EDITOR'S PICK
The All-Natural Diabetes Cookbook by Jackie Newgent, R.D.
With 150 recipes-plus tips on cooking with low sugar and fat-this cookbook belongs in every health-conscious kitchen.
Robert Firpo-Cappiello, Managing Editor
10/2007
10/2007
I don't have diabetes, but I still find myself returning to the pages of The All-Natural Diabetes Cookbook (American Diabetes Association, 2007). Jackie Newgent, R.D., has put together a comprehensive guide not only for those on sugar-restricted diets but also for anyone interested in making fresh, whole foods the center of their diet. Featuring 150 new recipes, advice on boosting flavor with natural ingredients ("be liberal with herbs," "grill with flair," and "boost the beans"), and nuts-and-bolts cooking advice ("pick nonstick," "befriend your butcher," and "thaw while you sleep"), this is the kind of cookbook you don't keep just on your kitchen shelf-you keep it at your elbow.
I've already memorized the pages dedicated to ingredient substitutions — for instance, use flavorful low-fat Greek yogurt in place of sour cream or mayonnaise — and those that cover herbs and spices and what foods pair best with them. (You knew mint went well with lamb, of course, but have you ever tried it with pork? How about with potatoes?) When you cook with reduced sugar and fat, the right pairings of herbs and spices are critical, and Newgent covers that complex topic remarkably concisely, then brings her recommendations to life in vibrant, inspired recipes.
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