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The All-Natural Diabetes Cookbook: The Whole Food Approach to Great Taste and Healthy Eating [Paperback]

Jackie Newgent

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Book Description

Dec 20 2010

The All-Natural Diabetes Cookbook won the 2007 Gourmand Best in the World Award in the category of Best Health and Nutrition Cookbook

The only whole food cookbook for people with diabetes—featuring 150 recipes

Eating with diabetes means eating healthy. But many cookbooks for people with diabetes substitute artificial sweeteners and processed foods at the expense of great flavor. Now if you want to make healthier choices, you don’t have to give up good food!

The All-Natural Diabetes Cookbook features 150 recipes that focus on whole foods and unprocessed ingredients. YOu can enjoy: Blanco Huevos Rancheros, Creole-Style Red Beans and Rice, Roasted Wild Salmon Fillet with Orange-Miso Sauce, Horseradish Pork Tenderloin on Naan with Arugula, and much,much more! YOu can do away with artificial ingredients that leave you feeling unfulfilled! Forget those “fat-free” products that are really just flavorless! Healthy eating is not only good, it’s also great tasting!


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Product Description

From Publishers Weekly

Starred Review. Operating under the premise that "fresh is best," registered dietician Newgent offers a wealth of terrific, healthy ideas for diners of all stripes. With an emphasis on the classics, Newgent offers ingenious tips to cut fat and cholesterol, like using silken tofu to emulsify the Hollandaise sauce for her Eggs Benedict, or using cottage cheese in lieu of butter to keep lean burgers moist. She dispels the myth that healthy eating has to be bland, evidenced in her Tequila-Lime Chicken with Fettucine in Creamy Jalapeno Sauce, Moroccan Turkey Burger and Beer-Brewed Sloppy Joes. Common dishes like Chef Salad get a zesty burst of flavor from a tarragon-laced balsamic dressing, and a fingerling potato salad is dressed in a lowfat sour cream sauce loaded with dill, chives and Creole mustard. Newgent makes it easy to stick to one's diet, including tips on doubling many of the recipes as well as make-ahead tips, online resources and trivia. Exchange information is included for each dish, as well as a substitution guide for common ingredients like sour cream, cheese and sugar.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Jackie Newgent, RD, is a regular contributor to Weight Watchers Magazine and Glamour, and a contributing advisory board member for Fitness. She has appeared nationally on ABC’s Good Morning America, NBC’s Later Today, CBS’s Up to the Minute, and much more. Newgent is a recreational chef instructor at the Institute of Culinary Education. She was an American Dietetic Association national media spokesperson.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.3 out of 5 stars  25 reviews
30 of 30 people found the following review helpful
5.0 out of 5 stars Diabetes Goes Natural! Jan. 13 2008
By R. Denise Barratt - Published on Amazon.com
Format:Paperback
This cookbook provides helpful tips on how to chose organic and natural foods. Recipes are delicious and the book includes many menus ideas. The information on portion sizes, the diabetes exchange guidelines and other nutrition facts gives consumers what they need to make healthy food choices. It includes a lot of vegetarian recipes which can be easily incorporated in a person's weekly food choices. The All-Natural Diabetes Cookbook can be a staple on the book shelf as a healthy guideline to eating more organic and natural foods in the diet. As a registered dietitian, I will recommend this book to my clients.
29 of 30 people found the following review helpful
5.0 out of 5 stars A 'must' for diabetics wanting gourmet quality cuisine Dec 2 2007
By Midwest Book Review - Published on Amazon.com
Format:Paperback
Compiled by nutrition expert Jackie Newgent (a regular contributor to 'Weight Watchers Magazine', a chef instructor at the Institute of Culinary Education, and former American Dietetic Association National media spokesperson), "The All-Natural Diabetes Cookbook: The Whole food Approach To Great Tastes And Healthy Eating" features more than 150 dishes, the recipes for which avoid any artificial elements or ingredients. This impressive and thoroughly 'kitchen cook friendly' compendium of recipes are specifically designed for people with diabetes and ranges from Homemade Granola-Raspberry Parfaits; Scallion Yogurt Cheese; Mesclun Salad with Bosc pears, Pecans, and Blue Cheese; and Sweet Potato Burrito Spirals with Bell Pepper-Avocado 'Creme' Sauce; to Lemony Stuffed Grape Leaves; Creole-Style Red Beans and Rice; Honey Hot Cocoa Au Lait; and Mini Vanilli Cupcakes with Cherries on Top. Enhanced with facts, tips, and ideas to give good food a great flair, "The All-Natural Diabetes Cookbook" is a 'must' for diabetics wanting gourmet quality cuisine that they can prepare and consume with safety and gusto.
24 of 25 people found the following review helpful
5.0 out of 5 stars Easy and delicious! Jan. 3 2008
By Kate - Published on Amazon.com
Format:Paperback
I love this cookbook. Great recipes, without a ton of ingredients. The focus on clean eating is a refreshing change from all the books that call for artificial ingredients.
17 of 17 people found the following review helpful
4.0 out of 5 stars Refreshing! June 19 2008
By LynnRDH - Published on Amazon.com
Format:Paperback|Verified Purchase
I appreciate the author writing an all-natural cookbook for diabetics. It is so refreshing to see a cookbook for people with diabetes that does not use or recommend artificial sweeteners and other artificial low-fat ingredients. My husband has diabetes and it is possible to eat well with diabetes without resorting to "artificial foods". I love the tips and her wholesome approach to meal planning.
14 of 14 people found the following review helpful
5.0 out of 5 stars Finally, an Appealing Diabetis Cookbook Dec 23 2007
By The Cook - Published on Amazon.com
Format:Paperback
Every question I could think of is answered in the first 25 pages. And then the flavorful recipes begin, laid out in friendly-fashion with the added bonus of exchanges, Fresh Facts and Food Flair tips for each recipe. Nice size book, large type, and I like the emphasize on "fresh is best."
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