Saturday, February 12, 2011

Valentine's Aphrodisiac Recipes

Oshun by Danilo Lejardi, The Birth of Venus by Botticelli

Oshun and Aphrodite by Sandra Stanton, Oshun by Brigid Ashwood

Aphrodisiacs, named after Aphrodite, the Greek goddess of love, beauty, and sensuality (with strong similarities to Oshun in Yoruba tradition and Venus in Roman mythology), are foods, drinks, scents, and practices that heighten our senses. Aphrodisiacs can be calming, so that we may relax enough to be fully present in our bodies. Aphrodisiacs can also be stimulating, promoting circulation and stirring us up on many levels. Imbolc, the midpoint between winter solstice and spring equinox, marks the quickening of the Earth, the movement of the seeds buried under the layers of snow. The light is returning, and though the sap has not yet begun to rise, the sun is still up past 4:30pm! Saint Valentine’s Day, which follows soon after Imbolc, is an opportunity in deep winter to feel the approach of springtime fertility and warmth. Saint Valentine’s Day has been co-opted by the greeting card industry and others that pressure us to 1. Have a lover and 2. Shower them and/or be showered by them with roses, diamonds, and chocolates. But Hallmark’s got nothing on homemade truffles! A bouquet of flowers shipped from many bioregions away can’t compete with fresh wild rose petals hand-harvested at their peak in summer and infused for a special occasion. And chocolates made with cacao harvested by child labor and wrapped in gaudy unreusable packaging cannot contain the same love and intention as a cordial prepared in your own kitchen using fair-trade cocoa.

The following recipes are suggestions – feel free to alter proportions and ingredients. I’ve directly quoted the recipes that are from other people, adding my own notes in italics. If you’re seeking calming aphrodisiacs, experiment with integrating herbs such as skullcap, milky oats, and lavender into the recipes below. For stimulating aphrodisiacs, try warming spices, such as ginger, cinnamon, and cayenne. More recipes and writings on Valentine’s Day, see the Love is a Verb & Chocolate Explosion! posts.

A note on ingredient sources: Unfortunately much of what we associate with Valentine’s – roses, chocolate, and diamonds – comes at a great cost that we usually are completely unaware of. Systematic sexual harassment/assault of women working in the flower growing industry, child labor in West African countries that supply Hersey’s and Russell Stover, and dangerous labor conditions/child labor in diamond mines. When choosing your ingredients, please choose ones that fully embody the love you’re expressing for yourself and those you’re sharing your creations with by supporting fair-trade and worker-owned collectives. Or better yet, choose ingredients that grow right here!

So whether you’re celebrating solo, with a lover, with family, or friends, here are some recipes to heighten your senses, keep warm, enjoy the long nights of deep winter, and to celebrate love and the inevitable arrival of spring.

♥recipes for the inside ♥

cardamom brandy truffles
Recipe adapted from The Joy of Cooking
10 ounces Dark chocolate
1½ cup Coconut milk
¼ cup Cardamom-infused brandy
Cocoa powder
Pinch of Cayenne, optional

