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

Forks Over Knives-The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year is rated 4 out of 5 by 3.

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: 368 pages, 10 × 7.5 × 0.81 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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Reviews

Rated 5 out of 5 by from Fantastic! I bought this book after a friend suggested it. I had watched the movie but I did not know there was a book and a cookbook. The recipes were simple, and so tasty. I am addicted to the Mean Green Smoothie for breakfast. I have found I have more energy and overall better health since following the recipes. I have bought other vegetarian/ vegan books before but this is the best one by far.
Date published: 2014-03-07
Rated 5 out of 5 by from Easy. Healthy. Vegan. I have been enjoying my vegan diet for over 2.5 years and have plenty of vegan cookbooks. I got this one about 2 weeks ago and love it. It is different than the ones I already had, it is healthier, if you can imagine! Using this cookbook has helped me trim my waistline in 2 short weeks. This book is not for someone who is looking for indulgent vegan food, this is fat free, healthy, nutrient dense foods.
Date published: 2013-01-20
Rated 2 out of 5 by from Couldn't find a Recipe I liked We bought this cookbook after watching the movie. So excited we jumped right in and started trying out the various recipes. Not one tasted that great. We purchased another Vegan/Vegetarian book from Canadian Living and it was fantastic! Delicious! Needless to say this one sits on the shelf.
Date published: 2012-07-23

– More About This Product –

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: 368 pages, 10 × 7.5 × 0.81 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

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. 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 se
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Editorial Reviews

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

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