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.

Good Eats

THE FORKS OVER KNIVES 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.

Forks Over Knives

CONTRIBUTORS

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

KALE • The dark, leafy greens are at their tasty best when the weather turns cold.

PERFECT MINI PIZZAS • Making pizza from scratch is easier than you think, and you don’t need cheese to make it great. Pair our easy no-yeast pizza dough recipe with any of the topping combos shown here for pizza night bliss.

THE SCOOP ON POOP: 5 THINGS YOU NEED TO KNOW

WINTER FITNESS PICKS • In the face of COVID-19, staying active through the winter months will look different for a lot of us this year. We asked some of our favorite plant-based pros for their winter fitness tips and how they’re keeping their bodies moving through the chillier months. Here’s what they said.

MEAT AND DAIRY UNNECESSARY, SAYS AMA

TOO MUCH SCREEN TIME? • Take a break from your devices and dive into three new cookbooks that offer more than tasty plant-based recipes; they’re also highly readable.

BRIANNA ECKLER • Constant stomach pain and a host of other chronic health issues left Brianna feeling sick, tired, and anxious.

DAVE & LEAH WEGENER • At 335 pounds, Dave Wegener had high blood pressure and high cholesterol, while his wife, Leah, had chronic joint pain.

MY RULES FOR EATING HEALTHY AT WORK

Q&A • Leading plant-based experts bring clarity to your health and nutrition questions.

TOOLS OF THE TRADE • 7 plant-based food pros share their everyday kitchen favorites.

GOOD MEDICINE • Kim Scheuer, MD, is changing lives around Aspen, Colorado—for her lifestyle medicine patients and by piloting a health program for Pitkin County employees.

THREE CASE STUDIES • Scheuer highlights some of the amazing results from Pitkin County’s first CHIP program.

COMPOSTING MADE EASY • Food makes up 22 percent of the garbage sent to American landfills. Instead of discarding them, give your orange rinds, avocado skins, and other compostables a meaningful second life.

HOW TO READ THE NEW NUTRITION LABEL THE FOK CHECKLIST • By January 2021, you’ll find the new Nutrition Facts label on virtually all packaged food products in the U.S. While the healthiest foods tend to have no labels at all, you can use our handy guide to identify minimally processed packaged foods that deserve a place in your shopping cart.

DON’T WORRY ABOUT…

Breakfast Hash 4 Ways • Hash is a great use for a lot of the leftovers in your fridge. Try these four sizzlin’ skillets with flavors from around the globe.

JUST ADD citrus • Oranges, grapefruits, lemons, and even kumquats reach their peak in the winter months. Use them to brighten up your salads all season long.

VEGCENTRIC SALAD DRESSINGS • Hold the oil. Blended corn, zucchini, potato, and even eggplant can all create a rich base for delicious homemade dressings and sauces.

SOUTHERN comfort • When it comes to Southern cooking, many classic dishes are deep-fried and meat-heavy. These vegan takes have all the flavors you’d expect, without all the fat.

5-INGREDIENT Pasta Dinners • Got 30 minutes? These delicious and easy pasta...