Our Menu

A picture of different herbs hanged in a shop provided by Laroot World, an organic, local, gluten free New York City flexitarian, pescatarian, carnitarian, vegan, and vegetarian meal delivery service

A closeup of a picture of different herbs hanged in a shop provided by Laroot World, an organic, local, gluten free New York City flexitarian, pescatarian, carnitarian, vegan, and vegetarian meal delivery service

Upcoming Menus

Week of September 9

Week of September 16

Week of September 23

Week of September 30

Week of October 7

Week of September 9

Narratives Menu

A six-meal experience that, for us, is partly personal: our daikon fish soup, packed with vitamin C and omega-3s, was inspired by a broth that was served to us in the home of a dear friend. This menu also features a black-chickpea kala chana masala (emblematic of our Ayurvedic principles) and a tagine of free-range chicken and figs.

Monday Lunch | Tunisia, Palestine, Lebanon

Jetsetter’s Falafel Salad

A medley of Mediterranean influences, this bowl of Tunisian harissa-spiced carrots, Palestinian-inspired falafel, and Lebanese tahini dressing provides ample servings of vegan protein, fiber, and vitamin A.

Learn more

Falafel Mezze Bowl

Jetsetter’s Falafel Salad

Our Jetsetter’s mezze salad takes us on a trip through the diverse flavors of the Eastern Mediterranean. First, we arrive in Tunisia to experience an original Harissa sauce for a spicy dose of vitamin A. Next, crispy falafel inspired by Palestinian chef Joudie Kalla meets protein and fiber needs. And finally, we top it off with a staple of Lebanese cuisine, creamy tahini dressing.

Ingredients

Carrot, Roasted Red Pepper, Garlic, Caraway, Cumin, Cayenne, Paprika, Tomato Paste, Salt, Oil, Chickpea, Garlic, Cilantro, Parsley, Coriander, Cumin, Onion, Salt, Mesclun Greens, Persian Cucumber, Cherry Tomato, Tahini, Amba Paste, Lemon Juice, Garlic, Water, Salt, Black Pepper, Turmeric

Benefits

Mediterranean dish with a mild, spicy flavor benefits intestines and eyes, featuring tahini dressing, mesclun greens, carrots, and chickpeas for stomach and heart nourishment. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Monday Dinner | Japan

At Home in Japan

Inspired by a radish-based broth that was served to us in the home of a Japanese friend, this aromatic soup sees our daikon broth, packed with vitamin C and flavored with lemongrass and turmeric, poured over locally caught striped bass, which provides satiating protein and heart-healthy omega-3s.

Learn more

Daikon Fish Soup

At Home in Japan

Inspired by a flavonoid-rich lemongrass broth served to us in the home of a Japanese friend, this aromatic soup has potent anti-inflammatory and antioxidant properties thanks to spices like turmeric, garlic, and ginger, which help neutralize environmental aggressors. Locally caught striped bass provides protein and heart-healthy omega-3s; daikon radishes add vitamin C; and pickled Fresno chili lends capsaicin and gut-friendly probiotics.

Ingredients

Daikon Radish, Lemongrass Broth, Striped Bass, Baby Bok Choy, Turmeric, Garlic, Ginger, Nori, Scallion, Pickled Fresno Chile

Benefits

Clean, unexpectedly flavorful soup heals lungs and aids digestion with daikon, bok choy, striped bass, nori, ginger, and turmeric for warmth and detoxification. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.

Alternative recipe

Miso-Roasted Vegetable Soup
Tuesday Lunch | Italy

Cabana Pasta

Learn more
Tuesday Dinner | India

Cozy Tuesday Daal

Our version of the classic Ayurvedic comfort dish is based on high-fiber black chickpeas and split red lentils, which are stewed with locally grown acorn squash and seasoned with a house-made Muchi curry of antibacterial turmeric, coconut milk, and cumin.

Learn more

Kala Chana Masala

Cozy Tuesday Daal

Teeming with dosha-balancing flavors from the Ayurvedic kitchen, Laroot’s vegan kala chana masala, based on a traditional North Indian recipe, is a glocal take on a dish with 5,000 years of resetting power behind it. This daal features black chickpeas and split red lentils for protein, fiber, iron, and manganese; local acorn squash for an autumnal source of vitamin C; and a tactfully blended Muchi curry, which features all five Ayurvedic tastes, or rasas. Turmeric, cumin, ginger, and cayenne pepper are its standout spices, providing potent antioxidant and anti-inflammatory compounds.

Ingredients

Black Chickpea, Red Lentil, Acorn Squash, Tomato, Onion, Garlic, Ginger, Muchi Curry (Turmeric, Cumin, Ginger, Black Pepper, Coriander, Fenugreek, Dehydrated Garlic, Celery Seed, Cloves, Cayenne, Caraway, White Pepper, Mace), Coconut Milk, Brown Rice, Lime, Parsley

Benefits

Comfort food rich in vitamins and iron circulates energy and builds yin, featuring chickpeas, lentils, squash, coconut milk, and curry for a warming and nourishing meal. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Wednesday Lunch | Sweden

Akvavit Meatballs

Based on the quintessential Swedish comfort food (which may also have roots in Istanbul), our meatballs are formed from ground turkey for lean protein and B vitamins, and are smothered in a Worcestershire-flavored buckwheat-flour sauce that lends a range of heart-healthy compounds.

