Forks Over Knives (40 page)

Engine 2

diet,
119
,
128
–29,
131

environmental issues,
36
–40

erectile dysfunction,
12
–13,
26

Esselstyn, Caldwell “Es,” 15,
16
,
18
–19,
25

Esselstyn, Rip,
128
–29

essential fatty acids,
10

Exsalus’s Black Bean Soup,
101

F

factory farming,
30
–31,
34
,
39

farm animals,
30
–34,
40

Farm Sanctuary,
32
–33

fatty acids,
10

fiber,
6

fish,
10
,
34

fisheries depletion,
38

food and agriculture industries, viii,
4

food processors,
149

food warning labels,
43
–
48

Forks Over Knives
(film), vii, ix,
212

Framingham Heart Study (NHLBI),
16

Fresh Strawberry Pie,
193

Fruit Pie with Date-Nut Crust,
192

Fruit with Lime, Mint, and Orange Juice,
179

G

Garbanzo Bean Loaf,
150

Garbanzo Spinach Salad,
106

Garbanzo Spread, Spicy,
71

Garlic Rosemary Polenta,
176

Gene’s Green Machine Smoothie,
67

Ginger-Lemon Salad Dressing,
117

global warming,
36
–37

Goddess Niçoise,
112
–13

Gravy, Creamy Golden,
123

Green Beans with Tarragon,
157

Green Goddess Garlic Dressing,
114

Green Machine Smoothie,
67

greens,
172

Greens and Pasta,
125

guar gum,
117

H

health,
3
,
4
.
See also
diet

health care costs, vii–ix

heart disease,
11
,
12
–13,
16

Herbed Bread,
177

Herbed Cashew “Cheese,” 138–39

herbs as medications,
3

high blood pressure,
11
,
24
–25

Hippocrates,
45

hospital industry, ix hummus, no-tahini,
153

Hummus–Orange Juice Dressing Plus,
121

I

Icing, “Cream Cheese,” 196

insulin-like growth factor (IGF-1),
22

insurance industry, viii Italian White Bean Soup, Zingy,
96

J

Jane’s 3,
2
,
1

Salad Dressing,
118

Joey’s Lifesaving Sweet Potato Chips,
71

K

Kalamata Olive Crostini,
81

kale

Kale Greens,
160

Kale-Lemon Sandwiches,
153

Kale with Miraculous Walnut Sauce,
161

Mushrooms, Kale, and Potatoes,
142

preparing,
142
,
162

Quinoa and Kale Stuffed Tomato,
173

Red Potatoes with Kale,
167

Rosemary Roasted Root Vegetables with Kale,
163

Kathmandu Stew,
141

kitchen tools,
58
–
60

L

labels, reading,
43
–
48

lasagna,
126
–27,
130
–31

Layered Tex-Mex Lasagna,
130
–31

Leek and Yellow Split Pea Soup,
92

Leek Sauce, Creamy,
134

legumes,
103
.
See also
black beans; chickpeas; lentils

Bean and Barley Chowder,
94

in Creamy Noodle Casserole,
140

Italian White Bean Soup,
96

Mango-Lime Bean Salad,
108

in MexiCali Burritos,
132

Split Pea Soup,
91

in Tex-Mex Lasagna,
130
–31

White Bean Red Pepper Spread,
77

Yam and Split Pea Soup with Tarragon,
90

Yellow Split Pea and Leek Soup,
92

Lemon-Ginger Salad Dressing,
117

Lemon-Kale Sandwiches,
153

Lemon-Minty Lentils with Spinach,
147

lentils

Hearty Dal Soup,
100

in Kathmandu Stew,
141

Lentil Loaf,
149

Lentil Soup,
97

Minty-Lemon Lentils with Spinach,
147

Red Lentil Soup,
98
–99

Seared Red Lentil Pâté,
148

Lettuce Wraps,
80

Life You Can Save, The
(Singer),
40

Lima Bean Surprise,
151

Lime-Mango Bean Salad,
108

Lime Mousse,
184

Lisle, Doug,
86
–87

M

main dishes

Barbequed Tempeh,
152

Caribbean Rundown,
146

Creamy Noodle Casserole,
140

E2 Black Beans and Rice,
131

Garbanzo Bean Loaf,
150

Kale-Lemon Sandwiches,
153

Kathmandu Stew,
141

Layered Tex-Mex Lasagna,
130
–31

Lentil Loaf,
149

Lima Bean Surprise,
151

MexiCali Burritos,
132

Minty-Lemon Lentils with Spinach,
147

Mushrooms, Kale, and Potatoes,
142

Pasta and Greens,
125

Polenta Pies with Spinach Walnut Stuffing and Spicy Tomato Sauce,
144
–45

Polenta Pizza,
138
–39

Polenta with Rice and Beans,
143

Raise the Flag Lunch,
154

Rice Stuffed Tomatoes,
135
–36

Seared Red Lentil Pâté,
148

Steamed Veggies and Tofu with Brown Rice,
137

Sweet Potato–Vegetable Lasagna,
126
–27

Wild Rice Stuffed Squash,
133

Mango-Lime Bean Salad,
108

Maple-Glazed Brussels Sprouts,
165

Maple Mashed Sweet Potatoes,
169

Mason, Terry,
12
–13

Mayonnaise, Tofu,
124

McDougall, John A.,
52
–53

medical professionals, ix,
4
,
8
–9,
19

medical research and funding, ix Mediterranean Quinoa Salad,
111

