Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year

Hardback

By (author) Del Sroufe, Contributions by Isa Chandra Moskowitz, Contributions by Julieanna Hever, Contributions by Judy Micklewright, Contributions by Darshana Thacker

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  • Publisher: Turtleback Books
  • Format: Hardback | 319 pages
  • Dimensions: 183mm x 249mm x 28mm | 953g
  • Publication date: 14 August 2012
  • ISBN 10: 0606316493
  • ISBN 13: 9780606316491
  • Edition: Prebound edition
  • Edition statement: Turtleback School & Library ed.
  • Sales rank: 183,296

Product description

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!

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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. Lindsay S. Nixon, author of "The Happy Herbivore Cookbook", " Everyday Happy Herbivore" and "Happy Herbivore Abroad""The recipes in this book are versatile, simple to prepare and, most important, tasty.""" VIVMag "Forks Over Knives meals are good for the body and the pocketbook." Indianapolis Star "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." Philadelphia Inquirer "[Sroufe's] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream." "Chicago Tribune" These recipes are so delicious . . . you ll never miss the fat. Our Hen House