Learn more

Swedish Meatballs

Akvavit Meatballs

According to popular legend, King Charles XII of Sweden brought the protorecipe for these meatballs back to his native country following an exile in Istanbul. Our nutritious version of this classic comfort-food plate—which we’ve named after Akvavit, the Scandinavian herbal spirit—incorporates many of its traditional components, like egg, onion, allspice, salt, and pepper. However, we replace the usual ground beef and pork with locally raised turkey, for a leaner protein source rich in B vitamins. Similarly, our gravy hits the nostalgic notes—thyme, nutmeg, and Worcestershire sauce—of traditional versions, but we forgo the beef stock and swap out the plain flour with a gluten-free buckwheat variety, which provides plant-based protein, magnesium, copper, and heart-healthy compounds like rutin.

Ingredients

Ground Turkey, Gluten-Free Bread, Laroot Oat Milk, Onion, Fresh Thyme, Salt, Pepper, Allspice, Egg, Chicken Stock, Buckwheat Flour, Cashew Milk, Thyme, Pepper, Salt, Nutmeg, Worcestershire Sauce, Spinach, Apple Cider Vinegar, Olive Oil, Dijon Mustard, Salt, Broccoli, Leek, Potato

Alternative recipe

Vegan Meatballs
Wednesday Dinner | Colombia

Ajiaco Colombiano

Derived from a dish that was introduced to us by a friend from Bogotá, our vitamin-rich recipe for this Colombian soup features free-range chicken, potato medallions, spinach, corn, and guascas simmered in an immunity-boosting broth.

Learn more

Chicken & Potato Soup

Ajiaco Colombiano

A heritage dish in Colombia, Peru, and Colombia, ajiaco is a comforting chicken-and-potato soup with Tainan roots which the residents of Bogotá embrace as their signature cure-all. There, it’s typically prepared with three varieties of potatoes indigenous to the Andes—the birthplace of potato cultivation. Laroot’s cumin-spiced version, inspired by a friend from Bogotá who introduced us to the soup, is a medley of organic free-range chicken, potato medallions, spinach, corn, and guascas, a flowering Andean herb with a chardlike texture and a slightly minty taste. In true Bogotan style, we serve our ajiaco with crème fraiche and capers, as optional garnishes.

Ingredients

Chicken Breast, Potato, Corn, Yellow Cumin, Garlic, Salt, Ground Black Pepper, Olive Oil, Chicken Stock, Cilantro, Scallion, Guascas, Spinach, Garlic, Olive Oil, Salt, Capers, Crème Fraîche

Benefits

Nutty soup tonifies body, improves digestion with chicken, potatoes, corn, garlic, spinach, scallion for circulation promotion and microbial inhibition. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.

Alternative recipe

Herb & Potato Soup

Order Now

Week of September 16

Origins Menu

This menu includes an Ikarian-inspired aubergine-and-halloumi bake that was developed according to nutritional wisdom from Blue Zones—parts of the world where people have uncommonly long life spans and low rates of chronic disease.

Monday Lunch | Tibet

Tibetan Grain Bowl

Learn more

laroot-world

Tibetan Grain Bowl

Coming Soon
Monday Dinner | Malaysia

Kari Malay

High in protein, antioxidants, fiber, and vitamin C, our take on Malaysian curry makes use of locally caught haddock. The fish is marinated in an aromatic spice blend with Indian, Arab, and Chinese influences, then bathed in a flavorful curry sauce made with coconut milk, cumin, and mustard seeds.

Learn more

Fish Curry

Kari Malay

Malaysian cuisine is a flavorful interplay of contributions from the many ethnic groups, including Arabs, Indians, and Chinese, which call the country home. The sweet and savory Malaysian fish-curries prepared today took shape from the 15th through 19th centuries, owing to spice importation from the Arab world and the arrival of Indian and Chinese workers under British rule. In our interpretation, we marinate locally caught haddock in a proprietary Malaysian curry mix long before it's cooked. The fish is served in an aromatic blend of coconut milk, lemongrass, cumin, galangal, curry leaves, mustard seeds, brimming with antioxidant and antibacterial properties. The dish is rounded out with local vegetables like sugar snap peas and graffiti eggplant for boosts of fiber, vitamin C, vitamin K, and potassium.

