Cover image for The forks over knives plan : how to transition to the life-saving, whole-food, plant-based diet
Title:
The forks over knives plan : how to transition to the life-saving, whole-food, plant-based diet
Author:
Pulde, Alona.
Personal Author:
Edition:
First Touchstone hardcover edition.
Publication Information:
New York : Simon & Schuster, 2014.
Physical Description:
x, 322 pages : illustrations ; 24 cm
Summary:
The creators of the documentary Forks Over Knives present a four-week plan showing anyone how to transition to a delicious whole-food, plant-based diet.
General Note:
"A Touchstone book."
Language:
English
Contents:
Eating the forks over knives way. What is the forks over knives plan and why will it work for me? ; Let food be they medicine: the science behind a whole-food, plant-based diet ; The forks over knives lifestyle: how can eating more lead to weight loss and better health? -- Welcome to your four-week transition. The forks over knives breakfast ; The forks over knives lunch ; The forks over knives dinner ; Fine-tuning your lifestyle ; You're on your way -- The recipes. Breakfast ; Wraps, roll-ups, and burgers ; Side dishes and salads ; Soups and stews ; Casseroles ; Pasta and noodles ; Amazing grains ; Sauces, dips, dressings, and salsas ; Desserts.
Genre:
ISBN:
9781476753294
Format :
Book

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Concord Library RM237.55 .P85 2014 Adult Non-Fiction Open Shelf
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City of Tonawanda Library RM237.55 .P85 2014 Adult Non-Fiction Open Shelf
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Summary

Summary

The latest in the bestselling Forks Over Knives franchise-a 28-day guide to transitioning to a delicious whole-foods, plant-based diet.

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...and people listened.

Now, for the first time, The Forks Over Knives Plan shows you how to put this life-saving (and 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 clear, simple plan that focuses on hearty comfort foods and does not involve portion control or worrying about obtaining single nutrients like protein and calcium.

Week 1 you'll begin with breakfast and learn how to stock your refrigerator to help support this new way of eating.

Week 2 you'll move on to lunch and learn the basics of meal planning to keep yourself on track.

Week 3 you'll reimagine dinner and find out how to combat cravings.

Week 4 you'll master all the tricks and tips you'll need for the long haul, including how to eat on the go and how to snack healthily.

You'll also get 100 simple, tasty recipes to keep you on the right track, beautiful photographs, and advice throughout the book from people just like you. Find out why physicians, athletes, fitness professionals, and others all over the world are overhauling what they eat-and feeling better than even before. 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.


Author Notes

Matthew Lederman is an Internal Medicine physician specializing in nutrition and lifestyle medicine. He cofounded Transition To Health with Alona Pulde. He is the author of several books including Keep It Simple, Keep It Whole: Your Guide to Optimum Health and The Forks over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet.

(Bowker Author Biography)


Reviews 1

Publisher's Weekly Review

In the wake of the popular book Forks over Knives (which was also made into a film), physicians Pulde and Lederman (coauthors of Keep It Simple, Keep It Whole) explain how readers can change over to a whole-food, plant-based diet. Part I lays out the science behind the lifestyle/diet, which focuses on "fruit, vegetables, tubers and starchy vegetables, whole grains, and legumes" (meat, oils, eggs, and dairy are excluded). In Part II, readers are led chapter by chapter through the four-week transition to the Forks over Knives breakfast, lunch, and dinner, with week four devoted to"fine-tuning your lifestyle" and being prepared to deal with dining out, travel, and socializing. To their credit, Pulde and Lederman admit that some lifestyle changes may not come easily or swiftly for all and encourage readers to move at their own pace. Part III serves up 100 recipes from chefs Darshana Thacker and Del Sroufe, ranging from simple breakfast smoothies to Polenta Curry. Those new to the plan may be surprised that portion control is out the window; because, as the authors point out, plant-based foods have a lower calorie density, larger portions are required to maintain satiety (without weight gain). This is a worthy addition to the growing Forks over Knives library. (Sept.) © Copyright PWxyz, LLC. All rights reserved.


