Forks Over Knives

Forks Over Knives, a feature film released in 2011, helped launch the concept of a whole-food, plant-based diet that has a direct effect on our health and wellness. This first-ever Forks Over Knives magazine offers delicious recipes, health and nutrition information, expert tips, and real-life success stories for healthful, happy living.

EARTH DAY EATS

THE FORKS OVER KNIVES DIET EXPLAINED • Forks Over Knives advocates a whole-food, plant-based (WFPB) diet, which centers on whole, unrefined (or minimally refined) plant foods instead of animal products and highly processed foods.

WHAT TO EAT ON A WFPB DIET

Forks Over Knives

CONTRIBUTORS

THE FEED • Fresh ideas, expert tips, news, and inspiration for your whole-food, plant-based lifestyle.

CARROTS • Rainbow hues, a range of sizes, and renewed interest in cooking the tops have made carrots cool again.

MOVIE-NIGHT Munchies • Oil, salt, and sugar are often the stars of movie-night snack spreads. We asked whole-food, plant-based pros what they like to munch on instead.

4 NATURAL SOLUTIONS FOR SEASONAL ALLERGIES • With new research out of the University of Michigan showing that climate change is making allergy season start earlier and last longer, it’s more important than ever to find ways to keep pollen from making you miserable. Eating whole-food, plant-based is a step in the right direction, since eliminating dairy can help relieve nasal congestion. Here are other expert-recommended fixes.

PROCESSED FOODS AND COLON CANCER

PLANT-BASED MEALS NOW THE DEFAULT AT NYC PUBLIC HOSPITALS

FLAXSEEDS • Here’s what you need to know about the omega-3-rich, versatile seeds.

RUZIELLE GANUELAS • In her mid-30s, Ruzielle was saddled with aches, pains, fatigue, and debilitating menstrual symptoms.

RICK THOMPSON • BEFORE A WFPB LIFESTYLE

Q&A • Leading plant-based experts bring clarity to your health and nutrition questions.

Rx FOR CHANGE • With telehealth practice Mora Medical, plant-based physician Laurie Marbas, MD, is leveraging technology to make lifestyle medicine more accessible than ever.

GUT CHECK

PETAL POWER • Edible flowers are so much more than a pretty garnish. Learn how to grow them at home so you can cook with their delicate flavors any day of the week.

BEST OF Brunch • Fresh, festive, and bursting with flavor, these impressive main dishes are totally brunchworthy.

Earth Day Feast • Celebrate Mother Earth this April with a colorful plant-based feast, and pass along our eco-smart tips for maximizing flavor while minimizing waste.

EASY Grain Bowls FOR ONE

GREEN & GORGEOUS • Fresh herbs and chiles serve as the bases for bold GREEN SAUCES. Use them in our recipes, then find ways to add them to your own.

Fresh SKILLET SUPPERS • Sweet baby vegetables, delicate greens, and tender aromatics found only in the spring get gentle, quick cooking on the stove top for healthy, satisfying meals.

TAKE A BAO • Soft steamed bread stuffed generously with a piping hot, flavorful medley of veggies—it doesn’t get much better than bao. Choose from three savory fillings for these luscious Chinese-style buns.

AMAZING ARTICHOKES • Enjoy this beautiful vegetable in all the best ways: Steam whole artichokes, roast tender baby artichokes, and discover tasty recipes for canned and frozen versions.

CATHY DOWNS-PHOENIX • BEFORE A WFPB LIFESTYLE

FOR THE KIDS • Salads might not be at the top of your kids’ favorite foods list, but with a little creativity they might be soon. Give Rachael Brown’s recipes a try and watch those veggies disappear in no time!

COOK’S GUIDE TO TOFU • LEARN ALL ABOUT THE CLASSIC PLANT-BASED INGREDIENT AND GREAT WAYS TO USE...