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.

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.

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.

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 are also called "the sustainers of life."

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. Prior to smoking our Kingston Chicken, named after the Jamaican capital, 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.

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.

Tagine refers to the earthenware pot in which traditional Moroccan stews are slow-cooked to sweet and sour perfection. Our interpretation of this classic adds fig, which is rich in fiber and known for lowering blood sugar and regulating digestion. Olives contribute vitamin E and antioxidants, and immune-boosting spices like Turmeric, Saffron, Ginger, and Sumac give the dish a distinctive Moroccan flair.

Let us transport you to India via the ultimate healthy comfort food, daal. Our daal is based on a North Indian recipe that uses Kala Chana (black chickpea) and split red lentils, both high in protein and full of fiber to promote digestive health. Our house Muchi curry blend has potent anti-inflammatory and anti-bacterial properties, which pairs wonderfully with acorn squash to complete this timeless dish.

Versions of pesto go as far back as Ancient Rome, but the basil-based recipe we know today originated in Genoa, where it was named after the word pesta, meaning “to crush.” We add kale to this ancient template for a green-high nutrient boost. Hemp seeds are sprinkled in for a complete source of protein and gluten-free, organic brown rice pasta provides a vital source of fiber.

Inspired by a broth from the home kitchen of a Japanese friend, this soup is health in a bowl. Lemongrass, turmeric, and ginger are full of anti-inflammatory properties, daikon radish is a vitamin C powerhouse, and striped bass is high in protein and omega 3s. We round everything out with bok choy for energy-boosting nutrients to fuel your day.

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.

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.

As Vietnam’s national dish, Pho is a cultural icon and has played a role in protest poems, government policies, and even espionage. Traditionally made with beef, it was heavily influenced by 19th-century French and Chinese cooking, deriving its name from the French soup pot au feu. We present a vegan interpretation using cinnamon, cardamom, coriander, and clove for the subtle broth. Alongside rice noodles, mushrooms, tofu, and bok choy provide essential fiber, protein, and folates, which have been shown to reduce stroke risk.

Enchiladas were mentioned in Mexico's first cookbook in 1831, but the dish's history dates even further back. In Mayan times, it was common to roll tortillas (called 'tlaxcalli') around other foods; this practice evolved over the years to become the savory, saucy dish we know today. Our version preserves these classic elements while adding spices, vitamin-rich vegetables, and organic free-range chicken to create a well-rounded meal supercharged with anti-inflammatory health benefits.

Āsh means "thick soup" in Iranian languages and is traditionally eaten on Nowruz, the Persian New Year. Our take on this heart-healthy dish is gluten- and dairy-free and features a variety of beans and green lentils for an excellent source of protein, fiber, and B vitamins. The spinach and herb mix further enhances this dish's rich mineral and phytochemical profile, providing powerful immune-boosting and anti-inflamitory health benefits.

This recipe hails from Ikaria, a Greek island known for its Blue Zone status. Ikarians are among the world's healthiest individuals, with one in three living into their 90s. This dish draws from that vital cultural wisdom, using eggplant for its rich vitamins, fiber, and polyphenols (which help the body metabolize sugar). For balance, we add halloumi cheese made from grass-fed goat's milk, which is full of potassium and stress-relieving tryptophan. It’s also hypoallergenic and can usually be enjoyed by lactose intolerant individuals.

Malaysian cuisine is a fusion of the many ethnic groups that call the country home — Arab, Indian, Chinese, and more. But as a seafaring nation, these diverse influences are united by a common ingredient: fish. As an ode to the traditional Malaysian method, we marinate locally sourced haddock in spices long before it's cooked. The fish is served in a flavorful blend of coconut milk, cumin, curry leaves, mustard seeds, and other native herbs to create a memorable dish that’s rich in antioxidants, fiber, and vitamin C.

These noodles originated in Hong Kong in the 1950s, as the city-state flourished during its independence from the British Empire. Inspired by the customs and flavors of Cantonese cuisine, the dish has become a street food staple from New York to Singapore — though it has no actual historical ties to its namesake. Our version has gluten-free soba noodles and a bouquet of nutrient-rich vegetables, enhancing this authentic dish's health benefits.

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.

Georgian cuisine reflects the country's agricultural bounty — it's built on fresh fruits, vegetables, herbs, and spices, making it one of the most vitamin-rich diets on the planet. For this lunch, we've chosen ingredients that perfectly balance rich flavor with nutritional value. Zucchini is a superfood that's rich in antioxidants and promotes healthy digestion, and pkhali is essential to heart and gut health and brain function, and is even known to be a mood booster.

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.

The origins of ajiaco are heavily debated, but we discovered it through a friend from Bogota who swears by it as a cure-all. 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. This distinctive, herbaceous stew is full of vitamins, minerals, and antioxidants that strengthen the immune system and aid in disease prevention.

Stuffed vegetables are a staple of Syrian cuisine, and there’s nothing we love more than healthy contents in an even healthier package! 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.