food over 50

Food Over 50

Quality Calories: Eat Better & Count Less! That's the title of this episode and it means exactly what it says. By consuming fresher, more wholesome foods, cooked without greasy coatings or rich sauces we can appease our appetites and enjoy our meals without adding a calculator to the table setting! David creates a garden-rich, wickedly tasty Spanish Tortilla that balances egg and cheese protein with the healthy bulk of new potatoes, chick peas and green beans, plus the subtle but provocative flavors of anchovy and sun-dried tomato. Yum! Then he artfully assembles a Chicken & Whole Grain Salad full of crisp, fresh vegetables, plus pearled barley and bulgar wheat, simply dressed with superbly healthy lemon and olive oil. Ignoring the deep fat fryer, David prepares a platter of Batter-Less Fish & Air-Fried Chips. It may not have quite the crunch of traditional fish & chips, but this delicious recipe makes up for crispiness by shrugging off excess fats and refined carbs while maintaining fantastic flavor!

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Food Over 50

What better place to introduce our "Seafood Diet" episode than by the sea. We certainly do not need to live close to salt water to enjoy fresh fish and shell fish these days. But one thing is certain: as we age, the lean, healthy, tasty, aquatic protein and Omega-3 sources from seafood are very welcome to command a greater portion of our diets. This in turn can lessen our consumption of fatty red meats! David prepares a mixed bag of seafood specialties, starting with a fabulous first course, Crab In A Cradle.

  • 2020-02-29T23:00:00-08:00
    KCETLINK

Food Over 50

Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. That's why chef/host David Jackson stands in front of a corn field to introduce us to "Garden Variety Cooking." In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes.

  • 2020-03-07T23:00:00-08:00
    KCETLINK

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?

  • 2020-03-15T00:00:00-07:00
    KCETLINK

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!

  • 2020-03-22T00:00:00-07:00
    KCETLINK