food over 50
S1 E4: Sweet Things - Is Sugar Public Enemy #1?

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. David takes an out-of-kitchen adventure to Oasis Date Gardens. There he experiences the annual harvest of this ancient, semi-dry fruit. It's agriculture like you've never seen, and possibly never tasted before. Also, dietician Elizabeth Kelsey educates viewers to the surprising nutritional benefits of dates, and other fruits, while cautioning about using too much refined sugar in her "Second Helpings" segment. Then David goes for a jog to wrap up the show with another "Earn What You Eat" message about the importance of positive activity and fitness, no matter your age.

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

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The Power of Protein

The series is not just an average 'How To' cooking program. Instead, it's more a 'Why To' series emphasizing the importance of a nutritious and health-sustaining diet as we age. This episode advances this philosophy, while balancing good nutrition with abundant flavor, thanks to three disparate but delectable recipes. First, host David Jackson creates a trio of "devilish" eggs in the kitchen. Instead of traditionally deviled yolks, David stuffs the high protein egg whites with enticing and surprising low fat fillings like zesty guacamole and curried squash.

  • 2020-08-09T00:00:00-07:00
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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.

  • 2020-08-16T00:00:00-07:00
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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.

  • 2020-08-23T00:00:00-07:00
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Unloading Carbs: Reducing Dietary Starch

Potatoes, pasta and rice are just a few examples of our daily intake of carbohydrates, and each is on the menu in this episode. But as we age, we should unload some of these excess starches and sugars in favor of better choices and more modest portions. That's why David and Elizabeth have chosen three excellent recipes to illustrate how unloading carbs doesn't mean eliminating them altogether. From the studio kitchen in Palm Springs, David prepares classic parsley potatoes with the skin-on, for added nutrition, and sauteed in healthful and flavorful olive oil.

  • 2020-08-30T00:00:00-07:00
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