Looking for a little boost in the bedroom? Life can get to you sometimes, and we often become so bogged down in everyday stresses that the last thing on our mind is sex. Still, physical intimacy is important and a healthy part of a committed relationship. If, during the stress of day-to-day life you let intimacy with your partner take a backseat, then you could be neglecting an important way to reconnect with one another.
Furthermore, feeling sexy and sensual is part of the overall human experience, and contributes to feeling attractive and confident. It’s normal to experience lulls, but feeling asexual and unbalanced for long stretches can produce some negative energies.
For centuries, certain foods and substances have been rumored to have aphrodisiac properties. By definition, an aphrodisiac (named for the goddess Aphrodite) is a food, drink, or substance that increases sexual desire. How do these foods accomplish that task? They may reduce stress, increase blood flow or positively affect neurotransmitters. All of these effects can improve libido.
If you’re feeling a little blah in the bedroom, try one of these 25 foods to give you a little boost. What you do with it is entirely up to you.
1.Basil: You can use this sweet, pungent herb to liven up your meals and your sex life. Sprinkle a little chopped, fresh basil over tomatoes or top off a homemade vegetable soup with it. It not only adds fresh flavor, but it could also enhance sexual desire by increasing heart rate and improving blood flow.
2.Cinnamon: Eating cinnamon heats up your body and, in turn, your sex drive. Cinnamon also has anti-inflammatory properties, and can help normalize blood sugar. Try this warming spice sprinkled on a warm glass of almond milk.
3.Pine Nuts: Loaded with zinc, which is essential for producing testosterone, pine nuts have reportedly provided men with sexual stamina since the Middle Ages. Grind them up with basil, garlic, and olive oil for a delicious pesto.
4.Cardamom: In the Arabian Nights, you can read of the use of this ancient spice as an aphrodisiac. The spice comes in pods, which you can grind for use as needed. Cardamom is warming and pungent, and can increase blood flow, which probably accounts for its aphrodisiac properties. It is also an antimicrobial and anti-inflammatory agent. You can macerate ground pods in hot water to make a tea, like a classic Indian chiai, or sprinkle it over a stir-fry or soup.
5.Celery: This crunchy, aromatic vegetable serves as a flavor base for soups and stews in cuisines around the world. It is also high in essential nutrients necessary for great sex, and it contains two chemicals — androsterone and adrostenol — which serve as a sexual attractant when ingested. If that’s not enough to get you drinking your Glowing Green Smoothie every day, then consider this: celery also makes you more physically attractive.
6.Garlic: It may not make your breath smell all that great (but is it weird I like the smell on my hands after chopping it?), but garlic contains allicin, which increases blood flow. The result may be improved stamina and sexual energy.
7.Avocado: This silky, mild fruit has a reputation as an aphrodisiac extending back to ancient Aztec times. In fact, the Aztecs called the avocado tree “Ahuacuatl,” which translates to “testicle tree.” Slice half an avocado and eat it alone or as part of a tossed green salad.
8.Almonds: These nuts are an ancient symbol of fertility extending back to Biblical times. The sweet fragrance may also serve as a sexual attractant. Avo’s are also high in beneficial fats, fiber, and vitamin E.
9.Chili peppers: The capsaicin in peppers heats up the body and increases blood flow. They also cause the brain to release endorphins, which are a feel-good chemical. Along with the internal effects leading to sexual desire, they have temporary external effects that cause the outer appearance of sexual desire, such as flushed skin and swollen lips. This creates a powerful one-two punch that just may cause sexual desire, and many cultures throughout history have used peppers as an aphrodisiac. Sprinkle cayenne on avocados, or add a little to zip up soups and stir-fries.
10. Honey: Rich in B vitamins, organic raw honey supports testosterone production, which can increase desire. It also contains the boron used in estrogen production, which is important for female desire. Use honey to sweeten a cup of tea. Be sure to purchase local if possible and from an ethical source.
11. Carrots: It may be the shape that does it for some people, but carrots also contain vitamins that are important in hormone production.
12. Ginger: Just like chili peppers, ginger spices things up and increases circulation and body temperature. In fact, legend says famous French courtesan Madame du Barry provided ginger to all of her lovers to increase their desire and improve their pleasure. Mix up a batch of Detox Tea, or add ginger to stir-fries.
13. Coconut water: The water from coconuts contains the same level of electrolytes as your blood. It is also a metabolism booster that increases blood flow, and thus, may serve as an aphrodisiac. Along with minerals, coconut water is high in vitamin C.
