Julia’s Kitchen is a Cottage Food business. This means that food is prepared in my home kitchen and I currently sell directly to customers. I am also working on a cookbook and corresponding line of meal starters and finishers which I hope to get on store shelves in the future. My goal is to empower you to enjoy cooking in your own kitchen and incorporate the preparation of food into your life, however busy, because the act of creating food for oneself, family, and friends seems to me a foundational part of being human. It’s not just about filling your belly, but about connecting to the Earth and providers through this very tactile experience and ultimately feeding your spirit as well. Sometimes that might mean providing a recipe through a cookbook, others it might mean providing the foundation for a meal, like a batter or a finishing paste so you have a foundation and support in getting a nourishing meal on the table. I think I specialize in finding ways to be efficient and organized around food when you do have some time so that you can easily put a meal together when you don’t.
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.
Julia’s Kitchen’s mission is to create and offer food that feels good. To your body, because it is whole, balanced, and made with love. To your spirit, because it is made with compassion and respect for all creatures and our planet. To your mind, because it makes perfect sense if you really think about it.
Everything is organic (or from a farm we know used organic or better practices), 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 should be 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.
One of the most important ways to make the best use of ingredients is sprouting. Preparing seeds (what we call grains, beans, nuts, and seeds) in this way changes their nutritional profile; it makes them into different and better/healthier/more nutritious 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; and in addition to making nutrients available, it actually has more vital nutrients. In short, sprouting foods increases the nutrients available to you at a much lower energetic cost, which is critical because each organ system uses your energy to operate efficiently and you can’t afford to have your digestive system take more than its share of energy thus leaving others at a deficit. Get more for your money, your calories, and your effort by eating sprouted foods!