Recipe Contributors

Ann Ann Crile Esselstyn

Ann Crile Esselstyn is a relentlessly energetic and creative advocate for the plant-based, whole-food way of life. She has devoted herself to inventing recipes to prevent and reverse heart disease in support of the research of her husband, Dr. Caldwell Esselstyn, Jr. Ann never stops looking for ways to bring that important agenda to delicious life, devising ever more practical and powerful ways to shop, cook, and engage even the most reluctant eaters in the plant-perfect diet. She is the author of the recipe section of Dr. Esselstyn’s bestselling book, Prevent and Reverse Heart Disease, and co-author of The Prevent and Reverse Heart Disease Cookbook with her daughter, Jane Esselstyn. When not in the kitchen, Ann counsels patients, lectures around the world on how to prepare and eat plant-based foods.
ChefCathyFisher2_250px Cathy Fisher
Cathy Fisher is a chef and teacher whose passion is creating health-promoting recipes that avoid all animal foods, as well as any added salt, oil, or sugar. Sixteen years ago, she sought out a plant-based diet in an effort to find substitutions for dairy foods, which had always given her terrible stomachaches. The results were so immediate and exciting that a few years later she began pursuing a career in the field of plant-based cooking. Cathy teaches cooking classes to patients at TrueNorth Health Center and the McDougall Program, both located in Santa Rosa, California, and is also the creator of the popular recipe blog Straight Up Food, offering recipes and information on eating a whole-foods, plant-based diet free of added salt, oil, and sugar.
AJ-new-2 Chef AJ
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, and creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a Certificate in Plant-Based Nutrition from eCornell and is a member of the American College of Lifestyle Medicine.
Craig Craig Cochran
Craig Cochran has been a tour-de-force in the New York City vegan scene with over 10+ years of opening and running notable restaurants around town. Starting in 2003, Craig opened Candle 79 and managed the restaurant until he went on to Angelica Kitchen in 2006. After that, Craig opened Blossom Cafe and acted as General Manager there, eventually opening two off-shoots for the company, until he decided he had a calling of his own. In 2010, he and partner Mike Pease co-founded Terri and opened the first location in Chelsea, opening branches in the Financial District in 2013 and Midtown East in 2015. Craig is also the co-founder of Blackbird Seitan, which distributes seitan to New York City and Philadelphia restaurants since 2013.
Del Del Sroufe
Del Sroufe is the co-owner and Executive Chef at the Wellness Forum Health. He is the author of Forks Over Knives: The Cookbook, which appeared on the New York Times bestseller list for 33 weeks, Better Than Vegan, and The China Study Quick and Easy Cookbook. He joined Wellness Forum Health in 2006, where he has developed delicious ready-to-eat meals, low-fat sauces and dressings, a popular line of In-the-Bag quick mixes, catering, and cooking classes. He has also developed an international reputation as a speaker; his talks focus not only on how to make fabulous and healthy dishes; but also his own health improvement journey, which includes losing over 240 pounds.
Jeff Jeff Novick, RD
Jeff Novick, RD has over 24 years of experience in nutrition, health, fitness, and natural living as a registered dietitian and nutritionist. Jeff serves as Vice President of Health Promotion for Executive Health Exams International and lectures at the McDougall Program in Santa Rosa, California and at the Engine 2 Immersion program in Austin, TX.  He is also the Director of Nutrition for the Meals for Health community project, which is helping empower low-income families to achieve optimal health. Jeff has also created and taught the Nutrition Education Initiative, a preventive medicine curriculum for medical doctors, residents, and medical students. He has also appeared in the documentary Processed People and the movie Fatboy.
julieanna Julieanna Hever, RD
Julieanna Hever, MS, RD, CPT is the host of Veria Living Network’s What Would Julieanna Do?, author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition as well as The Vegiterranean Diet, and the nutrition columnist for VegNews Magazine. She is the co-author of The Complete Idiot’s Guide to Gluten-Free Vegan Cooking  Julieanna was also a Special Consultant for the best-selling documentary, Forks Over Knives, and has contributed recipes to both Forks Over Knives books. Her recent work as the Executive Director of EarthSave, International, provided an opportunity for Julieanna to bring whole food, plant-based nutrition to the forefront of efforts to improve the current global health crisis. Julieanna received her BA from UCLA and Masters of Science in Nutrition at California State University, Northridge, where she also completed her Dietetic Internship.
