Meet Maya Feller (MS, RD, CDN)
Maya Feller is a nationally recognized nutrition expert who has been featured on Good Morning America, MSNBC, Goop, USA Today, ABC News, NY Post, and these are just to name a few!
Maya’s Curry & Maya’s Island Salad
Each dish is designed with both nourishment and joy in mind, pulling from ancestral food traditions and my approach to nutrition that celebrates global flavor and nutrient density.
Maya’s Curry
A deeply warming dish featuring coconut milk, lemongrass, ginger, and aromatic spices, paired with plantain and cassava flour dumplings, Thai red rice, lime, and jumbo lump crab. Pescatarian, with vegan and gluten-free options available.
Maya’s Island Salad
A refreshing medley of onion pilaf, roasted okra, macerated kale, black-eyed peas, and a guava vinaigrette. Vegan and gluten-free, with the option to add a protein for extra nourishment.
These dishes reflect a core belief I hold close: food can be delicious, deeply rooted in culture, and supportive of long-term wellness. This collaboration honors that by bringing together thoughtfully sourced ingredients and culinary tradition, delivered right to your door.
Maya Feller MS, RD, CDN has partnered with LAROOT World, a locally-sourced, organic meal delivery service available in NY/CT/NJ to bring two new dishes to the menu.
The dishes feature vibrant, flavorful ingredients while offering delicious ways to nourish the body with whole, fresh, and organic foods.
Watch as Chef Makai Brown and Maya Feller RD unbox the newest creations!
Check out Maya's Youtube
Live street Q&As on all things nutrition, exclusive interviews with Top chefs, chats with celeb friends, cooking sessions straight from my kitchen!
Maya's Cookbook
A culinary trip around the globe with 80+ delicious, healthy recipes for heritage dishes embraced by diverse groups of people living in the United States.
Maya's Curry
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.
