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Aphrodisiac Dinner for ED’s and Others

Stirring Up Sex at the Stove

When Dr. Salerno was asked by AOL to comment on ED, and the various possibilities for treatments, we immediately began to cook up the perfect Silver Cloud Aphrodisiac Dinner. Recipes are adapted from our ebook  The Silver Cloud Diet.  (order today)

Certain foods have been known to be aphrodisiac for centuries.  Raw oysters, caviar, avocados, almonds, basil.  In 19th century France, bridegrooms served asparagus to their brides.

Well, is there any basis to these foods being considered helpful in the bedroom?  As a matter of fact, yes.  Asparagus is a great source of potassium, fiber, vitamin B6, thiamin and folic acid which serves to boost histamine production and aids in both parties reaching orgasm.

Basil, the surprise ingredient on this list, not only has an intoxicating aroma, it has been considered by Italians to be a stimulant for centuries.  What could be better than a steamy dish of spaghetti squash with a basil and butter dressing? Watch out.  Off come the clothes.

Almonds are known to have many nutritious properties, being high in vitamin E, magnesium, and fiber.  Not only will 6 almonds equal an aspirin in clearing a head ache, but will also arouse passion in women.

The bottom line with aphrodisiac foods is that they stimulate hormones, liven up the brain, and increase energy as well as increasing blood flow to the genitals.

The Silver Cloud Aphrodisiac Dinner

Raw Oysters with Mignonette Sauce
Roasted Asparagus with Butter Browned Almonds
Spaghetti Squash with a Basil Butter Sauce
Seared Lamb Chops with Cracked Pepper

Silver Cloud Chocolate Ice Cream (see recipe below)

Full Fat Chocolate Ice Cream

No doubt, the original REAL ice cream.  All we’ve done is replace sugar with all natural stevia.  You will thank me for this. Readers often tell me they buy a cookbook for one recipe.  This is that recipe.

Makes 1 quart
15 minutes to cook custard
4 hours + to cure in the refrigerator
20 minutes to freeze in electric ice cream maker

One of my particular weaknesses is ice cream.  I might be able to eschew cakes and pies, even my beloved chocolate chip cookies, but ice cream?  I don’t think so.  I dug out my first cookbook and made a version of my favorite traditional custard ice cream, simply substituting Stevia for the sugar, and adding some fine European cocoa I’d brought home from my last trip.  I used the traditional method, and when it was made, the flavor was fantastic. You can substitute other flavorings for the cocoa: lemon zest and juice, orange, crushed coffee beans, a vanilla bean, smashed strawberries or blueberries. You get the idea. This is your lifeline.

4 large organic egg yolks
4 cups heavy cream
¼ cup best quality unsweetened cocoa
Pinch salt
8 -10 drop liquid stevia (or to taste)

Whip egg yolks and half the cream in a glass measure or bowl.  Pour remaining cream, cocoa and salt in a heavy bottom saucepan and heat until cocoa is completely dissolved.

Pour custard and cocoa mixture together and whisk thoroughly.  Cook until the custard coats the back of a spoon. Cover and refrigerate at least 4 hours. Pour the mixture into the ice cream canister and freeze in your ice cream maker.

Nutritional readout: 454 calories, FAT 47.3 g., PROTEIN 4.3 g., CARBS 6.2 g., FIBER, 8g