Avocados are high in vitamins A and C, niacin and minerals, including phosphorus and potassium.
I love Nahuatl, I do NOT know how to speak it, but I have a few friends, back in Mexico, that know how to. Avocado comes from the Nahuatl word “ahuacatl” which means testicle. They were known by my ancestors, the Aztecs, as “the fertility fruit”.
Today’s ingredients are:
I almost forget, we also need olive oil, about one tablespoon.
Cut the cherries into halves and core them.
Finely chop the basil.
We need about 1/4 cup.
Place the basil in a bowl and add the lime juice.
Add the vinegar.
Then the olive Oil. Season with sea salt and freshly ground pepper.
Add the cherries.
Cut the avocados in half, lengthwise and twist to split the two halves.
Cube the avocados and carefully fold them in with the cherry-vinegar mix. If your avacados are too soft, you might want to drizzle them with the cherry-vinegar mix instead of folding them in.
We are done.
1/4 cup fresh basil leaves (chopped)
2 limes (the juice)
1 teaspoon Balsamic vinegar
1 tablespoon olive oil
Freshly ground pepper
-Cut the cherries into halves and core them.
-Finely chop the basil.
-Place the basil in a bowl and add the lime juice, vinegar and olive oil.
-Season with sea salt and freshly ground pepper.
-Next, add the cherries.
-Cut the avocados in half, lengthwise and twist to split the two halves.
-Cube the avocados and carefully fold them in with the cherry-vinegar mix.
-If your avocados are too soft, you might want to drizzle them with the cherry-vinegar mix instead of folding them in.
Nearly every culture has idolized fish as a symbol of life. Phosphorus, calcium and vitamins A, B and D, all found in fish, are important nutrients known to pump up your libido.
“En Papillote” is French for cooking in parchment paper. The technique allows the fish to steam in its own juices. This recipe is pretty easy to make. It will take only about 18 to 20 minutes for the fish to get cooked.
Heat oven to 400 °F.
Slice the carrots.
Chop the garlic.
Combine lime juice.
Dill, olive oil, sea salt and garlic.
Whisk and set aside.
Pour on the caper mixture.
Brush the snapper with the caper mixture.
Make sure you also brush the inside of the snapper.
Fill it in with the onions, butter and carrots.
Top with the onions, carrots, butter and peppercorns.
Cut 4 pieces of parchment to wrap the snapper with.
Place the snapper on a baking sheet and bake until the packets have puffed and the fish is cooked, about 18 to 20 minutes.
We are done.
Server with Maple-Glazed Carrots.
1 whole red snapper
1 tablespoon of Olive Oil
1 teaspoon chopped dill
2 large limes (the juice)
2 teaspoons capers, drained
½ large Onion (sliced)
1 large carrot
2 teaspoons red peppercorns
Sea salt to taste
-Heat oven to 400 degrees.
-Combine lime juice, capers, olive oil, dill, sea salt and garlic. Whisk and set aside.
-Rob the snapper with the caper mixture.
-Top with the onions, carrots, butter and peppercorns.
-Cut 4 pieces of parchment to wrap the snapper with.
-Place the snapper on a baking sheet and bake until the packet have puffed and the fish is cooked, about 18 to 20 minutes.
-Server with Maple-Glazed Carrots.
Also called a philtron, by the Greeks, which translates to “love potion”. Carrots are high in Beta-carotene and vitamin A.
In Ancient Greece, carrots were used in a drink to intensify sexuality. Sorry, I don’t have their love potion recipe, but, I have many others including this powerful antioxidant.
Here is a quick and easy one. I tried these carrots the first time I visited Canada.
It was an amazing experience. What was that white fluffy thing on the streets? Snow. For the first time in my life, I saw, touched and even tasted the snow.
There was this little restaurant in Winnipeg, MB, which name I don’t remember, they welcomed me with warm sweet carrots. Carrots and maple syrup. I got hooked! Hooked to carrots, maple syrup and snow.
What’s not to love about maple syrup? Now, add carrots, and you’ll see what I mean. There is not need to wait for a snowy day to enjoy this aphrodisiac delicacy.
Canadian Maple-Glazed Carrots
That’s it. Just a few ingredients.