Ingredients

Haddock from Greenpoint Fish in Brooklyn, Lemongrass, Ginger, Garlic, Galangal, Spanish Onion, Malaysian Curry Mix, Vegetable Stock, Coconut Milk, Jaggery, Sugar Snap Peas, Parsnip, Graffiti Eggplant, Brown Rice

Alternative recipe

Vegetarian Curry
Tuesday Lunch | Greece

The Ikarian Lunch

Inspired by a recipe from the Greek island of Ikaria—a Blue Zone, where people routinely live into their nineties—this comforting bake of polyphenol-rich eggplant and high-tryptophan halloumi cheese makes for a vegetarian lunch with blood-sugar-regulating and stress-relieving properties.

Learn more

Aubergine & Halloumi Bake

The Ikarian Lunch

This eggplant-and-halloumi bake has roots in Ikaria, a North Aegean island with Blue Zone status. Ikarians are among the world's healthiest individuals, with one in three living well into their nineties. This satiating bake proceeds from their largely plant-based approach to nutrition, with eggplant—rich in vitamins, fiber, and polyphenols, which help the body metabolize sugar—as the star ingredient. Cubes of tangy halloumi cheese, made from grass-fed goat's milk, are added for calcium, potassium, and stress-relieving tryptophan. Halloumi, it should be noted, is hypoallergenic and can usually be enjoyed by lactose-intolerant individuals.

Ingredients

Eggplant, Sweet Pepper, Heirloom Tomato, Shallot, Garlic,Olive Oil, Parsley, Salt, Halloumi, Lemon Zest, Tomato, Cucumber, Red Onion, Kalamata Olives, Lemon Juice, Olive Oil, Salt
Tuesday Dinner | Iran

The Nowruz Āsh

Our gluten- and dairy-free interpretation of this thick bean soup, which is traditionally eaten on Nowruz, the Persian New Year, includes cannellini beans and green lentils for protein, fiber, and B vitamins, plus spinach and herbs like cilantro, parsley, dill, and mint for an increased phytochemical profile.

Learn more

Āsh Reshteh

The Nowruz Āsh

Āsh, which means "thick soup" in Persian, is an herb, bean, and noodle recipe traditionally prepared for Nowruz, the Persian New Year. Our noodle- and dairy-free take on this heart-healthy dish incorporates chickpeas, cannellini beans, and green lentils as ample sources of protein, fiber, and B vitamins. Local spinach and an herb mix of cilantro, parsley, dill, and mint further enhance this dish's mineral and phytochemical profiles, providing immunity-boosting and anti-inflammatory benefits.

Ingredients

Chickpeas, Cannellini Beans, Green Lentil, Spinach, Cilantro, Parsley, Dill, Chives, Mint, Spanish Onion, Garlic, Turmeric, Organic Vegetable Stock, Extra-Virgin Olive Oil, Sea Salt, Ground Black Pepper, Gluten-Free Pita
Wednesday Lunch | Mexico

Las Enchiladas Enamoradas

Dressed-up tortillas have Mayan roots that date back 4,000 years. Our contemporary take on enchiladas sees gluten-free corn tortillas filled with peppery free-range chicken, potassium-rich delicata squash, and flavonoid-high black beans. A spicy adobo-tomato sauce is then poured on top.

Learn more

Chicken Enchiladas

Las Enchiladas Enamoradas

Enchiladas were mentioned in Mexico's first cookbook in 1831, but the dish's Mayan history dates back at least 4,000 years. In Aztec times, it was common to roll tortillas, then called tlaxcalli, around beans, squash, eggs, fish, and game. In our recipe, two organic, gluten-free corn tortillas are filled with peppery free-range chicken, potassium-rich delicata squash, flavonoid-high black beans, and blend of cheddar and pepper Jack cheeses. The tortillas are then smothered in a traditional tomato sauce spiced with adobo-marinated chipotles, coriander, and cumin (Laroot’s go-to immunity booster).

Ingredients

Free-Range Chicken, Chicken Stock, Gluten-Free Corn Tortilla, Black Beans, Red Onion, Delicata Squash, Garlic, Chipotle Powder, Cumin, Kosher Salt, Black Pepper, Pepper Jack, Cheddar, Olive Oil, Tomato, Chipotle in Adobo, Cumin, Coriander, Kosher Salt, Avocado, Heirloom Tomato, Red Onion, Serrano Chile, Cilantro, Lime Juice, Corn, Zucchini, Cilantro, Kosher Salt, Sour Cream, Lime Juice

Alternative recipe

Vegetarian Enchiladas
Wednesday Dinner | Vietnam

The Resistance Pho & The Acceptance Roll

Our vegan version of traditional pho, a soup symbolic of Vietnamese national pride, features gluten-free rice noodles, high-protein tofu, and potassium-rich mushrooms simmered in an aromatic broth of vegetable stock, cinnamon, star anise, clove, and coriander.

Learn more

Vegan Pho & Summer Roll

The Resistance Pho & The Acceptance Roll

As Vietnam’s national dish, pho (pronounced “fuh”) is one of the country’s most recognizable totems, having played a role in protest poems, government policies, and even espionage. Traditionally made with beef, its ingredients and preparation were influenced by French and Cantonese cooking; the word “pho” likely derives from the French pot-au-feu. Laroot presents a vegan interpretation with a complex broth fragrant of cinnamon, cardamom, coriander, star anise, and clove. Alongside gluten-free rice noodles, tofu cubes provide complete protein, while mushrooms and bok choy provide fiber and folate, a B vitamin that has been shown to reduce stroke risk..

