What better place to introduce our "Seafood Diet" episode than by the sea. We certainly do not need to live close to salt water to enjoy fresh fish and shell fish these days. But one thing is certain: as we age, the lean, healthy, tasty, aquatic protein and Omega-3 sources from seafood are very welcome to command a greater portion of our diets. This in turn can lessen our consumption of fatty red meats! David prepares a mixed bag of seafood specialties, starting with a fabulous first course, Crab In A Cradle. Sweetly decadent crab meat is nestled in a ripe avocado half, then dressed with a light and lovely lemon dressing. For the fish course our host revs up one of his many bamboo steamers, slitting and seasoning a whole red snapper with Thai-style aromatics before steaming it to perfection in lemongrass-scented vapor. And for the main course, it's a hearty and appetizing Maritime Stew loaded with delicious and nutritious varieties of fish and shell fish swimming in a lean but luscious broth!
Farm-to-table cooking is mighty popular these days, but unless we have our own backyard garden, farm-to-table is often easier said than done. That's why chef/host David Jackson stands in front of a corn field to introduce us to "Garden Variety Cooking." In this episode David emphasizes the plant-based, but not necessarily plant-exclusive theme of many of his recipes. With freshly-shucked ears straight from the field, our host prepares a delectable Sweet Corn Hash enhanced with red onion, red and green bell pepper, and a splash of cider vinegar for a stunningly tasty and satisfying vegetable side dish. He'll also prepare a medley of garden-fresh veggies in two other distinctively low fat, low sodium recipes. First, a lettuce-free Raw Vegetable Salad. Then a savory Spanish vegetable stew, or Pisto, that oozes with healthy olive oil and scents the kitchen with garlic and fresh herbs. Our doctors may be telling us to cut down on the steaks and burgers and barbecue, but there'll be fewer reprimands when we do more "Garden Variety Cooking!"
There's no denying we all have a sweet tooth, but as we age and our A1c levels often tend to climb, lowering our refined sugar consumption makes a lot of sense. But what about our sweet tooth? Who wants to give up dessert? The first season of Food Over 50 brought us several delicious dessert options with zero refined sugar in David's initial "Sweet Things" episode. Season 2 is back with a second helping of healthier and more nutritious desserts in the episode "Sweet Things 2." Did you know that pears are high in fiber? So what could be better than fresh whole pears perfectly poached in hearty red wine and exotic spices to bring out their natural sweetness? David also places a ripe medley of peaches, nectarines and plums on the grill grates to concentrate and caramelize their natural fruit sugars. He plates the Grilled Stone Fruit with a modest but decadent smear of Greek yogurt and the tiniest drizzle of honey! And for a light and lovely pudding with just a hint of tropical sweetness, how about Mango Whip
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