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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. Then it's into the kitchen to prepare herb-roasted whole chicken, grilled zucchini and asparagus (green), roast cauliflower (winter white), sauteed red cabbage (blue/purple), roast butternut squash (orange/yellow), crumb crusted tomatoes (red) and glazed carrots (orange). Then he joins resident dietician Elizabeth Kelsey for a colorful 'Second Helpings' segment to discuss why naturally occurring blue/purple foods help prevent heart disease, why green/yellow veggies combat macular degeneration, why the Lycopene in red foods, like ripe tomatoes, is such a powerful anti-oxidant and why orange fruits and vegetables help moderate blood sugar and improve immune function. And once the apron is off, David wraps up the episode with another outdoor 'Earn What You Eat' message. This time it's some careful, age-appropriate rock climbing at Joshua Tree National Park, reminding viewers that we're never too old to explore and have fun while we keep fit and nimble... ish.
