Ginger-Turmeric Bone Broth With Greens

Makes: 4 servings

Total time: 15 minutes

1 quart bone broth or chicken stock, homemade or store-bought

1/2 teaspoon ground turmeric

1 garlic clove, grated

1 (1-inch) piece ginger, scrubbed and grated

Salt and black pepper

2 cups torn greens, such as mature spinach, kale, mustard greens, dandelion or beet greens (optional)

1 lemon, cut into wedges, for squeezing

1. Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.

2. Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.

Citrus and Herb Tonic

Makes: 1 3/4 quarts

Total time: 30 minutes

2 whole limes, scrubbed

1 whole lemon, scrubbed

1 whole orange, scrubbed

1 teaspoon ground turmeric

1 lemon grass stalk, approximately 8 inches long, cut into 2-inch pieces and crushed

1 (2-inch) piece ginger, scrubbed and thinly sliced

5 fresh oregano sprigs

Hot water, for serving

Honey, for serving

1. Slice limes, lemon and orange into 1/4-inch-thick rounds, leaving the skin on. Place citrus slices in a medium pot and fill with 8 cups of water. Stir in turmeric and add the lemon grass pieces. Bring to a boil over high heat. Lower to a simmer and cook for 5 minutes.

2. Remove from heat, and add the sliced ginger and fresh oregano. Cover and allow to steep for 10 minutes. Strain through a mesh sieve.

3. Serve hot in mugs, as 1- to 2-ounce portions, diluted to taste with more hot water and sweetened with a drizzle of honey. Tonic can be cooled and stored refrigerated in an airtight container for up to 2 weeks. To reheat, portion cold tonic into mugs and top with boiling water.