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.

David Winston RH (AHG), herbalist, ethnobotanist and founder of Herbalist & Alchemist has released the 10th Edition of Herbal Therapeutics: Specific Indications ($12.95m 140 pp). The updated and expanded practical guide to herbal medicine includes a repertory guide for specific areas of the body and conditions as well as additional recommendations, contraindication and references.

New to shelves in December 2013 will be BRAD’S RAW MADE EASY: The Fast, Delicious Way to Lose Weight, Optimize Health, and Live Mostly in the Raw ($25.00, 288 pp), a guidebook to healthy revolutions from Brad Gruno, founder of Brad’s Raw Foods. The guide lays out a 60-day plan to transitioning into a raw food lifestyle and includes 150 easy recipes.

Save money and reduce kitchen waste with The SoupMaker’s Kitchen ($24.99, 160 pp) by chef Aliza Green. The book, which describes how to organize your kitchen for optimal ingredient use, includes more than 100 soup recipes from all over the world, including Hungarian Mushroom Soup, Vietnamese Pho Soup, Provencal Soup au Pistou and Caribbean Caillou Soup.

Author Jillayne Clements has written The Secrets of Gluten-Free Baking: Delicious and Healthy Recipes for Everyday Cooking ($18.99, 192 pp), which will be available this December. The cookbook includes gluten-free, whole foods approaches to traditional recipes such as Buttermilk Biscuits, German Chocolate Cake and Honey Oat Bread.

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.

The Council for Responsible Nutrition (CRN) has released the third edition of Vitamin and Mineral Safety, which includes the trusted recommendations of Tolerable Upper Intake Levels (ULs) of supplements. The ULs are science-based and factor in dietary intake.

Council for Responsible Nutrition, 1828 L St., NW, Ste. 510, Washington, DC 20036, www.crnusa.org

 

Love Your Skin, Love Yourself: Achieve Beauty, Health, and Vitality from the Inside Out and Outside In ($13.99, 160 pp) is a new top-seller by Rachel Pontillo, a board-certified holistic health coach. The book is a collection of natural and holistic means to achieving healthy, good-looking skin. Pontillo also covers how to cope with the emotional struggles that bad skin can cause.

Author and Family Chef Amy Fothergill has published The Warm Kitchen: Gluten Free Recipes Anyone Can Make and Everyone Will Love ($26.95,264 pp). The cookbook contains over 150 gluten-free recipes with tips and easy-to-follow instructions so even the least experienced gluten-free cooks can learn how to make everything from carrot cake to bagels to chicken pot pie.