soupnancy

Aphrodisiac foods - Why not?

As I work on my upcoming Valentine’s menu, for inspiration beyond the local & wild ingredients, I like to delve into the world of supposedly ‘aphrodisiac’ foods for fun...  It’s such an amusing exercise - a delicious mix of history, romantic lore and impossibly complicated (not to mention incomplete) science.

We as a race have been interested in supplements that spice up our sex-life forever. There are foods that historically have been deemed to enhance fertility or sexual performance over the ages, for mythological, anecdotal, or culturally symbolic reasons. Sometimes who knows how they acquired their sexy status - because they resemble genitalia in some form, say phallic in design like a carrot or because directly associated with reproduction ex. eggs, caviar, seeds. All it took for the strawberry to be linked to love was to be red, heart shaped and dippable in chocolate.

More scientifically based are those foods considered aphrodisiac due to an important source of specific chemical compound(s) that promote or are involved in the production of sex hormones, that increase estrogen or testosterone levels (fenugreek) or because they have useful building blocks for the cause – the right fats, high in iron, vitB and K like (oysters, avocado, red meat). Even celery contains the plant equivalent of testosterone and increases pheromones!

The ancient Greeks worshiped the fig for all things sexual perhaps because of its organlike shape or that it is symbolically full of seeds. Turns out that the little fruit was a good choice – quite sensual thanks to its high concentration of anti-oxidants, flavonoids and polyphenols and iron - all conducive to getting it on.

Some foods can boost libido by being super nutritious, high in Zinc, packed with electrolytes, vitamins and minerals.  Like oysters, okra and coconut.

Others like coffee, garlic and chili pepper can rev up sex drive because they increase blood flow, energy, or simply make you feel good by spiking dopamine levels thus improving mood, and stamina. The Romans considered rocket (spicy greens) to be ‘hot’, maybe because they are full of vitamins and minerals? Some chemical compounds directly trigger dopamine release, but so does overall deliciousness, right?

Seems like anything that induces pleasure upping the endorphins, or that is super healthy and stimulating and/or that relaxes the body’s inhibition while stimulating the senses could do the trick!

Oysters really do top the list (and all bivalve mollusks) as they are high in Zinc which helps regulate sex hormones and increases dopamine, not to mention that an oyster is one of nature’s most complete, nourishing, energizing bites.

Almonds have long been a symbol of fertility in many cultures; pistachios contain 2% L-arginine, an amino acid involved in the regulation of vascular function and blood flow, and like all nuts and seeds, both are highly nutritious and full of the good fats used by the body for sex.

Infamously, red wine(resveratrol) and chocolate (phenethylamine) are favourites, packing powerful anti-oxidants that are anti-inflammatory and increase blood flow, on top of providing much pleasure to most people.

The Asian darling, a fruit called maca, is the most scientifically documented edible aphrodisiac, but there are other more common (to us) fruits & veggies that are surprisingly good candidates too!

Watermelon contains citrulline, which is like ‘Nature’s Viagra’, relaxing vessels that control sex drive.

Pomegranate, aka ‘the love apple’ is so high in antioxidants, increases testosterone, and stimulates appetite and mood.

Coconut is packed with the same electrolytes found in our blood, minerals like Ca, Mg, K among other minerals, providing an energy boost.

Avocado is full of Vit B6 and good fats important in sex hormone production.

Asparagus, not only phallic in design, but high in Vit.E, also does increase blood flow and oxygen.

Okra appears to be a real winner being rich in Mg (relaxant), iron, folate, zinc, vit B and nutrients.

The list of potential players goes on with many herbs and spices chemically offering up some kind of ambrosial hit such as basil, ginger, saffron, coriander, artichokes,..

And then of course, there’s that most natural of elixirs -honey, which was Hippocrates’ favourite prescription, and actually does increase testosterone levels on top of being sweet, energy and nutrient rich.

