the all-natural diabetes cookbook

About the Book

150 enticing recipes … with absolutely nothing artificial!

Fresh, flavorful and fuss-free are all highlights in The All-Natural Diabetes Cookbook: The Whole Food Approach to Great Taste and Healthy Eating by Jackie Newgent, RDN (American Diabetes Association). People with diabetes can enjoy tasty all-natural fare while meeting their healthy eating goals and managing their diabetes. This “fresh is best” cookbook focuses on creating dishes with the flavors people love using whole foods and selective organic ingredients.

Many cookbooks for people with diabetes have relied on artificial sweeteners or overly processed foods at the expense of great flavor. But you don’t have to give up great tasting food when you want healthier food. Absolutely nothing is artificial in The All-Natural Diabetes Cookbook. This book brings great tasting dishes to the table that people with diabetes (and anyone!) can enjoy for easy every day eating or entertaining.

Classically trained chef and well-respected culinary nutritionist, Jackie Newgent, RDN, shows people how to begin or continue on their “real” cooking journey. The All-Natural Diabetes Cookbook provides valuable tips for achieving high flavor dishes naturally and cooking and baking without the fuss. In great detail, this cookbook guides people in choosing the freshest ingredients to bring out flavors and highlights herbs that give foods their savory appeal. Plus, one of the many highlights … every ingredient in the cookbook will likely be familiar and easy to find for all.

In addition to useful fresh facts, ideas and tips that give foods their flair, the book cleverly shows readers how to create simple, succulent recipes that are naturally low in saturated fat, have zero grams trans fat, and provide good fats, plenty of fiber and health-protective nutrients. Seasonal produce charts and sample menus are also included in this complete guide to cooking naturally. The All-Natural Diabetes Cookbook gives readers 150 enticing recipes from which to choose including:

  • Blue Ribbon Blueberry Muffins
  • Tableside California Avocado-Black Mission Fig Guacamole (see recipe below)
  • Mesclun Salad with Bosc Pears, Pecans, & Blue Cheese
  • Curry Chicken Breast Salad with Red Grapes in Wonton Cups (see recipe below)
  • Roasted Wild Salmon Filet with Orange-Miso Sauce
  • Tequila-Lime Chicken with Spinach Fettuccine in Creamy Jalapeño Sauce
  • Whipped Banana Sherbet

Newgent’s inspiration for the cookbook was her father. She says, “After my dad was diagnosed with diabetes, I wanted to be sure he had diabetes-friendly recipes that were tasty and easy to follow. Finding no all-natural book at that time that met the guidelines of the American Diabetes Association, I decided to write my own.”

So forget about overly processed foods, fake fat-free products, and other not-so-real ingredients. You can have the flavors you love. Natural, fresh cooking isn’t just good for you—it’s great tasting! Take a taste right now of a couple of the book’s recipes (see below).


This cookbook was written before wide availability of whole grain products. Any place where you see unbleached all-purpose flour in the recipes, please consider using whole grain pastry flour instead.


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tableside california avocado-black mission fig guacamole

Tableside California Avocado Black Mission Fig Guacamole

Tableside California Avocado Black Mission Fig Guacamole

Photo credit: Jackie Newgent, RDN

Makes 12 servings: 3 tablespoons each

This chunky guacamole is not any ordinary guacamole. It has figs in it! You might find this fruity, yet spicy, figgy guacamole is better than the original.

2 Hass avocados, peeled and cubed
3 fresh Black Mission figs, diced, or 2 dried figs, finely diced*
1/4 cup finely chopped red onion
1 small jalapeño pepper with seeds, minced
2 tablespoons finely chopped fresh cilantro
Juice of 1 lime (2 tablespoons)
1/8 teaspoon ground cumin
1/2 teaspoon sea salt, or to taste

Gently stir all ingredients together in a medium bowl until just combined. Serve with baked organic blue corn tortilla chips.

*For added flavor intrigue, grill halved fresh figs. Then dice.

