Jackie Newgent R.D. - The All-Natural Diabetes Cookbook

Managing Editor, Book Publishing, Abe Ogden; Acquisitions Editor, Consumer Books, Robert Anthony; Editor, Laurie Guffey; Production Manager, Melissa Sprott; Composition, American Diabetes Association; Cover Design, Jody Billert; Printer, Transcontinental Printing.

2007 by Jacqueline A. Newgent, RD. All Rights Reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including duplication, recording, or any information storage and retrieval system, without the prior written permission of the American Diabetes Association.

Printed in Canada
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The suggestions and information contained in this publication are generally consistent with the Clinical Practice Recommendations and other policies of the American Diabetes Association, but they do not represent the policy or position of the Association or any of its boards or committees. Reasonable steps have been taken to ensure the accuracy of the information presented. However, the American Diabetes Association cannot ensure the safety or efficacy of any product or service described in this publication. Individuals are advised to consult a physician or other appropriate health care professional before undertaking any diet or exercise program or taking any medication referred to in this publication. Professionals must use and apply their own professional judgment, experience, and training and should not rely solely on the information contained in this publication before prescribing any diet, exercise, or medication. The American Diabetes Associationits officers, directors, employees, volunteers, and membersassumes no responsibility or liability for personal or other injury, loss, or damage that may result from the suggestions or information in this publication.

The paper in this publication meets the requirements of the ANSI Standard Z39.48-1992 (permanence of paper).

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Library of Congress Cataloging-in-Publication Data

Newgent, Jackie.

The all-natural diabetes cookbook : 150 high-flavor recipes made with real foods / Jackie Newgent.

p. cm.

ISBN 978-1-58040-275-0 (alk. paper)

1. DiabetesDiet therapyRecipes. 2. Cookery (Natural foods) I. Title.

RC662.N494 2007

641.56314dc22

2007011961
eISBN: 978-1-58040-372-6

For my father, who has diabetes.

For my mother, who does most of his cooking.

CONTENTS

When I was a child, I loved to eatand loved to eat often. I still do. My mother was a caterer and taught me about the importance of high-quality ingredients and the art of good cooking. Most of my earliest memories involve me, my mom, and food. Our house always had some marvelously savory aroma wafting about. Still, my favorite food was potato chips for quite a few yearshigh-quality ones, of course. Thankfully, I did enter adulthood with some healthful eating habits and amazing cooking and food lessons. I feel privileged to have learned so much about what real food is and fortunate to realize how eating can and should be a pleasurable and important part of life. Today, my mother is still known by most in my hometown as being the best cook around. However, with no kids at home, just herself and my dad to cook for, and relaxing into her wise years, her cooking style at home has, frankly, become a bit less wise. Her food choices have become simpler and more convenient. And, though the finished recipes are still delicious, some ingredients that shes using arent as real or natural as they once were. I wasnt overly worried about that until my father was diagnosed with diabetes.

Then, since my dads health became a priority, I knew it was my job to help my mother whip up some new magic in the kitchen simply, conveniently, and naturally. I needed to create delicious recipes with ingredients my family loved. Finished dishes needed to be diabetes-friendly for my dad, while meeting my mothers high expectations for great taste and ease of preparation. And I wanted to share what I had learned about the importance of choosing natural and organically grown foods. The end result: The All-Natural Diabetes Cookbook: The whole food approach to great taste and healthy eating.

Making healthier food choices is an obstacle for some people with diabetes. One big reason: people dont want to give up flavor to eat better. But they shouldnt have to! The All-Natural Diabetes Cookbook provides everyday favorites for everyday people, with the addition of whole food nutrition and flavor, not subtraction of taste. More and more people are realizing they dont have to give up eating deliciously to eat nutritiously. Theyre learning how to choose natural, unprocessed foods. Its a trend thats growing, since using the freshest, least processed foods provides a way for people with diabetes (and their families) to eat healthfully, naturally, and deliciouslyfinally!

Today, natural cooking is a true passion of mine. So, whether youre just now learning diabetes-friendly cooking or have years of experience with it, I encourage you to take a taste tour with The All-Natural Diabetes Cookbook. I hope that natural cooking becomes a passion of yoursor at least an enjoyable part of your food life. I know youll find these recipes enjoyable for everyone you know, with or without diabetes. Im so pleased to have this opportunity to pass them on to my familyand to yours.

Jackie Newgent, RD

I have many people to thank for their generous time, energy, and support of this projectand for helping me fully pursue my passion for great taste and healthy eating.

Im grateful to:

My mother, for all she taught me about the importance of high-quality foods and the love of fine cooking.

My father, the true inspiration for this cookbook.

My bighearted sister, Rebecca Newgent, for her help in retesting several of the books recipes, and my generous brother, Jim Newgent, for his creative, strategic thinking.

Amy Morse, for her gift of friendship, unique marketing mind, and help in making sure this cookbook gets into the hands of those who need it most.

My fabulous friends in New York for being so supportiveand understanding when I made my cookbook a priority. Tremendous thanks to Lisa Drayer, MA, RD; Lori Ferme; Leah McLaughlin; Patrick Kruchten; Alyssa Gelbard; Marnie Lobel; Jacinthe Babin; Yanick Desmarais; Erika and Scott Pintoff; Rachel Sanzari, MS, RD; and Maye Musk, MS, RD.

The advice, recipe tips, and enthusiastic, long-distance encouragement sent from California, Ohio, Illinois, Maryland, Georgia, Arizona, Arkansas, Canada, Ireland, and Scotland, especially from Patricia Bannan, MS, RD; Sandi Newgent; Romy and Yves Bouhadana; Monica Barrock; Mary Ann Winner; Eric Oberman; Ken Chin; Michelle Novak; Scott and Maureen Heritage; Sang Min Lee; Ginette Desmarais; and John Graham.

My chef assistant, Lindsay deJongh, RD, without whom I couldnt have completed this project.