Monday Lunch

Turkish Eggs

Parts included: 

1. Turkish Eggs
2. Green Goddess Labneh
3. Gluten-Free Bread

Preparation:  Heat in a 300-degree oven for 7 minutes, microwave for 1-2 minutes. Serve with the labneh and bread, toasted if you choose.

Two soft-boiled organic eggs—high in vitamin A, vitamin B12, and selenium for immune health—are served with a lycopene-rich tomato sauce and a garlicky, double-strained Turkish yogurt called labneh.

Ingredients: Two soft-boiled eggs, Tomato sauce (heirloom cherry tomatoes, red bell peppers, Spanish onions, garlic, thyme, smoked paprika, salt) Green Goddess Labneh (labneh, garlic, lemon juice, parsley, dill, chive, olive oil) Gluten-free sourdough bread

Monday Lunch

Shopska Marousolata

Parts Included: 

1. Shopska Marousolata

2. Lemon Vinaigrette

3. Spiced Feta (depending on dietary preference)

Preparation: Allow the dressing to become room temperature, shake well and then pour your preferred amount over the salad, top with feta and enjoy.

Laroot’s version of the Balkan shopska salad has been delicately tweaked to include an optimal balance of local herbs, which add piquancy and flavor without the addition of spices. Tangy feta cheese and the optional roasted chicken, meanwhile, up the lean-protein content. We recommend that this salad be consumed during the day, to allow for proper digestion of the raw ingredients. (Fun fact: the shopska salad was voted Best European Salad by the European Parliament in 2016!)

Ingredients: romaine, dill, parsley, scallion, lemon juice, kosher salt, roasted chicken (lemon juice, thyme, rosemary, salt, pepper, olive oil) lemon vinaigrette: (lemon juice, olive oil, salt, pepper), spiced feta: (feta cheese, aleppo)

Monday Dinner

Kari Malay

Parts included: 

1. Kari Malay
2. Brown Rice

Preparation: Heat for 3 minutes in a small pot over medium heat or pour the curry over rice and heat in microwave for 2 –3 minutes.

Malaysian cuisine is a fusion of the many ethnic groups that call the country home — Arab, Indian, Chinese, and more. But as a seafaring nation, these diverse influences are united by a common ingredient: fish. As an ode to the traditional Malaysian method, we marinate locally sourced haddock in spices long before it's cooked. The fish is served in a flavorful blend of coconut milk, cumin, curry leaves, mustard seeds, and other native herbs to create a memorable dish that’s rich in antioxidants, fiber, and vitamin C.

Ingredients: Brown Rice, Low Fat Coconut Milk, Eggplant, Parsnips, Peas, Vegetable Broth (Water, Onions, Celery, Carrots, Thyme, Garlic), Onions, Lemon grass, Ginger root, Garlic

Tuesday Breakfast

Ayurvedic Breakfast

Parts included: 

1. Ayurvedic Breakfast

Preparation: 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!

Tip: Top with our Ayurvedic granola for a caloric increase and a delightful crunch on top.

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

Tuesday Lunch

The Buddha Bowl

Parts included:

1. The Buddha Bowl
2. Puffed Rice
3. Clianto-Ginger Dressing

Preparation:  Heat in a 300-degree oven for 7 minutes, microwave for one minute, or enjoy room temperature. Top with the puffed rice and dressing.

Drawing inspiration from the Buddhist tradition of simple, balanced meals and the mindful eating practices of monks, the Buddha Bowl has evolved into a beloved modern dish, celebrating diverse flavors and vibrant ingredients. Laroot’s version brings together ancient grains for sustained energy and fresh farmers' market vegetables, chosen for their rich flavors and high nutrient density. Our Tibetan Grain Bowl is accompanied by smoked salmon, if you choose, a protein abundant in omega-3 fatty acids, known to reduce inflammation, support heart health, and enhance brain function. Our puffed rice offers a warming crunch, while the bright notes of ginger and cilantro add an array of antioxidants and immune-boosting benefits.

Ingredients: Ancient grains (buckwheat, quinoa, millet), roasted parsnip, smoked salmon, baby kale, roasted tomato, puffed rice (curry madras, dried currents) Clianto-Ginger Dressing (Ginger, cilantro, chili, garlic, rice wine vinegar, sesame oil, lime juice, agave)

Tuesday Dinner

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

Wednesday Breakfast

Ayurvedic Breakfast

Parts included: 

1. Ayurvedic Breakfast

Preparation: 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!

Tip: Top with our Ayurvedic granola for a caloric increase and a delightful crunch on top.

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

Wednesday Dinner

The Resistance Pho

Parts included:

1. The Resistance Pho
2. Pho Broth (Beef or Vegan)
3. Tamari-Chili Dressing

Preparation:  Heat the broth for 3 minutes over medium heat until simmering or microwave for 2 – 3 minutes. Carefully pour the broth over the noodles, cover, and let steam for 4–5 minutes. Top with your preferred amount of dressing. 

As Vietnam’s national dish, Pho is a cultural icon and has played a role in protest poems, government policies, and even espionage. Traditionally made with beef, it was heavily influenced by 19th-century French and Chinese cooking, deriving its name from the French soup pot au feu. Our interpretations uses cinnamon, cardamom, coriander, and clove for the subtle broth. Alongside rice noodles, mushrooms, tofu, and bok choy provide essential fiber, protein, and folates, which have been shown to reduce stroke risk. 

Ingredients: Ingredients: Rice Noodles, Mushroom, Bok Choy, Spanish Onion, Extra Firm Tofu, Fresno Chili, Vegetable Stock, Dried Mushroom, Ginger, Garlic, Cinnamon, Cardamom, Coriander, Clove, Star Anise, Jaggery, Mirin, Tamari, Lime Juice, Kosher Salt, Olive Oil, Mirin, Tamari, Scallion, Garlic, Ginger