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Everyone knows how much I *love* the FOK documentary -- I still cannot recommend it enough! Watch it on Netflix or YouTube, it'll totally change your life!
Since the documentary's debut, my pals at FOK have released their extended interview DVD, their companion book, and the official FOK cookbook, authored by my good friend and an amazing plant-based chef, Del Sroufe!
NOW, FOK has released another terrific book, The Forks Over Knives Plan.
Here's my little love quote that you'll find on the back cover:
"Dive into a deeper understanding of how you can eat for health—complete with delicious whole-foods recipes!"
This book is a wonderful transition guide in that it goes a bit deeper with the "why" -- explaining what a plant-based diet is, why it works, and what it can do for you. (I mean, they could only make their amazing film so long!)
The book then suggests a 3-week transition period. Week 1 you transform your breakfasts, lunches at week 2, and then dinners at week 3. There's also about 100 new breakfast, lunch, dinner, and desserts recipes in the book to help guide you.
If you're looking for a true step-by-step meal plan, though, the kind where it says "eat this for breakfast on day 1, this for lunch, that for dinner" and so forth, you won't find it in this book. Instead they arm you with knowledge, tips, resources, and recipes so you can create your own roadmap or blueprint.
If you need a true step-by-step meal plan, check out my 7-day meal plans. They're prefect for people like me who need to be told exactly what to do. If you need everything detailed out for you, use the meal plans, and they line up perfectly with FOK advice! However, if you like more flexibility or figuring things out yourself, or you enjoy creating your own meal plans and shopping lists, this book will be invaluable to you!
One thing I'm most excited about: trying their borscht! I've always wanted to try it and am now so glad to have a plant-based version! It's on my agenda for this weekend :D
aaaand I'm giving away FIVE (5!) copies of The Forks Over Knives Plan plus a recipe FROM the book!
Scroll down for the Roasted Stuffed Winter Squash recipe :)
Roasted Stuffed Winter Squash Makes 4 stuffed squash halves
2 medium acorn squash
½ cup wild rice medley
1 cup low-sodium vegetable broth, plus more as needed
½ medium red onion, finely chopped
1 teaspoon garlic powder
1 teaspoon ground ginger
1½ teaspoons dried rosemary
½ cup finely chopped carrot
½ cup finely chopped red bell pepper
½ cup small broccoli florets
½ cup small cauliflower florets
¼ teaspoon freshly ground black pepper
3 tablespoons pine nuts (optional)
1. Cut each acorn squash in half through the stem. Trim the stem and remove and discard the seeds (keep the skin on).
2. Bring a large saucepan or pot of water to a boil. Add the squash halves and cook until the squash is slightly soft when pierced with a fork, 15 to 20 minutes. Remove from the water and drain well. Set aside until cool enough to handle.
3. Meanwhile, bring 1½ cups water to a boil in a small saucepan. Add the wild rice medley and cook, covered, over medium heat for 25 minutes. (Alternatively, follow the cooking instructions on the rice package, using a bit more water than called for so that the rice is moist after steaming.) Remove from the heat and set aside.
4. Use a spoon to scoop out the inner edges of each cooled squash half to create a wider and deeper hollow for the stuffing; leave about half of the squash flesh attached to the peel. Reserve the scooped-out squash flesh for the stuffing. Set the squash shells aside.
5. Preheat the oven to 350°F.
6. In a skillet with a lid, combine the vegetable broth, onion, garlic powder, ginger, and rosemary. Cover and bring to a boil over high heat. Reduce the heat to medium and cook, covered, until the onion is translucent, about 10 minutes, stirring occasionally.
7. Add the carrot, cover, and cook for about 10 minutes. Add the bell pepper, broccoli, cauliflower, black pepper, and salt to taste, cover, and cook until the vegetables are tender, about 10 minutes more.
8. Add the reserved squash flesh and wild rice. Use a wooden spoon to mix the stuffing together; it should be a bit creamy. If all the liquid has dried up, add about ¼ cup broth or as much as is needed to make it slightly creamy. Taste and adjust the seasoning. Remove from the heat.
9. Arrange the acorn squash shells on a baking sheet and divide the stuffing evenly among them. Sprinkle the pine nuts on top.
10. Bake until the pine nuts are browned and the stuffing is heated through, about 20 minutes. Remove from the oven and let stand for a few minutes before serving. Serve hot.
For a chance to win a copy of The Forks Over Knives Plan leave a comment below about the favorite thing you learned from watching Forks Over Knives. If you haven't seen the documentary, leave a comment on your favorite way to eat squash.
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Thanks + good luck!
**This giveaway is open to residents of the US**