Julia's Kitchen

Nourish your body, feed your soul.

Order reminder; due today please…and holiday artisan market December 14th November 26, 2017

Filed under: Uncategorized — adaba @ 4:05 pm

Good morning!

Please place your orders for the week today. You can see the preorder menu below. Please email orders to juliahellerman@gmail.com with subject heading preorder + your name. Pick up is Wednesday 4-7, or we can arrange something more flexible if needed.

Also, a group of local artists is going to hold a holiday market at Julia’s Kitchen on Thursday December 14th in the early evening. More details to follow, but mark your calendars! I may do a little holiday baking for it as well; ideas and suggestions are welcome!

I have been doing a bit of reminiscing about the early days of Julia’s Kitchen…my kids were so young when I started. My how things have changed! One now towers over me, and the other is catching up fast. And the quality of iPhone pics is also notably different.

Have a wonderful Sunday!


  • Kitchari $15/quart or $27/half gallon Savory porridge made from mung dahl and brown basmati rice, plus kale, carrots, and celery and seasoned with turmeric, ginger, and lemon. This is an Ayurvedic classic comforting and nourishing food; it does not contain onions, garlic, or oil. This is not heavy on veggies, so plan to have some veggies to add yourself or eat on the side. Garnish with toasted coconut. Add jalapeno hot sauce if desired.
    • add toasted coconut $2.50/8-oz jar
    • add hot sauce $5/4-oz jar
    • add naan batter $5/12-oz jar
    • add naan $1/each
  • Red Lentil Sweet Potato Dosas $18/4 dosas includes 4 red lentil wraps, 1 pint sweet potato/cauliflower (+other veggies) with caramelized onion chutney, 4-oz fermented cashew raita
    • just the red lentil wraps only $6/4-pk
    • just the veggies $9.25/pint (available with or without chutney)
    • fermented cashew cream cheese $11/8-oz container
  • Sausage Pizza$27.50/3-pack includes 3 sprouted sourdough pizza crusts, 4-oz local spinach and basil hempseed pesto, 12-oz tomato sauce, and 15 sausages You layer each crust with pesto, then tomato sauce, then place or crumble the sausages on top; plus your own veggies like spinach, kale, caramelized onions, etc and bake at 350 degrees until it’s warmed through and crisped to your taste.
    • just the crust $10/4-pack
    • just the pesto $5.50/4-oz jar
    • just the sausages $8/8-oz jar


  • Lemon Ginger Veggie Bowl $16/quart plus jar deposit Steamed and roasted vegetables, sprouted (cooked mung beans) tossed in a tangy lemon ginger dressing. contains onion and garlic
  • Lemon Ginger Veggies  $9.25/pint Same as the bowl, but just the veggies. sauce contains onion and garlic
  • caramelized onions $5/8-oz Your secret ingredient for delicious sauces, soups, etc, to top burgers, add to other veggies or sandwiches, etc.
  • roasted beets $5/8-oz jar Salad topper, add balsamic drizzle for a delicious side dish, or just a yummy snack.
  • roasted carrots $5/8-ozjar  Just, yum. In lemon ginger sauce, alone or with other veggies. On a salad. As a snack.
  • pickled onions $5/8-oz jar Red onions simply quick-pickled in apple cider vinegar, salt, and pepper. Fabulous addition to green salads, bean salads, to top burgers, stuff into wraps. These add a yummy zing to almost anything.


  • Cooked Sprouted Mung Beans (other beans sometimes available). $6/pint No onion or garlic; nightshade free
  • Quiche $60/full (12-48 pieces, depending on how you cut them); $35/half. A mung dahl batter filled with veggies and cooked into a veggie crust. Flavors rotate weekly according to what’s in season. Reheat in a steamer and/or toaster or oven. Please indicate if there are veggies you do not like/prefer to avoid. Contains onion and garlic; full can be requested without. May contain nightshades depending on flavor. Quiche batter $30/full; $7.50/8-oz jar (to make 2 slices). Choose your own veggies for crust and filling, then bake on a sheet pan (for full), or cast iron skillet. The whole quiche bakes perfectly on a Norpro jelly roll pan, which you can purchase at Mcguckins, and takes about 20 minutes at 350 degrees. Half can be baked in a 9-inch cast iron skillet. Or, divide into 6 portions and cook 2 pieces at a time in a 4-inch cast iron skillet. The remaining batter can be frozen. Please ask for more detailed instructions if needed. Contains onion and garlic; full can be requested without.
  • Sprouted Chickpea Hummus $5/8-oz jar So delicious with naan, veggies and lemon tahini as a wrap, or on top of toasted millet cakes with fresh tomato sliced on top…


