I encourage you to make vegetable broth yourself at home. You can use a bunch of different veggies and spices and go lean on the salt. This would be the best method. One of our forum users, farmchick, gave the following recipe for the broth that sounds really delicious: Vegetable Broth
2 onions, roughly chopped
3 carrots, scrubbed but not peeled, roughly chopped
2 parsnips, scrubbed but not peeled, roughly chopped
about 1 cup diced celery (add the leafy tops if you have them)
3 tomatoes, roughly chopped
1 large handful fresh baby spinach leaves, chopped
1 cup broccoli, fresh or frozen, chopped
1 tsp each celery seed (or 1/2 tsp celery salt and don't use any other salt), thyme, freshly ground black pepper
Put all vegetables in a large stockpot and cover with 10 cups of water. Cover and bring to a boil. Reduce heat and simmer for at least 45 minutes to an hour or longer, stirring occasionally. The longer you simmer it, the more the broth will reduce and become rich and flavorful as opposed to bland and watery. When it's done, the liquid will have reduced down to about 8 cups. Strain the liquid by pouring it through a colander set over a large saucepan or bowl. Add freshly chopped herbs (parsley, chives, dill, or to taste). Drink piping hot from your favorite mug and enjoy!
If you can't make the broth yourself, you may purchase the 100% vegetable juice (ideally low-sodium) from the store. There is not really an upper limit for the vegetable broth but you can have up to 32 oz of vegetable broth per day. You may want to dilute the veggie juice with some water.
I also recommend reading the Fasting Figure Plan brochure for more detailed information on how to do the diet: http://www.almased.com/files/cm/Figure%20Plan_Fasting_book%20view.pdf
<message edited by Almased_nutritionist on Tuesday, January 31, 2012 9:18 AM>