food over 50
S1 E11: The Weighty Issue of Calorie Counting

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. David prepares a lip-smacking Pollock ceviche at low tide, on the seabed of the very bay where he caught the Pollock hours before. Then in another enlightening "Second Helpings" segment, Elizabeth sets us straight about what comprises a sensible diet, how many and what kind of calories we should be eating, and why so many sensational weight loss schemes are just that... schemes. And in his "Earn What You Eat" segment to close the show, David burns off calories in the pool to illustrate that swimming is one of the finest exercises we can indulge in as we age.

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

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The Breakfast Club

Scrambled eggs with turmeric, sherry, mushrooms and spinach served over whole grain toast; garden skillet topped with a poached egg; steel cut slow oats with pear and blueberries.

  • 2020-04-05T00:00:00-07:00
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Art of the Salad

A mixed green medley of escarole, endive, arugula and cress with olive oil and salt; sweet and spicy ambrosia tropicale combines mango, grilled pineapple and coconut; salade nicoise includes grilled tuna, tomato, boiled eggs, olives and green beans.

  • 2020-04-12T00:00:00-07:00
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Food Over 50

This episode focuses on the dietary challenges of "Eating Outdoors." Meat-heavy tailgate barbecues and convenience-oriented camping fare like hot dogs, canned chili and S'mores pose a problem to those of us who can't, or at shouldn't, eat like teenagers anymore! Where we eat often impacts what we eat, and al fresco dining before the big game, or out in the woods, requires greater dietary diligence than cooking and eating at home.

  • 2020-04-19T00:00:00-07:00
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Food Over 50

This episode poses the question, "What characteristic do we prefer in our food? Is it the varying degrees of mouth-tingling HEAT from capsaicin, or the tastebud-teasing FLAVOR from layers of earthy and aromatic spice?" Or an even better question might be, "Why not both?" Entitled "Heat vs. Flavor: The Benefits Of Chilies & Spice," this lip-smacking episode introduces us to the cuisines of The Caribbean, India and China by exploring the potent culinary relationships between heat and spice in a trio of intensely appetizing recipes.

  • 2020-04-26T00:00:00-07:00
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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!

  • 2020-05-03T00:00:00-07:00
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