Pour the coconut milk into a small saucepan and simmer on low heat until it is reduced to 1 cup (approx. 15-20 minutes). While the coconut milk is simmering, chop chocolate into pieces and place in a double boiler (a bowl resting in a pot of water, so that the chocolate is not directly above the heat). Be sure to keep water out of the chocolate so that the chocolate doesn’t seize and get chunky. When the coconut milk has reduced to 1 cup, remove from heat, add the brandy, and stir. Pour the coconut milk-brandy over the chocolate bits and turn on the double boil to a slow simmer. Stir the mixture until the chocolate has melted and mixed completely with the liquid. Refrigerate until hard (approx. 3 hours, can put in the freezer if you’re in a rush). Remove from refrigeration and scoop out by the spoonful, rolling into balls with your hands. Place balls on a baking sheet and return to refrigeration to harden. Once hardened, remove balls from refrigeration and roll in a shallow bowl of cocoa powder, fair-trade if possible. If storing for later, place balls in tupperware, and place waxed paper between layers. Store in the refrigerator and remove 30 minutes before feasting on them. This gets messy, so get out all your supplies beforehand and have a spatula handy to scrape all the good chocolate from bowls and fingers! To make cardamom-infused brandy, I place about 1 tablespoon whole cardamom seed pods that I crush and then put in an 8 oz. glass jar and cover with brandy. Leave this to infuse for anywhere from 5 days to an entire moon cycle (one month) and then strain. Compost the cardamom and now you have infused cardamom-infused brandy! You can do the same with other spices and herbs. To make non-alcoholic truffles, simply omit the brandy and use 1¼ cups of coconut milk without reducing it.  You can warm the coconut milk and chocolate together in the double boiler.  Less dishes, more fun!  For more info on Rose, Orange, Ginger, and Vanilla-Coffee truffles, see my Chocolate Explosion! blog post.

chocolate oblivion tort
thanks mom (and the interwebs)!
8 whole Eggs, at room temperature
¼ cup Sugar
3 tsp Butter, soft
30 ounces Semi-sweet Chocolate chips
1/3 cup Raspberry puree, optional

Yes, that’s right, 8 whole eggs and 30 ounces of chocolate! In a mixing bowl, whip eggs and sugar until eggs become lemon yellow. Melt chocolate in a double boiler. Allow chocolate to cool slightly, and then add butter to the warm chocolate. Fold chocolate into whipped eggs. You can add your choice of pureed fruit if you wish, but it is not necessary. Pour mixture into an oiled spring form pan. Cover with foil and bake for 20 minutes at 350ºF. Remove foil and cook for an additional 10 minutes, uncovered. Remove the tort from the oven and refrigerate. Let cool at least 6 hours before cutting and serving. Serve with fresh or thawed local berries, depending on the season. If you want something truly decadent, top with ginger maple whipped cream. Feel free to experiment ~ add a pinch of cayenne or cinnamon powder, or try infusing the sugar with a vanilla bean. Warning: this tort is incredibly rich.

ginger maple whipped cream
1” piece fresh Ginger root
2-4 tablespoons Maple syrup (or local Honey)
Pint of Heavy cream

Grate ginger root and squeeze out its juice with a strainer. (Save the grated ginger bits to infuse your own tea or add to food.) Add the ginger juice, sweetener, and cream into a mason jar and shake, and shake, and shake. Watch to be sure you catch the whipped cream phase before it turns to butter. If it does turn to butter, don’t worry – ginger maple butter is delicious on buckwheat pancakes, biscuits, etc.

full dates
adapted from Diana DeLuca’s Botanica Erotica and dedicated with much love to the Bitchin’ Kitchen of Ireland!
Tahini (sesame paste)
Dried Coconut flakes
Ginger-infused Honey (see directions for making infused honey below)

Cut dates in half lengthwise and remove the pit. Fill the hollow with tahini, drizzle on ginger-infused honey, sprinkle on dried coconut flakes, and enjoy! This recipe is quick to make and full of protein and sweetness. It can be made ahead of time and stored in the fridge or at your bedside.

infused honey
Fresh and dried herbs, spices, flowers, and fruits can be infused in honey to be eaten on its own or added to cordials, deserts, and other recipes. In general, you can fill a jar a quarter of the way with fresh or dried herbs, fill the jar with honey, and then stir to completely envelope the herb with the honey. Make infused honeys as you need them or let them infuse over time, and experiment with ingredients and amounts. To make the ginger-infused honey for the recipe above, first grate fresh ginger root into local honey. The honey will become more fluid, as the root’s moisture is released into it. You can leave the bits of ginger in the honey if you wish. If you want ginger-infused honey without the bits, you can peel and slice the ginger, infuse it, and then eat the candied ginger separately from the honey. You can also add powdered or crushed herbs and spices, such as Cardamom, Cinnamon, Lavender, or Rosemary. In the summer months you can infuse fresh wild or organically grown Rose petals in honey. If you are using fresh herbs and flowers and are concerned with bacterial growth, store your infused honey in the refrigerator.  (I generally use up the fresh ginger root infused honey within a couple days as that's the only one I've had start to turn and get fizzy when I've carried it with me to work (unrefrigerated) to add to warm water or take by the spoonful for warming immune support).

