How to Lose Weight Without Losing Your Mind Forks Over Knives 2024-10-22 | How to Lose Weight Without Losing Your Mind
Whats for Breakfast? Forks Over Knives 2024-05-18 | Starting your day in the healthiest way can still be delicious! Steven and Cory are diving into breakfasts!
Grow Your Own Vegetables Forks Over Knives 2024-05-11 | Looking to save money and get fresher, better quality food? Starting your own garden is easier than you think! We're joined by Denise Beins and Stacey Murphy of Grow Your Own Vegetables to show us how.
The Power Foods Diet - Featuring Dr. Neal Barnard Forks Over Knives 2024-05-04 | Renowned plant-based expert Dr. Neal Barnard joins us to discuss the Power Foods Diet, which can help you feel better, live longer, and vastly improve your quality of life.
Getting Started with a Plant-Based Diet Forks Over Knives 2024-04-27 | Transitioning to a plant-based diet might seem intimidating, but we have some tips and tricks to help you make it easier!
Transforming Leftovers Forks Over Knives 2024-04-13 | In case you missed PlantYou's Carleigh Bodrug on last week's live, we're continuing the conversation of wasting no food. This week, we've got some amazing ideas for transforming your leftovers into tasty, satisfying dishes!
Mousse on the Loose: Cooking with Carleigh Bodrug! Forks Over Knives 2024-04-06 | In a special Forks Over Knives live broadcast, the amazing Carleigh Bodrug joins us! She's making a recipe from her newest cookbook: PlantYou Scrappy Cooking!
Getting Your Partner to Eat More Plants Forks Over Knives 2024-03-29 | You've decided to embrace a healthier, plant-based lifestyle. Now how do you get your partner to eat more plants, too? We've got plenty of tips that just might do the trick!
Eating for Just $3 a Meal - Really! Forks Over Knives 2024-03-23 | One of the myths of healthy eating is that it is expensive. We're here to show you how you can eat healthily for just $3 a meal - really!
Finding New Favorites to Satisfy Cravings Forks Over Knives 2024-03-09 | When you go plant-based, many think they must give up their favorites. In most cases, it is simply a matter of finding new favorites to satisfy those cravings!
Tips for Dining Out When Plant-Based Forks Over Knives 2024-03-01 | Finding plant-based options when dining out doesn't have to be difficult, especially with these pro tips from Forks Over Knives. Plus, we'll be answering your questions live.
❤️ Food is Your Love Language Forks Over Knives 2024-02-09 | What's the best way to show your love this Valentine's Day (and every day)? Food is the best way to emphasize your health and your loved ones' health and to show you care about someone.
Tips to Stay Consistent Forks Over Knives 2024-02-03 | Staying on track can be challenging for some, so the guys are here with tips to stay consistent with your eating habits, no matter the occasion!
Dynamics in a Plant-based Family Forks Over Knives 2024-01-27 | What happens at family gatherings when not everyone in your family is plant-based? We've got tips to help the dynamics go easier.
Quick & Easy Tips for Meal Prep Forks Over Knives 2024-01-20 | Join Steven and Cory as they give some quick tips to make your meal prep easier.
Plant-based Chewy Apple-Raisin Oatmeal Cookies Forks Over Knives 2024-01-13 | Sometimes you need a delicious treat to satisfy that sugary craving. We have just the cookie to tickle your tastebuds and fuel your health. Join us for the fun!
A Plant-Based Thanksgiving Cooking Demo Featuring Ann & Jane Esselstyn Forks Over Knives 2023-11-14 | GEAR UP FOR THANKSGIVING WITH A RECIPE DEMO FROM THE FIRST FAMILY OF PLANT-BASED EATING!Gear up for Thanksgiving with a recipe demo from the first family of whole-food, plant-based eating.Nobody knows WFPB family cooking better than mother-daughter duo Ann and Jane Esselstyn. In this replay of a live Forks Over Knives webinar, Ann and Jane will demonstrate how to make a few of the Esselstyn family’s favorite holiday recipes, including Kale Bruschetta, Good Garlicky Mashed Potatoes, and (from their most recent cookbook, Be a Plant-Based Woman Warrior) Mommy’s Mushroom Gravy 3.0. Start planning your Thanksgiving menu and get in the holiday spirit with the always entertaining and inspiring Esselstyns. Watch them prepare:Mommy's Mushroom Gravy 3.0: forksoverknives.com/recipes/vegan-sauces-condiments/mommys-mushroom-gravyGood Garlicky mashed Potatoes: forksoverknives.com/recipes/vegan-salads-sides/good-garlicky-mashed-potatoesKale Bruschetta: forksoverknives.com/recipes/vegan-snacks-appetizers/kale-bruschettaSign up for a free trial of Forks Meal Planner to access these recipes and more, as part of our featured plan, "Plant-Based Thanksgiving Feast Featuring Esselstyn Family Faves": forksoverknives.com/meal-plannerSUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎 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, they regularly feature heart-healthy recipes on their popular YouTube channel, and both serve as facilitators for The Esselstyn Foundation. 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 FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
What Causes Type 2 Diabetes (Its Not Sugar!) and How to Reverse It with Dr. Neal Barnard Forks Over Knives 2023-10-03 | 1 IN 3 AMERICANS HAVE PREDIABETES. MOST DON'T KNOW THEY HAVE IT.According to CDC estimates, more than 37 million Americans are living with diabetes. Roughly 90–95% have Type 2 diabetes, a serious chronic condition that can lead to heart disease, chronic kidney disease, and vision loss. An additional 96 million are headed down the same path with prediabetes, and 8 out of 10 of them don’t even know they have it.The good news is Type 2 diabetes can be prevented and reversed with basic lifestyle changes. In this free webinar, best-selling author and physician Neal Barnard, MD, will cut through the confusion about diet and diabetes and present proven, drug-free strategies for preventing and reversing this dangerous disease.SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎 Neal Barnard, MD, FACC, is an adjunct professor of medicine at the George Washington University School of Medicine and president of the Physicians Committee for Responsible Medicine. He has led numerous research studies investigating the effects of diet on diabetes, body weight, and chronic pain, including a groundbreaking study of dietary interventions in Type 2 diabetes, funded by the National Institutes of Health, that paved the way for viewing Type 2 diabetes as a potentially reversible condition. He has authored more than 20 books and is the editor in chief of the Nutrition Guide for Clinicians.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
