Julia's Kitchen

Nourish your body, feed your soul.

Upcoming Baking Class! February 17, 2013

When? Sunday February 24th 1pm-3pmIMG_0672IMG_0432

Where? My home kitchen (on The Hill)

How much? $50

What will we learn? Food-based Baking – truly satisfying treats!

  • whole grain alternative flours to add diversity to your baking (all are gluten free)
  • low-impact sweeteners
  • healthy oils for baking
  • tricks and techniques for moist and delicious (vegan, whole grain, gluten free) results
  • discussion around where to find the real satisfaction in baking and treats

We will make a flour-based cake and a sprouted grain sweet bread, which can be used as a base for all kinds of fun things. We’ll also make a health supportive topping/frosting. The class will be casual and, while not hands-on, there will be plenty of opportunities to connect with the textures and tastes of our creations, as well as ask questions!

Please stop into the cafe (Monday through Saturday 9am to 7:30) to reserve and pay for your space. Please also email me at juliahellerman@gmail.com so I have your contact information. If it’s not convenient for you to stop in, let me know and we can make another arrangement. You are also welcome to email me with questions, of course.

I look forward to spending a sweet and nourishing afternoon with you!

 

Yummy Cakes and Daily Specials January 5, 2013

Filed under: Daily Menus,photos — adaba @ 7:41 pm
Tags: , , , ,

photo-3 Do you know that we make birthday cakes? Sidney puts not only her beautiful energy, but also her artistry into every cake she decorates and they are all truly one of a kind. Of course, our cakes are vegan, organic, and gluten free, and made with the same integrity with which we prepare all of our food, because what better day to nourish your body and feed your soul than your birthday? Incidentally, the birthday girl who ordered the cake pictured also ordered a big standard sheet cake, which she expected most of her guests to eat, but it turns out she has 3/4 of the sheet cake left and most went for and loved the “healthy” cake. So don’t worry, they taste as delicious as all of the amazing ingredients from which they are made, plus all of the love that goes into them!

If it’s not your birthday and you need a healthy lunch or dinner, here are the specials for today…

Thai Black Sticky Rice
Sprouted Mung Bean and Millet burger or, when they run out, Black Bean Quinoa Burgers with chipotle ketchup and hemp seed sour cream
Sprouted Buckwheat and Millet cherry waffles with caramelized apples and coconut cream
Sprouted Lentil Chipotle Chili with hemp seed sour cream and millet bread
Plus, Raspberry apple scones, Buckwheat Cinnamon Coffee Cake, Blueberry Lemon Muffins, Cranberry Orange Cinnamon Biscotti, and Raspberry Cashew Mini Cheesecakes

Enjoy the beautiful sunshine…

 

Welcome to a happy and healthy 2013 January 2, 2013

Filed under: Daily Menus — adaba @ 5:54 pm
Tags: , , , , , , , , ,
photo 1-1Are you ready to begin 2013 in good health? We are here to support you and our stove is packed with steaming goodness…

Ground yourself with a bowl of Kitchari…
Warm yourself with a bowl of Red Lentil Coconut Curry…
Treat yourself (well) with a bowl of Creamy Coconut Spiced Rice or Sprouted Grain Waffles or Crepes with fruit and nut toppings…
Nourish yourself with a Sprouted Mung Bean and Millet Veggie Burger on a fresh Sprouted Grain Sourdough Bun…
Enjoy yourself with a Sprouted Lemon Blueberry Buckwheat Muffin, a Cinnamon Roll made from Sprouted Quinoa, or a Cherry Pie Scone made with freshly ground sprouted grain flours…
Relax with a cup of Hot Herbal Chai…
Balance yourself with a Saute of fresh vegetables, sprouted beans, germinated grains and a yummy house-made sauce…

We hope to see you soon. Have a wonderful day!

 

Julia’s Kitchen Today! December 22, 2012

photo(2)Does this photo just make you want to jump through the page? We’ve got fresh Cinnamon Raisin Swirl sourdough loaves, plus Caramelized Onion and Thyme…enjoy them fresh, or save them for a special sweet or savory French Toast breakfast!

