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Recipes for a healthy sexual appetite

The great feeling you get from eating well is an aphrodisiac in itself, so if you're planning to woo your lover with a healthy Valentine's meal this year, try these saucy recipes designed by nutritionist Alli Godbold and watch the sparks fly!

Menu Oysters with a Shallot and Red Wine Vinaigrette ~ Lobster and Asparagus Alfredo or Asparagus and Avocado Wraps ~ Baked Dark Chocolate Pudding

Oysters with a Shallot and Red Wine Vinaigrette

These succulent mollusks are the classic aphrodisiac. Raw oysters are very high in zinc, which raises testosterone production and increases the libido. They're also high in omega-3 fatty acids, which is good news for your heart. No wonder Casanova ate 50 raw oysters every day!

Also good for your heart is the red wine vinegar in the vinaigrette, and the shallots are full of the flavanoid quercetin, which helps boost the immune system with its antibiotic and antiviral properties. So nothing, not even the sniffles, can hold you back from a night of hot passion!

Ingredients:

Serves 2

6 oysters

For the shallot and red wine vinaigrette:

65ml / 2 fl. oz cup of red wine vinegar
1 ½ tablespoons of finely chopped shallots
1 ½ teaspoons of Dijon style mustard
195ml / 6 fl. oz cup olive oil
Salt and pepper to taste

Preparation:

• In a small bowl, whisk together vinegar, shallots and mustard
• Slowly add oil in a steady stream, whisking constantly until mixture is emulsified
• Open up the oysters and pour away most of the liquid
• Add a drizzle of vinaigrette to each oyster and enjoy!

Lobster and Asparagus Alfredo

Lobster is very low in fat, a great source of protein and also high in Omega 3. This recipe combines it with asparagus - a strong source of folic acid, potassium, fibre, vitamin B6, vitamins A and C, and thiamin. Together they make for an elegant and deliciously healthy dish, one that can't fail to impress the other half.

Ingredients:

Serves 2

125g / 4 oz fettuccine or tagliatelle
63g / 2 oz asparagus, cut into 1 inch pieces
63g / 2 oz sliced fresh mushrooms
1 tablespoon of butter
94g / 3 oz cooked lobster meat, cut into bite-size pieces
80ml / 2½ fl.oz light single cream
47g / 1½ oz of shredded Parmesan cheese
Pinch of coarsely ground black pepper
Dash of ground nutmeg
Coarsely ground black pepper (optional)
Green salad

Preparation:

• Cook the fettuccine or tagliatelle according to package directions; drain and set aside
• Meanwhile, in a large pan, fry the asparagus and mushrooms in butter for 5 minutes or until just tender
• Add lobster and light cream; heat through
• Add cooked pasta to the pan. Then add Parmesan cheese, a pinch of pepper, and the nutmeg. Toss until pasta is coated. If necessary, cook for 2 to 3 minutes until sauce is desired consistency
• Serve immediately
• Sprinkle with additional pepper, if desired, and serve with a green salad

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