Julia's Kitchen

Nourish your body, feed your soul.

Julia’s Kitchen Updates! October 12, 2015

Filed under: Updates — adaba @ 3:23 am

Hello and happy Fall! What a beautiful weekend we had!IMG_2260

A few updates to share…

We have a new rotating menu! You can take a look at it here, but the general idea is that we have a set menu of items that are available daily: curry, veggie burgers, veggie pancakes, lemon ginger veggie steam, hearty salad, and the Peace Platter, which is a sampling of our favs! In addition, we’ll rotate through the other beloved items on our menu, such as kitchari (usually made early in the week; this week Monday), the pizzas, quiche, and the breakfast dishes like sprouted buckwheat pancakes, raw cereal and milk, and hot porridge. Plus, we will bring some new favorites into the rotation. So far, we’ve tested and loved the sloppy Joe, black bean chili, soup platters like tomato soup, split pea soup, and buttercup squash soup with fun and yummy accompaniments. And, I’ve got lots of other ideas for specials that I can’t wait to try!

Our bakery schedule has changed just a bit. We still bake chia flax bread on Tuesdays and Thursdays and caramelized onion and herb on Wednesdays and Fridays, but millet bread is now made on Wednesdays and we are going to experiment to see what you want on Mondays…this week is cinnamon raisin per request!

Don’t forget, we are open for dinner on Mondays now. Come on in and grab a healthy dinner to start off your week! You can eat in the restaurant or take something to go, either take out style or from the grab and go. Tuesday-Friday we are open for lunch 11am-3pm. We are closed on weekends, but perhaps we can do some pop ups here and there…

These changes are all good! It seems there are concerns that these changes mean trouble at Julia’s Kitchen, but it’s quite the opposite! I’m doing what I need to do to make sure I can sustain this business for a long time! I have two kids and a husband, and I sure hope that I’ll have a new puppy soon; I want to spend time with them and some friends too! I also want to be the chef and baker at Julia’s Kitchen, because that’s what I love to do, and keeping these hours allows me to be in the kitchen (with help, of course) rather than spending all of my time trying to manage a whole bunch of other people in the kitchen. I hope you can find a way to work our hours into your life so we can continue to see you and enjoy your presence and support!

Happy Fall and love to all! Julia



Win a Free Personalized Food Empowerment Session! January 5, 2014


Happy New Year!

I hope you are feeling fresh, invigorated, and inspired to make this your best year yet. I am really excited and inspired for this next year in the life of Julia’s Kitchen and the manifestation of our intention to help people reconnect with food and reap the benefits of all the beauty, vibrancy, and richness it brings to our lives.

If you are on board with this intention, we want to give you, and ourselves, a little jump start, so we have a special offer…a chance to win a free individualized Food Empowerment Session with Julia. I don’t want to sound too woo-woo, but that’s the best phrase I can think of to describe what I’d like to offer. What exactly “food empowerment” means depends on what you as an individual need. It could mean learning the basics of veg-centric food preparation, it could mean a pantry makeover, it could mean gaining a greater understanding of the diverse array of whole foods available to us, and how to keep them nutritious and make them delicious, it could mean learning to shift from old habits in the kitchen to new ones, or revamping old favorite recipes to be more health supportive and nourishing. The goal is to teach you whatever you need to learn about food to make your best choices. I’ll meet you wherever you are with food right now and we will figure out together how you can be more empowered around food.

The rules of this contest are simple: For the next two weeks (Sunday January 5th through Sunday January 19th), for every $15 spent at Julia’s Kitchen, you will receive one entry into our drawing. Just one person per entry please, but you can enter yourself or someone else.

Maybe you don’t know me that well, so here is my philosophy around food: I think we could make amazing, significant, substantial gains in our food system, our environment, and the overall health (all kinds) of our society by simply getting ourselves back in the kitchen and eating more plants. Not necessarily all plants; everyone’s body needs a little something different. The percentage that comes to mind is 75%, and of course I’m talking about plants in their whole, minimally processed form. If you think about it, this applies to everyone regardless of what makes up that other 25% of food on the plate. Instead of seeing food through a divisive lens, isn’t it nice to just focus on what we all have in common?

We are looking forward to many opportunities to nourish you in the year to come, so please spread the word to anyone who might want to know, and stay tuned!


