Ama Bundle
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March 17th 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.
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:
Daikon Broth & The Tom Kh
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:
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:
Roasted Chicken Broth & Olla Podrida
Ajiaco Colombiano
Parts included:
1. Chicken or Herb and Potato Soup
2. Capers
3. Crema (depending on dietary preference)
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 & Cozy Tuesday Daal
Cozy Tuesday Daal
Parts included:
1. Cozy Tuesday Daal
2. Brown Rice
Preparation: 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.
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 & Nowruz Ash
Evening & Dinner:
Bone Broth & The Three Sisters
Three Sisters Stew
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."