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CHAPTER 12
Raunchy Recipes—The Foods of Love
Casanova, the 18th-century lover, apparently ate a daily breakfast of at least 50 oysters to
boost his libido. And recently a scientific study vindicated the oyster as being one of the
true aphrodisiacs. Especially in the spring ... it sounds almost too poetic to be true but ...
scientists have revealed that it is in the legendary season of love that these little molluscs
reveal their strongest qualities as a virility booster.
In fact, quite a few bi-valve mollusks, including clams and oysters contain a rare amino
acid that has been found to trigger increased levels of sex hormones. Just what a
renowned and traditional aphrodisiac is meant to do!
Dr George Fisher, a professor of chemistry at Barry University in Miami, his research
team of graduate students and the Laboratory of Neurobiology in Naples confirmed this
fascinating fact. Using a process of high-performance liquid chromatography they were
able to identify the amino acids D-aspartic acid (D-Asp) and N-methyl-D-aspartate
(NMDA). These are not normal amino acids, according to the scientists and as yet cannot
be found in a vitamin shop or man-made medicine. They are unique to Mother Nature.
Dr D’Aniello from Naples Neurobiology Lab, concurs that oysters are definitely
aphrodisiacs that help to increase the rare hormones in the blood that can stimulate sexual
activity.
So before you dismiss this all as ‘old wives tales’, let’s take a look at some famous
aphrodisiacs and sexy recipes from around the world.
<A head>
Aphrodisiacs: Some History
Since ancient times certain foods and medicines have been highly sought after for their
aphrodisiac qualities. Not just to increase procreation and the essential continuance of the
human race, but also to aid in both male and female potency and sexual pleasure.
There has always been a clear distinction made between which substances may increase
fertility versus those that just increase sex drive and performance as well as heightening
the sensuality and enjoyment of lovemaking.
Foods that also represent youth and the early bloom of life such as eggs, seeds, roots and
bulbs have always been highly prized as aphrodisiacs.
Since first identified in written history by historians such as Plini, (BC), the Greek
Diascordes (first century AD) and later by Paul of Aegina in seventh century Europe, the
important and continuing role of aphrodisiacs among most civilisations of the ancient and
modern world provides a fascinating glimpse into the core reasons and causes of sexual
stimulation, increased satisfaction and pleasure for pleasure’s sake.
Many other types of foods or plant matter became sexually important because of their
obvious visual resemblance or tactile similarity to human genitalia. Whether hairy,
smooth and firm, or wet, soft and sticky like strawberries, oysters, snails, bananas,
pomegranates, coconuts or honeycomb. Imbibing ingredients with similar natures and
physical attributes to certain human characteristics was named ‘sympathetic magic’.
Since time immemorial these ‘sympathetic techniques’ became a mainstay in both the
mixing up of love potions and magic spells as well as the official medicines of the
herbalist or village doctor.
Some other libido boosting foods derived their aphrodisiac qualities straight from the
ruling pantheons of the mythological gods and goddesses themselves. Venus, the love
diva, was said to consider sparrows divinely linked to sexuality and love because of their
randy lifestyle—so the tiny birds were included in lots of love brews and fertility potions
of Ancient Rome and Greece. (Wonder when the scientists are going to stumble on the
scientific reasons behind that!)
A little known fact is that there are also foods that are considered to be anti-sexy, or
‘anophrodisiacs’; ancient physicians took this very seriously and often medicos
prescribed a sex-starved patient to avoid eating, or even sniffing any foods containing
dill, lentil, lettuce, watercress and water lily. (I’ll never consider going vegetarian again!)
There is not always agreement on what foods were really aphrodisiacs in ancient times,
but the old texts definitely talk about anise, basil, carrot, orchid bulbs, pistachio nuts,
rocket (arugula), fennel, snails, and the genital parts of many animals such as deers,
wolves, bears and donkeys.
Mmmmm. I can handle the dozen oysters and rocket salad, but as for the other
ingredients … all sounds a bit too ‘witches of Macbeth’ for me. I think I’ll stick with
chocolate truffles and the following aphrodisiac ingredients and deliciously sexy recipes
instead.
<A head>
Aphrodisiac Ingredients
Almonds.
