Forks Over Knives: The Plant-Based Way to Health by Gene Stone

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Notes about Recipes in this book

  • Exsalus's black bean soup

    • SandiSu on December 01, 2015

      Recipe says "serves 4" but with 6 cans of black beans, a pound of corn, and 4 cans of tomatoes, it must be a typo. Perhaps 20 servings?

  • The quickest black bean salad

    • SandiSu on December 01, 2015

      Great for potlucks!

  • Cream of broccoli deluxe

    • wlmich on October 27, 2017

      Love this soup! So delicious, I give some to everyone in my family. Very easy. Also a great recipe to learn the technique of using cashew cream in place of dairy for making a luscious creamy soup.

  • Yamadillas

    • toddmain on March 04, 2018

      Fabulous! I mash the beans as well, but not thoroughly. Just enough to break the skin so it's more of a spread inside.

  • Creamy noodle casserole

    • Ddgwriter on March 21, 2021

      Very bland. Do not recommend.

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  • ISBN 10 1615190457
  • ISBN 13 9781615190454
  • Linked ISBNs
  • Published Jun 28 2011
  • Format Paperback
  • Page Count 214
  • Language English
  • Countries United States
  • Publisher Experiment LLC, The
  • Imprint Experiment LLC, The

Publishers Text

What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers—and now, their life-changing research is making headlines in the hit documentary Forks Over Knives.

Their answer? Eat a whole-foods, plant-based diet—it could save your life. It may overturn most of the diet advice you’ve heard—but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke.

In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm—and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet.

Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:

  • Insights from the luminaries behind the film—Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
  • Success stories from converts to plant-based eating—like San’Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!
  • The many benefits of a whole-foods, plant-based diet—for you, for animals and the environment, and for our future
  • A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools
  • 125 recipes from 25 champions of plant-based dining—from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp—delicious, healthy, and for every meal, every day.


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