Forks Over Knives The Plant-Based Way to

The official how-to companion to the new feature documentary Forks Over Knives'¬ ;an accessible, practical guide to reaping the benefits of a whole-foods, plant-based diet, with 125 recipes. Forks Over Knives, the new feature documentary opening in theatrical release in May 2011, examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by bypassing animal-based and processed foods. Now this official how-to companion gives everyone the tools to adopt and fully enjoy the benefits of the plant-based diet the film advocates. Readers learn the essential reasons this way of eating is good for us (and for animals and the environment), as well as more about the '¬Sfaces'¬ of Forks Over Knives, including Cornell scientist and The China Study author Dr. T. Colin Campbell, longtime Cleveland Clinic surgeon Dr. Caldwell Esselstyn (author of Prevent and Reverse Heart Disease), Dr. Neal Barnard, Dr. John McDougall, Rip Esselstyn (author of The Engine 2 Diet), and FarmSanctuary founder Gene Baur, among others. 125 recipes'¬ ;covering breakfast (Blackberry Lemon Muffins), snacks and appetizers (Pea Guacamole), soups (Smoky Black Bean), salads (Mediterranean Quinoa), mains (Plant-Powered Polenta Pizza), sides (Sweet Potato Fries), and desserts (Raspberry Pear Crisp)'¬ ;will put readers well along on the road to better health.

Gene Stone (genestone.com) is a former Peace Corps volunteer, journalist, and book, magazine, and newspaper editor, and is a New York Times bestselling author. He has written, co-written, or ghostwritten more than 45 books on a wide variety of subjects, but for the last decade he has concentrated on plant-based diets and their relationship to health, animal protection, and the environment. Among these books are Forks Over Knives, How Not to Die, Animalkind, The Engine 2 Diet, Living the Farm Sanctuary Life, Rescue Dogs, Mercy for Animals, and Eat for the Planet.

Foreword	p. vii
The Plant-Based World of Forks Over Knives	p. 1
Good for Your Health	p. 3
The Faces of Forks Over Knives: Pam Popper	p. 8
The Faces of Forks Over Knives: Terry Mason, MD	p. 12
The Amazing Results: Anthony and Evelyn	p. 14
The Faces of Forks Over Knives: Caldwell B. Esselstyn	p. 18
The Faces of Forks Over Knives: T. Colin Campbell	p. 20
The Amazing Results: San'Dera	p. 24
The Faces of Forks Over Knives: Alona Pulde, MD, and Matthew Lederman, MD	p. 28
Good for Animals	p. 30
The Faces of Forks Over Knives: Gene Baur	p. 32
Good for the Environment	p. 36
Eating the Forks Over Knives Way	p. 41
Reading Nutrition Labels	p. 43
Your Guide to Plant-Based Foods	p. 49
The Faces of Forks Over Knives: John A. McDougall, MD	p. 52
The Faces of Forks Over Knives: Neal Barnard, MD	p. 54
Tips for Transitioning	p. 56
Kitchen Tools	p. 58
Forks Over Knives Recipes	p. 61
Breakfast	p. 63
Smoothies and Nondairy Milks	p. 67
Appetizers	p. 71
The Amazing Results: Joey	p. 72
Soups	p. 85
The Faces of Forks Over Knives: Doug Lisle, MD	p. 86
Salads and Dressings	p. 105
Sauces and Easy Snack Ideas	p. 123
Main Dishes	p. 125
The Faces of Forks Over Knives: Rip Esselstyn	p. 128
Side Dishes	p. 155
Desserts	p. 179
Conversion Charts	p. 197
Appendix	p. 198
To Learn More	p. 198
Bookshelf	p. 199
About the Recipe Contributors	p. 200
Permissions Acknowledgments	p. 203
Acknowledgments	p. 205
Index	p. 207
About the Editor	p. 214
About Forks Over Knives	p. 214
Table of Contents provided by Ingram. All Rights Reserved.

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Forks Over Knives The Plant-Based Way to Health. The #1 New York Times Bestseller

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Author Biography

Table of Contents

Supplemental Materials