From the creators of the groundbreaking documentary comes the New York Times bestselling diet plan Sanjay Gupta called “the prescription you need to live a long, healthy life”—a plan to transition to a delicious whole-foods, plant-based diet in just twenty-eight days.
The trailblazing film Forks Over Knives helped spark a medical and nutritional revolution. Backed by scientific research, the film’s doctors and expert researchers made a radical but convincing case that modern diseases can be prevented and often reversed by leaving meat, dairy, and highly refined foods off the plate and adopting a whole-food, plant-based diet instead.
Now, The Forks Over Knives Plan shows you how to put this life-saving, delicious diet into practice in your own life. This easy-to-follow, meal-by-meal makeover is the approach Doctors Alona Pulde and Matthew Lederman (featured in the documentary) use every day in their nutritional health practice—a simple plan that focuses on hearty comfort foods and does not involve portion control or worrying about obtaining single nutrients like protein and calcium.
In just four short weeks you’ll learn how to stock your refrigerator, plan meals, combat cravings, and discover all the tips and tricks you’ll need to eat on the go and snack healthily. You’ll also get 100 simple, tasty recipes to keep you on the right track, beautiful photographs, a 28-day eating guide, and advice throughout the book from people just like you.
Whether you’re already a convert and just want a dietary reboot, or you’re trying a plant-based diet for the first time, The Forks Over Knives Plan makes it easier than ever to transition to this healthiest way of eating…and to maintain it for life.
In the wake of the popular book Forks over Knives (which was also made into a film), physicians Pulde and Lederman (coauthors of Keep It Simple, Keep It Whole) explain how readers can change over to a whole-food, plant-based diet. Part I lays out the science behind the lifestyle/diet, which focuses on "fruit, vegetables, tubers and starchy vegetables, whole grains, and legumes" (meat, oils, eggs, and dairy are excluded). In Part II, readers are led chapter by chapter through the four-week transition to the Forks over Knives breakfast, lunch, and dinner, with week four devoted to"fine-tuning your lifestyle" and being prepared to deal with dining out, travel, and socializing. To their credit, Pulde and Lederman admit that some lifestyle changes may not come easily or swiftly for all and encourage readers to move at their own pace. Part III serves up 100 recipes from chefs Darshana Thacker and Del Sroufe, ranging from simple breakfast smoothies to Polenta Curry. Those new to the plan may be surprised that portion control is out the window; because, as the authors point out, plant-based foods have a lower calorie density, larger portions are required to maintain satiety (without weight gain). This is a worthy addition to the growing Forks over Knives library.