The Hidden Truth About Cholesterol: What Your Doctor Hasnt Told You with Dr. Columbus Batiste Forks Over Knives 2023-10-03 | High cholesterol, a notorious risk factor for heart disease that affects 38% of Americans, can be effectively managed and even reversed through the incredible healing combination of a healthy diet and exercise.But that’s not the whole story.In this free webinar, one of the top interventional cardiologists in the country, Columbus Batiste, MD, reveals some little-known truths about cholesterol and its relationship to heart health. Dr. Batiste shares his best advice on how to navigate the labyrinth of high-cholesterol risk factors and make informed choices to protect your heart for the long term.SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎 Dr. Columbus Batiste is a board-certified interventional cardiologist, assistant clinical professor at the University of California Riverside School of Medicine, and regional chief of cardiology for Southern California Permanente Medical Group. Dr. Batiste's mission is to break the cycle of using prescriptions and procedures as the sole management for chronic disease, and promote long-term, lifestyle-oriented solutions for his patients, including nutrition, stress reduction, and exercise.Understanding that the health of an individual is uniquely tied to their community, Dr. Batiste co-founded the nonprofit organization Healthy Heart Nation. He has lectured in multiple countries regarding the power of lifestyle medicine centered in whole-food, plant-based nutrition. He is awaiting release of his first book, entitled SELFish: A Cure for a Stressed and Broken Heart.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Plant-Based Thanksgiving Cooking Demo - With Chef AJ Forks Over Knives 2022-11-10 | Learn how to prep a healthy vegan Thanksgiving feast in a flash with plant-based superstar Chef AJ.Feeling a little stressed about putting together a whole-food, plant-based meal for friends and family this Thanksgiving? Let us show you how simple and delicious your plant-based Thanksgiving can be. In this live webinar, Chef AJ will demonstrate how to make four easy and awesome Forks Over Knives recipes, including a gorgeous roasted veggie side dish, hearty meat-free loaf, super-quick cranberry relish, and a polenta-based apple cake. Vegan, oil-free, and gluten-free, these four recipes are perfect for pleasing a crowd. Join us to see how it’s done, ask questions, and get excited for the holiday.SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt-, and gluten-free desserts. She is the host of YouTube show Chef AJ Live. She is proud to say that her IQ is higher than her cholesterol. In 2018 she was inducted into the Vegetarian Hall of Fame. FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Veggie Fajitas from Forks Meal Planner Forks Over Knives 2022-08-02 | Veggie Fajitas - Click SHOW MORE for the Full RecipeThis recipe is from Forks Meal Planner, a weekly meal-planning tool to keep you on a healthy plant-based path. Try Forks Meal Planner for free for two weeks here: forksoverknives.com/meal-plannerWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/vegan-burgers-wraps/veggie-fajitasINGREDIENTS:- 4 portobello mushrooms, stemmed & sliced- 2 red bell peppers, thinly sliced (2 cups)- 1 red onion, thinly sliced (1 cup)- 4 cloves garlic, minced- 1 tablespoon grated fresh ginger- 1 teaspoon ground cumin- 3 cloves garlic, peeled and minced- 1 tablespoon low-sodium soy sauce (or tamari or liquid aminos)- 1 tablespoon pure maple syrup- 3 tablespoons fresh lime juice- ½ cup fresh cilantro, finely chopped (optional)- Sea salt, to taste- Freshly ground black pepper, to taste- 12 corn tortillas- 1 cup store-bought salsa- 1 avocado, diced (optional)DIRECTIONS:- In a large skillet over medium heat, cook portobellos, bell peppers, red onions, garlic, ginger, and cumin, stirring occasionally, until the water released from the mushrooms has been absorbed and the vegetables are tender, about 15 minutes.- In a bowl, combine soy sauce, maple syrup, and lime juice.- Pour sauce over vegetables and cook until absorbed, a few minutes. Remove from heat. Add cilantro, if desired, and season with salt and pepper to taste.- In a nonstick skillet over medium heat, warm tortillas until soft and pliable, about 20 seconds on each side. Cover with a damp cloth to keep soft until serving.- For each fajita, place about ⅓ cup filling in center of a tortilla, then top with salsa and avocado, if desired.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
Robert Cheeke and Matt Fraizer Share the Truth About Protein & Other Secrets of Plant-Based Athletes Forks Over Knives 2022-07-21 | How do plant-based athletes eat for peak energy, performance, and recovery—and what can the rest of us learn from their experience?In this webinar, competitive athletes Robert Cheeke and Matt Frazier, co-authors of "The Plant-Based Athlete," are living proof that the human body doesn’t need meat, eggs, or dairy to be strong. They will discuss how a consciously calibrated plant-based diet offers the best possible recovery times, injury prevention, and restorative sleep, allowing athletes—and anyone who is active—to train more effectively with better results.SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Robert Cheeke grew up on a farm in Corvallis, Oregon, where he adopted a vegan lifestyle in 1995 at age 15. In addition to co-authoring The Plant-Based Athlete, he is the author of Vegan Bodybuilding & Fitness, Shred It!, and Plant-Based Muscle. Often referred to as the godfather of vegan bodybuilding, Cheeke tours the world sharing his story of transformation from a skinny farm kid to a two-time natural bodybuilding champion. He is a multisport athlete and entrepreneur, the founder and president of the online community Vegan Bodybuilding & Fitness, and a regular contributor to No Meat Athlete, Forks Over Knives, and Vegan Strong. Robert lives in Colorado with his wife and two rescued Chihuahuas. Matt Frazier is a vegan ultramarathoner, author, and entrepreneur, best known as the founder of the No Meat Athlete movement and host of the No Meat Athlete Radio podcast. He is a co-author of The Plant-Based Athlete, and his book The No Meat Athlete Cookbook was named a Sports Illustrated Best Health and Wellness Book of 2017. Frazier’s first book was No Meat Athlete: Run on Plants and Discover Your Fittest, Fastest, Happiest Self. Matt lives in Charlotte, North Carolina, with his wife, two plant-based athlete kids, and rescued dog and cat. Read more from Robert & Matt here: forksoverknives.com/wellness/bodybuilder-robert-cheeke-ultrarunner-matt-frazier-on-their-new-book-plant-based-athleteFOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Going Plant-Based: Tim Kaufman Shares How to Get Started and Stay in the Game Forks Over Knives 2022-04-14 | Learn the secrets of lasting success on a whole-food, plant-based diet from real-life success story Tim Kaufman.In this webinar, Tim Kaufman of FatManRants will share his amazing personal journey from chronic disease and addiction to health and happiness through a whole-food, plant-based lifestyle. He shares his best advice for getting started with a plant-based diet and staying in the game for the long term.SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Tim Kaufman has appeared on podcasts from around the world and has been featured by Runners World magazine, Good Morning America, Today, People, WebMd, ESPN, and many other media outlets. He uses his platform as an international speaker to educate and motivate people regarding plant-based nutrition, fitness, addiction recovery, overcoming physical challenges, and emotional and spiritual wellness. Read his original Forks Over Knives Success Story here: forksoverknives.com/success-stories/sick-and-disabled-to-healthy-on-a-plant-based-dietFOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Healthy Gut, Healthy Weight: The Plant Foods Connection with Dr. Will Bulsiewicz Forks Over Knives 2022-01-14 | The microbes in your gut are critical to healthy digestive function... and that's just the beginning. In this eye-opening webinar, Dr. Will Bulsiewicz, MD, MSCI, pulls back the veil on the science of weight loss and metabolism and explains why a fiber-fueled diet is the answer for long-lasting weight loss.SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Will Bulsiewicz, MD, MSCI is the New York Times bestselling author of the book "Fiber Fueled." He’s also an award-winning gastroenterologist, gut health expert and the author of more than 20 articles in the top American gastroenterology journals. He’s a graduate of Georgetown University School of Medicine and was chief medical resident at Northwestern Memorial Hospital and chief gastroenterology fellow at the University of North Carolina Hospitals. FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Breast Defense: Cancer-Kicking Strategies with Dr. Kristi Funk Forks Over Knives 2021-10-13 | LEARN HOW CHANGES TO YOUR EVERYDAY DIET AND LIFESTYLE CAN HELP FIGHT BREAST CANCERSUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Breast cancer is one of the most feared diseases in the world. But did you know that only 5 to 10 percent of all breast cancer comes from an inherited gene mutation? That’s right: Up to 90 percent of cancer results from the dietary and lifestyle choices we make every single day—not genetics. Kristi Funk, MD, noted breast cancer surgeon and women’s health warrior at pinklotus.com, dispels common misconceptions about breast cancer and presents evidence-based nutrition and lifestyle secrets to living your healthiest life. Come listen as complex concepts get distilled into simple, actionable, take-it-home-and-start-right-now power!In this replay of a live webinar, Dr. Funk discusses:- The four boulders on the scales of health that tip you toward breast cancer or away from it.- How every time you lift a fork to your mouth, you either fight or fuel breast cancer.- The top 12 foods that breast cancer hates more than kids hate cabbage.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
From Pills to Plants: The Role of Nutrition in Mental Health and Addiction Recovery Forks Over Knives 2021-08-12 | LEARN HOW THE SIMPLEST CHANGE TO WHAT'S ON YOUR FORK CAN PROFOUNDLY IMPACT YOUR MENTAL HEALTHSUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎In 2012, Adam Sud’s life was completely out of control. He was seriously overweight and struggling with multiple addictions and mental health disorders, type 2 diabetes, and other chronic diseases. His life nearly came to an end when he attempted suicide by drug overdose. He checked into rehab and with the help of his parents and a plant-based diet, he began a journey that led to a remarkable recovery. Within one year, he had overcome his addictions, reversed all of his chronic diseases, gotten off all of his medications, and lost 180 pounds.In this replay of a live webinar, Adam discusses:—How a plant-based diet helped him overcome addiction and depression.—What is addiction really? What is the role of nutrition in the disease?—His insights from leading the first clinical research study on plant-based nutrition and mental health and addiction outcomes, which will be published this summer.