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

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

Contribution by Isa Chandra Moskowitz, Julieanna Hever
by Del Sroufe

The Experiment | August 14, 2012 | Trade Paperback |

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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 Pea Stew

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 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 whole-food, plant-based way today-it could save your life!

Format: Trade Paperback

Dimensions: 320 Pages, 7.48 × 9.84 × 0.79 in

Published: August 14, 2012

Publisher: The Experiment

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1615190619

ISBN - 13: 9781615190614

Found in: Vegetarian

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– More About This Product –

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

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

Contribution by Isa Chandra Moskowitz, Julieanna Hever
by Del Sroufe

Format: Trade Paperback

Dimensions: 320 Pages, 7.48 × 9.84 × 0.79 in

Published: August 14, 2012

Publisher: The Experiment

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1615190619

ISBN - 13: 9781615190614

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.

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 Pea Stew

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 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 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. 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
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Editorial Reviews

"A great resource for folks toying with the idea of transitioning to vegetarianism"

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