If you’re planning to cook something seductive for your sweetie, why not make a meal that’s packed with love-inducing foods? Surprisingly, many of the foods we eat every day have aphrodisiac qualities. The Romans, the Aztecs and societies all through antiquity have known that certain foods can help stimulate fertility, lust and well…of course, male potency.
Sexy feast
If you’re planning to cook something seductive for your sweetie, why not make a meal that’s packed with love-inducing foods? Surprisingly, many of the foods we eat every day have aphrodisiac qualities.
The Romans, the Aztecs and societies all through antiquity have known that certain foods can help stimulate fertility, lust and well…of course, male potency. We’ve created a three-course meal that can be done in about an hour and a half, incorporating many common foods reputed to have just such an effect.
This meal is not difficult to prepare, leaving plenty of time to get on to whatever else your evening may hold.
Start out with a cocktail, but go easy since alcohol can be a stimulant as well as a depressant in large quantities. Set out a bowl of toasted almonds and dried papaya or figs to snack on, all known aphrodisiacs. Papaya contains estrogenic compounds for women, and figs are said to resemble the female genitalia. Be sure to give your partner the most appropriate snack for the desired results.
Prep as much of this meal in advance and finish the last few steps together. Nothing is quite as sexy as feeding each other a little nibble over a hot stove.
The pasta dish contains broccolini, a green with small flowers that has a mildly bitter flavor and is known to increase virility. Pine nuts contain zinc, known to increase male potency. Garlic, too, is known as a stimulant, but be cautious, as both people must be ready to partake!
Arugula, sometimes referred to as rocket, has been used as an element of aphrodisiac dishes since the first century CE. The avocado plant was called “testicle tree” by the Aztecs and was used in many of their fertility rituals.
Pineapple is used in homeopathic remedies for impotence, and the scent of vanilla is known to increase lust. Nutmeg is used in Chinese medicine as an aphrodisiac for women.
Spaghetti with broccolini, pine nuts and lemon
1/2 lb. spaghettiSaltPepper, fresh cracked1/3 cup olive oil2 cloves garlic, minced1 large lemon, juice and zest1/4 cup minced Italian parsley, minced1 small bunch broccolini, cut into 1-inch pieces 1/3 cup pine nuts, toasted
Put a large pot of water on to boil. Salt generously. In a large serving bowl, combine salt, pepper, olive oil, garlic, lemon juice and zest and parsley. Stir to combine and set aside. Ten minutes before you’re ready to serve the meal, throw the pasta into the water, and cook, stirring frequently. When the noodles are almost cooked, add the broccolini to the cooking liquid for about two minutes of cooking. Remove 1/3 cup of the cooking liquid and pour into reserved bowl. Strain pasta and add to bowl, stirring to combine. Top with pine nuts and serve immediately.
Arugula salad with basil and marinated avocado
1/2 teaspoon salt1/4 teaspoon pepper, fresh ground1/3 cup olive oil1/2 lime, juiced1 tablespoon Dijon mustard1 tablespoon honey1/4 small red onion, cut into paper-thin strips1 avocado, ripe but not too softArugula, about half a pre-washed bagHandful fresh basil leaves, julienned
In a salad bowl, combine salt, pepper, olive oil, lime juice, Dijon and honey. Whisk to combine. Separate about a third of the dressing and pour into a smaller bowl. About 10 minutes before you’re ready to eat, add onions and avocado to the small bowl, folding dressing carefully to coat without mashing avocado. When ready for salad, add arugula leaves to larger bowl and toss to coat. Top with avocado mixture and garnish with basil.
Spiked pineapple with spiced mascarpone cream and a luscious caramel
1/2 pineapple, fresh2 tablespoon butter, salted1/4 cup rum1/3 cup brown sugar1/2 cup mascarpone cheese (Buy at Trader Joe’s, everyone else’s prices are ridiculous) 3 tablespoons half and halfDash nutmegDash cinnamon1/4 teaspoon Vanilla
This dessert takes two minutes to cook when prepared ahead.
Prepare mascarpone cream ahead of time. Allow mascarpone to come to room temperature, put in a mixing bowl with half-and-half, nutmeg, cinnamon and vanilla, whisking until smooth. Set aside until ready to serve.
Prepare pineapple ahead of time: cut away skin and center spine, removing all tough parts. Cut into chunks about a half-inch thick. Set aside until ready to eat. Heat a saut퀌� pan on medium-high heat, add butter and melt. Quickly add pineapple, sprinkle on sugar and rum. Swirl pan and turn over pineapple while sauce bubbles and coats the fruit. Allow to reduce slightly. Serve immediately, spooning juice onto fruit and topping with mascarpone cream.
