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.
The KC Soup & JapchaeThis 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
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.Learn more
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.Learn more
The Three Sister StewA 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
Kingston ChickenBorn 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
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.Learn more
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.
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.Learn more
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”).Learn more
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.Learn more
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.Learn more
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.Learn more
The Jetsetter’s Falafel 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.Learn more
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. A Malaysian fish curry made with local haddock and an aromatic vegan pho make appearances as well.
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.Learn more
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.Learn more
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.Learn more
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.Learn more
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.Learn more
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.Learn more
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.
The 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.Learn more
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.Learn more
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.Learn more
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.Learn more
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.Learn more
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.Learn more