Julia’s Kitchen – reaching out! December 19, 2013

Filed under: Updates — adaba @ 4:42 am
Tags: , , ,

IMG_2105Hello Boulder community!

I hope this email finds you all in a peaceful and happy space.

We are coming up on our 2-year anniversary at Julia’s Kitchen! I’m so proud of what we’ve accomplished ~ we have nourished many bodies and fed many souls. We have learned a ton about all kinds of things. We have met new people and nurtured new (and old) friendships. We have stayed true to ourselves and our beliefs. We have operated with integrity. It has been quite amazing. We want to keep going and growing.

We are truly doing things differently than other restaurants and other businesses. This is deeply rewarding, but it’s a challenge to go off the beaten path, especially when going it alone. So, I am reaching out to this community because I need some support and I want to create a community that wants to be involved. I know it’s taboo for a business to voice this sort of thing because we are supposed to look shiny and perfect, but one of the things that defines Julia’s Kitchen is transparency and I think that’s more important. You know what’s in the food, you know how it’s made, you can watch us make it, and I think you know you can trust us.

So what can you do?

*You can come into the cafe. Saving money right now? That’s ok. Camp out with your laptop. We will be honored with your presence. The more energy there is in the space, the more energy is drawn into the space.

*You can like us on Facebook and follow us on Instagram and Twitter. Comment, like, and share our posts. This can really help get the word out. Face-to-face conversation is of course awesome too. Please spread the word in any way you can.

*Bring a new customer in. We will give each of you a $10 credit for a future visit to the cafe; to say thank you to you and to welcome your friend.

*I have started to look into grants, small business loans, opportunities for investment, and different options for structuring this business so it’s sustainable long into the future; also so it’s sustainable for me personally in the here and now. If you know about these things, or if you know of organizations or private individuals who would want to support a business that is creating a net positive for the world, please share.

*You can let me know if you are interested in helping out with space beautification (outside in particular), accounting (for trade or for a fee), posting fliers, and we can be in touch as our plans unfold.

*You can just let me know that you support this cause. I am not a needy person, but I do need a little lift right now.

Thanks for reading and for all of your support, patience, and kindness over the past two years.

Wishing you deep contentment and much light on these beautiful dark nights, Julia


The Market starts tomorrow…Now open Sundays…Banana ice cream is back! April 5, 2013

Filed under: photos,Updates — adaba @ 10:25 pm

photo(1)Spring is here! That means a whole bunch of things for Julia’s kitchen…
The Farmers’ Market starts tomorrow! You can find us across from BMOCA; we will still have an Adaba Foods sign this week, so don’t let that trick ya. Every year the farmers have more and more to offer early in the season; come support these amazing people who work so hard to offer a safe and local food supply!

Starting this weekend, we are open on Sundays from 9-3. Join us for breakfast, brunch, or lunch. You can also pick up dinner for later and enjoy a stress free Sunday dinner.
Our menu will start to transition with the seasons~first change is that banana ice cream is back! Enjoy plain, like a sundae, or in top of pancakes for a decadent breakfast…yum!

Enjoy this beautiful Spring weekend!


Coupon for dinner this weekend! December 14, 2012

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



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!


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!


Thank you and Thanksgiving… November 21, 2012

Filed under: photos,Updates — adaba @ 7:21 pm

Happy Day-Before-Thanksgiving!

We will be closing early today, at 4pm, and will of course be closed through tomorrow. We’ll open back up for business as usual on Friday morning at 8am. Come on in today and help us clean out what we’ve got and we’ll start fresh Friday morning in preparation for a clear-headed, calm, and nourishing holiday season.

Though this time of year can be very hectic energetically because of what’s happening around us, our goal at Julia’s Kitchen is to stay grounded and offer a warm, nurturing space that will support the calm and inward focus that I believe is really our natural tendency at this time of year. Soon we will shift a few things on our menu to reflect this change in season.

I hope your Thanksgiving is wonderfully satisfying, that you find many things for which to be thankful, and that you find many ways to express your gratitude.

It was exactly this time last year when I first contemplated the sweet idea that I might open a cafe. I am so grateful to all of you for showing up with your support and patience as I’ve muddled my way through this first year. It has been imperfect and beautiful, to me, and I couldn’t be happier to have leaped in the way I did.

With love and many, many thanks,