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.

SOUP SEASON!

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.

DELICATA SQUASH • Get the skinny on this lusciously sweet squash with an edible skin.

QUESADILLA PARTY! 5 FLAVORFUL RECIPES • Who needs cheese when you’ve got these scrumptious plant-based options? Serve them as starters or a light meal.

ON OUR RADAR

FOOD AND MEDICINE

CAN YOU EAT YOUR WAY TO BETTER FITNESS?

PLANTS VS. FIBROMYALGIA PAIN

BREATHING FOR BRAIN HEALTH

MIKE LEWIS • BEFORE A WFPB LIFESTYLE

JULIA DUNAWAY • BEFORE A WFPB LIFESTYLE

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

TEACHABLE MOMENT • Recent medical school graduate Sara Zayed, MD, traded a career in software engineering to pursue a plant-based primary care practice. But she’s not just helping patients: By spearheading the Culinary Medicine program at NYU, she’s changing the game for the next generation of doctors.

HELP FOR HEARTBURN • Though heartburn is common, it’s not necessarily harmless. Ignoring frequent symptoms can lead to serious complications. Here’s how you can take control.

CREAMY, DREAMY PARTY DIPS • These plant-based recipes are quick, healthy, and good enough for company.

BEYOND MASHED POTATOES • Here are four side-dish purees to get you out of the mashed-rut.

ROOTS & FRUITS • Jazz up humble root vegetables, such as carrots, celery root, turnips, and potatoes, by using them in salads with colorful, sweet fruit.

7-INGREDIENT SOUPS • You don’t need a long list of ingredients to make these hearty fall soups.

MELBA FEAGIN • AFTER A WFPB LIFESTYLE

CENTER-of-TABLE Roasts • Sink your carving knife into a new kind of roast this holiday season. Stuffed cabbage, whole roasted cauliflower, slices of stuffed butternut squash, and a showstopping loaf roast will wow your guests.

RECIPE REMIX • Get creative with flexible recipes that make the most of what’s already in your fridge, freezer, and pantry.

EASY ONE-PAN MEALS • Keep supper simple and cleanup easy with complete meals made in just one pot.

Cooking with WILD RICE • This special grain is really a seed, though we treat it like rice. Here are some tasty ways to add it to your meal rotation—pilaf, salad, soup, dressing, and even bread.

JOHN RILEY • BEFORE A WFPB LIFESTYLE

VIBRANT VIETNAMESE FARE • Sample the fresh, fragrant cuisine of Vietnam with these six comforting and easy-to-make recipes from chef and Vegetarian Viet Nam author Cameron Stauch.

Sweetened with Dates • Dates have a candylike sweetness and can be used in whole or syrup form instead of sugar in desserts.

QUICK THICKENERS • Soup too thin? Stew too brothy? Adjust the consistency with one of these wholesome add-ins.