I love Andrew's definition of unprocessed:
Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.
It backs up my contention here at Mahlzeit, that all you need to cook is common sense. In fact, I think a lot of my non-cooking friends (cough Monica cough) are actually cooking more than they let on. The foodie police and cooking shows intimidate us into thinking that we all have to be gourmet cooks (whatever that means) or it somehow doesn't count. I've taken to buying my spices at the Spice House so I can get them without fillers (although I don't think they are organic for the most part) but when the clerk there asks me rather superciliously what kind of cloves I want (they have 4 different ones), I just look at him. I don't know. Cloves, dude. I just want cloves.
I really try never to make anything on here that any eater couldn't make with easily available ingredients and common sense. Personally, I try to use food I've preserved--whole veggies and fruits either from my garden or from the farmers' market, but even the local corner grocery store (if you're lucky enough to still have one) carries garbage-free whole foods, both fresh and canned.
Point is, you don't need fancy ingredients. You don't need fancy appliances, or pots. You barely need a cookbook, and if the only one you have is of the Betty Crocker "learn to cook" ilk, you're doing great. I'm still using the same set of Revere Ware pots I inherited from my mother, who bought it in the 40s when it was the latest thing in cookware. (Yes-- the ones with the Bakelite handles.)
The main thing you need to cook healthy, delicious food is mileage. Eat real this month, just make yourself cook. You'll be ready to make Thanksgiving dinner in no time.