Origins Menu

Our Origins Menu includes an Ikarian-inspired aubergine-and-halloumi bake that was developed according to nutritional wisdom from Greece, a part of the world where people have uncommonly long life spans and low rates of chronic disease.

We recommend warming your meals in the oven or over stove top, but microwave instructions are also provided for your convenience, enjoy!

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

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)

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

Ikarian Lunch

Parts included: 

1. Aubergine and Halloumi Bake
2.  Greek Salad
3. Tash's Vinaigrette

Preparation: Heat for 5 minutes at 400 in the oven or microwave the entire dish for 2 – 3 minutes.

This recipe hails from Ikaria, a Greek island known for its Blue Zone status. Ikarians are among the world's healthiest individuals, with one in three living into their 90s. This dish draws from that vital cultural wisdom, using eggplant for its rich vitamins, fiber, and polyphenols (which help the body metabolize sugar). For balance, we add halloumi cheese made from grass-fed goat's milk, which is full of potassium and stress-relieving tryptophan. It’s also hypoallergenic and can usually be enjoyed by lactose intolerant individuals.

Ingredients: Eggplant, caponata (Tomatoes, Eggplant, Red Peppers, Shallots, Kalamata Olives, Capers, Garlic), Low Fat Halloumi Cheese, Parsley

Tuesday Dinner

Nowruz Ash

Parts included: 

1. Nowruz Ash
2. Gluten-Free Bread

Preparation: In a small pot heat for 3–4 minutes over medium heat or microwave for 1–2  minutes. Enjoy with the gluten-free bread.

Āsh means "thick soup" in Iranian languages and is traditionally eaten on Nowruz, the Persian New Year. Our take on this heart-healthy dish is gluten- and dairy-free and features a variety of beans and green lentils for an excellent source of protein, fiber, and B vitamins. The spinach and herb mix further enhances this dish's rich mineral and phytochemical profile, providing powerful immune-boosting and anti-inflammatory health benefits.

Ingredients: Vegetable Broth (Water, Onions, Celery, Carrots, Thyme, Garlic), Chickpeas, Lentils, Gluten Free Bread (seeded) (Water, Potato starch, Tapioca Starch, Potato starch, Grains & Seeds mix (Chia, Ground Flax, Pumpkin seeds, Sunflower seeds, Millet), Soybean oil, Soy flour, Yeast, Tapioca starch, Sugar, Salt, Xanthan gum, corn starch, Cellulose fibers, Guar gum, Baking soda, Lactic acid), Spinach, Spring Onions, Onions, Parsley, Dill weed, Mint Leaf, Extra Virgin Olive Oil, Garlic, Kosher Salt, Black Pepper, Turmeric

Wednesday Breakfast

Kate Meshi

Parts included: 

1. Kate Meshi
2. Seaweed Salad

Preparation: 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

Wednesday Lunch

Las Enchiladas Enamoradas

Parts included: 

1. Enchiladas (Chicken, Vegetarian or Vegan)
2. Corn
3. Sour Cream (*depending on dietary preference)
4. Guacamole

Preparation: Heat in the oven at 400 for 12 minutes or microwave for 2 – 3 minutes. Top with your preferred amount of sour cream and guacamole.

Enchiladas were mentioned in Mexico's first cookbook in 1831, but the dish's history dates even further back. In Mayan times, it was common to roll tortillas (called 'tlaxcalli') around other foods; this practice evolved over the years to become the savory, saucy dish we know today. Our version preserves these classic elements while adding spices, vitamin-rich vegetables, and organic free-range chicken to create a well-rounded meal supercharged with anti-inflammatory health benefits.

Ingredients: Guacamole (Avocados, Onions, Cherry Tomato, Lime juice, Jalapeno, Coriander leaves), Fat Free Sour Cream, vegetable broth (Water, Onions, Celery, Carrots, Thyme, Garlic), enchilada sauce (Tomato Sauce, chipotle in adobo , Kosher Salt ), tortillas, Chicken, Black Beans, Squash, winter, hubbard, Tomato Sauce, Onions, chipotle in adobo, Garlic, Coriander leaves, Cumin seed, Coriander seed

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

More Dishes...

Americana Salad

Parts included:

1. Seven Layer Salad with Smoked Trout
2. Green Goddess Dressing

Preparation: Pour your preferred amount of dressing over the salad and enjoy.

Laroot’s Americana Salad is our ode to the California way of life, evoking warmer climes, fertile farmland, and an obsession with all things wellness. Based loosely on the Southern American seven-layer pea salad—which typically calls for bacon and mayonnaise amid layers of lettuce, tomato, and cucumber—our California-inspired version boasts an array of organic, seasonal produce including baby kale, baby spinach, beets, carrots, and Brussel sprouts, as well as the tomatoes and cucumbers that recall traditional recipes. The layer of smoked trout is packed with heart healthy omega-3s, while the alternative turkey bacon is high in protein, B vitamins, and zinc. The harmony of crunchy raw vegetables in our salad mix, seasoned with our house-made green-goddess dressing, provides all the micronutrients (iron, calcium, vitamin B6, vitamin K) you’ll need for a nutritious lunch. As per Ayurvedic and TCM principles, we advise that this dish be consumed during the day for optimal digestion of the uncooked vegetables.

 

 

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)

Maya's Island Salad

Parts Included: 

1. Fonio & Black Eyed Peas 

2. Guava Dressing 

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

A bright and nourishing salad with macerated kale, rich in calcium and vitamin K, roasted okra, a legacy crop of African origin prized for its mucilaginous properties, brings gut-supportive fiber and fonion pilaf—a West African grain known for its iron and amino acid profile is a grounding base. The salad is finished with a tangy-sweet guava dressing, whose vitamin C-rich fruit balances the dish with a hint of tropical acidity. At once restorative and refreshing, this dish speaks to a lineage of resourceful cooking that prioritizes flavor, wellness, and cultural memory.

Maya's Curry

Parts Included: 

1. Maya's Curry

2. Red Rice

Heat for 5 minutes in a small pot over medium heat or pour the curry over rice and heat in microwave for 2 –3 minutes.

A dish that Tobagans are proud to call their own, salty-spicy crab and dumpling originates from the ingenuity of Tobago’s West African enslaved people, who sourced crabs to round out the meager diet they were provided. The introduction of curry sauces from Indian indentured laborers in the 19th century gave rise to the generously seasoned coconut gravy that crab and dumpling is prepared with today. Laroot’s version features jumbo saltwater-crab meat simmered in a curry of more than a dozen spices, covering all six rasas of the Ayurvedic diet. A side of gluten-free dumplings made from green plantains, rather than the traditional cassava root, lends a starchy foil to the affair.