The Importance of Plant Diversity: A Conversation with Jeanne Rosner, M.D.

Eating a wide variety of plant foods adds more color, flavor, and nutritional diversity to the table.  But eating well doesn't have to mean following complicated recipes or giving up the foods you love.

In More Plants, More Flavor, Jeanne Rosner, M.D., demonstrates how a diverse range of plant foods can make everyday cooking both nourishing and enjoyable.  As the founder of SOUL Food Salon, Jeanne shares her passion for practical nutrition education and plant-forward cooking through recipes that celebrate the variety and flavor of whole foods.   

We spoke with Jeanne about the inspiration behind her cookbook, the connection between plant diversity and gut health, and how small, enjoyable food choices can become lasting habits.  She also shares why giving back is an essential part of the book's mission. 

1. What inspired you to create More Plants, More Flavor, and why did you choose to focus on plant diversity rather than simply encouraging people to eat more vegetables? 

Originally, More Plants, More Flavor began as a passion project.  I wanted to play in the kitchen, tinker with plant-rich recipes, and photograph what I created.  I get lost in the kitchen.  I find myself in a kind of flow state where I’m completely immersed in the process, and, ultimately, something delicious comes out of it.  What started as a creative outlet gradually evolved into a cookbook with a bigger purpose. 

Eating more vegetables is wonderful, but I wanted to broaden the conversation to include the full spectrum of plant foods: fruits, vegetables, whole grains, nuts, seeds, and legumes.  Different plants provide different combinations of nutrients and beneficial plant compounds, so variety matters.  I love the idea of “eating the rainbow” because it encourages us to seek out a wide range of colors and, in turn, a wider variety of plants.  A red strawberry offers something different from a green kale leaf or a purple eggplant.  The goal isn’t simply to eat more plants, but to have fun exploring their incredible diversity and discovering how much flavor they can bring to the table. 

2. Many people assume healthy eating means giving up favorite foods or spending hours in the kitchen.  How does More Plants, More Flavor make plant-rich eating both approachable and enjoyable for everyday life? 

I’m not a chef.  I’ve taken many cooking classes over the years, and I love exploring new ingredients, cooking techniques, and flavor profiles — but I’m a simple person at heart.  I don’t gravitate toward recipes with long ingredient lists, complicated steps, or hours of preparation.  I’m a mom of three now-adult children who are in and out of my house regularly, and I still find myself cooking for five people many nights of the week.  Creating simple, flavorful recipes has always been important to me. 

One of the easiest and most enjoyable ways to eat more plants is to focus on what’s in season.  Going to local farmers’ markets, meeting the people who grow our food, and learning from them how to prepare seasonal ingredients can be both fun and inspiring.  Growing your own food is another simple way to bring more plants into your life.  Even a few herbs growing in planters on a windowsill can make a difference.  Fresh herbs add tremendous flavor to almost any dish. 

For me, the beauty of plant-rich cooking is that the plants become the star of the dish.  You don’t have to give up the foods you love or spend hours in the kitchen.  It’s about starting with delicious fresh ingredients, keeping the preparation simple, and letting the natural flavors of the plants shine. 

Order Jeanne’s new book on Amazon here.

3. As a physician, what connections do you see between nutrition, gut health, and overall well-being, and why is a diverse microbiome so important? 

When I was in medical school, we were taught to think of bacteria primarily as something harmful or foreign that could make us sick.  We knew very little about the microbiome, the vast community of microorganisms including bacteria, viruses, and fungi that live throughout our bodies.  Today, we understand that the gut microbiome, particularly the community of microorganisms living in the large intestine, plays an important role in our health. 

Plants provide fiber and other compounds that serve as fuel for our gut microbes.  As the microbes metabolize these compounds, they produce substances that can influence health throughout the body.  These include compounds involved in immune function and gut health, as well as other processes that may affect overall well-being. 

