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

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!

Tax-Time Tonic March 10, 2013

Ahhh, a lovely snowy weekend in March…the perfect time for me to hunker down at home and face up to the 14 months of accounting that sits waiting for me in my office. I walk by my office several times every day, yet the space becomes invisible to me when there are piles of paper data waiting to be made electronic. Today is the third day I had slated to 1. learn how to use Quickbooks, 2. enter all of this data, and 3. get my taxes done before the pressure mounts. So, what have I been doing? All kinds of things except the three I just mentioned, including inventing new drinks!

I am loving this hot drink, because it is so totally warming, satisfying, and nourishing. Being warmed, satisfied, and nourished is the perfect way to keep a pesky sweet tooth in check, by the way…the base is fresh nut or seed milk, plus a little coconut cream and carob powder. It’s sweetened with dates and/or dried figs, then embellished with fresh ginger, cinnamon, and turmeric, all of which have strong medicinal properties. This is a well-rounded drink. And, it can be made in just a few minutes.

Yes, yes, you can substitute cocoa powder for carob powder if you must, but your drink will be decidedly more bitter. In another post, I’ll delve into the differences between carob and chocolate and the benefits of both…for now, I’ll just say that carob is soothing, naturally sweet, alkalizing, and delicious.

PS – we are nominated in two categories for Best of Boulder, gluten free menu and vegetarian-friendly restaurant. And, I wrote us in for a couple other categories…if you are so inclined, you can cast your votes by using this link: http://bit.ly/bestofboulder2013

This will make 2 mugs of happiness…

• 1 1/2 -2 cups water
• 1 dried fig
• 1 pitted date
• 1/2 to 1 inch piece of fresh ginger; no need to peel
• 1 Tablespoon creamed coconut or coconut butter (or you can use coconut milk instead of water)
• 2 Tablespoons hemp seeds (or sprouted almonds or another nut or seed)
• 1 Tablespoon chia seeds
• 1 Tablespoon carob powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon vanilla
• a pinch of salt
• a dash of cinnamon

Put everything in the blender and process until very smooth and a little frothy. Put in a pot and bring to a simmer…sit down, relax, smile, and enjoy!

 

 

Upcoming Baking Class! February 17, 2013

When? Sunday February 24th 1pm-3pm

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!

Golden Porridge January 28, 2013

This 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.

Sprouted Buckwheat Pancakes December 8, 2012

I think that the questions I am most frequently asked at the cafe are related to sprouting and baking with sprouted grains. This is an easy foray into baking with sprouted grains. No special equipment is needed other than a blender and a griddle, and the ingredients are pretty standard. The recipe is very basic, a blank canvas, but you can spice it up as you would any pancake recipe.

This does take some planning ahead. And, of course, you have to have the right ingredients in your pantry. What better time than the present to start building the habits of healthy cooking into your routine? By the time January 1st rolls around, maybe you will already have made good on a resolution to honor yourself and your loved ones by putting truly healthy food, made with love, near the top of your priority list, if it’s not up there already. If this is a change, it may take a little extra time and brain space, and I know that for some, both can be over-taxed at this time of year. But, maybe this is a gift in itself. Maybe taking the time, even once a week, to cozy up in the kitchen and learn something new will bring more connection to what the universe really offers us at this time of year, quiet, reflection, peace, quality time spent with those we love.

Sprouted Buckwheat Pancakes

• 1 cup buckwheat groats (raw; not kasha), soaked overnight and/or sprouted
• 1/2 apple, core and seeds removed
• 1/2-3/4 cup water
• 2 Tablespoons olive or other oil
• 2-3 medjool dates, pitted
• 1 teaspoon vanilla
• 1/4 teaspoon sea salt
• 1 teaspoon baking powder
• 1 teaspoon apple cider vinegar
• Flavors and spices of your choice

1. Drain and rinse the buckwheat and place it in the blender with 1/4 cup water, oil, dates, vanilla, and sea salt.
2. Blend on high until you have a smooth, pourable batter. Add up to 1/4 cup water, if needed.
3. Fold in fruit or any additional ingredients.
4. Preheat a cast iron (preferable) or other skillet to just below medium heat, 325-350 degrees F.
5. Add the baking powder and stir to combine.
6. Add the vinegar and very gently stir to combine.
7. Pour batter onto preheated skillet and cook until the pancakes release easily and are lightly browned, then flip and cook until the second side browns. Turn heat down slightly if the pancakes are browning too quickly.
8. Serve with cooked fruit, date sweetened berry sauce, coconut whip, nut butter, chopped nuts, toasted coconut, or whatever your heart desires!

Notes:

*Buckwheat groats are whole, hulled, raw buckwheat kernals. As opposed to kasha, which is roasted buckwheat and therefore very dark and strong in flavor, buckwheat groats are light green and somewhat mild in flavor. Since they are raw, they will sprout.

