Join the Conversation that's Changing the Way America Eats
FORKS OVER KNIVES examines the profound claim that most, if not
all, of the degenerative diseases that afflict us can be controlled, or
even reversed, by rejecting animal-based and processed foods.
The major storyline traces the personal journeys of Dr. T. Colin
Campbell, a nutritional biochemist from Cornell University, and Dr.
Caldwell Esselstyn, a former top surgeon at the world renowned Cleveland
Clinic. Inspired by remarkable discoveries they made, these men
conducted several groundbreaking studies. Their separate research led
them to the same startling conclusion: degenerative diseases like heart
disease, type 2 diabetes, and even several forms of cancer, could almost
always be prevented - and in many cases reversed - by adopting a whole
foods, plant-based diet.
The idea of food as medicine is put to the test. Cameras follow
"reality patients" who have chronic conditions from heart disease to
diabetes. Doctors teach these patients how to adopt a whole foods
plant-based diet as the primary approach to treat their ailments - while
the challenges and triumphs of their journeys are revealed.
The film features leading experts on health and tackles the issue of
diet and disease in a way that will have people talking for years.
- Food as Medicine
- What About Organic Meat and Dairy?
- The Latest on Diabetes
- Tax Dollars for Dairy
- Benefits from the Plant-Based Diet
- Filmmakers Discuss Forks Over Knives
The Cookbook - New York Times Bestseller 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.
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:
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
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!