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Forks Over Knives – A Balanced Book Review

forks over knives book review

The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet was a New York Times bestselling book based on a revolutionary nutrition film. Research from around the world by respected doctors, nutritionists and health experts revealed that most diseases “can be prevented and often reversed” by dietary changes alone.

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

Introduction

The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet was a New York Times bestselling book based on a revolutionary nutrition film. Research from around the world by respected doctors, nutritionists and health experts revealed that most diseases “can be prevented and often reversed” by dietary changes alone.

By eliminating dairy, meat and “highly refined foods” from your diet and replacing them with a plant-based, whole-food nutrition profile, incredible health benefits begin to appear almost immediately. Alona Pulde and Matthew Lederman were 2 of the central doctors shown in the Forks Over Knives documentary. They laid out a 4 week plan of replacing unhealthy foods in your life with those foods that deliver a laundry list of health benefits.

The Idea

This book, Forks Over Knives-The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year, was created by author Del Sroufe to give you easy-to-make, delicious and healthy recipes that complement the Forks Over Knives nutrition plan.

It is available in paperback and digital download formats. Author Del Sroufe actually prepared many of the mouthwatering meals that were shown in the Forks Over Knives documentary and eaten by the test subjects in that film. This book provides an additional 300 recipes for breakfast, lunch, dinner, snacks and desserts which help you enjoy a healthy whole-food, plant-based diet.

How the Book Is Laid Out

Forks Over Knives-The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year begins with 4 pages of praise from normal people that used a plant-based diet to totally transform their lives. They speak of diseases overcome, cancer going into remission and finally disappearing entirely, and other miraculous benefits.

You move from there into an Introduction that explains the Forks Over Knives documentary, which has quite literally changed the lives of millions of people.

The author reveals that the 300 recipes in this book are “simple and delectable enough to ease anyone into the plant-based lifestyle.” He states that he made the book because he encountered people new to the plant-based, whole-food lifestyle who were always complaining they could not get their hands on enough tasty recipes.

You find out that the cost of health care in the United States and other Western countries is causing economic difficulties, for both individuals and governments. Those costs are linked directly to a meat and dairy-based, processed diet. You learn that diabetes, cancer, obesity, cardiovascular disease and other health issues can not only be prevented, but often times reversed by employing dietary changes alone.

A few tips on shopping, wrapping, and cooking are given. You also find out that you can actually save money by eating healthier food.

The Basics you need to know for making all of these recipes begins the “meat” of the book, to use a very non-plant-based food reference. You learn how to prepare healthy basil pesto, vegetable stock, tomato sauce, salsa, healthy guacamole, veggie-based mayonnaise and other sauces, condiments and bases.

Actual meal recipes begin with the chapter which covers Breakfasts. You learn to make delicious and highly nutritious foods and beverages such as the Mean Green and Pumpkin Pie smoothies. Granola, muesli, oatmeal, fruit and quinoa-based breakfast meals and recipes with delicious names like Portobello Florentine and Spelt Berry Hot Breakfast Cereal are included in this section.

The next plant-based, whole food recipe subsection is titled Salads. Fruited Millet, Spicy Asian Quinoa, Autumn Wheat Berry and Curried Rice Salad recipes listed here can be used as a snack, or eaten as an entire meal.

There is a large section devoted entirely to Bean Salads. One of the widely believed myths about a plant-based diet is that it does not provide human beings with the protein they need. That is simply false. High-protein foods like beans combine with tomatoes, corn, oranges, lemons, bean sprouts and avocados to make the protein-rich salads which comprise this section of the book.

Hearty Vegetable Salads with a Kick are covered next. These all contain one or more natural ingredients to spice up your salad experience. One the tips given here is to serve asparagus-based salads as your first cookout when the weather turns nice. This is because many farmers markets still have fresh asparagus available at that time.

Some of the scrumptious salads contained here include White Bean, Potato and Asparagus Salad and the colorful Purple Potato and Kale Salad with Cilantro-Tahini (you absolutely have to see this beautiful salad, picture provided).

Since a good salad can be complemented with a great Dressing, you also learn to make healthy and delicious dressings for your favorite salads.

Soups are next up on the menu. Single’s Soup starts off this chapter, recommended for those times “when you’re alone, hungry, and craving something nutritious and easy.” White Bean Gazpacho, Navy Bean Soup with Lemon and Rosemary and Minestrone are just a few of the healthy and tasty soup recipes provided.

Stews and Chilies are next up in this 368 page, 300+ healthy recipe cookbook. Tuscan Bean Stew, Adzuki Bean Stew with Mizo and Indian Zuppa with Tomatoes and Fava Beans are 3 of the 22 stew and chili recipes in this chapter.

The Wraps and Spreads chapter contains 15 recipes, including Roasted Red Pepper Spread and Thai Portobello Wraps. A chapter revealing more than 3 dozen cold and hot Pasta and Noodles dishes follows, as well as 16 innovative and traditional Stir Fried, Grilled and Hashed Vegetable recipes.

The Stuffed and Baked Vegetables section includes such mouthwatering dishes like Baked Spaghetti Squash with Swiss Chard and “Cheesy” Broccoli Baked Potato. More than a dozen recipes are included in that chapter, which is followed by a section dedicated to 19 recipes based on The Amazing Bean.

 

Great Grains reveals such dishes as Pineapple “Fried” Rice and Sweet-and-Sour “Meatball” Stir Fry, as well as plenty of quinoa-based dishes and a tasty sounding Polenta Pizza with Tomatoes and Basil recipe.

Casseroles and Desserts close out the recipe section of the book. For convenience in the kitchen, Metric to English Conversion Charts are provided. A handy index helps you quickly find any recipe or specific type of food or ingredient, and a short section introduces you to the book’s author and contributors.

One page is dedicated to the smash hit documentary Forks over Knives, a film which is highly recommended. Watching the film, available at several online video sites, you learn the history of the deadly Western diet, and the incredible benefits of the whole food, plant-based diet.

 

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

 It is absolutely impossible to narrow down the list of human beings that this book could benefit. Every person that is currently not enjoying a plant-based, whole-food meal plan needs to get their hands on this e-book or paperback. The list of dangerous and deadly physical and mental conditions which arise from poor nutrition is too lengthy to list here.

Heart disease, cancer, skin conditions, Alzheimer’s, chronic fatigue, poor eyesight, overweight and obesity are just the tip of the iceberg when you consider health problems which arise from an unhealthy diet. If you are tired of feeling sick and tired, and want to live a longer, healthier, happier life, you should consider picking up this cookbook. It is the perfect complement to the Forks Over Knives video, a revolutionary nutritional documentary and worldwide movement.

diannevan - headshot 300pxAnd perhaps most importantly,
you don’t need to completely give up meat in order to benefit greatly from adding many more veggies to your diet.

I personally eat beef, chicken, fish and most seafood.
AND I love this cookbook, and use it every week or so to try out
a new veggie dish for the family.

And the recipes are delicious.

Click here to read more of the over 1300 four and five star reviews.

 

 

 

 

 

 

 

 

 

 

 

 

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