November 15, 2012

Thanksgiving Recipes from Forks Over Knives— 
author Del Sroufe

By Chef Del Sroufe

Thanksgiving is my favorite food holiday, full of rich flavors and bright colors. I always have my basics like Whole Grain Stuffing with Pecans and Currants, or Mashed Potatoes, but I like to change around the rest of the menu every year. View the recipes here

Recipes for Thanksgiving Dinner from Happy Herbivore

By Lindsay S. Nixon   
Here’s my go-to Thanksgiving menu full of easy, no fuss plant-based recipes. Start with a delicious (only 3 ingredient!) butternut soup, then head to the main event: a “meatloaf” made from pantry staples, with cornbread, mashed potatoes, savory green beans and mushroom gravy that captures all the flavors of Thanksgiving! View the recipes here

Meeting Protein Needs Simply by Eating

By Micaela Karlsen, MSPH

Imagine running into a friend at the gym who was just finishing her aerobic workout. Sweaty and flushed, she downs a bottle of water and remarks, “Got to get my hydrogen!” While we may instinctively sense that there is something odd about that statement, in Western countries, and particularly the U.S., people make very similar comments on a regular basis. Read the full article here.

Farms 2 Forks Weekends Kick-Off in
Clearwater, FL January 4-6

Kick-off the new year, escape the winter doldrums, and learn how to master the "plant-strong" lifestyle at the debut of Farms 2 Forks Weekends in Clearwater, Florida from January 4-6.
The getaway event will take place at the Hyatt Regency Clearwater Beach Resort and Spa, situated between the turquoise waters of the Gulf of Mexico and the picturesque Intracoastal Waterway.
Join host Rip Esselstyn along with Dr. Caldwell Esselstyn, Dr. Doug Lisle, Jeff Novick and others for a weekend of food, fun, and education! Click here for more info and to sign up now!

T.V. News Anchor Watches Forks Over Knives,
Adopts Plant-Based Diet

Portland, Maine T.V. news anchor Jeff Peterson watches Forks Over Knives and adopts plant-based diet overnight. In 60 days he reported 31 pounds of weight loss, plummeting cholesterol levels and increased energy, adding that the lifestyle is "like the medicine of the 21st century." Read the full article in the Portland Press Herald.

Food for 9 Billion: Satisfying China's
Growing Demand for Meat

PBS featured an 11-minute news segment about China's growing appetite for meat and the stress it's placing on the world's largest country. Watch the video on PBS.

Pumpkin and Anasazi Bean Stew

By Del Sroufe

Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily available in grocery stores. If you can’t find them, use pinto beans instead. View the recipe here.

Almost Instant Pumpkin Pudding

By Chef AJ
Who needs to bake a pumpkin pie when you can have the taste of pumpkin pie in just minutes? This pudding is so easy and delicious you will want to make it all year round. View the recipe here.

Forks Over Knives–The Cookbook a
New York Times Bestseller for 11th Week

Forks Over Knives–The Cookbook is a New York Times Bestseller for the 11th week landing at #12 in Advice, How-To and Miscellaneous. 
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