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Forks Over Knives presents: The Rise of Plant-Based Living Forks Over Knives 2021-05-13 | HOW HAS PUBLIC PERCEPTION OF PLANT-BASED EATING CHANGED OVER THE PAST DECADE, AND WHAT’S NEXT FOR THE MOVEMENT?SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Luminaries from the original Forks Over Knives film reunite for a thought-provoking conversation with plant-based scholar Nina Gheihman, PhD, in celebration of 10 years of Forks Over Knives.Watch T. Colin Campbell, PhD; Neal D. Barnard, MD; Caldwell Esselstyn, MD; Rip Esselstyn; and Forks Over Knives executive producer Brian Wendel discuss how the plant-based movement has grown in recent years, what they see on the horizon, how to navigate the changing landscape in the healthiest possible way, and more.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
7 Habits To Lose Weight and Finally Keep It Off For Good with Chef AJ Forks Over Knives 2021-01-13 | In this recording of a live webinar, plant-based chef and weight-loss expert Chef AJ shares essential tips and strategies for lasting weight loss. SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Chef AJ has coached thousands of clients and helped tens of thousands more with her events, classes, and programs. When she reflected on what makes weight loss successful for some while others struggle, Chef AJ identified some key elements that are vital to long-term success. In this webinar, she shares those tips!* Please note - the coupon code in the video was valid 1-12-21 through 1-18-21FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Harvest Vegetable Instant Pot Minestrone Forks Over Knives 2020-12-11 | Harvest Vegetable Instant Pot Minestrone - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1 TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/vegan-soups-stews/harvest-vegetable-instant-pot-minestroneINGREDIENTS:- 2 cups chopped onions- 1 cup dried white beans (any variety), rinsed and drained- 4 cloves garlic, minced- 1 cup ½-inch pieces carrots- 1 cup ½-inch pieces celery- 1 cup ½-inch pieces parsnips- 1 cup ½-inch pieces turnip- 1 cup ½-inch pieces rutabaga- 1 teaspoon dried basil, crushed- ½ teaspoon dried thyme, crushed- ½ teaspoon dried rosemary, crushed- ¼ teaspoon dried oregano, crushed- 3 cups dried shell pasta- 1 6-oz. can no-salt-added tomato paste- Sea salt and freshly ground black pepper, to tasteDIRECTIONS:- In a 6-qt. Instant Pot multicooker combine onions, beans, and garlic. Stir in 3 cups water.- Lock lid in place; set pressure valve to Sealing. Set cooker on Bean setting and cook 35 minutes. Let stand to release pressure naturally (about 20 minutes). Open lid carefully.- Stir in the next nine ingredients (through oregano). Set cooker on Sauté setting and Low temperature. Cook, uncovered, 10 minutes. Stir in pasta, tomato paste, and 3 cups hot water. Cook, uncovered, 10 minutes more or until pasta is tender but still firm (add 1 cup hot water if necessary). Season with salt and pepper.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more."
Sweet Potato Mini Galettes Forks Over Knives 2020-11-21 | Sweet Potato Mini Galettes - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1 TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/vegan-snacks-appetizers/sweet-potato-mini-galettesINGREDIENTS- 1 medium sweet potato, scrubbed and cut into ¼-inch-thick coins- 1 medium Russet potato, peeled and cut into large pieces- ½ cup raw cashews- 1½ cups whole wheat flour, plus more for dusting- ½ teaspoon baking powder- ½ teaspoon sea salt- 1 small red onion, diced (1 cup)- 1 fennel bulb, diced (1 cup)- ½ tablespoon garlic powder- 1 teaspoon fresh sage (or ½ tsp. dried)- 1 teaspoon fresh rosemary (or ½ tsp. dried)- 2 tablespoons nutritional yeast- 2 tablespoons finely chopped fresh chives - 1 teaspoon white wine vinegar- Sea salt and freshly ground black pepper, to tasteDIRECTIONS:- Place Russet and sweet potatoes in a steamer basket in a large saucepan, keeping Russet pieces to one side and sweet potato to the other side. Add water to saucepan to just below basket. Bring to boiling. Cover and steam 12 to 14 minutes or until tender when pierced with a fork. Uncover pot. Set aside to cool slightly. Transfer Russet potatoes to a bowl and mash. Set aside. - Preheat oven to 375°F. Line a baking sheet with parchment paper.- Soak cashews in ½ cup hot (not boiling) water for 20 minutes. Transfer cashews and their soaking water to a blender. Blend until creamy.- Transfer half of the cashew cream (about ¼ cup) to a food processor fitted with a dough blade. Add mashed potato, the flour, baking powder, and salt. Process just until dough is fluffy; do not overprocess. Set dough aside for 15 to 20 minutes. - On a clean, flour-dusted surface, roll out dough to a tortilla-thin disk. Using a 3-inch round cookie cutter or the top of a drinking glass, cut dough into disks. Arrange disks in a single layer on the prepared baking sheet. Gather remaining dough scraps, and repeat the process until you have 12 disks.- Place one sweet potato coin in the middle of each dough disk. Fold edges of dough upward, pleating the edges to create shallow cups. Bake galettes 20 minutes or until the cups appear half-baked.- Meanwhile, make the filling: In a skillet, stir together onion, fennel, garlic powder, sage, rosemary, and 1 to 2 tablespoons water. Cook over medium for 10 minutes or until onion and fennel are tender, adding more water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in the remaining cashew cream, the nutritional yeast, 1 tablespoon of the chives, and the vinegar. Season with salt and pepper. Remove from heat and let cool.- Top each galette with 1 tablespoon of filling. Bake galettes for 20 minutes more, or until they start to brown around the edges. Garnish galettes with reserved chives and serve warm.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more."
