Julia's Kitchen

Nourish your body, feed your soul.

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

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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!

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

Filed under: Updates — adaba @ 4:42 am
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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

 

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
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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!

 

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!

 

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!