Join the Conversation that’s Changing the Way America Eats
FORKS OVER KNIVES examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods.
The major storyline traces the personal journeys of Dr. T. Colin Campbell, a nutritional biochemist from Cornell University, and Dr. Caldwell Esselstyn, a former top surgeon at the world renowned Cleveland Clinic. Inspired by remarkable discoveries they made, these men conducted several groundbreaking studies. Their separate research led them to the same startling conclusion: degenerative diseases like heart disease, type 2 diabetes, and even several forms of cancer, could almost always be prevented – and in many cases reversed – by adopting a whole foods, plant-based diet.
The idea of food as medicine is put to the test. Cameras follow “reality patients” who have chronic conditions from heart disease to diabetes. Doctors teach these patients how to adopt a whole foods plant-based diet as the primary approach to treat their ailments – while the challenges and triumphs of their journeys are revealed.
The film features leading experts on health and tackles the issue of diet and disease in a way that will have people talking for years.
- Food as Medicine
- What About Organic Meat and Dairy?
- The Latest on Diabetes
- Tax Dollars for Dairy
- Benefits from the Plant-Based Diet
- Filmmakers Discuss Forks Over Knives
Forks Over Knives The Extended Interviews
Following up on one of the most influential documentaries of all time, Forks Over Knives, comes Forks Over Knives The Extended Interviews. This video includes never-before-seen footage from the film’s expert interviews, covering several themes in greater depth and addressing important issues that weren’t touched on in the movie.
Forks Over Knives The Extended Interviews covers more than 80 topics, including:
- How much protein do we need?
- Animal vs. plant nutrients in cancer promotion
- Why are some vegetarian and vegans unhealthy?
- Is a healthy vegan diet easy to follow?
- Why portion control doesn’t work
- Oil, fish, supplements, and more!
Featuring leading experts T. Colin Campbell, Ph.D., Caldwell Esselstyn Jr., M.D., Neal Barnard, M.D., John McDougall, M.D., Pam Popper, N.D., Doug Lisle, Ph.D., and Terry Mason, M.D., Forks Over Knives The Extended Interviews is must-see viewing for anyone interested in the powerful relationship between food and health!
The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
New York Times Bestseller
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 and people listened.
Now, for the first time, The Forks Over Knives Plan shows you how to put this life-saving (and 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 clear, simple plan that focuses on hearty comfort foods and does not involve portion control or worrying about obtaining single nutrients like protein and calcium.
Week 1 you’ll begin with breakfast and learn how to stock your refrigerator to help support this new way of eating.
Week 2 you’ll move on to lunch and learn the basics of meal planning to keep yourself on track.
Week 3 you’ll reimagine dinner and find out how to combat cravings.
Week 4 you’ll master all the tricks and tips you’ll need for the long haul, including how to eat on the go and how to snack healthily.
You’ll also get 100 simple, tasty recipes to keep you on the right track, beautiful photographs, and advice throughout the book from people just like you. Find out why physicians, athletes, fitness professionals, and others all over the world are overhauling what they eat and feeling better than even before. 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.
Forks Over Knives – The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year
New York Times Bestseller
A whole-foods, plant-based diet has never been easier or tastier, 300 brand-new recipes for cooking the Forks Over Knives way, every day!
Forks Over Knives the book, the film, the movement is back again in a Cookbook. The secret is out: If you want to lose weight, lower your cholesterol, and prevent (or even reverse!) chronic conditions such as heart disease and type 2 diabetes, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them or you’d like to be you need this cookbook.
Del Sroufe, the man behind some of the mouthwatering meals in the film, proves that the Forks Over Knives philosophy is not about what you can’t eat, but what you can. Chef Del and his collaborators Julieanna Hever, Judy Micklewright, Isa Chandra Moskowitz, and Darshana Thacker transform wholesome fruits, vegetables, grains, and legumes into 300 recipes classic and unexpected, globally and seasonally inspired, and for every meal of the day, all through the year:
- Breakfast: Very Berry Smoothie, Breakfast Quinoa with Apple Compote
- Salads, Soups and Stews: Kale Salad with Maple-Mustard Dressing, Lotsa Vegetable Chowder, Lucky Black-Eyed Pea Stew
- Pasta and Noodle Dishes: Sicilian Cauliflower Linguine, Stir-Fried Noodles with Spring Vegetables
- Stir-Fried, Grilled and Hashed Vegetables: Grilled Eggplant Steaks
- Baked and Stuffed Vegetables: Millet-Stuffed Chard Rolls
- The Amazing Bean: White Beans and Escarole with Parsnips
- Great Grains: Polenta Pizza with Tomatoes and Basil
- Desserts: Apricot Fig Squares, Bursting with Berries Cobbler
. . . and much more!
Simple, affordable, and delicious, the recipes in Forks Over Knives The Cookbook put the power of real healthy food in your hands. Start cooking the plant-based way today it could save your life!