food over 50

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.

Plus, his own rendition of a family recipe from Scandinavia-spiced fruit compote - that would be right at home in the Madras. The "Second Helpings" segment offers nutrition advice from resident dietician Elizabeth Kelsey. For instance, did you know that cinnamon helps lower cholesterol and blood sugar, allspice regulates blood pressure, the capsaicin in red chili peppers reduces appetite and has anti-cancer properties, and turmeric is a veritable cure-all? To close the show, David rambles the headlands and beaches near his cottage in the Outer Hebrides to remind viewers that a long walk after a good meal is one of the least strenuous yet most enjoyable ways to "Earn What You Eat," no matter where you stroll.

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

Full Episodes

Upcoming Airdates

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.

  • 2019-07-28T00:00:00-07:00
    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.

  • 2019-08-04T00:00:00-07:00
    KCETLINK

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.

  • 2019-08-11T00:00:00-07:00
    KCETLINK

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.

  • 2019-08-18T00:00:00-07:00
    KCETLINK