Health Lovers Guide To Super Seafood
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"An aphrodisiac is an
edible food or drink that imparts amorous qualities and eating or drinking
these foods stimulates you and gets you in the mood for love". Some
of the aphrodisiac foods that have been written since ancient times are:
apples, artichokes, asparagus, almonds,
figs, bananas, strawberries, honey, ginger, saffron, apricots, cherries,
coconut, dates, grapes, mangoes, papayas, peaches, pears, plums,
pomegranates and raspberries
and of course chocolate.
Aphrodisiacs were first sought
out as a remedy for various sexual anxieties including fears of inadequate
performance as well as a need to increase fertility. Procreation was an
important moral and religious issue and aphrodisiacs were sought to insure
both male and female potency.
In the following some recommendations from Ayurvedic
medicine as well as from modern Indian herbalists have been brought
together. To see
aphrodisiac food click here>>
The New InterCourses; An Aphrodisiac Cookbook
Vanilla Aphrodisiac Smoothie
1 cup Milk
15 Whole Cloves
15 Cardamom pods
2 Cinnamon sticks
1 Vanilla pod, split
1 cup Vanilla frozen Yogurt
Honey to taste
Place milk, cloves, cardamom, and cinnamon in a saucepan. Scrape in vanilla
seeds from pod. Heat milk but do not boil. Remove from heat and allow it to
cool, then refrigerate until chilled. Strain milk into a blender goblet and
discard spices. Add frozen yogurt and honey to taste. Blend until smooth and
Milk drink with almonds,
flavored with saffron and cardamom
4 cups of milk
1/4 cup water
1/2 cup sugar
5-6 crushed green cardamoms
10-15 strands saffron soaked in warm milk
Soak almonds in hot water for 15
minutes and peel the skin and grind the almonds to a paste
adding half a cup of water.
Bring the milk to a boil in a heavy bottomed vessel and add
the sugar and almond paste and then on low heat keep
stirring once in while till the milk is reduced to 3/4 th of
its quantity. Ensure that you stir so that it doesn't burn.
Add the cardamom powder and stir well. Turn off the
Soak saffron strands in some warm milk and stir it well and
add it to milk drink.
Lovers Salad — Insalata Degli Innamorati
300 g shelled, boiled Shrimp, fresh or frozen
2 Celery hearts diced
4 Walnuts, shelled
Halve the skin, remove the pit stone and dice the pulp of the avocado into
small pieces. Drop the shrimp into boiling water for 30 seconds and cool.
Put the avocado in a bowl with the shrimp, the celery, and the chopped
walnuts. Dress with a pink sauce obtained by mixing 4 tbsp. of lemon
mayonnaise with one tbsp each of ketchup and cream. Fill the avocado halves
with the mixture and refrigerate until ready to serve.
New York City
Chef Glenn Harris
Adapted by StarChefs
Yield: 4 servings
4 large globe artichokes
1/2 cup toasted unsalted pistachios
2-3 cloves garlic, peeled
3 egg yolks
1/8 cup lemon juice
3 cups olive oil
Salt and pepper to taste
Oil for frying
Small piece of parmigiano reggiano
Trim off the top of the artichoke leaves. Cut the artichokes into eighths. Remove and discard the fuzzy choke and set aside the artichoke pieces in water with lemon juice.
For the aioli, put the pistachios, garlic and egg yolk into a food processor. While the machine is running, add 1/2 of the oil slowly, then the lemon juice. Add the rest of the oil. Season to taste with salt and pepper.
Heat 3 inches of oil in a pan to 325° F. Remove artichokes from water, pat dry and place in the oil. Fry until artichokes are dark golden brown and leaves are crispy. Remove from oil and lay out on paper towels.
To serve place frisée on a plate. Place 2 Tablespoons of aioli in the center of the plate with eight artichoke pieces around. Shave parmigiano reggiano over the salad.