My boyfriend and I watch a variety of documentaries covering a wide range of topics. As I started my travel down this road of becoming a vegetarian, the documentary that really pushed me off the edge was Cowspiracy. Yes, that’s the name and it is not a typo. The one before Cowspiracy that accelerated my journey, was Racing Extinction and before that I had watched Food Inc. All of these documentaries raised major questions about what we are doing to our food (plants and animals) and our environment. Being an animal lover I really had to step it up and not just love some of them, but all of them – the four-legged, the two-legged, and the ones with fins, gills, and shells too.
So, now that I have jumped off the bridge, fallen head-first into being a vegetarian and now swinging towards becoming a vegan, I needed to step up my nutritional understanding. My very dear friend mentioned this website to me for recipes and meal plans called Forks Over Knives (FOK), so I gave it a look. It’s a great site. Even better was finding the documentary behind the concept and development of Forks Over Knives on Netflix!
So, a few Saturdays ago, I logged in Netflix and watched the FOK documentary and it was very well done and inspiring for people who have medical struggles, to see how a whole-food, plant-based diet can change lives. I REALLY recommend watching it. But I didn’t stop there, I went on the hunt for the FOK cookbook. I did find it on Amazon, but when it comes to books, I like to touch and feel it, browse through the pages and get inspired. Next stop … Barnes & Nobel … low and behold they did have a couple of copies of the FOK cookbook and one of them came home with me.
I now have a new cooking tool to play with. Some of the recipes are a little more complicated, but others are simple. I love the idea of making my own vegan sour cream, pesto, and salad dressings. These are items that I frequently use at home. The problem with purchasing these pre-made items is there is more in the container than I can use in a reasonable amount of time or before it spoils. I like knowing I can make smaller portions at home of my favorite dressings and condiments and not have so much food waste.
One thing you realize pretty quick when buying organic fruits and vegetables is they are not cheap. So, you have to be thrifty, aware of how much you buy and how much waste you create. If you don’t manage your purchases and usage, you can end up costing yourself a lot of extra money. Or should I say, waste a lot of money.
So, if you are looking for something to expand your knowledge about a whole-food, plant-based (WFPB) diet give Forks Over Knives a watch. I think you will find it inspiring, informational, and enlightening. The WFPB concept has been around for a while, and I think more and more people are going to move in that direction because it is just proving to be a healthier choice and a means of getting off the pharmaceutical drugs that just add more toxins to our bodies.
Live clean, live well