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The first 30 or so pages are an introduction to "Clean Food". Meaning clean for your body, clean for the environment, etc. I found that information to be good, because you can easily be lost when looking at a recipe calling for Amaranth, Teff, Millet, Hijiki, or Aduki. The book groups recipes by season-- Or what you can find ripe and local during a given growing season.
Spring: The simple Hummus recipe, great. Yams with ginger and lime, so good. Swiss chard with roasted golden beets and sweet peas (All of which I grow in the spring because of this recipe), sofa king good -- add some chevre for a dairy treat. Summer: Fingerling potatoes and green beans with lemon dill dressing. Pad Thai summer rolls with tamarind dipping sauce. Sprouted Quinoa Tabbouleh -- This one I'm actually making tomorrow for my sister by request. I roast the tomatoes and add roasted pepitas too. ...You get the gist. Lots of good stuff. If you could try one new recipe a week, you'll love food as much as Ash and I.