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
- Pasta and Noodle Dishes: Mushroom Stroganoff, 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!
Autorentext
Del Sroufe has worked as chef and co-owner at Wellness Forum Foods for six years, a plant-based meal delivery and catering service that emphasizes healthy, minimally processed foods, produces a line of ?in the bag mixes,? and offers cooking classes to the public. He has worked in vegan and vegetarian kitchens for 22 years, including spending time as a vegan personal chef. He lives, works, and cooks in Columbus, OH.
Titel
Forks Over Knives - The Cookbook
Untertitel
Over 300 Recipes for Plant-Based Eating All Through the Year
Autor
EAN
9781615191598
Format
E-Book (epub)
Hersteller
Veröffentlichung
14.08.2012
Digitaler Kopierschutz
Wasserzeichen
Anzahl Seiten
368
Unerwartete Verzögerung
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