Thursday, January 14, 2021

Aphrodisiac Dinner...Enjoy!


Just a few Aphrodisiac Rich Foods:

The word aphrodisiac comes from the name of the Greek Goddess of sexual love and beauty, Aphrodite.

Vanilla: Has long been described as the “Nectar of the gods”. There is little doubt that Vanilla is a natural aphrodisiac. Vanilla's power of seduction lays in it’s sensual, calming scent and exotic taste. Taste and smell are important components when it comes to love and romance. Historically, there has long been a connection between the sweet, alluring aroma of Vanilla and sexual arousal. It's intoxicating, warm, sensual smell has captivated everyone over the ages from the Mayan and Aztec Idians, the Spaniards, the French and the Orient right through to modern times.

Almonds: Are high in Vitamin E, which is also known as the sex vitamin. Almonds are also high in magnesium which is linked to increased circulation.

Honey: Is known as the nectar of Aphrodite. Sticky, runny, viscous, butter-texture, deliciously sweet, honey is as much a sensual experience as it is a delicious indulgence. Honey is also an energy booster. There is no mistaking the relationship between honey as an aphrodisiac and the tradition of the honeymoon. In ancient times it was traditional to present the newlyweds with honey to help them enjoy their first sexual encounters and aid to procreate a child.

Strawberries: The strawberry has the shape of a red heart, making it an edible valentine. Since ancient Rome the strawberry has been considered an aphrodisiac and was the symbol of Venus – the goddess of love for its heart shape and red color.

Chocolate: The Aztecs are possibly the first on record to link cocoa beans and sexual desire. The Emperor Montezuma was said to consume the bean in copious amounts before heading off to his harem. . Casanova , the legendary lover, touted chocolate for its ability to provide energy for a night on the prowl. He also understood the allure of creamy, dark chocolate on craving-prone women, for whom chocolate can turn on the pleasure sensors in the brain. In fact, the great lothario declared sweet, complex and sensual pleasure among the world’s finest aphrodisiacs, second only to Champagne.

Rosemary: Increases circulation and encourages digestion. Bathing in a tub scented by a few drops of rosemary essential oil promises to circulation to the skin and sensitivity to touch.

It was named for Aphrodite/Venus and, in many early depictions, the goddess of love was portrayed clutching or wearing a sprig of the fragrant herb.

Placed under your pillow, rosemary is thought to promote pleasant dreams. Steeped as a tea, it can calm nerves. In ancient Rome, the herb was considered an aid to empowerment.

Rosemary has not lost its power in the present day. Added to any savory dish, its intense flavor and comforting aromas are unforgettable. And perhaps, used at the right time and for the right person, rosemary may find you love.

Figs: Some historians suspect that the fig’s original home was the Garden of Eden, and that the fig was the original temptress, the true forbidden fruit.

But even those who still cling to the myth of the apple find the fig’s charms to be undeniable. This soft, plump fruit is a fine source of iron and potassium-minerals much needed in the horizontal pas de deux.

Asparagus: Being an aphrodisiac - the particular asparagus is known as any psycho-physiological aphrodisiac because of its form. It is known in order to trigger your brain to experience a physical response. The French term with regard to asparagus will be asperse; asperse is really a jargon phrase with regard to manhood.

Asparagus can also, cleanse our bodies, Provides anti-aging features, can protect in opposition to cancer; minimizes pain and inflammation, can prevent osteoporosis as well as Osseo arthritis; minimizes the potential risk of heart disease, will help stop delivery flaws.

Cinnamon: Is a spice known for producing heat within our bodies and souls. In history cinnamon has been referred to as a lover’s scent. The book of Proverbs in the Bible, where together with myrrh and aloe, it was used to "perfume the lovers' bed". Yet this is not the only mention of Cinnamon from ancient times in this regard: An attar (essential oil or oil blend) of Cinnamon was said to have been used by Queen of Sheba in her seduction of King Solomon, at around 950 B.C. In ancient times, the use of such spices was reserved for nobility / royalty. They were rare, costly, and thus considered all the more exotic.

Coffee: Coffee is a stimulant with stamina-enhancing ability which has led it to become a status symbol in certain cultures.