Their beautiful flavour and sensual healing power were famous in ancient Greece and
Italy and the oil, meal and milk have been used in tonics, breads and in skin creams for hundreds
of years before Christian times.
Bay leaves.
An ancient cooking and medicinal herb used by the Romans and Greeks and adds
flavour to tomato based sauces and meat dishes, as well as being great for stimulating sexual
appetite and pre-menstrual tension.
Carraway seed.
Baked in bread and added to cheese, a remedy for stimulating every kind of
appetite as well as helping with laryngitis and cold and chest problems.
Celery
The Ancient Romans dedicated celery to Pluto, then God of sex (and hell!). As well as
being considered an aphrodisiac, it combats physical fatigue and helps stimulate the memory.
Cloves.
Powerful as a natural aphrodisiac, but again very very small amounts need to be used as
too much can irritate the muchus membranes.
Coriander.
Dried seeds of the coriander can have a very euphoric effect. Traditionally it was
added to wine to
boost that lovin’ feeling..
Garlic.
Used for thousands of years as a stimulator in both food and medicine (what would
spaghetti bolognaise be without it?) As well as a sexual libido booster it is also a known
antibacterial agent.
Ginger.
A very stimulating spice that has been used for centuries to excite the sexual senses and
libido. Needs to be taken in very small doses though.
Goats milk or yoghurt.
Drink it and bath in it, just like Cleopatra and the sexy girls of Old Egypt
and Babylon.
Honey.
We all know how heavenly it tastes but it is also a fantastic source of vitamins, and was
used in ancient Europe, Rome and Egypt to soothe burns and dry skin as well as fertility and love
potions.
Horseradish.
As a food the condiment has similar sexual boosting powers to mustard and is a
wonderful remedy for circulation problems and rheumatism.
Lemon verbena.
The dried leaves can be drunk as an uplifting tea and its aroma and ingredients
are sexually stimulating and energising.
Mustard.
Since the Middle Ages was always thought to energise the sexual glands.
Nutmeg.
In Indonesia this is thought of as more of a male aphrodisiac rather than a women’s and
is sometimes called ‘man’s best friend’! (Go easy because too much of it can be slightly
hallucinogenic, exactly the reason it was sometimes used in old witches’ ‘flying’ formulas.)
Onion.
So ancient that it is said that Hippocrates, the father of medicine, recommended the juice
as a curative for just about everything, including a lack of sexual libido. It’s a great blood
cleanser, good for water retention and the lymphatic system.
Orange (juice or peel).
Used for centuries in love potions and perfumes. Contains a great source
of Vitamin C so can help with symptoms of colds and flu.
Parsley.
Tasty, colourful and high in vitamins, it has been used since ancient times for fresh
breath, which can definitely aid in the love-making department!
Pepper
Contains a high amount of vitamin C.
It can be a sexually exciting
agent that stimulates
the circulation. Little red and green Mexican chilies have the same
passionate properties
.
Peppermint.
Lovely libido lifting and tasty tea as well as a remedy for headaches and nausea.
proven can actually effects male and female hormones.
Saffron.
Used to stimulate the erogenous zones.
Though a
little bit goes a long way.
Thyme.
Great for the nerves in small doses and as well as a sexual tonic in can be a powerful
cleanser for the body.
Vanilla.
Its sweet and calming smell
has an aphorising effect on the body and through its scent
can enhance recipes and perfumes in sexual stimulation.
<A head>
APHRODISIAC RECIPES
It is not just the type or quality of the food that creates an aphrodisiac, it is also about the
aura of sensuality and the erotic atmosphere that you create while cooking, tasting,
stirring and serving the finished meal. That special glance, tender thoughts of love, all are
potent whisperings which give a recipe its ultimate touch of sexiness and aphrodisia.
Kama Sutra Shake
In honour of the Tantric Divas, try this unique recipe from India to kick off your night!
1 tablespoon clarified butter
1 bunch of fennel
1 teaspoon honey
1 teaspoon liquorice powder
150 ml (5 fl oz) milk
150 ml (5 fl oz) centrifuged fennel juice
Heat the butter until it froths, then skim with a muslin filter. Wash and dry the fennel.