The neat thing is that science does back up many claims to a certain extent in theory, at least. In reality, the effects of any bite of food are miniscule in the big picture, as in you would have to eat so much chocolate or asparagus to register a significant difference.

However, there is an elephant in the room, and you guessed it, it is ... The placebo effect! Which is REAL and has more of an influence than any other physiological effect due to the chemical composition of the food.

In other words, some foods are technically better than others for a steamy dinner date, but basically, if you find a certain food or drink sexy, it can be!

That doesn’t mean we can’t crack the bubbly and play around with our food on Valentine’s Day, or anytime for that matter...

My cooking remains primarily about deliciousness and the quality of the ingredients - mostly local and wild, yet for this menu theme in winter, I do exceptionally bring in a few more exotic ingredients, so I have packed my menu with these said aphrodisiacs especially since they happen to be tasty too. Besides, I like to think that my guests with have all chances on their side for a sumptuous evening, and maybe even get lucky, haha..

https://jardinssauvages.com/menus/

Bonjour, (an English message will follow..) 

Notre menu St-Valentin, ‘Sauvage et Aphrodisiaque’ est disponible samedi le 10 et 17 février à 19h; sur réservation seulement; vous pouvez venir en couple ou en groupe.

C’est un menu dégustation cinq services (entrée, soupe, salade composée, plat et dessert); Apportez votre vin, bière ou porto.

120$ par personne tout inclus.  150$ pour La Totale, Menu Deluxe (menu 7 services avec foie gras et fromage)*

120$ (90.75+ 15% pb 13.61 + 5.22TPS+ 10.41TVQ); 150$ (113.45 + 15% pb 17.02 + 6.52TPS +13.02 TVQ)

Payable en argent comptant ou par chèque le soir même, ou par carte de crédit au téléphone lors de la réservation.

Vous pouvez consulter le menu ici : http://www.jardinssauvages.com/?nom=menus&m=mval18 

Pour réserver, SVP appelez au 450-588-5125.

Je vous invite à visiter notre site pour l’horaire de nos activités pour l’année 2018, incluant le calendrier de dates pour les menus ‘pop-ups’ saisonnier (quand vous pouvez venir 2 ou 4 sans accompagner un groupe) et notre fameux menu champignon..) En dehors de ces dates, le resto ouvrira que pour des groupes de 6 et plus. Le menu thématique suivra les saisons comme toujours avec plantes et champignons sauvages à la une, gibier et produits du terroir, toujours affiché sur le site à l’avance.

On va continuer la visite libre le dimanche après-midi cet été.

*Le prix du menu est maintenant ajusté ‘tout compris’ (incluant taxes et service), nous n’avons pas monté nos prix! Ça fait longtemps que nous voulions adopter cette formule mais nous hésitions à la faire parce que ça paraît plus cher et qu’on paie tous plus de taxes (sur ce qui aurait été pourboire). Par contre, c’est juste plus logique et plus simple pour tous. C'est aussi important par principe (impliquant le partage des pourboires/équité salariale). Nos serveurs sont payés un salaire régulier comme tous les employées, selon compétence et expérience inclus dans le prix.

Ateliers et Stages au printemps

Autre nouveauté, ce printemps, il y aura une série d’ateliers le dimanche après-midi, ouvert au publique sur les plantes sauvages et champignons sauvages de la cueillette à la cuisine (sur réservation avec dépôt). http://www.jardinssauvages.com/?nom=une

Et des jours de stage les lundi matins en mai (ou les gens peuvent s’inscrire pour apprendre en travaillant, cueillir avec/pour François (places limitées).. Liens

Avez vous gouté à nos soupes et plats cuisinés ‘prêt à manger’?

