Absence makes the heart grow fonder? Or: Out of sight, out of mind? I think I like this one best, at least when it comes to snack time for my kids.

Our house was once stocked with sugary treats. It wasn't odd for us to have a bowl of M&Ms in our cupboard, Oreo cookies and fruit chews in the pantry, and a whole host of other not-so-healthy go-to items. Now we have none of it. And while my little boys occasionally search for their old demons, they mostly have adjusted well. They don't crave sweet things any more now that they're gone; they actually rarely mention them. Now I admit they do stake out houses that allow for sweet things when they get the chance but at home, they are content with an apple, a bowl of strawberries, homemade popcorn with just one tiny drop of oil and no butter.

I'm eager to introduce my boys to new healthy snacks so our routine doesn't grow stale. Here are seven ideas I like. You might like them too.

You're in luck if you like fruit, vegetables, and milk -- because Italian researchers say these items appear to reduce the likelihood of developing liver cancer.

Diet plays a significant role in the risk of liver cancer, says the lead researcher of this study who singles out fruits and vegetables as the foods with the most protective effect.

Subjects of this study -- published in the International Journal of Cancer -- were 185 patients with liver cancer and a comparison group of 412 controls without cancer. Participants responded to questions about diet, and their answers showed that as intake of certain foods went up, the risk of liver cancer went down. Factoring out other issues possibly contributing to this indication, researchers found that high intake of milk and yogurt cut the risk of developing liver cancer by 78 percent. High consumption of white meat lowered the risk by 56 percent, and when combined with high intake of fruit, this number dropped to 52 percent.

These finding are particularly important for patients with hepatitis B and hepatitis C (HCV) infection. But overall, experts say anyone wishing to ward off liver cancer should adopt a diet rich in fruits and vegetables, limit alcohol consumption, and avoid HCV infection by practicing safe sex and never sharing needles.

However unintentional she says it has all been when it comes to the sultry and seductive persona that oozes sexuality through the television screen during her cooking shows, How to be a Domestic Goddess author Nigella Lawson has made a career out of making food sexy and the act of food consumption sensual. It is part of her not-always-so-subtle coy kitchen charm.

But if we believe her life to be as silky smooth and decadent as warm cream flowing over a morning bowl of juicy plump strawberries, and equally as charmed as she is charming, we would be mistaken. Yes, she is remarried to multi-millionaire, ad man and art dealer Charles Saatchi, but she is also the widow of journalist and writer John Diamond, who died of tongue cancer five years ago, leaving her suddenly mother and father to their two children, Cosima and Bruno.

A decade earlier, Lawson's mother had died of liver cancer. Her sister Thomasina died in her 30s of breast cancer. Cancer changes people. It is unavoidable, and the change can take many forms. For Nigella, who in the public eye has taken criticism for her ample figure and lack of concern for the fat content of food, has an almost unreasonable fear about thinness. After watching three family members waste away and die from cancer, she sees thin as a sign of illness.

"So even though I mind it when I put on weight I have a visual memory of seeing those people become skin and bone, and that gives me a slight reality check," explains Lawson. In watching her cooking show Nigella Bites, she came through as warm, down-to-earth, without a care for pretentious protocol or rules for the sake of rules. It is the way she cooks, and I get the feeling it is the way she lives. Cancer changes every person it touches and shapes perspectives about what is truly important in life. Being comfortable and enjoying yourself, including the food you eat, is a good recipe for life. A recipe Nigella seems to dish up with ease.

Nigella Lawson is Food Network's newest host in Nigella Feasts. On January 7, the theme of the show will be Feel Good Food featuring Smoked Salmon, Avocado and Pumpkin Seed Salad, a Vietnamese Prawn and Glass Noodle Salad, a colorful Antioxidant Fruit Salad, and a Syllabubbed Yogurt. Yum.

