Darshana Thacker - Forks Over Knives Flavor! Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day

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Contents

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Forks Over Knives Family

The Forks Over Knives Plan

Forks Over KnivesThe Cookbook

Forks Over Knives: The Plant-Based Way to Health

FORKS OVER KNIVES: FLAVOR! . Copyright 2018 by Forks Over Knives, LLC. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.

Cover design by Sarahmay Wilkinson

Cover photograph Matt Armendariz Photography; anilakkus/iStock/Getty Images (texture)

Photography 2018 Matt Armendariz Photography

FIRST EDITION

Digital Edition OCTOBER 2018 ISBN: 978-0-06-265280-5

Version 10152018

Print ISBN: 978-0-06-265276-8

ITS BEEN SEVEN YEARS since the launch of the feature film Forks Over Knives. Im pleased to see a plant-based movement thats growing stronger each year, with more bloggers sharing recipes, more media coverage, and perhaps most exciting of all, more doctors recommending this way of eating for their patients suffering from chronic disease.

The film made the case that chronic ailments such as heart disease and type 2 diabetes can be prevented, halted, and oftentimes reversed by leaving animal-based foods and highly refined foods off the plate and adopting a whole-food, plant-based diet instead. We influenced millions with this message, many of whom went on to completely transform their healthand their lives. It is humbling to hear, almost daily, from people who have empowered themselves to overcome serious maladies, lose a lot of weight, and in so many cases find a joy they havent experienced since their youth.

For years, the media failed to understand and adequately communicate what is perhaps the best news of our lifetime: theres an effective remedy to some of the leading causes of misery and ill health in our society. A plant-based diet solution is often better than any pill, because it can target the root cause of many of our health problems, and unlike the case with many drugs, there are only positive side effects. Eager for this information, millions of people watched Forks Over Knives, and many of them became devotees of the lifestyle or simply began incorporating more plant-based meals into their lives.

An Evolving Mission

When I left a career in real estate and embarked on making Forks Over Knives in 2009, I was confident that the film would have a deep impact. Since virtually everyone suffering from ailments such as heart disease and type 2 diabetes wants to get better, I believed there would be a wide audience eager to hear the persuasive science and case studies for a whole-food, plant-based diet and its effectiveness in overcoming many chronic illnesses.

Though I was convinced of the impact that the Forks Over Knives film would have, I never dreamed I would remain in the plant-based diet field. At the same time we launched the film, we also published a companion book, Forks Over Knives: The Plant-Based Way to Health, which dealt with the practical concerns about living this lifestyle. When the book became a number one New York Times best seller, to my pleasant surprise, I realized there were a lot of people who were convinced of the benefits of a whole-food, plant-based diet but were not sure how to integrate the diet into their lives. They were looking for guidance, and I knew Forks Over Knives could provide such support. So I stayed around and developed the brand. At first, there were just two of us in the office, myself and my right-hand man, Robby Barbaro, publishing articles on the Forks Over Knives website and posting on our social media channels for our growing community.

A Focus on Joy

From the beginning, I have oriented Forks Over Knives with a focus on empowerment instead of a guilt- or fear-based message. The main thrust of the film, for example, is that we have more control over our health outcomes than we ever dreamed possible. As the brand evolved, our focus turned to sharing how tasty and satisfying plant-based foods are and making it easy for people to put the lifestyle into practice.

Our brand now offers a meal-planning service, an online cooking course, a mobile recipe app, a line of food products, and a website that is one of the most popular health and wellness destinations on the Web. We are happy to serve our audience in so many ways, all with the purpose of spreading the joy of good health.

Enter: Flavor!

In planning this, our next book, we wanted to bring to life the sensory experience of plant-based cuisine in all its glory. How to do this? With a modern, sophisticated cookbook filled with stunning photography and the best plant-based recipes from around the world. Its time for whole-food, plant-based cooking to be elevated to its rightful place in modern cuisine, and with this book, we have done that.

Flavor! is 100 percent the creative vision of Forks Over Knives chef and culinary projects manager Darshana Thacker. I have no hesitation in saying that Darshana is hands-down the best whole-food, plant-based chef there is. I have tasted every dish in this book and just about everything she has ever made, and I can tell you what you will find out soon enough after you start cooking from this book: you are in for a treat. Darshana has a gift, a special way with flavors, that I have not seen in any other cook. She knows how to put ingredients together in ways that make whatever she is cooking as delicious as it can possibly beand youll feel great afterward.

Darshana began working with Forks Over Knives as a part-time recipe contributor to our website and early cookbooks. She was also prominent in the local yoga community, cooking for events in the Santa Monica and Los Angeles areas. In 2014, she realized that she wanted to follow her passion for cooking and developing recipes full-time. So she left her administrative job in California and headed to New York City to study at the Natural Gourmet Institute, the top school of its kind. When she left for New York, she was a really good cook. But when she came back six months later with a culinary arts diploma, she was on another level. With skills, techniques, and tricks learned from leading experts, she had transformed into a