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Holiday Hours

Hello friends! 

I posted before that we would be open our regular hours through December 23rd, but since Karen, Russell, and Anna will be traveling the week of the 19th, that is changing…

*This week we are OPEN as usual.*

From dec 17-Jan 2, I will for sure be  taking and filling special orders. In terms of serving lunch, or even dinner…or even breakfast, I may open for adjusted hours, or maybe just by reservation, or maybe not at all. It depends on your interest! I’ll miss you if we close for 2 whole weeks, so if I get some requests I’ll be thrilled to open and to have some fun with the menu and some connection with the community! 

Keep yourself updated by checking our social media or asking me directly about those pre & mid holiday weeks, and by all means get your special orders in so I can start coordinating!

Enjoy the rest of this weekend; stay cozy!


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Monday Dinners! And a rotating menu!

Good morning, friends!

I hope you are enjoying these first crisp mornings of Fall. This is my favorite part of year; I love the feel of the air, the light, the changing of the leaves, and the most abundant time in the Colorado growing season!

A few transitions at Julia’s Kitchen, all good, that I’d like you to know about…

  1. We will be opening for dinner on Monday nights starting this Monday! Yes, just Mondays, from 4pm-8pm. We hope you will add this to your routine and that it will help you start your week off with a bit more support, grounding, and nourishment. The best way for me to keep balance and harmony in my life and my family life while upholding the integrity of the food and all that we do is to otherwise keep the hours to school-time hours. So, aside from Monday dinners, we are going to keep the hours for the rest of the week to Tuesday-Friday 11am-3pm. As always, feel free to stop in for grab and go or bakery items while are are setting up for the day or cleaning up; we are happy to serve you however we reasonably can! Stay tuned here, on Facebook, Instagram, and Twitter for possible pop up brunches on the weekends or maybe a dinner here and there on another night!
  2. We are going start rotating our menu, so we’ll have a core menu of items available everyday plus specials each day. It should be fun to have the opportunity to try new things, while also having access to the comfort of red lentil coconut curry, the lemon ginger veggie steam, veggie burgers, veggie pancakes, and our delicious hearty salad. I’ll do my best to post specials the night before and each morning; I hope you’ll enjoy the opportunity to try some new things! We will also have additional mainstays in the grab and go and we are working really hard to keep it stocked! Please be patient with us while we update our menus and menu board to keep things clear for you!
  3. All is great at Julia’s Kitchen! These changes are good changes for me and for the health of the business. I love being present during all (or close to all) of the hours we are open. I love doing the baking and the majority of the cooking rather than the administrative and managerial work that is required with a bigger staff and at which I do not excel:) I love that there are many hours where the space is at peace. I feel a much greater sense and balance and fulfillment with these changes. Thanks for continuing to come and support us and, as always, feel free to make requests, offer constructive feedback, and stop in to hang out with me, Trevor, and Sophia! It’s always a work in progress…

Have a wonderful day!

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Future Posts…and a recipe to start them off

Hello! Starting today, I am merging Adaba Foods with Julia’s Kitchen! All future posts will be made to Please sign up for that blog to receive future email updates or just bookmark and check back! I just posted a recipe for Sprouted Buckwheat Pancakes, so get your buckwheat soaking and ready for a nice Sunday treat…yum!

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Samosas are savory stuffed pastries thought to have originated in Central Asia. They have been around since before the 10th century, so the concept has spread and different cultures have adapted them to their own regional cuisine. I think that they are probably most widely known here in the US as fried turnovers filled with a spicy potato and pea mixture.

My version is made with a chickpea pastry, rather than the usual wheat-based dough, and filled with coconut curry vegetables. I think they are delicious, and what a bonus that they are also healthy and portable. The chickpea pastry is quite easy to work with and you could use anything you want for a filling – this is a great use for leftovers. Be inspired and have fun!

For the filling:

  • 3 cups of diced potatoes
  • 1 cup of coconut milk, plus enough water to just cover the potatoes
  • 3-4 Tablespoons ghee or olive oil
  • 2 Tablespoons grated ginger
  • 2 teaspoons curry powder, or more to tast
  • 1/2 teaspoon salt
  • 2 medium carrots, chopped
  • 3 scallions, white and green parts sliced
  • 3 cups shredded cabbage
  • 2 cups chopped kale
  • 1/2 cup peas
  • 1/4 teaspoon crushed red pepper, optional (depending on the heat of your curry powder)
  • salt and pepper, to taste

Pastry Crust:

  • 4 cups sprouted chickpea flour, if possible, or regular chickpea flour
  • 2 teaspoons salt
  • 1/3 cup extra-virgin olive oil
  • 1 cup water, or as needed

To make the filling: place the potatoes, coconut milk/water, ghee, curry powder, and salt in a sauce pan. Bring to a boil, then turn heat down and simmer, partially covered, for five minutes. Add the carrots and continue to simmer. When the potatoes are nearly soft, add the scallion, cabbage, and kale and continue to cook for another five minutes. Add the peas and cook a minute or two. Taste and adjust seasonings, as necessary.