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, Brown Rice Spring Roll Wrapper, Basil, Cilantro, Avocado, Carrot, Chickpea, Zucchini, Bell Pepper, Cellophane Noodle, Mirin, Tamari, Scallion, Garlic, Ginger

Order Now

Week of September 23

Traditions Menu

A mostly vegetarian menu that comprises a detoxifying, mushroom-based soup that adheres to the dietary principles of Traditional Chinese Medicine; Syrian-inspired stuffed mushrooms for a selenium boost; and gluten-free Singaporean street noodles tossed with a bouquet of nutrient-rich vegetables.

Monday Lunch | North America

Americana Salad

This seven-layer salad, featuring smoked trout, is Laroot World’s California-fied answer to one of the most traditional of Southern American dishes. Our salad recipe contains a kaleidoscope of raw, farm-fresh vegetables that, according to Ayurvedic and TCM principles, are best consumed during the day.

Learn more

laroot-world

Americana Salad

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.

Ingredients

(Salad) baby kale, baby spinach, beet, shallot, red wine vinegar, parlsey, carrot, cumin, cucumber, tomato, brussel sprouts, pepitas, smoked trout (Dressing) labneh, parsley, dill, chive, lemon juice, roasted garlic, agave, kosher salt

Alternative recipe

vegetarian/vegan - no trout no dairy- sub lemon herb vinaigrette (for dressing)
Monday Dinner | China

The TCM Soup

The dish that best captures our conformance to Traditional Chinese Medicine, our herbal soup of Shaoxing wine, shiitake and beech mushrooms, Chinese yam, lily bulbs, ginseng, and goji berries has all the makings for an immunity-boosting, hormone-balancing lunch.

Learn more

Chinese Herbal Soup

The TCM Soup

Approved by our Traditional Chinese Medicine (TCM) advisor, Naria Diaz Chi, this Qi-enhancing vegan soup harmonizes an array of ingredients that TCM has long considered nourishing, healing, and detoxifying. To an aromatic base of nutty Shaoxing wine spiced with ginger, garlic, and white pepper, we add antioxidant-rich beech and shiitake mushrooms, immunity-boosting goji berries, and blood-sugar-regulating Chinese yam. A helping of lily bulbs promotes lung health and a dash of ginseng improves concentration.

Ingredients

Rice, Shaoxing Wine, Da Zao (Jujube), Shiitake Mushrooms, Beech Mushroom, Yam, Sweet Pepper, Goji Berry, Dong Quai (Ginseng), Lily Bulb, Scallions, Ginger, Garlic, White Pepper, Tamari

Benefits

Flavorful soup heals digestive system, lungs, liver, kidneys, heart, with da zao, shiitake, bamboo shoots, yam, goji berries, dong quai, bai he lily, scallion, ginger, and balancing ingredients like garlic and sesame oil. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Tuesday Lunch | Syria

The Syrian Shrooms

Inspired by traditional Syrian recipes for mahshi (stuffed vegetables), these thick portobello caps, rich in selenium and antioxidants, are stuffed with a tangy, garlicky blend of shallot, leek, feta, and quinoa, a fiber-rich alternative to rice.

Learn more

Stuffed Portobello Mushrooms

The Syrian Shrooms

Syria’s tradition of stuffed vegetables, or mahshi, goes back to its early days as a stronghold of the Ottoman Empire. Laroot’s recipe swaps out the usual container vegetables of zucchini and bell peppers with thick portobello-mushroom caps, rich in metabolism-boosting riboflavin and antioxidant selenium. They’re packed with a tangy, garlicky blend of shallot, leek, feta, and quinoa, a fiber-rich, grain-free alternative to rice.

Ingredients

Portobello Mushrooms, Amaranth, Kidney Beans, Shallot, Leak, Garlic, Quinoa, Spinach, Apple Cider Vinegar, Thyme, Salt, Feta Cheese, Parsley, Chive, Mint, Cilantro, Tomato, Shallot, Lemon, Olive Oil, Salt

Benefits

Detoxifying dish with aromatic nature, featuring mushrooms, garlic, quinoa, spinach, cilantro, and feta cheese for immune-boosting phytonutrients and calcium. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Tuesday Dinner | Spain

Olla Podrida

Learn more
Wednesday Lunch | Poland

The Village Golabki

Our vegan interpretation of stuffed cabbage, a Polish heritage dish with Ashkenazi roots, uses a filling of paprika-spiced lentils and sweet potato as a meat alternative.