Peel and cut the carrots into ¼ inch thick rounds.
Place the carrots in a shallow saucepan, and cover with salted water. Boil until crisp-tender, about 5 to 8 minutes.
Heat a skillet, reduce heat to medium and add the butter and olive oil.
Then the carrots.
Add the maple syrup and the orange juice. Stir.
Sprinkle with the cinnamon, black pepper and just a teaspoon of sugar, stir again.
Cook until the juices are reduced to a glaze.
1 lb of carrots, peeled and cut into ¼ inch thick rounds.
1 tablespoon of butter.
1 tablespoon of olive oil
2 tablespoons of maple syrup.
1 orange (the juice)
1 teaspoon of brown sugar.
1/8 teaspoon of cinnamon
Salt and freshly ground black pepper, to taste.
-Place the carrots in a shallow saucepan, and cover with salted water. Boil until crisp-tender, about 5 to 8 minutes. Drain well.
-Heat a skillet, reduce heat to medium and add the butter and olive oil. Then the carrots.
-Add the maple syrup and the orange juice. Stir.
-Sprinkle with the cinnamon, black pepper and sugar, stir again.
-Cook until the juices are reduced to a glaze.
If I were to describe guava in two words they would be super fruity sweet. Ok, maybe three words, mmhhh…I probably need more than that. This precious aphrodisiac also has a delicious fragrance lemony-sweet like. Guavas are often classified as super fruits. Rich in vitamins A and C. One guava fruit could contain over four times the amount of vitamin C found in a single orange. Their seeds are rich in omega-3 and omega-6.
Here are the ingredients for the cake:
1 can of guavas in syrup, ¾ cup of butter, 1 can sweetened condensed milk, 4 eggs (yolk and white separated), 1 ¾ cup sifted flour, 1 teaspoon sifted baking powder, a pinch of salt.
And for the Grand Marnier cream, we need: ¾ cup Sour cream, the juice of two limes, 4 tablespoons of Grand Marnier and 1/8 cup sugar.
Remove cake from oven. Let it cool completely in the pan.
1 can of guavas in syrup (about 20 guavas)
2/3 cup guava syrup
¾ cup of butter
1 can sweetened condensed milk
4 egg yolks
1 ¾ cup sifted flour
1 teaspoon sifted baking powder
4 white eggs
Pinch of salt
For the Grand Marnier Cream
¾ cup Sour cream
2 limes (the juice)
4 tablespoons of Grand Marnier
1/8 cup sugar
-Heat oven to 325°F.
-Sift together flour, baking powder and a pinch of salt.
-Cut the guavas into halves, drain and scoop out the center.
-Save the cores in a bowl. Pour in the Grand and the lime juice. Whisk. Let it marinate, while baking the cake.
-Place the butter in a large bowl and beat on medium high until pale, about 5 minutes.
-Gradually add the sweetened condensed milk, and the egg yolks. Keep beating until very pale and puffy, 5 to 7 minutes.
-Reduce speed to medium low, and add the flour, alternating with the guava syrup, ending with the flour. Set aside.
-In a clean bowl, whip the egg whites on medium speed until soft peaks form.
-Fold in the whites very carefully into our initial batter, try not to deflate it.
-Pour into an oiled cake pan, with butter and lightly flour.
-Place the guavas in halves, on top of the batter, about 20 guavas (40 halves).
-Bake until cake is golden brown and a cake tester (I use a knife as my tester) comes out clean, about 35 to 40 minutes.
-Remove cake from oven. Cool completely in pan.
For the Grand Marnier cream:
-Add the sour cream to a mixing bowl.
-Strain the marinated guava pulp. Add the sugar, and ¾ cup of the guava syrup.
-Serve the cake on top of the cream.
I’ve been eating chiles since I was a baby, that’s right, a little, tiny baby. Go blame my lovely Mom for it.
Little did I know, that chiles are considered aphrodisiacs.
Capsaicin is the substance which gives chiles that intense heat. When chiles are ingested, the pain receptors in our mouth and throat, send a message to the brain, “Help please! I’m burning!”. The brain responds to this burning sensation by increasing perspiration (mmhhhhh) and the release of endorphins. What a rush! I love it!
