Aphrodisiacs are substances known to increase libido when eaten, but they don’t have to come in some crazy artificial pill form. You can actually increase libido with the types of foods you eat and whether or not they have aphrodisiac compounds in them.
Some aphrodisiacs include testosterone, bremelanotide, melanotan II, crocin, and phenethylamines. These long scientific names may not mean anything to you, but the types of food they are found in are around us every day.
This Valentine’s Day, make something you know will not only satisfy the belly of you and your partner, but will also satisfy you in bed. Here’s a recipe to get you in the mood:
Ingredients:
- One sack fingerling potatoes (golden or mixed color if preferred)
- Eight asparagus spears trimmed and halved
- Two handfuls cherry tomatoes
- One large salmon filet cut in four pieces
- Two tablespoons olive oil
- Two tablespoons balsamic vinegar
- Dried rosemary to taste
- Basil to taste
- ¼ cup greek yogurt
- One tablespoon garlic powder
- One tablespoon thyme
- Salt and pepper to taste
Directions:
So before we get cooking, why use these ingredients for a special Valentine’s Day?
Asparagus has been believed to be an aphrodisiac for years. Its high content of potassium, fiber, vitamin B6, vitamins A and C, thiamin, and folic acid create the perfect slew of chemicals to spice up Valentine’s Night.
Salmon might also do the trick. The high levels of protein, omega-3 fatty acids, vitamins A, D, and B, as well as calcium, all contribute to making your little guys swim later in the night.
Beyond the heavy substance of your meal, you’ll need some garnishes and extra flavors to spice up your night. Garlic and basil are two tasty tricks to get your mojo going. Garlic has plenty of allicin in it, which might physically arouse you as it increases blood flow. Basil, on the other hand, is known to be an aphrodisiac due to its delicious and fresh smell.
Already getting fidgety thinking ‘bout this? Well, then you better get cooking.
First, preheat the oven to 450 degrees. While you’re waiting for it to heat up, cut up the potatoes into fourths. Prep your asparagus spears by cutting them in half. When the oven is heated, put the potatoes in a well-oiled pan into the oven for 20 minutes.
When your timer goes off, scatter your asparagus halves inside the pan with the potatoes and put the pan back in the oven for another 15 minutes. Throughout this, don’t forget to season with salt and pepper.
When your 15 minutes are up, toss in the balsamic vinegar and place your four pieces of salmon right into the pan with the veggies that have been cooking. Add salt, pepper, and rosemary to the fish according to your liking, and put back into the oven for 10-15 minutes.
You should start to notice a nice pink tone coming into your salmon as it cooks. While you wait for your beautiful meal to be done, whip up a tasty sauce on the side. All this requires is mixing the greek yogurt with the thyme, garlic powder, and a little bit of salt.
When you’re done mixing that up, your salmon should be nearly done. Enjoy with a tall glass of white wine, or if you’re too hungry — or ready to move the party elsewhere — try eating straight out of the pan.
Reach Opinion Editor Rebecca Gross at specials@dailyuw.com. Twitter: @becsgross
