Forks Over Knives Plant-Based Thanksgiving Livestream

This Thanksgiving, Forks Over Knives came into my kitchen and I demonstrated how to make an entire whole food, plant-based Thanksgiving meal live. The recipes I made were: Fall Harvest Chowder, Stuffed Acorn Squash, Tempeh Italiano (from The Complete Idiot's Guide to Gluten-Free Vegan Cooking), Kale Salad with Maple Mustard Dressing, Berry Apple Relish, and Chocolate Chip Pumpkin Muffins (based off of my Blueberry Oat Breakfast Muffins in the Forks Over Knives book). Click here for all six recipes and I hope you enjoyed a happy, healthy Thanksgiving!

The Chef and The Dietitian - Episode 35 - Saucy Glazed Mushrooms

Wondering how to eliminate oil when sauteing? This episode will show you how...and why! One tablespoon of oil contains 120 calories and 100% of those calories come from fa!. Plus, the amount of micronutrients (vitamins and minerals) found in oil is minimal...especially when compared to the whole food version. But who needs oil when you can saute in water, vegetable broth, coconut water, juice, beer, or wine and never miss the flavor (or the fat)?!

Try out this easy Saucy Glazed Mushrooms recipe from the talented and hilarious Chef AJ's book Unprocessed. These end up in her famous Disappearing Lasagna by the way! For more information about low fat eating, check out my book, The Complete Idiot's Guide to Plant-Based Nutrition.

A Whole Food, Plant-Based Thanksgiving Livestream with Forks Over Knives

Holiday time is usually centered upon meals...parties, celebrations, family gatherings....They are basically eating opportunities gone wild! It is commonly agreed upon that a certain weight gain is expected between Halloween and New Years....upon which, the focus shifts from accumulating towards removing those excess pounds as a resolution for the new year. The average weight gain during the annual holiday season ranges from 5-10 pounds. If you fail to accommodate for these subtle additions to your body, you could pack on some serious poundage over the years and increase your risk of virtually all chronic diseases at your disposal. 

This year, Forks Over Knives - the best documentary of 2011 and New York Times Bestselling Book - is streaming a live Thanksgiving cooking demo LIVE! On Thursday, the 17th of November, I will be creating an entire whole food, plant-based Thanksgiving meal to show how easy it is to make healthy delicious...even during the holidays!

The menu is as follows:

• Kale Salad with Maple Mustard Dressing (inspired by my partner-in-crime Chef AJ's House Dressing)
• Tempeh Italiano...from The Complete Idiot's Guide to Gluten-Free Vegan Cooking which I co-authored with the brilliantly creative and talented Chef Beverly Lynn Bennett (publishing on December 6th)
• Stuffed Acorn Squash (original recipe exclusively for this event)
• Berry Apple Relish (original recipe exclusively for this event)
• Pumpkin Chocolate Chip Muffins (a version based off of my Blueberry Oat Breakfast Muffins in the Forks Over Knives book)

Tune in this Thursday at 6:00pm PST / 9:00pm ET here.

The link will show the recording for a couple days after we air. After that, check the Forks Over Knives You Tube page to watch.