food over 50

Dietary Fat: The Good, The Bad & The Necessary

Series host David Jackson prepares two exemplary recipes in the studio kitchen. First, a low fat open-face burger and then grilled ahi tuna steak with herbaceous olive oil sauce, both illustrating how easy it is to cut saturated fats, emphasize healthier mono-unsaturated fats and not lose a speck of flavor in the process. David visits Thom Curry, owner of Temecula Olive Oil Company. Thom is on the board of the California Olive Oil Council and a member of the C.O.O.C. Certification Tasting Panel. He explains the health benefits, flavor profiles, culinary attributes and even marketing stratagems of olive oil, while showing David how top quality olives are picked and pressed into green/gold elixir. David and Elizabeth also get together for another "Second Helpings" segment of nutritionally vital Q&A about dietary fats, after which he closes the episode on his bike with another "Earn What You Eat" fitness message.

Available until
2020-03-25T00:00:00-07:00

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The Spices of Life

Herbs and spices offer a bounty of concentrated anti-oxidants and anti-inflammatory agents that are greater than almost any other category of foodstuffs. But best of all, spices offer a superior variety of intense flavor alternatives that shame salt and sugar by comparison. Host David Jackson opens the show in the kitchen amidst a bazaar of exotic spices. Donning his apron, it's straight into a pair of outright delicious Indian-influenced recipes, fresh and easy lamb curry and vegetarian saag aloo.

  • 2019-09-22T00:00:00-07:00
    KCETLINK

Art of the Salad

A mixed green medley of escarole, endive, arugula and cress with olive oil and salt; sweet and spicy ambrosia tropicale combines mango, grilled pineapple and coconut; salade nicoise includes grilled tuna, tomato, boiled eggs, olives and green beans.

  • 2019-09-26T03:30:00-07:00
    KCET-HD
  • 2019-10-13T00:00:00-07:00
    KCETLINK

Eating Away at Inflammation

Every recipe in each of the series' episode helps fight inflammation. The saturated fats, sodium and sugar shows teach food behavior to combat heart disease, hypertension and diabetes. However, the episodes about healthier fats, fiber, spices, protein and the vegetable rainbow teach that health-positive meals are also taste positive. But they all help prevent inflammation, no matter what their additional attributes may be.

  • 2019-09-29T00:00:00-07:00
    KCETLINK

Food Over 50

  • 2019-10-03T03:30:00-07:00
    KCET-HD
  • 2019-10-20T00:00:00-07:00
    KCETLINK

The Breakfast Club

Scrambled eggs with turmeric, sherry, mushrooms and spinach served over whole grain toast; garden skillet topped with a poached egg; steel cut slow oats with pear and blueberries.

  • 2019-10-06T00:00:00-07:00
    KCETLINK

Food Over 50

  • 2019-10-10T03:30:00-07:00
    KCET-HD

Food Over 50

  • 2019-10-17T03:30:00-07:00
    KCET-HD