Forks Over Knives--The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

del Sroufe (Author) Julieanna Hever (Contribution by)
& 3 more
Available

Description

New York Times Bestseller

A whole-foods, plant-based diet that has never been easier or tastier--learn to cook the Forks Over Knives way with more than 300 recipes for every day!

Forks Over Knives--the book, the film, the movement--is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you're among them--or you'd like to be--you need this cookbook.

Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, proves that the Forks Over Knives philosophy is not about what you can't eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Darshana Thacker, and Isa Chandra Moskowitz transform wholesome fruits, vegetables, grains, and legumes into hundreds of recipes--classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:
  • Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
  • Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
  • Pasta and Noodle Dishes: Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables
  • Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant "Steaks"
  • Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
  • The Amazing Bean: White Beans and Escarole with Parsnips
  • Great Grains: Polenta Pizza with Tomatoes and Basil
  • Desserts: Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more!

Simple, affordable, and delicious, the recipes in Forks Over Knives--The Cookbook put the power of real, healthy food in your hands. Start cooking the plant-based way today--it could save your life!

Product Details

Price
$18.95  $17.43
Publisher
Experiment
Publish Date
August 14, 2012
Pages
368
Dimensions
7.5 X 1.1 X 9.9 inches | 1.9 pounds
Language
English
Type
Paperback
EAN/UPC
9781615190614
BISAC Categories:

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About the Author

Del Sroufe has worked as chef and co-owner at Wellness Forum Foods for six years, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods, produces a line of "in the bag mixes," and offers cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a vegan personal chef. He lives, works, and cooks in Columbus, OH.
Julieanna Hever, MS, RD, CPT, is known as the Plant-Based Dietitian. She is the executive director of EarthSave, International, the author of The Complete Idiot's Guide to Plant-Based Nutrition and The Complete Idiot's Guide to Gluten-Free Vegan Cooking, a nutrition columnist at VegNews, and the coproducer and star of the infotainment documentary To Your Health. Visit her at www.toyourhealthnutrition.com.

Darshana Thacker is chef and culinary project manager for Forks Over Knives and a graduate of the Natural Gourmet Institute in New York City. Darshana grew up cooking alongside her mother and aunts in her native India, and today, draws inspiration from cuisines from around the world. She's known for her hearty and distinctly flavorful creations, which draw inspiration from a wide range of ethnic traditions. Chef Darshana was the recipe author of Forks Over Knives Family and a lead recipe contributor for the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives--The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Chef Darshana has catered numerous events, served as a private chef and regularly holds individual and group cooking classes.

Judy Micklewright always had an affinity for plants but never realized their full potential, or how one day they would change her life. After battling numerous ailments unsuccessfully, it occurred to her to give a plant-based diet a try, and the results were profound. She has since set out on a path of discovery into plant-based living, personalizing the diet, and enjoying newfound vigor in her mind, body and soul. Now a mother, Judy continues to dedicate herself to unearthing tasty, plant-based good-for-you goodness.
Isa Chandra Moskowitz is the bestselling author of Isa Does It, Veganomicon, Vegan with a Vengeance, and many more. She is the chef and owner of the restaurant Modern Love, which has locations in both Brooklyn and Omaha. Moskowitz resides in Brooklyn, New York.

Reviews

"Pure elegance. Del's recipes show just how sophisticated plant-based cooking can be. If you think gourmet can't be healthy, be delightfully disproved with this book."
--Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad

"The recipes in this book are versatile, simple to prepare and, most important, tasty."
--VIVMag

"Forks Over Knives meals are good for the body--and the pocketbook."
--Indianapolis Star

"The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It's cheaper, better for the environment, and can be a healthier option."
--Philadelphia Inquirer


"[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream."
--Chicago Tribune

"These recipes are so delicious . . . you'll never miss the fat."
--Our Hen House