Synopses & Reviews
What if one simple change could save you from heart disease, diabetes, and cancer?For decades, that question has fascinated a small circle of impassioned doctors and researchers--and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet--it could save your life.
It may overturn most of the diet advice you've heard--but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm--and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet.
Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:
- Insights from the luminaries behind the film--Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
- Success stories from converts to plant-based eating--like San'Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!
- The many benefits of a whole-foods, plant-based diet--for you, for animals and the environment, and for our future
- A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools
- 125 recipes from 25 champions of plant-based dining--from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp--delicious, healthy, and for every meal, every day.
Review
“A great resource for folks toying with the idea of transitioning to vegetarianism.”
—Carolyn Scott-Hamilton, in VegNews
“[A]n invaluable reference for anyone who still doesnt believe that the Standard American Diet (SAD) is in fact the cause for a majority of our personal, global and moral devastation. Highly recommended.”
—This Dish is Veg
Synopsis
#1 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 "
Synopsis
The #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers and now, their life-changing research is making headlines in the hit documentary
Forks Over Knives. Their answer?
Eat a whole-foods, plant-based diet it could save your life.
It may overturn most of the diet advice you ve heard but the experts behind
Forks Over Knives aren t afraid to make waves. In his book
Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In
The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause:
There is nothing else you can do for your health that can match the benefits of a plant-based diet.
Now, as
Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:
- Insights from the luminaries behind the film Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
- Success stories from converts to plant-based eating like San Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great
- The many benefits of a whole-foods, plant-based diet for you, for animals and the environment, and for our future
- A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools
- 125 recipes from 25 champions of plant-based dining from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp delicious, healthy, and for every meal, every day.
"
Synopsis
For decades, that question has fascinated a small circle of impassioned doctors and researchers--and now, their life-changing research is making headlines in the hit documentary
Forks Over Knives. Their answer?
Eat a whole-foods, plant-based diet--it could save your life.
It may overturn most of the diet advice you've heard--but the experts behind
Forks Over Knives aren't afraid to make waves. In his book
Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In
The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm--and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause:
There is nothing else you can do for your health that can match the benefits of a plant-based diet.
Now, as
Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:
- Insights from the luminaries behind the film--Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
- Success stories from converts to plant-based eating--like San'Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great
- The many benefits of a whole-foods, plant-based diet--for you, for animals and the environment, and for our future
- A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools
- 125 recipes from 25 champions of plant-based dining--from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp--delicious, healthy, and for every meal, every day.
Synopsis
The official how-to companion to the new feature documentary
Forks Over Knives—an accessible, practical guide to reaping the benefits of a whole-foods, plant-based diet, with 125 recipes.
Forks Over Knives, the new feature documentary opening in theatrical release in May 2011, examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by bypassing animal-based and processed foods. Now this official how-to companion gives everyone the tools to adopt and fully enjoy the benefits of the plant-based diet the film advocates. Readers learn the essential reasons this way of eating is good for us (and for animals and the environment), as well as more about the “faces” of Forks Over Knives, including Cornell scientist and The China Study author Dr. T. Colin Campbell, longtime Cleveland Clinic surgeon Dr. Caldwell Esselstyn (author of Prevent and Reverse Heart Disease), Dr. Neal Barnard, Dr. John McDougall, Rip Esselstyn (author of The Engine 2 Diet), and FarmSanctuary founder Gene Baur, among others.
125 recipes—covering breakfast (Blackberry Lemon Muffins), snacks and appetizers (Pea Guacamole), soups (Smoky Black Bean), salads (Mediterranean Quinoa), mains (Plant-Powered Polenta Pizza), sides (Sweet Potato Fries), and desserts (Raspberry Pear Crisp)—will put readers well along on the road to better health.
Synopsis
Over 200and#160;slow-cooker recipes for uses in a plant-based dietand#160;by best-selling vegan author, Robin Robertson.
Synopsis
Robin Robertson has built a publishing record of successful books in the vegetarian/vegan category.and#160;Her earlier cookbook, Fresh from the Vegetarian Slow-Cooker, established her bona fides as an expert on the creative use of slow-cookers, and her entire body of work speaks to her ingenuity in the kitchen and the breadth of enticing ingredients and flavors with which she works. Fresh from the Vegan Slow-Cooker provides practical guidence on how to work with different models of slow-cookers, taking into account the sizes of various machines, the variety of settings they offer, and the quirks and personalities of each device. She addresses any lingering skepticism readers may have about whether slow-cookers can have delicious,and#160;meat-free applications, andand#160;she shows how to take into account the water content of vegetables and the absorptive qualities of grains whenand#160;vegan slow-cooking. and#160; Fresh from the Vegan Slow-Cookerand#160;and#160;includes eleven recipe chapters, four of whichand#160;focus on main courses. There are homey and comforting foods in the American and European style, such as a Rustic Pot Pie Topped with Chive Biscuits and a Ziti with Mushroom and Bell Pepper Ragu, and there are lots of East Asian, South and Southeast Asian, and Mexican/Latin dishes, too.and#160; Beans, which cook slowly under any circumstance, are fabulously well-suited to the slow cooker, and Robertson includes such appealing recipes as a Crockery Cassoulet and a Greek-Style Beans with Tomatoes and Spinach. Eighteen robust chilis and stewsand#8212;two more categories that do well in the slow-cookerand#8212;include a warming Chipotle Black Bean Chili with Winter Squash and a surprising but yummy Seitan Stroganoff.and#160; Beyond the mains, there are chapters devoted to snacks and appetizers, desserts, breads and breakfasts, and even one on drinks.and#160; The many soy-free and gluten-free recipes are clearly identified.and#160; Altogether, the collection offers readers loads of ways to expand their vegan repertoire and to get maximum value from their investment in a slow-cooker.
About the Author
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is www.globalvegankitchen.com.
Table of Contents
Introduction Chapter 1: Slow Cooker Basics Chapter 2: Snacks and Appetizers Chapter 3: Soups that Satisfy Chapter 4: Chilis and Stews Chapter 5: Beans and Grains Chapter 6: Hearty Main Dishes Chapter 7: Simply Stuffed Chapter 8: Vegetable Love Chapter 9: Condiments from the Crock Chapter 10: Dont Forget Desserts Chapter 11: Bread and Breakfast Chapter 12: Hot Drinks
Index