MexiCali Burritos,
132

Mexican oregano,
102
–3

milk.
See
dairy products

milk alternatives, nondairy,
68
–69

Minestrone Soup, Hearty,
104

Minty-Lemon Lentils with Spinach,
147

motivational guidance system,
86
–87

muffins,
66

mushrooms,
57
,
142
,
164

in Asparagus Red Pepper Stir-Fry,
159

in Green Beans with Tarragon,
157

Mushrooms, Kale, and Potatoes,
142

MVP (Most Valuable Pesto) Stuffed Mushrooms,
164

in Pasta and Greens,
125

in Raise the Flag Lunch,
154

in Rice Stuffed Tomatoes,
135
–36

in Seared Red Lentil Pâté,
148

in Smoky Black Bean Soup,
102
–3

in Sweet Potato–Vegetable Lasagna,
126
–27

N

National Heart, Lung, and Blood Institute (NHLBI),
11
,
17

Niçoise, Goddess,
112
–13

nondairy milk alternatives,
68
–69

Noodle Casserole, Creamy,
140

no-tahini hummus,
153

nut milk,
69

nutritional literacy, ix,
51
,
55

nutrition labels,
43
–
48

nuts.
See also
cashew nuts; walnuts

almonds,
69
,
188
,
189
,
192

Eggplant Pecan Pesto,
78

peanuts, in Lettuce Wraps,
80

pine nuts,
111
,
134
,
137
,
164

in Salad Dressing,
122

O

Oat Blueberry Breakfast Muffins,
66

Oatmeal-Raisin Cookies,
185

Oatmeal with Fruit,
63

obesity, viii,
26

oil and olive oil,
6

Olive Crostini,
81

Olive Tap Vinegars,
121

omega-3

fatty acids,
10

Orange Juice–Hummus Dressing Plus,
121

Orange-Raspberry Vinaigrette,
116

Oswick, Evelyn,
14
,
15

P

Parma! Vegan Parmesan,
135
,
136

pasta,
79

Creamy Noodle Casserole,
140

in Hearty Minestrone Soup,
104

Pasta and Greens,
125

Sweet Potato–Vegetable Lasagna,
126
–27

Pea Guacamole,
74

Pear-Cranberry Crumble,
190

Pear-Raspberry Crisp,
191

pears,
190

Pecan Eggplant Pesto,
78

pesto,
78
,
79
,
79
,
164

pharmaceutical industry, viii–ix,
4

Physicians Committee for Responsible Medicine (PCRM),
54
,
55

Pineapple Cherry Cake,
194

pine nuts,
111
,
134
,
137
,
164

pizza,
138
–39

plant-based diet

benefits of, vii,
9
,
16
,
25

critics’ reasoning,
8
–9

guide to,
5
–7,
10
,
49
–51

transitioning to,
56
–
57

Plant-Powered Polenta Pizza,
138
–39

pleasure traps,
86
–87

Polenta, Garlic Rosemary,
176

Polenta Pies with Spinach Walnut Stuffing and Spicy Tomato Sauce,
144
–45

Polenta Pizza,
138
–39

Polenta with Rice and Beans,
143

Popkin, Barry,
38

Popper, Pam,
8
–9

potatoes,
142

Potatoes, Just Potatoes?,
170

Potatoes, Mushrooms, and Kale,
142

Potatoes, Red, with Kale,
167

Potato Puffs, Broiled New,
166

Potato Salad,
171

preservatives,
6

Prevent and Reverse Heart Disease
(Esselstyn),
16

processed foods,
5
–6

protein,
7

Prude, San’Dera,
24
–25

Q

quinoa,
110

Quinoa and Kale Stuffed Tomato,
173

Quinoa Garden Salad,
110

Quinoa Salad, Mediterranean,
111

Quinoa Salad with Currants,
109

R

Raise the Flag Lunch,
154

Raisin-Cinnamon Oatmeal,
64

Raisin-Oatmeal Cookies,
185

Raspberry-Hemp Mixed Green Salad,
116

Raspberry-Orange Vinaigrette,
116

Raspberry-Pear Crisp,
191

Raw Date Power Bars,
189

rBGH (recombinant bovine growth hormone),
31

Red Lentil Pâté, Seared,
148

Red Lentil Soup,
98
–99

Red Pepper and Cucumber, Collard Wraps with,
172

Red Pepper Asparagus Stir-Fry,
159

Red Pepper White Bean Spread,
77

Red Potatoes with Kale,
167

rice,
143
,
151

Cauliflower Rice,
175

E2 Black Beans and Rice,
131

in Garbanzo Bean Loaf,
150

in Lima Bean Surprise,
151

in Raise the Flag Lunch,
154

Polenta with Rice and Beans,
143

Rice Stuffed Tomatoes,
135
–36

Rip’s Big Bowl,
65

Risotto, Arugula Pesto,
79

Romaine Salad with Fresh Strawberries and Strawberry Tarragon Dressing,
115

Rosemary Garlic Polenta,
176

Rosemary Roasted Root Vegetables with Kale,
163

S

salad dressings

Asian Salad Dressing,
117

Avocado Dressing,
119
,
120

Citrus Chile Dressing,
118

E2 Basics Dressing,
119

Favorite Easy Salad Dressing,
122

Green Goddess Garlic Dressing,
114

Hummus-Orange Juice Dressing Plus,
121

Jane’s 3,
2
,
1

Salad Dressing,
118

Lemon-Ginger Salad Dressing,
117

Raspberry-Orange Vinaigrette,
116