Forks Over Knives: the cookbook by Del Sroufe ISBN 978-1615190614
I didn’t read the book as in from cover to cover because I just don’t do that with cookbooks, but I did go through it looking at recipes saying, “This looks good” or saying, “If I tried that my son would disown me!”
For anyone wanting to learn more about the vegan diet this has some great options: some that I have tried (much to my long-suffering children’s bemusement) and some that I vow never to attempt for they sound too strange to me!. Yet I am glad that I looked at this book.
I made the sweet potato pie oatmeal which was pretty good … and my kids liked that one.
I made the mushroom stroganoff, which I loved and my kids were wondering what I was doing with the tofu! They liked it and thought it was good … but they knew I had bought tofu and were kind of scared about what I did with it, especially when I roll my eyes at them and tell them to just eat!
The book has a lot of salads that I will want to try when the weather is warmer and I am more in the mood for cold salads.
I have had to alter some recipes just slightly because I am gluten intolerant so can’t use the pasta they suggest, but everything else was a wonderful experiment.
Book Description
Publication Date: August 14, 2012A 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.
Leave a comment