Cranberry-Stuffed Hasselback Apples Forks Over Knives 2020-11-19 | Cranberry-Stuffed Hasselback Apples - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1 TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/vegan-desserts/cranberry-stuffed-hasselback-applesINGREDIENTS:- 2 large red cooking apples, such as Braeburn, Honeycrisp, or Gala- ¼ cup chopped dried cranberries- 2 tablespoons chopped walnuts- 2 tablespoons pure maple syrup- 1 tablespoon finely chopped crystallized ginger- 2 teaspoons orange zestDIRECTIONS:- Preheat oven to 400°F. Halve and core apples. Place cut sides down on cutting board. Arrange wooden skewers or chopsticks lengthwise on opposite sides of each apple half. Cut apple halves crosswise into ¼-inch slices, stopping when knife reaches skewers (to prevent slicing all the way through).- Place apples in a 2-qt. rectangular baking dish. Cover with foil. Bake 20 minutes.- In a bowl stir together the remaining ingredients. Remove apples from oven; remove foil. Spoon cranberry mixture between apple slices and over the tops of apples. Bake, uncovered, 3 to 5 minutes more or until heated through.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more."
Vegan Pumpkin Tart with Oat Crust Forks Over Knives 2020-11-10 | DAIRY-FREE Vegan Pumpkin Tart with Oat Crust - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1 TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/vegan-desserts/pumpkin-tart-with-oat-crustINGREDIENTS:- 1½ cups rolled oats- ¼ cup flaxseed meal, divided- 3 tablespoons unsalted almond butter- 1 cup unsweetened plant milk, such as almond, soy, cashew, or rice; divided- 1 15-oz. can pumpkin- ⅓ cup chopped pitted whole dates- ¼ cup pure maple syrup- 2 tablespoons arrowroot powder- 2 teaspoons pumpkin pie spice- 1 teaspoon pure vanilla extract- ¼ teaspoon sea salt- Aquafaba Cream (optional)DIRECTIONS:- Preheat oven to 375°F. For crust, in a food processor combine oats, 3 Tbsp. of the flaxseed meal, and the almond butter. Cover and pulse until mixed. With processor running, slowly add 2 to 4 Tbsp. milk until mixture starts to cling together and is slightly moistened. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom.- For filling, combine the remaining 1 Tbsp. flaxseed meal with ¼ cup water; let stand 5 minutes. Add to food processor with pumpkin, ¾ cup milk, the dates, maple syrup, arrowroot, pumpkin pie spice, vanilla, and salt. Cover and process until smooth. Spread filling into crust.- Bake 50 to 55 minutes or until filling is set. Cool on a wire rack 30 minutes. Chill 2 to 8 hours. Remove sides of tart pan. If desired, serve tart with Aquafaba Cream.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more."
How to Eat to Relieve IBS and Heal Your Gut with Dr. Angie Sadeghi Forks Over Knives 2020-10-15 | STRUGGLING WITH IBS SYMPTOMS?SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎A puzzling chronic disorder that affects more women than men, irritable bowel syndrome (IBS) can be relatively mild, or it can seriously interfere with your daily life. Symptoms often include abdominal pain, gas, bloating, diarrhea, and constipation.In this webinar, integrative gastroenterologist Angie Sadeghi, MD, will share the latest on what doctors know about IBS and gut health, and how plant-based nutrition and other lifestyle strategies can help.*recorded on October 14, 20200:00 Introduction13:39 What is irritable bowel syndrome (IBS) and how is it diagnosed?15:27 Symptoms of IBS17:24 IBS and quality of life18:48 Pathophysiology - Causes of gut dysfunction26:48 Is it IBS or SIBO?36:27 Effects of bile acids on IBS - which fats are good for you?38:00 Diet and IBS39:53 Limitations of FODMAP diet46:41 Diagnostic testing for IBS48:07 Therapy for IBS53:00 Q&A sessionFOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
How to Heal Your Gut and Transform Your Health with Plants - Presented by Dr. Will Bulsiewicz Forks Over Knives 2020-05-13 | GOOD HEALTH STARTS IN THE GUTSUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Did you know that most of your immune system resides in your gut, along with 99.5 percent of your genetic code? It’s also home to trillions of microbes—aka your gut microbiome—that help keep your body running like a well-oiled machine. A healthy microbiome is the key to boosting metabolism, balancing hormones, and taming the inflammation that can lead to a host of diseases and conditions.In this free webinar, Dr. Will Bulsiewicz, gastroenterologist and author of the new Fiber Fueled: The Plant-Based Gut Health Program for Losing Weight, Restoring Health, and Optimizing Your Microbiome, will share cutting-edge research and his extensive clinical knowledge on gut health and diet. In this presentation, you will learn:-How your microbiome impacts blood sugar, cholesterol levels, immunity, mood, and more.-Why elimination diets can be hazardous to your health.-The signs and symptoms of a damaged microbiome, and how simple diet changes can help undo the damage in fairly short order.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Food, Hormones and Health: Your Body in Balance (Webinar Replay) Forks Over Knives 2020-04-08 | In Forks Over Knives webinar, Dr. Neal Barnardwill share his extensive knowledge and practical advice on how food and hormones play a powerful role in overall health.SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎This is a live recording of the live webinar from April 7, 2020.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
