Three Foods to Get You In The Mood for Love

Different foods are thought to have properties that aid in the romance department for centuries. The best way to set the mood is by adding a few ingredients to your meal that will guarantee a spike in your heart rate.

We all know the saying – the way to someone’s heart, is through his or her stomach. I will always swoon over a home cooked meal by my guy. Working in food, I spend a lot of time cooking, so I really appreciate when he takes over meal-time prep. He could easily cook me a steak with a glass of red wine and maybe some chocolate for dessert and that would make for one happy Valentine’s Day.

If you’re up for making a romantic meal this Valentine’s Day you could really up at the ante by incorporating some foods that are thought to act as aphrodisiacs. I mean, why not pull out all the stops to guarantee a loved up Valentine’s Day?

Different foods are thought to have properties that aid in the romance department for centuries. The best way to set the mood is by adding a few ingredients to your meal that will guarantee a spike in your heart rate.

Let’s start with chocolate; we all know the magical properties of chocolate based on its taste alone. In the early 1980’s it was determined that our brains release a chemical when we fall in love called phenylethylamine. Dark chocolate also contains this same chemical. Scientist haven’t found that we get any major spike in the chemical from eating lots of chocolate, but you’ll be sure to score points when you gift a box of chocolates to your loved one regardless.

Walnuts are also a great ingredient to incorporate into a meal. They contain omega-3, which helps with hormone production. Walnuts have also been depicted as a symbol of love and fertility in artworks throughout time. Plus, in ancient Rome walnuts were given to newlyweds on their wedding day. Walnuts are easy to incorporate into any meal, add in a sprinkle on a green salad or on top of a dessert.

Another ingredient that might get you excited are figs. Figs are thought to stimulate your libido because they’re high in amino acids. Not only do they look attractive to eat they’re also supposed to increase sexual stamina – which make them a perfect way to start off any meal.

Below is a recipe for a fig appetizer. These figs are stuffed with goat cheese, prosciutto, a sprinkle of nuts and a drizzle of honey. If these don’t make you frisky they’ll at least be enough to impress your partner of your kitchen prowess and if that’s not a turn on, I don’t know what is!

Goat Cheese & Honey Stuffed Figs

Ingredients:

6 figs
1 pkg 113g goat cheese, at room temperature
2 tbsp finely chopped walnuts
½ tsp chopped thyme
2 slices prosciutto, chopped
Drizzle of honey

Directions:

  1. Preheat oven to broil.
  2. Cut the stem off the figs. Cut a small slice off the bottom of the figs so they stand up right. Slice a cross into the top of the fig, leaving it intact at least ½” on the bottom. Place figs on a small baking sheet.
  3. In a bowl combine goat cheese, walnuts, thyme, chopped prosciutto and a few grinds of black pepper.
  4. Place 1 tbsp portions of the goat cheese mixture into each open fig. Squeeze the fig around the goat cheese to stuff. Drizzle each fig with a bit of honey. Place in the oven until goat cheese is golden brown and honey has melted, about 2-3 minutes. Serve warm.

 

 

 

Miranda Keyes

Miranda Keyes

Miranda Keyes is a freelance food stylist, recipe developer, tester and writer. Miranda started her career at 15, with her first job ever at Summerhill Market working as a cashier. During university she moved up to the Summerhill Market kitchen, which kick-started her career in food. Miranda briefly worked in public relations before realizing she missed being surrounded by food all day and shifted her career back to cooking. Miranda's passion for all things food has taken her from professional kitchens like the Four Seasons Hotel kitchens in both Whistler B.C. and in London, England to staging at the three Michelin starred Fat Duck. Since trading in her chef whites Miranda launched her own freelance company. Miranda’s insights from cooking professionally now help her imaginatively bring to life food that looks as delicious as it tastes for cookbooks, magazines, television and live demos. Her creations have been featured in publications such as, Chatelaine Magazine, BBC Good Food and the Huffington Post.

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