Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N.
Ann and Jane Esselstyn are a mother-daughter team with decades of experience developing delicious, healthful dishes both for their family and for Dr. Caldwell Esselstyn’s many grateful patients. They co-authored Be a Plant-Based Woman Warrior and The Prevent & Reverse Heart Disease Cookbook, and regularly feature heart-healthy recipes on their popular YouTube channel. Ann developed the recipes for The New York Times bestselling book Prevent and Reverse Heart Disease. Jane is a wellness instructor and a plant-strong presenter and cook, as well as a married mother of three. She created the recipe section for the bestselling Plant-Strong and The Engine 2 Seven-Day Rescue Diet, and co-authored The Engine 2 Cookbook with her brother, Rip Esselstyn. Ann and Jane live next door to each other in Cleveland, Ohio. Follow them on Instagram.
Photo by Donna Ruhlman
All Contributions from Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N. (8)
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See articleAnn’s Short Flax Biscuits
These oat flour–based flax biscuits from Ann Esselstyn are perfect for when you need a delicious, wholesome addition to a meal. With only four ingredients, they take just a few minutes to mix. Flaxseeds add extra oomph and help bind the dough, while baking powder keeps them light and airy. Serve with jam, fruit, or […] -
See articleMommy’s Mushroom Gravy 3.0
“We love this recipe so much,” write Ann and Jane Esselstyn in their cookbook Be a Plant-Based Woman Warrior. “And since it has changed in small, nuanced ways over the years, we continue to refine it in our cookbooks. This recipe uses more onion, more mushrooms, and no alcohol. The flour is also optional as […] -
See articleChickpea Omelet
This wonderful egg-free omelet is easy to make and is good for breakfast, lunch, or dinner. From The Prevent and Reverse Heart Disease Cookbook Find this recipe and more in the Forks Over Knives Recipe App. -
See articleBig Bean Soup
Our daughter-in-law Polly told us about this bean soup. Since we are lima bean fans, we couldn’t resist this interesting bean soup recipe that combines limas and sweet potatoes! The large limas add a surprise meaty feel, and the sweet potatoes add a good sweetness. The combination is fabulous! And beautiful. And, oh, those big […] -
See articleCannellini White Bean Sauce
Serve this cannellini bean sauce over kale, greens, salads, grains, or veggies, or use as a spread for sandwiches or as a topping on pizza. -
See articleKale Bruschetta
We adore kale bruschetta as an appetizer, and so does everyone else. It is always the first empty platter at our holiday party! -
See articleEasy Black Bean Salad
We could eat this black bean salad for every meal in summer, even breakfast. This is the salad I make when I have to take a dish to an event because it is so quick to make, and everyone comes back for seconds. This black bean salad recipe is the best advertisement for delicious no-oil […] -
See articleSmoky Little Devils
These tiny stuffed potatoes are absolutely beautiful, and, oh so delicious as hors d’oeuvres or the center part of a meal. Be sure the potatoes are tiny. And remember to hold back! Don’t eat them all before your guests arrive! From The Prevent and Reverse Heart Disease Cookbook
Master The Art Of Plant-based Cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.