Ama Bundle
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The Laroot World detoxifying bundle is a holistic way to nurture recovery from an inflammatory lifestyle. Our soups, stews, broths, teas, and light dishes will restore your body and mind to its optimal functionality. Working with our TCM and Ayurvedic medical advisors, we have designed a three-day reset program that does not limit beautiful and abundant daily meals while supporting the body’s natural ability to detoxify and heal after the heavy holiday season
Monday's Menu
Morning & Breakfast :
Ama Broth & Ayurvedic Breakfast
Ayurvedic Breakfast
Parts included:
- Ayurvedic Breakfast
Heat in a 300-degree oven for 3 minutes, microwave for one minute, or enjoy room temperature.
Laroot Ayurvedic Brunch is based on principles explained to us by Dr. Avilochan Singh. It features spicy steamed apples, sweet potato puree, and stewed dark greens. Transport yourself to an ashram in the Indian Himalayas as you set yourself up for an optimally healthy day!
Ingredients: (Halwa) sweet potato, cinnamon broth, butter or vegan butter (Vegetables) bloomsdale spinach, leek, zucchini, (Stewed Apple) gala apple, mango chutney; mango, light brown sugar, star anise, cardamom, clove, cinnamon
Afternoon & Lunch:
Bone Broth & TCM Soup
TCM Soup
Parts included:
- Chinese Herbal Soup
- Goji-Berry Garnish
- Long Grain Jasmine Rice
Heat in the pot for five minutes until simmering or microwave for 2 - 3 minutes. Finish with the goji-berry garnish. The rice should be microwaved for 1 – 2 minutes.
This recipe draws from remedies of Traditional Chinese Medicine that are highly healing and detoxifying. Goji berries nourish and tonify the liver and kidney & improve immunity due to their antioxidant properties. The Chinese yam balances yin energy, regulates blood sugar levels, and can improve digestive health. And Chinese herbs like ginseng balance hormones and nourish the blood.
Ingredients: vegetable broth (Water, Onions, Celery, Carrots, Thyme, Garlic), White Rice, Bok Choy, Yam, Mushrooms, Red Peppers, Spring Onions, Ginger root, Garlic, Soy Sauce, Sesame Oil, shaoxing wine, Dried lily flower (Hemerocallis citrina Baroni), Chinese Jujube, Sambal Paste, American Ginseng Root, White pepper
Evening & Dinner:
Roasted Chicken Broth & Olla Podrida
Olla Podrida
Parts included:
- Olla Podrida
- Tomato and Pepper Salad
Preparation: Heat over medium heat for 4 – 5 minutes or in the microwave for 1 – 2 minutes. Serve with the side salad and enjoy!
Rooted in medieval Spanish history, Olla Podrida remains a symbol of community, bringing families together around the table. Laroot version embraces a lighter approach with chicken breast (a warming protein in TCM) and chicken chorizo in place of traditional ingredients like pig’s ear, pork ribs, and sausages. A melody of kidney beans, chickpeas, potatoes, savoy cabbage, leeks, and tomatoes pays homage to this soup's roots. The flavors remain hearty and rich, infused with garlic, celery, onions, olive oil, and warming spices like thyme, coriander, saffron, and bay leaf.
Tuesday's Menu
Morning & Breakfast:
Wakame Broth & Kate Meshi
Kate Meshi
Parts included:
- Kate Meshi
- Seaweed Salad
Heat in a 300-degree oven for 10 minutes or microwave for 2 minutes.
Loosely translated as "supplemented rice," katemeshi is a humble Japanese dish that was developed to enhance rice—for centuries a precious commodity—during times of food scarcity. Laroot's vegan take on katemeshi mingles sticky, vaguely sweet sushi rice with abura-age (slices of fried tofu) for protein and energy, burdock root for blood purification, carrot for vitamin A, daikon for vitamin C, and mushrooms for selenium.
Ingredients: sushi rice, aburagag, burdock root, carrot, daikon, mushoom, wakame, pickled cucumber, pickled eggplant, rice wine vinegar, chili oil, sesame seed, sesame oil
Afternoon & Lunch:
Daikon Broth & The Tom Khan
The Tom Khan
Evening & Dinner:
Mushroom Broth & Ukrainian Borscht
Ukrainian Borscht
Parts included:
- Beet Soup
- Sour Cream
- Gluten-Free Bread
Heat in a small pot for 5 minutes or microwave for 2 –3 minutes. Serve with the Gluten-Free bread and sour cream.
Borscht dates back to 14th-century Ukraine, where it was created from the abundant hogweed of the region. Like most interpretations today, our version is made using organic beetroot, a superfood high in fiber and folate. The beets are stewed in a beef broth to create a robust soup that is both distinctively sour and savory. This specific recipe is special to Laroot as it belongs to our founder’s grandmother.
Ingredients: Red beets, Red Cabbage, Organic Beef Bone Broth, Market potatoes, Shallots, Thyme, Garlic, Onion, Carrot, Lemon Juice, Extra Virgin Olive Oil, Coriander, paprika, black pepper, Bay leaf, Sour Cream, Sumac, Dill, Gluten-Free Bread
Wednesday's Menu
Morning & Breakfast :
Ama Broth & Ayurvedic Breakfast
Ayurvedic Breakfast
Parts included:
- Ayurvedic Breakfast
Heat in a 300-degree oven for 3 minutes, microwave for one minute, or enjoy room temperature.
Laroot Ayurvedic Brunch is based on principles explained to us by Dr. Avilochan Singh. It features spicy steamed apples, sweet potato puree, and stewed dark greens. Transport yourself to an ashram in the Indian Himalayas as you set yourself up for an optimally healthy day!
Ingredients: (Halwa) sweet potato, cinnamon broth, butter or vegan butter (Vegetables) bloomsdale spinach, leek, zucchini, (Stewed Apple) gala apple, mango chutney; mango, light brown sugar, star anise, cardamom, clove, cinnamon
Afternoon & Lunch:
Smoked Turkey Broth & Ajiaco Columbiano
Ajiaco Columbiano
Parts included:
1. Chicken or Herb and Potato Soup
2. Capers
3. Crema (depending on dietary preference)
Preparation: In a pot, heat the soup for 5 minutes until simmering or microwave for 2 – 4 minutes. Top with the capers and crema.
The origins of this dish are heavily debated between Colombia, Peru, and Cuba, but we discovered it through a friend from Bogota who swears by it as a cure-all. A satiating chicken stew full of vitamins, minerals, protein, and antioxidants makes it a dish that strengthens the immune system and aids in disease prevention. The main event here is Guascas, a plant that grows in the Andes Mountains of Colombia and is referred to as the 'gallant soldier' in English-speaking countries. It adds such a distinct herbaceous flavor unique to Ajiaco.
Ingredients: Potatoes, Corn, Spinach, Vegetable Broth (Water, Onions, Celery, Carrots, Thyme, Garlic), Chicken, Creme Fraiche, Onions, Spring Onions, Garlic, Kosher Salt, Capers, Oregano, Black Pepper
Evening & Dinner:
Bone Broth & South African Curry
South African Curry
Parts included:
- Turmeric Stewed Vegetables
- Brown Rice
Preparation: Heat in the oven for 10 minutes at 400F or microwave for 3 – 4 minutes. Microwave the rice for 1-2 minutes.
The difficult history of this dish resonates with its deep and complicated flavors. Brought to South Africa by Indian and Indonesian slaves known as Cape Malays, this dish encompasses the multicultural influences found in this multifaceted country. As with all curries, this stew provides an array of spectacular spices and nutrients to heal the body and mind. Enjoy this warming meal in the evening to detoxify and support digestive health.