Centrifuge to obtain 150 ml of liquid. Process all ingredients in a blender.
To serve pour into two ice-filled glasses.
Latins have always been renowned for living their lives to the full. Not to mention
celebrating love and passion in everything they do. I’m married to a passionate Italian –
so I know that to be very true indeed! These next sensually themed recipes have been
translated from the Italian language courtesy of a true bella donna, Marina Melvizza.
Visit her wonderfully diverse cooking site at
www.mangiarebene.com
Eggs with White Truffle (Uova al piatto con tartufo bianco)
In Ancient Roman times the aphrodisiac properties of truffles were already well known.
In his famous treatise on cooking,
De Re Coquinaria
, Apicius exalts the wondrous effects
of the mushroom, and indicates six different ways of using it. With the fall of the empire
its magic properties were forgotten and it was only in the 17th century that the French
started to vaunt the miraculous qualities of truffles. The famous gastronome Brillat
Savarin (1755–1826) dedicates six whole pages of his
Physiologie du goût
to its erotic
properties.
white truffle
4 eggs
butter
salt
Clean the truffle by brushing it to remove all the earth. Fry the eggs in the butter and
when they are ready serve them with a grating of truffle and a sprinkle of salt.
Oysters
Oysters are famous for their aphrodisiac qualities due to a high mineral salt and
glycogen content, an essential element in muscle contraction. An old tale tells of a man
who was advised to eat a dozen oysters to boost his sexual prowess. When asked whether
they had worked he answered, ‘Not really, I ate twelve oysters but only ten worked’. For
your romantic meal, serve the oysters on a bed of crushed ice on a silver platter. While
you make eye contact with voluptuous expectation, you toast your companion and
swallow an oyster.
24 oysters (Belon or Marennes, if possible)
2 lemons, cut in quarters
crushed ice
Only buy oysters at a trusted fishmonger. If really fresh they can be kept for two days in a
very cold fridge. If you have to travel use a thermal picnic bag. Oysters are very difficult
to open so your best bet is to invest in an oyster opener. If on the other hand you want to
open them with the oyster knife, we suggest you wear a thick gardening glove to
avoid spending the night at the emergency ward.
Once open lay them on the ice-covered platter and squeeze a little lemon on each one as
you eat them. Only eat the ones that contract when they come into contact with the lemon
as that means they are still alive and edible.
You can help to loosen them from the shell with a small fork and then suck them directly
into your mouth. Hold them up against your palate a few seconds to relish their flavour
and then swallow them whole without chewing. This is the only way real connoisseurs
eat oysters.
Lover’s salad (Insalata degli innamorati)
Prepare this gluttonous delight in advance so that you have plenty of time to get ready
for your romantic tête à tête. Red rosé, sparkling wine and a little imagination will do the
rest.
1 avocado
300 g (10 oz) shelled, boiled prawns (shrimp), fresh or frozen
2 celery hearts, diced
4 walnuts, shelled
4 tablespoons mayonnaise
1 tablespoon tomato sauce
1 tablespoon cream
Carefully halve the avocadoes and set the skin halves aside. Remove the pit stone and
dice the flesh into small pieces. Drop the prawns into boiling water for 30 seconds, then
cool. Put the avocado flesh in a bowl with the prawns, celery and chopped walnuts.
Dress with a pink sauce made by mixing 4 tablespoons of mayonnaise with one
tablespoon each of tomato sauce and cream.
Fill the avocado halves with the mixture and refrigerate until ready to serve.
Eat me
Prepare them in advance and keep in fridge until a good moment. A little trick to convert
a shy lover
into
a ‘spicy’ one!
4 petite Suisse cheeses
4 drops Tabasco sauce
1 tablespoon milk
salt and pepper
4 slices of white bread for sandwiches
butter, softened
asparagus tips
Melt the cheese with tabasco and milk; season with salt and pepper.
Lightly butter the bread, then cover every slice with the creamy cheese mixture.
Cut the bread into hearts with a heart-shaped cookie cutter. Decorate hearts with
asparagus tips.
Cleopatra’s Stuffed Caramel Walnuts
Cleopatra (69 AD–30 AD), the Egyptian queen of legendary beauty, was famous for her
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