Today’s recipe can be used in a variety of dishes, like Tamales, Hors d’Oeuvre, just served with rice or even in a Taquiza (taco party).
Our friends, guajillo peppers, are dark red spicy-hot chiles. If seeded, you can produce a beautiful deep-red sauce, not too hot, but full of flavorrrr (that’s the way I pronounce flavor, in case you were wondering).
Five large garlic cloves.
We also need some freshly ground pepper, salt, 1/8 teaspoon of cumin and 1 teaspoon of olive oil.
Since we were so hungry, I couldn’t get a good picture of the plate, so I’m going to leave you with a picture of my Guajillo chicken Tamales, enjoy it.
Did I mention? You could also use this recipe for burritos, sandwiches, enchiladas, you name it.
4 chicken breast
5 garlic cloves
1 ½ Onion (sliced)
1 tablespoon of olive oil
8 large dried guajillo chiles
1/8 teaspoon cumin
1 can of tomato paste (6 oz)
1 cup of fresh tomatoes (chopped into cubes)
Freshly ground pepper
-Combine the four chicken breast with one onion (sliced), 3 garlic cloves and salt. Cover with water by 2 inches.
-Bring to a boil. Then, reduce to a simmer, and cook the chicken until no longer pink in the center.
After the chicken is cool enough to handle, remove the skin and bones and shred it.
-Heat the olive oil in a large pan, over medium-high. Add two cloves of garlic, and half of a sliced onion. Cook stirring frequently, until richly golden, we are going to use them in our guajillo sauce. Cover the pan, later we’ll use the oil for our shredded chicken.
-In a blender, measure in one cup of chicken stock, add the tomato paste, fresh tomatoes, guajillo chiles, garlic, onions (caramelized), cumin and fresh oregano. Season with some salt and freshly ground pepper. Blend until you get a thick puree.
-Uncover the pan and set over medium-high heat. Stir in the shredded chicken. Cook some more the chicken, stirring frequently.
-Pour the guajillo puree over the chicken. Sprinkle some salt and fresh ground to taste. Let it cook for about 8 minutes or until the sauce is almost as think as tomato paste.
Eggplant, another potent aphrodisiac. The Spaniards call it the Apple of Love.
This healthy veggie is high in Potassium and Magnesium.
I used Guajillo Chicken to fill the eggplants this time, you could also use picadillo or just cheese.
Preheat oven to 350 degrees F.
6 mini eggplant
-Cut the bottom and the top of the eggplants.
-Boil the eggplants in salty water until very soft, about 10 to 12 minutes.
-Meanwhile, preheat oven to 350 degrees F.
-Once the eggplants are cooked, let them cool down.
-Scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked.
-I used Guajillo chicken to fill the eggplants this time, you could also use picadillo or just cheese.
-Top with Muenster cheese. Place on an oiled baking dish, and bake for 25 to 30 minutes.
-Serve them on top of tomato slices.
A 1/4 cup of sugar.
Another aphrodisiac, fresh ginger.
Also, plain yogurt, which is going to be transformed, into not so plain yogurt.
Alba H. Rodriguez
2 large pears
1 cup of plain yogurt
¼ cup of sugar
¼ teaspoon cinnamon
Pinch of ground nutmeg
1 tablespoon ginger
1 tablespoon vanilla extract
½ teaspoon butter
Cajeta and mint for presentation
-Preheat the oven to 375 F.
-Peel off the pears, cut them in half lengthwise. Remove the cores.
-Butter a shallow baking pan. Place the pears.
-Blend together the yogurt, vanilla extract, cinnamon, sugar, nutmeg and ginger.
-Pour the mixture over the pears.
-Bake for 35 to 40 minutes. The pears should be tender and the cream thick.
-Drizzle with some cajeta on top.
“He who boils asparagus and then fries then in fat, adding egg yolks and powered condiments, and eats this dish daily, will see his desire and his powers considerably fortified.” The Perfumed Garden by S. Nefzawi.
What a statement! I like it.
Well, in doing some research, I found out, that, our green herbaceous friend is not only an option to naturally boost the libido but also a good source of vitamin C, which helps the body produce and maintain collagen.
We all love that collagen. It helps us hold together all the cells and tissues of the body.
