# Home Detox – How to prepare your green broth
If you don’t have a pot big enough to cook it all in one go, just use a smaller pot and make several batches. Wash all of your vegetables and clean out any bad parts before you chop them up. Don’t worry too much about the size because this is all going to get boiled down – remember we will only be consuming the broth.
Try to source organic vegetables – if you don’t use organic vegetables, we recommend you peel them before using them in the broth. This is your only food for several days so pick the best quality you can find. In this version, we are using potatoes, sweet potatoes, broccoli, spinach, cabbage and cauliflower. We also have lots of coriander and basil.
Slice up the ginger into thickly about an inch in length. Ginger will add flavour and helps with circulation. Put in as much as you like, according to your taste.
Other Flavourings – you can choose what you like, you can use coriander seeds, cumin or fennel. You might also like to add some mushrooms or chili flakes.
Adding enough water – depending on the quantity of vegetables. 5 day detox is usually 3 litre . Add enough water to cover the vegetables adding a little more if necessary. Bring to the boil and then lower heat and simmer gently until it has reduced by about a third – that should take about 30-45 minutes.
Put the contents of the pot through a large strainer. Portion the broth into 300 ml servings and freeze them, ready for you to defrost daily.
If there is some left over, great freeze that too ! When you reheat a serving of the broth, let it defrost, bring it to a gentle boil and then add a little less than half a teaspoon of Spirulina per serving. Serve with a little miso on the side – organic is better. Also a couple of wedges of lime or lemon, and a small sprinkle of chilli flakes.