Julia's Kitchen

Nourish your body, feed your soul.

Our Food October 30, 2016


Savory griddle cooked pancakes made from beans or lentils, ginger, lemon juice, and spices, plus a hefty dose of veggies. Veggie pancakes are always grain free and we rotate through three different varieties: red lentil, berbere red lentil (contain nightshades) and mung dahl (no onions, garlic, nightshades).
Ingredients: red lentils or mung dahl, fresh ginger, lemon juice, olive oil, turmeric, sea salt (for red lentil veggie pancakes add garlic, for berbere add paprika, cayenne, roasted garlic, allspice, cardamom; mung bean veggie pancakes are always free of onion, garlic, and nightshades).

How we love them:

As a veggie side ~ 2 veggie pancakes, served with any of our delicious sauces. Excellent accompaniment to soup or salad!

As a protein~4 veggie pancakes, served with any of our delicious sauces. Delicious with house salad and/or lemon ginger veggies on the side.

As a wrap~crisp veggie pancakes wrapped up with crunchy raw veggies in our sprouted buckwheat and millet naan (soft and spongy like a crepe) and drizzled with fermented cashew raita.

As a sandwich~2 veggie pancakes sandwich crunchy veggies dressed in balsamic drizzle or your choice of sauce. Messy, but delicious!


Hearty baked sprouted bean and grain patties topped with caramelized onions, lettuce, and shredded carrots; sauced with balsamic drizzle. Burger flavors vary weekly and the sauce options may also change to best complement the burger.

Ingredients: sprouted beans and grains (both vary with weekly flavor), onions, garlic, celery, sprouted flax seed, olive oil. May contain: fresh citrus juice, apple cider vinegar, parsley, ginger, jalapeno, and/or other veggies)

How we love them:

The “traditional” way on a sprouted sourdough bun and served with a salad on the side.

Skip the bun, with the patty served over a salad and side of lemon ginger veggies.

On their own as a healthy and hearty breakfast or snack.


A unique version of quiche made from a mung dahl batter that is mixed with veggies and baked in a veggie crust until golden brown. Like the veggie pancakes, the quiche is grain free. Flavors vary daily depending on what vegetables are seasonal/available.

Ingredients: mung dahl, onions, garlic, olive oil, sea salt. Additional ingredients depending on daily flavor option.


A mélange of steamed and roasted vegetables tossed in our tangy lemon ginger sauce. The lemon ginger veggie bowl includes sprouted mung beans (cooked) to make it a protein, while the lemon ginger veggies are just that. For a larger/full meal portion, order a lemon ginger veggie bowl plus an extra side of lemon ginger veggies. You can also add a scoop or 2 of sprouted mung beans to this or any other meal. A millet cake on the side, when available, makes the meal complete!

Sauce Ingredients: fresh lemon juice, onions, ginger, garlic, olive oil, sea salt


Red leaf lettuce and a mixture of crisp raw veggies, roasted beets, and pickled onions are dressed in a rich sprouted tahini dressing for a satisfying, nutrient-rich plant-based meal. A substantial side salad on its own, or get a double order plus a couple scoops of sprouted (cooked) mung beans for a hearty meal salad. Of course the veggies may vary somewhat seasonally or based on availability.

Salad Ingredients: red leaf lettuce, cabbage, carrots, roasted beets, pickled onions, house sprouted lemon tahini dressing.

Dressing Ingredients: sesame seeds, lemon juice, olive oil, garlic, parsley, sea salt


Our sprouted sourdough millet and buckwheat crust spread with a layer each of pesto and tomato-veggie sauce, then topped with veggies and our vegan sprouted lentil and shiitake “sausage”. A delicious, satisfying, and familiar combination of flavors and textures.

Crust Ingredients: buckwheat, millet, flax, chia, sea salt, olive oil, baking powder, apple cider vinegar.

Pesto Ingredients: basil, spinach, hemp seeds, lemon, olive oil, garlic, salt

Sauce Ingredients: tomato, carrot, onion, garlic, olive oil, apple cider vinegar, salt

Sausage Ingredients: lentils, shiitake mushrooms, pumpkin seeds, onion, garlic, salt, olive oil, spices


Slightly crisped red lentil crepes, or dosa, wrapped around seasonal veggies in a mild curry sauce, then drizzled with fermented cashew raita.