*Fully saturating a seed, which is what any grain, bean, nut, or what we call a seed actually is, begins the sprouting process. So, once you have soaked your buckwheat groats overnight,  they will have started to sprout. If you want them to grow tails, put them in a strainer and rinse them well, then let them sit in the strainer until a little tail starts poking out the pointy part of the buckwheat. This will take another 12 hours more or less, depending on the heat in your kitchen. You can rinse them once in a while throughout the day, then give them a shake to let the excess water out. Just be sure to put them over a bowl or tray to catch any drips. For more information on sprouting, see this post on my original recipe site.

*I have a seasoned cast iron griddle that fits over 2 burners which I love and highly recommend investing in, if you are able to do so. The important thing is to heat to about 325-350 degrees F, or until a drop of water sizzles on contact. If your griddle isn’t hot enough, the pancakes will stick. If it’s heated too much (the water will sputter and jump and go crazy), the pancakes will brown too much before they cook through.

*The reason for the order of operations in this recipe is that, when baking, you have to be mindful of your timing once your leavener, baking powder in this case, is stirred in. The reaction of the baking powder with the other ingredients, especially the acidic ones like apple cider vinegar is what causes those little bubbles that create the texture of your final product. Once the bubbles form, you want to be gentle with your batter and get it baking asap so you don’t lose them. Don’t make yourself crazy about it, as you don’t want any crazy energy in your food, just be mindful.

*I want to make sure that anyone I feed is going to feel good after a meal, even if it’s meant to be a treat. The pancakes themselves have a subtle, lovely, minimalist sweet flavor since most people will add more sweet flavors with the toppings. I like a delicious, decedent topping that offers some balance and nutritional value. Cooked apples, peaches or pears are wonderful. A berry sauce made from berries and dates is also fantastic. Embellish with coconut whip and chopped nuts to balance the meal with a bit of protein and fat.

Weekend Menu and Cooking Class Update December 2, 2012

Hello!

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.

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!

Class and more this weekend… November 2, 2012

A reminder for those signed up for the cooking class this Sunday, we will be starting at 4:30 rather than 4pm. For those not signed up but interested, we’ve still got space in the November 11th and December 2nd classes!

Everyone remember it’s that time of year – set your clocks back by one hour this Sunday morning!

And…we are still seeking input on the possibility of opening for dinner – weekends, weekdays…when would you come?

;

For now, we’ve got plenty of soup in the grab and go, just in case you don’t feel like making dinner tonight:)

We’re still working on our specials for this weekend, but we’ll definitely have a North African Black Eyed Pea Chili with millet bread, as well as our staple Red Lentil Coconut Curry.

Our burger is Sprouted French Lentil served on a sourdough bun with caramelized onions, pea shoots, and balsamic aioli.
Porridge and Waffle Specials to be determined…
And, don’t forget the Farmers’ Market! We are working on a yummy new raw treat – cherry date bars with streusel topping

Additional Cooking Class Openings… October 12, 2012

If you are still interested in the current cooking class series, but were unable to sign up before they filled, additional spaces/days are opening! If you have already signed up, nothing has changed regarding your schedule!

If you haven’t already signed up, I am going to open additional space in Class 1 this Sunday October 14th. I’d like to keep the second two classes in the series smaller as I work out the logistics of teaching at the cafe, so I’m adding a second Class 2 on November 11th and a second Class 3 on December 2nd, assuming there is sufficient enrollment.

Given the realities of what the space offers, you can expect more of an interactive cooking show situation, rather than a hands on cooking lesson. I believe a lot can be learned from seeing the creation of food and tasting the results, plus of course asking questions along the way, so I think it will be a good experience.

If you’d like to sign up, please do so at the cafe. If you can’t make it in, you are welcome to contact me directly via email and we can work out payment arrangements. I’m looking forward to the classes; they should be fun!

Essential Information

WHAT? Cooking Series ~ Basics of Healthy, Delicious, Plant-Based Cuisine

For Whom? Anyone interested in learning to prepare healthy yummy foods!

When? Sunday afternoons at 4pm; see dates for specific classes below.  Classes will be taught in series and you are welcome to join in where it suits you!

Where? Julia’s Kitchen 4457 Broadway

How? Purchase your spot at Julia’s Kitchen

How much? Class 1 is $25 in advance, $30 drop in; classes 2 and 3 are each $55 in advance, $60 drop in. Advance purchase will be helpful in determining whether we have adequate enrollment to move ahead with the class; drop ins will be on a space-available basis. You can pre-purchase the whole series for $125.

Basics Class 1 Oct 14th (OPEN)/4pm-5:30: Meeting your ingredients, equipment, and your taste buds We’ll look at different varieties of grains and beans and their general characteristics and uses, seasonal vegetables, health-supportive oils, low-impact sweeteners, and seasonings and the 6 tastes. This class will be discussion only.

Basics Class 2 Oct 21(FULL), NOVEMBER 11 (OPEN)/4pm-6pm: Basic Cooking Techniques
In this class, we’ll build on our understanding of ingredients from the first class and learn about proper preparation of beans, grains, and vegetables. We’ll look at soaking and sprouting beans and grains, 3 of my favorite vegetable preparation techniques, and proper use of seasoning to satisfy the whole palette and increase the health-supportive qualities of foods. In this class, we’ll start with some discussion and then move into the kitchen for demonstration and tasting.