Coffee excites not just the body, but also the mind and can elevate mood as it elevates other things. In scientific studies, it has been revealed that coffee can increase levels of dopamine, the neurotransmitter associated with the pleasure system of the brain.

Red Wine: Earthy, masculine reds like Cabernet Sauvignon and Pinot Noir are said to imitate the scent of male pheromones. One of the most hyped members of the food world, not only will red wine halt those evil free radicals and keep you skinny and young, but it will also boost your libido and that of your lover.

Sunday, April 29, 2012

Coconut Shrimp with Brown Rice Noodles

Coconut Shrimp with Brown Rice Noodles

My four year olds favorite food in coconut shrimp, he asks for it all the time. He helped to make this dish and gave it two thumbs up at the taste testing!

Serves approximately 4 -6 people

1 bag of 14-16 count Shrimp, cleaned and cooked (easiest to use)
1 box Brown Rice Noodles (we use Annie Chun's)
1 Can Coconut Milk
1/4 Cup finely shredded coconut for garnish
1 small Yellow Onion, Chopped
2 Cloves garlic, smashed
1 Medium Red Bell Pepper, sliced
1 bunch Kale, remove the center rib and chop finely
4 Carrots, sliced into match sticks 
3 Tablespoons Bragg Liquid Amino
2 Tablespoons Coconut Oil
salt and pepper to taste

 In a large Skillet heat the Coconut Oil over medium high heat. Add the smashed garlic and onions and stir until onions become soft and start to brown.

Add the Carrots, Red Bell Peppers, and Kale, continue stirring. Add 1/4 Cup water and cover pan for 3 minutes.

In large pot, prepare the Brown Rice Noodles per the package directions.

Stir the Skillet with Veggies and carefully add the de-thawed shrimp. Add the Coconut milk and the Bragg's Liquid Amino's. Continue to stir until thoroughly heated.

Add the prepared rice noodles to Shrimp and Vegetable combination and combine. 
Salt and Pepper to taste.

In a small pan carefully toast the coconut over medium high heat. Continue to move the coconut to prevent burning.

Arrange your food on your plate and garnish with toasted coconut - ENJOY!



Thursday, March 22, 2012

Gluten Free Bacon Scones with Brown Butter Glaze


Gluten Free
Bacon Scones with Brown Butter Glaze



3 cups all-purpose Gluten Free flour
1/2 cup white sugar
½ cup Crispy Bacon - chopped
5 teaspoons baking powder
1 teaspoon xantham gum
3/4 cup butter, chilled
1 egg, beaten
1 cup milk
Glaze
3 tablespoons butter
2 cups Powder Sugar
1/8 cup Milk
Pre heat oven to 400 degrees F. Line pan with parchment paper.
In a large bowl, combine GF flour mixture, sugar,xantham gum and
baking powder. Cut in butter. Mix the egg and milk in a small bowl, and stir
into flour until combined – do not over stir. Carefull fold in Bacon.
Use a scoop to place small mounds of dough on the cookie sheet.
Bake 15 minutes in the preheated over, or until golden brown
Glaze
Place butter in a fry pan over medium low heat. Slowly melt, then
brown the butter. Use caution not to burn the butter. Butter should be a light
tan color once brown. In a bowl, combine the powder sugar, milk and stir. Add the brown butter, if there
is sediment in the brown butter, be careful not to transfer this into the glaze
mixture. Stir completely. Add more milk if texture is still too thick. Using a
spoon, fork or spatula, gently glaze the cooled scones and Enjoy!

Gluten Free Cinnamon Raisin Bagels


Gluten Free Cinnamon
Raisin Bagels



3 Cups Gluten Free
Pizza Mix
1 tablespoon GF Yeast
2 teaspoons Cinnamon
1 Cup plus 1 Tablespoon Water
1 teaspoon apple cider vinegar
2 Tablespoons Honey
2 Tablespoons Vegetable Oil
1 Egg, lightly beaten
1 Egg White
1 Cup Raisins
Combine Pizza Mix,
yeast, cinnamon and salt.
Heat water to 110degrees (lukewarm), add vinegar, honey, oil
and eggs and beat together.
In a standing mixer combine the wet and dry ingredients and mix
for 2 minutes, until completely combined. Carefully fold in raisins.
Work individual balls of dough into the shape of bagels.
Grease your hand with extra oil for better control of dough. Form bagels, place
on lined cookie sheet and allow to rise in warm place for 20-30 minutes.
In a large pot of boiling water, carefully place in a few
bagels. Allow to cook for 30 seconds on each side. Using slotted spoon, or tool carefully remove from
pan. Continue to boil the remaining bagels.
Brush with egg whites
Bake at 425 for 20 minutes until lightly browned. Remove
from oven and sprinkle with cinnamon while still hot.
Allow to cool on wire rack – best served warm with your
favorite topping. Store in freezer and toast at future desire.

