With 8 new color photos and a wide array of recipes for every meal and occasion, the reissue of 125 Best Vegan Recipes ($19.95, 192 pp), by Maxine Effenson Chuck and Beth Gurney, has something for everyone. Recipes include Freshly Minted Pea Soup, Spaghetti and Soy Balls, Baked French Fries and Cranberry Orange Scones and more. Tips for ease of execution and substitutions are given throughout the cookbook.
The second version of Healthy Slow Cooker ($24.95, 352 pp) by Judith Finlayson includes 135 gluten-free easy recipes. Examples of these nutrient-dense, balanced recipes include Leafy Greens Soup, Ribs with Hominy and Kale, New Age Succotash and even desserts like Basmati Rice Pudding. The book includes “Natural Wonders” sections which explain benefits of specific ingredients and nutrients.
Available in both print and online from Nutrex Hawaii, Astaxanthin: Seafood’s Ultimate Supernutrient (74 pp) is a comprehensive guide written by world-renowned doctor William Sears, M.D. The book includes information on the antioxidant Astaxanthin’s anti-inflammatory properties and benefits for brain, eye, cardiovascular and skin health.
For an artistic guide to vegetarian cooking, look to Food: Vegetarian Home Cooking ($29.94, 256 pp) by home-cook and photographer Mary McCartney. The simple and inventive recipes are beautifully photographed and include dishes that range from familiar Breakfast Pancakes to elegant Leek and Pea Risotto.
For those who follow raw-food diets is the newly published Raw, Quick & Delicious! ($24.95, 248 pp) by Douglas McNish, vegan iron chef winner. The cookbook contains over 175 creative raw recipes made with only 5 ingredients in only 15 minutes. Recipes include Shred-Me-Up Slaw, Mushroom Tart, Avocado Cucumber Hand Rolls and Date Muesli.
Louise S. McCrinkdle, N.D. and Alison Bested, M.D. have written The Complete Fibromyalgia Health, Diet Guide & Cookbook ($24.95, 288 pp), a common-sense guide for fibromyalgia patients on how to improve their quality of life. It includes an overview of fibromyalgia that includes causes and symptoms, as well as lifestyle and diet changes that may help manage those symptoms.
In response to the growing trend of Vegetarianism among young people, Rachel Meltzer Warren, M.S., R.D., has published The Smart Girl’s Guide to Going Vegetarian ($12.99, 240 pp). The easy-to-read book, marketed towards teens and college students, offers common myths and realities about going vegetarian, nutrition basics, how to deal with doubtful family members and over 40 meat-free recipes.
Author and foodie Ellen Brown has published Gluten-Free Bread: More than 100 Artisan Loaves for a Healthier Life ($23.00, 248 pp). The cookbook offers baking methods and recipes for various kinds of homemade breads like brioche, quick breads and rolls, all gluten-free. Artisan recipes include Sesame Scallion Bread and Naan flatbread.
Raw Food for Dummies ($19.99, 366 pp) is a practical guide for how to add more raw foods to one’s diet. Offering more than 100 raw recipes for breakfast, lunch, dinner, appetizers and snacks, authors Cherie Soria and Dan Ladermann cover all the health benefits of raw foods, including healthy detoxification, energy levels, skin, digestion and weight management.
Athlete and fitness blogger Matt Frazier has released No Meat Athlete: Run on Plants and Discover Your Fittest, Fastest, Happiest Self ($19.99, 256 pp). The book explains how to apply a vegetarian lifestyle to fitness training and includes vegetarian menu plans for “high performance, endurance and recovery.” It also has a training manual for runners of all levels.