Nutrition for Scuba Divers: Healthy Holiday Cider

Healthy Holiday Cider

Served hot or cold this cider helps fend off winter illnesses. Gretchen M. Ashton, Photographer

A cold or the flu can prevent water sports enthusiasts from their favorite activities.

Scuba divers, surfers, snorkelers, stand up paddlers, kayakers, wind surfers, and swimmers are exposed to the elements year-round. This cider may be enjoyed chilled to cool off on a hot summer day or as a hot beverage to warm up and refuel during the winter months.

This healthy holiday cider helps boost the immune system and prevent other health maladies.

Healthy Holiday Cider is loaded with vitamins A, B1, B2, C and E. Along with the fruit juice, added coconut water contains important nutrients such as potassium, calcium, and sodium which help maintain and balance hydration. The natural sugars fructose and glucose help maintain energy, and the high fiber content helps keep digestive and elimination systems of the body functioning well. Combined anti-oxidant and anti-carcinogen properties of the pear, kiwi and watermelon help to prevent and lower high blood pressure, reduce the risk of stroke and protect cells from the damage of free radicals which can be produced during physical activity. Pear juice and cinnamon both help sooth a sore throat, a kiwi contains more vitamin C than an orange, and the lycopene in watermelon helps reduce respiratory inflammation. Cinnamon helps lower blood sugar and sooth muscle spasms among other healthful properties.

Healthy Holiday Cider

Using a juicer, wash and prepare the following:
1 Whole Pear (small to medium)
1 Whole Kiwi (rub the skin gently underwater but keep the peel)
1 Cup Watermelon (remove the rind)

Add:
1/2 Cup Coconut Water
1/2 Teaspoon Cinnamon

For more information about fitness and nutrition for diving:
Contact gretchen@scubafit.com

Sweet Potato Stuffed Portobello Mushrooms

Sweet Potato stuffed Portobello MushroomsSweet Potato stuffed Portobello Mushrooms are a delicious meal for scuba divers focused on eating healthy this holiday season. As the main course or a side dish all divers will enjoy the earthy fall flavors and aromas. Vegetarian divers rely on the portobello mushroom as a meat substitute. The mushroom has small amounts of macronutrients; is naturally low in calories, fat, and sugar, with nearly equal amounts of protein and carbohydrates, and a good amount of potassium. The portobello mushroom has a neutral mild flavor that is a blank canvas for seasonings that satisfy a wide range of taste preferences. This version of stuffed portobello mushrooms is prepared on a cedar plank to add smokiness.

Sweet potatoes have less calories than yams and are a good source of potassium and vitamin A. One cup is about 120 calories, with zero fat, six grams of sugar, 27 carbohydrates, four grams of fiber, and more than two grams of protein. The serving portion of sweet potato in this recipe in a large portobello mushroom cap is about one-half cup.

Sweet potato stuffed portobello mushrooms make a great warm and hearty meal before or after scuba diving.

Ingredients:

3 large portobello mushrooms for main course or six medium for side dish.
2 medium to large sweet potatoes.
1 medium Italian squash.
1 onion – optional.
3 Medjool dates.
1/2 cup of roasted and salted Pepitas.
1 teaspoon of each: Garlic (fresh, powder or juice), sage, cinnamon, salt and pepper
1/2 cup olive oil.

Preparations:

Preheat the grill or oven to 375 degrees. The oven may already be hot from baking the sweet potatoes. (see below). If using a plank, soak in water for 20 to 60 minutes. Bake the sweet potatoes in the oven at 400 degrees for 45 minutes then peel and mash ahead of time. This is also great way to use up left overs. To keep calories, sugar and fat low, butter and brown sugar are not added to the sweet potatoes for this recipe. Grate the uncooked Italian squash into thin strips. If adding the optional onion, grate it into thin strips and mix with squash. Wash and remove the stem from the mushrooms then gently pat dry. Mix olive oil, 1/2 teaspoon of cinnamon, and all of the salt, pepper, sage and garlic for basting the mushroom. Remove the pits from the dates and dice into small pieces.

Stuff the Mushroom:

Place the mushroom caps on a cedar plank or nonstick tray. Brush them with the seasoned olive oil. Place a layer of grated Italian squash (and optional onion) in the mushroom cap. Add several tablespoons of mashed sweet potatoes forming a mound rising from the mushroom cap. Sprinkle the stuffed mushroom and filling with dry cinnamon and chopped dates.

