Julia's Kitchen

Nourish your body, feed your soul.

Golden Porridge January 28, 2013

Filed under: Recipes and Classes — adaba @ 2:27 am
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IMG_0792This is a delicious and nourishing porridge inspired by the healing beverage Golden Milk and some leftover cooked grains. Eaten as a brothy, very lightly sweetened porridge, this feels incredibly nourishing and balanced. The turmeric and spices ease digestion and balance blood sugar, help to decrease inflammation, and help to build immunity. While many porridges and hot cereals are quite sweet, this recipe is more balanced, offering flavors to satisfy each of the six tastes:

sweet (grains, almond milk, coconut, cinnamon)
salty (salt),
sour (unsweetened berry sauce)
bitter (turmeric)
pungent (ginger, turmeric, chia seeds)
astringent (berry sauce, turmeric)

Although consistency is a matter of personal preference, this is intentionally made with a thinner consistency. Eating something with a lot of liquid in the morning helps to combat morning dehydration; and soupy foods are healthy for digestion in general. I often garnish it with a fruit sauce made from blended frozen berries thickened with chia seeds, sprinkled with toasted coconut, and drizzled with additional almond milk.

For 2 servings:

  • 1 cup of cooked brown basmati rice, or other grain
  • 1 1/2 to 2 cups, or more, of water
  • 1/4 teaspoon turmeric
  • 1 teaspoon grated ginger, or to taste
  • pinch salt, if rice isn’t already salted
  • 1 teaspoon coconut sugar, or to taste
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk (or 2 Tablespoons coconut butter)*
  • toasted coconut to garnish, optional
  • fruit sauce to garnish, optional

*If you have some soaked nuts available, you can make your own nut milk by blending about 1/4 cup nuts with 1/2 cup water until very smooth. If not, you can stir coconut butter in for the creamy consistency, or use any milk you have available.

Put the grains, water, turmeric, ginger, salt, and coconut sugar in small saucepan. Bring to a gentle boil, then simmer for about ten minutes. Have your teapot filled and ready in case you need to add more hot water to keep it soupy. The cereal should be a deep, but not fluorescent, yellow; add small amounts of turmeric as needed. Be sure to give it a minute to permeate before adding more or you might end up with too much. Stir in the cinnamon and nut milk or coconut butter. Pour into bowls and garnish. Enjoy hot with a deep cleansing breath and am moment of gratitude.

 

Yummy Cakes and Daily Specials January 5, 2013

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

 

Weekend Menu and Cooking Class Update December 2, 2012

IMG_0524Hello!

I hope you are enjoying your weekend so far. Do you wonder, like I do, when we might actually get seasonal weather?

I’m planning a menu change, but I guess, like the weather, I’m lagging behind…the salad pictured is still on the menu, though soon we’ll shake it up a little, probably changing to a massaged kale salad for Winter…

So, we’ve got that, as well as all the other old standbys on our menu, plus a few specials…

We are doing the Thai Black Sticky Rice right now, and if I can convince my cooking cohorts, we’ll be switching that up soon too, just for a change:) The sticky rice is super yummy, but we’ll come up with another delicious option; right now I’m thinking chai millet with blueberries and apples and hemp seed whipped cream, but we shall see what the week brings…I’ll let you know.

Our burger is a Sprouted French Lentil and Millet Burger with the usual fixin’s

For soup, we have a delicious Cream of Broccoli, which is vegan of course. The secret ingredient is a rich cannellini bean cream. We’ve got other veggies in there too, so it has a slightly orangey hue, kind of looks like broccoli cheese soup, if you’re into that sort of thing…the bowl is served with Millet Bread and 5-Spice Carrot-Almond Pate, and you can get that as a side too.

That’s all for now, for more inspiration, come on into the cafe!

The final class of the Basics series is tomorrow (Sunday) at 4:30pm. We’ve still got a spot or 2, if you’d like to drop in. Because we are expanding the cafe hours to serve dinner very soon, future cooking classes will be available and will be taught in a similar format, but in a home kitchen. I can accommodate small classes in my little galley kitchen and, in fact, like to teach there because it’s proof that you don’t need a big, fancy kitchen in order to cook delicious, healthy food for your family. I’m also open to teaching at someone else’s home if there is a volunteer host. It’s always fun to put a class together with friends…And, I love to do one-on-one or small group consultations and Pantry Overhauls!

In light of all of that and a few other things, the Baking Class that was proposed for next Sunday is being tabled. I know we had a good class-full interested, so I am open to coming up with a way to teach at another time and space, most likely during the school day, though I know that’s tricky for many.

I hope you enjoy the rest of your weekend in peace and good health.

 

Current Specials… October 10, 2012

Filed under: Daily Menus — adaba @ 2:27 am
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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!

 

Upcoming Specials… September 21, 2012

Filed under: Daily Menus — adaba @ 2:33 am
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Porridge:

  • Thai Black Sticky Rice with Coconut Sauce

Freshly-Made Soups:

  • Sprouted Lentil and Sweet Potato Stew
  • Red Lentil Coconut Curry

Daily-Inspired Veggie Burger:

  • Sprouted Mung Bean and Millet burger with caramelized onions, lettuce, tomato and balsamic aioli on a sprouted buckwheat and millet bun

Haven’t decided on the scone flavor yet…could be gingerbread-pear, or raspberry almond, or banana nut…the muffin flavor will be a surprise too! We have raspberry fig bars in the dehydrator and plenty of other raw snacks and we are fully stocked on kale chips for the moment!

Hope to see you soon! We are launching a “marketing campaign” which mainly relies on word of mouth:) Please spread the word about Julia’s Kitchen…much appreciated!

Enjoy these beautiful, crisp and clear Fall days and have a lovely weekend!

 

Menu for this weekend! (And, we are closed on Monday for Labor Day) August 31, 2012

Filed under: Daily Menus,Updates — adaba @ 11:12 am
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Good morning!

We will be open this weekend, but closed on Monday for Labor Day. We will NOT be at the Market this Saturday, so please swing on by Julia’s Kitchen for anything you need!

Here are the specials for the weekend; all plant-based and gluten free as our specials and regular menu always are…

  • Creamy Millet Porridge, with almond cream and fruit drizzle
  • Sprouted Grain Waffles, with banana freeze and fruit drizzle
  • Red Lentil Coconut Curry
  • Sprouted French Lentil burger with lettuce, fresh local tomato, caramelized onions, and balsamic aioli on a sprouted grain sourdough bun

If you are in town this weekend, please stop in for breakfast, lunch, or a yummy treat! Have a wonderful weekend!