Asparagus are also great source of calcium, zinc, magnesium, protein, vitamin A, vitamin K, vitamin E, iron, phosphorus, and the list continues.
I added more vitamin C to this recipe, lime.
Hey, I’m in for anything that could help me to hold my cells together!!!
I almost forget, we also need some garlic powder, about one teaspoon.
Add the mint, already chopped, and whisk some more.
12 oz linguine
250 oz asparagus
Freshly ground pepper
2 large limes
½ cup of chopped Mint
1/3 cup pecorino Romano cheese (grated)
1 teaspoon garlic powder
-Trim the ends off the asparagus, then cut them into 2 inch lengths.
-Heat ½ table spoon of olive oil, add the asparagus and sprinkle them with the juice of one lime, some sea salt, garlic powder and freshly ground pepper. Cook until just tender.
-Using a large pot, boil some water and add the linguine, cook until al dente.
-In a bowl place the eggs and the juice of one lime, season with some freshly ground pepper, ¼ cup of mint and sea salt. Set the bowl over a pan of hot water, don’t let the bottom of the bowl touch the hot water. Whisk the eggs until they get pale and foamy.
-Drain the linguine and reserve some of the water for later.
-In a large pan, add one tablespoon of olive oil and one of butter. Heat and add the linguine.
-Also add the lime sauce, asparagus and 1/3 cup of grated Pecorino Romano cheese. Toss adding some of the water used to cook the linguine, about ½ cup or more if necessary.
-Serve the linguine sprinkling with some Pecorino Romano and fresh mint.
Mustard, a potent aphrodisiac that stimulates the appetite and blood circulation.
If ingested in large doses it could warm your whole body. Its intense spicy-hot flavor will get your adrenaline going. I created this recipe using also another aphrodisiac, the deeply flavorful salmon. It contains high quality protein, phosphorus, and Omega-3, which are nutrients known to propel the libido.
Here are our ingredients:
Sprinkle with salt and pepper.
Buen Provecho! (Enjoy it!)
2 Lb Salmon fillet
3 tablespoons Olive Oil
1 teaspoon spicy brown Mustard
2 Large limes (the juice)
2 garlic cloves
1 small fresh dill sprig
¼ cup table cream
Salt and freshly ground black pepper
Cherry tomatoes about four per each skewer
- Cut the salmon into ¾ inch cubes. Sprinkle with salt and pepper.
- For the marinade, grind the garlic and finely chop the dill leaves. Place in a bowl with the mustard, lime juice and whisk until blended.
- Save about ¼ of the marinade and pour the rest over the salmon cubes, making sure they are well coated. Let them marinate for about 10 minutes.
- Thread the cubes of fish on kabob skewers and broil for 10 minutes turning once. Or until salmon is cooked through to an internal temperature of 150°F.
- Cook the ¼ of the marinade reserved, adding ¼ cup of table cream and season with pepper and salt if needed.
- Serve the kabobs with the marinade, accompany with white rice.
“As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite…” Pliny.
For centuries mint has been considered an aphrodisiac. Aristotle advised Alexander the Great to ban his soldiers for drinking mint tea during campaigns because he believed it to be an aphrodisiac.
This soup contains plenty of mint. It is refreshing, healthy and would pair well with water crackers.
Here are the ingredients:
Two small cucumbers.
We need some fresh mint, about a cup.
Chicken stock, one cup.
Just one cup.
Also, a cup of fresh dill.
First we need to chop the cucumbers into small cubes.
Blend them together with the chicken stock, dill and mint.
Transfer to a bowl and season with pepper.
Then whisk in the yogurt until is blended.
Add salt if needed.
We are done.
Cover and refrigerate for at least 4 hours before serving.
Garnish with dill or mint.
2 small Cucumbers
1 Cup of fresh Mint
1 Cup of fresh Dill
1 Cup of Chicken stock
1 Cup of plain Yogurt
Salt and ground Pepper
- Chop the cucumbers into small chunks.
- Blend them together with chicken stock, dill and mint.
- Transfer to a bowl and season with pepper.
- Then whisk in the yogurt until is blended. Add salt if needed.
- Cover and refrigerate for at least 4 hours before serving.
- Garnish with dill or mint.