I'm no cook. And I'll never claim a recipe is my own. Anyone who likes my taco salad should thank my friend Kim and her mom Kathy. My turkey meatballs: all credit goes to my brother-in-law's mom. The brownies I once whipped up and now have given up: kudos to Betty Crocker. And this recipe I'm about to share comes straight from the pages of the May 2007 issue of Family Circle magazine. It's such a simple recipe -- takes five minutes tops. I probably could have invented it on my own. But I didn't.

Go With The Grain

Top 1 cup whole-grain cereal with:

2 tablespoons ground flaxseed
1/2 cup each strawberries and raspberries
1 cup 1% milk

UVB radiation is thought to be the most dangerous light in the solar spectrum. Scientists think that UVB light causes most of the non-melanoma skin cancers.

When you're exposed to UVB radiation for a period of time, it inflames the skin and causes sunburn. Squamous cell carcinoma is diagnosed in about 250,000 people each year in the United States. The cancer can arise from the inflammation of the skin by possible DNA damage.

Even though the scientist's discovery was only so far seen in mice, the researchers at the Ohio State University Medical Center say that a topical compound made of black raspberries significantly slows the growth of Squamous cell skin cancer.

The scientists think that the cancer fighting effects are a result of powerful antioxidants called anthacyanins that give the fruit its rich, dark color. The researchers said "In our experiments, the black raspberry treatment significantly reduced inflammatory damage and reduced tumor growth and spread".

In the future the researchers hope to have a topical treatment for humans that will alleviate pain and also protect against sun damage.

Here's news of practical use. According to the American Institute for Cancer Research, AICR, freeze-dried fruits have almost the same antioxidant phytochemicals and nutritional value as fresh fruit. Freeze-dried fruit is lightweight, making it a portable food; has a longer shelf live than fresh fruit; and makes fruit available year round. Not to say that fresh fruit isn't a perfect food, but it is seasonal if you grow or buy it fresh, spoils quickly after picking; and is not as portable due to bulk and weight.

Gary Stoner, Ph.D., Professor and Chair of Environmental Health Sciences at Ohio State University, has been doing research on freeze-dried fruits, especially berries, and has reported study findings that suggest raspberries, strawberries and blueberries might offer cancer prevention.

In a recent conference, Dr. Stoner stated that he uses whole freeze-dried berries instead of extracts for the synergy of phytochemicals like ellagic acid, carotenoids, anthocyanins, vitamins C, E and folic acid that only whole foods can offer. Most of his studies are conducted using freeze-dried berries ground into a powder. Because our family lives in a seasonal climate with a distinct growing season, I really like the idea that I can store up freeze-dried fruits to provide both nutrition and cancer prevention during the non-growing seasons and eat well all year.

It's summer time, it's hot, and most back yard cookouts have an ice cream maker churning away making that creamy frozen dessert that everyone loves.  Why not put a healthier more nutritional dessert on the table that even children will love? A diet high in fruits is likely to be linked to a decrease in the risk of cancer of the mouth, esophagus, stomach, lung, colon, rectum and possibly other cancers. Eating large amounts of fruits has been clearly linked to a decrease in the risk of cardiovascular disease. Eating fruits may also help improve bone health, diabetes control, and the maintenance of a healthy body weight. The consumption of fruits may strengthen the immune system, which is the body's defense against various diseases including cancer.

Three weeks ago one of my dalmatians developed a lot of bacteria in her stomach and my veterinarian reminded me of the healing powers of the cultures in yogurt.  She loves a couple of spoon fulls in her dry food. Tonight while I was on a fruit binge in the grocery store to fulfill my dedication of going back to my alkaline based diet, I remembered this salad recipe mixing the best of both worlds. I wasn't even tempted to pause at the frozen foods section to gaze longingly at my favorite mint chocolate chip ice cream.  By the way all of these ingredients are on the alkaline side of the food spectrum except for yogurt.  But your best diets contain 70 percent alkaline and 30 percent acid. So this salad is perfect.

Vicki's Mixed Fruit and Vanilla Yogurt Salad (with a minty twist)
1 cup blueberries
1 cup raspberries
1 cup diced strawberries
1 cup green grapes (slice them in half)
1 peach diced
1 pear diced
1 Granny Smith apple diced
1/3 cup sliced raw almonds
3 or 4 fresh mint leaves finely chopped.
1 6 ounce container vanilla yogurt

Mix everything but the mint in a large mixing bowl stirring gently so not to crush the raspberries and strawberries.  Sprinkle a pinch of the freshly chopped mint on the top of the individual servings.  It looks fancy and gives the dessert a little extra zing. This recipe serves 6 to 8 people. But remember if you have left overs to store them in an air tight container and then use them in the morning on your cereal or granola or for an added dessert treat at lunch.