Arugula Greens for Sexual Attraction
Improve Sexual Health with Arugula!
Arugula, also known as Rocket, is a piquant salad green with aromatic leaves. It's a fast growing, cool-weather green that is easy to grow and can be used fresh or wilted. Arugula is a favorite green in a variety of salads, pestos, pasta and main dish recipes. It has a slightly peppery, yet earthy taste that will liven up any meal.
Arugula seeds and greens has been used as an ingredient in aphrodisiac concoctions dating back to the first century, A.D. The Greek writer Dioscorides listed it as an aphrodisiac back in 65 A.D. It was consecrated to Priapus, a virility and fertility God and planted at the feet of his statues. It was also an important ingredient in Spanish fertility rites. In the middle ages, we find that it's popularity began to fade in Spain, France and Great Britain because of fears that it would arouse unseemly passions.
- Vitamin A
- Vitamin K
- And more!
Arugula is pound for pound one of the most potent anti-cancer foods. Some of the phytochemicals, such as glucosinolates and sulforaphanes in arugula, are responsible for stimulating enzymes which help the body cleanse itself of toxins and potential carcinogens. Arugula is also an excellent source of chlorophyll. Chlorophyll cleanses and energizes the blood and helps bring large amounts of oxygen to all parts of the body including sexual organs.
Chlorophyll also supports healthy skin, while the zeaxanthin gives sexier, bright and sparkling healthy eyes. What could be sexier than that?
Serve Arugula greens at your next romantic dinner. Start with Arugula Pesto for an appetizer, or try Boiled Chicken Breasts marinated in Arugula Sauce. You can also eat the flowers from the arugula plant and they make a gorgeous garnish.
4 cups roughly chopped arugula leaves
2 cloves garlic
½ cup sunflower seed kernels
¾ cup freshly grated Parmesan cheese
½ cup olive oil
salt to taste
In a food processor, blend the arugula, garlic, pine nuts and Parmesan cheese into a smooth paste. Scrape down the sides of the bowl. Then, with the blade running, slowly drizzle in the olive oil. Process until the olive oil is thoroughly incorporated and the pesto is smooth. Give the pesto a taste and add salt if necessary.
Boiled Chicken Breasts in Arugula Sauce
3 cups packed arugula
1/3 cup toasted pine nuts
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large chopped garlic clove
3 tablespoons olive oil
1/4 cup hot water
3 cups chicken broth
2 cups water
2 1/4 pounds halved boneless skinless chicken breasts
In a food processor pulse together arugula, pine nuts, cheese, salt, and garlic cloves to a fine texture. With motor running, add oil and water until smooth. Set aside.
In a large saucepan bring broth and water to a boil. Add chicken and simmer, covered, about 20 minutes or until juices run clear. Drain chicken and return to saucepan. Cover with arugula sauce and simmer for five minutes. Serve immediately.
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