Learn more

Stuffed Cabbage Rolls

The Village Golabki

Though their precise origins remain unclear—some food historians suggest an origin as far east as Persia—one thing is certain: golabki, or mincemeat-stuffed cabbage rolls, are a staple of Polish family life, particularly at Christmastime. Our vegetarian interpretation sources protein from green lentils, sweet potatoes, and pumpkin seeds. Antioxidants, vitamin C, and lycopene are provided by locally grown shallots, carrots, and tomatoes. And thanks to a carefully balanced spice blend including paprika, thyme, and caraway seeds, our golabki also feature the six Ayurvedic rasas.

Ingredients

Savoy Cabbage, Green Lentils, Sweet Potato, Pumpkin Seeds, Onion, Carrot, Garlic, Oregano, Basil, Nutritional Yeast, Shallot, Tomato, Thyme, Paprika, Caraway Seeds, Potato, Leek, Carrot, Celery, Parsley, Dill, Chive, Whole Grain Mustard, Vegan Mayonnaise, Salt
Wednesday Dinner | South Africa

South African Curry

Echoing the complex multicultural influences of South African cuisine, this high-antioxidant curry of braised tomatoes and potatoes is bathed in a richly seasoned sauce of garlic, clove, turmeric, ginger, mango chutney, Fresno chile, and cilantro.

Learn more

Vegetarian Curry

South African Curry

The complex origins behind this vegan curry lie with the culinary traditions fostered by Cape Malays, South Africa’s largest Muslim ethnic group, who descend from slaves and political exiles with ancestry in South and Southeast Asia. Our take on their traditional curry recipes is built around braised tomatoes and potatoes—thickly sliced and generously peppered—both of which contain antioxidants to fight inflammation and may reduce the risk of heart disease. Spices like turmeric, cumin, cinnamon, and cardamom boast antimicrobial properties, while Fresno chili lends a smoky, fruity pungency.

Ingredients

Braised Tomato, Spanish Onion, Garlic, Ginger, Clove, Turmeric, White Pepper, Coriander, Cumin, Cardamom, Cinnamon, Fresno Chile, Mango Chutney, Potato, Pepper, Parsley, Cilantro, Vegetable Stock, Mustard Greens, Turnip Greens, Dried Currants, Turmeric, White Pepper, Cinnamon, Cardamom

Benefits

Tangy stew awakens digestive system, stimulates appetite, featuring tomatoes, red peppers, onions, garlic, ginger, turnip greens, currants, cardamom, cinnamon, and brown rice for blood circulation and detoxification. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.

Order Now

Week of September 30

Gratitude Menu

A thoughtful collection of six dishes inspired by global culinary traditions. Transport yourself to the Côte d'Azur with our French Riviera fish dish; savor the aromatic and comforting Tom Khan soup, and enjoy the wellness-focused Americana Salad. This menu also features the hearty Mali Mafé, lean Akvavit Meatballs, and the vibrant, plant-based Kung Pao Wow. Each dish is designed to nourish and delight your body and soul.

Monday Lunch | Greece

Shopska Maroulosalata

Rich in protein, calcium, and vitamins, Laroot’s version of the Balkan shopska salad is an interplay of tomato, onion, fresh greens, piquant herbs, tangy feta cheese, and, for flexitarians, roasted chicken. Free of the spices we typically love to use, this salad serves as something of a midday palate cleanser.

Learn more

Balkan Herb Salad With Roasted Chicken

Shopska Maroulosalata

Traditionally composed of tomato, onion, and feta cheese, 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

Double salad: romaine, dill, parsley, scallion, lemon juice, kosher salt roasted chicken: lemon juice, thyme, rosemary, salt, pepper, olive oil Side: (4 oz ) dressing: lemon juice, olive oil, salt, pepper Side: (2 oz) spiced feta cheese: whipped feta cheese, aleppo

Alternative recipe

Vegetarian: no chicken Vegan: No Feta Side
Monday Dinner | South East Asia- Thailand

The Tom Khan

Our tom kha gai brims with all the comfort, flavor, and aromatic spices you’d expect from a classic Thai soup. This chicken-and-vegetable version is also lean and oh-so-nutritious. Fragrant galangal, kaffir lime, garlic, and ginger bring anti-inflammatory and immune support, while coconut milk lends a satiating creaminess.

Learn more

Soup With Red Rice

The Tom Khan

Our creamy tom kha gai brims with all the comfort, flavor, and aromatic spices you’d expect from a Southeast Asian soup. The original Thai recipe was first published in 1890, and was made with young galangal, duck, and a chili jam relish. As French Indochina expanded over the course of the Franco–Siamese War, the recipe fused with bordering Lao cuisine to create the soup we know today: sweet-and-sour, hot and seasoned with fresh herbs. Our chicken-and-vegetable version is lean and nutritious, yet no less complex. Fragrant galangal, kaffir lime, garlic, and ginger bring anti-inflammatory and immune support, while rich coconut milk turns the soup into a satisfying hug.

