the week, pick up a healthy treat, grab and go from the grab and go, or enjoy a nutritious and delicious lunch from a rotating menu. Food is loved here. It’s soaked, sprouted, fermented, and treated with care. It’s allowed it to shine in its simplicity and be itself. It’s slow food; there is nothing rushed about its preparation, so I hope you’ll take the time to enjoy it.
Currently, it’s a one-woman show, so please expect a real-life kitchen experience. Like a friend’s kitchen.
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.
Extra virgin olive and coconut oils are the only ones used and they are treated gently.
The abundance of food available to us is a true blessing and there is constant awareness that there are many others throughout the world, even in our own country, for whom food is far from abundant. I am vigilant about avoiding waste, avoiding unnecessary ingredients, and making the most of the ingredients I 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.