food over 50

Food Over 50

Whether or not we flirt with hypertension, a diet that Reduces, Replaces and Removes excess sodium, especially hidden sodium from preservatives, is important at any age. So, instead of adding too much salt to our meals, in this episode of Food Over 50 we are "Subtracting Sodium." Chef/host David Jackson builds a variety of sushi rolls, or NoriMaki, that are far easier to make than we might think. Not only is there less rice to reduce the carb load, but David uses fresh lemon to replace half the salty soy sauce, including an extra special sodium reducing trick! Then our host prepares Quick-Kraut & Pork Casserole, replacing traditional salty sauerkraut with sauteed cabbage, caraway and vinegar to compliment the pork, onions and applesauce in this delicious and nutritious Alsatian classic. One the best ways to completely remove extraneous sodium from any recipe is to use chili and citrus. That's why David finishes up with zesty Beef Fajitas Tacos, grilled with red chili and dressed with the bite of refreshing lime!

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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