|Liz Elling takes a break from her 100-mile swim around the Leelanau Peninsula this past July. The cold and choppy waters added to the challenge of Ellings lengthy swim. Special high-energy bars provided her refueling to keep going.|
Elling put her months of physical training and years of study and interest in the environment to work in a nearly 100-mile swim around the Leelanau Peninsula in early July. Her goal was to raise funds for the Leelanau Conservancy and raise public awareness of the fragility of the Great Lakes.
I felt really great, Elling says of her conditioning program. There was only one day that was really tiring. There was one seven-mile stretch where the wind picked up and the water got really choppy. Even though I stopped every few hours to eat and re-fuel [never leaving the water, but getting supplies from an accompanying boat] the water chopping at my arms and face really made me tired. At the end of that stretch I was so tired I couldnt put two words together.
One of the items Elling used for refueling was an energy bar from an M-Fit recipe that was high in fiber, with bran, nuts, marshmallow and oats. She had used this recipe in a cooking class for youngsters that she taught at the Botanical Gardens.
The refueling technique was like that of a suckling whale, she says. Elling drank water through a tube extended from the boat every half-hour during the morning and changed to Gatorade in the afternoon.
While making her 14-day swim, Elling took water samples, measured the water temperature, took photographs of what she saw underwater, and noted a new interloper, the rusty crawfish.
It wasnt a pretty sight, Elling said of the ecosystem she was observing. Theres no question. Its messed up and more is coming.
1/4 cup honey
4 cups all-bran cereal
1 cup dry-roasted peanuts
6 cups miniature marshmallows (10 1/2 oz. package)
2 cups old-fashioned rolled oats
In a large saucepan over moderate heat, combine the honey and marshmallows, stirring until dissolved.
Add the rolled oats, all-bran and nuts. Stir until well-coated.
Press into a lightly-greased, 13x9x2-inch pan with wet hands (to reduce stickiness). Cut 7 times across and 4 times down, wiping the spatula with a damp paper towel between cuts to prevent it from sticking. Refrigerate.
Makes 28 bars.
Per 1 bar serving: calories 115; protein 3 grams(g.); fat 3 g., 23 percent fat, 3 percent saturated fat; carbohydrates 23 g., dietary fiber 5 g., cholesterol 0 milligrams (mg.), sodium 152 mg., calcium 12 mg., iron 2 mg.
Exchanges: bread 1, fruit 1/2, fat 1, not recommended for diabetic individuals.