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 | Georgia
Sunset in TbilisiTaking inspiration from the Georgian diet, which is one of the most nutrient-rich on the planet, these tangy vegan rolls are wrapped with sliced zucchini, a superfood that promotes healthy digestion, and are filled with an antioxidant-dense blend of tomato, red bell pepper, and kalamata olive.
- Monday Dinner | China
The TCM SoupThe 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.
- Tuesday Lunch | Syria
The Syrian ShroomsInspired 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.
- Tuesday Dinner | Colombia
Ajiaco ColombianoDerived 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.
- Wednesday Lunch | Singapore
Singapore Stir FryOur vegan version of the popular stir-fry, which actually originated in Hong Kong, stars gluten-free soba noodles and a bouquet of nutrient-rich vegetables like broccoli, carrots, bok choy, and mushrooms. The ingredients are suffused with a sweet-salty-spicy mix of tamari, mirin, ginger, chili, and sesame oil.
- Wednesday Dinner | South Africa
South African CurryEchoing 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.
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 EscabecheRich in protein, omega-3s, and probiotics, this dish of vinegar-marinated salmon and seasonal vegetables was first popularized during the Spanish Middle Ages.
- Monday Dinner | Ukraine
Ukrainian BorschtWith 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.
- Tuesday Lunch | Ethiopia
Princess of Addis AbabaThis 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.
- Tuesday Dinner | Indigenous America
The Three SistersA 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.
- Wednesday Lunch | Jamaica
The KingstonBorn 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.
- Wednesday Dinner | South Korea
The KCThis 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.
- Monday Lunch | France
The French RivieraSauce vierge is a staple of simple, homemade French cuisine, and its ingredients—chopped tomato, lemon juice, herbs, and olive oil—form a farm-fresh alchemy. A time-honored national recipe, it’s a match made in heaven for white fish. We serve ours with Long Island sole and traditional beluga lentils, for a meal rich in protein and phytonutrient support.
- Monday Dinner | South East Asia- Thailand
The Tom KhanOur 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.
- Tuesday Lunch | North America
Americana SaladThis seven-layer salad, featuring smoked trout or turkey bacon (your choice), 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.
- Tuesday Dinner | West Africa- Senegal
Mali Mafé & Black Eyed PeasMafé 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.
- Wednesday Lunch | Sweden
Akvavit MeatballsBased 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.
- Wednesday Dinner | Southwest China
Kung Pao WowPacked 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.
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
The Jetsetter’s Mezze SaladA 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.
- Monday Dinner | Japan
At Home in JapanInspired 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.
- Tuesday Lunch | Italy
The High ItalianOur Genoese-style pesto—sweet, herbaceous, nutty, and a bit salty—is tossed with fiber-rich, gluten-free brown-rice rigatoni, sun-dried tomatoes, crisp arugula, and hemp seeds, the last of which provide complete protein, B vitamins, omega-3s, and omega-6s.
- Tuesday Dinner | India
Cozy Tuesday DaalOur 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.
- Wednesday Lunch | Ecuador
La Tierra Alta SaladLaroot’s stuffed cassava croquette draws inspiration from a traditional Highland Ecuadorian dish called llapingachos—fried potato pancakes filled with cheese, scallions, and spices. Emblematic of the city of Ambato, where the modern version of the dish was developed, llapingachos actually have pre-Columbian roots (the word “llapin” is Kichwa for “to smash”).
- Wednesday Dinner | Morocco
Moroccan TagineSeasoned with turmeric, saffron, ginger, and sumac, our interpretation of the nourishing Moroccan stew features free-range chicken, which provides lean protein; figs, for fiber and blood-sugar regulation; and green olives, to boost the vitamin E and antioxidant contents.
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 | Poland
The Village GolabkiOur 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.
- Monday Dinner | Malaysia
Kari MalayHigh 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.
- Tuesday Lunch | Greece
The Ikarian LunchInspired 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.
- Tuesday Dinner | Iran
The Nowruz ĀshOur 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.
- Wednesday Lunch | Mexico
Las Enchiladas EnamoradasDressed-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.
- Wednesday Dinner | Vietnam
The Resistance Pho & The Acceptance RollOur 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.