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category_outlined / 美食与美酒
Forks Over KnivesForks Over Knives

Forks Over Knives

Fall 2019

Forks Over Knives, a feature film released in 2011, helped launch the concept of a whole-food, plant-based lifestyle as a path to vibrant health and wellness. The Summer 2019 issue of Forks Over Knives magazine offers fresh ideas for cooking with sweet corn, a healthy summer picnic menu, delicious bake-ahead breakfasts, tasty plant-based burgers and dogs, sweet and savory Vietnamese-style summer rolls, and easy 30-minute dinners; PLUS expert health and nutrition advice, a guide to choosing and storing summer’s best produce, tips for staying the plant-based course when your family isn’t on board, and inspiring real-life success stories.

国家:
United States
语言:
English
出版商:
Meredith Corporation
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购买期刊
¥71.36

本期

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eat better for less

“Isn’t a plant-based diet expensive?” We often get this question at Forks Over Knives. There’s a common misperception that you need to dig deep into your pockets to make healthy eating work. Well, nothing could be further from the truth. With some smart shopping, you can expect to save money on your food bill. Indeed, the unprocessed staple foods at the heart of this lifestyle are some of the cheapest you’ll find. No need to buy certified organic at premium grocery stores: The magic of a whole-food, plant-based diet is more about the big differences between Ring Dings and legumes than the smaller differences between, say, “premium” potatoes and the ones found at your local discount market. To demonstrate how affordable it can be, this issue features Chef Darshana Thacker’s delicious seven-day…

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the fok diet explained

1 PUT STARCHES AND FRUITS AT THE CENTER OF YOUR PLATE. Enjoy nonstarchy and leafy veggies in generous amounts, but look to carbohydrate-rich whole grains, beans, fruits, and starchy vegetables to provide enough calories to get you through your day. 2 YOU’LL LIKELY EAT MORE FOOD, NOT LESS. Whole or minimally processed plant foods are dense in nutrients, not calories. As you adjust to this way of eating, you may find you feel a little hungry shortly after a meal, but over time you’ll get a sense of how much to eat to stay satiated. 3 FOCUS ON PLEASURE. The best whole plant foods are the ones you enjoy enough to stay on a healthy path. So have veggie chili, whole grain pasta, tacos, mashed potatoes, or whatever else hits the spot. 4…

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forks over knives

FOUNDER & PRESIDENT Brian Wendel EDITOR IN CHIEF Elizabeth Turner CONTRIBUTING EDITORS Courtney Davison Mary Margaret Chappell MEREDITH SPECIAL INTEREST MEDIA PARTNERSHIPS EDITORIAL EDITORIAL CONTENT DIRECTOR Michelle Bilyeu ART DIRECTOR Nikki Sanders CONTRIBUTING DESIGN DIRECTOR Alexis West-Huntoon CONTRIBUTING EDITOR Shelli McConnell CONTRIBUTING COPY EDITOR Carrie Truesdell PROOFREADER Erika Bjorklund ADMINISTRATIVE ASSISTANT Lori Eggers PHOTOGRAPHERS Jason Donnelly, Carson Downing, Blaine Moats, Brie Passano CONTRIBUTING PHOTOGRAPHER Adam Albright FOOD STYLISTS Kelsey Bulat, Greg Luna, Lauren Knoelke CONTRIBUTING FOOD STYLISTS Jennifer Peterson, Charlie Worthington CONTRIBUTING PROP STYLIST Alexis West-Huntoon EDITORIAL ADMINISTRATION ASSISTANT MANAGING EDITOR Jennifer Speer Ramundt SENIOR COPY EDITOR Erika Bjorklund BUSINESS MANAGER, EDITORIAL Cindy Slobaszewski DIRECTOR, QUALITY Joseph Kohler DIRECTOR, PHOTOGRAPHY Reese Strickland TEST KITCHEN DIRECTOR Lynn Blanchard ASSISTANT DIRECTOR, PREMEDIA IMAGING Michael Sturtz COLOR QUALITY ANALYST Tony Hunt GROUP ADMINISTRATION VICE PRESIDENT/GROUP PUBLISHER Scott Mortimer EXECUTIVE ACCOUNT DIRECTOR Doug Stark VICE PRESIDENT/GROUP EDITORIAL DIRECTOR Stephen Orr ASSOCIATE BUSINESS DIRECTOR Jenna Bates BUSINESS MANAGERS Lisa Carlson, Marisa Clark PRODUCTION ASSOCIATE PRODUCTION DIRECTOR Patrick McGowan PRODUCTION MANAGER Debbie Reynolds For editorial…

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contributors

Darshana Thacker Darshana is chef and culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, Darshana is the author of the Forks Over Knives: Flavor! cookbook, recipe author for Forks Over Knives Family, and recipe contributor to the New York Times best-selling The Forks Over Knives Plan. Alona Pulde, MD, and Matthew Lederman, MD Drs. Pulde and Lederman created the medical program used in the Forks Over Knives documentary and all Whole Foods Market Medical & Wellness Centers. They also coauthored the New York Times best-selling The Forks Over Knives Plan and The Whole Foods Diet: The Lifesaving Plan for Health and Longevity. Karen Asp Karen is a journalist and author specializing in fitness, health, and nutrition. She writes for numerous publications, including Better Homes & Gardens®, O, and Prevention,…

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the feed

MAKE FRIENDS WITH CARBS WHEN YOU EAT A WHOLEFOOD, PLANT-BASED DIET, 75 TO 80 PERCENT OF YOUR CALORIES WILL COME FROM CARBOHYDRATES. And that’s a good thing. Forget what you’ve heard from low-carb diet gurus: Studies show that carbs and fiber in whole and minimally processed plant foods support weight loss and protect against heart disease, diabetes, cancer, and other deadly diseases. The trick is focusing on carb-rich foods that are whole or minimally processed—think fruits, veggies, whole grains, and beans—and skipping their highly processed counterparts, especially those loaded with fat, sugar, and salt. Good Carbs Baked potato Corn on the cob, corn tortillas, air-popped popcorn Brown rice, quinoa, other whole grains Fresh or frozen fruit Plain shredded wheat, oatmeal, puffed whole grains Bad Carbs Potato chips, fries Fried corn chips, buttered popcorn White rice, white bread, funnel cake Fruit juice, soda Sugary breakfast…

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plants vs. breast cancer

OURS IS THE FIRST RANDOMIZED, CONTROLLED TRIAL TO PROVE THAT A HEALTHY DIET CAN REDUCE THE RISK OF DEATH FROM BREAST CANCER.—Dr. Rowan Chlebowski A long-term study has shown that postmenopausal women who eat less fat and more fruits, veggies, and whole grains may increase their chances of surviving breast cancer. The study analyzed data from the Women’s Health Initiative, a clinical trial involving nearly 49,000 women. Some women followed a low-fat, plant-packed diet for eight years; the rest made no dietary changes. None had a history of breast cancer. Two decades after the trial began, women in the low-fat group who developed breast cancer had a 21 percent lower risk of dying from the disease than those in the control group—and a 15 percent lower risk of dying from any cause. “After nearly…

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