Julia's Kitchen

Nourish your body, feed your soul.

April 4th Cooking Class Filled…more classes? February 26, 2019

Filed under: Uncategorized — adaba @ 11:45 pm

Good afternoon! I hope you are enjoying this sunshiny day and the beautifully blue sky!

The cooking class I mentioned in the last post (scheduled for Thursday April 4th @11:30am) is filled. If you are interested in classes – batch cooking or other topics – please let me know as I’m happy to schedule some additional sessions. It’s really nice to spend a day at a place like the one pictured above and come home to dinner options:) Of course after a busy day at work, some foundation is pretty much required in order to get a healthy dinner on the table (at a reasonable hour with minimal stress).

As I’m working on the cookbook, I’m realizing that I’d like to do some videos to correspond with some of the recipes. I have zero skills in that area. If you or someone you know might be interested in helping me out with videography, please get in touch.

Enjoy the day! Julia


Hello! Cooking Class(es) anyone? February 22, 2019

Filed under: Uncategorized — adaba @ 2:47 pm

Good morning and happy Friday! It’s been a while! I hope Winter has been good to you and you have had whatever balance you need between cozy time at home and breathing in the fresh outdoor air! Soon enough Spring will be in the air…

I’m baking tomorrow and I’ll have a bit of extra batter; if you would like a loaf of chia flax or buckwheat flax, please send me at email at juliahellerman@gmail.com sometime today.

Missing quiche or veggie pancakes? Remember, you can buy the batters and then enjoy them fresh from the oven! Other mix and match items are available as well, so you can make almost anything from the Julia’s Kitchen menu at home. If you feel intimidated by cooking, please see below as I’m planning a cooking class soon.  I also have some yummy raw cashew coconut macaroons, carob brownies, and chocolate brownies ready to eat…

I’ve continued to work on my cookbook and it’s steadily coming along. Not super fast because it turns out I don’t really like to sit down, but I’m trying to pick up speed:) I’m excited about that and also the prospect of a product line of cooking-supportive staples, but I am looking for some partnership in order to get that going. Know anyone? I have an application in for the new food hall opening up, as I’d love an opportunity to focus only on the food and let them decorate the front of house, bus the tables, etc.

I’ve also got a cooking class in the works. It will be a lunchtime class during the week, probably on a Thursday. I know that works great for some and obviously not at all for others. If you are interested in a cooking class, please let me know your availability. This one is going to focus on batch prepping staples a few times a week so busy day meals are a snap. Besides the practical, this kind of staple prep really paves the way for a more creative cooking process. You’d be surprised how much more space there is when one or more parts of the meal are already prepared. This class is by request, but if you are looking for something different, please feel free to put in your own request. Cooking classes are casual, in my home kitchen (which proves a lot can be done in a decidedly small and simple space) and my dining room table where we always will enjoy the fruits of our labor. And, by the way, everything will be plant-based, but if you are an omnivore, these concepts and many of the staples absolutely apply to any cooking/eating style.

Have a great weekend!


Ordering for this week (by Tuesday night for Thursday/Friday) January 1, 2019

Filed under: Uncategorized — adaba @ 12:51 am

Biggest Food Fail of 2018 – looks delicious, tastes disgusting:)

Good evening!

I’m taking orders through Tuesday for pick up starting Thursday at 4pm. You can view the menu here.

My plan for 2019: I am going to continue taking rolling orders as I’ve been doing (you can find the details at the menu link). I’m also working on a product line to be rolled out along with the cookbook. I’m really excited about this! The purpose of both is to encourage and empower healthy eating, a balanced lifestyle, and home kitchen cooking. The cookbook will be a compilation of recipes plus all I’ve learned from running a restaurant and a household about keeping a stocked whole food pantry, preparation techniques to maximize the taste and nutrition of your ingredients, and how to be efficient in the kitchen and incorporate food preparation into your life so that you can see it for what it is – a grounding and creative process that is a fundamental and critical part of being human. The product line will offer key foundational components of the recipes in the cookbook for those times when the busy-ness of world we have created has taken over and you need a little extra help getting a meal on the table. So, for example, when life is feeling balanced and spacious, you can take a few hours a week to shop, prep veggies, blend up some batters and sauces for the freezer, and soak some beans and grains to be sprouted and cooked later in the week. That way, when weeknight dinnertime comes, it can be just a matter of assembly, or there might be space for some fun and creativity. When things get crazy and you don’t have anything prepared for a meal, you can grab a Mung Dahl Quiche or Berbere Red Lentil Veggie Pancake Batter from the store, quickly chop up some veggies or throw in some leftovers, and have a nourishing meal ready in less than 30 minutes. Some of the other products I have in mind are Naan Batter (which that can easily turn into sprouted gluten free crepes, wraps, waffles (sweet or savory), or dinner rolls), Sprouted Buckwheat or Quinoa Muffin Batters, Saag Starter (just add spinach; onion and garlic optional), and Red Lentil Dosa Batter (so delicious with the saag). If the line is well-received, I have a ton of other ideas too. The whole product line will be 100% plant based and gluten free, but you can absolutely add whatever you like to suit your personal diet and preferences.

