If you’re making healthier, calorie-cutting changes to your diet in the new year, here are a few new cookbooks to consider. • “Raw Energy in a Glass” by Stephanie Tourles (Storey, $16.95) – “Ample consumption of pure liquids is extremely important for maintaining superb health: plain, purified water, fresh-pressed juices, teas or blended beverages consisting of raw fruits, vegetables, nuts, seeds or other green leafy plants.” So starts chapter one – “Liquid is Vital to Life” – of Tourles’ latest book on raw energy. The slim, soft-cover volume is divided into two parts: the basics and the recipes. The basics make an argument for raw foods, juicing and blending, and include a primer on super-foods: fruits, berries, veggies, herbs and spices. Of the 13 chapters, 10 are dedicated to recipes for smoothies and other raw beverages. There are 126 in all, including Strawberry-Almond Milk, Cucumber-Apple-Spinach Cleanser, Mango-Lime-Blueberry Blast, Watermelon-Grape Antioxidant Fusion, Watermelon-Cuke Refreshment and Almond White Russian. Drinks are organized by type and ingredients: nut and seed milks, green smoothies, blended salads, raw shots, mocktails and more. Each is topped with an introduction and ends with a listing of nutrients. The Watermelon-Cuke Refreshment, for example, is a good source of antioxidants and vitamin C. The design is bright and fresh, with crisp whites, greens and cut-out images of ingredients, like almonds and slices of peaches and pears.