To make the pastry: if you have a food processor, place the flour and salt in the bowl fitted with the metal blade and pulse a couple times to combine. Add the olive oil and pulse a few more times until the oil is dispersed. Continue to pulse, adding the water a little at a time until the dough balls up. If you are making it by hand, mix the oil in with a fork, then switch to a spoon when you add the water in. It is ready when it sticks together, but isn’t sticky, when you pinch it between your fingers. Knead a few times with your hands. It should make a smooth dough and hold together without cracking.

Preheat the oven to 350 degrees and grease 2 baking sheets. Divide the dough into quarters. Cover three of the quarters with a barely-damp cloth and cut one quarter into 6 pieces. Roll each piece into a 3-inch round and put about 1 Tablespoon of filling in the center of each. Use your fingertips to brush a little water around the rims, then fold over and seal. Repeat with the remaining dough and bake them until they are lightly browned, about 15 minutes. Serve hot and enjoy!

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Vegetable Salsa, raw or roasted

There is such a beautiful array of vegetables available at the Farmers’ Market right now, I literally cannot stop myself from buying them, even though I know that my fridge is stuffed full!  This salsa is a wonderful way to use overripe tomatoes and all that other produce that  does not fit in the vegetable drawer, and it can pack a lot of nutrients. I also love that  it is different every time and, though some of us might associate salsa with Mexican food, you can change the flavor using herbs and different vegetables to complement any cuisine.
Today happens to be a beautiful and warm Fall day, so raw vegetables are perfect.  However, the weather is forecast to be cold and rainy just a couple days from now, and I might prefer to roast all of the veggies for a delicious and warming roasted vegetable salsa when the cold comes in.  See the changes below the recipe for the roasted version…

  • 2-3 medium tomatoes,roughly chopped, or equivalent in cherry tomatoes
  • 1/2 small carrot, diced
  • 1/2 sweet bell pepper, diced
  • 1/2-2 small anaheim or other chili peppers*, seeded and chopped
  • 1 small red or white onion, finely  minced
  • 1 clove garlic, finely minced
  • 1-2 Tablespoons of lime, or lemon, juice
  • handful of chopped parsley
  • 1/4 teaspoon salt, or more to taste
  • freshly ground black pepper
  • optional – a handful of other fresh herbs like cilantro, basil, oregano, etc.

*a note on the chili peppers – I used anaheim, which are rather mild and I only used a part of one pepper, because I am pretty sensitive to the heat.  This is totally a matter of taste, so use your favorite type and keep tasting until it’s as spicy as you like it.  Just be careful if you are using really spicy peppers to remove the seeds and wear gloves while prepping!

You can go one of two ways, depending on the texture you are looking for.  I like to pulse the vegetables in a food processor until chunky, then add the citrus juice and herbs and season to taste.  You can also process until smooth, or go the other direction and stir them together for more of a pico de gallo.  Think about how you are going to eat it and proceed accordingly.  Whatever you choose, enjoy it!

For Roasted Vegetable Salsa:

I recommend at least doubling the recipe, since you are turning on the oven anyway and you’ll find lots of yummy uses for this salsa.  Either way, use twice the garlic called for in the raw recipe, as it mellows when it is roasted.  You’ll prep the vegetables slighly differently for this roasted version, quartering the tomatoes, roasting the garlic cloves whole, and cutting the rest of the vegetables into large chunks.

Heat your oven to 400 degrees.  Quarter the tomatoes place them in an oven proof dish, season with olive oil and a little salt.  Rather than peeling and mincing the garlic, remove the papery outer peel and toss the unpeeled cloves in olive oil.  Sprinkle with salt, then place them in a small covered dish or wrap them in aluminum foil.   The rest of the vegetables (but not the parsley and herbs) can just be roughly chopped and placed on a tray with a rim then coated with olive oil and seasoned with salt and pepper.  Put the tomatoes, garlic, and vegetables in the oven and roast for about 30 minutes, or until they are very soft and partially browned.  Peel the roasted garlic and add to the tomatoes along with the rest of the vegetables.  Using a hand blender, roughly puree the salsa.  Stir in the parsley, herbs, and citrus juice (or balsamic vinegar), then season with salt and pepper to taste.  Enjoy!