Our specials for today…

*Sprouted Grain Cherry Waffles with Caramelized Apples and Coconut Cream Sauce…
*Creamy Millet Cereal with Berry Sauce and Almond Cream…
*Thai Black Sticky Rice will be ready shortly…
*Soy Free Miso Soup
*A delicious entree platter with miso soup, Cabbage and Wakame Salad, and *Sweet Potato Nori Rolls…
*Sprouted Mung Bean and Millet Burgers…
*Plus our regular menu!
Come and get it today anytime through 8pm. Starting tomorrow, we will take a holiday hiatus until the 27th when we’ll come back ready to support your transition into into a healthy and happy 2013!

 

Rustic Black Bean Soup with Raw Hemp Sour Cream…and yummy new treats! November 13, 2012

Good afternoon! I hope you are enjoying this crisp and beautiful day!

We have lots of special goodies today…
We have a Rustic Black Bean Soup, served with a Raw Hemp Seed Sour Cream and Millet Bread, Sprouted Grain Waffles topped with Spiced Apples, and our burger is a Sprouted Chickpea Burger.

Of course, as always, we also have the Hummus Pizza,  sautes, Red Lentil Coconut Curry, Kitchari, Raw Pizza, and more!

Sidney has been busy playing around in the kitchen, so we’ve got some special pastries too…

Cashew Cream Cheese or Strawberry Cream Cheese Croissants, Blueberry Apple Pop Tarts, Chocolate Raspberry Scones, and Strawberry Jam-Filled Apple Quinoa Muffins…It’s worth a trip in and don’t forget, the kitchen is open until 6pm!

 

News for Julia’s Kitchen! November 9, 2012

Hello!

Hopefully you are enjoying these amazing Fall days! A few pieces of news for the cafe…
Dinner ~ the kitchen is now staying open as long as we are open! For now, you can grab a hot meal until 6pm during the week…stay tuned for expanded weeknight and weekend dinner hours!
Classes ~ There is still space available for the class this Sunday; we will be talking about soaking and sprouting (beans, grains, nuts, and seeds), as well as the basics of cooking beans and grains. There is also space available in December 2nd class, where we’ll put it all together to create simple and delicious plant-based meals and talking about ways to fit healthy cooking into your life. A baking class is tentatively scheduled for December 9th. This class will cover the basics of gluten free, vegan baking – healthy flours, making your own flour, all the other ingredients that go into low-impact, but delicious treats, etc…

Farmers’ Market ~ last Saturday was our last Farmers’ Market for this season. Please come to the cafe on the weekends instead for all of our Farmers’ Market offerings and more! If there is something you are really counting on, please order ahead so we can be sure we have it for you! The photo above is of my first try at pop tarts! A request from my kids…met with a hearty thumbs up and I know that once Sidney gets involved, they will get even better…yum! Gluten free and vegan, of course, and nut free too!

 

Current Specials… October 10, 2012

Filed under: Daily Menus — adaba @ 2:27 am
Tags: , , , , , ,

Time to take care of ourselves with all of these weather changes – keep the cold from catching you with our Spicy Split Pea and Vegetable Puree. It’s a beautiful golden soup; while I’m not a vegetable-hider, you’d never know that this soup is filled with all kinds of veggie goodness…in addition to the usual vitamins and minerals, it’s all got lots of immune-builders like onions, garlic, ginger, and some pureed chili flakes for a bit of a kick! Pick up some of the Sprouted Grain Multiseed Sourdough bread you see on the upper right and you have a perfect Fall meal!

We’ve used the last of our tomatillos for our Black Bean Burger with caramelized onions, local tomato, lettuce, and tomatillo salsa on a sprouted sourdough bun.
If you are in the mood for a sweet meal, our current porridge inspiration is Kheer, creamy brown rice spiced with a bit of ginger and topped with berry sauce and coconut. Our Sprouted Grain Waffle Special is drenched in berry sauce and coconut cream sauce. We’ve also got a sweet Raspberry, Apple, and Plum Pie  and Apricot-Berry Linzer Torte Cookies, which you can see above.

Our cooking class series is full, but if you are still interested in one or all of the classes, please let us know and we’ll see if we have enough for a second round. We’ll hope to continue with a baking class before the holiday baking begins, in later November or early December. Perhaps in January, we’ll focus on soups? We’ll keep you posted here!