An Aphrodisiac Valentine’s Meal (not for couples only!)

With Valentine’s Day upon us, no doubt we are either trying to find ways to honor the ones we love or attempting to avoid the holiday all together. There are mixed emotions about Cupid’s yearly descent onto store shelves. For many of us, something essential is lost in the commercialization of any holiday, and especially this one. 

Whichever school you are in, we invite you to re-imagine Valentine’s Day, and celebrate love this year with something almost everyone adores- delicious home cooking!

What’s great about home cooking? You don’t have to have a lover- you can enjoy it with a few good friends, some family, or some sacred alone time. We often think of Valentine's Day as a couples holiday, but what about your relationship with yourself? If you find yourself single this year, let Cupid's arrow inspire some deep self-love.

The process towards self-love is different for everyone but often includes tending to your spirituality, participating in joyful movement, spending time in healthy relationships, finding meaning in your work- and most deliciously of all- in seeking vibrant, nourishing foods... who says you need a lover to make a sexy meal?

If you are in a relationship, perhaps in addition to making an arousing meal together (see below!), you can take the opportunity of Valentine’s Day to discuss and honor your relationship's positive elements, as well take time to make a promise about what more you'd like to offer to your partner this year.

Below is a full day's menu stocked with sexy, nourishing foods. It's true that we are what we eat, and many of the ingredients below are known to activate our natural arousal for life and love!

For example, the powerful Maca Root is a potent Peruvian tuber known for its ability to enhance libido in men and balance hormones in women- especially easing PMS.

The Fig has long been a symbol of fertility and has been associated with sexuality all around the world for millennia.

Avocados are a buttery super star in nourishing, sensual foods. Loaded with healthy fats, vitamin E and antioxidants, they are anti-inflammatory and heart-healthy. In Aztec culture, Avocados were called “testicles” and were so revered as an aphrodisiac that virgin’s were banned from stepping outside during the avocado harvest.*

And don’t forget to add Chocolate and Honey to your day! A drizzle of Honey is the most usable form of sugar, giving us energy for a loving night. The term “honeymoon,” in fact, refers to an ancient tradition of couples going into seclusion and drinking a honey concoction until the first new moon of their marriage.* As for chocolate… well, she speaks for herself, but Urban Moonshine’s Chocolate Love Tonic is highly recommended for something a little different! Check you local natural foods store or visit them online.

As always with superfoods and all your food, find top quality, organic sources wherever possible.

*For more information on aphrodisiac foods, check out the book New Intercourses, An Aphrodisiac Cookbook, by Martha Hopkins & Randall Lockridge.

Health through food is my passion. For more information, coaching and insight contact me at! Wishing you a loving, delicious Valentine’s Day!

Vanilla Cardamom Maca Pudding

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This is great breakfast or dessert.
1 can of full fat coconut milk (or any quality/sugar free milk) 
2 t maca powder
1 t cardamom
1 1/2 t cinnamon
1 t vanilla extract
3 T chia seeds
4 dried figs, chopped up

In a bowl, whisk together first 6 ingredients, then add in the chia seeds, whisk well and pour into a jar. Transfer into the refrigerator to chill and set, about one hour. Top with dried figs (fresh when they are in season) and drizzle with raw honey for an extra bit of sweetness.

Avocado Boats (or bowls)

1 avocado
1 cup packed arugula
12 oz black beans
1 red bell pepper, diced
¼ green cabbage, finely chopped
2 T quality butter or coconut oil
1 t salt (or herbamare)
freshly ground pepper to taste

Optional: squeeze of fresh lemon/lime juice or some finely chopped cilantro

In a skillet, heat butter/oil on medium heat and chop cabbage. Once butter/oil has melted add cabbage and sauté with salt for about 5 minutes. Add black beans, stir to combine, sauté for another 5 minutes. Clean the avocado skins well and scrape out the flesh; transfer to a medium mixing bowl with red bell pepper and arugula. Toss everything together and pack into avocado skins for cute presentation, otherwise serve on it's own as a hearty, warm salad or serve on top of a grain. Salsa/hot sauce is a great addition and will stimulate circulation.

Luscious Green Curry

If you'd like to go for the coarse chop you could blend the curry/coconut milk/ broth mixture before you add in the veggies. Otherwise follow along and finely chop everything.

2 T coconut oil
1 T coriander
1 ½ t cumin seeds >Grind in mortar & pestle

4 shallots, finely sliced
5-6 cloves of garlic, both finely chopped
6 green onions, finely chopped
2 stalks of lemongrass- finely chopped the lemongrass hearts (take the outer couple of tough husks off)

Juice of one lime (and zest too if you really like lime)
6 coins of fresh fresh turmeric
(if you cannot find fresh turmeric use 2 t dried/powdered turmeric)
1 can full fat coconut milk

Prepare veggies and protein:
1 carrots, quartered
¼ green cabbage, cut nice and thinly
½ -1 lb of fish (cod), cut into bite sized pieces (any protein can be used here)
1 cup frozen peas

Start by:
Bringing 6 cups of broth to a simmer and add the 6 coins of fresh turmeric, simmer while you prepare the herbs and spices.

In a medium soup pot: Heat 2 T coconut oil on medium, then add ground coriander and cumin. Stir until fragrant, about 30-40 seconds. Next add shallots, garlic, lemongrass hearts and green onions. Sauté for about 15 minutes.

Add to the spices:
Carrots first, simmer on medium, stirring well to coat the carrots, then cover for about 5-6 minutes. Pour the broth and coconut milk onto the spice and carrot mixture. Bring to a quick boil and add fish, turn down the heat to med/low simmer 10 minutes, covered.  Next add cabbage, simmering for another 10 minutes and finally add the peas. They cook super quick and are best never over cooked. Optional but delicious: finely chopped fresh herbs basil & cilantro to top. Serve in bowls and enjoy the rich broth.

Cally Fruscello is a Portland, OR based, certified Holistic Health Coach, personal chef and personal wellness advocate. She's all about joining pleasure and nourishment to cultivate creativity and vibrant health. Visit her website