Diet, eyesight ahead on show

Information on how diet can lead to better eyesight and how to roast and peel green chilies to make Chili Rellenos will be the featured topics on “Creative Living” 9:30 p.m. Tuesday and noon Thursday (all times Mountain).

Edward Kondrot is the world’s leading ophthalmologist and a board-certified homeopathic physician, and he says that a nutritious diet can lead to better eyesight. He’ll discuss the five essential foods to incorporate into your diet. He is an author and founder of Healing the Eye & Wellness Center in Dade City, Florida.

Chef and cooking school owner, John Vollertsen (known as Chef Johnny Vee) will show how to roast and peel green chilies and then transform them into delicious batter wrapped Chili Rellenos stuffed with Cheddar Cheese. His school is Las Cosas Cooking School in Santa Fe.

Information on toy selection and making plaster mosaic clocks will be the featured topics on “Creative Living” noon Tuesday and 2 p.m. Saturday.

Stevann Auerbach knows that play is essential in the development of a well-rounded resilient child. She’ll explain how smart play plus smart toys will produce smart kids, which is based on her latest book by the same name. She’s from San Francisco.

Kristen Peck is an author and designer from Virginia Beach, Virginia. She will show how to use plaster to create a mosaic-looking clock.

Chile rellenos

6 large New Mexico Green Chiles, roasted and peeled

1/2 pound sharp cheddar cheese, cold

1 recipe batter

3 cups vegetable oil for frying

Cut cheese into matchstick size pieces - 2 inches long by 1/8” square. Cut a tiny slit toward the top of the chile and carefully slide in pieces of the cheese until chile is filled with cheese. Drain stuffed chiles on paper towel before dipping in batter. Heat oil to 350° F. and dip chilies into batter and carefully slide them into the heated oil. Turn chiles over once they are golden brown. Second side will brown quicker. Reserve leftover batter for another use. Drain on paper towels and serve warm with Red Chile Sauce. Serves 6.

Blue corn buttermilk batter

1 cup blue cornmeal

3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon sugar

1/2 teaspoon salt

About 1 1/4 cups buttermilk

2 eggs

Combine dry ingredients in a medium bowl. Whisk together eggs and milk in a small bowl and then add to dry ingredients. Mix to make a smooth batter, adding more milk if necessary. Batter should be the density of pancake batter. Allow to rest 10 minutes before using.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations. Contact her at:

[email protected]