Passion by Design

Designing a Life of Passion, Possibility and Purpose


Recipes for Romance 
Purchase a copy of Passion By Design     

6 Sexy Food Tips for Passion
Some foods are thought to enhance the libido, mood, or sexual experience...try these and see what you think!

1. Celery or Pineapple: These two foods are said to freshen your scent and taste. 

2. Oysters: Oysters are the most well known of the aphrodisiac foods. The zinc in oysters is said to enhance the male libido, sperm and testosterone production.

3. Chili Peppers and Ginger: Both of these foods enhance blood flow which can increase your sexual pleasure.

4: Bananas: Have B vitamins which help regulate mood. 

5. Spinach, Arugala, Kale: Leafy greens which are blood purifying and help remove toxins. This increases blood efficiency

6: Flax Seed, Olive Oil, Walnuts: All have Omegas which enhance overall mood and hormone balance.

Try this recipe with a glass of chilled champagne
Passion Dip Into Decadence

Easy and unbelievably addicting. This one you can eat in bed, served on a tray. 

2 to 3 cups packed shredded Jarlsberg Cheese (or Swiss)
1 cup Mayonnaise
1/2 cup chopped white onions
One long baguette, French or Sour Dough 

Stir all ingredients together and put into a small baking dish. Bake at 350 degrees until lightly browned on top...about 25 minutes. Serve with a thinly sliced baguette.

(A friend of ours, Catherine Mann, shared this recipe. Even though it's rich and's irresistable!)

This recipe is true love!
Pasta Napoli

3    pounds Roma Tomatoes, chopped
4    cloves garlic, minced
1/2 cup butter
1    bunch fresh basil, slivered
1/2 cup freshly grated Parmesan Cheese
1/2 cup Romano Cheese
1    pound penne, spaghetti, or linguini pasta 

Fill a large pot with water and add salt so that it has a slightly salty taste. Bring to a boil.

Meanwhile, Put the chopped Roma Tomatoes in a medium sauce pan with the garlic. Bring to a boil and cook on medium heat for 20 minutes. Add salt and pepper to taste. Remove from the stove. Add the basil, butter, Parmesan and Romano Cheese. Cover and keep warm.

Add the pasta to the boiling, salted water. Cook the pasta for 9 to 11 minutes, taste to make sure it is just right! Drain, then toss the sauce with the cooked pasta and serve with a crispy loaf of Italian Bread.

(Here's a little tip: if the Roma tomatoes aren't as flavorful as they should be, add a can of chopped tomatoes and their juice to the fresh tomatoes. You can reduce the number of fresh tomatoes by 3 or 4 if you are adding the canned.)

(This recipe is courtesy of Karen Baldwin who taught us how delicious a very simple recipe could be!)
Massaged Kale

Kale is one of the best greens for you! Enjoy this version!
1 head of Kale, washed and air dried, preferably organic
1or 2 teaspoons sea salt
1 large clove garlic finely minced
1 large lemon, juiced
1/3 cup Extra Virgin Olive Oil
1 teaspoon of Grey Poupon mustard (optional)

Remove thick stems from the leaves. Chop Kale in slivers so it is almost in shreds like cole slaw. Massage Kale with the sea salt several minutes until Kale is more tender. (this breaks down the tough fibers of the Kale). Massage in the minced garlic. Combine the juice of the lemon, the olive oil,  and the Mustard, whisking it together. Add to the Kale, tossing it until combined thoroughly. Let sit in the refrigerator for an hour or so before serving.

This keeps a few days, covered tightly, in the refrigerator. 

Food is the nectar of Goddesses when prepared beautifully and with love. It can be an aphrodisiac to your romantic relationship! It sets the stage for romance by delighting all the senses! 
Sight! Taste! Scent! Touch! Feel! 

Water, water, everywhere.  Always have purified water available.  Purchase a beautiful water bottle with a wide neck so you can add lemon, cucumbers, etc.  Enjoy!
Keep a pitcher of water with lemon or cucumbers chilling in your refrigerator for easy enjoying.
Select a beautiful glass that is your special water glass.  You will enjoy drinking water more if it is pleasing to your eye.
Take a glass of water with you to bed.  The first thing you reach for in the morning will help flush out impurities.   Water clears your skin and revitalizes the cells of body.

For the Holidays...or any time of the Year!
There are loads of anti-oxidents in cranberries, that's how we can justify this divine Chutney! Also, peppers raise your metabolism and said to be an aphrodisiac!

Chipotle Cranberry Chutney

2 chilies from a can of Chipotle Chilies in Adobo Sauce
1  12 oz package fresh or frozen cranberries
1/4 cup water
1 1/4 cups sugar
3 Tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 cup coarsely chopped pecans

Finely chop the chilies on a plate. (they stain cutting boards!) Place the cranberries, water, sugar and lemon juice in a medium saucepan. Heat over medium heat until the sugars dissolve. Continue cooking until the cranberries begin to pop. Stirring, add the spices and chopped chilies. Heat a little longer to heighten flavor, then add chopped pecans. Let the sauce cool. If it's too thick, add a little boiling water. Pack in a jar and it keeps for a couple of weeks...unless you eat it.

