The kitchen in my apartment is not as colorful as I would like. The appliances are white, the kind of white that gleams with every smudge, ding and failed attempt at cooking. The cabinets and table are reminiscent of drift wood on a New York beach, clouds hanging low and ominous overhead. I am saddened to realize that recently the food in my kitchen has been as drab as the landscape. There have been more than our fair share of tuna sandwiches, eggs with toast and tamales. Not too mention cereal. The pops of color are few and far between, unfortunately; a couple of watermelon, some broccolini or asparagus and a clamshell of blueberries. It was sobering to see. Adding color (aka vital nutrients) to one's diet is not that difficult. I know because in the past my diet was filled with color. I would seek out new brilliantly colored foods at farmer's markets and even ate only blue foods (well mostly) for a week. So how is it that my diet took such a turn? ...