the all-natural diabetes cookbook
About the Book
Ideal for prediabetes, diabetes, and heart health!
Absolutely nothing is artificial here! Naturally delicious fresh foods, whole-food ingredients, and full flavor is what The All-Natural Diabetes Cookbook, 2nd edition is all about. Relying on artificial sweeteners or not-so-real substitutions to reduce calories, sugar, and fat is a thing of the past. Luckily you won’t find any of that in this book—from breakfast to dessert and everything in between.
What you will find here is a just-right amount of plant-based goodness, well-rounded nutrition, and simple-to-fix recipes, creating such tempting dishes as Heirloom Caprese Omelet, Party Spinach Dip, California Chicken Burger Sliders, Hibachi Slaw, Baja Bean Chili with Guacamole, Horseradish Pork Tenderloin on Naan with Arugula, Farmers’ Market Mushroom Flatbread Pizza, Thai-Style Halibut with Mango Relish, Cajun Grains, Green Juice Smoothie, Peppermint Brownies, and more. Don’t worry meat lovers, there’s plenty in the book to sink your teeth into (mainly poultry and seafood dishes!). Ultimately, it’s a cookbook designed with meat-eaters and vegetarians in mind. In fact, The All-Natural Diabetes Cookbook, 2nd edition gives readers over 150 enticing recipes from which to choose! Each recipe is ideal to be enjoyed by people with diabetes, prediabetes, heart health issues, or simply looking to improve their diet.
The All-Natural Diabetes Cookbook, 2nd edition is filled with tips, too. In this newly revised edition you’ll find:
- More Vegetarian and Quick-to-Fix Recipes
- Tips for Achieving High Flavor
- No-Fuss Cooking and Baking Tips
- Diabetes-Friendly Substitution List
- 16 Seasonal Menus
- Beautiful new food photography
Natural, fresh cooking isn’t just good for you—it’s great tasting! So forget about overly processed foods, fake fat-free products, and other not-so-real ingredients. You can have the flavors you love. Take a taste right now of one of the book’s recipes (see below).
Check out the most recent press coverage for The All-Natural Diabetes Cookbook, 2nd edition:
- TOBYAMIDORNUTRITION: National Nutrition Month Day 13: The All-Natural Diabetes Cookbook
- CHICAGO NOW: Two New Cookbooks for Two Very Different Audiences
- WELL & WISE: Eating Well with Diabetes
- THE DALLAS MORNING NEWS–Health Blog: For Diabetes Prevention, Make Calories Count
- NUTRITION 411: Review of The All-Natural Diabetes Cookbook
- WHAT’S COOKING WITH LUCA PARIS (WKBK Radio/Podcast)
- CITYSCAPE: Culinary Conversations (90.7 WFUV)
- DR. OZ THE GOOD LIFE: Eating More Home-Cooked Meals May Reduce Your Diabetes Risk
- NORTHJERSEY.COM: Diabetes Cookbook Signings
- THE PARIS POST-INTELLIGENCER: Ditch Processed Ingredients, Rejoice in Flavor
- FOOD, FITNESS & FICTION:Dill Freekeh + Roasted Carrot Salad & Roasted Greek Eggplant w/Feta
Roasted Greek Eggplant with Feta
Sides shouldn’t be thought of as afterthoughts. They deserve as much culinary love and attention as entrées. If you’re looking for a side dish that’ll impress, this roasted eggplant recipe is it. The finishing touches of fresh herbs, feta, and lemon zest make this side more like the star of the plate.
Serves: 4 | Serving Size: 2 wedges Prep Time: 12 minutes | Cooking Time: 30 minutes
- 3 tablespoons marinara sauce of choice
- Juice and zest of 1/2 small lemon (1 tablespoon juice), divided
- 1 tablespoon extra-virgin olive oil
- 1 large clove garlic, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 2 small (14-ounce) eggplants, each quartered lengthwise, stems removed
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh mint OR 1 teaspoon chopped fresh oregano
- 3 tablespoons finely crumbled feta cheese
- Preheat the oven to 400°F. In a small bowl, whisk together the marinara sauce, lemon juice, oil, garlic, salt, and cinnamon. Arrange the eggplant wedges, skin side down, on an unbleached parchment paper–lined baking sheet. Generously brush the cut surfaces of the eggplant wedges with the marinara mixture.
- Roast the eggplant wedges until fully cooked, about 30 minutes.
- Transfer to a platter, sprinkle with the parsley, mint, feta, and lemon zest, and serve.
Choices/Exchanges: 2 1/2 vegetable, 1 fat Per Serving: calories 110, calories from fat 45, total fat 5g, saturated fat 1.5g, trans fat 0g, cholesterol 5mg, sodium 280mg, potassium 520mg, total carbohydrate 14g, dietary fiber 6g, sugars 7g, protein 3g, phosphorus 80mg
FRESH FACT: Keep cinnamon next to your salt and pepper shakers. Studies find that consuming this spice can decrease levels of blood glucose, total cholesterol, “bad” cholesterol (LDL), and triglycerides. Though more research needs to be conducted to determine the actual amount of cinnamon that may be helpful, it’s certainly a good idea to sprinkle it onto dishes as you wish.
FOOD FLAIR: For an extra-luscious appearance, consider spritzing the roasted eggplant with olive oil cooking spray before garnishing. It will add only a few calories, but the dish will seem more than a few calories richer.
©2015 by Jacqueline A. Newgent, RDN. From The All-Natural Diabetes Cookbook, 2nd Edition. Reprinted with permission from The American Diabetes Association. To order this book, please call 1-800-232-6733 or order online at Shopdiabetes.org.
Enjoy browsing through these selected photos of dishes within The All-Natural Diabetes Cookbook, 2nd edition.
Attention Media: If you would like to use any of the photos for media purposes, please send your request to Katie Curran and include photo credit: The All-Natural Diabetes Cookbook, 2nd edition (American Diabetes Association, 2015).
For The Press
The All-Natural Diabetes Cookbook, 2nd edition, is a Silver Nautilus Book Award Winner 2015!
Click HERE for the cookbook press release.
For more information, to request a review copy of the book or an interview, please contact Dalyn A. Miller.
For recipes and high-resolution images of the cover and author, please send your media request to Katie Curran.
And please visit American Diabetes Association for additional book details.