Monday, July 6, 2009

The Best Free Cabbage Soup Diet Recipe and Guidelines

The cabbage soup diet recipe has been made famous by actors and models alike.

When trying to lose weight, one of the fundamental factors is making sure that you burn more calories than you consume; the Negative Calorie Diet book can be a great asset when it comes to making sure that you are doing this. It is based around scientific research and it contains over one hundred different foods which not only help, but require your body to burn more calories as your digest them than the foods themselves originally contain.

By doing this, your body is even burning stored fat. In addition to providing many nutritional fat burning recipes, the book also teaches you how to change your lifestyle by eating healthy foods, which will ultimately let you lose weight regularly, at a slow and steady pace that will also help you keep the weight off, unlike so many other diets, where the weight ultimately comes back on again.

One of the most popular recipes from the Negative Calorie Diet book is the Cabbage Soup diet. Please note, however, that the recipe can be modified to suit your preferences, as long as the main aim remains the same.

The Cabbage Soup Diet Recipe

• 6 large green onions;
• 2 green peppers;
• 1 tomato;
• 3 carrots;
• 10 ounces of mushrooms;
• 8 celery stalks;
• 1/2 of a head of cabbage;
• 4 cups of organic chicken stock;
• 8 cups of water.


Slice the green onions, place them in a pot, and sauté them with the aid of cooking spray. Slice the stem off the green pepper, and then cut it in half, removing the seeds and the membrane. Cut the pepper into small pieces and add it to the onions in the pot. Pull the outer leaves off the cabbage, cut it into small pieces, and add it to the onions and peppers. After cleaning the carrots, slice them into small pieces and add them as well, then slice the mushrooms into thick pieces and add them to the pot. Now is the time to add spices, such as cayenne pepper, if you want a spicy soup. Add in the water in chicken stock - or bouillon cubes of your favored flavoring; these provide all the salt and flavor required - cover the soup, and place it on low heat. Let it cook for about two hours, sprinkle in salt and pepper to your tastes


The guidelines are very simple. Simply eat as much of the soup as you like, whenever you prefer, for the following seven days and see the results on the scales quickly and easily.

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