Eat Your Way to a Better Sex Life

With Valentine’s Day coming up next month, you might be planning a romantic dinner with candlelight to get you in the mood, but did you know that certain foods can help get your blood moving as well? Not supposed aphrodisiacs, such as ginseng or rhino horn, but real foods that help your nervous system function better and improve blood circulation. Better blood circulation = greater erectile response. Men aren’t the only ones who need an erectile response: sexually aroused women have erections too, in their clitoris and the tissue surrounding their vulva. This increased blood flow in the genital area is necessary for sexual pleasure and orgasm.

Foods that improve neurological functioning and enhance circulation include:

  • Foods high in Omega-3 fatty acids, such as salmon, mackerel, flax seeds, chia seeds, walnuts, winter squash (pumpkins, butternut squash, acorn squash, spaghetti squash), and edamame (boiled soybeans).
  • Foods rich in L-Arginine (which are often high in protein too), such as nuts, seeds, lentils, tuna, salmon, seafood, meat, soybeans, oatmeal, dairy, and kidney beans.

I don’t like salmon, so I take one krill oil capsule a day to get my Omega-3 fatty acids. You can take fish oil capsules instead, but you have to take more of them, and they can cause unpleasant fishy-tasting burps. Sam’s Club and Costco have good prices on MegaRed krill oil. There is some research to suggest that daily consumption of fish/krill oil capsules for several months helps alleviate mild depression. The bottom line: fish/krill oil isn’t going to hurt you, it appears to have multiple benefits, so consider taking it.

Try sprinkling nuts and chia seeds over salads, yogurt, and oatmeal. I buy nuts in bulk because they are cheaper that way and then divide them up into snack-sized bags to keep in my purse and car. You can find chia seeds at food co-ops and health food stores. They smell grassy when you open the container, but I can’t taste them in food.

Eating more soy products can increase vaginal lubrication and can also combat menopausal symptoms, such as hot flashes. However, if you have a history of estrogen-dependent breast cancer, you should not consume large amounts of soy because it can increase the risk of reoccurrence.

While too much saturated fat can clog your arteries over time and impede blood flow to your genitals, you do need healthy fats to produce hormones. Olive oil, nuts, and salmon are excellent sources of monounsaturated and polyunsaturated fat, better known as healthy fats. Make olive oil your “go-to” oil for cooking.

So break out your wedding china, light some candles, and prepare a romantic dinner that helps you have better sex. Grilled salmon, roasted butternut squash, and a salad with walnuts and olive oil dressing perhaps? If you have a delicious recipe that includes the foods mentioned above, please share them in the comments section. You can help other women cook up a great sex life!

Comments 16

  1. Rebecca Mackey
    January 17, 2012

    Here’s a tasty recipe for butternut squash. Enjoy!

    (Makes 4-6 servings)

    1 very large butternut squash, peeled and cut into 2 lbs. of 1 inch cubes ( 2 lbs. = 8 cups cut squash cubes.)
    1 tsp. smoked sweet paprika
    1 tsp. garlic powder
    1 tsp. onion salt
    1 tsp. fresh ground black pepper
    2 tsp. balsamic vinegar
    2 T extra-virgin olive oil, plus a little more to brush or spray the roasting pan
    salt and more fresh ground black pepper for seasoning cooked squash if desired

    Preheat oven to 375F. Peel the butternut squash and cut into 1 inch cubes, or you can use pre-cut squash cubes if you prefer.

    Put the smoked sweet paprika, garlic powder, onion powder, fresh ground black pepper, and balsamic vinegar in a small bowl. Whisk in the olive oil.

    Put the cut squash cubes into a medium-sized plastic or glass bowl and toss with the paprika/oil mixture until the squash is well-coated. Spray a flat baking sheet with olive oil or non-stick spray, then arrange squash cubes in a single layer on the sheet. Make sure each piece has a flat side facing down on the sheet, because that’s where the most browning occurs.

    Roast squash 25 minutes, then remove pan from the oven and turn the squash pieces. Put squash back in for 15 minutes, then take out of oven and turn again. Put back into the oven and continue to roast until squash is very tender and nicely browned, about 5-15 minutes more. Watch it pretty closely during this final cooking time. Total cooking time will be about 40-50 minutes, depending on how big the squash pieces are and what pan you are using.

    Season cooked squash with more fresh ground black pepper and some salt if desired. Serve hot or at room temperature.

    1. January 18, 2012

      Thanks for posting this recipe. Roasted veggies are delicious!


  2. Bethany
    January 17, 2012

    I’ve been making this salad (cabbage, cilantro, and radishes ) and topping it with sardines to get some Omega 3s at lunch time. Very tasty!

    1. January 18, 2012

      Thanks, Bethany, for the recipe. Maybe your recipe will make me finally try sardines!


  3. Rebecca Mackey
    January 18, 2012

    Spaghetti squash is a delicious, versatile vegetable to use. Here is one of my favorite recipes. There are lots of videos online on how to cook this squash–I use the microwave and cook it whole.

    Serves 6-8, can be made up to a day ahead and reheated
    1 spaghetti squash, about 3 pounds, use 4 cups for this recipe
    1 tablespoon extra virgin olive oil
    1 medium onion, finely chopped
    2 garlic cloves, minced
    Salt and freshly ground pepper
    3 large eggs
    1/2 cup low-fat milk
    2 tablespoons chopped fresh basil (1/4 cup basil leaves)
    2 ounces Gruyère cheese, grated (1/2 cup)
    2 tablespoons freshly grated Parmesan or pecorino romano
    Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
    Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
    Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

    1. January 23, 2012

      I’ve had this Spaghetti Squash casserole, and it is cheesy and delicious! You’d never know it was squash. Thanks for posting it!

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