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!

 

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.

 

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!

 

Today’s Specials! March 23, 2012

Filed under: Daily Menus — adaba @ 2:58 pm
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In addition to our regular menu, here are the specials for today~

PS, if you are so inclined, please write us in for Best of Boulder through the Boulder Weekly, gluten free and vegetarian. Thanks!

Soups:

  • Yellow lentil coconut curry
  • Ethiopian Vegetable with Sprouted Chickpeas

Carrot-ginger (cold)
Saute: Black Bean and Sweet Potato with Chimichurri Sauce

Hot cereal: apple ginger millet with blueberry mango saucce

Salad: red leaf lettuce, beets, kale, carrots, cabbage, and pickled red onions with lemon balsamic vinaigrette

Sandwich (new!): black bean burger with BBQ sauce, caramelized onions, and sautéed mushrooms on a sprouted grain bun

We’re also testing out our own version of chai, plus we have mint lemonade, and fresh juices. We will add smoothies and ice cream sundaes soon!

Have a great day!