The Power of Functional Foods

Romantic Recipes to Pamper Your Palate

Sensual Salsa
- the heat from the ginger and chili create a perfect partnership with the fragrant fruits

Captivating Carrot & Cranberry Loaf
- the most stimulating aroma for men is pumpkin pie (this loaf smells like pumpkin pie in the oven)

Ecstatic Chocolate Brownies with Raspberry Margarita Dipping Sauce
- beets for vigor and cinnamon for arousal

Take a Dip on the Wild Side
- slurp to your heart’s content

Charismatic Cranberry Compote
- cranberry red is the colour of passion

Kiss-a-licious Salad with Red Wine Dressing
- make your lover’s initial with the cherries

Romantic Romaine & Orange Salad
-eat it with your hands & enjoy the vitalizing flavour

Satisfying Mexican Salad
- beans were considered an aphrodisiac and not allowed in some convents in the past

Succulent Oysters-what a mouthful!
- well, you know what they say about oysters

Sensual Lobster Salad
- treat your partner to food that is precious

Satisfying Sole Mate
- the secret to being a fit and vigorous mate is to eat excellent quality food but not too much

Ritzy Avocado
- this classic dish makes your partner feel like royalty

“Lightly Dressed” Cucumber Salad
- research shows that the most stimulating aroma for women is cucumber…..

The Power of Functional Foods

Functional Foods have the power to help us combat disease and stay healthy. They contain life enhancing chemicals as outlined in this chart.

* ALA (alpha linolenic acid) is an essential fatty acid that must be obtained from the diet as it is not made in the body. When consumed, small amounts of ALA are converted to EPA and DHA omega-3 fatty acids.

For more information, please see:

Books:

Foods that Fight Disease by Leslie Beck, RD (Penguin Canada, 2008)
An Apple A Day by Joe Schwarz, PhD (Harper Collins, 2007)
Foods That Fights Cancer, Richard Beliveau, PhD (McClelland & Stewart, 2006)

Websites:
Agriculture and Agri-Food Canada, Bioactive Fact Sheets, web site
Canola Council of Canada - web site

By Lois Ferguson, RD and Emily Kennedy, M.Sc.

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Romantic Recipes to Pamper Your Palate
By Lois Ferguson, RD
Copyright 2010 Lois Ferguson

Surprise your taste buds -- enjoy a variety of fun, stimulating & sensuous foods. And share them with those you love!!

  • Try a new recipe tonight. ItŐs all about experiencing and tasting the love when preparing food and enjoying it with those you love.
  • Explore your senses -- let them bring you comfort, satisfaction and overpowering delight everyday of your life.
  • Surrender to new food experiences and fresh attitudes. Allow yourself the peaceful pleasure of blissful moments every day.
  • Slow down, taste the magic in each mouthful and learn to share this joy with others. Make food playful. Make food an adventure. Let it give you pleasure!

...for lots more inspiration on biting into the pleasure of life, see eBook Eating for Energy & Ecstasy, by Lois Ferguson, RD, available at Eating4Ecstasy.com

Sensual Salsa
- the heat from the ginger and chili create a perfect partnership with the fragrant fruits

Captivating Carrot & Cranberry Loaf
- the most stimulating aroma for men is pumpkin pie (this loaf smells like pumpkin pie in the oven)

Ecstatic Chocolate Brownies with Raspberry Margarita Dipping Sauce
- beets for vigor and cinnamon for arousal

Take a Dip on the Wild Side
- slurp to your heart’s content

Charismatic Cranberry Compote
- cranberry red is the colour of passion

Kiss-a-licious Salad with Red Wine Dressing
- make your lover’s initial with the cherries

Romantic Romaine & Orange Salad
-eat it with your hands & enjoy the vitalizing flavour

Satisfying Mexican Salad
- beans were considered an aphrodisiac and not allowed in some convents in the past

Succulent Oysters-what a mouthful!
- well, you know what they say about oysters

Sensual Lobster Salad
- treat your partner to food that is precious

Satisfying Sole Mate
- the secret to being a fit and vigorous mate is to eat excellent quality food but not too much

Ritzy Avocado
- this classic dish makes your partner feel like royalty

“Lightly Dressed” Cucumber Salad
- research shows that the most stimulating aroma for women is cucumber…..

