Recipes for the pot.

Ingredients

• 2 large carrots, peeled and sliced
• 1-inch piece fresh ginger, thinly sliced
• 1 clove garlic, minced
• 4 cups water
• ½ tsp sea salt
• Fresh parsley, to garnish

Method

1. Combine the carrots, ginger, garlic, water, and salt in a medium pot.
2. Bring to a boil, then reduce to a simmer and cook 15 to 20 minutes, until the carrots are tender.
3. Puree with an immersion blender. Pour into a mug and garnish with parsley.

Ingredients

• 3 cups water
• 1 tbsp white miso paste
• ¼ tsp ground turmeric
• 1 tsp nutritional yeast
• A pinch of black pepper
• Scallions, thinly sliced

Method

1. Heat the water until hot but not boiling.
2. Whisk in the miso, turmeric, nutritional yeast, and pepper until smooth.
3. Pour into a mug and top with scallions.

Ingredients

• 3 cups good vegetable broth
• ½ tsp dried parsley
• 1 chamomile tea bag
• Sea salt, to taste

Method

1. Heat the broth to a bare simmer. Stir in the parsley and let it infuse for about 2 minutes.
2. Take the pot off the heat, add the chamomile, and steep for 3 minutes.
3. Discard the bag, season, and pour.

Ingredients

• 1 cup rice, rinsed
• 8 cups water
• Fresh ginger and scallion, to top

Method

1. Combine the rice and water in a large pot and bring to a boil.
2. Simmer gently with the lid ajar for about an hour, stirring now and then so the bottom does not catch.
3. Add hot water if it thickens past what you want, since congee keeps thickening as it cools. Top with ginger and scallion.