Finally, I want to leave you with an appreciation from the the last few days and with which I am ending this year…For those who are willing to share your whole self, including what is dark or embarrassing, and/or not so pretty, I honor and support and thank you. I think that’s the only way to be truly connected and it seems increasingly like it’s more common to only show the good parts. For those who are willing to accept others for the whole of who they are, I honor and support and thank you too. The receiving of others in whatever state is true for them is a beautiful thing and an extraordinary gift.

Our part of the world is so focused on external gratification – looks, grades, money, things – even though I think most of us know that they aren’t what bring joy, satisfaction, learning, true success, contribution, or meaning to our lives and, in fact, often detract from what we really want to experience in life. I hope we can all figure out what we are truly here to do individually to better the world, and how we can live together in harmony, see and appreciate each other, support one another, and be certain that what is done to one is done to all. And, for goodness sake, I hope we can find a way to reasonably live on this planet so it’s allowed to regenerate and sustain itself for whatever the future brings.

I’m sending love to all and wishes for the best we can do and be in 2019. Happy New Year!



Anything you’d like for the holidays? Now is the time to order… December 16, 2018

Filed under: Uncategorized — adaba @ 3:57 pm

Quiche batter + steamed broccoli + caramelized onions baked in a lined muffin pan = EASY + YUMMY + NOURISHING SAVORY SNACK


Good morning! I hope you are having a wonderful weekend! I will be baking for Thursday pick up this week. If you would like to get an order in for pick up before the holiday weeks, now is a great time!

If I do additional baking over the holidays, I’ll be sure to post it here. I’m hoping to get at least fig bars and take and bake chocolate chip cookies made, but I never know these days…If I have extras from special orders, they will be posted on social media (facebook, instagram, Twitter).

I know the holidays are amazing for some people and really hard for others. I hope you will give and receive in whatever way is right for you and that everyone can experience gratitude, abundance, and peace to carry into the 2019. And, the strength and capacity to do what needs to be done to create a peaceful and sustainable world.

Sending love to all, everywhere.


Ordering… December 12, 2018

Filed under: Uncategorized — adaba @ 3:29 am

IMG_3031Hello and good evening!

Extras this week:

  • gingerbread torte with cashew cream cheese frosting by the slice $5.25
  • sprouted buckwheat pumpkin muffins $4
  • sprouted quinoa savory pumpkin thyme muffins $4
  • sprouted sourdough buns

I am hearing that some clarity is needed regarding placing orders…

Your best bet is still to place orders on Sundays or before, but you can place an order anytime and I will get back to you within a few days to let you know when it will be ready for pick up. I usually know the pick up schedule for the week by Monday. I do have extras periodically and I always post them on Facebook, Instagram, and Twitter, or you are welcome to check in with me.

I still bake most every week, but the pick up day varies for bakery items depending on what other orders I have coming up. Frozen staples are available anytime, or if they are out of stock, I can generally get them ready with a few days of notice.

Enjoy the rest of your week!



Friday/Saturday Pick up this week and Thanksgiving orders – order by Tuesday Nov 13th for pick up Sunday Nov 18th November 5, 2018

Filed under: Uncategorized — adaba @ 4:38 am

Good evening! I hope you enjoyed your weekend and that extra hour has come in handy to prepare you for the week ahead.

For this coming week, I’ll be baking for pick up Friday and Saturday. If you would like to order bread for stuffing, this is the week to do it! And the regular menu is available this week. Please order by Tuesday by sending an email to juliahellerman@gmail.com

I’m looking at the calendar and noting that Thanksgiving is really just around the corner! I’ll be taking orders for pick up Sunday November 18th (that’s the Sunday before Thanksgiving). Please place your orders (via email to juliahellerman@gmail.com) by Tuesday November 13th. If you are starting to plan your menu, here are some ideas for a delicious and abundant plant-based Thanksgiving (or if that’s not your style, some delicious accompaniments to whatever is your preference and tradition). The links to recipe are from my pre-Julia’s Kitchen blog. There are some recipes that are from non-vegan days, fyi.



what I offer:

  • Quiche Batter $15/pint – bake your own quiche with a tradition pastry crust, a veggie crust, or even a bread stuffing crust! Super simple to make – stir some veggies into the batter and bake in your chosen crust…more detail here.
  • Sprouted Adzuki Bean and Millet Veggie Burgers $16/4-pk
  • Sprouted Chickpea Quinoa Veggie Burgers $16/4-pk
    • Add sprouted sesame tahini gravy $7.50/8-oz jar
    • Add creamy sprouted almond butter sauce (contains soy tamari) $8.25/8-oz jar

other ideas:


what I offer:

  • Sprouted Sourdough Bread or rolls (best to freeze until Thanksgiving) $10-11/loaf; rolls are $7.40/4-pk (serve a basket sliced or use for stuffing)
    • see weekly menu for flavor choices; there will also be a squash pepita option for Thanksgiving pick up
  • Sprouted Sourdough Batter – for freshly baked loaves, rolls, etc; $7.50
    • choose chia flax (millet and buckwheat) or buckwheat flax (buckwheat only)
  • Take and take veggie sausages for your stuffing $12/12-pk

other ideas:


what I offer:

  • Creamy Layered Pumpkin Bars $4.50/ea will contain nuts; fruit sweetened
  • Raw Caramel Apple Pie Bars $4.50/ea will contain nuts; fruit sweetened
  • Sprouted Quinoa or Buckwheat Muffin/Torte/Roulade Batters so you can adapt your own family favorites…$8.25/ea II’m happy to give you some guidance if you don’t find everything you need in the detailed instructions here

other ideas:







Squash Time October 25, 2018

Filed under: Uncategorized — adaba @ 3:16 pm

It is that time of year, when Winter squash is in abundance. I’ve received a different squash in each of my last 4 weekly CSA shares and I suspect that trend will continue until the end of the season. As I was storing the leftover squash (I am not even sure of the variety) from a special order pumpkin torte with coconut cream frosting (yum), it occurred to me that now is a great time for a post on all things squash. In case you are looking for ideas on how to use this nutritious and delicious seasonal staple, read on…

  • You can certainly use pie pumpkins for pie and butternut squash for soup; some varieties are better suited to particular uses, but don’t get too caught up. The different types of squash are actually quite interchangeable. There are differences in flavors and moisture levels, but given the varieties that are most widely available, I generally find that it just takes a few adjustments to use whatever squash you have on hand in whatever recipe you are in the mood to make. Don’t limit yourself!
  • In my opinion, a lot of recipes make squash preparation a little more daunting than it needs to be. The simplest way to cook squash is to pop it in the oven when you have other things baking or roasting. Be sure to slash it a few times with a knife to create some space for the steam to escape as it cooks (because an exploding squash does make the task daunting:) and put it in the oven on a pan or tray to catch the juices. It does best at a pretty high temp, but I think you are fine anywhere between 375 and 425 degrees. Alternatively, you can slice squash in half and remove the seeds, then dice and coat the pieces in olive oil sprinkled with salt and roast the pieces until they are nicely caramelized. Personally, I like the depth of flavor that roasting/baking creates and I don’t like to steam or boil squash.
  • It’s very rare that peeling squash is necessary. If I roast a whole squash, I remove the seeds, cool it, and then puree it (including the skin) in my Vitamix. Depending on the moisture level of the squash, I might add a bit of water to help it process. DO BE SURE TO REMOVE THE TOP AND BOTTOM STEMS. If I’m not going to use it all, I put the extra in jars and freeze them for later use. If I’m dicing it, I use all except the seeds and stem.
  • If you remove the seeds before cooking the squash, you can soak them overnight then sprout them before you salt and roast them for snacking.
  • Recipe ideas…
    • puree a medium-sized (2-3lbs) squash with 1/2 box of creamed coconut, 1 cup or so of caramelized onions (I like to keep these on hand, but otherwise caramelize 2 medium onions in olive oil and salt), a few cloves of roasted garlic, a touch of curry powder (this is for depth of flavor; add more if you like a stronger curry flavor), water or broth to taste, and salt for a super easy and delicious Fall or Winter soup.
    • replace the creamed coconut with about 2-3 cups of cooked red lentils and the curry with Berbere spice. Add sliced celery and chopped kale and cabbage to a pot along with the squash-lentil-veggie purée, then simmer until the veggies are soft.
    • use caramelized squash cubes like croutons on top of a salad, thick soup like black bean, split pea, or red lentil, or chili.
    • Of course pumpkin bread, pumpkin pie, pumpkin roulades, pumpkin muffins, etc.
    • Stuffed squash – yum! An excellent use for leftovers! Cook some veggies (onions, shallots, garlic, leeks, shiitake mushrooms, kale, or whatever your pleasure) and stir them into cooked rice, quinoa, or millet. Stuff filling into a squash that’s been halved, seeded slathered in olive oil and roasted; and then bake the whole thing in the oven until everything is nicely warmed through. Top with caramelized onions, cooked beans for protein, and/or a delicious sauce like sprouted tahini sauce…
    • Spaghetti squash is kind of its own thing – this one I don’t use interchangeably. I roast it whole until it’s soft and I can scoop out and separate the strands easily with a fork. My dog gets the skin; see below. I toss the strands in olive oil and salt, then set them aside while I saute some onions, shallots, or leeks and garlic and add salted water to make a broth. Once the broth has been on a high simmer for about 15 minutes, I add the squash “noodles”. I might have a bowl right away, but I like it better the next day after the flavors have integrated.
    • Dogs LOVE cooked Winter squash (in my experience), and it’s good for them. If I have a really thick-skinned squash like acorn, I’ll scoop out the flesh after cooking (leaving some on the skin for her) and my dog will very happily take care of it for me.

Happy cooking! What is your fav squash recipe??