Ripe ($25, 312 pp.), by Cheryl Sternman Rule, introduces a fruit-and-vegetable cookbook in a new light: arranging each assortment by color rather than season. Rule, voice behind popular food blog “5 Second Rule,” starts the book off with red edibles and eventually ends the color spectrum with white foods. The red and orange sections include oranges, cherries, pomegranates and grapefruits; the yellow and green include bananas, lemons, corn, squash and pineapple; the purple and blue follow with the more exotic blackberries, blueberries, plums and eggplant; and the book finishes with the cleansing white section that includes coconut, mushrooms, potatoes, cauliflower and garlic. Each fruit is paired with a short essay and creative recipe ideas.

 

The Joy of Gluten-Free, Sugar Free Baking ($30, 224 pp.), by Peter Reinhart and Denene Wallace, is a cookbook that engulfs readers into the world of healthful gluten-free, sugar-free breads, pastries, cookies, and cakes. The book is a food lifestyle guide for the millions of Americans who are sensitive to gluten, are diabetic, or simply need to reduce their carb intake. Reinhart and Wallace teach readers how to bake with seed and nut flours instead of starches, which produce the same yummy result without the health hazard. Some author information: Peter Reinhart is the author of eight books and is a baking instructor and faculty member at Johnson and Wales University. Denene Wallace, after being diagnosed with Type-2 diabetes, developed the Proseed Flour blend.

 

The Whole Foods Allergy Cookbook ($18.95, 216 pp.), by Cybele Pascal, started off as a mother’s response to her infant son's diagnosis of severe allergies to diary and soy. Pascal, through creativity and strength, eliminated eight of the allergens responsible for 90% of food allergies. Her 200 recipes suit any occasion, whether it is a simple meal at home or a fancy party. Paired with an informative forward by Christine Fusillo, M.D., chief of pediatric allergy at the Westchester Medical Center, this cookbook will calm both minds and stomachs.

 

With positive reviews from the likes of Bobby Flay and Ina Garten, The Mom 100 Cookbook ($16.95, 364 pp.) written by Katie Workman, is sure to be the Joy of Cooking for mothers of this generation. With quirky tips like how to get sticky substances out of measuring cups and how to freeze presumably un-freezable foods like soups and stews, Workman will catch the attention of eyes and stomachs around the world. She also touches the sensitive subject of kids eating healthier, something she insists the younger generation works on. The founding editor in chief of Cookstr.com, Workman gives every mother little secrets that will get them through those everyday cooking dilemmas.

 

Ever in the mood for something light but also don’t want to be hungry fifteen minutes later? Jeanne Kelley’s new book, Salad for Dinner: Complete Meals for All Seasons ($35, 208 pp.), may be able to feed both desires. Just the cover itself shows the utopian idea, a beautiful salad filled with eggs, artichokes, tomatoes, and peppers tossed in delectable greens. This book not only focuses on the health side of salads, but the presentation as well, embellishing in the contracts in color, flavor, and texture of the dishes. The idea of the side salad is put to rest with Kelley’s filling and healthy creations, made for all seasons and all food connoisseurs.

A new candy bar flavor is available from Justin’s Nut Butter. Milk Chocolate Almond, with an almond center sandwiched between layers of nougat and caramel and covered in milk chocolate, has been added alongside existing Dark Chocolate Peanut and Milk Chocolate Peanut. The candy bars are certified gluten-free.

Happytot Plus fruit/veggie pouches are packed with fiber, antioxi dants, vitamins, minerals and choline to aid in brain development. Fortified with Salba for omega-3s, the line is free of gluten, GMOs, artificial colors, flavoring agents and preservatives. Flavors include Kale, Apple & Mango; Blueberry, Apple & Purple Carrot; and Strawberry, Kiwi, Beet & Pear. 

Life Extension offers Rich Rewards Breakfast Blend and Decaf Roast ground antioxidant cof fees. According to the company, the coffees yield “greater chlorogenic acid levels, an antioxidant naturally found in unroasted coffee, than other premium brands.” They have up to 254% more chlorogenic acid and let coffee drinkers get the benefits of heavy coffee drinking in half the number of cups.

Alpina presents Revive greek yogurts accompanied by gluten-free granolas. Flavors include Artemis’ Vitality (plain yogurt with a superfood granola), Hera’s Calm (honey yogurt with a chai granola), Aphrodite’s Youth (blueberry yogurt with antioxidant granola) and Athena’s Focus (mango yogurt with tropical chai granola). The yogurt is all natural and low in sugar.