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.

Refresh and Renew

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.

Forks Over Knives

CONTRIBUTORS

THE FEED • Fresh ideas, expert tips, news, and inspiration for your whole-food, plant-based lifestyle.

FENNEL • Find out what makes the frond-tipped veggie so special.

5 EASY THINGS TO MAKE WITH QUINOA • The go-to grain is for more than just side dishes.

SPREADING HEALTH • The Physicians Committee for Responsible Medicine launched its Food for Life education program in 2001 with one simple but ambitious goal: to help people regain their health through food.

THE ONE INGREDIENT NEVER TO PUT IN YOUR SLOW COOKER

MORE PROCESSED FOODS, MORE IBD

PLANTS VS. ERECTILE DYSFUNCTION

TOFU • For thousands of years, tofu has been a plant-based staple in Asian cuisines. Here’s what you need to know to confidently cook with it.

SHANE BROOKS • A widowmaker heart attack convinced Shane he was on the fast track to early death.

ANDREA KANE • A decade of rheumatoid arthritis pain left Andrea overweight and exhausted.

STAYING FIT AFTER 40

BETTER PLEATHER • The pl in pleather used to mean plastic, but the future is plant-based. From the affordable to the splurgy, here’s a peek at how designers are harnessing the power of cactus, apple, pineapple, and more to make cruelty-free leather that’s better for the planet.

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

ATHLETE TO EDUCATOR • Bodybuilder and personal trainer Ronnie Penn is inspiring others with his amazing plant-powered gains.

3 MUSCLE-BUILDING MYTHS I BUSTED AFTER GOING VEGAN

SEEDS OF CHANGE • How do you share information with those suffering from an illness that could be helped by a WFPB diet? Here are some things that work, and others that don’t, according to FOK readers and plant-based experts.

5 HEALTHY WAYS TO PLANT SEEDS OF CHANGE

BREAKFAST OF CHAMPIONS • The morning meal has long reigned as the most important of the day. We asked a few plant-based pros about their go-to breakfasts.

HASH BROWNS 4 WAYS • Breakfast, lunch, or dinner, it’s always a good time for hash browns.

“WITHIN A YEAR I DROPPED 90 POUNDS, AND I’VE EASILY KEPT THE WEIGHT OFF.”

ZANY graing WINTER SALADS • Dial up the heartiness factor with winter salads based on whole grains such as robust barley, chewy farro, and versatile buckwheat groats.

COOKING GRAINS: A CHEAT SHEET

Lunch for Days • Spend a couple of hours cooking on the weekend and you can have lunches prepped for the rest of the week. Two main recipes each make three very different meals that will relieve lunchtime boredom.

MEZE Magic • Inspired by Lebanese mezes, or small plates, this fresh and flavorful lineup features luscious dips, zesty salad, flaky flatbreads, and crispy falafel. Make one or two as appetizers or all six for a sociable meal.

SOUPS AND STEWS • These are the mainstays of wintertime cooking. Use your electric multicooker to get slow-simmered flavor fast.

THE Random ROOTS • Give lesser-known root vegetables some love in your meal plan. Here are six tasty ideas for rutabagas, turnips, parsnips, celeriac, and more.

6 Meals...