I am struggling to find healthy lunch items for my kindergartner who has been a picky eater since the day he was first introduced to food. He won't eat a sandwich -- well, he will eat a peanut butter sandwich but for some reason he thinks it must be warmed in a microwave. But microwaves are not available in his school cafeteria, so peanut butter sandwiches won't work -- nor will anything else that must be heated to satisfy Joey's picky palate. And he won't eat lunch meat or cheese or tuna fish or anything that seems to fill most kids' lunch boxes. He does eat fruits and vegetables -- which is primarily what I send him with to school -- but it seems he needs something more. Something with a kick of protein. But I'm stuck. So today I went to the grocery store in search of the magic item that will both satisfy Joey and satisfy even the smallest of nutritional needs. I ended up with yogurt.

I have never been a huge fan of yogurt because it's loaded with sugar. But yogurt does contain some vitamins and some calcium and a little bit of protein -- 5 grams -- and I opted for the light, fat-free variety which makes me feel better about my purchase. And tomorrow, my experiment begins. If the yogurt container is missing when I open Joey's lunch box after school, I will assume he has eaten the yogurt. If the container is still in the lunch box -- and is still full of yogurt -- I will start back at square one. And I'll just hope he doesn't figure out that he can toss the whole unopened yogurt container right into the trash. Surely, a five-year-old wouldn't think of that. Okay, yes he would.

Even though Joey may not take to my yogurt idea, something good has already come from my purchase of 10 servings of Yoplait Yogurt -- each one features a lid reading Save Lids to Save Lives with a pink breast cancer ribbon printed on the pink foil top. I didn't even notice this until I was in the check-out line, but now I know that for every pink lid I send in, 10 cents will be donated to the Susan G. Komen Breast Cancer Foundation. Yoplait will contribute up to $1.5 million and guarantees a $500,000 donation. So regardless of Joey's decision regarding the yogurt, someone will benefit from this purchase -- if only I can convince Joey to save the lids.

And so somehow, helping fund a cure for breast cancer seems easier than convincing my child to try new foods. Both are difficult ventures. And hopefully, a remedy will one day surface for both.

The International Journal of Cancer reports that women who ate four to six bananas per week reduced their risk of kidney cancer by about one-half. The reason is that bananas contain high levels of phenolic compounds, which may have protective factors. Here is a healthy alternative to an American classic dessert served in most ice cream parlors.

Vicki's Banana Split with a twist
1 Banana, split lengthwise
1/2 cup vanilla low fat yogurt
1 large handful granola or favorite breakfast cereal
4 strawberries sliced
2 tablespoons of blueberries
1 tablespoon sliced almonds

Peel and split banana lengthwise down the center. Spoon half of the yogurt on top of the banana. Add granola or other cereal and other fruit and then spoon the remaining yogurt on top. Sprinkle with almonds. Have fun and let your inner child out while you enjoy this dessert.

Chunks of pineapple or slices of peaches are also great added to this recipe. You can add a chocolate taste to the mix by sprinkling with carob chips. Adding 1 tablespoon of carob powder to the yogurt and stirring it up will give you the chocolate taste you desire.

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.

As we become more aware that we are what we eat and what we eat affects our immediate and long-term health, we are making healthier choices with an eye on nutrition and weight loss. You choose granola instead of sugary breakfast cereals, salad instead of the cheeseburger, dried fruit, yogurt-covered nuts and banana chips instead of a candy bar. But nutritionist Joy Bauer warns that some of the foods we consider the healthier choices, might be so loaded in sugars, fats and calories that we are defeating our purpose of being healthy without realizing it.

Bauer appeared on NBC's Today show with Al Roker, and gave some examples of foods that are considered healthier choices but might not be -- and offered some suggestions on alternatives.