Ingredients

(Soup) Coconut milk, vegetable stock, galangal, kefir lime leaf, onion, garlic, ginger, scallion, fresno pepper, red bell pepper, beech mushroom, tamari, rice wine vinegar, braised chicken, (Rice) Thai red rice, vegetable stock, kosher salt, lemongrass, (Herb Table Salad) Thai basil, cilantro, parsley, mint whole leaves, cucumber, lime vinaigrette
Tuesday Dinner | West Africa- Senegal

Mali Mafé & Black Eyed Peas

Mafé is a traditional West African nut stew that originated in Mali. Our version infuses fresh vegetables with an array of immunosupportive herbs and spices, with its nutty creaminess deriving from nonallergenic sunflower-seed butter. A side of black-eyed peas seasoned with bay leaf, parsley, chive, cilantro, and shallot boosts the meal’s protein, vitamin, and antioxidant content.

Learn more

laroot-world

Mali Mafé & Black Eyed Peas

Originally made with groundnuts, mafé is a traditional West African stew that was developed in Mali and spread to Senegal and Gambia during the colonial period. Laroot’s version fuses immunosupportive spices and herbs with French tomato, carrot, and cabbage. Its nutty creaminess derives from sunflower-seed butter—nonallergenic, and high in protein and omega-3s—instead of peanut. An herbaceous side of black-eyed peas seasoned with bay leaf, parsley, chive, cilantro, and shallot boosts the meal’s protein, vitamin, and antioxidant content.

Ingredients

(Stew) fresh tomato, vegetable stock, onion, ginger, garlic, thyme, cabbage, carrot, rutabaga, sunflower seed butter chili flake, paprika, ground black pepper, kosher salt, parsley, (Millet Couscous) vegetable stock, salt, Senegalese spice garnish: roasted okra: palm fruit oil, kosher salt (Black Eyed Pea Salad) Black eyed peas, vegetable stock, salt, thyme, bay leaf Tomato, shallot, parsley, chives, scallion, cilantro, jalapeño, lemon juice, olive oil, salt
Wednesday Dinner | Southwest China

Kung Pao Wow

Packed with beta-carotene, Laroot’s plant-based, sweet-potato version of this southwest Chinese dish contains sweet ground peanuts, Sichuan pepper, Chinese five spice, fresh lime, and fermented black beans. Stir-fried celery and long beans supply crunchiness as well as vitamins. We sprinkle our Kung Pao with low-GI agave cashews and calcium-rich black sesame seeds.

Learn more

Kung Pao Wow

Kung Pao Wow

Hailing from southwest China, Kung Pao is a certified Sichuan classic. Also known as Gong Bao and Kung Po, it’s said to be named after the rescuer of the Qing-dynasty governor Ding Bhaozen, who fell into a body of water and was saved by a local named 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 to many of his guests, allowing Kung Pao chicken to spread its wings far and wide. Laroot’s plant-based, sweet-potato version is high in beta-carotene, and marries sweet ground peanuts with zingy Sichuan peppercorns, Chinese five spice, fresh lime, and fermented black beans. Crunchy stir-fried celery and long beans carry an abundance of micronutrients, while a topping of black sesame seeds and roasted agave cashews ups the calcium content and provides low-GI sweetness.

Ingredients

Sweet Potato, Salt, Olive Oil, Fermented Black Bean, Vegetable Stock, Garlic, Ginger, Scallion, Sichuan Peppercorn, Chinese 5 Spice, Agave, Kosher Salt, Lime Juice, Sesame Oil, Chinese Celery, Long Bean, Sichuan Pepper, Agave Roasted Cashews, Scallion, Black Sesame Seed, Steamed Brown Rice, Vegetable Stock, Salt, Lime Wedge.

Benefits

Comforting, nutrient-dense dish benefits all organ systems, especially fertility, kidneys, digestion, and liver, providing inflammation reduction, warmth, digestion aid, pain relief, and nutrient-rich options. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.

Order Now

Week of October 7

Foundations Menu

A savory three-day journey that transports from the Spanish Middle Ages with salmon escabeche, stops in Ethiopia for a collard-green salad with teff grain, and ends on the Korean Peninsula with an antioxidant carrot soup.

Monday Lunch | Spain

Flamenco Escabeche

Rich in protein, omega-3s, and probiotics, this dish of vinegar-marinated salmon and seasonal vegetables was first popularized during the Spanish Middle Ages.

Learn more

Salmon Escabeche

Flamenco Escabeche

Escabeche was so essential to banquets in the Spanish Middle Ages that it was known as “the father of hospitality.” Introduced to the Iberian Peninsula by the Muslim Moors after their conquest of the region, this dish of vinegar-pickled meat was later reimagined as a seafood supper to accommodate the dietary restrictions of Spanish Catholics during Lent. The wild-caught salmon in our version is marinated in champagne vinegar, olive oil, and salt prior to cooking, for a dinner that’s rich in protein, omega-3s, polyphenols, and probiotics. A colorful harmony of vegetables including asparagus, gold-bar squash, and baby carrots provides gut-healthy fiber and antioxidant carotenoids.