Dosa Ingredients: red lentils, onion, garlic, olive oil, apple cider vinegar, salt

Sauce Ingredients: onion, garlic, ginger, spices


A comforting savory porridge/stew made from mung dahl, basmati rice, and veggies very mildly seasoned with ginger, turmeric, and fresh lemon juice, then topped with a sprinkling of toasted coconut. Kitchari is a traditional Ayurvedic healing meal and is always free of oil, onions, and garlic. If you like a bit of heat, it’s delicious with a touch of our jalapeno hot sauce, though not quite as soothing. Wonderful with naan.

Ingredients: mung dahl, brown basmati rice, celery, carrot, kale, ginger, turmeric, asophoetida, fresh lemon juice, sea salt.


All of our sauces are created to bring your right balance to your meal; because of course taste is very personal. We do not add sweeteners to any of our sauces, but rather take advantage of the sweetness of caramelized onions where needed to complement the other flavors and bring the six tastes into balance.

Lemon Tahini – sprouted sesame, lemon, EVOO, parsley, garlic, sea salt
Fermented Cashew Raita – fermented cashews, lemon, EVOO, parsley, sea salt
Lemon Ginger – lemon, ginger, EVOO, garlic, onion, sea salt
Balsamic Drizzle – EVOO, balsamic vinegar, onion, garlic, sea salt
Jalapeno Hot Sauce – whole jalapeno, onion, garlic, apple cider vinegar, sea salt
Coconut Drizzle – creamed coconut, dates, sea salt
Berry Sauce – berries, dates, citrus, sea salt
House Pesto – seasonal greens, basil, hemp seeds, lemon, EVOO, sea salt


Soft-cooked cream millet formed into patties and baked until crisp. Fabulous anywhere you might eat bread – as an accompaniment to soup or salad, with the lemon ginger veggie bowl, cut in half and served with hummus, lentil or chickpea salad, Za’atar butter, etc.

Ingredients: millet, olive oil, sea salt


An amazing spread that is delicious on toast, on millet cakes, on veggie pancakes; anywhere you would eat traditional cream cheese. Also a fabulous base for dips and sauces, and for cream cheese frosting!

Ingredients: cashews, rejuvelac, lemon juice, olive oil, sea salt


Divine. Because the chickpeas are sprouted (and cooked), the tahini is freshly blended from sprouted sesame seeds, the lemon juice is fresh, and the garlic is added with a light touch, so it’s present but not overpowering.

Ingredients: chickpeas, sesame, olive oil, lemon, parsley, garlic, sea salt


Made from olive oil, sumac, thyme, and a touch of salt then refrigerated until solidified to a melt-in-your-mouth (or on your toast) texture. Not to be missed!


Fresh lacinato kale battered in a savory veggie and seed mixture, then dehydrated until crisp and magical. An awesome travel or super satisfying afternoon snack.

Ingredients: kale, onions, carrots, pumpkin seeds, chia seeds, sea salt


A creamy, dreamy, gingery, turmeric milkshake.

Ingredients: almonds, ginger, banana, turmeric, chia seeds, coconut oil, dates, chia seeds, vanilla, and spices.


Caffeine-free and health-supportive raspberry leaf (with a flavor similar to black tea) is steeped into a spicy mix of ginger, cardamom, cloves, and black pepper, plus licorice root for a touch of sweetness and date-sweetened coconut milk for a creamy finish. Served hot or cold.


Sprouted nuts blended with dates and sea salt until smooth and creamy. Additional ingredients may be added, such as coconut oil and turmeric for golden milk, carob powder, spices, and vanilla for carob milk, etc. We love cashew milk, but periodically use other nuts such as almonds or hazelnuts.


Ingredients: buckwheat, millet, flax, chia, olive oil, sea salt, coconut sugar, baking powder, apple cider vinegar. Other ingredients may be added for specific flavors. We do make a buckwheat-only version (Tuesdays) and a sugar free version (Wednesdays). Buns and pizza crusts are also typically make without sugar. The base recipe has about 1 teaspoon of coconut sugar per full loaf.


Ingredients: buckwheat, millet, flax, olive oil, coconut sugar, sea salt.