Exchanges: 1/2 carbohydrate, 1 1/2 fat; 90 calories, 61 calories from fat, 7g total fat, 1g saturated fat, 0mg cholesterol, 150mg sodium, 8g total carbohydrate, 4g dietary fiber, 3g sugars, 1g protein.

curry chicken breast salad with red grapes in wonton cups

Curry Chicken Breast Salad in Wonton Cups

Curry Chicken Breast Salad in Wonton Cups

Photo credit: Jackie Newgent, RDN

Makes 4 servings: 3 wonton cups each

Enjoy exotic-tasting chicken salad as a fun finger food. These fancy little cups will be a big hit at your next party.

12 wonton wrappers
1 cup finely diced, cooked boneless, skinless chicken breast (antibiotic-free), chilled
1/4 cup plain fat-free yogurt
1 tablespoon mayonnaise
1 tablespoon mango chutney
1 teaspoon hot Madras curry powder
1/4 teaspoon sea salt, or to taste
3 tablespoons diced celery
1/2 cup seedless red grapes, thinly sliced horizontally
2 teaspoon minced fresh cilantro

  • Preheat the oven to 350°F. Coat a nonstick mini-muffin tin with natural butter-flavored cooking spray and press a wonton square into each cup of the tin, forming a wonton cup. Lightly coat the wonton cups with cooking spray and bake for 12 minutes or until golden brown. Let cool in the pan.
  • Meanwhile, in a medium bowl, stir together the chicken, yogurt, mayonnaise, chutney, curry powder, and salt. Then add the celery, grapes, and cilantro and stir.
  • With a spoon, stuff about 2 tablespoons of the salad into each wonton cup. Garnish each with a tiny sprig of cilantro or a red grape sliver, if desired.

Exchanges: 1 1/2 carbohydrate, 1 lean meat, 1/2 fat; 190 calories, 54 calories from fat, 6g total fat, 1 g saturated fat, 35mg cholesterol, 330mg sodium, 20g total carbohydrate, 1g dietary fiber, 6g sugars, 14g protein.

Recipes reprinted with permission from THE ALL-NATURAL DIABETES COOKBOOK by Jackie Newgent, RDN (American Diabetes Association).

Cookbook Photos

Enjoy browsing through these selected photos of dishes within The All-Natural Diabetes Cookbook.
Attention Media: If you would like to use any of the photos for media purposes, please include the photo credit: Jackie Newgent, RDN. For the original JPG of a photo, please send your request to

For The Press

Watch a video review here!

April 17, 2008
Sarah Bradley (703-549-1500, ext. 2231)


(Alexandria, VA). How can a diabetes cookbook win Best in the World, when the old stereotype for a “diabetic meal” is bland and flavorless?

The American Diabetes Association’s The All-Natural Diabetes Cookbook: The Whole Food approach to Great Taste and Healthy Eating, by Jackie Newgent, RD, broke through all the stereotypes this week when it won the 2007 Gourmand Best Health and Nutrition Book in the World Award in London, England. Created to increase knowledge of and respect for food and wine culture, the Gourmand World Cookbook Awards reward those who “cook with words” and help readers find the best out of the 26,000 food and wine books produced every year.

The All-Natural Diabetes Cookbook is a crossover book written to appeal to people with diabetes and those who are simply looking for ways to live a healthier life. It features 150 recipes that focus on whole foods and unprocessed ingredients.

Recipes include:

  • Caramelized Anjou Pear, Sage, and Gorgonzola Quesadilla
  • Minted Middle Eastern Meatballs
  • Caprese Pizzette
  • Fresh Baby Spinach Orzo Salad with Goat Cheese
  • Spa Chef Salad with Balsamic Tarragon Dressing
  • California Avocado-Bean Salad with Salsa Verde
  • American-French Caramelized Onion Soup
  • Vietnamese-Style Beef and Soba Noodle Soup
  • Bodacious “Steak” Burger
  • Sweet Potato Burrito Spirals with Bell Pepper-Avocado “Crème” Sauce
  • Tequila-Lime Chicken with Spinach Fettuccine in Creamy Jalapeño Sauce
  • Roasted Wild Salmon Filet with Orange-Miso Sauce
  • Herbed Zucchini-Carrot Couscous Stack
  • Roasted Garlic Mashed Baby Creamer Potatoes

Recipes and high-resolutions images of the cover and author are available to members of the media. Please contact Heschel Falek at