Discover how to “feed your family a plant-based diet that is delicious, cost-effective, and easy” (Mayim Bialik, author of Mayim’s Vegan Table) with this complete and accessible cookbook filled with more than 125 delicious and kid-friendly recipes and plenty of tips for raising a whole-foods-loving family.
After the trailblazing film Forks Over Knives helped spark a medical and nutritional revolution, more and more people continue to adopt a whole-food, plant-based lifestyle. Now, doctors Alona Pulde and Matthew Lederman share those same values for the entire family.
Filled with more than 125 quick and easy recipes, helpful tips, and the latest in scientific findings, Forks Over Knives Family teaches you why whole food, plant-based eating is the best way to keep your family well-nourished through the years. Beginning with pregnancy and moving into the teenage years, this guide tackles all the most important topics to keep your family’s health on track, from dealing with allergies to traveling to parties and play dates, and more.
Providing an in-depth look at the role of nutrition at every stage of a child’s development and bolstered by easy-to-understand tips and tricks, “Forks Over Knives Family serves up delicious, whole food recipes that everyone in your house will enjoy” (Michelle and Matt, authors of the New York Times bestseller Thug Kitchen).
Doctors Pulde and Lederman capably build on the philosophy laid out in their previous book (The Forks Over Knives Plan) that "a whole-food, plant-based diet is the optimum choice a person can make." This installment is a handbook for parents to help them and their families transition to such a diet. Separate chapters cover pregnancy, infancy, and childhood, along with issues that come up once children begin spending more time outside the home, such as handling school lunches. The authors draw on their medical and parental expertise, as well as advice and information that comes from interviews with visitors to their website. This is a manual, not a book that requires reading from front to back. Readers can pick morsels relevant to them and leave the rest. Over half of the book is a cookbook with delicious-sounding recipes from chef Darshana Thacker for both basic foods like muffins and baked ziti and more unusual fare such as Sunflower Seed Pat and Chickpeazella Sticks. Throughout, the writing is accessible and well-documented by footnotes.