How to Stay Healthy During the COVID-19 Pandemic (Webinar Replay) Forks Over Knives 2020-03-23 | In this special Forks Over Knives webinar, Dr. Scott Stoll, co-founder of The Plantrician Project, discusses practical strategies for taking care of yourself in the age of COVID-19.SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎This is a recording of the live webinar from March 23, 2020.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Lose Weight for Good with a Healthy Plant-Based Diet with Dr. Anthony Lim Forks Over Knives 2020-01-16 | In this webinar, Dr. Anthony Lim, medical director of the McDougall Program and staff physician at TrueNorth Health Center in Santa Rosa, California, shared his extensive knowledge and practical advice on how to create a healthier relationship with food and achieve lasting weight loss. SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Dr. Lim discusses:The concept of calorie density and why it’s essential to long-term success.His 10-point checklist for maximum weight loss.Concrete strategies for making healthy behaviors easier and breaking through a weight-loss plateau. This is a recording of the live webinar from Jan. 15, 2020.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
How to Avoid Alzheimers and Build a Better Brain with Drs. Ayesha and Dean Sherzai Forks Over Knives 2019-10-24 | Drs. Ayesha and Dean Sherzai, co-directors of the Alzheimer’s Prevention Program at Loma Linda University Medical Center, share their collective knowledge, research, and expertise on how nutrition, exercise, and other restorative practices can help you maintain long-term cognitive health and decrease your risk of developing devastating brain illnesses.Learn about the connection between dietary fats, Alzheimer’s disease, and cognitive decline.This webinar was presented live on Oct. 22, 2019.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
Vegan Double Chocolate Instant Pot Cake Forks Over Knives 2019-08-09 | Vegan Double Chocolate Instant Pot Cake - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/channel/UCuwi1gSKyqz28BVCc9qeuIA?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/double-chocolate-vegan-instant-pot-cakeINGREDIENTS:- 1⅓ cup unsweetened plant-based milk, such as almond, soy, cashew, or rice - 1½ teaspoons ground flaxseeds - 1½ teaspoons apple cider vinegar - 2½ teaspoons pure vanilla extract- ¾ cup unbleached all-purpose flour or whole wheat pastry flour - ⅔ cup pure cane sugar- ⅔ cup + ¼ cup unsweetened cocoa powder - ¼ cup almond flour - ½ teaspoon regular or sodium-free baking powder - ¼ teaspoon baking soda - ⅛ teaspoon sea salt - ½ cup Date Paste - 1 tablespoon almond butter - Fresh berries (optional) DIRECTIONS:- Fill a 6-qt. Instant Pot multicooker with 1 inch water; add steamer rack. Set cooker on Sauté setting and allow to heat on Normal temperature 10 to 15 minutes or until water starts to steam. - Meanwhile, in a small bowl combine 1 cup of the milk, the flaxseeds, vinegar, and 1½ teaspoons of the vanilla. In a medium bowl stir together the all-purpose flour, sugar, ⅔ cup of the cocoa powder, the almond flour, baking powder, baking soda, and salt. Stir milk mixture into flour mixture until combined. Pour batter into a 6×3-inch springform or round cake pan. - Place cake on rack in cooker. Lock lid in place; set pressure valve to Venting. Set cooker on Slow Cook setting and High temperature and cook 90 minutes. Open lid carefully. Turn off cooker and let cake stand in cooker 10 minutes or until steam subsides. - Using oven mitts, lift out cake. Cool on a wire rack 10 minutes. Remove sides of springform pan or remove cake from cake pan; cool completely on rack. - Meanwhile, for frosting, in a blender combine the Date Paste, ⅓ cup of the milk, ¼ cup of the cocoa powder, the almond butter, and 1 teaspoon of the vanilla. Cover and blend until smooth. - Generously spread top and sides of cake with frosting. Chill 20 minutes or until frosting is set. Serve immediately or chill until ready to serve. If desired, serve with berries. FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more."
Montefiore Hospitals Groundbreaking Plant-Strong Program Forks Over Knives 2019-07-15 | Check out our exclusive new Trailblazer video highlighting the plant-based program at Montefiore. Read our in-depth interview with the cardiologist who's been leading Montefiore's transformation here: bit.ly/2NUHA65FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazines
30-Minute Chili | Forks Over Knives Forks Over Knives 2019-07-09 | 30-Minute Chili - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated plant-based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/channel/UCuwi1gSKyqz28BVCc9qeuIA?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/30-minute-easy-vegan-chiliINGREDIENTS:- 2 yellow onions, chopped (1½ cups)- 1 large green bell pepper, chopped (1½ cups)- 3 tablespoons mild chili powder- 1 tablespoon dried oregano- 2 teaspoons ground cumin- 4 cloves garlic, minced- 2 15-oz. cans pinto beans, rinsed and drained- 1 28-oz. can diced tomatoes, undrained- 2 cups low-sodium vegetable broth- Sea salt, to taste- Freshly ground black pepper, to taste- Cooked brown rice or whole grain noodles (optional)DIRECTIONS:- In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.- Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.- Season with salt and black pepper. If desired, serve chili over rice.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more."
