A Knife Becomes a Fork

Good morning MRM readers and welcome to another edition of my periodic musings and "whenever I can remember" recipes. Today's Meatless Minute takes us to Kenosha, Wisconsin for a story in the Kenosha News about a cardiologist who saw the film "Forks Over Knives" and ended up changing everything in his personal and professional life as a result. Entitled "Planting The Seeds For Healthy Eating," the article explains how he watched the film, which brought him to read "The China Study," which convinced him to try a whole foods, plant-based diet, which then led him to lose 60 pounds in 8 months, to now prescribing the same eating plan to his patients.

This cardiologist, Dr. Kevin Fullin, was used to plying his trade with a scalpel, the very knife referenced in the film's title, but was convinced that the best thing for his patients was really to change what they were putting on their forks. In the included video, he says his aim now is to prevent and reverse coronary disease, "what we treat with stints, surgery and medicine. The primary treatment," Fullin advises, “actually is diet. It’s better treatment than anything we can do medically.” 

And so a Knife became a Fork. Speaking of forks, have you read The China Study, yet? Or seen Forks Over Knives? Are you a little scared of what might happen to you if you do? Don't be - it's just information... what you do with it is up to you. 

That being said, let's turn our attention now to spoons. This week's recipe is equally adaptable to either implement, but it felt like it was time for a change of pace. I was inspired by the ubiquitous side dish I have always enjoyed at Middle Eastern restaurants and wanted a really healthy version I could make at home. You could change the vegetables to improve the presentation (add some more colour), but the taste is everything I hoped it would be. Hope you think so, too.