Notre kiosque au marché Jean Talon est ouvert 7 jours : où nous avons notre gamme de légumes et champignons sauvages du Québec congelés, plats cuisinés et conserves, notre grande variété de produits transformés ‘local et sauvage’ – vinaigrettes, moutardes, épices, aromates et thés.. Nouveautés : confiture aux fraises des champs, ketchup chicoutai, notre menu de tisanes et notre soda sumac-érable (sans sucre rajouté).. http://www.jardinssauvages.com/?nom=produits

L’Actualité 

Un petite article dans la revue l’Actualité qui nous mentionne : http://lactualite.com/art-de-vivre/2017/12/08/la-foret-dans-lassiette/ 

Au plaisir,

François et Nancy 

Vous pouvez aimer notre page facebook aussi pour avoir les nouvelles et menus à jour.

Twitter/Instagram : @soupnancy #LesJardinsSauvages 

Merci

Greetings,

Our Valentine’s Day Menu is Wild & Aphrodisiac and available two Saturday nights at 7pm the 10^th and 17th of February,

The menu: http://www.jardinssauvages.com/?nom=menue&res=m&m=val18en

It’s a five course meal (entrée, soup, composed salad, main, dessert) for 120$ all included* or the Delux Menu 150$* for 7 courses with foie gras and cheese.

 (120$ (90.75+ 15% tp 13.61 + 5.22TPS+ 10.41TVQ); 150$ (113.45 + 15% tp 17.02 + 6.52TPS +13.02 TVQ))

Bring your own wine, beer or porto.

On reservation only.

Payment is by cash or cheque on spot, or by credit card by phone in advance/upon reserving.

We are 45 minutes NE of Montreal on Route 341 (15 minutes from the 40).  For more information, you can visit the website www.jardinssauvages.com or call the restaurant. 

To reserve, please telephone 450-588-5125.

*You will notice that the menu price is now adjusted to be ‘all included’ (tax and service), so no tipping necessary and no, we haven’t upped our price. This formula makes more sense all-round, being more logical and simple for everyone, not to mention on principle (implying tip-sharing for more equitable pay structure). The waiters are paid a salary based on their job description, competence and experience, like all employees, that is included in the ticket price. We have long wanted to adopt this but held back due to ‘sticker shock’ and fact that more of the bill goes to taxes (on what would have been tip), and this remains frustrating/a challenge. We hope our customers will understand and appreciate the change, figuring that most people were tipping more than this 15% before tax.

Our schedule for the season is up on the home page of the website, starting with the maple menu in April and including all dates for our seasonal pop-up events, as well as the famous fall mushroom event.. Beyond these set calendar dates when you can come 2 or 4 people without a group, the restaurant will only open for groups of 6 or more.

We will continue our open visit on Sunday afternoons this summer.

This spring, there will be a series of workshops on foraging and cooking wild foods on Sunday afternoons (on reservation with deposit).

As well as the possibility of ‘stage’ Mondays in May where people can sign up to pick with François, learn while working..   http://www.jardinssauvages.com/?nom=une

Have you tasted our soups and ready-to-eat cooked dishes?

We invite you to visit our stall Jean Talon Market open seven days: On offer alongside a few local cultivars are our wild and local mushrooms and vegetables that are frozen, vacuum packed and ready to eat as well as our soups and sauces, cooked dishes and long line of preserves. Beyond dried mushrooms and teas, herbs and spices, mustards vinaigrettes and pickles.. Novelties: wild strawberry jam, cloudberry ketchup, sumac maple soda (with no added sugar).. http://www.jardinssauvages.com/?nom=produits

L’Actualité magazine – An article in the current L’Actualité on wild herbs that features us. http://lactualite.com/art-de-vivre/2017/12/08/la-foret-dans-lassiette/

Enjoy the winter!

Hope to see you soon,

Nancy and François

La Table des Jardins Sauvages

17 Chemin Martin, St.Roch de L’Achigan

450-588-5125

www.jardinssauvages.com

You can always like our Facebook page to follow our news and up to date menus.

Twitter/Instagram @soupnancy #LesJardinsSauvages

Thank you.