Recipes for Love
Secret love potions may be hiding in your kitchen
By Debra Bokur
At one point or another, we’ve all secretly wished that we could reach into a cabinet and pull out a love potion, a seductive brew guaranteed to spark the flames of passion. Happily, we don’t have to search any further than the kitchen for a variety of foods long believed to be aphrodisiacs. Although scientists may scoff, who can deny that the sensuous textures, pleasing scents, and decadent flavors of certain foods can heighten one’s senses? “I like to think of aphrodisiacs as culinary vitamins,” says aphrodisiac advocate Amy Reiley, Master of Gastronomy from Le Cordon Bleu and the creator of Life of Reiley (www.lifeofreiley.com), a website dedicated to sensual foods and wines. “Although no food can replace the little blue pill, there are many foods denoted as aphrodisiacs whose nutritional properties help boost sexual drive and sexual energy.” Here are a handful of ingredients and great recipes to ignite your fire.
Ginseng
Specific plants have often been labeled as aphrodisiacs because of their physical resemblance to human genitalia. Ginseng, which literally translates to “man root,” is one popular example. Throughout Asia, ginseng has long been touted as a powerful aphrodisiac—perhaps because of ginseng’s mild, caffeine-like effect.
Pomegranates
Throughout history, the pomegranate has been a symbol of fertility and the focus of legends of love. It’s specifically mentioned in the Kama Sutra as a valuable aid in lovemaking. “The pomegranate is one of the sexiest foods on earth,” Reiley confirms. “Its crimson shade is the color of desire. They’re messy and sticky, and because there’s no other way to eat a pomegranate than with your fingers, the act of consuming the juicy little seeds becomes a sensuous act of play. In ancient Greece, the pomegranate was the symbol of Dionysian rites. Today, the fruit is touted for its high vitamin C content.”
Ginger
Ginger has warming, stimulating properties, whether used as an ingredient in teas, foods, soaps, or lotions. These stimulating powers may have contributed to the spice’s historic popularity as an aphrodisiac in both Asia and India. While scientific data has not confirmed the claims made in defense of ginger’s powers as a sexual stimulant, ginger consumption has been linked to such physiological effects as an elevated heart rate and increased perspiration.
Vanilla
The erotic scent of vanilla has a relaxing effect on the central nervous system, contributing to its reputation as a mood enhancer. Part of its reputation may historically have been due, at least in part, to its relative scarcity—making it a precious commodity. The vanilla plant is native to Central America, where it is believed to be pollinated exclusively by Melipone bees and hummingbirds.
Oysters
“In most cultures,” Reiley explains, “oysters are considered a super food. In addition to their high protein and low fat content, oysters are also loaded with zinc, a key mineral for increasing blood flow—a very necessary part of sexual arousal. Because of their suggestive shape and sensuously creamy texture when eaten, oysters have become one of the most popular aphrodisiac foods in the world.” In addition, oysters contain nutrients essential to boosting a sluggish thyroid, which can also positively effect one’s libido.
Chocolate
Finally, there’s a legitimate reason to indulge in those chocolate cravings. Reputed to be the aphrodisiac of choice for Aztec ruler Montezuma, who was said to drink up to 50 cups of cocoa before traipsing off to his harem, studies today have shown that consuming chocolate boosts levels of serotonin and endorphins, chemicals released by the brain that create a sense of well-being.
Cocoanuts
Cheryl Wakerhauser, Pix PatisserieIngredients
3 cups raw mixed nuts (cashews, pecans, hazelnuts, marcona almonds)
1/4 cup corn syrup
1 1/2 cups sugar
12 oz. dark chocolate
2 cups cocoa powder
Preparation
Toast nuts in a 325°F oven until fragrant and light brown. (Remove skins after toasting if nuts are not blanched.) Melt corn syrup over medium heat in medium-sized saucepan. Add sugar and cook over medium-high heat until amber in color. Stir frequently and break up any lumps with spoon. Add mixed nuts and stir to coat. (This works best if nuts are still warm.) Pour onto a Silpat or parchment paper covered in cooking spray. Space out as much as possible to avoid large chunks. When cool break or chop into clusters of 1 or 2 nuts.
Melt chocolate over low heat in small saucepan. Remove from heat. Toss the caramelized nuts with just enough chocolate to coat. Place chocolate nut clusters in bowl with cocoa powder and gently push the nuts around to coat. Gently lift out of cocoa and set on cookie sheet to cool. When completely cool, shake in a mesh strainer to remove extra cocoa. Store at room temperature or freeze in an airtight container.