  • Millet Cakes 4-pk $5 Germinated millet that is cooked, then formed into cakes and baked until a crispy coating forms around the soft millet inside. Just millet, evoo, salt, and pepper. No onion or garlic; nightshade free.
  • Sprouted Sourdough Pizza Crusts 4-pk $10 No onion or garlic; nightshade free.
  • Sprouted Sourdough Buns 4-pk $6 No onion or garlic; nightshade free.
  • Naan Batter $5/12-oz jar Eaten like naan with soup, or as a wrap, this version of “naan” is more like a savory crepe. It’s made from sprouted buckwheat, millet, sprouted flax, evoo, and sea salt. You can vary the consistency to make a more crepe-like naan (thinner batter) to a more spongy, bread-like naan (thicker batter). Cook on a seasoned cast iron skillet or crepe pan at 350 degrees. No onion or garlic; nightshade free.
  • Sprouted sourdough loaves Special request flavors may require purchasing a full batch of 5 loaves.
    • chia flax $10/loaf (buckwheat and millet)  No onion or garlic; nightshade free; contains 1.2 teaspoons coconut sugar/loaf.
    • buckwheat flax $10/loaf buckwheat-only breads have a softer crust and are made without chia seed $10/loaf No onion or garlic; nightshade free containers 1.2 t coconut sugar/loaf.
    • caramelized onion and herb$11/loaf (buckwheat and millet) contains onion; no added sweetener.
    • Za’atar focaccia $7 (buckwheat and millet) contains onion; no added sweetener.
    • cinnamon raisin $11/loaf (buckwheat only) No onion or garlic; nightshade free; 1.2 teaspoons coconut sugar/loaf.
    • fennel or fennel and onion $11/loaf (buckwheat only) fennel does not contain onion or garlic and is nightshade free; 1.2 teaspoons coconut sugar/loaf.
    • with veggies and cream cheese $25

SAUCES AND CONDIMENTS; never contain sweeteners or fillers – whole foods only

  • Lemon Ginger Sauce $9.50/8-oz jar A delicious, tangy sauce that we love on veggies and with veggie pancakes. Some use as a salad dressing, and it would be delicious to kick up any protein. Contains onion and garlic
  • Sprouted Lemon Tahini Dressing $7.50/8-oz jar A creamy, rich dressing made with calcium-rich sprouted sesame seeds, fresh lemon juice, evoo, a touch of garlic, and sometimes a bit of parsley. Contains garlic
  • Balsamic Drizzle $9/8-oz jar A classic, balanced salad dressing, but one that relies on whole foods rather than added sweeteners and stabilizers. Contains onion and garlic
  • Cashew Raita $7.50/8-oz jar  A pourable version of the fermented cashew cream cheese embellished with a seasonal herb or cucumber. A cooling sauce that is equally delicious over curries, in wraps, drizzled into soups, as a dip for veggie pancakes, or as a salad dressing. No onion or garlic
  • Chipotle Aioli $9/8-oz jar Technically a vinaigrette that, when refrigerated, takes on the thicker consistency of aioli. So delicious to add a kick to mung dahl veggie pancakes, burgers, and bean salads. Contains onion, garlic, and nightshade (chipotle)
  • Fermented Cashew Cream Cheese $11/8-oz jar You have to taste it to understand. You will not need dairy cream cheese anymore. Cashews are fermented, then blended with fresh lemon, evoo, and salt. No junk, just delicious. No onion or garlic

HEALTHY SWEET TREATS Nutrient-dense, yummy, health-supportive. This menu rotates; more options are available for special order on the bakery menu.

  • Raspberry Chai Sprouted Quinoa Muffins $4/ea
  • Golden Cashew Milk $6.50/12-oz jar
  • Raw Cashew Coconut Macaroons $1/eacontain cashews:)
  • Almost raw Carob Mint Drops $1/ea contain sprouted almonds; carob powder is roasted
  • Raw Lemon Ginger Drops $1/ea contain sprouted almonds
  • Raw Local Pear Fig Bars $1/ea contain sprouted buckwheat and walnuts

Menu for the week of November 27th; order by Sunday at 10pm and pick up Wednesday 4-7 or by appointment November 25, 2017

Filed under: Uncategorized — adaba @ 4:56 am

Good evening!