Basics Class 3: Nov 4(FULL), DECEMBER 2 (OPEN)/4pm-6pm: Simple, Surprisingly Delicious Meals.
In the third class of the basics series, we’ll build on our knowledge of healthy, whole foods and proper food preparation techniques and learn how to create simple, delicious meals in a way that’s sustainable in our lives. We’ll talk about prioritizing food and its preparation, but also setting ourselves up for success in terms of a healthy, joyful food and cooking connection in our reality. We’ll do a slow-c00ked meal, a saute, a soup, and a veggie burger. The goal will be for you to go home with four basic recipes and an understanding of how to use them as a base for countless others. In this class, we’ll start with some discussion and then move into the kitchen for demonstration, tasting, and gaining a better understanding of how to adjust recipes to suit individual tastes.

More Details…

Everyone has an inner chef; I’m sure of it. Some of you haven’t met that chef yet, but I assure you, s/he is there. I’m really excited to begin a series that will hopefully help you connect to the food that nourishes you and your creative, intuitive foodie self.

We will start out with the very basics and move on from class to class in a way that will hopefully expand your palette while creating simplicity and making way for joy in your experience of food preparation. You can jump in and out where you like. The intention of these classes is to provide a foundation and an understanding of delicious and health-supportive food preparation.

While we will be creating plant-based and gluten free dishes, the foundation I hope to create can be applied to any eating style and, in fact, will hopefully set you up to know from deep inside which types of food really nourish and sustain your optimal health (and this will be different for every body).

Julia’s Kitchen is a working kitchen, rather than a cooking kitchen; classes will be mostly demo, but everyone will have the opportunity to see, stir, smell, and taste-test all throughout the process.

Cooking Class Series – Embrace Your Inner Chef September 30, 2012

Essential Information

WHAT? Cooking Series ~ Basics of Healthy, Delicious, Plant-Based Cuisine

For Whom? Anyone interested in learning to prepare healthy yummy foods!

When? Sunday afternoons at 4pm; see dates for specific classes below.  Classes will be taught in series and you are welcome to join in where it suits you!

Where? Julia’s Kitchen 4457 Broadway

How? Purchase your spot at Julia’s Kitchen

How much? Class 1 is $25 in advance, $30 drop in; classes 2 and 3 are each $55 in advance, $60 drop in. Advance purchase will be helpful in determining whether we have adequate enrollment to move ahead with the class; drop ins will be on a space-available basis. You can pre-purchase the whole series for $125.

Basics Class 1 Oct 14th/4pm-5:30: Meeting your ingredients, equipment, and your taste buds We’ll look at different varieties of grains and beans and their general characteristics and uses, seasonal vegetables, health-supportive oils, low-impact sweeteners, and seasonings and the 6 tastes. This class will be discussion only.

Basics Class 2 Oct 21/4pm-6pm: Basic Cooking Techniques
In this class, we’ll build on our understanding of ingredients from the first class and learn about proper preparation of beans, grains, and vegetables. We’ll look at soaking and sprouting beans and grains, 3 of my favorite vegetable preparation techniques, and proper use of seasoning to satisfy the whole palette and increase the health-supportive qualities of foods. In this class, we’ll start with some discussion and then move into the kitchen for demonstration and tasting.

Basics Class 3: Nov 4/4pm-6pm: Simple, Surprisingly Delicious Meals.
In the third class of the basics series, we’ll build on our knowledge of healthy, whole foods and proper food preparation techniques and learn how to create simple, delicious meals in a way that’s sustainable in our lives. We’ll talk about prioritizing food and its preparation, but also setting ourselves up for success in terms of a healthy, joyful food and cooking connection in our reality. We’ll do a slow-c00ked meal, a saute, a soup, and a veggie burger. The goal will be for you to go home with four basic recipes and an understanding of how to use them as a base for countless others. In this class, we’ll start with some discussion and then move into the kitchen for demonstration, tasting, and gaining a better understanding of how to adjust recipes to suit individual tastes.

More Details…

Everyone has an inner chef; I’m sure of it. Some of you haven’t met that chef yet, but I assure you, s/he is there. I’m really excited to begin a series that will hopefully help you connect to the food that nourishes you and your creative, intuitive foodie self.

We will start out with the very basics and move on from class to class in a way that will hopefully expand your palette while creating simplicity and making way for joy in your experience of food preparation. You can jump in and out where you like. The intention of these classes is to provide a foundation and an understanding of delicious and health-supportive food preparation.

While we will be creating plant-based and gluten free dishes, the foundation I hope to create can be applied to any eating style and, in fact, will hopefully set you up to know from deep inside which types of food really nourish and sustain your optimal health (and this will be different for every body).

Julia’s Kitchen is a working kitchen, rather than a cooking kitchen; classes will be mostly demo, but everyone will have the opportunity to see, stir, smell, and taste-test all throughout the process.