laroot-world Ama Bundle (January 27th) – laroot-world
Order by 6 PM EST on Friday to get your delivery on the following Monday | Explore the Ama Bundle in the Healing Shop | now available in Upstate New York, New Jersey, and Connecticut
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Ama Bundle (January 27th)

· By Laroot World INC

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: 

  1. 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 & The Tom Khan
The Tom Khan
Parts Included: 
1. Coconut Soup
2. Thai Red Rice 
3. Herb Table Salad
Pour the soup and rice into a medium pot and simmer for 4 minutes or microwave place both containers for 2 – 3 minutes. Garnish with the table salad and a squeeze of lime.
Our creamy tom kha gai brims with all the comfort, flavor, and aromatic spices you’d expect from a Southeast Asian soup. The original Thai recipe was first published in 1890, and was made with young galangal, duck, and a chili jam relish. As French Indochina expanded over the course of the Franco–Siamese War, the recipe fused with bordering Lao cuisine to create the soup we know today: sweet-and-sour, hot and seasoned with fresh herbs. Our chicken-and-vegetable version is lean and nutritious, yet no less complex. Fragrant galangal, kaffir lime, garlic, and ginger bring anti-inflammatory and immune support, while rich coconut milk turns the soup into a satisfying hug.
Ingredients: (Soup) Coconut milk, vegetable stock, galangal, kefir lime leaf, onion, garlic, ginger, scallion, fresno pepper, red bell pepper, beech mushroom, tamari, rice wine vinegar, braised chicken, (Rice) Thai red rice, vegetable stock, kosher salt, lemongrass, (Herb Table Salad) Thai basil, cilantro, parsley, mint whole leaves, cucumber, lime vinaigrette

Evening & Dinner:

Roasted Chicken Broth & Mali Mafi
Mali Mafe & Black Eyed Peas
Parts Included: 
1. Vegetable Stew,
2. Black-Eyed Pea Salad
3. Millet Couscous
Pour the stew and couscous into a medium pot and simmer for 3 – 4 minutes, stirring occasionally or place both containers in the microwave and heat for 2 – 3 minutes. Enjoy with the black eyed peas.
Originally made with groundnuts, mafé is a traditional West African stew that was developed in Mali and spread to Senegal and Gambia during the colonial period. Laroot’s version fuses immunosupportive spices and herbs with French tomato, carrot, and cabbage. Its nutty creaminess derives from sunflower-seed butter—nonallergenic, and high in protein and omega-3s—instead of peanut. An herbaceous side of black-eyed peas seasoned with bay leaf, parsley, chive, cilantro, and shallot boosts the meal’s protein, vitamin, and antioxidant content.
Ingredients: (Stew) fresh tomato, vegetable stock, onion, ginger, garlic, thyme, cabbage, carrot, rutabaga, sunflower seed butter chili flake, paprika, ground black pepper, kosher salt, parsley, (Millet Couscous) vegetable stock, salt, Senegalese spice garnish: roasted okra: palm fruit oil, kosher salt (Black Eyed Pea Salad) Black eyed peas, vegetable stock, salt, thyme, bay leaf Tomato, shallot, parsley, chives, scallion, cilantro, jalapeño, lemon juice, olive oil, salt

Tuesday's Menu

Morning & Breakfast: 

Wakame Broth & Kate Meshi
Kate Meshi

Parts included: 

  1. Kate Meshi
  2. 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 & KC Soup
The KC

Parts included:

  1. Spicy Korean Carrot Soup
  2. 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

Evening & Dinner:

Mushroom 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: Brown Rice, Chickpeas, Red Lentils, Winter Squash, Canned Tomatoes, Low Fat Coconut Milk, Onions, Curry powder, Garlic, Ginger Root, Lime

Wednesday's Menu

Morning & Breakfast : 

Ama Broth & Ayurvedic Breakfast
Ayurvedic Breakfast

Parts included: 

  1. 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)

Heat in a small pot for 5 minutes or microwave for 2 –3 minutes. Serve with 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 & Ukrainian Borscht
Ukrainian Borscht

Parts included:

  1. Beet Soup
  2. Sour Cream
  3. 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

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Ama Bundle (January 27th)