Over the last few months we’ve been busy in the Laroot kitchen creating a new menu, dedicated to bringing you more nutritional ancestral flavor and goodness direct from the farm and market to your plate. Always organic, always authentic, never compromising on quality, taste or nutrients.

 As you know, of the main pillars of Laroot is cultural discovery, with travel, adventure and global wisdom traditions lying at the heart of our world and ethos.

We travel not only to explore cultures and ancestral traditions but also the flavors and healing potential that they carry. For us, food is medicine in every sense of the word.

 So grab your culinary passport and join us as we explore two new dishes hailing from France and China: The French Riviera and Kung Pao (check name!). One a farm-fresh pared back French coastal classic, the other a trip to oriental taste history via Ayurveda and nutritionist approval.

The French Riviera

Sauce Vierge is a staple of simple French cooking, simplicité being a compliment to the strength and flavor of its pared back components. Our virgin fish dish is an ode to this and uses only the most delicious farm ingredients: cherry tomato, lemon juice, herbs and olive oil. The recipe first appeared in Michel Guérard’s bible Cuisine Minceur in 1976, mapping a healthier cooking style in reaction to the heavier cuisine classique. It's a match made in heaven for white fish and we serve ours with Long Island sole and hearty lentils — a French national treasure that even features in Cinderella, her name ‘little ashes’ earned by picking her dinner of lentils and peas out of the hearth each evening. This dish is high in protein and fresh vitamin and phytonutrient support. Join us as we voyage to the French Mediterranean coast with our lovely iteration of a national favorite.  

 Kung Pao Wow

Hailing from South-Western China and also known as Gong Bao or Kung Po, this dish is a Sichuan classic. It is said to be named after the rescuer of late Qing Dynasty governor Ding Bhaozen, who fell into water as a young boy and was saved by a local called Gongbao Jiding. When the governor visited him years later to give thanks, he was served a delicious dish of diced chicken, peanuts and spicy Sichuan peppercorns. He asked for the recipe and served it often, and so Gongbao spread its wings. Our plant-based sweet potato version is high in beta carotene, marrying sweet ground peanut with zingy Sichuan peppercorns, Chinese five spice, fresh lime and fermented black bean. Stir-fried celery and long bean carry fresh crunch and nutrients, topped with calcium-rich black sesame and roast cashews sweetened with agave for a low glycemic load.

These dishes come from rich cultural traditions and we are proud to add them to our carefully crafted Laroot roster. We can’t wait for you to try them and tell us what you think.