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!

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Chicken Soup for the FitDiver’s Soul

Chicken Soup for the FitDiver's SoulThis recipe can be made with almost any ingredients you enjoy eating, but I recommend sticking with a healthy version with lots of vegetables. Use a large pot and freeze portions for later use.

1 Whole Organic Chicken
3 Organic Zucchini Squash
3 Organic Yellow Crook Neck Squash
2 Cups of Organic Baby Carrots
1 Head of Organic Napa Cabbage
1 Can of White Beans
1 Can of Garbanzo Beans
1 Can of Butter Beans
1 Can of Diced Green Chilies
1 Bunch of Organic Cilantro
1 Diced Organic Onion

Begin by roasting the chicken in the oven for one hour at 425 degrees. Use a chicken stand that allows most of the fat dripping from the skin to drain into the bottom. Discard these drippings to reduce the fat in the soup. After roasting the chicken, place it in a soup pot and cover it with water. Add diced onion, cilantro, diced green chilies and season with salt, pepper and garlic to taste.

Cook the chicken until the meat falls off the bones. Remove chicken from water, discard the bones and skin, chop the meat and return it to the broth in the soup pot. Drain the beans and add them to the pot. Chop and add the vegetables. Simmer for about one hour. Enjoy!

As an option, brown rice is a nice alternative for the beans.