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.

A NEW LEAF

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.

NEW POTATOES • The flaky-skinned spuds are a spring and summer delicacy.

STUFFED DATES 5 ways • Plump Medjool dates are perfect for stuffing with sweet and spicy fillings. Enjoy these 15-minute recipes as snacks or appetizers.

BE A PAL TO POLLINATORS • What do bees, butterflies, bats, and beetles all have in common? They’re top-tier pollinators—and our global food system relies on them.

DENMARK MAKES PLANT-BASED HISTORY

CHICKPEA FLOUR • Flavorful, nutritious, and versatile, chickpea flour should be in every kitchen.

ERIC YOUNG BEFORE A WFPB LIFESTYLE • Eric had high blood pressure and cholesterol, low testosterone, and excess weight that he couldn’t keep off.

KIMBERLY EALLONARDO BEFORE A WFPB LIFESTYLE • Kimberly was already struggling with multiple sclerosis when, at age 39, she learned she had advanced kidney disease.

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

THE SWEET SPOT • Got a sweet tooth? We asked plant-based pros what they reach for when they’re craving a little treat.

HOMEGROWN HEALTH • At his 342-acre farm in New Jersey, Ron Weiss, M.D., combines his talents as a botanist, farmer, and physician to empower his patients to use food as medicine.

DON’T TRUST THE PROCESS • AMERICANS EAT MORE ULTRA-PROCESSED FOODS THAN EVER—ESPECIALLY CHILDREN, WHO GET 67% OF THEIR DAILY CALORIES FROM THEM. BUT WHAT EXACTLY ARE THEY, AND HOW DO THEY IMPACT OUR HEALTH?

EASY ENERGIZING BREAKFASTS • Power up your day with these deliciously simple morning meals.

SPRING farmers market SALADS • Salads are the perfect way to use those tender new veggies on offer at farmers markets.

RICHARD FERRANDINO • AFTER A WFPB LIFESTYLE

bento box lunches • Japanese-style lunch boxes help you organize a meal that’s balanced and fun to eat. Try our travel-friendly recipes and easy side ideas.

WFPB SKILL BUILDERS • There are certain things WFPB cooks make over and over (and over) again. Here are 6 recipes that will improve your plant-based life, plus pro tips you need to know.

WE LOVE Radishes • Radishes can (and should) go beyond the relish tray. Add some of their peppery zip to focaccia, spring rolls, salads, and bowls.

ARDIS COFFMAN • BEFORE A WFPB LIFESTYLE

SOULFUL SOUPS inspired by monastic kitchens • Cookbook author and chef Jody Eddy has visited monasteries around the world to glean their lessons on plant-forward, sustainable cooking. In this collection, she shares six flavorful soup and stew recipes inspired by her travels.

A SENSE OF PLACE • In these snapshots, Jody Eddy highlights the people and places that inspired the recipes.

SCRAPPY COOKING Special • Enjoy more flavor and less waste with these scrappy recipes from Carleigh Bodrug, including a preview of three recipes from her upcoming book, PlantYou Scrappy Cooking, out April 2.

AIR FRIES • Sure, we’ve got your classic fried russets. But you...