• Granola, loaded with sugar, is one of the most calorie-dense cereals. Bauer suggests you keep your portions small, and mix it with cereals with less calories and sugar such as Bran Flakes or Cheerios.
• Salad, such as a typical Caesar salad, with dressing, croutons and cheese topping, has 1,130 calories and 90 grams of fat. Bauer suggests that you request a salad with no dressing and no croutons. Instead, use an olive oil and vinegar dressing.
• Dried fruit is higher in calories that fresh fruit. Bauer's example -- 12 small pieces of dried mango have 320 calories, which equals the same as 2 apples, 15 grapes, and half of a small cantaloupe combined.
• Yogurt-covered nuts have little is any redeeming nutritional value. Loaded with sugar, fat, and no active cultures, 20 yogurt covered nuts contain 460 calories, 32 grams fat, 14 grams saturated fat, and 8 teaspoons sugar.
• Banana chips are fried in oil and sugar. One cup of banana chips has 300 calories, 20 grams fat, 18 grams saturated fat, and 19 grams sugar, or 4 3/4 teaspoons of sugar. Bauer's common sense solution? Eat a real banana. It has 110 calories and no added fat or sugar.
  

To learn more about foods that might seem good for you but aren't, and foods that are good for you, visit Joy Bauer Nutrition, life is hard, food should be easy.

On May 24, 2006, The Vegetarian and Vegan Foundation will be launching White Lies, a campaign to raise awareness of the health risks of consuming dairy products. Why You Don't Need Dairy, an event to mark the beginning of the campaign, will feature Heather Mills McCartney as a speaker who will call for milk to be dropped from the nation's diet. At the same time, the Physicians Committee for Responsible Medicine, PCRM, a nonprofit health organization comprised of physicians and nutritionists, will be asking consumers to eliminate dairy from their diet for three weeks to see if they notice an improvement in health.

In three short weeks, PCRM is confident those who take the dairy-free challenge will notice immediate benefit in better digestion, easier breathing, better sleep, a lessening of headaches and for sufferers of acne or dermatitis -- clear skin. Health benefits that are not immediately noticeable but of significant value is a reduction in the risk of prostate and ovarian cancer. Research had proven the link between dairy and these two cancers. Because dairy products such as cheese, ice cream, milk, butter, and yogurt all contain high levels of fat, it is reasonable to assume there might be a dairy link to other cancers as well.

The Nutrition Resource Centre of the Ontario Public Health Association, has published Non-Dairy Sources of Calcium, available as a PDF document online, with food suggestions that offer plenty of calcium.

Fruit smoothies, loaded with cancer prevention nutrients, are a popular and good-for-you drink anytime of the year -- but as the weather warms, they make an especially cool treat. When it comes to fruit smoothies, the possibilities are only limited by your kitchen creativity. Almost always, a fruit smoothie will be high in fiber, and low in fat -- another cancer prevention benefit. Basically, you will need three ingredients: fresh fruit; yogurt or a frozen juice concentrate; and ice cubes. Vanilla and honey are optional, but do add a yummy taste to a smoothie. Depending on how many smoothies you want to make at one time, the ratio of ingredients is: one cup fresh fruit; one cup yogurt; one banana; half-a-tray of ice cubes. The ratio can be changed depending on how thick or thin you prefer your smoothie shake. If you have eliminated dairy from your diet, or are a vegetarian, you can use fruit juice -- like apple, orange or cranberry juice. Again, there are no hard and fast rules to the ingredients, or combination of ingredients, to a smoothie. If it sounds good,  then add it, and give it a try.

Here is the basic recipe we use:

• One banana.
• One cup fruit -- blueberries, or strawberries, peaches or mangos.
• One cup yogurt or frozen fruit concentrate.
• Ice cubes.
• A dash of honey, sometimes vanilla extract, and usually fresh ground flaxseed.
  

You can add water or fruit juice for a thinner texture, but we like a milkshake thickness to our smoothies. Put all the ingredients into a heavy-duty blender or electric smoothie maker. Blend. That's it. A terrific treat -- and cancer prevention good for you. What is your favorite smoothie recipe?