Julia’s Kitchen will be closing at the end of January. Until then, preorders and some grab and go are available. After that, I’ll be working on a cookbook and continuing to offer baked goods and other items that are allowed under the Cottage Food Act while I look for the next opportunity to push the food system in the direction I think it needs to go. Follow this blog to stay in touch and in the loop for whatever comes next; there is still much to be done!
- Stay tuned for the next scheduled cooking class! Add your email to follow this blog if you’d like to receive email updates. Cooking classes are concept-based (concepts might be sprouting, flavor and balance, etc) and intended to build upon each other to provide a holistic view of healthy, plant-based food and a strong foundation and understanding of cooking.
Julia’s Kitchen is not a traditional restaurant. The main focus is to make healthy food available for preorder to be enjoyed where and when you choose. An a la carte menu of veggies, bean dishes, sauces, batters, sprouted sourdough breads, sprouted muffins and other baked goods and more rotates weekly. Extras are always prepared and made available for walk ins during preorder pick up times and other times by prearrangement. Meals are sometimes served, but on a pop up basis and by request. If you know you are coming into town or live in town and would like to come in for a meal, please contact me directly (in advance) at email@example.com. I’ve love to schedule to be open for you if I can.
- Preorder meal service – check the weekly menu or bakery menu, then place orders by Monday at noon for pick up Wednesday 4-7 and Thursday noon-3 (check weekly blog to confirm hours; alternate pick up hours can be arranged) and have as much nutritious, delicious food as you like whenever and wherever you like.
- Grab and go – extras are available during preorder pick up times and other times someone is in the kitchen. Check Facebook/Instagram/Twitter to be in the loop.
- Pop up community meals – spontaneous or pre-planned lunches, brunches, and dinners will be posted on the blog and Facebook/Instagram/Twitter. If you would like to request a date for a pop up meal service, please do so at least 2 weeks in advance.
- Cooking classes – a cookbook is in the works and concept-based cooking classes will accompany the process. Classes are announced on this blog and Facebook/Instagram/Twitter.
- Private events – ask about organizing a meal, event, class, or all of the above for friends, family, work, or the community.
- Casual catering – ask about having delicious, nutritious, plant-based food for your class, workshop, business lunch, or gathering of any kind!
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.
Julia’s Kitchen is constantly evolving as life evolves. Aside from being a small business owner, I am a person – a mom, a wife, a friend. Balancing all of those things is of the utmost importance and that balance changes over time. Sometimes I have help, sometimes I am a one-woman-show and I always offer the best I can with the resources I have. I strive to communicate clearly, to be flexible where I can, and to hold boundaries where necessary. I hold the integrity of the food and the humanity of the operation in the highest regard.
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!
Come on in and check it out; all are welcome!