Ama Bundle (Three Day Reset)
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February 10th Menu
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:
Wakame Broth & The Tom Khan 
The Tom Khan
Evening & Dinner:
Mushroom Broth & Ukrainian Borscht
Ukrainian Borscht
Parts included:
- Beet Soup
- Sour Cream
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 or Vegetable 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
Tuesday's Menu
Morning & Breakfast:
Ama 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:
Wakame Broth & Cozy Tuesday Daal
Cozy Tuesday Daal
Parts included:
1. Cozy Tuesday Daal
2. Brown Rice
Pour the daal over the rice and heat up both in a pan for 4 minutes or microwave for 2 – 3 minutes. Top with a squeeze of lime.
Let us transport you to an evening in India with the ultimate healthy comfort food daal, which has split seeds for easy digestion. With endless varieties from village to village, our daal is based on a North Indian recipe that uses Kala Chana (black chickpea) and split red lentils, both high in protein and full of fiber. Our house Muchi curry blend has potent anti-inflammatory, anti-bacterial and digestive properties. This all pairs wonderfully with acorn squash, which promotes a youthful glow and boosts immunity
Ingredients: Black Chickpea, Red Lentil, Acorn Squash, Tomato, Onion, Garlic, Ginger, Muchi Curry (Turmeric, Cumin, Ginger, Black Pepper, Coriander, Fenugreek, Dehydrated Garlic, Celery Seed, Cloves, Cayenne, Caraway, White Pepper, Mace), Coconut Milk, Brown Rice, Lime, Parsley
Evening & Dinner:
Daikon Broth & The Three Sisters
The Three Sisters
Parts included:
- Corn, Bean & Squash Stew
- Ancient Grains
Heat the stew for 3 – 4 minutes on the stove or in the microwave. Microwave the grains for 1 – 2 minutes.
Native American people relied on a sacred trio of crops known as the Three Sisters — corn, beans, and squash. When planted together, these crops grow in perfect harmony, supporting each other's unique needs, just as any sisterhood should. Our dish is a tribute to these ancient ingredients, uniting them to create a stew that's rich in protein and vitamins — it's no wonder these crops were often called "the sustainers of life."
Ingredients: Acorn Squash, White Hominy, Tiger Eye Legumes, Corn, Whole peeled tomatoes, Garlic, Onion, Turmeric, Coriander, Cumin, Aleppo, Salt, Parsley, Olive Oil, Quinoa, Millet, Buckwheat, Salt, Parsley
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:
Mushroom Broth & Ajiaco Colombiano
Ajiaco Colombiano
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:
Daikon Broth & The KC Soup
The KC Soup
Parts included:
- Spicy Korean Carrot Soup
- Kelp-Noodle Stir Fry
Heat the soup for 4 minutes on medium heat or microwave and then pour over the noodles (or enjoy separately). The noodles can also be microwaved separately for 1 – 2 minutes.
Our Korean dish takes advantage of the fact that that cooked carrots are actually more nutritious than raw carrots. Heat releases beta carotene, an antioxidant that may improve memory and cognitive function. That’s why we roast our carrots before blending them to create this naturally sweet soup, eliminating the need for added sugars. We complete the dish with the stir fry featuring kelp noodles and Asian vegetables.
Ingredients: Carrots, Vegetable Stock, Shallot, Ginger, Garlic, Turmeric, Coconut Oil, Orange Juice, Aleppo, Kelp Noodles, Bok Choy, Tamari, Chili Oil, Raw Sugar, Nigella Seed, Salt, Sesame Oil