Forks Over Knives―The Cookbook: Over 300 Simple and Delicious Plant-Based Recipes to Help You Lose Weight, Be Healthier, and Feel Better Every Day: The New York Times Bestseller by Del Sroufe

The groundbreaking New York Times bestseller that will transform your health―with 300 whole-food, plant-based recipes to help you lose weight, prevent disease, and thrive 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. Forks Over Knives―The Cookbook proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. 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: 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 Read more

From the Publisher Dive into the revolutionary Forks Over Knives movement with 300 whole-food, plant-based recipes for every day! Satisfying Snacks Hearty and Delicious Mains Sweets & Treats Eggplant Polenta Casserole serves 6 to 8 1. Preheat the oven to 350°F. 2. Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep onion from sticking to the pan. 3. Add the red pepper, eggplant, and garlic. Cook, covered, for 15 minutes, adding more water as needed. 4. Stir in the tomatoes, season with salt and pepper, and cook for another 10 minutes. 5. Add the basil and spoon the mixture into baking dish. Spoon the polenta over the eggplant mixture and bake for 30 minutes. Ingredients 1 large yellow onion, peeled and diced 1 large red bell pepper, seeded and diced 2 large eggplants, stemmed and diced 8 cloves garlic, peeled and minced 2 large tomatoes, diced Salt and freshly ground black pepper to taste 1 cup chopped basil 1 batch polenta, kept warm Forks Over Knives―The Cookbook Forks Over Knives: The Plant-Based Way to Health Add to Cart Add to Cart Customer Reviews 14,095 3,297 Price $13 33 $9 81 no data no data