Sexy-time: 7 recipes to spice things up in the bedroom (Doctor's orders) 7 years ago

Sexy-time: 7 recipes to spice things up in the bedroom (Doctor's orders)

Rumours about the connection between spicy food and the horizontal mambo have been circulating for years. Our well placed sources (we are a team of spicy food lovers, natch) can confirm a little chilli is just the thing to put some pep in your step, so to speak. 

A few simple additions to your meal plan could increase your appetite for the most natural exercise we all love to indulge in. Sex.

Add these to your diet to boost your metabolism and your libido this weekend...

1. Use Cayenne pepper in this healthy Nut Brittle


One cup of muscovado brown sugar (300 g.)
1/2 cup agave syrup
Two cups of salted cashews (approximately 10 oz.)
1/2 teaspoon of cayenne pepper
1/2 teaspoon of salt
1 -2 teaspoon of freshly grated lime zest (optional)


1. Spray a baking sheet with a vegetable oil cooking spray.

2. In a medium saucepan bring the sugar and syrup to a boil (brush down the sides with a wet pastry brush to prevent crystals from forming, until sugar dissolves).

3. Cook, swirling occasionally, until mixture just starts to turn golden around the edge.

4. Stir in the cashews, cayenne, salt and lime zest . Continue to cook, stirring occasionally, until mixture is pale amber (between five and eight minutes). Gently pour onto your baking sheet without spreading. Let cool and break into pieces. Brittles can be stored in an airtight container for a week. You may fight over the last bit. But, isn't make-up sex always great?

Hat tip to Sheri Silver.

2. Use hot mustard in this pork recipe


baked pork

Serves 6


  • 1/4 cup reduced-sodium soy sauce
  • Two tablespoons of dry red wine or chicken broth
  • One tablespoon brown sugar
  • One tablespoon honey
  • 1/2 teaspoon ground cinnamon
  • Two pork tenderloins (3/4 pound each)

Hot mustard

  • 1/4 cup Dijon mustard
  • One tablespoon honey
  • One teaspoon prepared horseradish
  • Two teaspoons sesame seeds, toasted


1. In a large resealable plastic bag, combine the soy sauce, wine, brown sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for eight hours, or overnight.

2. Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let it stand for five minutes. Then, slice. 

3. In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.

Hat tip to Taste of Home.

3. Use cinnamon in this chicken recipe.


Serves 6


  • 1 3lbs chicken, cut into eight pieces (breasts, drumsticks, thighs and wings);
  • 1/2 teaspoon of sea salt;
  • 1/2 tsp black pepper;
  • 2/3 tsp cinnamon;
  • Two cloves garlic, minced;
  • 1/2 tsp paprika;
  • One onion, sliced;
  • One cup water or chicken stock


1. Preheat your oven to 204 C.

2. Combine the salt, pepper, garlic and cinnamon in a small bowl. Rub the chicken pieces with this mixture and allow it to sit for about 30 minutes.

3. Place the chicken pieces in a large roasting pan, sprinkle the meat all over with the paprika and add the onion slices to the pan.

4. Cook for 35 minutes and then reduce the heat to 177 C.

 5. Stir in a cup of water to the roasting pan and continue cooking for another 50 minutes.

6. Serve and use the juices from the pan as a sauce. Expect oohs and aahs.

Hat tip to Paleo Leap.

4. Use cumin in this duck recipe.


Serves 4


  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground star anise
  • 1/2 teaspoon ground white pepper
  • Pinch of cayenne pepper
  • Four 6 to 8 ounce boneless duck breast halves, trimmed
  • Fine sea salt
  • 1 tablespoon coconut oil
  • 2 shallots, thinly sliced
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • One tablespoon honey
  • Two tablespoons unsalted butter


1. Stir together the coriander, cumin, star anise, white pepper, and cayenne pepper in a small bowl to blend. Season the duck breasts on both sides with salt, then coat the skin side of the duck breasts with the spice mixture, forming a crust.

2. Divide the oil between 2 sauté pans and over medium heat. When the pans are hot, place 2 duck breasts, skin sides down, in each pan. Lower the heat to medium-low and cook until the skin is golden brown and crispy, 12-15 minutes. Turn the duck breasts over and continue cooking for 3-4 minutes for medium-rare. Transfer the duck breasts to a cutting board to rest. Return the pans to the stove.

3. Divide the shallots between the pans and cook over medium heat until soft, about 5 minutes. Add the orange juice, lemon juice, and honey, dividing equally. Simmer to reduce by half, about 8 minutes. Finish the pan sauce by whisking in the butter and seasoning to taste with salt. Combine the sauce into one pan.

4. Thinly slice the duck breasts crosswise and place the duck slices on four plates. Spoon some of the sauce over the duck and serve with some roasted carrots. Succulent.

Hat tip to The Daily Meal.

5. Use turmeric in this coffee recipe

Serves 3


  • Eight ounces strong coffee (brew methods vary the intensity of the coffee)
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon ground turmeric
  • One tablespoon grass-fed unsalted butter
  • 1/2 teaspoon of Udo's oil or MCT oil
  • Raw honey, to taste (optional)


1. Brew the coffee with the cinnamon and turmeric.

2. Pour the coffee into a blender along with butter, oil and raw honey (if you'd like). Process until smooth.

3. Pour into a glass and serve. The perfect boost after a morning of passion. Rahrrr.

Hat tip to Amazing Paleo.

6. Use cloves in this banana bread recipe


(Makes two mini-loaves)


  •        2 cups of almond flour with two teaspoons of baking soda
  •        2 teaspoons cinnamon
  •        1/2 teaspoon sea salt
  •        1/4 teaspoon ground cloves
  •        Two ripe bananas, mashed
  •        Two medium eggs, whisked (must include yolks)
  •        1/4 cup honey
  •        One tablespoon fresh lemon juice
  •        1/2 lemon, zest of
  •        2 tablespoons  of slivered almonds, to top


1. Preheat oven to 176 C degrees.


2. Mix dry ingredients (almond flour, baking soda, cinnamon, sea salt and ground cloves); set aside.

3. Mix wet ingredients (bananas, eggs, honey, lemon juice and lemon zest) and set aside.

4. Mix dry and wet ingredients really well.

5. Pour the mixture, equally divided, into your two mini bread pans.

6. Sprinkle ONE tablespoon of slivered almonds on top of the mixture in each of the bread pans.

7. Bake for 45 minutes (make sure you do a toothpick test to see if bread is done once those 45 minutes have passed).

8. Let cool and enjoy OR refrigerate overnight. If this is a midnight pick me up after sexytime, it's better if the bread is more solid. Ahem.

Hat tip Amazing Paleo.

7. Use garlic in this cauliflower rice recipe 

Serves 2


  • 1 clove of garlic, minced
  • One tablespoon of coconut oil
  • 1/2 head of cauliflower
  • 1/2 cup yellow onion, chopped
  • One teaspoon of salt and pepper


1. Rinse cauliflower under cool water and pat dry.

2. Using a cheese grater, grate the cauliflower to a coarse texture (approximately the size of rice grains). Using a food processor to pulse the cauliflower to desired texture works as well.

3. Heat the coconut oil in a skillet over medium heat.

4. Sauté the onion and garlic for 3–4 minutes, or until the onion is relatively translucent.

5. Add in the cauliflower rice and continue to sauté for 4–5 minutes.

6. Season with salt and pepper, and serve. This is the perfect date night dinner accompaniment.

Hat tip to Primal Palate.

Have you got a recipe that gets you (or your other half) hot under the collar? Do share... email: