Neat, though I probably would just munch on a red pepper on its own (love all sweet peppers!)

I love doing are grated carrots and Granny Smith with a bit of peanut butter diluted with lemon juice and water. I turn it into a meal by adding shredded cabbage, celery, raisins and toasted nuts for an oriental coleslaw.

Plums, pears or nectarines (~1 lbs, 2 to 4 fruits depending on size) lends themselves to a quick backed snack by choping them roughly, mixing with 2 tbsp of lemon juice and 1 tbsp of sugar or Splenda, then baking in individual baling dishes (or on a foil-lined cookie sheet). Makes 4 servs and is awsome with some nuts or yogurt.

And, boy, did I learn to make smoothies this year! I do about 3.5 cups of fresh berry mix: strawberry, red currants, blueberries and frozen blackberries + 1 small banana, 1/2 cup of non-fat yogurt+ 1/2 cup of skim milk + 1 tbsp of sugar and 4 to 6 ice cubes. Makes 4 cups. Once berries are out of season, I will go back to canteloupe based smoothies, I am addicted to them now, when it's so hot in the evening!!!