I specialize in the development of nutrient-dense, plant-based recipes. I focus on diverse ingredients and techniques such as sprouting that maximize the taste, texture, and nutritional profile of the finished product. Recently, I self-published a mini-cookbook, Recipes and Reflections from Julia's Kitchen, which is a sampling of the types of recipes that will be available in my full cookbook, which is currently in progress. I also offer cooking classes and consultation to home and professional cooks. I especially love to help people see the value in cooking for themselves and find efficient and supportive ways to fit it into their busy lives. My recipes were tested and tweaked at Julia's Kitchen, a restaurant and bakery that I owned/operated in Boulder, CO from 2011-2017 and my Adaba Foods booth at the Boulder Farmers' Market starting in 2008. When the cookbook is complete, I'll be rolling out a product line of "meal starters" to complement the cookbook with the intention of empowering people to get back into the kitchen and reduce their footprint by cooking for themselves.