Grill or Bake:

Grill or bake large mushroom caps at 375 degrees for 20 to 30 minutes. Smaller caps will take less time. Baste the mushroom cap with the seasoned olive oil about half way through the grilling or baking time. When juice begins to run from the bottom of the mushrooms cooking is usually complete. Removing the mushrooms now keeps them from getting soggy or soft. If you wish, the broiler may be used for a couple minutes to brown the tops. The dates are delicious when a bit crispy.

Serve:

Place the cooked sweet potato stuffed portobello mushrooms on a serving tray and sprinkle the tops with the roasted and salted Pepitas.

Enjoy!

For more fitness for diving information and healthy eating recipes for scuba divers visit ScubaFit.
Follow ScubaFit on Facebook.
Subscribe to FitDiver Magazine.

Winter Warm Up for Scuba Divers

SCUBA equipment on the ice.It is bracing cold outside and time for a zero dark thirty workout. Like most mornings my training buddy and I are the first to arrive. We converge at the fitness center entrance without words, grab a half cup of black coffee from the courtesy table and bolt for the sauna. Still bundled up in coats, hats and gloves we defrost for a few minutes on the inside and outside before peeling off layers and making our way to the gym floor. Although we are now acclimated to moderate indoor temperatures, the sauna is an unconventional first stop, not recommended for everyone, and definitely not a complete warm up. We move on to the treadmills where this winter warm up for divers begins with aerobic exercise focusing on the areas of the body to be trained.

All warm ups should begin low and slow gradually working up to increases in breathing and heart rate over a period of 10 to 15 minutes. The easiest way to accomplish this is to walk beginning at a pace of 1.5 miles per hour and increasing to 3.0 miles per hour. Warming up prepares the body (including the heart, blood vessels, lungs and muscles) for the more intense exercise of the workout session, helps to prevent injury during exercise, and reduce soreness that some divers may experience after exercise.

More specifically, according to the American College of Sports Medicine, moving the body through a gradual progression utilizing large muscles increases blood flow to muscles, increases the speed of nerve impulses, enhances the flow of oxygen to muscles and removal of waste products. This preparation of the body enhances performance during the workout. Also during this warm up synovial fluid (an oily substance in the joints) changes in response to exercise lubricating the joints. Divers with respiratory conditions or allergies may find a longer warm up helps prevent exercise induced asthma.

Divers who participate in group exercise may be accustomed to warm ups consisting of a low intensity sampling of the same movements that will be performed during the class. During strength training workouts, even after a pre-workout warm up, it is recommended that the first set of each exercise be performed with less weight before performing working sets at higher intensity. Stretching by itself is not a warm up, but may be performed afterward.

A cool down period of gradually decreasing exercise is just as important as the warm up. Again, aerobic exercise at a low intensity works well. This is also a great time to stretch, mediate and then perhaps enjoy a short sauna. Remember to bundle up if it is cold outside. Leaving the gym sweaty makes the body work harder to maintain its normal temperature.

Exercising Outdoors in Cold Temperatures. It is even more important to warm up before exercising outdoors in cold temperatures. Begin with a walk or gentle calisthenics before running, cross country skiing or other winter sports activities. Never stretch when the body is cold. Divers who enjoy snowboarding and downhill skiing may have the option of warming up in a resort fitness facility before hitting the slopes. Stay as warm as possible without overheating before, during and after these activities. Stay well hydrated before, during and after exercise and recreational activities in cold weather.

Dress in layers with a quick dry base close to the body. Protect hands, head, feet and face from the extreme temperatures. Exercising in cold temperatures may not be recommended for divers with heart and respiratory conditions.

Remember diving is not a workout. Ice diving (as shown in this cool photograph) requires special protection from the elements and unique safety protocols. It is highly recommended that divers who enjoy diving in extreme environments achieve and maintain a high level of physical fitness.

Calories Burned in Cold Temperatures. The body utilizes slightly more energy to regulate normal body temperature in cold environments such as diving in cold water. However the additional calories from temperature are negligible. Exercise exertion, which during diving is to be avoided as much as possible, is what produces higher calorie burn. Generically speaking, a diver utilizes approximately 300 calories during a typical dive – about the same as going for a moderate to fast walk for an hour.