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April 3, 2014

Share Your Story and Inspire Others


 
Has Forks Over Knives and a whole-food, plant-based lifestyle impacted your life? We would love to hear about it! Some submissions may be considered for website publication, but only if would like us to do so. Thank you!

Share your story with us!

Plant-Based Diet Cleared My Husband’s Arteries


By Robin Smith

In the middle of March 2012, my husband Dale and I watched Forks Over Knives, and halfway through he said to me, “let’s do this!” I was shocked, because he was a true meat eater and always finished what was on my plate. Read the full testimonial here.

Southwest Stew 


 
By Cathy Fisher

This chunky, satisfying stew is full of beans, greens, corn, mushrooms, bell pepper, and plenty of herbs and spices to please your taste buds and fill your belly. This recipe makes 12 cups of stew, perfect for leftovers throughout the week! View the recipe here.

Recipe Testing for Our Upcoming Book,
The Forks Over Knives Plan






 
Testing out some of the recipes for our upcoming book The Forks Over Knives Plan. Shown above are the tortilla soup, spicy baked fries and Jamaican-fruited rice salad. The book arrives September 16. We’re very excited and can't wait to share with everyone!

Low Carb Diets and Coronary Blood Flow


 
Dr. Michael Greger looks at research on the effects of high-protein, low-carb diets on blood circulation as well as its impact on all-cause mortality. Please watch this four-minute video from Nutrition Facts.

Airplane Food


 
We love to bring fresh fruits and veggies on board when we fly. What plant-based snacks do you bring on a flight? Please share your thoughts with us on our Facebook page.

Making Food Seem Healthy by Focusing on One Nutrient


Whether it’s protein or calcium, consumers should be aware of any food product that is marketed based on a single nutrient. Any given food contains countless nutrients and chemicals, and it’s the overall package of substances that really matters.

The milk industry, which has long claimed that milk is healthy because of the presence of calcium, is now making the same claim based on high protein content. Yet, in evaluating a food, we should be considering the overall nutrient and chemical package and the effect that food has on our health – not just the presence of higher amounts of one or two nutrients. We also note that just because our bodies require a particular nutrient doesn’t mean that more is necessarily better. 

Dr. Alona Pulde and Dr. Matthew Lederman will be covering these kinds of issues in detail in The Forks Over Knives Plan.

Ronald M. Krauss, MD — The Doctor Who
Made Lard-Eating Fashionable


John McDougall, MD challenges the work of Dr. Ronald Krauss, who is one of several influential MDs promoting the idea that rich foods like meat, milk, and eggs are not harmful. Click here to read the article.

Pho: A Tasty Vietnamese Soup


 
Pho is a flavorful rice noodle soup that is popular in its native country of Vietnam. While the dish is traditionally made with beef broth, we made this homemade version with vegetable stock and small amounts of tofu.
Fully Consensual Heart Disease Treatment


Doctors who do not disclose the dietary option to their heart disease patients may be violating medical ethics, according to Dr. Michael Greger. Please watch this Nutrition Facts video.

One Pizza, With Extra Federal Handouts 


 
Federal programs ensure that meat and dairy products are sold cheaply even when demand falls. Click here to read the article by Paul Shapiro.

Engine 2 Retreat on the West Coast


Learn how to master the plant-strong lifestyle at the Engine 2 Retreat in Portland, Oregon from April 25 - April 27.

Special guest John McDougall, MD will be the keynote presenter on Friday evening. Join host Rip Esselstyn along with Dr. Caldwell Esselstyn, Dr. John McDougall, Dr. Doug Lisle, and others for a weekend of food, fun, and education!


Click here for more info and to sign up now!
Gaviota Strawberries


Perfect Gaviota strawberries from Harry's Berries farm in Southern California.
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