 

Sensual Salsa

3 mangos, peeled and diced
7 kiwis, peeled and diced
2 red peppers, chopped
2 tbsp grated fresh ginger
1/4cup fresh lime juice
2 tbsp chopped fresh basil
2 tbsp diced canned jalapeno peppers
generous sprinkle chili powder

Taste and add more jalapeno peppers if desired. Combine all ingredients in a mixing bowl. Serve with corn chips or grilled chicken or fish.

Yield: appetizers for 30 people


Did you know that basil is very alluring? Rub a little on yourself and see what happens.

"Smell is the potent wizard that transports you across thousands of miles all the years you have lived."
Helen Keller

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Captivating Carrot & Cranberry Loaf

2 1/4 cups all-purpose flour
1 tsp baking soda
2 1/2 tsp baking powder
1 tsp salt
1 cup brown sugar
1/4 cup bran
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup grated raw carrots
2 tbsp vegetable oil
1 cup plus 2 tbsp water
2 eggs
1/2 cup dried cranberries
1/2 cup chopped nuts

Combine flour, baking soda, baking powder, salt, sugar, bran, cinnamon and nutmeg. In another bowl combine carrots, oil, water, eggs, dried cranberries and chopped nuts. Combine liquid and dry ingredients. Pour into oiled loaf pan. Bake at 375F for 1 hour.

The aroma of this loaf as it bakes makes you feel cozy and cared for.

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Ecstatic Chocolate Brownies with Raspberry Margarita Dipping Sauce

6 ounces semisweet chocolate
1/2 cup butter or margarine, melted
1 tsp vanilla
1/2 tsp cinnamon
2 eggs, lightly beaten
1/2 cup pureed cooked beets
3/4 cup sugar
1/2 cup all purpose flour

Preheat oven to 350F. Melt the chocolate in a small heavy saucepan. Remove from heat and add butter. Beat until smooth and add vanilla, cinnamon, eggs and beets. Mix thoroughly. In mixing bowl, combine sugar and flour. Add this to the chocolate mixture and blend thoroughly. Pour the batter into prepared 8” pan and bake until just cooked, about 30 minutes. Cool completely in the pan and cut into squares.

For dipping sauce combine in blender
2 cups frozen raspberries,
1 tbsp sugar
3/4 cup ready-to-drink margarita.

Dip brownies in sauce and let the fun begin.

To women, the experience of chocolate is the same as falling in love. Men -- give your ladies chocolates often!

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Take a Dip on the Wild Side

1 cup yogurt
2 tbsp liquid honey
2 tbsp orange juice
2 tbsp orange rind
1/2 tsp poppy seeds

Combine ingredients and refrigerate. Serve with fresh fruit cut in bite-sized pieces: orange segments, apple slices, strawberries, kiwi slices, banana chunks -- you’ve got the idea!

“Eating with a knife and fork is like making love through a translator.”
Indian Saying

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Charismatic Cranberry Compote

4 medium tart apples, peeled & sliced
2 pkg. (12 oz) fresh or frozen cranberries
2 1/2 cups sugar
2 cup golden raisins
1/2 cup orange juice
2 tsp grated orange peel
1 1/2 tsp salt
1/2 tsp ground allspice
1/2 tsp ground cinnamon
2 cans (15 ounces) sliced peaches drained
2 cans (15 ounces) apricot halves, drained
2 cup chopped pecans

In a saucepan, combine all ingredients, except peaches, apricots and pecans. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, or until cranberries pop and apples are tender. Add peaches and apricots. Heat through. Stir in pecans. Serve warm or chilled with turkey, chicken, ham. Or serve as a passion-packed topping on ice cream or yogurt. Store in refrigerator.

Yield: 12 cups.

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Kiss-a-licious Salad with Red Wine Dressing

1 bag spinach washed & torn in bite-size pieces
1 avocado, peeled and thinly sliced
1 cup sweet cherries

Place the spinach in a large serving bowl and arrange the avocados in a circle around the edge of the salad.
Place the cherries in the centre of the salad. Drizzle with the Red Wine Dressing.

Dressing:
1/2 cup red wine
1/3 cup vegetable oil
salt and pepper to taste

Yield: enough for 6-8 people

“Candy is dandy but liquor is quicker.”
Ogden Nash

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Romantic Romaine & Orange Salad

1 head romaine lettuce, washed and torn in bite-size pieces
1/3 red onion, thinly sliced
1/2 cup slivered almonds, toasted
1 small tin mandarin oranges, drained

Dressing:
1/3 cup olive oil
1/3 cup vinegar
1/4 cup sugar
salt and pepper to taste

Combine salad ingredients, drizzle with dressing and enjoy!