rosewater pudding
Recipe adapted from Caitlin Adair, found in Jeanne Pollack’s Healing Tonics
1 quart Butterwork’s Jersey milk whole yogurt, homemade yogurt, or whatever is most local to you
2 tablespoons local Honey
1/4-1/2 teaspoon organic Orange zest
1 teaspoon pure distilled Rosewater
¼ teaspoon ground Cardamom
1 tablespoon fresh Rose petals, wild or organic, if available
¼ cup sliced Strawberries or whole Raspberries, fresh or frozen

Pour yogurt into a colander or strainer lined with a couple layers of cheesecloth, with a bowl underneath to catch the whey. Cover the colander with a plate and set in the refrigerator overnight. The yogurt will thicken as the whey drains out. Transfer the yogurt into a bowl. Grate the organic Orange zest into another bowl with the honey, stir, and then add the rosewater and cardamom. Drizzle the honey mixture over the yogurt. Garnish with berries and fresh rose petals.

chocolate spice pudding
1 can Coconut milk
½ tsp Agar agar (seaweed)
2 tablespoons fair-trade Cocoa powder
1 tsp each of Cinnamon and Cardamom powders
Sweeten to taste (4 tablespoons Maple syrup or local Honey, etc)

Pour coconut milk, cocoa, and spices in a pan, whisk together, and bring to a simmer. Remove a small amount of it and place in a bowl. Sprinkle the agar agar into the bowl and whisk together until blended. Pour the spiced coconut milk-agar agar mixture into the rest of the pudding-to-be and let sit for a few minutes. Bring the blend back up to a simmer while whisking for another minute. Pour into little glass bowls and allow to cool a bit (to let it firm up) before serving.

Variations to the above recipe:
Vanilla blueberry pudding: Replace the cocoa with 1 tablespoon vanilla extract and add another 2 tsp of cinnamon powder. Pour the blend into little bowls, and add frozen blueberries.
Cardamom rosewater pudding: Replace the cocoa with 1½ tablespoon rosewater, and omit the cinnamon powder

herbal herb*balls! (formerly man balls, but not all who have prostates identify as male)
Inspired by Rosemary Gladstar’s Zoom Balls in Rosemary Gladstar’s Family Herbal (same book published as a softcover with the new name Rosemary Gladstar's Recipes for Vibrant Health)
2 cups of Tahini (sesame paste)
1 cup of (infused) local Honey
½ tablespoon Cinnamon and Cardamom powders each
½ cup Pumpkin seeds
½ cup Sunflower seeds
¾ cup dried Coconut flakes
½ cup Cocoa or Carob powder
All optional:
1 tablespoon Spirulina (fresh water blue-green algae, with lots of protein & B vitamins)
Hawthorn berry powder and Nettle leaf powder (start with a few tablespoons, & then experiment)
½ cup Chocolate/Carob chips
Extra Sesame seeds, Coconut flakes, and/or Cocoa or Carob powder
Infused brandy or elixir

Mix the tahini and honey together until they are smooth. Add the herb powders. Mix in enough cocoa/carob powder to be able to form the dough into balls that will hold their shape. Then add the coconut flakes, nuts, and chocolate/carob chips. Roll the balls, and coat with sesame seeds, coconut, or cocoa/carob powder. These will keep for a many weeks stored in the fridge. Feel free to adjust the amounts, and to experiment with other nuts, dried fruits, and nut butters. Herb balls are great for people of all genders! You can experiment with other powdered tonic herbs such as: ashwaghanda root, licorice root, marshmallow root, and rose petals.

