The Forks Over Knives Plan Quotes

“Roasted Sweet Potato Wedges Makes 8 wedges The trick to achieving tender oil-free roasted sweet potatoes is to steam them before you put them in the oven. This precooking prevents the sweet potatoes from becoming overly chewy, which can happen when you roast them from raw without any oil. —DS 2 medium sweet potatoes (about 11/2 pounds), peeled and quartered lengthwise 1 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1. Preheat the oven to 425°F. 2. Place a steamer insert in a saucepan and add about 2 inches of water (the water should not come above the level of the bottom of the steamer). Cover the pan and bring the water to a boil. Place the potato wedges in the steamer, cover, and steam the potatoes until just tender, about 7 minutes. 3. Transfer the potato wedges to a nonstick baking sheet or a regular baking sheet lined with a silicone mat, arranging them in a single layer. 4. In a small bowl, combine the garlic, cumin, chili powder, salt, and pepper. Sprinkle the spice mixture evenly over the sweet potatoes. 5. Bake until brown and tender, 15 to 20 minutes, turning once during cooking. Serve hot.”
― Alona Pulde, The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet

“In the Forks Over Knives documentary, the filmmakers asked, is there a solution to chronic disease that is “so comprehensive, yet so straightforward, that it’s mind-boggling that more of us haven’t taken it seriously”? The answer, we believe, is an emphatic yes—with the solution, of course, being a whole-food, plant-based lifestyle. But don’t take our word for it. Dive in and experience the benefits for yourself!”
― Alona Pulde, The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet

“Doctors are focused on fixing the indicators of disease and not the disease itself.”
― Alona Pulde, The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet

“3/4 cup rolled oats 1/4 teaspoon ground cinnamon Pinch of sea salt 1/4 cup fresh berries (optional) 1/2 ripe banana, sliced (optional) 2 tablespoons chopped nuts, such as walnuts, pecans, or cashews (optional) 2 tablespoons dried fruit, such as raisins, cranberries, chopped apples, chopped”
― Alona Pulde, The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet