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Marc Notes:
This cookbook offers a full year's worth of meals for anyone hoping to cut out animal products, refined oils, and processed foods for the sake of their health. The recipes are eclectic, global, low fat, often gluten free, and simple to prepare, relying on common ingredients that anyone can find in their local grocery store.
Biographical Note:
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.
Isa Chandra Moskowitz is an American cookbook author, magazine columnist, and former host of the community access cooking show Post Punk Kitchen. Her best-selling cookbooks include
Vegan with a Vengeance,
Vegan Cupcakes Take Over the World,
Veganomicon,
Vegan Brunch,
Vegan Cookies Invade Your Cookie Jar, and
Appetite for Reduction. She maintains the popular vegan website Post Punk Kitchen and lives in Omaha, Nebraska.
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 teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles (www.vapikaspirit.com). Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the season.
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.
Brief Description:
The groundbreaking
New York Times bestseller that will transform your health--with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive
Review Quotes:
The recipes in this book are versatile, simple to prepare and, most important, tasty.-- "VIVMag"
Review Quotes:
Forks Over Knives meals are good for the body--and the pocketbook.-- "Indianapolis Star"
Review Quotes:
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"
Review Quotes:
[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream.-- "Chicago Tribune"
Review Quotes:
These recipes are so delicious . . . you'll never miss the fat.-- "Our Hen House"
Review Quotes:
New York Times Bestseller
"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
Publisher Marketing:
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--and the Forks Over Knives way is your solution. Forks Over Knives--the book, the film, and the movement--is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you're one of them, or you'd like to be, you need this cookbook.
Forks Over Knives--The Cookbook proves that the Forks Over Knives philosophy is not about what you
can't eat, but what you
can. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators 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. Join the Forks Over Knives movement and start cooking the plant-based way today--it could save your life!
Contributor Bio:Sroufe, del
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.
Contributor Bio:Moskowitz, Isa Chandra
Isa Chandra Moskowitz is an American cookbook author, magazine columnist, and former host of the community access cooking show Post Punk Kitchen. Her best-selling cookbooks include
Vegan with a Vengeance,
Vegan Cupcakes Take Over the World,
Veganomicon,
Vegan Brunch,
Vegan Cookies Invade Your Cookie Jar, and
Appetite for Reduction. She maintains the popular vegan website Post Punk Kitchen and lives in Omaha, Nebraska.
Contributor Bio:Hever, Julieanna
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.
Contributor Bio:Thacker, Darshana
Darshana Thacker teaches traditional Ayurvedic food preparation at Vapika Spirit in Los Angeles (www.vapikaspirit.com). Her intimate, kitchen-based classes illustrate the simple preparation of well-balanced meals planned according to the season.
Contributor Bio:Micklewright, Judy
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.
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