Forks Over Knives--The Cookbook - by Del Sroufe (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"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.<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>The groundbreaking <i>New York Times</i> bestseller that will transform your health--with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive </b> <p/> 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--and the Forks Over Knives way is your solution. Forks Over Knives--the book, the film, and the movement--is the international phenomenon that first emphasized the benefits of plant-based eating, and thousands of people have cut out meat, dairy, and oils from their diet and seen amazing results. If you're one of them, or you'd like to be, you need this cookbook. <p/><i>Forks Over Knives--The Cookbook </i>proves that the Forks Over Knives philosophy is not about what you <i>can't </i>eat, but what you <i>can</i>. Chef Del Sroufe, the man behind some of the mouthwatering meals in the landmark documentary, and his collaborators 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: <ul><li><b>Breakfast: </b> Very Berry Smoothie, Breakfast Quinoa with Apple Compote </li><li><b>Salads, Soups and Stews: </b> Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew </li><li><b>Pasta and Noodle Dishes: </b> Mushroom Stroganoff, Stir-Fried Noodles with Spring Vegetables </li><li><b>Stir-Fried, Grilled and Hashed Vegetables: </b> Grilled Eggplant "Steaks" </li><li><b>Baked and Stuffed Vegetables: </b> Millet-Stuffed Chard Rolls </li><li><b>The Amazing Bean: </b> White Beans and Escarole with Parsnips </li><li><b>Great Grains: </b> Polenta Pizza with Tomatoes and Basil </li><li><b>Desserts: </b> Apricot Fig Squares, Bursting with Berries Cobbler . . . and much more! </li></ul> Simple, affordable, and delicious, the recipes in <i>Forks Over Knives--The Cookbook </i>put the power of real, healthy food in your hands. Join the Forks Over Knives movement and start cooking the plant-based way today--it could save your life!<p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>"Pure elegance. Del's recipes show just how sophisticated plant-based cooking can be. If you think gourmet can't be healthy, be delightfully disproved with this book."--<b>Lindsay S. Nixon</b>, author of <i>The Happy Herbivore Cookbook</i>, <i> Everyday Happy Herbivore</i> and <i>Happy Herbivore Abroad</i> <p/> "The recipes in this book are versatile, simple to prepare and, most important, tasty.<i>"</i>--<i><b>VIVMag</b></i> <p/><i>"Forks Over Knives</i> meals are good for the body--and the pocketbook<i>."</i><i><b>--</b></i><i><b>Indianapolis Star</b></i> <p/> "The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It's cheaper, better for the environment, and can be a healthier option."<i><b>--</b></i><i><b>Philadelphia Inquirer</b></i></p><p> <br> "[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream."--<b><i>Chicago Tribune</i></b> <p/> "These recipes are so delicious . . . you'll never miss the fat."--<b>Our Hen House</b></p><br>
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