Dr. Oz'S 2-Week Rapid Weight-Loss Plan: Vegetable Broth - cooking recipe

Ingredients

3 quarts water
1 large onion, chopped
2 carrots, sliced
1 cup winter squash, cut into large cubes
1 cup root vegetables
parsnips or rutabaga, for sweetness
2 2 cups chard leaves or 2 cups dandelion greens
2 celery ribs
1/2 cup cabbage
fresh ginger
2 whole garlic cloves (not chopped or crushed)
sea salt (to taste)

Preparation

Add all the ingredients at once and place on a low boil for approximately 60 minutes. It may take a little longer. Simply continue to boil to taste.
Cool, strain (throw out the cooked vegetables), and store in a large, tightly-sealed glass container in the fridge.
Heat gently and drink up to 3 to 4 cups a day.