Review of the All-Natural Diabetes CookbookJanuary 11, 2017 /
Disclosure: Nutrition 411 receives no monetary compensation for product reviews. The reviewer received an editorial review copy and was not compensated to write this post. Thoughts and opinions expressed are the reviewer’s own.
About this Book
The All-Natural Diabetes Cookbook, written by chef, dietitian, and media personality Jackie Newgent, RDN, CDN, was recently published in its second edition in November 2015. The author takes a whole food approach to great taste and healthy eating. In doing so, she helps readers ditch processed ingredients and rejoice in flavor. Jackie believes it is a thing of the past to rely on artificial sweeteners or not-so-real substitutions to reduce calories, sugar, and fat. Rather, natural, whole-food ingredients can provide flavorful and naturally delicious meals from breakfast to dessert and everything in between. This book proves that you do not need to give up deliciousness to eat better.
This newly revised edition includes:
- Vegetarian and quick-to-fix recipes
- Tips for achieving high flavor
- 33 no-fuss cooking and baking tips
- Diabetes-friendly substitutions list
- 16 seasonal menus
The All-Natural Diabetes Cookbook retails for $19.95 and is available at http://shopdiabetes.org/1881-The-All-Natural-Diabetes-Cookbook-2nd-Edition.aspx and in bookstores nationwide or by calling 1-800-232-6733.
This cookbook has a clean and contemporary design. Overall, it is very easy to navigate with its content organized primarily by meal occasions and recipe types. Although I would have liked to see even more recipe images throughout the book and placed adjacent to featured recipes, each full-color image does guide the reader to the page where the recipe can be found. Throughout the text, the author offers short yet informative food facts and food flair sidebars as tips interspersed with mouthwatering photos of dishes such as Tuscan vegetable stew, eggs Benedict with silken hollandaise sauce, roasted orange bell pepper soup, green juice smoothie, Thai-style halibut with mango relish, farmer’s market mushroom flatbread pizza, and dark chocolate-raspberry pudding. The recipes provide detailed guidance on serving size, yield, nutrition facts, exchange values, and both prep and cooking time.
Perhaps the book’s shining feature is its unique culinary approach which uses simple but effective culinary techniques to build complex flavors in the recipes. The ingredient choices strike an important balance between high nutritional quality and taste satisfaction. Through her creative dishes, Jackie succeeds in encouraging people with diabetes to use the freshest, least-processed foods to eat healthfully, naturally, and deliciously—for a lifetime.