Pumpkin, sunflower, and sesame seeds are great to eat regularly to maintain prostate health. These seeds can be eaten on their own, as a trail mix, or as nut butters. Keep them refrigerated to keep their oils from going rancid. Pumpkin and sunflower seeds are high in zinc, which is depleted through ejaculation (I have only heard this when referring to ejaculation experienced by those with a penis, I don't know if it's the same for those who ejaculate via the urethra for those with vulvas). Replenish yourself!

chicken mole
For those of us that like hearty meals, I’m including this mole recipe from the “Green and Black’s Chocolate Recipes: From the Cacao Pod to Muffins, Mousses, and Moles” book I won in a chocolate raffle! I am not at all endorsing Green and Black as a company, especially now that it’s been bought by the multinational corporation Cadbury Schweppes who was then bought by Kraft - see Black Ops on Green Groups: Private Security Firm Run by Fmr. Secret Service Officers Spied on Environmental Orgs for Corporate Clients. I like that this recipe has few ingredients than other (more traditional) recipes I’ve found. Preparation time: 20 minutes. Cooking time: 1½ hours. Use: large, flameproof casserole dish or another flameproof and ovenproof pot. Serves 4.

2 Garlic clove
2 large Onions
2 smoked, dried Jalapeno chile peppers, soaked and chopped, soaking water reserved, or 2 teaspoons of smoked Sweet paprika
8 Chicken pieces on the bone
2 tablespoons Olive oil
one 15-oz. can Red kidney beans (or 15oz of homecooked Red kidney beans)
one 14½-oz. can chopped Tomatoes
2½ ounces Dark chocolate, minimum 60% cocoa content, broken into pieces

Preheat oven to 300°F/150°C. Crush the garlic cloves and slice the onions. Remove the seeds and chop the soaked chile peppers, and reserve the soaking water. In a large, flameproof and ovenproof pot, heat a little olive oil and sear the chicken pieces in it. Brown lightly and then add the garlic and sliced onions. Once the onions are lightly browned, add the tomatoes and the red kidney beans including their juice, the chopped chiles, their soaking juice, and two-thirds of the chocolate. Bring to a simmer, then place in the oven and cook for at least one and a half hours. Skim the surface to remove the fat from the chicken. Taste, and adjust the seasoning with salt if necessary. Add the rest of the dark chocolate to taste. The sauce will be a rich, thick, velvety brown with a gloss all of its own. Hint: Omit the chicken and double the quantity of beans for a vegetarian mole.

Note: *In general, crushing your garlic and letting it sit a few minutes before chopping actually makes it more medicinal! Yup. *I never, ever ‘skim the fat’ or remove chicken skin or anything like that. I don’t believe in it. The chickens' lives were taken for this meal and I'm not gonna disrespect them by tossing out their nourishing, delicious fat (unless someone needed it removed for medical reasons or something)! *I soak my own beans overnight (or for many hours if possible), with a 5” strip of Kombu seaweed. After soaking, drain and add fresh water to the beans and seaweed, and simmer until tender. I like to do a big batch, and then freeze some for later. Also, I like to use summer tomatoes from my garden (ones that are starting to go are fine, just cut off the funky bits), chop and simmer in a cast iron skillet. I let the tomatoes and liquid cool and then place in Ziploc bags to freeze for later use. 

From another one of Sandra Lory's fabulous workshops about Cacao, the plant that chocolate comes from - including its traditional uses, history of exploitation past and present by colonizers/corporations, the plant's growth cycle, and the process of growing, harvesting, fermenting, and making chocolate. Clockwise from top: roasted cacao seeds, cacao nibs, cocoa butter (manteca de cacao), roasted coffee beans, cinnamon bark, and chocolate pieces.

