food over 50

Eating The Rainbow

Chef/host David Jackson creates an impressive poulet jardin, which translates to chicken in the garden. It's eight tasty and well-presented recipes in one, most of them plant-based and colorful, and artfully arranged on a huge silver platter. David begins the show on location, shopping for a rainbow of vegetables at the Joshua Tree Certified Farmer's Market near his desert home. Then it's into the kitchen to prepare herb-roasted whole chicken, grilled zucchini and asparagus (green), roast cauliflower (winter white), sauteed red cabbage (blue/purple), roast butternut squash (orange/yellow), crumb crusted tomatoes (red) and glazed carrots (orange). Then he joins resident dietician Elizabeth Kelsey for a colorful "Second Helpings" segment to discuss why naturally occurring blue/purple foods help prevent heart disease, why green/yellow veggies combat macular degeneration, why the Lycopene in red foods, like ripe tomatoes, is such a powerful anti-oxidant and why orange fruits and vegetables help moderate blood sugar and improve immune function. And once the apron is off, David wraps up the episode with another outdoor "Earn What You Eat" message. This time it's some careful, age-appropriate rock climbing at Joshua Tree National Park, reminding viewers that we're never too old to explore and have fun while we keep fit and nimble... ish.

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

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Food Over 50

There's no denying we all have a sweet tooth, but as we age and our A1c levels often tend to climb, lowering our refined sugar consumption makes a lot of sense. But what about our sweet tooth? Who wants to give up dessert? The first season of Food Over 50 brought us several delicious dessert options with zero refined sugar in David's initial "Sweet Things" episode. Season 2 is back with a second helping of healthier and more nutritious desserts in the episode "Sweet Things 2." Did you know that pears are high in fiber?

  • 2019-12-14T23:00:00-08:00
    KCETLINK

Sweet Things: Is Sugar Public Enemy #1?

This episode shows viewers exactly how to satisfy a sweet tooth with creative deserts containing a healthy package of nutritionally sweet benefits, as opposed to refined white sugar which contains nothing but empty calories. "Sweet Things" opens in the arid date gardens of southern California's Coachella Valley, where David introduces three delectable desert desserts - a Mediterranean sweet/savory dessert tray, boozy oranges with a hint of chocolate and date and bourbon Chantilly cream over fresh fruit. David whips up all these yummy temptations from his kitchen studio near Palm Springs.

  • 2019-12-18T03:30:00-08:00
    KCET-HD

Food Over 50

In this episode we're "Minimizing Meat: Recipes for the Cautious Carnivore!" It's no secret that when it comes to eating red meats and poultry - at our age - the selection, preparation and portioning are very important. Smaller, leaner cuts are best. Plus, more healthful cooking methods keep the steaks, chops and cutlets from wallowing in their own fat, or swimming in extraneous sauces. A well-balanced meal that includes meat is a simple equation - one quarter from the butcher shop, one quarter from the granary or potato bin, and fully half our plate from the garden!

  • 2019-12-21T23:00:00-08:00
    KCETLINK

Food Over 50

Fresh is best when it comes to the meals we cook and eat, but what about bottled condiments that often go in, or on our meals? From ketchup to hoisin, there's not much that's fresh, fibrous or low in sodium or sugar about these manufactured sauces, marinades, dressings and relishes. That's why in our final episode, David whips up several "Clever Condiments" that put good nutrition and great taste ahead of convenience and shelf life! For instance, David shares with us the remarkably simple recipe for one of his favorite flavoring elixirs, Pilipili Ho Ho.

  • 2019-12-28T23:00:00-08:00
    KCETLINK

Dietary Fiber: Bulking Up On Taste

David Jackson reflects on the passage of time, watching himself on a mid-century television set as much younger David promotes the importance of fiber. This is from his first cooking show 35 years ago. The message is similar. Only the messenger has changed, which in point of fact makes a high fiber message all the more vital. The tasty menu includes David's delicious almost chicken soup, so loaded with hearty, healthy and fresh vegetables and beans that there's almost no room left for lean, skinless chunks of chicken breast.

  • 2020-01-01T04:30:00-08:00
    KCET-HD

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.

  • 2020-01-04T23:00:00-08:00
    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.

  • 2020-01-11T23:00:00-08:00
    KCETLINK