Ingredients

6oz Salmon From Cutler Cove In Maine, Asparagus, Gold Bar Squash, Baby Carrot, Sweet Pepper, Shallot, Champagne Vinegar, Olive Oil, Maldon Salt, Thyme, Bay Leaf, Pink Peppercorn

Benefits

Enhances Pitta, balances Vata and Kapha, boosts metabolism, aids digestion, strengthens tissues, with antioxidant and antimicrobial benefits, beneficial for respiratory health. *This dish has been endorsed and reviewed by our Ayurvedic Medical Advisor, Dr. Avilochan Singh, whose professional opinion on the dish is included. Aids digestion, regulates bodily functions, cools, detoxifies, promotes circulation, reduces pain and swelling, benefits diabetics, improves eye and intestine health, enhances appetite and digestion, and provides anti-parasitic and anti-inflammatory effects, along with being rich in vitamins and antioxidants. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.

Alternative recipe

Charred Cauliflower Escabeche
Monday Dinner | Ukraine

Ukrainian Borscht

With roots in 14th-century Ukraine, our ruby-red beetroot soup teems with fiber and folate, and imparts subtle tanginess and sourness from organic beef-bone broth.

Learn more

Classic Beet Soup

Ukrainian Borscht

Dating back to 14th-century Ukraine, borscht was originally prepared with hogweed, with beetroot versions first appearing in the late 17th century. This nutritious soup—at once sweet, tangy, earthy, and savory—is traditionally associated with unity, family, and, in the case of Ukraine, national pride. To make our interpretation, we stew grated organic beetroot—a superfood rich in magnesium, folate, and phytochemical compounds—with potatoes and red cabbage in a smoky, garlic-infused beef broth. We suggest garnishing the borscht with a dollop of our sour cream blended with dill and sumac, an astringent Levantine spice packed with tannins, anthocyanins, and flavonoids.

Ingredients

Red Beets, Red Cabbage, Organic Beef Bone Broth, Market Potatoes, Shallots, Thyme, Garlic, Onion, Lemon Juice, Extra Virgin Olive Oil, Sour Cream, Sumac, Dill, Gluten-Free Bread

Benefits

Promotes Tridosha balance, boosts Kapha, enhances strength and metabolism, aids digestion, nourishes, improves protein and mineral absorption, strengthens bones and marrow, and provides warmth. *This dish has been endorsed and reviewed by our Ayurvedic Medical Advisor, Dr. Avilochan Singh, whose professional opinion on the dish is included. Supports a balanced body, enriches blood, cleanses the liver, lubricates the intestines, strengthens bones and tendons, boosts energy, promotes circulation, and aids in digestion and metabolism, while offering antimicrobial properties. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.

Alternative recipe

Vegan Borscht
Tuesday Dinner | Indigenous America

The Three Sisters

A good many Native American tribes subsisted on a sacred trio of crops—corn, beans, and squash, known as “The Three Sisters”—that were planted together to grow synergistically. Our protein- and vitamin-rich stew incorporates these crops as well as local, seasonal vegetables and antibacterial spices like turmeric and Aleppo.

Learn more

Corn, Bean & Squash Stew

The Three Sisters

This hearty Native American stew is based on a sacred trio of crops—squash, corn, and beans—known as the Three Sisters, which certain tribes traditionally planted side by side so that they could grow in symbiosis. Our vegan and gluten-free interpretation of the dish includes locally grown acorn squash, providing beta-carotene and potassium; white hominy, lending B vitamins and fiber; and creamy tiger-eye beans, for protein and essential minerals. Turmeric and Aleppo flakes, two of Laroot’s cornerstone spices, are added for antibacterial and immune-boosting properties.

Ingredients

Acorn Squash, White Hominy, Tiger Eye Legumes, Corn, Whole Peeled Tomatoes, Garlic, Onion, Turmeric, Coriander, Cumin, Aleppo, Salt, Parsley, Olive Oil, Quinoa, Millet, Buckwheat, Salt, Parsley

Benefits

Increases Pitta, balances Vata, pacifies Kapha, particularly beneficial for Kapha Prakriti individuals with respiratory, fat, and lipid concerns, aiding weight reduction while nourishing the body and reducing fat levels. *This dish has been endorsed and reviewed by our Ayurvedic Medical Advisor, Dr. Avilochan Singh, whose professional opinion on the dish is included. A cozy stew soothes digestion with warming ingredients like acorn squash and neutral legumes, complemented by garlic and onion for circulation, turmeric for blood flow, and a variety of grains for nourishment. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Tuesday Lunch | Ethiopia

Princess of Addis Ababa

This collard-green salad with kale, cherry tomato, and roasted squash gets boosts of protein, calcium, and iron from teff, a super grain native to Ethiopia.