♥recipes for the outside ♥

flax goo lubricant
adapted from Sheri Winston’s recipe
Here is a natural lube that you can make at home, even grow in your garden! The consistency of this lube is incredibly similar to cervical fluid (slipperiness created during ovulation), and can be used for self and partner sex, for any kind of dryness or irritation that needs soothing, and as a hair gel! Though this lube is water-soluble and is reactivated with water or saliva, it hasn’t yet been proven to be latex-compatible that I know of. So, if you would like to use it for partnersex, be sure to use it for activities that don’t require condoms. Bring 2 cups water to a boil and add 4 tablespoons of flax seeds (whole seeds- not ground). Turn down heat and simmer 5 minutes. Remove from heat and let sit for 5 minutes. Strain, compost the seeds, and pour lube into squeezable bottles. You can reduce the recipe, or increase it and share it with friends. Your lube will keep for approximately 2 weeks in the refrigerator, 2-3 days at room temp.  (I write this from the Northeastern U.S. I imagine in hotter climates it may not last as long outside of refrigeration)  This recipe can also be frozen in an ice cube tray and used as needed. You can experiment with simmering herbs (i.e. cinnamon!) in the water before adding flax. Don't wait too long before straining the flax seeds from the goo! With my most recent batch of flax goo, I simmered a 3” stick of Cinnamon in the water in a covered pot for 15 minutes before adding the flax seeds. I used Red Ape Cinnamon, a company that gives a portion of its profits to protect Orangutan habitat, which gave the lube a warm cinnamony scent and color.

cardamom ginger warming sugar scrub
4 oz. total of Brown and/or Raw sugar, preferably fair-trade
1 tablespoon Dried Ginger powder
1 teaspoon Dried Cardamom powder
2 oz. (or so) Sesame oil

Fill your container almost completely full with the brown sugar. For a four-ounce container, add 1 tablespoon ginger powder and 1 teaspoon cardamom powder to the sugar and stir. Add enough sesame oil to moisten the sugar and stir. If you prefer, continue adding as much oil as you like.

rose salt scrub
Thanks to Laurel, creatrix of the Rose Petaled Uprising blog and to her Coconut Rose Love Oil post for the inspiration!
4 oz. Sea salt
2 oz. Coconut oil
1 oz. Almond, Jojoba, or another oil that liquid at room temperature
A few drops Rose otto, Rose Geranium, and/or Palmarosa essential oils

Fill your container almost completely full with sea salt. If solid, melt your coconut oil (it is solid below 76ºF/24ºC) and combine with your other oil. Stir your oil mixture into the salt. Add 3-10 drops of essential oil. I use Rose otto essential oil (in jojoba oil) because it is extracted without the use of chemical solvents, unlike Rose absolute. You can also infuse rose petals in any of your oils, to add more of rose’s skin soothing and heart opening/protecting/healing properties.  Instructions for making infused oils are in my (Im)migration and Lip Balms for Social Justice?! post.

Scrubs give us the opportunity to massage ourselves, make tick checks fun, and help us to reconnect with our bodies, especially when they’re buried beneath winter wool and longjohns, for those of us in chilly climates. Scoop out a fingerful of the scrub and massage it into your skin, starting from your extremities and moving in towards your heart and back out again, avoiding the sensitive skin of your face and breasts. (Chests are okay to gently scrub.) Rinse off in the shower or slip into a bath. The salt/sugar exfoliates your skin and is rinsed away by the water, and the oil moisturizes, penetrating deeper with the shower’s heat. Glass jars look nice, but if you’re concerned that it may be broken in the shower, use a plastic container. Note that oil is difficult to contain, even when your jar is sealed closed. If you’re mailing Valentine’s packages or traveling with your scrub, place it in a sealed plastic bag so that it doesn’t make a mess. Using a blend of oils that is primarily coconut oil will give you a more solid, less spill-y oil base. Whichever oil you choose, do make sure you use soap to wash the oil off the floor afterwards so that it isn’t slippery!

evergreen massage oil
For those who love the woods, try this fragrant massage oil. Remember, oil-based lube is not for latex! So use this for hand-exploring activities or other activities that don't require safer sex supplies that break down when in contact with oil. For those who are susceptible to vaginal infections, you may want to keep this from going inside you, as oil can trap dirt and cause infection.

