The All-Natural Diabetes Cookbook

I'm a fan of this cookbook author. I have her newest book, but decided to try this one too since I love her other book so much. It is definitely healthy, but it's as tasty or tastier than I expected it to be since the recipes are so good for you. All the recipes that I have tried are pretty easy and fast, but the end result makes the dishes look impressive. I have diabetes in my family so this helps me get a headstart on preventing it, hopefully. Another winner of a cookbook!

Despite the positive reviews already posted, I cannot whole-heartedly recommend this book to anyone with diabetes. While it does follow the current guidelines of the ADA, I would challenge any diabetics to see how their blood glucose responds to a Mango Lassi (p.272, 27g carbs) or to a serving of Roasted Garlic Mashed Baby Creamer Potatoes (p. 254, 20g carbs). At least Ms. Newgent includes a "Fresh Fact" on the page to say that "Potatoes can raise your blood glucose level quickly, so keep an eye on your serving size." Good luck with that...

There are some worthwhile recipes in the book (e.g. Party Peanut Chicken Satay, p. 88, 5g carbs), and at least she lists the carb content so that the carb-aware diabetic can make his/her own decisions about what to eat. Fortunately, there are a great number of cookbooks for the carb-conscious diabetic; I would start with Richard Bernstein's "The Diabetes Diet: Dr. Bernstein's Low-Carbohydrate Solution.

This is a great book for those dealing with diabetes. The recipes are simple and easy. There are many naturally gluten-free recipes and many that don't call for soy. (I am allergic to soy, dairy & gluten and my mother has diabetes). Tonight I made the Pepper Quinoa Salad with Basil. It was very good and quick to prepare. In the dessert section there are simple recipes such as Balsamic Strawberries and Grilled Figs. All in all, this is a great book. Thanks to Jackie Newgent for putting together this fantastic resource!

I am originally from Louisiana, and French, Cajun, and Italian dishes (the more complicated and richer, the better) are second nature to me, but at 56 I was unexpectedly diagnosed with Type II diabetes. By inclination, I am one of those persons who doesn't care how "good" something is for me -- if it doesn't taste good, I'm not going to eat it! And I despise the "taste" of artificial sweeteners, and don't believe they do my body any good either.

Well, after having this book a week, I've discovered that the author seems to have an excellent set of priorities: (1) Food should look and taste good; (2) it shouldn't take forever to prepare; (3) it should follow sound thinking for helping you get your diabetes under control.

Although I consider myself an innovative cook, I would never have thought of marinating fresh sliced strawberries in balsamic vinegar. Delicious! Or how about a breakfast patty made from chopped granny smith apples and chicken breasts?

In short, if you have diabetes or cook for someone suffering from it, I highly recommend this book. If you are short of time, and just want to eat healthier, this simple book is very enjoyable and creative!

I purchased this cookbook to help me plan meals and get a better understanding of how diabetics and pre-diabetics should think about food. Because I like to cook, especially ethnic meals, I was very surprised to see international recipes with authentic ingredients and spices. We've tried 8 recipes so far and have enjoyed every one. Each recipe includes a breakdown of carbs, fat, etc. and additional tips on how to pre-cook portions of the meal, alternative ingredients for variety and other useful suggestions. As I become more familiar with issues for pre-diabetics, I am also able to modify recipes from other cookbooks. I would recommend this cookbook for anyone who wants a healthy lifestyle.