The Art & Science of Magical Fruit

On the occasion of my ninth birthday, half a lifetime ago, my beloved Uncle Lenny gave me a book called The Human Body, which still has a place on the shelves that hold my important books. I called it “The Body Book,” and carried it everywhere I went until I had memorized everything in it, cover to cover. I was fascinated not only by the descriptions and illustrations, but also by the idea that each part of the body was uniquely designed to do exactly what was required of it. Form followed function, and I couldn’t get enough. That, parenthetically, was also the year I decided I was, someday, going to become a doctor.

When I left for college years later, there was no question what I would study. Form followed function: A girl who is interested in how the body works studies biology and, more specifically, physiology. I took every single physiology course offered at my university, including cell, human, animal, abnormal, and more. I was absolutely fascinated by how everything fit together and worked in such a spectacular and elegant way. Kidney, heart, liver, muscle, brain. And, as if that wasn’t enough, I was also spellbound by the realization that gaining insight into how and why things go wrong helps us to understand better how and when things work right.

As much as I loved the science, and I really did, it was the design that drew me in so deeply. Everywhere I looked, form followed function. I was transfixed.

I discovered the words of the architect Louis Sullivan [a teacher of Frank Lloyd Wright]: “It is the pervading law…of all true manifestations of the head, of the heart, of the soul, that life is recognizable in its expression, that form ever follows function.” From the time I was young, I recognized that science had engaged my mind, but it was not until later that I understood how the art of science had captured my heart.

And the connection with magical fruit…?

Long before homo sapiens understood enough chemistry to know that there is something uniquely nourishing about beans — namely that they are rich in both fiber and protein simultaneously—, humans already knew that there was something special about them. You don’t need formal training in cardiology to know that beans are good for your heart; as any child can tell you, most of us know that by the time we’re in the second grade!

Certain truths are apparent long before we understand the science inside them. The artistic expression of these truths dates back centuries at least. In story and song, poetry and prose, the value of beans is made clear. Jack and the Beanstalk is not the only example; the literary traditions of many cultures tell tales about the magical properties of beans. Which means that we have been aware of this connection for a very long time. The reason is clear to me: Beans are a nourishing and valuable foodstuff. So eat your beans at every meal.

“Beans, beans, they’re good for your heart, the more you eat, the more you fart.
The more you fart, the better you feel, so eat your beans at every meal.
Beans, beans the musical fruit, the more you eat, the more you toot.
The more you toot, the better you feel, so eat your beans at every meal.”



YOUR HEALTHY PLATE: Spaghetti Squash Marinara

The squash has been coming in gorgeous and heavy this year! We’ve been making our way through dozens of delicata, acorn, and spaghetti squash. No Hubbards or butternut yet, but they’re coming! As far as I am concerned, there is always room for more. I especially love how they can sit on the counter for weeks and weeks without any negative consequences. So if we happen to have more than we can use at the moment, it’s no problem — just wait a little while! They will still be fine.  Continue reading


YOUR HEALTHY PLATE: Savory Tofu Barbecue

I know I promised that I would be posting recipes for fudge and fancy cocktails, but then I came across this recipe and it seems perfect for a pandemic. I think you’ll be glad to have it. It’s very forgiving, and if you make a batch and store it in the refrigerator, you (or your kids) can pop a few blocks in your mouth without a second thought, and keep moving. No planning, no organizing. Just pure protein, delicious and nutritious. Continue reading


YOUR HEALTHY PLATE: Zucchini Fries

If you’ve never eaten chickpea (garbanzo bean) flour, this is a great recipe to start with! Not only is it super flavorful, imparting a wonderfully nutty flavor to these zucchini fries, but chickpeas are also packed with protein and fiber, for a dish that sticks to your ribs and makes your heart sing for joy. Continue reading


YOUR HEALTHY PLATE: Muffin-y Goodness

Of course, this is an especially good week for an egg recipe…

My sister saw a recipe for these beauties last week, and now you should try them! I love the idea of eating a few for breakfast, taking some for lunch, popping one or two for a mid-afternoon snack, and then making a whole new batch. But maybe not all on the same day.

My advice? Use eggs with the brightest orange-yellow yolks, berries with deepest warmest color, and the sweetest, ripest bananas you can find. You can’t possibly go wrong! Continue reading


Winner by a Mile

Last year, an article entitled “Can We Say What Diet is Best for Health?” was published in the scientific literature, and James Hamblin wrote a story about it for the Atlantic. He called it “Science Compared Every Diet, and the Winner is Real Food.” You know, I would have edited out the word “Real” and then called it, simply, “Food.” The original article was written by David Katz and Stephanie Meller, of Yale School of Public Health. Continue reading


YOUR HEALTHY PLATE: Spicy Black Bean Soup

I’m trying to get you to eat more beans, in case you can’t tell. Peasant food, rustic. Old-fashioned. From the old country. Why did they eat so many beans? Beans are the only food on the planet that’s rich in both fiber and protein. This makes them very special, filling, nutritious. And inexpensive. So eat your beans! Thank you to Mark Bittman, and How to Cook Everything Fast, for the original version of this recipe. If you use canned beans, dinner can be ready in 15 minutes. Continue reading