Dried Evergreen needles, such as White pine, Spruce, or Fir, cut or rubbed between your palms
Olive oil (or Grapeseed, Almond, etc.)

Place needles in a glass jar, filling it 1/3 to ½ of the way. Pour your oil over it, to the top of the jar. Place in a warm spot, such as a sunny windowsill or near the stove, to infuse. Shake daily. After an entire moon cycle, strain out and compost the needles, and pour your oil into a glass bottle. If you don’t have a full month, you can infuse the oil in a crock pot or double boiler for as long as you can. Store in a cool, dark area and use within a year. Enjoy! For more info on making infused oils and balms, please see my (Im)migration and Lip Balms for Social Justice?! post.

♥recipes for the both ♥

edible body butter
recipe from Maria Noel Groves of Wintergreen Botanicals
I like to keep mine in a bottle, which I place in a mug of hot water to liquefy (and warm) before using. You can also keep it in a jar, scoop out a bit, and warm it on the body until it’s melted.

3 parts Coconut Oil
1 part Cocoa Butter
½ part Almond Oil

Infuse any or all oils with Nutmeg, Cinnamon, Cardamom, and/or Vanilla Bean (optional). Melt the above in a double boiler. Pour into a blender or mixing bowl. Let sit for a few hours until semi-solid. To taste, add in the following:

Vanilla extract (optional)
Chocolate extract
Sweet liquor (optional) – for example Damiana, Kahlua, Tia Maria, Godiva

Pour in jars or glass bottles. Body butter is best kept refrigerated or in a cool, dry place. It is very shelf stable (Years? Or until it goes rancid…) Edible body butter is not recommended for use in the genital region. Sweet liquors could aggravate yeast or bacterial infections, and the oils are not latex-friendly. (Oil residues on clothing and linens will go rancid over time, so keep things neat and clean, as much as possible. It’s helpful to wipe off excess oils with a old, dry towel or face cloth after the massage.) Enjoy!

chocolate body paint
recipe from Maria Noel Groves of Wintergreen Botanicals
Any chocolate sauce or bar can be turned into body paint. If possible, find organic, fair-trade chocolate, so that everyone involved in the chocolate body paint-making process is treated well!

3 oz. Dark chocolate
3 oz. Vegetable oil (such as Grapeseed or Almond. Coconut oil can be used, but the sauce will thicken as it cools and have a coconutty flavor. Do not use Olive oil unless you really want that flavor in there)

Melt the chocolate in a double boiler, add the oil. Stir until smooth, and then pour into a glass jar. Blue glass bottles look nice. Use a clean paintbrush that has never been used for paint. This chocolate sauce can also be used for dipping fruit, treats, and body parts. If the chocolate paint hardens, place the bottle into a mug of hot water for a few minutes. This also makes a nice temperature for pouring on the body.

♥aphrodisiac elixirs ♥

damiana tea
Damiana, Turnera diffusa, once known as Turnera aphrodisiaca, is a member of the mint family that grows in Central America. It is a tonic herb for the nervous system and has an antidepressant effect. Its energy is warming and stimulating, in a gentle way. Cover one tablespoon dried damiana per cup of boiling water, cover and steep for 5 minutes or so. Strain out the herb, add a spooonful of honey and a pinch of cayenne pepper if you like. Damiana can also be mixed with rose petals, cinnamon, ginger, and cardamom for a more spicy elixir. (Decoct roots and barks by simmering, covered, for 20 minutes. Remove from heat and add leaves, flowers, and seeds to infuse for a few minutes.)

watermelon prostate*love smoothie
Watermelon seeds are diuretic, keeping things flowing in an area that needs movement. Puree organic watermelon with the seeds in a blender and enjoy! You can freeze this drink into ice cube trays to enjoy the fresh flavor year-round. Puree them in a food processor for a prostate-lovin’ sorbet!

