Start
With a Sexy Salad
A salad with sex appeal? Yes, it can
be done! My husband isn't a huge fan of leafy greens, but if I mix them up with
other goodies, I can get him to dig in. This year I'll toss some baby spinach
with sliced strawberries and diced avocado. The spinach is a rich source of
folate, which plays a role in heart health by breaking down homocysteine. Too
much of this amino acid can lead to atherosclerosis. Sweet, juicy strawberries
are loaded with the antioxidant vitamin C (one cup has 89 milligrams), and they
also add a vibrant shot of red. Creamy avocado packs heart-loving
monounsaturated fats, plus potassium, which is essential for healthy blood
pressure. I'll dress it all with a light mix of extra-virgin olive oil, sherry
vinegar, orange zest, and a touch of agave nectar.
The
Main Event
Nothing kills a romantic mood faster
than a heavy dinner, so I like to keep things light, and that usually means
serving seafood. While oysters are the king of zinc—the mineral that's touted
for boosting libido—they are not necessarily the easiest things to serve at
home. Instead, I like sautéing scallops or large peeled shrimp (just two to
three minutes per side) in a hot, oiled pan. Season them with salt and pepper,
sauté, and then serve over fresh pappardelle with a bit of lemon juice and
freshly chopped parsley, and you have a satisfying meal that still leaves
plenty of room for dessert.
Getting
Warmer
Now we're getting to the really good
stuff. You know what I'm talking about—chocolate! Rich in heart-protective
flavonols, dark chocolate has been shown to help lower blood pressure, reducing
the risk of stroke and heart disease. While chocolate does contain some
saturated fat, it's comprised mostly of stearic acid, and unlike most saturated
fats, it doesn't increase your cholesterol levels. And perhaps even more
importantly on Valentine's Day, chocolate boosts your level of serotonin, a
neurotransmitter that helps boost mood and increases sexual desire.
This year, go beyond a box of
chocolates and heat things up with chocolate fondue. You and your sweetie will
have fun dipping fresh mango (a good source of fiber), sliced banana (lots of
potassium), marshmallows (look for the handcrafted variety), and, if you really
want to be decadent, shortbread, into rich, molten chocolate.
Start with a bar or chunks of
chocolate that have at least 62 percent cacao (check the package). Then warm it
in the top of a double boiler until it's melted. If you don't have a double
boiler, place a heat-proof bowl over a saucepan of simmering water, and place
the chocolate in the bowl, stirring occasionally until it's smooth. Stand the
mango on a cutting board with the stem end down, then slice it with your knife
about ¼-inch from the center, down both sides of the pit that runs through the
center. This will give you two mango "cheeks," which you can then
make parallel slices in (be careful not to cut through the skin) before
scooping them out with a spoon. The banana can simply be peeled and sliced into
rounds.
If you don't have a fondue set (we
don't), you can pour the liquid chocolate into two small bowls and serve the
fruit and other goodies in another bowl. Then use wooden skewers, like the kind
used for grilling, to dip your fruit into the chocolate. A-ma-zing!
Some
bubbly.
And of course, a romantic dinner
wouldn't be complete without some bubbly. I love the sparkling wine from
California's Schramsberg winery, but a nice bottle of cava or prosecco is
generally cheaper and just as celebratory.
Whether you're toasting to a love that's
new or tried and true, or just kicking it with some friends, I hope you have a
delicious Valentine's Day.
Courtesy of Frances Largeman-Roth, usnews.com. Frances Largeman-Roth, RD, is a
best-selling author and nationally recognized health expert, and the former
Food and Nutrition Director at Health magazine for nearly eight years. Prior to
that, she was part of the editorial team at the Discovery Health Channel and
was managing editor at FoodFit.com. Frances is the author of Feed the Belly:
The Pregnant Mom's Healthy Eating Guide and co-author of the best-selling The
CarbLovers Diet and The CarbLovers Diet Cookbook. Frances earned her
undergraduate degree from Cornell University and completed her dietetic internship
at Columbia University in New York.
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