I hope you are enjoying the holiday weekend! Please click here for the menu for this coming week and remember that you can also order from the bakery menu. There are some delicious rotating favorites on there by request (kitchari, sausage pizza, sweet potato dosas, and hummus), as well as plenty of staples to get you through the week mixed and matched as you like.

As always, zero waste is a priority and lots of jars have gone out in the past few weeks. It would financially better for me to go out and buy more, but of course none of us want to consume unnecessarily, so please arrange to get jars back to me! I’ll make it as convenient as I can… if you want to bring them in when you pick up, please let me know whether you can leave enough time for me to fill ’em up when you come. You are also welcome to bring your own clean containers even if they aren’t jars. Again, just let me know in advance so I can plan accordingly.

I hope you enjoy the rest of your weekend in good health and good company!



Thanksgiving Menu; please order by Saturday at 11am. Julia’s Kitchen closing in January November 16, 2017

Filed under: Uncategorized — adaba @ 5:32 am

img_9970Good evening!

Both the regular weekly preorder menu and the bakery menu are available for next week, as well as a special menu for Thanksgiving. Please place orders by Saturday at 11am for Tuesday and Wednesday pick up, and include your availability for pick up times. Orders should be sent via email to juliahellerman@gmail.com.

For those who missed it last week, I will be closing up shop at the end of January. I’ve loved it and am so glad and lucky that I had the opportunity to do it. I can’t begin to tell you how much I’ve learned, how much fun I’ve had, and how happy I am to have met all of you! It’s time for a break and to move forward in some way. I’m not sure yet what I’ll do next. I plan on a cookbook and also plan to continue to do some baking out of my house (yay Cottage Food Act), and I look forward to seeing what comes next!

Enjoy the rest of your week!


Menu updated, deadline extended to 11am Monday for pick up Wednesday 4-7 and Thursday noon-3 November 13, 2017

Filed under: Uncategorized — adaba @ 5:23 am

There is still time to place orders for this week, as I didn’t get over to do the soaking this weekend. Also, I updated the menu since there weren’t too many takers on my original…click here to see it. I hope you have a wonderful week!


Requests?  November 12, 2017

Filed under: Uncategorized — adaba @ 4:16 pm

Friends! I am going to build a menu/schedule for these next few months based on requests. What would you like to see? I would love to finish strong and I keep you healthy through the holidays And into the new year!


Menu for Next Week and preview for Thanksgiving, plus news. And jars please! November 10, 2017

Filed under: Uncategorized — adaba @ 6:45 pm

Good morning and happy Friday!

Here is the menu for next week. Please place orders by Sunday at 10pm; but the sooner the better. You can also see a preview for the Thanksgiving menu, which I plan to finalize by the time I send out an order reminder on Sunday. FYI, the bakery items on the regular menu are just a rotating sampling of featured options and I try to offer them by the serving so that you can try different things. However, the full bakery menu is always available and you are always welcome to ask for larger quantities of the featured items, such as a full cake, etc. Pricing will usually be less per serving if you order a full batch or larger quantity of something.

I would so so so appreciate the return of some jars! Please arrange with me if you have jars and can’t make it to drop them off during preorder pick up hours. There are plenty of other options and I’m happy to make it convenient for you. Do it for the Earth and future generations!

And, so here is the news. Julia’s Kitchen will be open until the end of January and then I will be closing these doors permanently. I still believe in this vision wholeheartedly. I believe that food choices have a huge impact on the state of the Earth and the beings that reside here and there are still many people who need to be empowered on this front. Small business are the heart and soul of our economy and have an important role in our communities, as well as an opportunity to make a statement, or statements, everyday which help people see things differently. I do not know what new doors will open, but I Know that they will.

I wanted you to know now, but I hope you’ll stick around to take advantage of all that Julia’s Kitchen continues to offer through January, and then whatever comes after. Otherwise, I would really miss you!

Have a fabulous weekend and I will see some of you next week! Julia


Menu for next week, and sneak preview for the following and Thanksgiving November 3, 2017

Filed under: Uncategorized — adaba @ 11:13 pm

Good afternoon!

Here is the menu for next week; I am back to the normal schedule with pick up on Wednesday 4-7 and Thursday noon-3. Please email your orders to juliahellerman@gmail.com by Sunday at 10pm, but the sooner the better! Don’t forget, the bakery menu is here.

You can also get a sneak preview of what I’m planning for next week and Thanksgiving. 

I’m curious, would you be interested in a standing weekly kitchari order through January, excluding thanksgiving and Christmas weeks? Let me know! 

Have a great weekend!