KP-Head-295x300 Kathy Pollard, MS
Kathy Pollard, MS is an instructor for the renowned T. Colin Campbell Center for Nutrition Studies, offering the Certificate in Plant-Based Nutrition through eCornell. She holds a Master’s degree in applied clinical nutrition from New York Chiropractic College. Previously, Kathy’s interest in teaching others led her to open The Wellness Forum Health at State College in 2010, empowering her community to take control of personal health through an understanding of evidence-based nutrition. Her extensive experience with those interested in making change has inspired her to develop, along with founder and partner Micaela Karlsen, MSPH, Habits of Health, a distance-based support program helping individuals to successfully transition to a more whole-food, plant-based diet. She presently serves on the Board of Directors for the nonprofit, Plant-based Prevention of Disease, (P-POD), speaks on the power of plant-based diets to groups, and continues her research and education in plant-based nutrition.
Kris Kris Carr
Kris Carr is a New York Times best-selling author, as well as a speaker and wellness activist. She is the subject and director of the documentary Crazy Sexy Cancer, which premiered at the SXSW Film Festival in 2007 and has aired on TLC, The Discovery Channel, and The Oprah Winfrey Network. Kris is also the author of the award-winning Crazy Sexy book series, including Crazy Sexy Diet and Crazy Sexy Kitchen. Kris regularly lectures at hospitals, wellness centers, corporations such as Whole Foods, and Harvard University. As an irreverent foot soldier in the fight against disease, she inspires countless people to take charge of their health and happiness by adopting a plant-passionate diet, self-care practices, and learning to live and love like they really mean it. Kris’ recipes were published in Crazy Sexy Kitchen © 2012 Kris Carr. Used by permission of the publisher.
Matthew Matthew Kenney
Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine, and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health. In 2009, Kenney founded the world’s first classically structured raw food culinary academy, Matthew Kenney Academy. Along with operating his namesake academy and restaurant brand, Kenny is involved in raw food chef and plant-based projects around the world, and travels extensively to forward his mission to show others that food can be delicious and vibrant, while still healthful.
MatthewLederman Matthew Lederman, MD
Matthew Lederman, MD is a board-certified Internal Medicine physician with an avid interest in the field of nutrition and lifestyle medicine. Dr. Lederman seeks to change the way chronic illness is treated, with an emphasis on medication elimination and disease reversal through diet and lifestyle change. He has participated in projects such as lecturing for the eCornell Certificate Program in Plant Based Nutrition and films such as Healing Cancer and Forks Over Knives. With his wife, Dr. Alona Pulde, Dr. Lederman coauthored Keep It Simple, Keep It Whole: Your Guide to Optimum Health as well as The Forks Over Knives Plan.
Micah Micah Risk
Micah Risk, MS is the co-founder of Lighter, which creates customized meal plans paired with home delivery of the groceries. She holds an MS in Food Policy and Applied Nutrition with a specialization in Nutrition Interventions from the Tufts University Friedman School of Nutrition Science and Policy and a BS in Exercise Science with a concentration in Community Health Education from Virginia Commonwealth University. Micah has worked in the research setting at ChildObesity180, the World Health Organization, and in other nutrition intervention programs. She emphasizes easy to cook ingredients dressed up with no-frill blends of delicious spices and flavors in her plant-based recipes.
Priscilla Priscilla Timberlake and Lewis Freedman, RD
Priscilla Timberlake and Lewis Freedman, RD have been hosting weekly macrobiotic community dinners in their home in the Ithaca area for nearly 20 years.  Priscilla is a wellness instructor at Cornell University and also teaches cooking classes at her local cooperative market. Lewis is an instructor for the Certificate Program in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies and eCornell, allowing him to be directly involved with the growing global movement toward embracing a whole food plant-based diet. He is also a registered dietitian and teaches yoga and stress management at Cornell University.
Robby Robby Barbaro
Robby Barbaro has been a type 1 diabetic for over 15 years and has found a fruit-based diet to be ideal for his blood glucose management and energy levels. He has been eating raw fruits and vegetables for over 9 years, with HbA1c numbers in the 5.9-6.4 range. Robby started the Mindful Diabetic website to share the benefits of whole-food, planted-based eating for diabetics, with an emphasis on the benefits of fruits. Robby also serves as the operations manager for Forks Over Knives, where he has been an integral team member since 2010.
SusanBenigas Susan Benigas
Susan Benigas, while president of a worksite wellness company, had the paradigm-shift leading to her life’s passion: questioning the status quo approach to “wellness”—all too often to diagnose and medicate—as opposed to a primary focus on identifying and eradicating the cause of disease. With a BS in Communications from the University of Tulsa and a Certificate in Plant-based Nutrition from eCornell and the T. Colin Campbell Center for Nutrition Studies, Susan’s passion for reaching the gatekeepers of dietary recommendations—our nation’s physicians and healthcare practitioners—led to her founding The Plantrician Project and co-founding the International Plant-based Nutrition Healthcare Conference, showcasing the efficacy of whole food, plant-based nutrition in its ability to prevent, suspend, and often even reverse much of the chronic, degenerative disease afflicting our world. In addition to her work with The Plantrician Project, Susan serves as executive director of the American College of Lifestyle Medicine.