Forks Over Knives - The Cookbook

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, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy and oils and have seen amazing results. Del Sroufe, the man behind some of the mouth-watering meals in the landmark documentary, 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, Darshana Thacker and Isa Chandra Moskowitz 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.

“A great resource for folks toying with the idea of transitioning to vegetarianism”

"Pure elegance. Del’s recipes show just how sophisticated plant-based cooking can be. If you think gourmet can’t be healthy, be delightfully disproved with this book." -- Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore, and Happy Herbivore Abroad
"The recipes in this book are versatile, simple to prepare and, most important, tasty." -- VIVMag
"Forks Over Knives meals are good for the body—and the pocketbook." -- Indianapolis Star
"The arguments for a plant-based diet in a resource-strapped world are increasingly convincing: It’s cheaper, better for the environment, and can be a healthier option." -- Philadelphia Inquirer
"[Sroufe’s] mean green smoothie is a nutrient-rich, fiber-filled, antioxidant-packed dream." -- Chicago Tribune
"These recipes are so delicious . . . you’ll never miss the fat." -- Our Hen House

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 emphasises 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.

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, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy and oils and have seen amazing results. Del Sroufe, the man behind some of the mouth-watering meals in the landmark documentary, 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, Darshana Thacker and Isa Chandra Moskowitz 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.

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