
The Forks Over Knives Plan
Description
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The trailblazing film Forks Over Knives helped spark a medical and nutritional revolution. Backed by scientific research, the film's doctors and expert researchers made a radical but convincing case that modern diseases can be prevented and often reversed by leaving meat, dairy, and highly refined foods off the plate and adopting a whole-food, plant-based diet instead.
Now, The Forks Over Knives Plan shows you how to put this life-saving, delicious diet into practice in your own life. This easy-to-follow, meal-by-meal makeover is the approach Doctors Alona Pulde and Matthew Lederman (featured in the documentary) use every day in their nutritional health practice?a simple plan that focuses on hearty comfort foods and does not involve portion control or worrying about obtaining single nutrients like protein and calcium.
In just four short weeks you'll learn how to stock your refrigerator, plan meals, combat cravings, and discover all the tips and tricks you'll need to eat on the go and snack healthily. You'll also get 100 simple, tasty recipes to keep you on the right track, beautiful photographs, a 28-day eating guide, and advice throughout the book from people just like you.
Whether you're already a convert and just want a dietary reboot, or you're trying a plant-based diet for the first time, The Forks Over Knives Plan makes it easier than ever to transition to this healthiest way of eating...and to maintain it for life.
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Persons
Matthew Lederman, MD, is a board-certified internal medicine physician specializing in nutrition and lifestyle medicine. He lectures for the eCornell T. Colin Campbell Certificate Program in Plant Based Nutrition and appeared in the films Healing Cancer From the Inside Out and Forks Over Knives. Along with Alona Pulde, he cofounded Transition to Health: Medical, Nutrition, and Wellness Center and coauthored Keep It Simple, Keep It Whole and The Forks Over Knives Plan.
Content
- Intro
- Dedication
- Foreword by Dean Ornish, MD.
- Part I: Eating the Forks over Knives Way
- Chapter 1: What Is the Forks Over Knives Plan-and Why Will It Work for Me?
- Chapter 2: Let Food Be Thy Medicine: The Science Behind a Whole-Food, Plant-Based Diet
- Chapter 3: The Forks Over Knives Lifestyle: How Can Eating More Lead to Weight Loss and Better Health?
- Part II: Welcome to Your Four-Week Transition
- Chapter 4: Week One: The Forks Over Knives Breakfast
- Chapter 5: Week Two: The Forks Over Knives Lunch
- Chapter 6: Week Three: The Forks Over Knives Dinner
- Chapter 7: Week Four: Fine-Tuning Your Lifestyle
- Conclusion: You're on Your Way!
- Part III: The Recipes
- Breakfast
- Multigrain Pancakes with Fresh Berries
- Corn and Black Bean Cakes
- The Easiest Granola
- The Quickest Breakfast Wrap
- Twice-Baked Breakfast Sweet Potatoes
- Breakfast Smoothie
- Breakfast Fruit Crisp
- Potato Scramble with Hot Chile Sauce
- Big Breakfast Burrito
- Fruit and Nut Oatmeal
- Baked Breakfast Polenta with Berry Compote
- Wraps, Roll-Ups, and Burgers
- Black-Eyed Pea Burgers
- Sloppy Joe Pitas
- Black Bean and Rice Burritos
- White Bean Lettuce Wraps
- Shiitake Mushroom Lettuce Wraps
- South-of-the-Border Pizza
- Pizza with Creamed Spinach, Sun-Dried Tomatoes, Red Onion, and Olives
- Tuscan White Bean Burgers
- Navy Bean Hummus and Mixed Vegetable Pita Pockets
- Spinach-Potato Tacos
- Asian Wraps
- Side Dishes and Salads
- Jamaican Fruited Rice Salad
- Beets and Barley Salad
- My Mama's Potato Salad
- No-Fuss Pasta Salad
- Mashed Potatoes and Gravy
- Millet Croquettes with Dill Dipping Sauce
- Spicy French Fries
- Roasted Sweet Potato Wedges
- Easy Baked Beans
- Chickpeas in Greens
- Hollywood Bowl Brown Rice Salad
- Soups and Stews
- Mixed Bean and Vegetable Stew
- 30-Minute Chili
- Borscht (Beet Soup)
- Lentil-Vegetable Stew
- Red Lentil Dal
- Kale and Mung Bean Stew
- Chickpea Flour Soup
- Creamy Spinach Soup
- Cream of Broccoli Soup
- Butternut Squash Soup with Sautéed Green Peas and Pesto Sauce
- Potato-Vegetable Chowder
- Lima Bean Soup
- Tortilla Soup
- White Bean Stew with Herbed Pancakes
- Chickpea Chili on Baked Potatoes
- Pasta e Fagioli
- Casseroles
- Sweet Potato Lasagna
- Rice Casserole with Lentils and Sautéed Vegetables
- Tex-Mex Bean and Cornbread Casserole
- Potato Enchiladas
- Curried Twice-Baked Potatoes
- Shepherd's Pot Pie
- Quinoa and Sweet Potato Shepherd's Pie
- Polenta Casserole with Cilantro Chutney
- Roasted Stuffed Winter Squash
- Polenta Pizza Pie
- Pasta and Noodles
- Spaghetti with White Bean Alfredo
- Sweet Potato Mac and Cheese
- Easy Thai Noodles
- Fusilli with Marinara Sauce
- Broccoli Lo Mein
- Spring Thing Pasta
- Penne with Tomato-Mushroom Cream Sauce
- Ratatouille Fusilli
- Spaghetti with Roasted Tomatoes, Chickpeas, and Basil
- Amazing Grains
- Quinoa with Red Lentils
- Coconut-Dill Rice
- Mushroom and Green Pea Risotto
- Polenta Curry
- Rye and Wheat Berries with Celery and Apples
- Millet in Coconut Curry
- Quinoa and Millet with Kale and Roasted Butternut Squash
- Easy Veggie Stir-Fry
- Red Beans and Quinoa
- Sauces, Dips, Dressings, and Salsas
- Red Beet Dip
- Artichoke Dip
- White Bean and Rosemary Spread
- Lentil-Pecan Hummus
- Sun-Dried Tomato Hummus
- Sun-Dried Tomato Tapenade
- Ginger-Miso Sauce
- Wasabi Orange Sauce
- Creamy Herbed Salad Dressing
- Creamy Poppy Seed Dressing
- Cucumber-Tahini Dressing
- Raspberry Vinaigrette
- Creamy Tomato-Basil Dressing
- Balsamic Vinaigrette
- Sour "Cream"
- Del's Basic Barbecue Sauce
- Enchilada Sauce
- Hot Chile Sauce
- Tomato Salsa
- Desserts
- Chocolate Raspberry Parfaits
- Fudgy Brownies
- Chewy Lemon-Oatmeal Cookies
- No-Bake Peanut Wonders
- Carrot Cupcakes
- Rice Pudding with Mixed Berry Sauce
- Banana Mango Ice "Cream"
- Apple and Fig Ice "Cream"
- Banana Ice "Cream" with Chocolate Sauce
- Apple Crisp
- Photographs
- Acknowledgments
- Resources
- About the Authors
- Notes
- Index
- Copyright
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