ZINIO logo
Forks Over Knives

Forks Over Knives Summer 2020

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. This all-new special issue, How to Eat Plant-Based, is the ultimate beginner’s guide to plant-based eating. Whether you’re ready to jump in or still thinking about adopting a whole-food, plant-based diet, you’ll learn how to take charge of your health via what you put on your plate. A WFPB diet is not about deprivation; rather, it’s about enjoying healthier versions of foods you already love. Let our tips, tricks, delicious recipes, and real-life success stories inspire you to make plant-based eating your way of life!

Read More
United States
Meredith Corporation

in this issue

2 min
hospitals with farms it's a thing

ROOFTOP FARM AT STONY BROOK UNIVERSITY HOSPITAL Stony Brook, New York A grant from the New York Department of Health helped Stony Brook become one of the first hospitals with an on-site farm back in 2011. Today the lush-yet-streamlined rooftop garden grows turnips, peppers, strawberries, squash, and other veggies to supplement the 2,000 patient meals the hospital serves daily. Excess produce is donated to people in need in the community. Twice a year, Stony Brook invites local children to the garden to pick their own vegetables and learn about the benefits of healthy eating. SKY FARM EDUCATIONAL CENTER AT ESKENAZI HEALTH Indianapolis, Indiana Open since 2013, the aptly named Sky Farm overlooks downtown Indianapolis from atop Eskenazi Health’s outpatient care center. The 5,000-squarefoot urban farm is meticulously managed with the help of volunteers and is…

6 min
fruit - forward salads

Stone Fruit and Fennel Pasta Salad 30 minutes|Makes 10 cups Fresh fennel bulb is a crunchy complement to these favorite stone fruits. If you like, swap in peaches for the nectarines and red plums for the cherries. cups dry whole grain rotini or bow-tie pasta (9 oz.)½ cup no-salt-added canned chickpeas (garbanzo beans), rinsed and drained1 tsp. lemon zest2 Tbsp. lemon juice2 Tbsp. pure maple syrup1 tsp. Dijon mustard2 tsp. poppy seeds2 nectarines, halved, pitted, and thinly sliced2 cups fresh sweet cherries (12 oz.), pitted and halved1 small fennel bulb, halved, cored, and cut into thin slivers (1 ½ cups)2 cups fresh baby arugula¼ cup thinly sliced shallots Sea salt, to taste 1. Cook pasta according to package directions; drain. Run under cold water to cool; drain well. 2. Meanwhile, for dressing, in a blender…

2 min
my success story

BEFORE AT 340 POUNDS, John had tried countless diets, but he always gained back any weight lost. My journey toward better health began in 2019 when, for just the second time ever, I traveled internationally. I went to Ghana to do some advance scouting for a schoolsponsored trip I’d be taking in 2020. International travel is no picnic for significantly overweight people, as anyone who has ever had to use a seatbelt extender knows, and my weight continued to present challenges once in Ghana. On a hiking trip, we encountered a rickety ladder. Because of my weight, I stayed back while the rest of the group got the view of a lifetime. By the end of the trip I was pondering different diets. I thought back to a few years earlier: I’d gone…

3 min
changing hearts & minds

How did you make the connection between diet and disease? CB: After my dad succumbed to diabetes and eventually passed away, I picked up Caldwell Esselstyn’s Prevent and Reverse Heart Disease. The chapter that rang out to me was called “Moderation Kills.” My father was “moderate.” He didn’t smoke. He didn’t drink. He ate meat, but not all the time. He ate sweets, but not all the time. Nutrition was never really emphasized in my training, but as I read more—T. Colin Campbell, Dean Ornish—I started questioning the way I was practicing medicine. I had this “aha” moment where I realized that we don’t have to be prisoners of disease. When did you start incorporating plant-based education into your cardiology practice? CB: I ended up taking a chance and telling a patient, who…

3 min
salad days

FOR YOUR TABLE SALAD HANDS: Ever wish you could just use your hands to toss and serve salads? Salad hands are as close as you can get without getting your fingers wet. Our Pick: Totally Bamboo Salad Hands ($10, totallybamboo.com). These compact servers toss salads better than long-handle utensils or tongs, and a small button on the back of each keeps them from sliding down into the salad bowl. MELAMINE SALAD BOWL: The advantages of melamine over wood or ceramic for a salad bowl? It’s lightweight, shatterproof, and dishwasher-safe. Our Pick: Lunea White Melamine Serving Bowl ($15, crateandbarrel.com). This sleek, simple bowl looks as good with everyday dishes as it does with fine china. FOR DRESSINGS DRESSING SHAKER: Most dressings keep for at least a week in the fridge, so you may as well shake up…

2 min

SUMMER’S BEST While available year-round, cucumbers peak in the summertime. Their high water content and abundant phytonutrients make them great for hydrating during the year’s hottest days. SHOP SMART Select firm, bright cucumbers with no signs of shriveling. Standard supermarket varieties may have a food-grade wax coating that helps them retain moisture and freshness. If you prefer, check your local farmers market for a range of cukes au naturel. BITTER TRUTH Have a sensitive stomach? Seek out “burpless” cucumbers that produce little or no cucurbitacin, a bitter-tasting substance that wards off pests on the vine but may trigger indigestion. STORAGE 101 Cucumbers will stay fresh for several days if kept tightly wrapped in the warmest part of your fridge. (Extreme cold makes them mushy.) PICKLES, PLEASE! For simple quick pickles, thinly slice cucumbers and…