Sudoku Train Your Brain With
As Robert mentions on this month’s cover, “The Iceman” Wim Hof is challenging the way we think about the relationship between mind and body. The Dutch extreme athlete has pulled off some truly incredible feats, setting the world record for swimming beneath ice and running a marathon through the snow — barefoot. While we certainly wouldn’t recommend you attempt any of these stunts, Hof’s story and philosophy certainly make for a good read. That’s why this month we’re recommending “What Doesn’t Kill Us” by investigative reporter Scott Carney. This New York Times bestseller chronicles the author’s quest to understand Hof’s techniques and find out whether or not we truly “hack” our mind’s perception of pain and stress. Along with working with The Iceman himself, Carney also interviews other seemingly average individuals who have managed impossible feats. And Carney isn’t just an observer of these efforts to overcome adversity through physical and mental training; he participates. Part of what makes this book a page-turner is watching the young author turn from skeptic to full-fledged practitioner. After many trials and tribulations, Carney undertakes an incredible stunt himself, climbing to the snowy peak of Mt. Kilimanjaro in a pair of shorts. Scientists are still researching the links between our minds and bodies and the ways we experience pain. While conclusive results are still far off, researchers have remarked that practicing The Iceman’s methods “with a good dose of common sense” certainly doesn’t hurt. If you’re interested in Wim Hof’s philosophy, or just want to read about some unbelievable tests of human endurance, “What Doesn’t Kill Us” is the perfect summer read. Stories of swimming through ice water or running through the snow just might be the perfect cure for the August heat. ‘What Doesn’t Kill Us’ Explores Wim Hof’s Story AN INSPIRING BOOK
Recipe of the Month: SENEGALESE LAMB SKEWERS
Inspired by Food & Wine Magazine
INGREDIENTS
For the lamb: •
For the onions: •
2 lbs. trimmed leg of lamb, cut into 1-inch cubes 1 tbsp peanut oil, plus more for grilling Salt and black pepper, to taste
1/2 cup distilled white vinegar
• • • •
1/2 cup Dijon mustard 1/2 tbsp agave nectar
•
1 yellow onion, thinly sliced Salt and white pepper, to taste
•
DIRECTIONS EQUIPMENT • Bamboo skewers
1. In a bowl, coat lamb with 1 tbsp oil and generously season with salt and pepper. 2. In a mixing bowl, whisk together vinegar, mustard, and agave nectar. Toss in onions and season with salt and pepper.
3. Heat a grill or grill pan to medium and oil the grates. 4. Thread lamb on skewers and grill for 6–8 minutes. 5. Serve alongside onions.
718.747.2019 ▪ THEPTDOCTOR.COM ▪ 3
Made with FlippingBook - professional solution for displaying marketing and sales documents online