From the Publisher
A whole-foods, plant-based diet has never been easier or
tastier-300 brand-new recipes for cooking the Forks Over
Knives way, 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, and prevent (or even
reverse!) chronic conditions such as heart disease and type 2
diabetes, 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 film, 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,
Isa Chandra Moskowitz, and Darshana Thacker transform wholesome
fruits, vegetables, grains, and legumes into 300 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
Pasta and Noodle Dishes: Sicilian Cauliflower
Linguine, Stir-Fried Noodles with Spring Vegetables
Stir-Fried, Grilled and Hashed Vegetables:
Grilled Eggplant Steaks
Baked and Stuffed Vegetables: Millet-Stuffed
The Amazing Bean: White Beans and Escarole with
Great Grains: Polenta Pizza with Tomatoes and
Desserts: Apricot Fig Squares, Bursting with
. . . 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
whole-food, plant-based way today-it could save your life!
About the Author
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.
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.
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.
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.
About the Book
"Forks Over Knives" both the documentary and companion book, appeared in 2011 with a simple claim: following a fully plant-based diet can save your life. This cookbook provides a full year's worth of meals that cuts out animal products, refined oils, and processed foods.