Yield: enough for 6-8 people

“The music I heard with you was more than music. And the bread I broke with you was more than bread.”
Conrad Aiken

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Satisfying Mexican Salad

1 can (19 ounces) black beans
1 red pepper, chopped
1 green pepper, chopped
1 cup corn niblets
1/2 cup chopped celery
1/4 cup chopped green onion
2 tbsp chopped fresh coriander

Dressing:
1/4 cup cider vinegar
1/4 cup olive oil
1 tbsp Dijon mustard
pinch of sugar, salt and pepper

Combine salad ingredients. Stir in dressing and enjoy a touch of sunny Mexico.

Yield: enough for 4-6 people

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Succulent Oysters - what a mouthful!

1/2 cup butter
1/4 cup chopped onions
2 cups cracker crumbs
2 cups shucked oysters in their liquor
1/2 cup whipping cream
1 tsp dry sherry
1/2 tsp Worcestershire sauce
2 tsp lemon juice
dash of hot sauce
freshly ground black pepper
2 tsp chopped parsley

Preheat oven to 350F. Melt the butter and sauté onions. Remove from heat and add cracker crumbs. Spread half crumb mixture over bottom of baking dish. Drain oysters, saving the liquor. Spread oysters over crumb mixture. Cover oysters with remaining crumb mixture. Combine oyster liquor with remaining ingredients and pour over oysters. Bake for 30-35 minutes or until brown and bubbly.

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Ecstasy Under the Sea


Venus, the goddess of love was
believed to have risen from the sea --
so no wonder seafood exudes
stimulating intrigue and sensuality.

Was it this aphrodisiac power of
seafood that William Shakespeare
was referring to when he wrote:

“Bait the hook well: the fish will bite”?


Sensual Lobster Salad

2 pounds cooked lobster meat
1 papaya, peeled and sliced
2 cups honey dew melon balls
2 large plum tomatoes, diced
2 tbsp chopped fresh dill
1 tbsp grated fresh ginger
watercress

Dressing
1/4 cup orange juice
2 tbsp red wine
1 tbsp Dijon mustard
1 cup olive oil
salt & freshly ground pepper to taste

Combine lobster, papaya and melon. Add tomatoes, dill and ginger and toss gently. Make dressing and drizzle over salad. Serve on a bed of brilliant green watercress.

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Satisfying Sole Mate

1 lb sole fillets
1/3 cup orange juice
2 tbsp teriyaki sauce
1 tsp freshly ground ginger
1 tsp sugar
1 clove garlic, minced
dash hot pepper sauce
1 tsp cornstarch
1 tbsp orange zest
orange slices
Italian parsley

Arrange sole in skillet. Combine orange juice, teriyaki sauce, ginger, sugar, garlic and hot pepper sauce. Pour over sole. Bring to boil. Reduce heat to simmer and cook covered 3-5 minutes or until sole is opaque. Remove fish to serving platter. Dissolve cornstarch in 1 tbsp water and add to skillet. Bring to boil, stirring until thick and smooth. Add orange rind and pour sauce over sole. Garnish with thin slices of orange and Italian parsley.

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Ritzy Avocado

This easy to make classy appetizer gives a smooth and savoury start to a special meal.

2 ripe medium avocados
200 g cooked small shrimp

Sauce:
1/2 cup mayonnaise
1 tsp vinegar
1 small clove garlic, crushed
generous splash of Tabasco sauce
2 tsp tomato sauce (for pink colour)
salt & pepper


Cut avocados in half lengthwise and remove pits. To make sauce, combine mayonnaise, vinegar, garlic,
Tabasco sauce, and tomato sauce. Season with salt & pepper. The sauce needs to be zesty enough to complement the delicate taste of the avocado and the shrimp. Stir in shrimp. Spoon shrimp mixture into avocados and serve with pride.

Yield: serves 4 people

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“Lightly Dressed” Cucumber Salad

2 cucumbers
2 tbsp finely chopped green onions
2 tbsp chopped fresh dill (or 2 tsp dried dill)
2/3 cup yogurt (or try it with sour cream sometimes)
salt & freshly ground pepper

Slice cucumbers as thinly as possible. Place the slices in a colander on a plate to catch the juices. Sprinkle each layer lightly with salt. Leave the cucumber to drain up to 2 hours. Then lay cucumber slices on a clean dishtowel and pat them dry. Mix the cucumber with the herbs and yogurt and season with salt and pepper.
Serve as soon as possible.

Yield: makes 4 servings

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