Forks over knives : flavor! : delicious, whole-food, plant-based recipes to cook every day

The first four-color Forks Over Knives cookbook: head chef Darshana Thacker offers 150 delicious, all-new, easy-to-prepare whole-food, plant-based recipes for internationally inspired meals. The 2011 documentary Forks Over Knives ignited a revolution, empowering people to live healthier and happier lives. The film revealed the indisputable link between the average American diet—heavy in meat, dairy, and refined foods—and heart disease, stroke, cancer, and diabetes. It also showed how, by focusing on a whole-food, plant-based diet, these chronic illnesses could not only be prevented, but sometimes even reversed. Through its meal plans, website, and New York Times bestselling cookbooks, Forks Over Knives has proven that a diet based on fruits, vegetables, tubers, whole grains, and legumes isn’t just good for you, it tastes good too. Now, Forks Over Knives shows you how to take your whole-food kitchen to the next level, adding international flair to every meal. Forks Over Knives: Flavor! showcases dozens of recipes—all exclusive to this book—accompanied by eighty gorgeous photographs that capture the flavors of cuisines from around the world, including: • Black Bean Chilaquiles with Fire-Roasted Tomatillo Salsa • Moo Shu Vegetable Wraps with Hoisin Sauce • Polenta Pizza with Summer Garden Vegetables • Persian Yellow Split Pea and Eggplant Stew • Thai Red Curry Noodles with Stir-Fry Vegetables • German Marble Cake with Raspberries Sure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites teach readers new techniques and introduce them to heady spice blends and a wide range of ethnic traditions from around the globe. Convenient, affordable, and wildly creative, Forks Over Knives: Flavor! is a must-have for the health-conscious cook. 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! The First Four-color Forks Over Knives Cookbook: Head Chef Darshana Thacker Offers 150 Delicious, All-new, Easy-to-prepare Whole-food, Plant-based Recipes For Internationally Inspired Meals. The 2011 Documentary Forks Over Knives Ignited A Revolution, Empowering People To Live Healthier And Happier Lives. The Film Revealed The Indisputable Link Between The Average American Diet—heavy In Meat, Dairy, And Refined Foods—and Heart Disease, Stroke, Cancer, And Diabetes. It Also Showed How, By Focusing On A Whole-food, Plant-based Diet, These Chronic Illnesses Could Not Only Be Prevented, But Sometimes Even Reversed. Through Its Meal Plans, Website, And New York Times Bestselling Cookbooks, Forks Over Knives Has Proven That A Diet Based On Fruits, Vegetables, Tubers, Whole Grains, And Legumes Isn’t Just Good For You, It Tastes Good Too. Now, Forks Over Knives Shows You How To Take Your Whole-food Kitchen To The Next Level, Adding International Flair To Every Meal. Forks Over Knives: Flavor! Showcases Dozens Of Recipes—all Exclusive To This Book—accompanied By Over Eighty Gorgeous Photographs That Capture The Flavors Of Cuisines From Around The World, Including: Black Bean Chilaquiles With Fire-roasted Tomatillo Salsa Moo Shu Vegetable Wraps With Hoisin Sauce Polenta Pizza With Summer Garden Vegetables Persian Yellow Split Pea And Eggplant Stew Thai Red Curry Noodles With Stir-fry Vegetables German Marble Cake With Raspberries Sure To Please Health-conscious Eaters And The Most Discriminating Palates, These Oil-free, Plant-based Riffs On Culinary Favorites Teach Readers New Techniques And Introduce Them To Heady Spice Blends And A Wide Range Of Ethnic Traditions From Around The Globe. Convenient, Affordable, And Wildly Creative, Forks Over Knives: Flavor! Is A Must-have For The Health-conscious Cook. Collects whole-food, plant-based recipes for such meals as spicy miso ramen, Dutch potato and apple salad, farro minestrone, coconut ginger red rice, and lemon-watermelon granita.