14. Arugula: Ancient Romans used this peppery, leafy green vegetable as an aphrodisiac. Along with aphrodisiac properties, arugula promotes digestion and is a great source of vitamins A and C. Add a little arugula to your salad greens.
15. Watermelon: Rich in citrulline, watermelon increases nitric oxide, opening blood vessels and speeding up circulation, which may increase arousal.
16. Chocolate: Pure, dark chocolate has a centuries old reputation as an aphrodisiac. Chocolate contains phenylethylamine (PEA), which stimulates the same hormone your body releases during sex. It also sparks dopamine production in the brain. It doesn’t take much. Try a square or two of low-sugar, vegan dark chocolate.
17. Asparagus: While the shape may contribute to the belief in this vegetable’s aphrodisiac properties, it also increases circulation in the genitourinary system, leading to increased sexual desire.
18. Truffle: This expensive, earthy fungus has a pungent flavor with an aphrodisiac reputation extending back to ancient Roman times. The scent is believed to mimic androstenone, which serves as an attractant to the opposite sex. If you can’t afford a truffle to shave over your veggies, then try a few mushrooms, instead.
19. Vanilla: This sweet pod is a mild nerve stimulant, which can enhance sexual sensation.
20. Nutmeg: This sweet spice’s aphrodisiac reputation dates back to early Hindu cultures, where it was believed nutmeg’s warming properties stimulated sexual appetites while its ability to sweeten breath increased attraction. Try grating a little fresh nutmeg into your tea.
21. Sea vegetables: Many cultures value sea vegetables for their aphrodisiac properties. This may because sea vegetables are high in vitamins B1 and B2, which aid in production of sex hormones. It is also a source of manganese, iodine, and selenium, which may all have an effect on metabolism and mood. Sprinkle a little dulse on your salad for some salty flavor.
22. Red wine: In moderation, red wine increases blood flow, relaxes you, and lowers inhibitions. Have a few ounces of red wine, but don’t overdo it.
23. Coriander: Also used in the Arabian Nights as an aphrodisiac, the seeds of the cilantro plant offer a pungent bite to foods. The spice has warming properties, which is the most likely source of its aphrodisiac characteristics. It also serves as an anti-inflammatory and expectorant. To use, sprinkle a little ground coriander in guacamole or add to soups.
24. Pomegranates: The seeds of this luscious red fruit improve blood flow and are rumored to increase genital sensitivity.
25. Aniseed: Girls, this one is for you! With a sweet licorice flavor, ancient Greek and Roman civilizations believed anise strengthened female sexual arousal.
Source: Kim Synder
Tuesday, October 11, 2011
Monday, October 10, 2011
10 Tips to Avoid Foodborne Illness
It is a sorry state of affairs when food contamination has become a regular feature in the news cycle. From tomatoes to spinach to E. coli to Salmonella, the particulars vary, but the take-away is the same: there is something wrong with our food production system.
This time, it's cantaloupes contaminated with listeria. The outbreak of this foodborne illness, linked to a contaminated batch of melons from Colorado a few weeks ago, has already been blamed for the deaths of 18 people. More than 100 have fallen sick, and new cases are still being reported. While most of the contaminated cantaloupes should be out of the food supply by now, the symptoms of listeria can take up to one month to appear after infection, so if you think you may have been exposed, see a doctor as soon as possible.
In the meantime, here are ten things to remember to help keep you and your family safe from foodborne illnesses:
1. Wash. This is the obvious one, but also vitally important. Wash your hands, the counters, and your utensils often and with warm water. Especially take care to wash the microwave. The food particles that collect inside are magnets for bacteria.
2. Keep raw meats separate. Most people know to use a different knife and cutting board when preparing raw meat alongside veggies. Cross-contamination can also happen in your shopping cart at the grocery, though. Place packages of wrapped raw meats in an additional plastic produce bag to keep it separate from fresh foods. If you have reusable shopping bags, be sure to wash them often.
3. Rinse all your fruits and veggies even if it has a rind or peel! Although you won't eat the outside, your knife can carry bacteria into the edible part of the food when you cut into it.
4. Use a meat thermometer. Cook ground meats to 160°F. Cook beef, veal and lamb to 145°F and pork to 145°F. For poultry, cook breasts to 170°F and thighs to 180°F. Reheat leftovers to 165°F.
5. Boil your marinade before you re-use it in a dish.
6. Do not leave cut produce or any meat (cooked or uncooked) at room temperature for more than 2 hours. The bacteria that cause foodborne illnesses grow rapidly.
