Eating whole foods can transform, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantry's whole food ingredients, prep ahead of time, and, most important, cook at home.