Traditions Menu

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

Monday Breakfast

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

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.

Monday Dinner

TCM Soup

Parts included:

1. Chinese Herbal Soup
2. Goji-Berry Garnish
3. Long Grain Jasmine Rice

Preparation: Heat in the pot for five minutes until simmering or microwave for 2 - 3 minutes. Finish with the goji-berry garnish. The rice should be microwaved for 1 – 2 minutes. 

This recipe draws from remedies of Traditional Chinese Medicine that are highly healing and detoxifying. Goji berries nourish and tonify the liver and kidney & improve immunity due to their antioxidant properties. The Chinese yam balances yin energy, regulates blood sugar levels, and can improve digestive health. And Chinese herbs like ginseng balance hormones and nourish the blood.

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

Syrian Shrooms

Parts included:

1. Syrian Shrooms
2. Tabbouleh Salad

Preparation: Heat the Syrain Shrooms in an oven for 10 minutes at 400F, or microwave for 2 – 3 minutes. Top with the tabbouleh and enjoy! 

The star of this cozy home-cooked dish is quinoa, which is rich in antioxidants and grain-free carbohydrates. Here it's blended with herbs and spices and stuffed into nutritious portobello mushrooms, which contain high levels of riboflavin and B vitamin that boosts energy and red blood cell production.

Tuesday Dinner

Olla Podrida

Parts included:

1. Olla Podrida
2. Tomato and Pepper Salad

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

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.

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

The Village Golabki

Parts included:

1. Stuffed Cabbage Rolls
2. Potato Salad

Preparation: Heat the cabbage rolls in a 400-degree oven for 8 minutes or heat in the microwave for 2 – 3 minutes. Serve with the potato salad. 

Though the origins of its name are unclear, one thing is certain: Golabki is a staple of Polish family life, dating back to the Ashkenazi Jewish community over two thousand years ago. Our vegetarian interpretation of this traditionally meat-based dish sources protein from lentils and sweet potatoes. The meal is completed by a Polish potato salad updated with a special Laroot twist: nutrient-dense leeks, celery, and green herbs added for your optimal wellbeing.

Wednesday Dinner

South African Curry

Parts included:

1. Turmeric Stewed Vegetables
2. Brown Rice

Preparation: Heat in the oven for 10 minutes at 400F or microwave for 3 – 4 minutes. Microwave the rice for 1-2 minutes.

The difficult history of this dish resonates with its deep and complicated flavors. Brought to South Africa by Indian and Indonesian slaves known as Cape Malays, this dish encompasses the multicultural influences found in this multifaceted country. As with all curries, this stew provides an array of spectacular spices and nutrients to heal the body and mind. Enjoy this warming meal in the evening to detoxify and support digestive health.

More Dishes...

 

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.