Forks Over Knives Family

Every Parent's Guide to Raising Healthy, Happy Kids on a Whole-Food, Plant-Based Diet

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About The Book

Discover how to “feed your family a plant-based diet that is delicious, cost-effective, and easy” (Mayim Bialik, author of Mayim’s Vegan Table) with this complete and accessible cookbook filled with more than 125 delicious and kid-friendly recipes and plenty of tips for raising a whole-foods-loving family.

After the trailblazing film Forks Over Knives helped spark a medical and nutritional revolution, more and more people continue to adopt a whole-food, plant-based lifestyle. Now, doctors Alona Pulde and Matthew Lederman share those same values for the entire family.

Filled with more than 125 quick and easy recipes, helpful tips, and the latest in scientific findings, Forks Over Knives Family teaches you why whole food, plant-based eating is the best way to keep your family well-nourished through the years. Beginning with pregnancy and moving into the teenage years, this guide tackles all the most important topics to keep your family’s health on track, from dealing with allergies to traveling to parties and play dates, and more.

Providing an in-depth look at the role of nutrition at every stage of a child’s development and bolstered by easy-to-understand tips and tricks, “Forks Over Knives Family serves up delicious, whole food recipes that everyone in your house will enjoy” (Michelle and Matt, authors of the New York Times bestseller Thug Kitchen).

About The Authors

Photograph © Erin Gibson

Alona Pulde, MD, is a family practitioner specializing in nutritional and lifestyle medicine in Los Angeles. Alona developed the lifestyle change program used for patients in the film Forks Over Knives, as well as in her clinic, Transition to Health: Medical, Nutrition, and Wellness Center. She is the author of Keep It Simple, Keep It Whole: Your Guide to Optimum Health and The Forks Over Knives Plan.

Matthew Lederman, MD, is a board-certified internal medicine physician specializing in nutrition and lifestyle medicine. He lectures for the eCornell T. Colin Campbell Certificate Program in Plant Based Nutrition and appeared in the films Healing Cancer From the Inside Out and Forks Over Knives. Along with Alona Pulde, he cofounded Transition to Health: Medical, Nutrition, and Wellness Center and coauthored Keep It Simple, Keep It Whole and The Forks Over Knives Plan.

Product Details

  • Publisher: Atria Books (May 28, 2020)
  • Length: 320 pages
  • ISBN13: 9781476753331

Raves and Reviews

"Read this book! It will improve the health and lives of your kids. And it has great kid-friendly recipes such as chocolate chip pancakes, lentil fries, and mashed potatoes!"

– Jay Gordon, MD, pediatrician and fellow of the American Academy of Pediatrics

"An informative, nutritionally balanced guide and recipe book so that you can feed your family a plant-based diet that is delicious, cost-effective, and easy."

– Mayim Bialik, author of Mayim's Vegan Table

"One of the most wonderful things you can do for your kids is to feed them healthy plant-based foods that they’ll enjoy eating. Forks Over Knives Family shows you how. Highly recommended!"

– Dean Ornish, MD, founder and president, Preventive Medicine Research Institute

"Forks Over Knives Family serves up delicious, whole food recipes that everyone in your house will enjoy!"

– Michelle and Matt, authors of the New York Times bestseller Thug Kitchen

"An essential book to protect the health and future of your family."

– Michael Greger, MD, FACLM, founder of NutritionFacts.org and author of How Not to Die

"Forks Over Knives Family is refreshingly rational, no-fuss, and practical; it encourages parents to focus on the big picture and find the joy in healthful eating for the family!"

– Michelle McMacken, MD, assistant professor of medicine, NYU School of Medicine

"A must read for anyone with a family or thinking of starting one."

– Robert Ostfeld, MD, director of preventive cardiology, Montefiore Medical Center

Resources and Downloads

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More books in this series: Forks Over Knives