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Food Over 50

Latest Episodes

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.

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.

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.

The episode begins with a hot location intro... literally! The July temperature was 117 as host David Jackson stands atop 60 million tons of reflectively white sodium chloride at Bristol Dry Lake in the Mojave Desert. Emphasizing the importance of reducing salt in our cooking and eliminating 'hidden' sodium from our diets overall, "The Salt Show" consists of two exemplary, in-kitchen recipes, no salt chicken chili verde and low sodium orange sesame chicken.

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.

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.

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