Okay.

Crock Pot, you got.

So, you get a cabbage, cut it up how you please. I just cut it one way at half an inch per division, then turn it and cut it again. I don't core mine completely because I like the chunky bit in the middle.

Toss that into the crockpot. There's your base.

Then, just chuck in the following:

• Shredded carrots (to fill you up)
• Orange pepper (for citrus tang)
• Fresh broccoli crown, chopped to bite size (adds texture and iron for strong blood)

Spices, added to taste:

• Ground Cayenne Pepper (for much needed heat)
• Garlic Salt (Momma's secret ingredient, aka best thing on earth)
• Sea Salt (use a lot, for them electrolytes)
• A splash of Apple Cider Vinegar (to help break down the vegetables and add depth of flavor, don't go overboard or you'll end up with sauerkraut)
• A decent amount of black pepper (Adds depth of flavor, I use coarse ground that pops in your mouth.)

Then fill up to the cabbage line with water, slap on the lid, and let her go for about 3 hours or until the cabbage is tender.

Stinks up the house, but once you associate it with the taste it's totally worth it.

What I described can fill about around a 2-gallon tupperware container of soup. It'll last you a week if you're fasting. The juice/broth alone is fantastic, and is a good hunger-stopper if you're fasting. Just a small cup and you're good.

Edit: Oh, and red-pepper flakes if you want it to pack a punch.

Okay.

Crock Pot, you got.

So, you get a cabbage, cut it up how you please. I just cut it one way at half an inch per division, then turn it and cut it again. I don't core mine completely because I like the chunky bit in the middle.

Toss that into the crockpot. There's your base.

Then, just chuck in the following:

• Shredded carrots (to fill you up)
• Orange pepper (for citrus tang)
• Fresh broccoli crown, chopped to bite size (adds texture and iron for strong blood)

Spices, added to taste:

• Ground Cayenne Pepper (for much needed heat)
• Garlic Salt (Momma's secret ingredient, aka best thing on earth)
• Sea Salt (use a lot, for them electrolytes)
• A splash of Apple Cider Vinegar (to help break down the vegetables and add depth of flavor, don't go overboard or you'll end up with sauerkraut)
• A decent amount of black pepper (Adds depth of flavor, I use coarse ground that pops in your mouth.)

Then fill up to the cabbage line with water, slap on the lid, and let her go for about 3 hours or until the cabbage is tender.

Stinks up the house, but once you associate it with the taste it's totally worth it.

What I described can fill about around a 2-gallon tupperware container of soup. It'll last you a week if you're fasting. The juice/broth alone is fantastic, and is a good hunger-stopper if you're fasting. Just a small cup and you're good.