Megan Edwards
Megan Edwards is a staff writer and content producer for Forks Over Knives. She is also a certified RYT-500 yoga teacher who is passionate about cultivating holistic wellness through plant-based eating, mindful movement, and meditation. With a background in journalism and marketing, she supports both the online presence and quarterly print magazine for Forks Over Knives.
All Contributions from Megan Edwards (110)
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See article1 Simple Move You Can Do at Home to Manage High Blood Pressure
Got high blood pressure? Research published in the British Journal of Sports Medicine found that the humble wall squat is the best move to get it in check. The study analyzed data from 270 randomized controlled trials involving 15,827 participants to compare the blood pressure-reducing effects of five different types of exercise: isometric, aerobic, strength […] -
See articleCultivating Health: Meet the Doctor Combining Medicine and Farming
At his 342-acre Ethos 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. We chatted with the innovative doctor about his decision to go plant-based, the growth of the food-as-medicine movement, his best tips for growing veggies at home, […] -
See articleHow to Make Infused Water: Our Favorite Flavor Combos
The world’s healthiest beverage is water, but you don’t always have to drink it plain. Infusing your water with fresh fruit, veggies, and herbs is a great way to add flavor and visual appeal, without any questionable additives. Read on for a few tips to ensure your H2O is expertly infused, plus our favorite ingredient […] -
See article19 Nice Cream Recipes for Hot Summer Days
Beat the heat with these frosty treats that are entirely plant-based and oh-so-delicious. Nice cream is made by blending frozen chunks of banana to get a creamy, custard-like texture for a vegan equivalent of soft serve ice cream. Tons of scrumptious flavors can be built from this base by adding more ingredients such as frozen […] -
See articleAttract Bees, Butterflies, and Other Pollinators to Your Yard with These Expert Tips
What do bees, butterflies, bats, and beetles all have in common? They’re top-tier pollinators—and our global food system relies on them. “Close to 80% of flowering plants need a pollinator to reproduce, and about 30% of the food we eat can be traced back to a pollinator,” explains Mace Vaughan, co-director of pollinator and agricultural […] -
See articleMeet Hellah Sidibe: The Vegan Athlete Who Ran Across the U.S. in 84 Days
Mali-born Hellah Sidibe grew up playing soccer before emigrating to the U.S. When visa issues prevented him from joining a Major League Soccer team, he pushed through the disappointment by starting a run streak. He hasn’t missed a single day of running since 2017. In 2021 Sidibe ran across the United States to raise money […] -
See articleCarleigh Bodrug of PlantYou Shares How to Transform Chickpea Water into Chocolate Mousse
While it may not sound very appetizing, chickpea water—also called aquafaba—is a secret weapon when you want to whip up velvety vegan desserts. We often pour the liquid from canned chickpeas down the drain, but this overlooked ingredient can be the key to creating unexpectedly decadent treats. “I first learned about the magical power of […] -
See article7 Healthy Vegan Risotto Recipes That Will Blow Your Mind
Risotto is Italian comfort food at its finest. Warm, savory, and starchy, the irresistible combination of creamy rice and aromatic herbs hits the spot when you’re in the mood for a satisfying meal. While traditional risotto is made with a hefty dose of oil, butter, and cheese, our scrumptious vegan risotto recipes swap unhealthy ingredients […] -
See article9 Incredible Vegan Ethiopian Recipes
Ethiopian cuisine is an absolutely delightful sensory experience: Fragrant spices infuse every dish, colorful produce turn your plate into an edible rainbow, and spongy crepe-like bread is used instead of utensils to scoop up your meal. Better yet, many dishes are naturally plant-based and full of nourishing ingredients that make it perfect to serve in […] -
See article25 Recipes to Use Up That Can of Cannellini Beans in Your Cupboard
Not sure what to do with that lone can of cannellini beans that’s sitting in your pantry? We’ve gathered up our favorite recipes that use these nutrient-dense legumes to show you just how versatile (and delicious) white beans can be. Whether you want to blend them into a creamy dip, simmer them in brothy soups, […] -
See articleLinda Tyler’s New Anti-Inflammatory Cookbook Showcases the Power of Healing Foods
Inflammation can be likened to the bogeyman of the health and wellness realm: Most people know they want to avoid it, but they can’t quite define it, and there’s a lot of misinformation clouding the truth. Linda Tyler—who has dedicated years of research to understanding the diet-based triggers of inflammation and chronic disease—is here to […] -
See articleCulinary Medicine at NYU: Dr. Sara Zayed’s Mission to Revolutionize Medical Education
Recent medical school graduate Sara Zayed, MD, traded a career in software engineering to pursue a plant-based primary care practice. But she’s not just helping patients: By spearheading a Culinary Medicine curriculum at NYU, she’s changing the game for doctors in training. FOK spoke with Zayed about her transition into the medical world, why she […]
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