7. Do not keep leftovers (meat or vegetable) more than 4 days.
8. At the grocery, buy your cold foods last and get them in the refrigerator as soon as possible.
9. Be sure your refrigerator's temperature is uniformly between 34°F and 40°F, even in the door shelves. If your refrigerator's temperature varies from shelf to shelf, store only non-perishables in the warmer areas.
10. When in doubt, toss it. Would you play Russian Roulette?
Source: Integrative Nutrition
This time, it's cantaloupes contaminated with listeria. The outbreak of this foodborne illness, linked to a contaminated batch of melons from Colorado a few weeks ago, has already been blamed for the deaths of 18 people. More than 100 have fallen sick, and new cases are still being reported. While most of the contaminated cantaloupes should be out of the food supply by now, the symptoms of listeria can take up to one month to appear after infection, so if you think you may have been exposed, see a doctor as soon as possible.
In the meantime, here are ten things to remember to help keep you and your family safe from foodborne illnesses:
1. Wash. This is the obvious one, but also vitally important. Wash your hands, the counters, and your utensils often and with warm water. Especially take care to wash the microwave. The food particles that collect inside are magnets for bacteria.
2. Keep raw meats separate. Most people know to use a different knife and cutting board when preparing raw meat alongside veggies. Cross-contamination can also happen in your shopping cart at the grocery, though. Place packages of wrapped raw meats in an additional plastic produce bag to keep it separate from fresh foods. If you have reusable shopping bags, be sure to wash them often.
3. Rinse all your fruits and veggies even if it has a rind or peel! Although you won't eat the outside, your knife can carry bacteria into the edible part of the food when you cut into it.
4. Use a meat thermometer. Cook ground meats to 160°F. Cook beef, veal and lamb to 145°F and pork to 145°F. For poultry, cook breasts to 170°F and thighs to 180°F. Reheat leftovers to 165°F.
5. Boil your marinade before you re-use it in a dish.
6. Do not leave cut produce or any meat (cooked or uncooked) at room temperature for more than 2 hours. The bacteria that cause foodborne illnesses grow rapidly.
7. Do not keep leftovers (meat or vegetable) more than 4 days.
8. At the grocery, buy your cold foods last and get them in the refrigerator as soon as possible.
9. Be sure your refrigerator's temperature is uniformly between 34°F and 40°F, even in the door shelves. If your refrigerator's temperature varies from shelf to shelf, store only non-perishables in the warmer areas.
10. When in doubt, toss it. Would you play Russian Roulette?
Source: Integrative Nutrition
Friday, October 7, 2011
Crispy Peanut Butter Cookies
Since life is all about balance and making healthy choices I wanted to share this cookie recipe with you.
Inspired by two recipes in Maida Heatter’s “Book of Great Cookies,”.
Ingredients
(1 1/4 cups) whole-wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces
Heaped 1/2 cup smooth organic peanut butter, with no salt or sugar added, plus 2 tablespoons for filling the cookies
5 ounces (3/4 cup) raw brown sugar
1 egg
Directions
1. Sift together the flour, baking soda and salt.
2. Cream the butter and 1/2 cup of peanut butter in a mixer fitted with the paddle attachment. Scrape down the sides of the bowl, add the raw sugar and beat on medium speed for 1 to 2 minutes. Add the egg and beat together. Scrape down the sides of the bowl and gradually add the flour mixture, beating at low speed.
3. Place a piece of parchment or wax paper on your work surface and spoon the dough onto the paper in a strip 12 to 14 inches long and about 2 inches thick. Fold the paper over the dough and shape the strip of dough into a log. Wrap in plastic and refrigerate several hours or, preferably, overnight.
4. Preheat the oven to 350 degrees Fahrenheit with racks positioned in the middle and lower portions. Line baking sheets with parchment. Remove the log of dough from the refrigerator and cut it in half. Rewrap one half and return to the refrigerator. Cut the remaining half into thin rounds, no thicker than 1/4 inch, and place them on the parchment-lined baking sheets about 1 inch apart, with the rows staggered. Place 1/4 teaspoon of peanut butter in the center of each round. Remove the other half of the dough from the refrigerator and slice in rounds. Place each round on top of a peanut butter-topped round. When all of the rounds are covered, lightly flour your fingertips and seal the cookies by pressing down gently all the way around. It won’t matter if the top cracks a little. Your rounds should be about 2 1/2 inches in diameter.
