Friday Breakfast

Ayurvedic Breakfast

Preparation: Heat in a 300-degree oven for 7 minutes or microwave for 1–2 minutes.

Parts included: The Ayurvedic Breakfast

Laroot Ayurvedic Breakfast 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

Friday Lunch

The Buddha Bowl

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.

Parts included: Buddha Bowl, Puffed Rice, & Cilantro 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. For centuries, Buddhist monks have mastered the art of eating with intention – being fully present with each bite, and choosing foods that fuel both body and soul. Laroot's version brings together ancient grains (buckwheat, quinoa, millet) for sustained energy and fresh farmers' market vegetables selected for their rich flavors and high nutrient density. Our Buddha Bowl is accompanied by wild-caught 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 curry madras puffed rice is combined with dried currents, praised for their ability to moisten the lungs in TCM, and offers a warming, slightly sweet crunch. Bright notes of ginger, cilantro, and garlic from the dressing 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 Current), Dressing (Ginger, Cilantro, Chili, Garlic, Rice Wine Vinegar, Sesame Oil, Lime Juice, Agave)

Friday Dinner

Olla Podrida

Preparation: Heat over medium heat for 4 – 5 minutes or in the microwave for 1 – 2 minutes. Serve with the side salad and enjoy!

Parts included:  Olla Podrida & Tomato and Pepper Salad

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.

Ingredients:  Chicken Breast, Chicken Chorizo, Salt, Kidney Bean, Chickpea, Potato, Savoy Cabbage, Leeks, Tomato, Garlic, Celery, Onion, Olive Oil, Thyme, Coriander, Saffron, Bay Leaf, Peppers

Saturday Breakfast

The Viking Break-Fast

Preparation: Top the seed crackers with your preferred amount of beet & apple salad and smoked salmon.

Parts included: The Viking Break-Fast, Apple and Beet Salad, & Seed Crackers

Smoked salmon, or "røkt laks,” alleviates fatigue and blood deficiency in TCM and, as per Ayurveda, calms Vata dosha, promotes warmth, and combats sluggishness making it an ideal addition to a nourishing breakfast. A tribute to Norway's deep-rooted culinary traditions, the Viking Break-Fast presents thinly sliced, cured wild-caught salmon atop our gluten-free seed crackers, traditionally "knekkebrød.” Our seed (or superfood) crackers are handmade with chia, hemp, and flax seeds, offering sustained energy throughout the day. Diced red beets and green granny smith apples tossed with a dash of whole grain mustard, fresh horseradish, and apple cider vinegar add a sweet note to this breakfast, setting you up for a day of discovery.

Ingredients: seed cracker: chia seed, hemp seed, flax seed, water, kosher salt, beet salad: red beets, granny smith apple, dill, whole grain mustard, fresh horseradish, apple cider vinegar, agave, salt wild caught cured salmon, dill, lemon

Saturday Lunch

Shopska Maroulosalata

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

Parts included:  Shopska Maroulosalata & Lemon Vinaigrette

Traditionally composed of tomato, onion, and feta cheese, 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: 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)

Saturday Dinner

The Anderson Soup

Preparation: Heat over medium heat for 5 minutes or in the microwave for 2 minutes. Enjoy with the gluten-free bread.

Parts included:  The Anderson Soup & Gluten-Free Rye Bread

Widely cultivated across Denmark, peas—the star ingredient of this hearty soup—were prized for their resilience, ease of storage, and protein richness, making them a reliable food source throughout times of scarcity and long winters. Laroot's spit pea soup, an homage to Danish home cooking, bears the same whimsey as the stories of its namesake, Danish storyteller Hans Christian Andersen. Beef, often incorporated into split pea soup, is considered a warming food that strengthens and nourishes the body's Qi, or vital energy as per TCM, making it the perfect protein to complement this dish. In Ayurveda, split peas balance Pitta and Kapha doshas, offering a light yet filling source of plant-based protein and fiber that helps to flush out toxins and support digestive fire, or Agni.

Ingredients:  green split peas, organic beef bones, organic beef bacon, organic beef, filtered water, onion whole, cloves, garlic, leek, carrots, celeriac, potato, beef stock, black pepper, parsley, kale

Suday Breakfast

Kate-Meshi

Preparation: Heat in a 300-degree oven for 10 minutes or microwave for 2 minutes. Serve with the seaweed salad.

Parts included: Kate Meshi & Seaweed Salad

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

Sunday Lunch

The Cabana Pasta

Preparation: Heat on the stovetop with a splash of water for 2 minutes over medium-low heat or microwave for 1 minute.

Parts included: The Cabana Pasta

Simple, colorful, and brimming with seasonal flavors and textures, the Cabana Pasta is Laroot's homage to Italian cuisine, design, craftsmanship, and hospitality. This vegan recipe was passed down from the grandmother of Martina Mondadori, co-founder and editor-in-chief of Cabana Magazine, the collectible interiors, decorative-arts, and entertaining periodical with which Laroot has collaborated on several projects. Martina prefers to serve this easy-to-prepare pasta to lunchtime guests at Casa Cabana, her family's lushly appointed Milanese apartment (designed by Renzo Mongiardino) that serves as her magazine's ultimate inspiration. In our slightly tweaked version of the original recipe, gluten-free brown-rice fusilli (high in fiber and B vitamins), holds court with fresh arugula (vitamin K and folate), chopped cherry tomatoes (vitamins A and C), toasted almonds (vitamin E and calcium), and garlic-infused olive oil. Hints of chili flakes and lemon juice add soupçons of heat and tartness, respectively, to the mellow sweetness of the vegetables.

Ingredients:  brown rice fusilli, arugula, cherry tomato, raw almond, garlic, chili flake, olive oil, lemon juice

Sunday Dinner

The Veracruz

Preparation: Heat the dish in a 400 degree oven for 10 minutes or microwave for 3–4 minutes. Top with the Salsa Macha and enjoy! 

Parts included: Veracruz Chicken with  Ayocote Beans & Salsa Macha

Salsa macha ("brave sauce") is a traditional Mexican chili oil with roots in the regions of Veracruz and Oaxaca. Its origin is attributed to the indigenous communities of these areas, who developed recipes using locally available ingredients and, later, those imported by the Spanish. Preparation of salsa macha involves toasting dried chilies, nuts or seeds, and garlic and then blending them with oil to create a thick, rich, and robust sauce. Ayocote beans, also known as runner beans, have a long culinary history in Mesoamerica, having been cultivated by the indigenous peoples of Mexico and Guatemala for two millennia. In The Veracruz, Laroot pays tribute to the indigenous roots of contemporary Mexican cuisine by presenting organic, free-range roast chicken (a warming protein in TCM) with toppings of salsa macha (guajillo, morita, and de arbol chilies, blended with pepitas, sesame seeds, and garlic) and seasoned ayocote beans (red onion, achiote, cumin, coriander), spanning the six rasas of the Ayurvedic diet. A refreshing side of jicama slaw, tossed with mango, sweet pepper, and lime juice, counters the heat of the salsa macha.