In Botanica Erotica, herbalist Diana De Luca writes of cordials as rooted in the Latin cor, meaning heart, and originally shared to bring heart to a friendship or situation. “Long Life Elixirs” have traditionally been made with nourishing tonic herbs taken daily. Many people use the terms cordial, liqueur, and elixir interchangeably. Fresh and dried herbs, spices, flowers, seeds, and fruits are infused in brandy, vodka, rum, and other alcoholic drinks, and sweetened with honey, maple syrup, or sugar. Sometimes additionally ingredients such as rosewater, orange blossom water, and infused honeys are added to the mix. These concoctions can be sipped on their own, diluted in water, tea, seltzer, or juice, or added to deserts, herb balls, and other recipes. The recipes below will last for years, and many get better with age.

damiana love elixir
adapted from Diana DeLuca’s Botanica Erotica
½-1 cup Damiana leaves
2 cups Vodka or Brandy
1½ cups Spring water
1 cup local Honey
Vanilla extract or Rose water, optional

Soak damiana leaves in vodka or brandy for 5 days. After 5 days, strain and reserve the liquid in a bottle. Soak the alcohol-drenched leaves in the spring water for 3 days. Strain, reserving the water, and composting the damiana leaves. Gently warm the water extract and dissolve the honey into it. Combine both the water and alcohol extracts and stir well, adding the vanilla or rose water, if desired. Pour into a clean bottle and let sit 1 month or longer. You can make your own vanilla extract by chopping up one vanilla bean per 2 ounces of alcohol and letting it sit, preferably for a few months.

chocolate rose elixir
adapted from Diana DeLuca’s Botanica Erotica
1/3 cup Cocoa powder, sifted – preferably organic, fair trade cocoa
1 heaping cup of fair-trade Sugar
1 cup boiling Water
½ cup Brandy infused with fresh Rose petals
1 tablespoon Vanilla extract
2-3 drops Almond extract or 1 teaspoon additional Vanilla extract, optional

Begin by making chocolate syrup: mix the cocoa powder and sugar together and add the boiling water, stirring until the sugar is dissolved. When cooled, add the vanilla extract. To this syrup, add the brandy and additional vanilla extract or almond extract. Bottle the ingredients and shake well. Let sit for 2 days to 1 week. You can add honey infused with fresh rose petals to this elixir. This recipe is also amazing with brandy infused with spices such as cardamom, star anise, cinnamon, fennel, and fresh ginger. To infuse your brandy, simply fill your jar ¼ full of dried herbs or ½ full of fresh herbs, and pour in your brandy. Let the herbs infuse at least 5 days.  As with any food or drink, make sure that your ingredients - such as rose water - is food grade, and made without chemicals if possible.

heart elixir
For directions on making Heart Elixir with rose petals, hawthorne berries, brandy, honey, and flower essences to open, heal, and protect the heart, see my Heart Elixir post.

glycerine-based elixirs
If you desire an alcohol-free elixir, you can use 100% pure vegetable glycerine, available at coops, health food stores, and herb shop, to infuse herbs, spices, flowers, roots, berries, and seeds in. Combine glycerine and water (ie, 80-90% glycerine and 20-10% water, or 100% glycerine if using a juicy herb such as fresh ginger root), and stir. Fill a jar half-full of fresh herbs or a quarter-full of dried herbs, and cover with the glycerine-water mixture. Shake often and let infuse anywhere from 10 days to a full month. Strain out the herbs and store in a glass jar kept out of direct light. Glycerine infusions, called glycerites, generally last one year, but can be stored in the fridge to prolong its life. This glycerite can be taken by the drop or dropperfull. You can also dilute them in tea, water, seltzer, and juice. You can experiment with making glycerites with fresh rose petals, damiana, cardamom, ginger, and other herbs.

