Just a few weeks ago, I clicked a couple buttons on Skype and interviewed the one and only Wim Hof–The Iceman for Dragon Door. After only about two rings, here he was, smiling and waving from the other side of the Atlantic. I hope that the enthusiasm in his answers comes through in the printed version for you. Wim is the genuine article, and as Scott Carney had said in his interview and in his book, it’s Wim’s rustic, imperfect nature that makes him that much more real. Wim is an adventurer, not a guru. And that’s awesome.
I’m still not sure I’d do many of the feats mentioned in the book, but no matter how you feel about climbing Mt. Everest wearing just shorts, the breathing exercises and cold showers can benefit just about anyone. Wim continues to participate in scientific studies as well, and he hints at upcoming research in the interview as well. I wold absolutely encourage you to go check it out along with his Dragon Door title, The Way of The Iceman which is now out in paperback.
Speaking of frozen things…
I bought too many frozen wild caught tuna steaks. After checking out the local phenomenon known as the DaKine Poke* booth inside the Winter Park Meat House butcher shop, I am now even more bonkers about this Hawaiian treat. Its basically everything I like about sushi without the stuff I don’t like about sushi (all that rice and the feeling that I want more raw fish!) For us paleo/primal nerds, DaKine will prepare the bowl with a base of mixed greens. I took careful note as they made my bowl of goodies… which frankly I added so much stuff to that it was another one of my ridiculously huge lunches… hey it’s been tough, my cheekbones are still a bit more angular than usual after the flu from last month. I want to write up a more specific recipe for you with starting guidelines for all the ingredients (I eyeballed it and it came out great!), but in the meantime if you’re feeling adventurous, here’s basically what I did to make a similar poke bowl at home…
- 1 large tuna steak (5-8oz)
- Organic soy sauce or coconut aminos
- Toasted sesame oil
- Baby kale mixed greens
- Wakame seaweed (not required, but I had it handy)
- Rice wine vinegar
- Hot chili garlic sauce (same brand as that ubiquitous and delicious sriracha that we’re all nuts about… in face you could add sriracha if you like things extra spicy)
- Sesame seeds
Almost directions (use your judgement and caution, I need to solidify all this):
- The night before, I took one of the frozen tuna steaks and placed it in the refrigerator to thaw overnight.
- Put about 3-4 handfuls of baby greens in the bottom of a large bowl. If using dried wakame seaweed or some other seaweed, let it soak in some cold water so that it’s ready to add when you’re done preparing the fish.
- With a very sharp knife (I used my razor sharp chef knife) cut the tuna into small cubes then place into a small bowl. I used a large measuring cup so that I could pour it and the sauce right into the big bowl.
- (Here’s the part that I eyeballed…) Add the rice wine vinegar, soy sauce or coconut aminos, hot chili garlic sauce, and toasted sesame oil. Mix so that all the fish gets coated with this tasty stuff. You might want to sample a piece to make sure the flavor doesn’t need further adjustment…
- Add the fish and sauce to the middle of the greens, then arrange the cubed or sliced avocado, wakame seaweed, and kimchi around the sides to make a tasty and pretty dish to share on Instagram. You know you want to show this off…
- Top with sesame seeds and enjoy with chopsticks–or you can use a fork or a spoon, I won’t judge you.
- Try not to lick the bowl.
Depending on how you’re viewing this site, you may or may not have noticed the new little ads for Thrive Market. I’ve been curious about the program for a while, and am now all set up with it (look for an “unboxing video” soon) to get many of the delicious pantry items and household goods that I was already buying… but now delivered at a discount. While I’m one of those weirdos who actually enjoys grocery shopping, I like the selection of paleo-primal-organic-eco items on there. I’m also in the middle of a driving less, walking more, and Prius Zipcar experiment… and while I might be driving a Prius, I’m not a “Prius Driver”… did you know those things can GO when you need them too… (Want to try it? Here’s a $25 discount for Zipcar…)
Another thing I’ve been doing in preparation for moving away is using Give Back Box (an amazing service from Goodwill) to donate items I no longer need. Basically, take all those Amazon boxes we all have, fill them with items to donate and then you can print a free UPS shipping label that will route your items to the nearest Goodwill Give Back Box center. I’ve also been filling out the donation receipt section there (frankly it’s fun) using Goodwill’s valuation guide. Oddly enough this has had the effect of me donating MORE that I might have otherwise because I’ll set a $ amount goal for a given box… thus it becomes a game. I challenge you to give it a try… besides its easier than flattening all those dang Amazon boxes for recycling, right?
I was going to have a new kettlebell workout for you, but I need to try it myself first 🙂 It’s basically more HKC and Dan John inspired wildness. Yes, there will be farmer carries, and yes I will share it later this week 🙂
*The first time I ever tried poke was during a quick 22 hours in Hawaii a couple years ago. I managed to create a lot of content, have a lot of fun, and I met up with Andy Fossett, the colorful CEO of Gold Medal Bodies. He introduced me to that delicious Hawaiian dish, but I was so distracted by our conversation that I didnt think to ask about the seasoning. Thankfully I’ve started to figure it out now! 🙂 I need to go back to Hawaii for a longer trip!!!
Here’s a show and tell (brag) video about my MEGA poke bowl from DaKine Poke: