The Quick and Dirty Guide to Food Aphrodisiacs

People looking to get lucky on Valentine's Day or any other time of the year inevitably start thinking about aphrodisiacs. While there's no known food or drink that stimulates sexual desire (if there was, wouldn't you be eating more of it already?), we do know that certain foods can trigger chemical reactions in the brain to send a flood of happy hormones through the body, which is just as good. Here are some of the more common and uncommon ones:

Arugula - This spicy plant has always been trendy, as it's been considered an aphrodisiac since the first century A.D. It is rich in vitamins A and C, which are essential for sex hormone production. It also delivers many minerals and antioxidants that are important to put the body in its sexual prime. A good source of zinc (excellent for promoting good blood flow to the nether regions), as well as other sex-aiding minerals like magnesium and potassium, arugula is also said to help clear the mind, so while it won't raise you or your partner's sexual energy, it might put the two of you in the right mindset for romance - something to consider for the next salad you order or make.

Red wine - Alcohol has always helped people get to a warm place of relaxation. Red wine is good for vascular health; good blood flow means better orgasms; better orgasms mean better sex. And it's not like you weren't going to order some with your Valentine's dinner anyway. Just remember to enjoy in moderation.

Asparagus - Is having your pee smell funny worth a vegetable's aphrodisiac effect?  The Vegetarian Society says yes, recommending three straight days of asparagus nibbling for the best effects. This long, fibrous shaft is full of nutrients needed for healthy hormone production (vitamin E), and compounds found in asparagus (steroid glycosides) have been known for their ability to promote sexual hormones. It is also a source of folate, which is important for female reproductive health and for the health of sperm.

Maple syrup - There's another reason to head to the sugar bush this season. A great source of manganese (which fights free radicals and is essential to the health of the reproductive system), maple syrup is also a source of zinc, another element that aids in the blood flow (it's also important in the prevention of prostate cancer), and can give the body that quick fix of energy at a key moment.

Chilli peppers - Beyoncé has hot sauce in her bag for a reason. Hot peppers contain capsaicin, a chemical that gets the blood pumping to increases circulation and stimulate nerve endings. Just be careful where you're dabbing that stuff, as people have gone to the ER because they got carried away literally spicing things up in the bedroom.

Avocado - The name of this fruit comes from the Spanish word aguacate which ironically comes from the proto-Aztecan word for "testicle" due to the likeness between the fruit and the body part. While this does not mean the word "guacamole" translates to mean "testicle sauce", avocados do contain high levels of vitamin E and potassium which can help in maintaining a high energy level for any activities you care to indulge in.

Oysters - Like all foods of the sea, the oyster's aphrodisiac history can be traced back to the ancient Greeks. They believed Aphrodite, goddess of love, was born of the sea and that all ocean creatures retained some of her powers. Any amorous effect is probably more from the zinc the oysters contain, which is key for testosterone production. With their slightly salty/sweet scent so similar to a potent female pheromone, it's no surprise no less of an authority than Casanova himself allegedly consumed 50 of the bivalves each day to keep his libido up. Please note that there have been recent cases of acute gastrointestinal illness linked to oysters, so be mindful of a few bad hombres out there.

Mangoes - You've always wondered after seeing that "Seinfeld" episode, but there is some basis to the aphrodisiac allure of mango. With its juicy, fleshy texture, and natural sweetness, mangoes are good sources of vitamins A, C, and E, the sex vitamin, the key to virility - it moved for a reason.

Chocolate - Dark chocolate has been shown to cause a spike in dopamine, which induces feelings of pleasure. It also contains flavonoids, antioxidants similar to those found in green tea and red wine, and phenylethylamine, which releases a hormone that occurs during sexual intercourse. This may explain why a box of chocolates is the standard Valentine's Day gift, no matter how much of a cliche it has become.

Hemp - The aphrodisiac effects of hemp lay more in the area of cannabis and hashish, but hemp seeds are rich in the Omega-3 fatty acids, useful in improving mood, as well as a good source of vitamin E (aka the sex drug). As a friendly reminder, please remember that any other hemp delivery methods you know of may not be legal yet.

Ginkgo Biloba / Ginseng - People have been fascinated by ginkgo biloba and ginseng for centuries, with both claiming improvements in cognitive abilities and libido; it works on both heads if you will. Ginkgo supposedly increases blood flow to the brain as well as to the nether regions, along with increasing dopamine and adrenaline. Along with being phallic, ginseng root is commonly used as a healing agent to treat fatigue, reduce stress, fight infection and cure impotence. Stamina and quick bursts of energy are useful in any horizontal jogging; your results may vary.

Untraditional side dishes for Thanksgiving

While turkey will always be the main event in a traditional Thanksgiving meal, it's time to show the undercard meals of the dinner, the side dishes, some love. Mashed potatoes and green bean casserole can be had anytime. This year, surprise yourself and your loved ones and with these non-traditional side dishes.

Oyster Dressing "Grand-Mère" - This dish will be a hit if you like your sides spicy, crispy, and salty.

Ingredients

57 g. slab or thick-sliced bacon, diced small
29 g. chopped parsley
5 g. kosher salt
2.5 g. garlic powder
2.5 g. cayenne pepper
5 mL hot sauce
4 dozen shucked oysters plus 1 cup oyster liquor, oysters halved (2 cups)
4 large eggs
2 scallions, minced
2 large garlic cloves, minced
2 tablespoons sweet paprika
2 large baguettes (about 454 g.), diced small (12 cups)
1 stick unsalted butter
1 celery rib, diced small
1/2 green bell pepper, diced small
1/2 small onion, finely diced

1. Preheat the oven to 350°F (176°C). Butter a 10-by-14-inch (25.4-by 35.56 cm) shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 8 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally.
2. Put the diced baguettes in a large bowl. Spoon the bacon mixture on top. Add the oysters and their liquor along with the scallions and parsley.
3. In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs into the bowl and mix everything together. Scrape the dressing into the prepared baking dish and bake in the upper third of the oven for about 45 minutes, until heated through and crisp on top. Serve hot.
   
   The baked oyster dressing can be refrigerated overnight. Reheat before serving.

Sweet Potato French Fries - You always have them (or wanted to try them) when you're at your favourite burger bistro - for that reason alone these should be served as a side dish this Thanksgiving.

Ingredients

3 medium-sized sweet potatoes
15 g. sugar
15 g. salt
15 g. 5-spice powder
60 mL vegetable oil

1. Preheat the oven to 450°F degrees (232°C). Peel and slice the sweet potatoes into matchstick-sized pieces; the skinnier you make them, the crisper they’re going to be.
2. Mix your spices in a large bowl. Pour oil over the spice blend and combine well. Throw in your potatoes and toss until they’re completely covered.
3. Lay them out out in a single layer on a cookie sheet; use two sheets if they’re looking crowded. Place them in the hot oven and bake for 25 to 30 minutes. Take them out at the fifteen minute mark and turn them over with tongs or a spatula.

Roasted Acorn Squash - If you must have a vegetable side dish on your table, give your potatoes the day off and try this instead.

Ingredients

2 acorn or dumpling squash, about 454 g. each
1 stick unsalted butter, softened
226 g. crushed vanilla wafers, almond biscotti, or pignoli cookies
125 g. brown sugar
45 mL tablespoons amaretto
kosher salt
freshly ground black pepper
extra-virgin olive oil, optional
8 fresh sage leaves

1. Preheat the oven to 350 degrees F.
2. Split the squash in half down the middle and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If the squash are very large, cut lengthwise into quarters. 
3. In a bowl, cream the butter with the sugar, and the amaretto. With a brush or a spoon, coat the cut sides of each squash half with the butter mixture and put two sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

Mushroom Fried Rice - This side dish works with either leftover rice from last night's takeout, or from a previous dinner - good fried rice starts with cold cooked grains.

Ingredients

300 g. long-grain rice
230 g. cremini mushrooms, sliced thin
230 g. shiitake mushrooms, stems removed, caps sliced
230 g. white mushrooms, sliced thin
75 g. frozen peas
45 g. cooking oil
15 g. grated fresh ginger
2.5 g. teaspoon salt
1 g. dried red-pepper flakes
56.25 mL soy sauce
5 mL Asian sesame oil
6 scallions including green tops, sliced thin

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
2. In a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.