July 10, 2013

Forks Over Knives Changed My Health
and How I Treat My Patients

By James Loomis, M.D.

The discovery of whole-food, plant-based eating has transformed the way I think about health, both personally and professionally, all thanks to Forks Over Knives. Read the full testimonial here.

AICR, The China Study, and Forks Over Knives

The large and respected American Institute for Cancer Research published an article about The China Study and Forks Over Knives saying, among other things: "All of us at AICR welcome the discussion sparked by the documentary Forks Over Knives, which offers an inspiring look at individuals who are making healthy everyday changes. Because when it comes to American health, the research shows one thing very clearly: We all need to eat more plants and less meat." Click here to read the full article

Ponzu Noodle Salad

By Del Sroufe

Ponzu is a soy and citrus sauce popular in Japanese cooking. Use it to dress up simple vegetable and rice dishes, or use it as a sauce for stir-fries. Make this dish in the spring when snow peas and cilantro are in season. Brown rice noodles can be found in most grocery stores, natural food stores, or online. View the recipe here.

From Misguided Food Addict to Health Coach

By James Dyer
In January of 2009, at the age of 32, I weighed 400 lbs. — a result of years of addictive eating, fueled by a lifetime of loneliness, depression, and anxiety. Like all addicts, I used my drug of choice (food) to disconnect and anesthetize myself from painful emotions. Read the full testimonial here.

Dr. John McDougall: About Diabetes

John McDougall, M.D. discusses diabetes in this four-minute video. Click here to watch.

Meatless Cafeterias Save
as Many Lives as Smokeless Ones

Neal Barnard, M.D. writes about Congress's recent decision to stop carrying Meatless Monday options in the House cafeteria. Click here to read the article in The Hill.

Rainbow Burgers

By Wendy Solganik

This veggie burger is a combination of what I loved from other veggie burgers that I have made in the past. Adapt it any way you like. You can use any type of bean or raw veggies you have on hand. Maybe you have scallions instead of an onion? Use that instead! You cannot mess this up. View the recipe here.

Ron Finley: A Guerilla Gardener in South Central LA

Ron Finley plants gardens in his community of south central Los Angeles. We thoroughly enjoyed Mr. Finley's 10-minute TED talk and are confident you will too. Click here to watch the TED talk.

A Sustainable Diet

A letter to the editor in The New York Times points out how grass-fed beef requires a greater land area than conventional beef and therefore is more burdensome on natural resources. Click here to read the letter.

Pizzas How You Like ‘Em

By Heather McDougall
This is a bit labor intensive, so I make a double-batch of this dough and put it in the freezer. This way, I always have it on hand and can make more when I have the time. You can make this pizza dough any size and shape you want. My boys like to make their own pizzas, so I give them personal-sized dough balls and they roll it out and add their own toppings. Get creative and use what your family likes. View the recipe here.

Eggs and Cholesterol:
Patently False and Misleading Claims

Egg industry claims about egg safety are found to be false, misleading, and deceptive by the U.S. Court of Appeals. Click here to watch this video.

Good Times at Farms 2 Forks in Atlanta

We appreciate everyone who attended the recent Farms 2 Forks Weekend in Atlanta. Please enjoy some photos from the weekend! PHOTOS: Day 1, Day 2, Day 3.

Click here for more information about the last Farms to Forks Weekend of 2013, which will be held at Dr. Esslestyn's farm in August in upstate New York!

Fresh Apricots

Pictured above are Blenheim apricots from the Santa Monica farmers' market. Do you like summer fruit? Join the conversation on Facebook!
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