Julia's Kitchen

Nourish your body, feed your soul.

Julia’s Kitchen Today! December 22, 2012

photo(2)Does this photo just make you want to jump through the page? We’ve got fresh Cinnamon Raisin Swirl sourdough loaves, plus Caramelized Onion and Thyme…enjoy them fresh, or save them for a special sweet or savory French Toast breakfast!

Our specials for today…

*Sprouted Grain Cherry Waffles with Caramelized Apples and Coconut Cream Sauce…
*Creamy Millet Cereal with Berry Sauce and Almond Cream…
*Thai Black Sticky Rice will be ready shortly…
*Soy Free Miso Soup
*A delicious entree platter with miso soup, Cabbage and Wakame Salad, and *Sweet Potato Nori Rolls…
*Sprouted Mung Bean and Millet Burgers…
*Plus our regular menu!
Come and get it today anytime through 8pm. Starting tomorrow, we will take a holiday hiatus until the 27th when we’ll come back ready to support your transition into into a healthy and happy 2013!

 

An easy and free, and very important health tip for the holidays and beyond… December 16, 2012

Filed under: Tips for healthy living — adaba @ 7:21 pm

IMG_0609…stay hydrated! I just came across an article that lays out some facts about hydration and now seems like the perfect time to remind ourselves to simply drink more water. It’s so easy, yet plays such a critical for our health. I think quick fixes are rare, so let’s cherish them!

At this time of year, the air gets dry, we turn our heat on to combat the cold, we likely eat fewer raw fruits and vegetables, some of us may be so busy that we actually forget to take care of ourselves, and sometimes we may even have a tendency to overindulge on something. I think we assume that the resulting feeling of lethargy is “just how it is” in the Winter. But, I don’t think so. I think that most of us are chronically under-hydrated. And, for those of us who aren’t getting any younger, I think we have to be even more on top of staying hydrated as we get older.

I see it in myself and I’m pretty health-conscious as some of you may already know. I typically have a water bottle or tea cup of hot water and sip throughout the day, but sometimes I get busy or forget my water bottle and forget to drink. Then, I notice that I feel a little bloated, ironically, and maybe my digestion is off. Or maybe I just feel sluggish and even a little down. It’s so easy to blame it on stress, what we’ve eaten, not getting enough sleep; but I really think that drinking more water can minimize the impact of these things and help us get back on track. Give it a try! Make a concerted effort to drink more water throughout the day through the month of December. I’ll be surprised if you don’t notice a positive difference, but even if you don’t, what do you have to lose??

Sit down with a glass of water and read the article here. Then enjoy a relaxing, peaceful Sunday full of gratitude for all that we have.

 

Coupon for dinner this weekend! December 14, 2012

Filed under: photos,Updates — adaba @ 10:30 pm

 

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Come in for dinner this weekend and receive a free cup of soup, side salad, or baked good with any entree! December can be a challenge for small, local businesses like Julia’s Kitchen; please shop local! It really does make a difference…

We have snacks to sustain you during your holiday errands, meals to keep you healthy in the midst of the holiday party circuit, and plenty of food to bring along to keep all of your friends and loved ones nourished throughout the whole month. You can feel peace, energy, and good health throughout the holiday hoopla!

We have gift certificates too, in any amount! Who doesn’t need a healthy meal with no mess to clean up??

Happy weekend!

 

Dinner Tonight! December 13, 2012

Filed under: Daily Menus — adaba @ 10:53 pm

photoHere are our specials for this evening!

Dinner Special: Ethiopian Yellow Lentil Plate with Injera and Yam and Beet Salad

Soups: Red Lentil Coconut Curry and Fasoulatha (Greek White Bean)

Veggie Burger: Sprouted Chickpea

And, in case you are in the mood for breakfast, we’ve got Creamy Millet Porridge and Sprouted Grain Waffles. Or, come grab some baked goods or raw treats for dessert or for tomorrow. We’ve got lots of soup in the fridge too, in case you want to enjoy a meal at home.

Our full menu is available, including the yummy raw pizza pictured…

 

Open for Dinner, starting this Thursday! And, a daily special… December 12, 2012

IMG_0569Well, I could have done a better job with the photo, but this is our entree special right now! Berbere lentils served with a yam and beet salad over injera, which is a spongy fermented flat bread which is made, in our case, from whole grain teff. Often, because teff is relatively expensive, injera is made with a combination of flours; rest assured, we use whole grain teff rather than flour, and we don’t add anything except a little sea salt and spring water.

Teff is the smallest grain and is super-powered, because it has a much larger proportion of bran and germ, the healthy parts, than most grains. In Ethiopia, injera is used as a plate and a utensil, with different protein and vegetable stews and salads arranged on top. Usually these meals are eaten family style and diners rip pieces of the injera and use them to scoop up the other foods, then eat the sauce-soaked injera at the end. This dish has just a bit of a spicy kick, but should be mild enough for most palates. Come in and try something that may be new for you!

In other news, we are going to be open for dinner Thursday through Saturday, starting this Thursday, for the rest of December, then we are planning to open for dinner nightly Monday through Saturday. We will be closing on Sundays for the Winter, but we’ll go back to seven days in the Spring when people come out of Sunday hibernation!

We will close for the holiday December 24-26 and New Years Eve and New Years Day. We hope you’ll all want to come back on January 2nd ready to start a healthy, peaceful, and joyful new year!

