Forks Over Knives Cookbook

Forks Over Knives Cookbook
Forks Over Knives Cookbook

Forks Over Knives Cookbook

“I’ve been eating vegan, but I’m still fat.” – said one of my customers.

If anyone can sympathize with the above statement, it’s Del Sroufe, the author of Forks Over Knives: The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year.

At just eight years old, Del had already fallen in love with cooking. However, his food was so good he couldn’t stop eating it. His parents eventually put him on a diet to keep him from overeating. It didn’t work.

In 1989, after taking a job at a health food restaurant, Sroufe began eating vegan. But he didn’t realize that simply converting to a vegan diet wasn’t enough for his health. In his own words, You have to convert to a well-structured vegan diet.

So, at the time he opened a vegan bakery in 2001, Del’s daily diet consisted of:

  • Breakfast: two fresh scones and coffee
  • Lunch: a cashew bar and muffin, cake, or whatever had allowed him to work and eat simultaneously
  • Dinner: a vegetarian dish heavy in oil and fat

After dinner, it was potato chips washed down with beer!

Within a year, he’d packed 100 pounds on his already overburdened frame. As he puts it, his food choices were “all vegan, but certainly not healthy.”

By 2005, Del tipped the scale at 475 pounds. So, he sought medical help and committed himself to an entirely plant-based diet: he gave up processed foods, limited his fats, and began eating lots of fresh greens, veggies, beans, and whole grains.

Eventually, he was ready for regular exercise. As a result, Sroufe told the Center for Nutrition Studies; he lost 200 pounds and has kept it off.

Del’s journey has led him to understand that truly healthy recipes depend on the right ingredients. And many of Forks Over Knives: The Cookbook’s year’s worth of plant-based recipes are his personal creations.

I’ve enjoyed several during the eight years the book had had a place on my shelf — but none more than his Eggplant Polenta Casserole. Prepared with garden-fresh produce, including:

  • eggplants
  • sweet red peppers
  • tomatoes
  • onions
  • garlic
  • and basil

It’s a creamy concoction sure to satisfy any fan of Italian cuisine!

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