Well, when trying to figure out what will work for each of us, we first need to determine what outcome we are seeking. For those of us seeking a lifelong commitment to maximum health and energy, the only true route to go is back to the basics of whole grains, legumes, vegetables, natural sweeteners, nuts and seeds.

OK, so now the questions: Which grains? Which veggies? Which beans? And, how do I make these meals balanced and attractive.

The answer is as easy as paint-by-numbers. Use color to create a healthy, balanced diet. If you look at your plate right now, most of what you eat is brown. Perhaps there is a pale green, or a washed-out red. Well, it's time to take your plate to new degrees of greater hues.

You will still have the earthy items - the solid ones that are the basis for sustained health and energy: grains and legumes. These are usually light, medium and dark brown in color. They are the greatest proportion of your plate, at least 50% of your plate should be in these tones. Try to vary the color, size and texture: use the smaller, darker beans in the winter; and, the lighter, larger beans in the summer. The same is true for the grains. Try mixing various grains: mix long grain rice and wheatberries for a fantastic texture; try short grain brown rice and wild rice, it's a great combination.

Next you have the root vegetables. Deep in color, these foods provided us with the dense heat we need in the winter. Our winter squashes give us the rich, mustard-toned yellow/oranges. The beets give us a dramatic purple. These vegetables, along with the staple carrots, daikon, onions and the like, all provide us with a rich variety of vitamins and other nutrients that have lately shown to be of critical importance to good health.

Ground vegetables tend to be light green or white: broccoli, cabbage, cauliflower, summer squashes. Use them against the darker vegetables to add some contrast. Sometimes the fleurettes of the broccoli or cauliflower can be used as a centerpiece to the plate.

Finally, important in daily intake, are the dark green leafy vegetables: kale, collards, spinach. It is especially valuable for women to eat these foods for the high content of iron and folic acid, not to mention the litany of vitamins and nutrients.

On occasion, it's nice to add additional color, especially in the summer: red/orange/yellow peppers and tomatoes in a stir fry, for example.

Remember to offer a variety of color choices and it will help to guarantee that a variety of nutrients are being consumed. It also helps to get the richer, deeper tones and more nutritious and flavorful tastes that are available through organic products.

Nature has provided a delicious palate. By varying the colors, you are better assured of a variety of foods which contribute to creating greater balance and energy. Also, try to follow the patterns of the earth: beneath ground, ground level, and above ground foods. This, too, provides a balance to the types of energy the food brings to your life.