Kicking Cancer in the Kitchen: The Girlfriend’s Cookbook and Guide to Using Real Food to Fight Cancer ($22.00, 336 pp) is written by cancer survivors Annetta Ramke and Kendall Scott. After battling cancer and becoming certified holistic health coaches, these women wanted to write a book that is a “resource for the woman who has been handed the cancer card—and for the one who never wants to get it”.

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The Detox Diet ($16.99, 272 pp) by Elson M. Haas, M.D., with Daniella Chace, MSN, is a guide of recipes, menus and detox plans for lifelong vitality. Dr. Haas explains, “Detoxification is the missing link in Western nutrition.” This guide includes a variety of juice-cleansing and fasting options with 50 delicious recipes.

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Say goodbye to counting calories or measuring proportions and say hello to overall health and well-being! Eat for Life: The Ultimate Weight-loss Breakthrough ($18.95, 220 pp) by New York Times bestselling coauthor, Harvey Diamond, reinvents the wheel of how to lose weight naturally and sustain a forgiving eating lifestyle.

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Authors Nathalie Jordi, David Carrell, and Joel Horowtiz introduce People’s Pops ($16.99, 128 pp), the oh, so sweet collection of 55 ice pop, shave ice, and boozy pop recipes.

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Allergy-Free and Easy Cooking ($22.00, 176 pp) by Cybele Pascal, mother of a food-allergy family, includes 75 30-minute meals free of gluten, wheat, dairy, eggs, soy, peanuts, tree nuts fish, shellfish and sesame. Pascal helps you stock an allergy-free kitchen and plan day-to-day meals the whole family will love without ever sacrificing texture or taste.

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Containing more than 1,000 recipes, The Dukes Table: The Complete Book of Vegetarian Italian Cooking ($40.00, 352 pp) is an authentic cookbook emulating the vegetarian lifestyle of Enrico Alliata, a.k.a. the Duke of Salaparuta, who believed in transforming diet to repair one’s health.

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Clean Food A Seasonal Guide to Eating Close to the Source ($30.00, 355 pp), by Terry Walters, cookbook author and clean food advocate, is a revised cookbook containing new “clean” recipes with gluten-free varieties. She focuses on using foods such as whole grains, vegetables, legumes, soy, nuts, seeds and fruits, and avoids foods that are processed and stripped of their natural nutrition. Walters also guides readers as to which items are available each season, and the basic techniques needed to prepare these foods deliciously.

 

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Food in Jars: Preserving in Small Batches Year-Round ($23.00, 237 pp) is a how-to guide for canning and preserving food. Author Marisa McClellan digs back to her roots when her mother first taught her how to can foods growing up in California and Oregon. McClellan says that canning not only delivers great flavors, but also joy and satisfaction throughout the year. In her book, one can read about the equipment and tools needed for canning, and the steps taken in preserving food ranging from jams to pickles and nut butters.

 

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The Ultimate Allergy-Free Snack Cookbook ($15.95, 131 pp) is a kid-friendly recipe book for those with allergies. Authors Judi and Shari Zucker provide allergy-free recipes that are nutritious and kid-approved. The recipes are free of the eight most common allergens, eggs, cow’s milk, soy, wheat, peanuts, tree nuts, fish and shellfish. This book also contains helpful information for parents about food allergies and intolerances and how to recognize possible allergens on food labels.

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The Encyclopedia of Natural Medicine ($29.99, 1219 pp), by Michael T. Murray, N.D., and Joseph Pizzorno, N.D., is a guide for the public on the use of natural medicine.  This book uses an evidence-based approach to supply scientific information about how natural medicine can help with the maintenance of health and the treatment of disease.

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