A Menu of Aphrodisiacs

If you are planning to stay in this Valentine's Day to save a few shekels, why not get the most bang for your buck by serving a menu sprinkled with aphrodisiacs?

The interest in aphrodisiacs began when Aphrodite, the Greek Goddess of Love, rose from the sea on an oyster and gave birth to Eros. Interesting visual.

Here's a few different delectables that have been world renowned for getting our ancient ancestors hot under the collar (or whatever they were wearing).

Oysters: The Romans documented this fruit of the sea as an aphrodisiac. Whether it is true or not, oysters are loaded with zinc, which helps boost the immune system.

Chili Peppers: The heat that comes from these bursts of fire is from capsaicin. It raises our pulse and releases endorphins. Add it to pasta or sprinkle it (dried) onto some greens to give it the extra kick.

Fennel: Also used as a digestion aid, the Egyptians considered this veggie a libido enhancer. Try it in a salad or plain and raw in between courses.

Truffles: The musky scent of truffles were said to enhance the senses according to the ancient Greeks and Romans. They are expensive so use sparingly. Or buy a small bottle of truffle infused olive oil to sprinkle on salad or on pasta.

Chocolate: "Nourishment of the Gods", according to the Aztecs who revered chocolate for its chemicals that effect neurotransmitters in the brain. It's filled with more antioxidants than red wine. Combine both for an enhanced experience.

Jennifer's Vegan Chocolate "Mousse"

2 dates, chopped
1 banana
2 tbsp of peanut or almond butter
2 tbsp of unsweetened cocoa powder
1 tbsp of agave nectar
1/4 cup soy, almond, or coconut milk
3 to 4 ice cubes

Blend all ingredients in a blender. Serve in a chilled martini glass and garnish with some fresh berries. Serves about 3.

Folks, I made up this recipe and I never measure when I cook. So this is an "estimation recipe". You want to keep it thick like a mousse so add the liquid slowly. Add more if you need it. It's really delicious, I promise.

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