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Forks Over Knives is a 2011 American documentary film which argues that avoiding animal products and ultra-processed foods, and instead eating a whole-food, plant-based diet (whole grains, legumes, tubers, vegetables, and fruits), may serve as a form of chronic illness intervention.
He has appeared in two documentaries about plant-based nutrition: Forks Over Knives (2011) and The Game Changers (2018). He is the author of The Engine 2 Diet (2009), My Beef With Meat (2013), Plant-Strong (2016), and The Engine 2 Seven-Day Rescue Diet (2017).
[citation needed] He is the author of over 300 research papers and four books: The China Study (2005), which was co-authored with his son, Thomas M. Campbell II, and became one of America's best-selling books about nutrition, Whole (2013), The Low-Carb Fraud (2014) and The Future of Nutrition: An Insider's Look at the Science, Why We Keep ...
1. Add to Grains. Turn yesterday’s soup into today’s healthy bowl. Start with a base of grains like rice, farro, or quinoa. Add roasted veggies and a protein.
One-Pot Harissa Beet Soup. This vegetarian soup can (and should!) be enjoyed year-round. It has a perfect balance between sweet, smoky, and spicy. The ruby red beets add sweetness and a mellow ...
Fruits, vegetables, legumes, nuts, grains and mushrooms are the basic elements of vegan food. ... (2009), and the film Forks over Knives (2011). ...
It is based on a variety of starches such as rice, potatoes, corn, breads, pasta with fresh or frozen fruits and vegetables. [ 13 ] McDougall was the co-founder of the now Woodland -based Dr. McDougall's Right Foods Inc., which produces dried and packaged soups, manufactured for it by the SF Spice Co. [ 4 ] [ 15 ] [ 16 ]
She is a consultant to Forks Over Knives and a nutrition columnist for VegNews magazine. [2] [3] Her 2014 book The Vegiterranian Diet focuses on improving the Mediterranean diet into a lower-fat whole food entirely plant-based approach. [4]