Our archives of simple, healthy recipes using aphrodisiac ingredients.

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Citrus Massaged Kale with Oyster Mushrooms and Scrambled Eggs

Citrus Massaged Kale Salad RecipeKale is one of those superfoods that’s hard to get into. It’s flavor is slightly bitter and its texture is tough. So what if it’s an aphrodisiac if you can’t enjoy it?

But massaged kale is a whole different story. It might seem weird at first to give a bowl of greens a rubdown but just think of it as a prelude to a night of seduction. Because when it’s massaged right, the kale is tenderized. The leaves will shrink and as that happens, they lose their bitterness. And suddenly kale is a key ingredient for an aphrodisiac meal. Here I used it to showcase the simple, delicate flavors and slippery textures of scrambled egg and oyster mushroom, each an aphrodisiac in its own right. Then I topped it with cheese and sesame seeds–two more aphrodisiacs. And just to make sure this meal had it all, I added fresh tangerine juice, which is on my list of the 10 Best Foods for Women. Get ready to turn kale from an ordinary, chewy, old green into a vehicle for passion.

Citrus Massaged Kale Salad Recipe

Citrus Massaged Kale with Oyster Mushrooms and Scrambled Eggs

Dish Type: Salad
Diet and Health: healthy-ish
Ingredient: eggs, kale
Servings: 4 servings
Created by: Amy Reiley


For the dressing:

  • juice of 1 tangerine
  • 1 tsp soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp brown sugar

For the salad:

  • 6 cups roughly chopped curly kale thick stems removed
  • 1 tbsp olive oil
  • 2-3 oz oyster mushrooms
  • 3 tsp butter separated
  • salt
  • 4 large eggs
  • I tsp toasted sesame seeds
  • 2 tbsp shredded Parmesan cheese


For the dressing:

  1. Combine all ingredients in a small bowl and whisk for 30 seconds to incorporate.

For the salad:

  1. Add the kale and olive oil to a large mixing bowl. Massage the kale with the oil for 1-2 minutes until all the leaves are coated and soft. Set aside.
  2. Separate oyster mushroom clusters into individual mushrooms. Lightly rinse off any dirt.
  3. In a medium sauté pan, melt 2 tsp of butter. Add the oyster mushrooms in a single layer. Sprinkle with a pinch of salt. Do move the mushrooms—don’t prod or sauté. Allow them to brown slightly before flipping. Repeat on the other side.
  4. While the mushrooms are cooking, crack the eggs into a small mixing bowl and scramble with a pinch of salt. Set aside.
  5. Remove the oyster mushrooms from the pan and add them to the bowl of kale.
  6. Melt the remaining teaspoon of butter to the pan and allow it to melt. Coat the pan then add the eggs. Scramble lightly until just cooked.
  7. While the eggs are cooking, add the sesame seeds, Parmesan and dressing to the bowl of kale. Toss the mixture to coat.
  8. Top the salad with the scrambled eggs. Serve warm or at room temperature.

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Tomato Mozzarella Salad For Two

tomato mozzarella saladThis Tomato Mozzarella Salad recipe comes to us from Christina Barrueta, freelance food & beverage writer and creator of the award-winning Arizona-based food blog WriteOnRubee.com who recently served this salad recipe on a romantic picnic for two. She recommends using a variety of vibrantly colored, vine ripened tomatoes, (a legendary aphrodisiac). Then she adds a great mozzarella and garden-fresh herbs to really make the flavors sing.

Pair it with a well-chilled rosé and prepare for the perfect taste of summer. Read more

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Kale Guacamole (aka Kale-A-Mole)

kale guacamole (kaleamole)Kale is an “it” vegetable for a reason. It’s an excellent source of vitamins C, K and A. It also offers manganese, calcium, vitamin B6, magnesium and iron, (not to mention fiber). AND it offers a bit of protein as well as omega-3 fatty acids. It’s hard to find many foods that offer more. But sometimes all that nutrition comes without great flavor. That is the case with kale–at least that’s the opinion of many on our team. So we came up with a way to do kale that anyone can appreciate: Kale-a-mole!  Read more

Grilled Fig and Arugula Salad from The Girl and the Fig

Grilled Fig Salad from The Girl and the Fig | EatSomethingSexy.comFigs, arugula and goat cheese, oh my! You may not need a recipe to know that these three aphrodisiac ingredients are perfect together. But you’re going to want to try experience how fig expert Sondra Bernstein, chef/owner of Sonoma’s The Girl and the Fig, combines them with pancetta, pecans and a ruby port vinaigrette.

This salad makes a perfect appetizer for an aphrodisiac dinner for two but it’s also hearty enough to serve as a summer lunch.

Read more

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Recipe for Lemon Scones with Blackberries from Carla Snyder

lemon scones with blackberriesThere’s something sexy about scones. Sure, they’re the staple of the most proper meal of all time, high tea. But then when you think about eating them in bed–crumbs be damned–served hot with someone even hotter by your side, you see scones’ serious sex appeal! And this version, from our friend and one of our favorite contributors, Carla Snyder, layers up traditional scones with with a spark of citrus and a burst of blackberry. Read more