· By Laroot World INC
Foundations Menu
Monday Breakfast
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
Flamenco Escabeche
Parts:
- Seared Salmon or Charred Cauliflower
Heat in the oven at 400 degrees for 10 minutes or microwave for 3 – 4 min.
In the Middle Ages, the escabeche dish in Spain was known as "the father of hospitality." Originally it was brought to Spain by the Muslim Moors as they conquered Spain, and later the fish alternative was popularized by Spaniards during Lent. Our recipe prepares salmon and seasonal vegetables in a tart vinegar marinade, creating a light meal that is rich in protein and probiotics. Patatas bravas, a traditional Spanish way of preparing potatoes, is a spicy accompaniment to our escabeche dish.
Monday Dinner
Ukrainian Borscht
Parts included:
- Beet Soup
- Sour Cream
- Gluten-Free Bread
Heat in a small pot for 5 minutes or microwave for 2 –3 minutes. Serve with the Gluten-Free bread and sour cream.
Borscht dates back to 14th-century Ukraine, where it was created from the abundant hogweed of the region. Like most interpretations today, our version is made using organic beetroot, a superfood high in fiber and folate. The beets are stewed in a beef broth to create a robust soup that is both distinctively sour and savory. This specific recipe is special to Laroot as it belongs to our founder’s grandmother.
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
Princess of Addis Ababa
Parts included:
- Ethiopian Teff-Grain Salad
- Farmer's Cheese (*depending on dietary preference)
- Lemon Vinaigrette
Season with your preferred amount of the vinaigrette and farmer’s cheese.
The ancient cuisine of Ethiopia deserves more recognition in the Western world for its health benefits and flavor profiles. The notable ingredient here is teff, a native Ethiopian super grain which rivals quinoa in its protein, calcium, and iron content. Served alongside traditional ingredients like kale, squash, and farmer's cheese, we call this dish the Princess of Addis Ababa for its regal nutritional value.
Tuesday Dinner
Three Sisters Stew
Parts included:
- Corn, Bean & Squash Stew
- Ancient Grains
Heat the stew for 3 – 4 minutes on the stove or in the microwave. Microwave the grains for 1 – 2 minutes.
Native American people relied on a sacred trio of crops known as the Three Sisters — corn, beans, and squash. When planted together, these crops grow in perfect harmony, supporting each other's unique needs, just as any sisterhood should. Our dish is a tribute to these ancient ingredients, uniting them to create a stew that's rich in protein and vitamins — it's no wonder these crops were often called "the sustainers of life."
Wednesday Lunch
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
The Kingston
Parts included:
- Jamaican Jerk Chicken or Yam
- Sweet Plantain
Place meal in a 400 degree preheated oven for 10 minutes or microwave for 4 – 5 minutes. Transfer the plantains to an oven safe dish or microwave them for 3 – 4 minutes.
Born from a unification of African and Taíno culinary techniques,"jerk" traditionally refers to spicy, slow-smoked meat that has been seasoned with a marinade including, but not limited to, Scotch bonnet peppers, allspice, garlic, and vinegar. We rub local free-range chicken breast in a proprietary jerk sauce of molasses, for sweetness; traditional Scotch bonnet peppers, for capsaicin-rich heat; and cinnamon, ginger, and the classic allspice, for antioxidant and antibacterial compounds. The meal is complete with turmeric-seasoned braised cabbage, coconut rice, callaloo-style collard greens, and sweet plantains sauteed in olive oil.
Wednesday Dinner
The KC
Parts included:
- Spicy Korean Carrot Soup
- Kelp-Noodle Stir Fry
Heat the soup for 4 minutes on medium heat or microwave and then pour over the noodles (or enjoy separately). The noodles can also be microwaved separately for 1 – 2 minutes.
Our Korean dish takes advantage of the fact that that cooked carrots are actually more nutritious than raw carrots. Heat releases beta carotene, an antioxidant that may improve memory and cognitive function. That’s why we roast our carrots before blending them to create this naturally sweet soup, eliminating the need for added sugars. We complete the dish with the stir fry featuring kelp noodles and Asian vegetables.
More Dishes...
From Kurdistan With Love
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