Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Sacred Heart Fat Burning Veggie Soup
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
6 grossgreen onions chopped
green peppers chopped
2 grossCans tomatoes; include juice
 Plus 2 tomato cans full of cold water
Cloves Garlic finely chopped
1 grossHead cabbage; chopped
Cubes beef or chicken bouillon; dissolved in hot water
Summer or winter squash; chopped
Zucchini chopped
2 Tassecarrots sliced
2 Tassemushrooms sliced
2 Tassecelery diced
4 Esslöffelparsley fresh chopped
die Zubereitung:

This recipe was inspired by the Sacred Heart Memorial Hospital Diet and their "Basic Fat Burning Soup" with several low-fat, low-calorie vegetable and seasoning additions for added flavor and complexity.

Season with salt, pepper, etc., if desired. Cut up all the ingredients, boil rapidly for 10 minutes, then simmer until tender.

Eat this every day or whenever you are hungry. Eat as much as you desire, it will not add calories, the more you eat the more you lose. Don't eat this exclusively, you'll malnourish yourself.

It will clean out the impurities in your system and give you energy. You will have a feeling of well-being. After a few days you will feel lighter and feel an abundance of energy. The secret is that you burn more calories than you take. This diet was originally taken from the Sacred Heart Memorial Hospital in North Carolina, and is used for the overweight heart patients that need to drop weight fast. You will feel the energy from the cleansing of the system and the weight loss.

Peg's Notes: This recipe made too much to fit into my crockpot - you would need *two* crockpots. I added black pepper and 4 tbsp. Apple cider vinegar for seasoning. We ate it for two days then I strained the broth out. I put the vegetables back into the crock pot and covered them with water. I added more pepper and apple cider vinegar. Then I strained the second broth and mixed it with the first. It's a wonderful full bodied vegetable broth. I froze it to use in future recipes.

Anmerkungen zum Rezept: