Enhance Libido with Fennel
Fennel for Enhanced Libido!
Fennel has been linked with libido enhancements, healthy circulation, improved vision and inflammation reduction. In Egyptian times Fennel was used as a Libido Enhancement and has been a favorite aphrodisiac beneficial to both men and women since those times.
In the dark ages fennel was coveted and believed it would protect from witchcraft and angry spirits. You could find it hanging over villager's doors every year on Midsummer's Eve. In Ancient Greek mythology, Prometheus smuggled fire to humans inside the hollow wand of a fennel stalk. The Greece called fennel "marathon" a derivation of the word maraino, (To grow thin) and was thought to provide the qualities of strength, longevity and courage to those who ate it.
Fennel contains natural plant estrogens called phytoestrogens which is beneficial for women. Fennel has been used as a breast enlarger and considered for use in synthetic estrogen. This could be a great food to help with menopause symptoms! Fennel contains manganese, calcium, magnesium, iron and fiber, as well as vitamin C that all are important for a healthy libido.
Fennel is also an incredible breath freshener. So incredible in fact, that it's used as a key ingredient in many toothpastes and breath mints. We all know fresh breath is very sexy which gives this aphrodisiac a double duty award! Fennel seeds were chewed for that very reason.
It has a fresh, slightly licorice taste and is eaten raw or ground down into a spice. Fennel seeds are a main ingredient in Italian sausage. Fennel stalks are similar to celery and are excellent seasonings in soups and stews. You can also use the bulb and serve it raw in salads, sautéed, grilled or roasted along with other vegetables as an exciting side dish. Try Fennel Salmon Steaks or Orange and Fennel salad with your sweety and watch the benefits in action for yourself!
2 oranges. Reserve two tablespoons of the juice and peel and chop the orange segments into bite size pieces.
1/4 Cup finely chopped red onion
Two tablespoons freshly ground basil leaves
4 Tablespoons teaspoon Olive Oil
1 teaspoon rice-wine vinegar
1 teaspoon Dijon mustard
4 5 ounce salmon fillets
1/2 bulb fennel, thinly sliced
Lettuce leaves or salad mix to your preference
Salt and pepper to taste
- Combine oranges, onion, basil and one tablespoon oil in medium bowl and set aside.
- Mix orange juice, vinegar, and mustard in small bowl. Whisk in oil; season with salt and pepper. Season salmon fillets with salt and pepper. Lightly brush grill with oil. Grill salmon, turning once, until just cooked through, about 10 to 12 minutes, depending on thickness.
- Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat.
- Arrange salad on plates with salmon fillets.
- Spoon orange salsa over top of salmon and serve immediately.
2 Tablespoons Honey
2 Tablespoons lemon juice
1/4 cup olive oil
1 Bunch rinsed and drained Arugula
2 peeled oranges broken into segments
1 thinly sliced fennel bulb
3 tablespoons sliced black olives
Salt and Pepper to Taste
- Combine honey and lemon juice and slowly add olive oil while continuing to stir. Salt and Pepper to taste and set aside.
- Place the arugula in the bottom of a salad bowl add the orange segments, fennel, and olives over the arugula.
- Drizzle the dressing over the salad and serve immediately.
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