Julia's Kitchen

Nourish your body, feed your soul.

Current Menu October 30, 2016

Consider Julia’s Kitchen a “food sanctuary”; a place where food is honored, respected, and treated with care. While we strive to work as efficiently as possible, our methods of preparation such as soaking, sprouting, fermentation, stove top and oven-heating (as opposed to microwave which we do not use) are intended to uphold the quality and integrity of our ingredients. They are inherently more time-consuming and not to be rushed. We would like to be a sanctuary for our guests as well, so please allow time for the proper preparation of your meal and to sit, savor, and enjoy the experience. If you are short on time, calling ahead is an excellent option (you may need to allow 15-20 or more minutes depending on how busy we are). We also have a grab and go with many options that can be enjoyed without being heated, or can be heated at home for dinner!

We offer a “build your own” style menu that allows you to choose exactly what you want in order to provide the most affordable, customized, and waste-free service possible. Please click this link to view our everyday menu and check our social media (Instagram, Facebook, Twitter) to see featured specials for the day: julias-kitchen-menu-11-2016

The basics about some of our favorites everyday dishes and specials…

Veggie Burger – our veggie burgers are made from whole foods only! A rotating selection of sprouted beans and grains is combined with veggies, sprouted flax seed, olive oil, and seasonings such as fresh lemon juice or apple cider vinegar, then baked until crisp on the outside and soft on the inside. We serve our burgers topped with caramelized onions and crunchy veggies, then drizzled with sauce (usually balsamic drizzle, sometimes something else). You can opt for a burger patty along with any of our sides, and our have it on one of our delicious sprouted sourdough buns!

Berbere Veggie Pancakes – soaked red lentils are blended with fresh lemon juice, ginger, olive oil, sea salt, turmeric and a Berbere spice blend, then loaded up with veggies and cooked up on our seasoned griddle. We love the pancakes dipped in soup, on their own with one of our delicious sauces, served with salad or lemon ginger veggies, wrapped up in naan for the veggie wrap, or toasted until crisp and spread with our fermented cashew cream cheese. They are excellent travel food! Sometimes we make a different version: Mung Dahl Veggie Pancakes are more mild, seasoned only with the ginger, turmeric and lemon. Need a nightshade free version? We make either the mung dahl or a berbere free red lentil veggie pancake most days – ask!

Lemon Ginger Veggie Bowl – a combination of steamed and roasted veggies, plus cooked whole sprouted mung beans, dressed up in our delicious lemon ginger sauce. A crispy millet cake rounds out the dish perfectly. Simple, delicious, and so satisfying. The lemon ginger veggie bowl + lemon ginger veggies + a millet cake makes it a hearty entree (formerly known as the lemon ginger veggie steam) that has been a staple since the beginning of Julia’s Kitchen!

Daily Soup (seasonal) – A hearty blend of soaked/sprouted beans and veggies; a meal in itself!

House salad – of course veggies are the star of our show around here and our salads are packed full of good and beautiful things. We start with red leaf lettuce and crisp sliced cabbage, then layer raw carrots, roasted beets, and house-pickled onions and top it off with our house lemon tahini dressing made from sprouted sesame seeds for a little boost of calcium, protein, and energizing and balancing healthy fat. Two side salads + cooked sprouted mung beans = a fantastic entree salad.

Quiche – soaked mung beans are blended with caramelized onions and garlic, olive oil, and sea salt, then mixed with veggies for the flavor of the day and baked in a veggie crust until lightly browned. Quiche is awesome as part of a meal alongside soup, salad, and/or veggies, or on its own as a hearty snack to keep you energized.

Sausage Pizza – our sprouted sourdough buckwheat and millet crust topped with pesto, tomato sauce,  sprouted lentil and veggie “sausages”, and veggies, then baked until slightly crisp. Our guests have been surprised and amazed by this delicious combination.

Kitchari – a savory porridge made from mung dahl, brown basmati rice and veggies, then seasoned very mildly with turmeric, ginger, fresh lemon, and salt. This is food that will calm your mind and bring you true, lasting comfort. Toasted coconut completes the flavor and texture profile and, served with our naan…this is the ultimate way to treat yourself when you need to settle down.

Our Sauces are created to allow you to personalize your meal to your taste. We do not add sweeteners to our sauces, but rather take advantage of the sweetness of caramelized onions where needed to complement 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

The basics about some of our favorite accessories…

Fermented Cashew Cream Cheese – creamy cashews fermented with millet and buckwheat rejuvelac, then blended until smooth with EVOO, fresh lemon, and sea salt. A must try!