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Crepes with Cinnamon Apple Streusal Filling

This is our go-to special family breakfast; it’s a treat, but the kind you can still feel good after eating.  The eggs in the crepes provide some protein and the cooked apples are balanced with crushed walnuts for a good dose of healthy fats.  The cinnamon provides an additional boost to keep your blood sugar in check.  If you are going to have a sweet breakfast, this is a great choice.  If you can’t or don’t eat eggs, try making the scallion pancake recipe that goes with the Asian Fajitas, replacing the olive oil with ghee or macadamia nut oil and eliminating the toasted sesame oil and scallions.   

I make the crepe batter the night before and leave it in the fridge, then cook the crepes in the morning and keep them warm until we are ready to eat.  You can also make the crepes ahead of time and store them in the refrigerator, tightly wrapped, then soften them in the oven when you are ready to eat.  It’s fun to put out a variety of fillings; we also like apple butter mixed with crushed walnuts and berries with nut cream.  If you are a dairy eater, plain yogurt lightly sweetened with agave or coconut sugar would be delicious drizzled over the top of berry-filled crepes. 

Crepes seem very fancy, but they actually take very little work.  There is a bit of a learning curve when it comes to cooking them, but after the first few crepes, you will have it down.  The tricks are keeping the pan at the right temperature and making sure the batter is the proper consistency.  I use a cast iron crepe pan, but any cast iron or stainless skillet will do.   

  • 4 eggs
  • 1 cup amaranth (or other flour of choice)
  • 1-1 1/2 cups hempmilk (or other milk of choice), more or less as needed
  • 2-3 Tablespoons ghee or macadamia nut oil (or any heat-stable oil)
  • 1-2 Tablespoons agave, optional
  • 1/4 teaspoon salt
  • 2 Tablespoons coconut oil or ghee
  • 4 apples, cored and sliced (peeled or unpeeled)
  • 1/2 teaspoon cinnamon
  • pinch salt
  • 1/2 cup walnuts, pulverized to a thick paste

Put the eggs in a blender and blend for a minute or so, until they begin to look frothy.  Add the flour and 1 cup of milk and continue to blend on high until very smooth, adding more milk as necessary to get a thin batter about the consistency of melted ice cream.  Add ghee or oil, salt, and agave, and continue to blend a minute or two more.  Pour into a class container that will allow for easy pouring later.  Cover and let stand at room temp at least 30 minutes or, preferably, in the refrigerator overnight.  You will want to bring the batter back to room temperature and give it a gentle stir before cooking.  Once it’s at room temperature, add more milk if necessary to get the melted ice cream consistency.  Stir it in thoroughly, but gently, as you do not want to create too many air bubbles. 

When ready to make the crepes, heat a 9-inch crepe pan or skillet over medium heat.  If your skillet isn’t seasoned, coat with a very thin layer of oil or ghee.  Wrap a towel or hot pad around the handle of your pan and pour in a few tablespoons of batter (adjust for pan size if necessary).  Immediately lift the pan and tilt in a circular motion until the batter forms a thin, even circle, or something resembling a circle.  Leave for about 15-30  seconds, then use a spatula to loosen the sides.  When it’s cooked on one side, it will release quite easily.  Flip and cook on the other side, again about 30 seconds.  You should have a thin, flexible crepe that is uniformly browned on the first side and spotted on the second.  Place the cooked crepe on a plate, then cover with another inverted plate.  Adjust the heat, if necessary, before continuing to cook the remaining crepes.  If the batter splattered a lot when you put it in the hot pan, turn it down a bit.  If the crepe is taking longer than 30-60 seconds on each side or is sticking or falling apart, you may need to turn the heat up a bit.  Continue to pile the crepes on top on each other and cover with the inverted plate.  They will stay warm and flexible until you are ready to eat them. 

While you are cooking the crepes, you can also prepare the apples.  Heat a separate 8-10 inch skillet to medium and melt the coconut oil or ghee.  Add the sliced apples in a single layer, or as close as you can get, and sprinkle with the cinnamon and salt.  Cook until lightly browned and tender, but not mushy.  Stir in the walnuts to coat the apples. 

Bring the crepes, cooked apples, and any other fillings to the table.  Each person can place a layer of  the filling of their choice the middle of their crepe (or spread over entire crepe if using a thinner filling), roll the crepe around the filling, and enjoy!

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