Excerpts

Excerpts

In the spring of 2009 , we received a very interesting phone call. On the line was Brian Wendel, who said he was making a film on the power to prevent and treat chronic disease with a whole-food, plant-based diet. He turned to us because we were running our medical practice using this diet as a primary treatment. Brian wanted to show an audience how patients suffering from serious chronic conditions can, with relative ease and in a short time, turn around their difficult situations and achieve true health and vitality--just by eating well. Given our experience and training in lifestyle medicine, we were confident in this approach. We knew the power of this way of eating and were eager to help in whatever way we could to introduce its significant promise to a wide audience. And so without hesitation, we agreed. The film Forks Over Knives was released in theaters and on home video in 2011. The responses of audiences worldwide surpassed our best hopes for its reach and influence.             The food-as-medicine concept is now reaching millions of people and the movement is growing stronger each day. The movement's popularity is driven by one important factor: The lifestyle works! More and more people are learning that a diet based in fruits, vegetables, tubers, whole grains, and legumes intervene makes all the difference when it comes to achieving good health . . . and the word is spreading in a big way.             Nearly five years after our involvement in the documentary, we are thrilled to have teamed up with Forks Over Knives again--this time to provide this four-week transition guide. In this book, we bring you the specifics of the Forks Over Knives philosophy and guide you through an A-to-Z transition so you can live the whole-food, plant-based way for a lifetime. Among other things, we detail what a whole-food, plant-based diet is and is not --and you'll see that this means you will be living on food that is not only healthy, but also hearty and satisfying. We show you how to survive and thrive on the foods you love--like pancakes, burritos, mashed potatoes, and lasagna--and at the same time, get all the nutrition you need.             People seek dietary changes for various reasons, whether it's to become healthier, lose weight, improve athletic performance, or just feel better. Regardless of the reasons for wanting a change, you are probably looking for a better result than you are getting now. Many diets fail because they tend to be nothing more than variations of the Standard American Diet. That is, they basically require a reshuffling of the same animal-based foods--oftentimes in order to meet target goals for certain individual nutrients, such as protein, calcium, or omega-3. They also tend to follow similar principles, such as counting calories or even purchasing supplements from the diet's author.             On the other hand, when you adopt the Forks Over Knives way of living, you will be trying something completely different. You will not be eating for single nutrients, counting calories, or buying supplements from us. Instead, you will simply focus on eating the whole, plant-based foods you enjoy. Though the food you'll eat is neither unfamiliar nor exotic, the composition of your plate of food will change substantially--so much so, in fact, that the lifestyle achieves something unlike anything else out there.             The hallmark of the whole-food, plant-based lifestyle is its unique ability to prevent, halt, and even treat chronic illness, such as heart disease and type 2 diabetes. The changes it can bring to your life are often rapid and measurable. Excerpted from The Forks over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet by Matthew Lederman, Alona Pulde, Brian Wendel All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Table of Contents

Dean Ornish
Forewordp. ix
Part I Eating the Forks Over Knives Way
Chapter 1 What Is the Forks Over Knives Plan-and Why Will It Work for Me?p. 3
Chapter 2 Let Food Be Thy Medicine: The Science Behind a Whole-Food, Plant-Based Dietp. 15
Chapter 3 The Forks Over Knives Lifestyle: How Can Eating More Lead to Weight Loss and Better Health?p. 25
Part II Welcome to Your Four-Week Transits
Chapter 4 Week One: The Forks Over Knives Breakfastp. 53
Chapter 5 Week Two: The Forks Over Knives Lunchp. 77
Chapter 6 Week Three: The Forks Over Knives Dinnerp. 97
Chapter 7 Week Four: Fine-Tuning Your Lifestylep. 115
Conclusions You're on Your Way!p. 135
Part III The Recipes
Breakfastp. 141
Wraps, Roll-Ups, and Burgersp. 154
Side Dishes and Saladsp. 175
Soups and Stewsp. 190
Casserolesp. 213
Pasta and Noodlesp. 235
Amazing Grainsp. 245
Sauces, Dips, Dressings, and Salsasp. 258
Dessertsp. 275
Acknowledgmentsp. 289
Resourcesp. 291
Notesp. 295
Indexp. 309

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