Ingredients: buckwheat or quinoa, coconut sugar, coconut oil, applesauce, chia seeds, sea salt, baking powder, apple cider vinegar. Additional ingredients based on rotating flavors.


Ingredients: house sprouted and ground buckwheat and quinoa flours and tahini, amaranth, coconut oil, coconut sugar, brown rice syrup, baking powder, baking soda, sea salt. Add chocolate chips for chocolate chip cookies; add figs, ginger, sprouted pumpkin seeds, and hemp seeds for power cookies.


Ingredients: varying combinations of nuts and dates, sometimes sprouted grains, plus spices and other additions depending on seasonally available flavors. Check our cooler for today’s selections!


Ingredients: amaranth, sprouted nuts or seeds (depending on flavor), coconut oil, coconut sugar, brown rice syrup. Crunchy, light, melt-in-your-mouth. Warning: addictive.








15 Responses to “Our Food”

  1. Mari Says:

    Ooh, got 2 take out dishes tonight. So delicious!!! Really hit the spot. Can’t say enough about my love for all the fabulous food at Julia’s.

    • adaba Says:

      Thanks, Mari! So glad to be appreciated! And, we were thrilled about the great review from
      Boulder Weekly!

  2. Jaime Says:

    Great food! Priced ever so slightly high, but worth every penny. Hearty, but still light. Delicious and health conscious. If I could afford to, I would eat here every day.

    • adaba Says:

      Thank you so much, Jaime! We actually work really hard to keep our prices as affordable as possible, but our food is incredibly labor intensive and we don’t cut any corners with the integrity of the preparation or ingredients. We are going to be working on a cookbook and, in the meantime, posting more recipes on our blog because we know that going out to eat is a treat and a luxury and we want people to know how to cook healthy stuff for themselves so they can eat it every day!

  3. Julie Says:

    Going to eat here for the 1st time tonite! Very excited!!

  4. Merle Says:

    Love this menu!! Can’t wait to try EVERYTHING!
    Curious on a few things:
    1.) is it all organic?
    2.) what oils do you cook with? Do you use canola oil?
    3.) do you avoid GMO’s?

    THANK YOU for existing!!!!!! Boulder needs more places like this.

    • adaba Says:

      So sorry for the delayed response! Yes, we are all organic. We absolutely avoid GMOs. We do not use canola oil, just olive oil and coconut oil. I hope you’ll come in and please help us spread the word! See you soon! Julia

      • Merle Says:

        Ever consider adding fresh pressed organic juices? I’d love a local place where I can get fresh, organic kale, beets, ginger, lemon, lime juice – or similar combos….

      • adaba Says:

        Yes, we definitely have! I agree and I’d love to be that place! We have to figure out what kind of juicer would be necessary to make it work and whether we have space…we will for sure when it’s time to move to a new space!

  5. Becca Greenband Says:

    Hi Julia! I just stopped in today for a hot carob, which I’m currently obsessed with;-), and you had breakfast biscuit sandwiches in the case that caught my eye. I got three of them to go for my family and I have to say not only was it a hit with my 4 year old but I think it is one of the best things I’ve had at your cafe! I do hope you consider adding it to your regular menu. I can’t have millet & so I was excited to be able to eat the biscuits they were super moist and delicious.

    • adaba Says:

      Hi Becca! Those biscuits got a lot of love today, so I think we will add them to the regular rotation. Thanks for the feedback! Congratulations, by the way, and I hope you are well!

  6. Melissa Says:

    Julia, I absolutely LOVE your restaurant. Thank you for being to committed to creating and sharing nutrient dense delicious food, and introducing people to a satiating plant based diet. Have you ever considered hosting cooking classes? I think it would be a real hit in Boulder and I would love to learn more about sprouting, baking with ‘alternative’ flours and how to use spices. Thank you! Keep doing what you’re doing, I am spreading the word to my community!

  7. […] with nothing but love. If you went to Julia’s Kitchen, what would you order off their menu […]

  8. emshaw4 Says:

    My husband and I live in Denver and we don’t have a car so we have only been to the cafe a few times but we love it. We went to the farmers market this weekend and grabbed some savory muffins tops with cashew cream cheese. I can’t say enough how amazing they were! I wish were closer since there’s not really a 100% wholesome vegan place to eat denver. Regardless, I love your food and I thank you for making it with such great ingredients and flavor!!

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