SPRING 2019
TABLE OF
CONTENTS
Layered
Southwestern
Salad, p. 61
Photo by Carson Downing
03 WHAT TO EAT The
Forks Over Knives diet explained.
06 THE FEED Fresh ideas,
expert tips, real-life inspiration,
and news you can use.
16 PLANT-LIFE HACKS
How to fi nd a great WFPB
community, Meetup, or event.
18 GEAR UP Nine nonstick
tools that make oil-free cooking a
pleasure.
20 TRAILBLAZER Meet
Michelle McMacken, MD, head of the
new Plant-Based Lifestyle Medicine
Program at NYC’s Bellevue Hospital.
22 SWEET & SAVORY
PANCAKES Delicious, guilt-free
pancakes for every meal of the day.
28 SPRING HARVEST
Flavor-packed recipes featuring
the season’s best veggies.
38 STRAWBERRIES This
plump red berry adds interest to
salads, grain bowls, bruschetta,
gazpacho, and dessert.
46 FROZEN VEGGIES =
30 -MINUTE DINNERS
When short on time (or fresh
produce), start with a bag of frozen
vegetables to make a great meal.
52 SPICE IS NICE
Three easy homemade spice
blends—and 14 ways to use them.
58 HEARTY SALADS
Main-dish-worthy salads you’ll
make again and again.
66 HAVE YOU TRIED ...
YUCA? Get to know this versatile
tropical root vegetable.
74 DO-IT-YOURSELF
MILK & YOGURT How to make
your own nut- or soy-based milk or
yogurt for pure, creamy satisfaction.
78 FRYING WITH AIR
Got an air fryer? We’ll show you
some fresh ways to use it.
86 ON THE SIDE Cozy, colorful
sides to round out your next meal.
90 SWEET BITES
These tasty treats prove that big
fl avor can come in small packages.
96 KITCHEN TRICKS
Eight foods that can be saved in your
freezer instead of tossed.
PAGE^22
perfect
2
FO
R
KS
O
V
ER
K
N
IV
ES
.C
O
M