Learn more

Ethiopian Gomen

Princess of Addis Ababa

Traditional meals in Ethiopia, one of the most arable countries in Africa, center around a selection of spicy meat stews and vegetable sides, served over a crepelike flatbread called injera. One of those vegetable dishes is gomen wat, or braised collard greens and kale seasoned with aromatics like berbere. Laroot’s version of gomen, named in homage to the Ethiopian capital, keeps these traditional ingredients while incorporating teff, a supergrain native to Ethiopia which rivals quinoa in its protein, calcium, and iron content. Local tomatoes add lycopene, roasted squash lends vitamin C, and farmer’s cheese provides a tangy hit of creaminess.

Ingredients

Collard Greens, Onion, Garlic, Ginger, Mitmita, Berbere, Thyme, Olive Oil, Teff Grain, Roasted Squash, Cherry Tomato, Shallot, Olive Oil, Salt, Pepper, Parsley, Dill, Cilantro, Mint, Garlic, Lemon Zest, Lemon Juice, Agave, Tomato, Kale, Sunflower Seeds, Tahini, Farmers Cheese, Fresh Lemon Juice, Olive Oil, Dijon Mustard, Parsley

Benefits

Enhances Pitta, balances Vata and Kapha, provides warmth, boosts metabolism, aids digestion, acts as a carminative, with antioxidant and anti-inflammatory properties, rich in minerals and vitamins, cleanses channels, detoxifies, and reduces unhealthy fat. *This dish has been endorsed and reviewed by our Ayurvedic Medical Advisor, Dr. Avilochan Singh, whose professional opinion on the dish is included. This dish combines dairy with lemon, detoxifies, and promotes blood health, ideal for alleviating internal heat with warming squash and cooling tomatoes, while lemon refreshes and balances fluids. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.
Wednesday Lunch | Jamaica

The Kingston

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.

Learn more

Jerk Chicken

The Kingston

Developed in the 17th century by African and Taino Jamaicans, “jerk” traditionally refers to slow-smoked meat that has been seasoned with a marinade including, but not limited to, Scotch bonnet peppers, allspice, garlic, and vinegar. Prior to smoking our Kingston Chicken, named after the Jamaican capital city, 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. We complete the meal with turmeric-seasoned braised cabbage, coconut rice, callaloo-style collard greens, and sweet plantains sauteed in olive oil.

Ingredients

Local Free range organic Chicken Breast (Yellow Bell Farm- Red Hook, NY), Molasses, Agave, Scotch bonnet pepper, Onion, Garlic, Ginger, Scallion, Allspice, Cinnamon, Salt, Cabbage, Baby Carrot, Tricolor Bell pepper, Turmeric, Collard greens, Tomato, Vegetable broth, Brown rice, Kidney beans, Coconut milk, Bay Leaf, Thyme, Ripe Yellow Plantain, Olive Oil

Benefits

Balances Vata and Kapha, gently stimulates Pitta, providing nourishment, energy, anti-inflammatory and antioxidant benefits, calming the nervous system, enhancing respiratory and cardiac health, relieving burning sensation, thirst, weakness, and fatigue. *This dish has been endorsed and reviewed by our Ayurvedic Medical Advisor, Dr. Avilochan Singh, whose professional opinion on the dish is included.

Alternative recipe

Jerk Yam
Wednesday Dinner | South Korea

The KC

This naturally sweet soup with notes of ginger and orange harnesses the antioxidant power of cooked Korean carrots, which have a higher bioavailability of beta-carotene than raw ones.

Learn more

Spicy Carrot Soup

The KC

The locally grown jumbo Korean carrots (“KC”) in this sweet-spicy-umami soup are roasted prior to pureeing so that their cell walls are compromised for optimal release of carotenoids, which include beta-carotene, long known to improve memory and cognitive function. (This roasting step also eliminates the need for added sugars in the recipe.) Our ochre-hued soup includes coconut oil for dairy-free creaminess, turmeric for anti-inflammatory compounds, orange juice for vitamin C, and a dash of Aleppo pepper for immunity-boosting. We serve it alongside a gluten-free kelp-noodle japchae (a Korean stir-fry) with bok choy, chili oil, and nigella seeds.

Ingredients

Carrots, Vegetable Stock, Shallot, Ginger, Garlic, Turmeric, Coconut Oil, Orange Juice, Aleppo, Kelp Noodles, Bok Choy, Tamari, Chili Oil, Raw Sugar, Nigella Seed, Salt

Benefits

Pacifies Vata and Kapha doshas, serves as an appetizer and digestive aid, displays antioxidant properties, alleviates colicky conditions, and acts as a cardiac tonic, providing nourishing benefits. *This dish has been endorsed and reviewed by our Ayurvedic Medical Advisor, Dr. Avilochan Singh, whose professional opinion on the dish is included. A warming soup rich in bioflavonoids and nutrients benefits liver and spleen energies, with carrots for heat clearance, ginger for digestion, and kelp and bok choy for cooling and intestinal health. *This dish has been endorsed and reviewed by our TCM Medical Advisor, Naria Diaz Chi, whose professional opinion on the dish is included.