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Forks Over Knives: The Plant-Based Way to Health

by

Forks Over Knives: The Plant-Based Way to Health Cover

 

Synopses & Reviews

Publisher Comments:

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:

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.

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.

About the Author

Editor Gene Stone is the author of the international bestseller The Secrets of People Who Never Get Sick and the coauthor, with Rip Esselstyn, of The Engine 2 Diet. Stone, who has written or ghostwritten more than thirty books and numerous magazine articles, lives in New York and follows a plant-based diet.

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

Product Details

ISBN:
9781615190454
Subtitle:
The Plant-Based Way to Health
Author:
Stone, Gene
Author:
Robertson, Robin
Author:
Esselstyn, Dr. Caldwell
Author:
Campbell, Dr. Colin T.
Author:
Campbell, T. Colin
Author:
Campbell, Dr. T. Colin
Author:
Esselstyn, Caldwell B., Jr.
Author:
Esselstyn, Dr. Caldwell B.
Publisher:
The Experiment
Subject:
Diets
Subject:
Health and Medicine-Diet and Nutrition
Subject:
Cooking and Food-Special Diets
Subject:
Cooking and Food-Vegetarian and Natural
Copyright:
Edition Description:
Trade Paperback
Publication Date:
20110628
Binding:
Paperback
Language:
English
Illustrations:
Two-color interior | 22 BandW in-text ph
Pages:
224
Dimensions:
9 x 8 in

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Related Subjects


Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Nutrition
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
Health and Self-Help » Health and Medicine » Diet and Nutrition
Health and Self-Help » Health and Medicine » Nutrition
Health and Self-Help » Self-Help » General
Science and Mathematics » Agriculture » Animal Husbandry
Sports and Outdoors » Sports and Fitness » Medicine Nutrition and Psychology

Forks Over Knives: The Plant-Based Way to Health Used Trade Paper
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$9.95 In Stock
Product details 224 pages Experiment - English 9781615190454 Reviews:
"Synopsis" by ,
Over 200and#160;slow-cooker recipes for uses in a plant-based dietand#160;by best-selling vegan author, Robin Robertson.
"Synopsis" by ,
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.
"Synopsis" by , 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.

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