The Forks Over Knives Plan

August 18, 2014
In the wake of the popular book Forks over Knives (which was also made into a film), physicians Pulde and Lederman (coauthors of Keep It Simple, Keep It Whole) explain how readers can change over to a whole-food, plant-based diet. Part I lays out the science behind the lifestyle/diet, which focuses on "fruit, vegetables, tubers and starchy vegetables, whole grains, and legumes" (meat, oils, eggs, and dairy are excluded). In Part II, readers are led chapter by chapter through the four-week transition to the Forks over Knives breakfast, lunch, and dinner, with week four devoted to"fine-tuning your lifestyle" and being prepared to deal with dining out, travel, and socializing. To their credit, Pulde and Lederman admit that some lifestyle changes may not come easily or swiftly for all and encourage readers to move at their own pace. Part III serves up 100 recipes from chefs Darshana Thacker and Del Sroufe, ranging from simple breakfast smoothies to Polenta Curry. Those new to the plan may be surprised that portion control is out the window; because, as the authors point out, plant-based foods have a lower calorie density, larger portions are required to maintain satiety (without weight gain). This is a worthy addition to the growing Forks over Knives library.