Nutrition Tips february 2009



What are aphrodisiacs?


Recipe of
the Month











    

What are Aphrodisiacs?    



Stories and legends from the past have told us of various plants, spices and foods that seemed to act as sexual stimulants. Collectively these compounds, regardless of their sources are known as aphrodisiacs, after the Greek goddess of love, Aphrodite.

Many of these aphrodisiacs also have strong psychedelic effects and have been used in magic rituals to establish contacts with gods, spirits, ancestors, past and future, during shamanic healing sessions, for prophecy, and to heal many diseases.

Aphrodisiacs were first sought out as a remedy for various sexual anxieties. Procreation was considered an important moral and religious issue and aphrodisiacs ensured both male and female potency.

Ancient lists includes

Anise, basil, carrots, orchids, pistachio nuts, arugula, sage, sea fennel, turnips, bananas, almonds, truffles, nutmeg, vanilla, oysters and avocados to list a few.



Recipe of the Month

Arugula Salad and Dressing

  • 1 1/2 cups of basil leaves stripped from their stock – (375ml)
  • 3/4 cup of sunflower oil – (175ml)
  • 4 tbsp of olive oil – (60ml)
  • 1/2 cup of mayonnaise – (125ml)
  • 1/2 tsp of Dijon mustard – (2.5ml)
  • 1 tsp of lemon juice – (5ml)
  • Salt and white pepper – to taste
  • 2 x small handfuls of arugula lettuce
  • 1/4 cup of thinly sliced shallots – (60ml)
  • 1/4 cup of dried cranberries – (60ml)
  • 1 avocado sliced
  • 12 almonds, chopped
  • 1 carrot, julienned

 

Directions:

  1. For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a puree.
  2. Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. The solids left behind in the sieve can now be discarded.
  3. Combine mayonnaise with a splash of basil oil. Add Dijon mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed.
  4. Place cleaned arugula lettuce in a salad bowl, add shallots and remaining ingredients. Just before serving salad add 1 tablespoon of basil oil mayonnaise dressing and toss until salad is well mixed.
  5. Serve and enjoy!