♥book and film list ♥

Botanica Erotica: Arousing Body, Mind, and Spirit Diana DeLuca
Aphrodite: A Memoir of the Senses Isabel Allende
InterCourses: An Aphrodisiac Cookbook Martha Hopkins and Randall Lockridge
The Lesbian Erotic Cookbook Ffiona Morgan

Sensual food films:
Like Water For Chocolate/Como Agua Para Chocolate (also a novel/ una novela tambien)

Please support your local independent bookstore or visit your local library. You can ask your library to purchase these books or get them through interlibrary loan, if they don’t have them. You can also find many titles used online.

Elixirs and other products are available at Dandelioness Herbal's online etsy shop.  Aphrodisiac offerings include:
   Heart Elixir: Remedy to Open, Heal, and Protect the Heart 
   Chocolate Spice Elixir: a Warming Aphrodisiac with local Honey 
   Chocoate Spice Elixir: a Warming Aphrodisiac with Damiana and fair-trade sugar available by    
   contacting dandelion778 at yahoo dot com
   Damiana Elixir: Relaxing Aphrodisiac available by contacting dandelion778 at yahoo dot com

More Valentine's-inspired blog posts:
Love is a Verb: A Valentine's Post
Love & Migration: Migration is Beautiful & Natural. So is Solidarity.
V-Day: One Billion Rising and Man Prayer (Un Billón de Pie y Oración de un Hombre)

revised 2/16


  1. Dana, what a beautiful post. I love these recipes and feel inspired to try some. I have the Green and Blacks book and I've made this mole though I added orange peel and cardamom and cinnamon too. It was delicious and earthy. I love Like water for Chocolate and have read the book too, it's so sensual. I must get the Botanica Erotica, sounds like great bedtime reading

  2. The chocolate oblivion tort has been made TWICE(!) by this Venus! Delicious, delectable, and shared with loved ones. Thanks DW. <3

  3. Dear Dandelioness,
    This is lovely and you are awesome and full of heart. I LOOOOVE You!

    thanks, angie

  4. Hi Dana, This is wonderful blog. Are the man/zoom balls what you shared with me at commonground 2009? If so, thanks for posting cuz I have been wanting to make those! I love pomegranate anything- Try champagne or sparkling water mixed with it (one part each) fresh or in juice form... so delicious and healthy for everyone! Denise

  5. Hi there, thanks for featuring my art on your blog. One correction, my name is Brigid Ashwood. I changed it from Smallwood after my divorce 8 years ago. If you could correct your mention of my name I would very much appreciate it. Thanks!

  6. Thanks for sharing this! I've made a fabulous tincture blend of muira puama, maca, damiana, epeimedium, and schizandra, and am going to turn it into cordial. I have some great local honey which has crystallized. If I use it to sweeten my cordial do you know if it will dissolve properly or will it recrystallize and drop out of the solution?

  7. Nicolita~ Hello! I think if part of your cordial-making is creating an infusion (tea) and you add the honey to that, it will dissolve and shouldn't re-crystallize. I like to heat the infusion enough to draw the medicinal properties and flavor from the herb, and then add the honey to that once it cools a bit, to preserve all that good vital medicine that honey contains. Then I combine the alcohol-extract of the herbs with the water-extract (tea), keeping the alcohol content at least 20-25% so that the elixir will keep (but the honey will add some preservative properties as well...). Thanks for commenting!

  8. Awww these are so great and very timely (well for me). I tried many aphrodisiac foods but I'm looking for more effective ones. Thanks for sharing your recipes.

    All the best!
    Shruti xoxoxox

    1. Thank you for being in touch, Shruti. I'm glad you enjoyed the recipes and hope you have fun making fabulous concoctions in the kitchen! :)