Monday, February 27, 2012

Cheese Crackers - Gluten Free - Move over Bunnies!

Move over processed processed Gluten Free bunnies, these cheese crackers are hopping!

1/2 Cup Butter - Soft
2 Cups Grated Cheddar Cheese
1 Cup Gluten Free Flour Mix
1/2 teaspoon Granulated Garlic
1/2 teaspoon sea salt

Using a hand mixer or table mixer, cream together the butter and cheese.
Add Garlic and Salt and combine
In a Food Processor place cheese mixture and flour and blend until dough forms.
Divide into two sections and wrap in plastic wrap for 15-20 minutes.
Roll cooled dough about 1/8 inch thick and cut out with your preferred cookie cutters. An apple corer make work for small round crackers.

Preheat over 400.
Place crackers on a none greased cookie sheet, parchment paper on the tray works well. Arrange crackers and place in over for 4 minutes
Remove crackers and pop any bubbles with a sharp knife or chopsticks.
Put back in over for 2-3 minutes until slightly gold on edges. Cracker can burn fast, watch close.

Enjoy! You will never go back to buying those expensive boxed crackers!


Sunday, January 29, 2012

Quick and Easy Spaghetti Sauce with Dorot Herbs




Sunday is Quiche Day at our house and we made a delicious Spinach, Tomato and Wild Rice Quiche with a quick spaghetti sauce to top it off. The spaghetti sauce uses my staple product - Dorot Frozen Herbs.

6 Medium Sized Tomatoes, peeled. or (1 large can of peeled tom
atoes)
2 Dorot Forzen Garlic Cubes
1 Fresh Garlic bulb sliced (optional)
2 Dorot Frozen Basil Cubes
1 Cup Packed Fresh Spinach
3 medium sized Carrots sliced
2 Tablespoons Extra Virgin Olive Oil
Salt and Pepper to taste

In a Medium sized sauce pan add Olive Oil, Fresh Garlic and Dorot Herb Cubes and heat over low-medium heat. Add Carrot, Tomatoes and Spinach and heat for 2-3 minutes. Reduce to simmer and simmer for 10 minutes. Stir occasional - while stirring gently mash the tomatoes into the mixture to create a smoother sauce. Makes approximately 2 Cups Sauce.


With all recipes my ingredients are guidelines or ideas utilize the items you have on hand or add something to give it your own personal twist. You can Add Onions, Fennel, Celery, Mushrooms, Meats or Seafood - Whichever you'd like to make your perfect sauce! Enjoy and experiment with new taste ideas! Please feel free to share your ideas for an ideal sauce!

Enjoy!

Wednesday, January 25, 2012

Quiona Citrus Salad


Quiona Salad

2 Oranges Peeled and Sectioned
3 Hearts of Palm Sliced (I used Trader Joe's Jar Hearts of Palm)
3 Carrots Sliced
1/2 Head of head lettuce sliced
1 Cup of Quiona (to prepare combine 2 cups water to 1 Cup Raw Quiona in sauce pan, bring to boil, then reduce heat to simmer until quiona appears clear)
1/2 Cup Ham Cubes - Optional

Allow quiona to cool. In a large bowl mix quiona, carrots, hearts of palm, orange segments and ham cubes. Drizzle with Dressing (see below) and carefully combine. Serve over sliced lettuce. Fresh Parsley will be a nice addition.

Dressing

1/4 Cup Brags Apple Cider Vinegar
1/8 Cup Extra Virgin Olive Oil
1 Tablespoon Honey
1 Tablespoon Grainy Mustard
pinch of salt
Mix all ingredients.

Enjoy!