THE MEDICINE CABINET
By Jean Sutherland

     The American Dietetic Association reports that people choose snacks for their taste rather than their nutritional value. Below are some tasty summer snacks that are also loaded with nutrition.

RADISHES

     Who'd have thought radishes were good for more than brightening up a salad? Radishes are fat and cholesterol free, low in calories, a great source of vitamin C and contain phyto-chemicals, including cou-marins and flavonoids, which may reduce the risk of cancer. Keep a plastic container of them in the fridge, soaking in ice water to keep them cool and crisp. Dunk them in a yogurt-dill dip, or low?cal ranch dressing!

WATERMELON

     This sweet, refreshing fruit snack is not only fun to eat, it is packed with nutrition. Calorie for calorie, it contains more nutrition than any other fruit. Two cups of watermelon chunks are only 80 calories and contain 25 percent of your daily vitamin C, 20 percent of your vitamin A, and loads of fiber and potassium. It's also a good source of lycopene, an anticancer phytonutrient. And since watermelon is 92 percent water, it's great for replacing fluids. Keep chunks of watermelon ready to eat in a plastic container in the fridge.

AVOCADOS

     The avocado is really a fruit, though it's often mistaken for a vegetable. It has a higher fat content than other fruits, but it is so nutrient-dense, that it's worth every gram. Its fat is mostly monounsaturated, the kind that helps lower blood cholesterol and prevent certain cancers. It contains significant amounts of fiber, folate and vitamin B6, plus generous amounts of the antioxidant vitamins C and E.
     Use sliced or mashed avocado instead of butter or cream cheese on a bagel, or spread onto whole grain crackers.

ICED GREEN TEA

     Green tea contains some of the most potent antioxidants available from nature, and has significant cancer preventative effects. To make iced green tea, boil water then remove the kettle from the heat and allow the water to cool for several minutes. Then, using one tea bag per cup, pour the hot water over the tea and brew for two to three minutes. Dispense into a glass container and refrigerate. To serve, pour over ice. Add a slice of orange or lemon, but skip the sugar!

OVEN-FRIED BANANAS

     4 Ripe bananas, peeled, halved and 2 tsp. butter
     Choose yellow (firm-ripe) bananas. Cut them in half crosswise. Spray a small square nonstick cake pan with cooking spray. Preheat oven to 450 degrees. Put the butter in the pan; place in the hot oven just long enough for butter to melt. Place the bananas in the pan and tilt the pan so the bananas roll and become lightly coated with butter. Place the pan on the bottom oven shelf and bake only 5 minutes, turning the bananas once, until just browned. Serve with salt and pepper as a starchy side dish, or sprinkled with cinnamon and sugar substitute as a dessert. Eight servings, 60 calories each!