5. Bake in the middle of the oven for 15 to 16 minutes, or until the cookies are lightly colored and semi-firm to the touch, switching the baking sheets top to bottom and front to back halfway through. Remove from the heat and allow to cool completely before eating. They won’t be crisp until they cool.
Yield: 24 to 28 cookies
Advance preparation: These will keep for 3 or 4 days, if you can keep them around for that long.
Nutritional information per cookie: 131 calories; 3 grams saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 18 milligrams cholesterol; 13 grams carbohydrates; 1 gram dietary fiber; 116 milligrams sodium; 3 grams protein.
Thursday, October 6, 2011
GMO's are everywhere!
Beware of so-called "natural" foods that claim to be vegetarian or "all natural." If they're made with corn, soy or canola and they're not ORGANIC, then they are almost certainly made with GMOs.
Many of these "natural" foods are sold at apparently healthy stores like Whole Foods or Trader Joe's. But that doesn't mean they don't contain GMOs! The shelves at Whole Foods contain a plethora of products with genetically engineered food ingredients, so read the labels and buy USDA organic, which is reliably non-GMO.
Many of these "natural" foods are sold at apparently healthy stores like Whole Foods or Trader Joe's. But that doesn't mean they don't contain GMOs! The shelves at Whole Foods contain a plethora of products with genetically engineered food ingredients, so read the labels and buy USDA organic, which is reliably non-GMO.
Tuesday, October 4, 2011
Dontating used furs to "Coats for Cubs"
I had to share this incredible program that a friend just shared with me. Do you have a fur coats that maybe you bought years ago or where passed down from a family member? Many of us struggle with selling our fur coat but refuse to wear it due to our love for animals.
The Coats for Cubs program collects and repurposes fur items to keep orphaned and injured wildlife warm.
Meet Mr. Butterfly an orphaned raccoon that snuggles in furs donated through the Coats for Cubs program.
For more information on donations please check out this link: http://www.humanesociety.org/issues/fur_fashion/donate_fur_coats_for_cubs_11042010.html
The Coats for Cubs program collects and repurposes fur items to keep orphaned and injured wildlife warm.
Meet Mr. Butterfly an orphaned raccoon that snuggles in furs donated through the Coats for Cubs program.
For more information on donations please check out this link: http://www.humanesociety.org/issues/fur_fashion/donate_fur_coats_for_cubs_11042010.html
Thursday, September 29, 2011
10 Rules for Living a Healthy Life
When Dr. Mark Hyman presented at the nutrition conference I just attended in NYC he mentioned one topic that I had to share. He spoke about the *10 rules for living a healthy life*, these rules are simple and easy to incorporate with a little planning. Print these rules out and hang them on your frig for extra motivation!
1. Eat foods without labels (such a fruits and veggies)
2. Choose foods with less than 5 ingredients and make sure each ingredient is recognizable
3. Avoid white powders (sugar, flour, salt etc)
4. Avoid high fructose corn syrup
5. Avoid shortening and refined oils (such as vegetable oils and Crisco)
6. Avoid food additives
7. Avoid artificial sweeteners
8 Eat food grown on a farm (fruits, vegs, whole grains etc) and not "made" in a plant (processed foods)
9. Do not drink your calories
10. Do not eat in bed or the car or your desk. Take time for yourself and focus on the food you are eating at a table.
1. Eat foods without labels (such a fruits and veggies)
2. Choose foods with less than 5 ingredients and make sure each ingredient is recognizable
3. Avoid white powders (sugar, flour, salt etc)
4. Avoid high fructose corn syrup
5. Avoid shortening and refined oils (such as vegetable oils and Crisco)
6. Avoid food additives
7. Avoid artificial sweeteners
8 Eat food grown on a farm (fruits, vegs, whole grains etc) and not "made" in a plant (processed foods)
9. Do not drink your calories
10. Do not eat in bed or the car or your desk. Take time for yourself and focus on the food you are eating at a table.
Wednesday, September 28, 2011
What is a health coach?
I get asked all the time "What is Healthy Addiction?" "What is a health coach?". It seems that people grasp the idea of a dietitian, nutritionist and other coaches, but when it comes to health coach people are stumped. Are you tired of being sick and tired? Is your life full of stress and causing you to lack energy? Do you crave sugar? As your health coach I will guide you to find the food and lifestyle choices that best support you. I will also help you to make gradual, lifelong changes that enable you to reach your current and future health goals.
Visit my website for more information on if health coaching is right for you and also what benefits you can expect! I mean its all about results right?
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