Simple WholeFoods: real food you'll actually cook.
A complete whole-food cookbook from Executive Whole Foods Chef Risteard O'Corragain — breads, salads, soups, sides, sweet treats and drinks, each one built from ordinary ingredients and explained step by step.
- 76 tested recipes across six everyday categories
- Every recipe includes a full vitamin and mineral breakdown
- No superfoods, no special equipment, no restrictive rules
- Written for first-time cooks and confident ones alike
Eating well isn't the hard part. Knowing what to cook is.
Most people don't need another diet. They need a handful of real meals they can make without thinking about it.
"I want to eat better, but I don't know where to start."
Whole-food eating gets explained as a philosophy and almost never as a shopping list and a method. You end up motivated but with nothing to cook tonight.
"Healthy recipes need ingredients I can't find."
Every recipe here is built from things stocked in an ordinary supermarket. No specialist powders, no imported superfoods, no equipment beyond a pan and a blender.
"I cook the same four meals on repeat."
Six chapters covering breads, salads, soups, sides, sweet treats and drinks — enough to build a full week without eating the same plate twice.
"I don't know if what I'm eating is doing anything."
Each recipe closes with its nutritional highlights and a vitamin table naming the source of each one, so you can see what a meal contributes rather than guessing.
Simple WholeFoods was written to solve exactly this — one repeatable, genuinely good recipe at a time.
Every recipe tells you what it does for you.
Most cookbooks stop at the method. Each recipe here is laid out across four parts, so you finish knowing not just how to cook it, but what you're actually eating.
- IngredientsA plain shopping list of things you can find in any ordinary shop.
- MethodNumbered steps written in full sentences, with no assumed technique.
- Nutritional highlightsWhat the dish contributes — fibre, healthy fats, plant protein, minerals.
- Vitamin breakdownA table of vitamins, the ingredients they come from, and what they do.
Eight chapters. Seventy-Six recipes.
Enough range to cover a whole week, not just a special occasion.
Breads
Sesame seed rolls, soft wraps, pan-style pita, skillet flatbreads, focaccia-style garlic bread, spelt breadsticks and more.
Salads
The Mineral Earth Bowl, Garden Harvest Bowl, Mediterranean chickpea, rainbow crunch, creamy tahini and beetroot, warm mushroom and lentil.
Sides & Appetizers
Sunflower seed pâté, hummanaise, fermented kraut salad, falafel bites, garlic herb dipping oil, white bean and herb spread.
Sweet Treats
Lemon sesame scones, blueberry and ginger muffins, chocolate mousse, caramel bars, chocolate bars, fresh simple scones.
Hearty Soups
Veg soup, lentil soup, meatless bolognaise and homemade burger baps for the days that need something substantial.
Drinks
Irish sea moss citrus cup, morning berry smoothie and ginger tea.
Photographed, not styled beyond recognition.
Real plates, shot in real light — so what you cook looks like what you saw.
Cook with confidence, not instructions.
Understand your ingredients
Vitamin and mineral tables name the source of each nutrient, so you learn the ingredients rather than memorising recipes.
Build real kitchen skill
One master dough underpins the whole bread chapter. Learn it once and ten recipes open up.
Cook for the whole week
Breads, mains, sides, soups and sweets in one book — not a single-category collection you outgrow in a fortnight.
No restriction, no rules
Nothing is counted, banned or tracked. The approach is to make the food better, not to make the list shorter.
What people say after a week of cooking from it.
Add the reader's own words here.Reader nameRecipe cooked
Add the reader's own words here.Reader nameRecipe cooked
Add the reader's own words here.Reader nameRecipe cooked
Is this book for you?
A good fit if you
- Want real meals rather than another eating plan
- Are cooking more from scratch and want a reliable starting point
- Like knowing what an ingredient actually does
- Cook for a family and need recipes that repeat well
- Are plant-forward, or simply eating less processed food
Probably not if you
- Want a calorie-counted, macro-tracked programme
- Are looking for a rapid short-term diet
- Prefer meals that come mostly from packets
- Want medical or clinical dietary guidance
Simple WholeFoods — the complete cookbook.
Thirty-nine recipes, six chapters, and a full nutritional breakdown on every page. Yours to cook from for years, not weeks.
Questions people ask
Do I need to be vegetarian or vegan to use this book?
No. The recipes are plant-forward and built around vegetables, pulses, grains, nuts and seeds, but the book isn't a diet and doesn't ask you to commit to one. Cook from it alongside however you already eat.
Are the ingredients easy to find?
Yes. Recipes are built from ordinary supermarket ingredients. Where something less common appears, such as sea vegetables or sea moss, it's optional or easily substituted.
I'm a beginner. Is this too advanced?
No. Methods are written as numbered steps in full sentences with no assumed technique, and the bread chapter builds from one master dough so you learn a single skill rather than ten separate ones.
What equipment do I need?
A pan, an oven, a mixing bowl and a blender or food processor cover almost everything in the book.
What does the nutritional information cover?
Each recipe lists its nutritional highlights and, where relevant, a table of vitamins with the ingredients they come from and what they support. It's educational context, not clinical or prescriptive advice.
Is this a print book or a digital download?
Set this answer to match how you're selling it — print, digital, or both.
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The information in this book and on this page is intended for educational purposes only and is not a substitute for professional medical advice. Always consult a qualified healthcare practitioner regarding any health concerns.
