food over 50

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. Ounce for ounce, lobster has as much protein as beefsteak, but a fraction of the saturated fat. So, David travels to his seaside hideaway in Scotland to catch and cook a luscious 'lobbie' right on the beach. Then it's back to his desert kitchen for Spanish arroz and frijoles pintos picantes. In other words, good old rice and beans, which together provide a super low fat protein, source, but masses of flavor thanks to garlic, chili and a decadent culinary twist. The episode finishes with the dietary pros and cons of protein in the "Second Helpings" segment. Then another visit to Scotland has David showing that hauling a heavy lobster creel from the depths, with a slippery line, is a very taxing way to "Earn What You Eat!"

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

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The Weighty Issue of Calorie Counting

Chef/host David Jackson and resident dietician Elizabeth Kelsey show viewers that healthy calories from whole foods are nothing to stress over and not worth tabulating. But empty calories, from highly refined, over-processed foods, are what we need to scrutinize. David's trio of good calorie - not just low calorie - recipes reflect this fresh and tasty approach with Italian insalata di cavolo, plus stick-to-your-ribs southern-style beans and greens, both whipped up in the studio kitchen. Then it's off to Scotland for another outdoor culinary adventure.

  • 2018-12-15T23:00:00-08:00
    KCETLINK

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.

  • 2018-12-22T23:00:00-08:00
    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.

  • 2018-12-29T23:00:00-08:00
    KCETLINK

Red Meat & Cholesterol

This episode introduces good health and nutrition to the meals we eat, and sets the theme for the entire first series with one of the most common dietary dilemmas in America, the issue of red meat and cholesterol. The savory and taste-temping recipes, including bitter/sweet steak salad and roast lamb with chimichurri and ratatouille, puts into proportion how much is too much red meat and whether dietary cholesterol is actually the health threat we were convinced it was decades ago.

  • 2019-01-05T23:00:00-08:00
    KCETLINK