 

Jars of kitchari on sale today! December 9, 2012

Filed under: Uncategorized — adaba @ 4:20 pm

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Sprouted Buckwheat Pancakes December 8, 2012

Filed under: Recipes and Classes — adaba @ 8:09 pm
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I think that the questions I am most frequently asked at the cafe are related to sprouting and baking with sprouted grains. This is an easy foray into baking with sprouted grains. No special equipment is needed other than a blender and a skillet, and the ingredients are pretty standard. The recipe is very basic, a blank canvas, but you can spice it up as you would any pancake recipe. I blended in fresh ginger, vanilla, cinnamon and nutmeg, then topped them with cooked apples and blueberries with coconut butter melted in; see below for a few other ideas.

This does take some planning ahead. And, of course, you have to have the right ingredients in your pantry. What better time than the present to start building the habits of healthy cooking into your routine? By the time January 1st rolls around, maybe you will already have made good on a resolution to honor yourself and your loved ones by putting truly healthy food, made with love, near the top of your priority list, if it’s not up there already. If this is a change, it may take a little extra time and brain space, and I know that for some, both can be a over-taxed at this time of year. But, maybe this is a gift in itself. Maybe taking the time, even once a week, to cozy up in the kitchen and learn something new will bring more connection to what the universe really offers us at this time of year, quiet, reflection, peace, quality time spent with those we love.

In case you are interested, please sign up to receive email updates, or check back, as I plan to offer recipes and small cooking lessons regularly on this blog. To start, they will be basic recipes and lessons to get you started…hopefully clear enough for a beginner, but useful for everyone. Feel free to ask if you have questions and let me know if there are other lessons you’d like to learn in the vegan, organic, gluten free realm. If you’d like more recipes in the meantime, I have another blog where I posted recipes almost weekly for several years; click here to get there…

Sprouted Buckwheat Pancakes

  • 1 cup hulled buckwheat(1), soaked overnight and/or sprouted(2)
  • 1 cup water or nut/seed milk
  • 2 Tablespoons coconut oil
  • 2 Tablespoons ground flax seed
  • 1/4 cup dates, pitted
  • 1/4 cup coconut sugar, optional
  • 1/4 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • Flavors and spices of your choice (see below for options)
  1. Rinse the buckwheat and place in the blender with water or nut/seed milk, coconut oil, flax seed, dates, coconut sugar, and sea salt.
  2. Blend on high until you have a smooth, pourable batter.
  3. Preheat a cast iron (preferable) or other skillet to medium heat (3).
  4. Add the baking powder and stir well or blend on low to combine.
  5. Add the vinegar and stir to combine.
  6. Pour batter, about 2 Tablespoons at a time, onto preheated skillet.
  7. It’s best to turn the heat down just a bit and cook these pancakes a little longer on the first side, so cook them until you can see that they are mostly cooked through, then flip and cook until lightly browned on the second side. If they get too browned on the first side, turn the heat down a bit more.
  8. Serve with cooked fruit, blended berries thickened with chia seeds, nut cream, coconut cream, chopped nuts, toasted coconut, or whatever your heart desires!

Ideas for flavoring:

  • vanilla, for sure
  • a dash of molasses, ginger, cinnamon, nutmeg, and cloves for gingerbread pancakes
  • grated orange rind, ginger, and poppy seeds
  • cardamom and fresh ginger, plus a little black pepper and a dash of cloves for chai-spiced pancakes
  • too many delicious toppings to list!

(1) Buckwheat groats are whole, hulled, raw buckwheat kernals. As opposed to kasha, which is roasted buckwheat and therefore very dark and strong in flavor, buckwheat groats are light green and somewhat mild in flavor. Since they are raw, they will sprout.

(2) Fully saturating a seed, which is what any grain, bean, nut, or what we call a seed actually is, begins the sprouting process. So, once you have soaked your buckwheat groats overnight,  they will have started to sprout. If you want them to grow tails, put them in a strainer and rinse them well, then let them sit in the strainer until a little tail starts poking out the pointy part of the buckwheat. This will take another 12 hours more or less, depending on the heat in your kitchen. You can rinse them once in a while throughout the day, then give them a shake to let the excess water out. Just be sure to put them over a bowl or tray to catch any drips. For more information on sprouting, see this post on my original recipe site.

(3) I have a cast iron griddle that fits over 2 burners which I love and highly recommend investing in, if you are able to do so. However, any cast iron or stainless skillet or griddle will work. The important thing is to heat until a drop of water will get a good sizzle. If it’s not heated enough, the pancakes will cook onto it. If it’s heated too much (the water will sputter and jump and go crazy), the pancakes will brown too much before they cook through. If your pan is unseasoned, you’ll need to oil it.

(4) The reason for the order of operations in this recipe is that, when baking, you have to be mindful of your timing once your leavener, baking powder in this case, is stirred in. The reaction of the baking powder with the other ingredients, especially the acidic ones like apple cider vinegar is what causes those little bubbles that create the texture of your final product. Once the bubbles form, you want to be gentle with your batter and get it baking asap so you don’t lose them. Don’t make yourself crazy about it, as you don’t want any crazy energy in your food, just be mindful.

(5) You’ll  notice that I don’t list maple syrup as a topping option. I want to make sure that anyone I feed is going to feel good after a meal, even one that’s a treat like this one. As healthy as these are, they are still pretty high-carb, so it’s best to top them with a delicious, decedent topping that offers some balance and nutritional value. Most people are going to top pancakes with something sweet, and fruit is a great whole food option for that piece. In addition, try to include something with fat and protein in the topping choices as well – a yummy nut or coconut cream, chopped nuts, hemp seeds, etc.