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Stirring Up Sex At The Stove: The Garden of Eden Began it All

By on June 27, 2011
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Stirring Up Sex at the Stove

No wonder Adam and Eve got into so much trouble in the Garden of Eden.  Great, natural foods are the best aphrodisiacs.  Start your romance in the garden, move to the stove, and then I don’t know what all will happen.

Certain foods have been known to be aphrodisiac for centuries.  Raw oysters, caviar, avocados, almonds, basil.  In 19th century France, bridegrooms served asparagus to their brides.

Well is there any basis to these foods being considered helpful in the bedroom?  As a matter of fact, yes.  Asparagus is a great source of potassium, fiber, vitamin B6, thiamin and folic acid which serves to boost histamine production and aid in both parties reaching orgasm.

Basil, the surprise ingredient on this list, not only has an intoxicating aroma, it has been considered by Italians to be a stimulant.  What could be better than a steamy dish of spaghetti squash with a basil and butter dressing? Watch out.  Off come the clothes.

Almonds are known to have many nutritious properties, being high in vitamin E, magnesium and fiber.  Not only will 6 almonds equal an aspirin in clearing a head ache, but will also arouse passion in women.

The bottom line with aphrodisiac foods is that they stimulate hormones, liven up the brain, and increase energy as well as increasing blood flow to the genitals.

The Everybody Eats News Aphrodisiac Dinner

Raw Oysters with Mignonette Sauce

Roasted Asparagus with Butter Browned Almonds

Caviar

Spaghetti Squash with a Basil Butter Sauce

Seared Lamb Chops with Cracked Pepper

Our Favorite Chocolate Ice Cream 

No doubt, the original REAL ice cream.  Makes 1 quart

15 minutes to cook custard

4 hours + to cure in the refrigerator

20 minutes to freeze in electric ice cream maker

4 large organic egg yolks

4 cups organic heavy cream

¼ cup organic unsweetened cocoa

Pinch salt

½ cup organic sugar

Whip egg yolks and half the cream in a glass measure or bowl.  Pour remaining cream, cocoa, sugar, and salt in a heavy bottom saucepan and heat until cocoa is completely dissolved. 

Pour custard and cocoa mixture together and whisk thoroughly.  Cook until the custard coats the back of a spoon. Cover and refrigerate at least 4 hours. Pour the mixture into the ice cream canister and freeze in your ice cream maker.





Linda Eckhardt

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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