Origins Menu
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Monday Lunch
Turkish Eggs
Parts included:
- Turkish Eggs
- Green Goddess Labneh
- 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:
- The Buddha Bowl
- Puffed Rice
- 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:
- Kari Malay
- 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:
- 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:
- Aubergine and Halloumi Bake
- Greek Salad
- 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:
- Nowruz Ash
- 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:
- Kate Meshi
- 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:
- Enchiladas (Chicken, Vegetarian or Vegan)
- Corn
- Sour Cream (*depending on dietary preference)
- 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:
- The Resistance Pho
- Pho Broth (Beef or Vegan)
- 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...
Wednesday Lunch
From Kurdistan With Love
Wednesday 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