Sprouted Chickpea Za’atar Hummus – the best hummus out there; sprouted chickpeas and freshly blended sprouted sesame tahini, lemon, parsley, a touch of garlic, and sea salt. Simplicity at its finest. Layered with our Za’atar, which is EVOO, sumac, and thyme. Divine.

Crispy Millet Cakes – soaked millet, cooked until soft and formed into cakes, then baked until crisp. It’s just millet, EVOO, and sea salt; think polenta cake, but with millet and baked. Addicting whole grain replacement for bread. Try with Za’atar…

Za’atar “Butter” – made from olive oil, sumac, thyme, and a touch of salt, refrigerated until it solidifies to a melt-in-your mouth (or on your bun) texture. Not to be missed!

Plus raw kale chips (the best ever; no nutritional yeast), sprouted grain crackers, and more!

Our Drinks – we generally have 3-5 drink options available each day. They rotate through the seasons and the days…

Golden Smoothie – sprouted almond, ginger, banana, chia, turmeric, dates, coconut oil, spices, sea salt; creamy, delicious, gingery awesome milkshake!
Herbal Chai – raspberry tea steaped into a spicy mix of ginger, cardamom, cloves, black pepper, and licorice root; creamy date-sweetened coconut is stirred in. Barely sweet, unique chai.
Fresh Cashew Milk – just cashew, date, and sea salt…simple, creamy, delicious. Try the Golden Cashew Milk – fresh cashew milk blended with turmeric and coconut oil
Carob Cashew Milk – fresh cashew milk blended with carob, vanilla, coconut oil, and spices
Iced Hibiscus Cooler – refreshing and cooling blend of herbs to complement the sour hibiscus
Raspberry Leaf tea – a supportive herbal tea with a similar taste to black tea, but soothing and balancing rather than stimulating.

Our Bakery

We believe that everything we eat should serve our body. Since delicious pastries and other concoctions can be made with balanced combinations of sprouted, fermented, whole foods, there is just no reason that shouldn’t include dessert! Have you noticed that desserts are getting bigger and bigger? I believe that is because they are inherently unsatisfying, providing only the taste of sweet and leaving your body to wonder where the other flavors and the nutrients are. Not here! We use whole sprouted grains, or grind flours made from them, healthy oils, and, in our sweet baked goods, judicious amounts of low-impact sugars so you can enjoy the luxury of a sweet and feel vibrant, alive, and energetic afterwards. They don’t all have to be sweet, though! Our sourdough bread is one of our best sellers, and the veggie and cream cheese focaccia and other savory pastries are up there too!

Sprouted Grain Sourdough Bread – our own millet and buckwheat sourdough starter links every batch of sourdough loaves, buns, pizza crusts and focaccia…soaked millet and buckwheat are fermented and mixed with EVOO, sprouted flax, chia, coconut sugar and sea salt. A bit of baking powder and apple cider give the sourdough leavening a boost resulting in a hearty, old world sourdough bread like no other we’ve found. Note: coconut sugar is minimal in loaves and generally omitted for rolls, pizza crusts, and focaccia.

Naan – soaked millet and buckwheat are blended with sprouted flax, EVOO, coconut sugar, and sea salt, then cooked on our griddle resulting in a spongy, crepe-like flatbread; wonderful with soup or as a wrap.

Sprouted Grain Muffins – buckwheat, quinoa, or millet are soaked, then blended into a batter that bakes beautifully into fluffy muffins with a fabulous texture; no funky ingredients needed! Flavors rotate;
ingredients are listed on the flavor cards.

Sprouted Buckwheat Pancakes – date-sweetened hotcakes! Sprouted buckwheat, dates, coconut oil, sprouted flax, sea salt, baking powder, apple cider vinegar, and whatever yummy flavors are chosen for the day! Topped with just-banana ice cream and our sauces…awesome treat for brunch or afternoon snack!

Raw One-Bite Treats – we have a variety of sprouted nut and date concoctions; don’t let the simplicity fool you, they are all amazing! Check our selection in the grab and go refrigerator.

Baked One-Bite Treats – chocolate chip and ginger fig power cookies are staples, but check our grab and go for other seasonal flavors and a full list of ingredients. These are not your average cookies…

Adaba Bars – sweet and crispy baked amaranth bars made with sprouted nuts or seeds; like a light granola bar, but so so so much better…in the grab and go.


15 Responses to “Current Menu”

  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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