RECIPES FOR HOT SEX: add spice to your sex life!

New! Now YOU can participate in Dr. De Villers' online survey of Aphrodisiac Foods. Click here to participate.

Since ancient times, certain foods have been reputed to have aphrodisiac qualities. Sometimes foods have acquired their reputation because of their physical resemblance to the genitals: oysters, bananas, avocados.

In other instances, mystery potions have been created based on the special, erotic enhancing properties of herbs, spices and other edible substances.

Although the ultimate aphrodisiac food has yet to be discovered, recent research is supporting the wisdom of the ages. Certain foods, along with the herbs and spices used in their preparation, offer sexual benefits. Some foods immediately pique desire because of their wonderfully sensual quality. Often, they are juicy, succulent finger foods that lovers can serve to each other.

In other instances, the food contains vitamins, minerals or other substances known to contribute to long-term sexual health. Regular consumption of these foods helps preserve a rich and rewarding sex life.

As a food lover myself and "healthy gourmet," and also a long-time devotee of "mystery food" cooking, I'll be offering a recipe or category a week. Here's the first "category":

FOODS FRAGRANT WITH THE SCENT OF PUMPKIN PIE OR PUMPKIN:

Why pumpkin?

Recent research done at the Smell and Taste Treatment and Research foundation presented blind-folded men with about two dozen food and food/flower smells. The amount of penile blood flow was measured after each exposure. Among foods, it was the scent of pumpkin pie that measured up, by evoking the greatest increase in penile blood flow. For older men, vanilla triggered the greatest response.

It was the scent of pumpkin that did the trick, so there's no rush to serve whatever you make, so long as the aroma is present. You can even skip the pie part, if that's not your thing. Personally, I prefer pumpkin bread and my mystery soup, curried pumpkin. Here they are:

Pumpkin Bread (For two loaves; you can freeze one)

You'll need two loaf pans, 9" x 5" x 3," greased and floured
Preheat oven to 350 degrees, or 325 degrees if using glass loaf pans.

Ingredients:
1 C. butter
1 1/2 C. white sugar
2 1/4 C. dark brown sugar
6 eggs
3 C. (or more to taste) canned pumpkin (make sure it's plain pumpkin, not canned pumpkin pie)
1 1/8 C. water
5 1/4 C. all-purpose flour (Do NOT use self-rising)
2 1/4 tsp. salt
3/4 tsp. baking powder
3 tsp. soda
1 1/2 tsp. cinnamon
1 1/2 tsp. cloves
1 1/2 tsp. nutmeg
1 C. raisins (optional, but I prefer)
1 C. pecans (optional, but I prefer)

Method:
Cream butter and sugar together in medium large bowl. Add eggs, pumpkin and water. Sift together dry ingredients and blend into bowl. Add nuts and raisins.
Divide mixture between the two loaf pans. Bake in oven for 65-75 minutes or until a pick comes out clean. (I usually start checking about 45-50 minutes). Remove from oven and let sit awhile before removing from loaf pan. Enjoy!

Curried Pumpkin Soup (An adventurous, healthy gourmet, mystery soup)

It doesn't smell quite like pumpkin pie, but the spicy pumpkin aroma sure smells good! I've also turned an original version of this recipe into a low fat one that's loaded with vitamins and other healthy stuff to keep your sex life alive.

Ingredients:
1/2 C. chopped onion
1 clove garlic, minced
1 TBSP. butter
l l/2 C. canned pumpkin
2 cups chicken stock
1/4 # sliced mushrooms (you can omit, but they add texture)
l bay leaf
Pinch each sugar & nutmeg
l/3 tsp. curry
l/2 tsp. salt
l/3 tsp. white pepper
1 can low-fat or skim evaporated milk (1 1/2 cups)
3 TBSP. cornstarch
(the original recipe called for sprinkling the soup at the end with sautéed coconut)

Method:
Saute chopped onions and garlic in soup pan about eight minutes. Add remaining ingredients except milk and cornstarch and bring to boil. Simmer 30 minutes. Mix cornstarch with a tablespoon or so of the milk so it won't form lumps. Then add remaining milk to the cornstarch mix before adding the entire mixture to the soup. Stir constantly and bring to gentle boil, until soup thickens. If you prefer, you can saute the mushrooms and add them at the end, with the milk. Spinkle with sautéed coconut, if desired. Serve with French bread.

New! Now YOU can participate in Dr. De Viller's online survey of Aphrodisiac Foods. Click here to participate.