Watermelon-Basil Ice | Forks Over Knives Forks Over Knives 2019-06-17 | Watermelon-Basil Ice - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/channel/UCuwi1gSKyqz28BVCc9qeuIA?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/watermelon-basil-iceINGREDIENTS:- 6 cups cubed fresh ripe watermelon- ½ cup packed fresh basil leaves- 1 tablespoon lemon juiceDIRECTIONS:1) Place the watermelon, basil, and lemon juice in a blender. Process just until smooth.2) Pour the mixture into a shallow airtight freezer container. For best results, freeze for 3 to 4 hours until the texture is frozen yet scoopable. Use a metal ice cream scoop to portion into serving dishes.3) Freeze any leftovers. To serve again, thaw at room temperature for about 10 minutes before scooping.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more."
Quick Black Bean Tostadas | Forks Over Knives Forks Over Knives 2019-06-04 | How to Quick Black Bean Tostadas - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/quick-black-bean-tostadasINGREDIENTS:10 6-inch corn tortillas2 15-oz. cans black beans, rinsed and drained2 tablespoons lemon juice1½ tablespoons onion powder1½ tablespoons garlic powder1 teaspoon ground cuminSea salt, to tasteFreshly ground black pepper, to taste2 cups finely shredded romaine lettuce1 green onion, thinly sliced (¾ cup)1 medium tomato, finely chopped (½ cup)3 tablespoons fresh cilantro, finely snippedDIRECTIONS:1. Preheat oven to 350°F. Arrange tortillas in a single layer on baking sheets. Bake 20 minutes or until crisp.2. Meanwhile, in a medium saucepan combine the black beans, lemon juice, onion powder, garlic powder, and ground cumin. Add ½ cup of water and cook over medium heat 10 minutes, adding additional water, 1 to 2 Tbsp. at a time, if needed to prevent sticking.Mash bean mixture to reach desired consistency, adding additional water if desired to make creamier. Season with salt and pepper.3. To assemble, spread tortillas with bean mixture, using ¼ cup for each tortilla. Top with lettuce, green onions, tomato, and cilantro.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
Raspberry-Apple Crumble | Forks Over Knives Forks Over Knives 2019-05-18 | Raspberry-Apple Crumble - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1 TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/raspberry-apple-crumbleINGREDIENTS:8 medium sweet apples, such as Gala or Fuji, chopped (48 ounces)1 pound frozen raspberries, thawed (4 cups)2 cups oat flour (see tip, above)2 cups rolled oats½ cup pure maple syrup¼ cup almond butter2 teaspoons baking powder¼ teaspoon sea saltDIRECTIONS:1) Preheat the oven to 425°F.2) In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13x9-inch rectangular baking dish; top with raspberries.3) In a bowl, combine oat flour, rolled oats, maple syrup, almond butter, baking powder, and salt; rub in with fingertips until mixture comes together in small clumps. Spread the crumble over the fruit. Bake until golden brown, about 20 minutes.4) Serve warm.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
How to Make Blueberry-Raspberry Aquafaba Vegan Muffins | Forks Over Knives Forks Over Knives 2019-05-11 | Blueberry-Raspberry Aquafaba Muffins - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/vegan-blueberry-aquafaba-muffinsINGREDIENTS:1 (15-ounce) can no-salt-added chickpeas1 lemon⅔ cup mashed banana½ cup pitted whole dates, chopped¼ cup unsweetened vanilla almond milk1 tablespoon pure vanilla extract2 cups white whole-wheat flour2 tablespoons chia seeds1½ teaspoons baking powder¼ teaspoon sea salt½ cup fresh blueberries½ cup fresh raspberriesDIRECTIONS:1. Preheat the oven to 400°F. Line a 12-cup muffin pan with silicone cupcake liners. Drain the chickpeas, reserving ½ cup of the liquid. (Cover and chill chickpeas up to 3 days for another use.)2. Remove 2 teaspoons of zest and squeeze 2 teaspoons of juice from the lemon. Combine the banana, dates, reserved chickpea liquid, lemon zest and juice, almond milk, and vanilla extract in a blender. Cover and blend until smooth.3. Combine the flour, chia seeds, baking powder, and salt in a large bowl and stir well. Add the banana mixture to the flour mixture and stir, just until moistened (batter should be lumpy). Fold in the blueberries and raspberries.4. Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes before removing the muffins from the liners.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
Chopped Veggie Salad | Forks Over Knives Forks Over Knives 2019-05-03 | Chopped Veggie Salad with Pasta and Creamy Cauliflower Dressing - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/chopped-veggie-pasta-salad-creamy-cauliflower-dressingINGREDIENTS:For the salad-6 ounces dry whole-grain elbow macaroni-2 cups green beans, cut into ½-inch dice (12 ounces)-2 medium carrots, peeled and cut into ½-inch dice (1 cup)-2 cups chopped romaine lettuce (½-inch pieces)-1 cup roughly chopped red cabbage-1 cup halved cherry tomatoes-½ cup red onion, cut into ¼-inch dice-¼ cup finely chopped fresh parsley-2 whole pepperoncini, sliced (optional)For the dressing-1 cup 1-inch raw cauliflower florets (about 4 ounces)-¼ cup almond flour-3 tablespoons nutritional yeast-1 tablespoon white wine vinegar-1 teaspoon garlic powder-½ teaspoon Italian seasoning-¼ teaspoon yellow mustard-¼ teaspoon sea salt-⅛ teaspoon dried marjoram-Freshly ground black pepperDIRECTIONS:1. Bring a large pot of water to a boil. Add pasta, and cook according to package directions. Five minutes before you expect the pasta to be done, add green beans and carrots to the pot. Return water to a boil, and continue to cook until pasta and veggies are tender. Drain and transfer pasta, green beans, and carrots to a large serving bowl.2. To make the dressing, in a blender, combine the cauliflower, almond flour, nutritional yeast, vinegar, garlic, Italian seasoning, mustard, salt, marjoram, pepper, and 1 cup of water. Blend 5 to 7 minutes or until smooth.3. Transfer the dressing to a saucepan and cook on medium heat for 4 to 5 minutes to thicken. Remove pan from heat and let dressing cool.4. Add the dressing, lettuce, cabbage, tomatoes, and onion to the pasta mixture, and toss to coat.5. Garnish with parsley and pepperoncini (if using) right before serving.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