For information on the dishes "Organic" by Orion, please contact us on Facebook: Passion by Design

Your lover will love you forever for this one

Key Lime Pie

1 1/2 cups graham cracker crumbs, finely crushed
3 Tablespoons sugar
1/3 cup butter, melted
3 ounce package cream cheese, room temperature
2 egg yolks
1 whole egg
1/2 cup key lime juice (bottled or fresh squeezed)
1 can Eagle Brand Sweetened Condensed Milk (no substitute for this!)

Combine graham cracker crumbs, sugar and melted butter. Press into an 8 or 9 inch pie pan or tart pan. Bake at 350 degrees for 8 minutes. Remove from oven.
Meanwhile, combine cream cheese, egg yolks, whole egg and beat in a mixer until cream cheese is no longer lumpy. Add lime juice, then Eagle Brand milk. Pour into the baked crust and bake for 20 minutes more. Allow pie to cool 10 minutes then refrigerate. Decorate with whipped cream if desired.

(This recipe originally started from the bottle of key lime juice, but then got Sandy improvised and added the cream cheese to make it more full's a sought after recipe! Enjoy!)

Arugula and Baby Greens Salad

1 bunch Arugula
1 small bunch baby greens
1 lemon, juice of
1 Fuji apple, thinly sliced8 oz. Gorgonzola cheese, crumbled

1 shallot, minced
2 Tablespoons White Balsamic Vinegar
1/4 cup apricot preserves
1/2 cup light olive oil
salt and pepper to taste

 1/2 cup candied pecans or walnuts and/or 1/2 cup dried cranberries                                                  

Combine washed and dried arugula and baby greens in a salad bowl. Squeeze lemon juice over greens. Add thinly sliced apple and Gorgonzola cheese, crumbled.

Make the dressing in a blender: Combine the shallots, vinegar, apricot preserves, and oil in the blender. Blend with on/off pulses so it is well combined but not completely pureed smooth. You want to have texture.

Add desired amount of dressing to salad and toss. Season with salt and pepper to taste. Sprinkle with candied nuts and cranberries if desired.

(Paula found this recipe and we improvised, and played with it, and created a brand new recipe! It's delicious!)

This is one of the most versatile sauces on the planet! I am never without a jar in my refrigerator.
1 or 2 cloves garlic
1 cup nuts (pecans, almonds, or walnuts...your preference!)
1 good size bunch fresh basil
1/2 cup grated Parmesan Cheese
1 cup Olive Oil (or more)

In a food processor, using the steel knife, mince the cloves of garlic. Add the nuts and use on/off pulses to coarsely chop the nuts. Do not over chop! Add the fresh basil (removing heavy stems) and pulse on/off until blended with the nuts. Add the Cheese and the Olive Oil. 

Blend until thoroughly combined, but still grainy in texture. You DO NOT want a puree. You want it with texture. Add more olive oil if needed, in order to make a spreadable texture.  

Pack in 8 oz jars up to 3/4 inch from the top (it should make 2 or 2 1/2 jars). Pour olive oil to seal the top of the pesto. Store in refrigerator and use within a few days....Or freeze for several months and defrost an hour or so before needed.

Here are all the wonderful things you can do with Pesto:
  • Spread on toasted baguette bread and sprinkle with additional Parmesan and broil until cheese is slightly browned for a new kind of Garlic Bread.
  • Heat half and half in large skillet, add several dollops of Pesto to taste. Add cooked pasta and toss in the skillet until thoroughly coated. You can add more half and half or pesto to taste.
  • Grill or pan fry boneless, skinless Chicken breasts (season with salt and pepper)  that have been pounded to 1/2 inch thickness. Add a dollop of pesto on top of each breast before serving
  • Grill or broil salmon or other fish and add a dollop of pesto just before serving
  • Pannini (grilled sandwiches). Add pesto to one side of a slice of Italian or French bread or Ciabatta Roll and layer on proscuitto, thinly sliced tomatoes, provolone or Jarlsberg Cheese, and fresh arugula. Grill on a pannini maker of a frying pan over low heat, until cheese is melted.
  • A Dip! Serve in a small crock with rounds of a baguette or Pita Chips
  • Add a dollop of pesto on top of a mound of garlic mashed potatoes
  • make a salad, layering sliced tomatoes, sliced buffalo mozzarella, fresh basil leaves, and Kalamata Olives. Thin the pesto a bit with olive oil and drizzle over the layers. Sprinkle with toasted pine nuts if desired.
We'd love to hear more ideas from you! Write to us on Facebook!