Forks Over Knives

Forks Over Knives, a feature film released in 2011, helped launch the concept of a whole-food, plant-based diet that has a direct effect on our health and wellness. This first-ever Forks Over Knives magazine offers delicious recipes, health and nutrition information, expert tips, and real-life success stories for healthful, happy living.

SIGNS OF SPRING SIGNS OF SPRING

THE FOK DIET EXPLAINED • Forks Over Knives advocates a whole-food, plant-based (WFPB) diet, which centers on whole, unrefined (or minimally refined) plant foods instead of animal products and highly processed foods.

WHAT TO EAT

Forks Over Knives

CONTRIBUTORS

the FEED • Fresh ideas, expert tips, news, and inspiration for your whole-food, plant-based lifestyle.

5 WAYS TO TOP SPAGHETTI SQUASH • Pile on the flavorful fillings for luscious “one-bowl” meals.

MY SUCCESS STORY

ANDREA’S TIPS FOR LOSING WEIGHT ON A PLANT-BASED DIET:

NYC SCHOOLS BAN PROCESSED MEATS

DISNEY DOES PLANT-BASED

Rethinking Diabetes

MY SUCCESS STORY

Q&A

SPLURGE VS. STEAL • Some kitchen equipment is worth the investment, but you don’t have to break the bank. These cool tools come in great high- and low-cost options to suit any budget.

BETTY HOLSTON SMITH • This running coach from Rockville, Maryland, has logged over 100,000 miles, including 85 marathons, 29 ultramarathons, and countless half-marathons and 10-milers. At age 79, she’s not even close to slowing down.

WANT TO START RUNNING?

SPRING CLEAN your fridge routine • We’ve all been there. After spending time and money buying fruits, veggies, and other healthy foods, you haphazardly toss everything into the fridge, where it goes bad before it gets eaten. Don’t fret. Here’s a four-step plan to organize your fridge and get you on the road to cooking healthy meals—all while reducing food waste.

VEG IT UP • Craving lighter meals for spring? These recipes pair spiralized and riced veggies with noodles and grains for a fresh mix of flavors and textures.

MY SUCCESS STORY

blueberries • Fresh (or frozen) blueberries aren’t just for smoothies and muffins. Roll them up in a breakfast wrap, toss them into a hearty grain salad or a salsa, or use them to bring a hint of sweetness to a pot of chili.

VEGGIE breakfasts • Bursting with color and flavor, these recipes are sure to brighten your morning.

SPRING GREENS • Featuring dandelion greens, baby spinach, peas, and more, these delicious recipes highlight the flavors of the season’s best farmers market produce.

MY SUCCESS STORY

30-MINUTE Dinners • Prepare these meals in half an hour or less and spend your time savoring the seasonal flavors.

HOW TO SHAPE CONES:

CONVENIENCE FOODS • Take a shortcut to dinner with these wholesome supermarket finds: whole grain pizza crust, oil-free hummus, and tube-style polenta.

Tuscan FLAVORS • Replete with fresh veggies and creamy grains, the cuisines of central and northern Italy offer a well of inspiration for the plant-based cook.

AIR FRYER SUPPERS • The air fryer excels at making foods crisp without any added fat. Use yours to add a crunchy component to everything from sandwiches to stir-fries.

HUMMUS & PITA • Break out of a hummus rut with these colorful, herb- and spice-infused variations on a healthy favorite. Then blow your own mind by baking fresh pita for dipping.

NICE CREAMS • Whip up a cool, creamy treat in no time with these foolproof tips and recipes.

NICE CREAM HOW-TO

SHEET PAN SUPPERS • Turn any vegetable combination into a complete meal—just add quick-cooking whole grains, canned beans, and a dash of herbs and spices.

SHEET PAN MEAL COMBOS