Research from the American Gut Project found that people who consumed a greater variety of plants each week tended to have a more diverse gut microbiome.  The often-cited goal of 30 different plants per week is certainly ambitious, but I like it because it encourages people to think about variety rather than perfection.  It gives us a tangible goal that can inspire us to try new fruits, vegetables, whole grains, legumes, nuts, and seeds. 

And honestly, eating more plants just feels good.  The combination of fiber, phytonutrients, and other beneficial compounds found in plants supports human health in so many ways.  Fiber is especially important because it helps us feel full and satisfied.  Meals built around a variety of fiber-rich plant foods can keep us comfortably full between meals while also providing beneficial nutrients and plant compounds.   

There is a simple benefit to focusing on what we can add rather than what we need to take away: when we fill our plates with satisfying, fiber-rich plant foods, there is naturally less room for ultra-processed foods.  Over time, eating this way can become less about restriction and more about nourishing ourselves with foods that make us feel good. 

4. Research continues to highlight the benefits of a plant-rich diet for healthy aging. Are there any ingredients, recipes, or eating habits featured in the book that you personally prioritize in your own life? 

I know that eating a greater variety of plants is good for us, so I try to focus on whole-plant foods as often as I can.  I use extra virgin olive oil as my main cooking oil, not only because I love its flavor profile, but also because it contains beneficial compounds such as polyphenols.  Water is my primary beverage.  I love chocolate and have some almost every day, but I generally choose dark chocolate with at least 70% cacao.  I also make a point of incorporating whole grains, nuts, and seeds into my meals and snacks. 

These habits didn’t happen overnight.  Over the years, I would learn something new at a nutrition conference or at one of our SOUL Food Salon events and then find a way to incorporate it into my own life.  Little by little, these choices became habits.  Now, eating this way doesn’t feel like a diet or something I have to think about.  It’s simply how I eat. 

Many of the recipes throughout the cookbook reflect these same choices.  I often use olive oil in place of butter and incorporate dark chocolate with at least 70% cacao rather than milk chocolate, which typically contains more sugar and milk.  When I want to sweeten a recipe, I use ingredients such as coconut palm sugar and maple syrup.  I also love finding ways to add nuts, seeds, and whole grains to recipes because they contribute flavor, texture, and nutritional value.  For me, healthy eating isn’t about eliminating the foods I love.  It’s about choosing ingredients that offer both pleasure and nourishment and making those choices part of everyday life. 

5. All profits from the book are being donated to World Central Kitchen. What inspired that decision, and how does that mission reflect what you hope readers take away from More Plants, More Flavor? 

World Central Kitchen (WCK), the nonprofit founded by chef José Andrés, brings fresh meals to people facing hunger and crisis around the world.  I chose WCK because I believe food is one of the most powerful ways we care for one another.  A meal can nourish, comfort, and create a sense of connection and dignity, especially in the most difficult times.  WCK puts this belief into action by working with local chefs, restaurants, farmers, and communities to prepare and serve food where it is needed most.  Its work reminds people they are not alone and that someone cares about them. 

In many ways, this is an extension of what I hope More Plants, More Flavor will inspire: to see food not simply as something we eat, but as a way to nourish ourselves, gather around the table, and care for others.  Food has the power to bring people together, and that is something I hope comes through on every page of this book.  It feels especially meaningful to have More Plants, More Flavor help carry that spirit beyond our own kitchens. 

Bringing More Plants to the Table 

More Plants, More Flavor invites readers to discover new ingredients, explore the joy of cooking, and find simple ways to bring more plant diversity to everyday meals.  With nearly 70 recipes, the cookbook offers inspiration for making plant-rich eating both flavorful and approachable. 

All profits from the cookbook will benefit World Central Kitchen (WCK), helping provide meals to people facing hunger and crisis around the world. 

Ready to bring more plant diversity to your kitchen?  Explore More Plants, More Flavor by Jeanne Rosner, M.D.