Vegan Carrot Cake | Forks Over Knives Forks Over Knives 2019-04-23 | Vegan Carrot Cake - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/vegan-carrot-cakeINGREDIENTS:1½ cups unsweetened plant milk, such as almond, soy, cashew, or rice4½ ounces pitted whole dates, chopped¾ cup raisins, divided½ cup sliced ripe banana1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)1¾ cups regular rolled oats2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon ground nutmegPinch of ground cloves1½ cups finely shredded carrots½ cup chopped walnuts (optional)1 cup Vanilla Bean Frosting (optional)DIRECTIONS:1. Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened.2. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).3. Place the oats in a blender. Cover and blend until a powder forms. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.4. Transfer the date mixture to the blender. Cover and blend until smooth. Add the date mixture to the oat mixture in bowl; stir just until combined. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using).5. Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with Vanilla Frosting (if using).FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
Replay of Ask Dr. Dean Ornish Webinar Forks Over Knives 2019-04-02 | Learn how simple lifestyle changes can reverse chronic diseases in our audience Q&A with lifestyle medicine legend Dr. Dean Ornish.
Hidden Berry Dessert Squares | Forks Over Knives Forks Over Knives 2019-03-26 | Hidden Berry Dessert Squares - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/hidden-berry-dessert-squaresINGREDIENTS:For the Crumble- 2 cups dates or date paste- 1½ cups whole grain bread crumbs- 2 teaspoons pure vanilla extract- 2 pinches sea saltFor the Cream Layer- 2 pounds unpeeled sweet potatoes, baked until tender (about 3 cups mashed)- 3–4 tablespoons pure cane sugar- 1½ tablespoons lemon zest- 1 tablespoon pure vanilla extract- 2 cups mixed fresh berries, plus more for garnishDIRECTIONS:1. Place the dates in the bowl of a food processor, and pulse to break into small bits. Add the bread crumbs, vanilla, and salt, and pulse to the texture of coarse sand.2. Reserve ¼ cup of the crumble for topping, and press the rest of it into the bottom of an 8-inch square baking dish. Press down to make an even, compact base layer. Transfer dish to refrigerator to chill for 20 to 30 minutes.3. Scoop the interior of the sweet potatoes into the bowl of a food processor, and discard potato skins. Add sugar, lemon zest, and vanilla to the sweet potato. Purée to a smooth, creamy texture.4. Remove the baking dish from the refrigerator, and spread a layer of fresh berries over the base layer. Cover the berries evenly with all of the sweet potato puree, and smooth the top with a spatula. Sprinkle the reserved crumble on top.5. Refrigerate for at least 30 minutes, or until ready to serve. To serve, cut into 16 squares, and garnish with fresh berries.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
Vegan Sloppy Joes | Forks Over Knives Forks Over Knives 2019-03-15 | Vegan Sloppy Joes - Click SHOW MORE for the Full RecipeWhether you are a beginner or a veteran, these whole-food, plant-based recipes are for you.Find our extensive recipe archive here ▸ forksoverknives.com/recipesDownload top-rated Plant-Based recipe app today ▸ forksoverknives.com/appSUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1TURN ON NOTIFICATIONS 🛎Full Recipe Here ▸ forksoverknives.com/recipes/super-sloppy-joesINGREDIENTS:⅓ cup pitted dates½ cup finely chopped yellow onion½ cup finely chopped celery½ cup finely chopped green bell pepper2 cloves garlic, minced2 cups cooked wheat berries1 (15-ounce) can tomato purée¼ cup ketchup1 tablespoon vegan Worcestershire or tamari sauceSea salt and freshly ground black pepper6 whole-grain hamburger buns, splitDIRECTIONS:1. Combine the dates and ⅓ cup water in a small saucepan, and simmer over medium-low heat for 10 minutes or until tender. Drain, reserving the cooking water. Place the dates in a blender, and purée until smooth and creamy, adding cooking water, as needed.2. Combine the onion, celery, and bell pepper in a large skillet, and cook over medium heat for 7 to 8 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the garlic; cook for 1 minute more, stirring constantly. Stir in the wheat berries, tomato purée, date paste, ketchup, and Worcestershire sauce. Cook for 10 minutes or until thick, stirring occasionally. Season with salt and pepper. Serve in buns.FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIATWITTER ▸ twitter.com/ForksOverKnivesINSTAGRAM ▸ instagram.com/forksoverknivesFACEBOOK ▸ facebook.com/forksoverknivesPINTEREST ▸ pinterest.com/forksoverknivesEXPLORE MORE ABOUT FORKS OVER KNIVESHomepage ▸ forksoverknives.comThe Film ▸ forksoverknives.com/the-film#1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-plannerCooking Course ▸ forksoverknives.com/cooking-courseTop-Rated Plant-Based Recipe App ▸ forksoverknives.com/appBooks & Magazines ▸ forksoverknives.com/books-magazinesAbout Forks Over Knives’ Recipe:Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.
