Grilled Peach Salad with Honey Lemon Dressing
SERVINGS PREPARATION 15 min.
COOKING 5 min.
This Grilled Peach Salad with Honey Lemon Dressing is a sensual and nutrient-packed starter, perfect for setting the mood. Juicy grilled peaches and honey provide natural sugars for sustained energy, while arugula enhances circulation and blood flow, helping to increase sensitivity and arousal. Walnuts or almonds add zinc and healthy fats, which support hormone balance and stamina, while the cheese brings a creamy, indulgent texture that satisfies without feeling too heavy. The light, tangy dressing made with lemon, honey, and mustard seeds awakens the palate and stimulates digestion, ensuring you feel energized rather than sluggish. Dried cranberries add a touch of sweetness and antioxidants, further boosting overall vitality. This combination of flavors and nutrients not only delights the senses but also helps create the perfect prelude to an intimate evening, keeping you light, refreshed, and ready for deeper connection.
INGREDIENTS
2 ripe peaches, halved and pitted
2 cups mixed greens (arugula, spinach, or baby kale)
¼ cup crumbled feta cheese or goat cheese
2 tbsp toasted walnuts or almonds
¼ cup dried cranberries
1 tablespoon olive oil (for grilling)
Salt and pepper, to taste
For the Honey Lemon Dressing
2 tablespoons honey
1 tablespoon fresh lemon juice
1 tablespoon mustard seeds
1 tablespoon olive oil
1 teaspoon apple cider vinegar
Salt and pepper, to taste
INSTRUCTIONS
1 Preheat a grill or grill pan to medium heat. Lightly brush the peach halves with olive oil and season with a pinch of salt and pepper.
2 Place the peaches cut side down on the grill. Grill for 2-3 minutes, or until grill marks appear and the peaches soften slightly. Remove from heat and set aside.
3 In a small pan, lightly toast the mustard seeds over medium heat for 1-2 minutes, just until they start to pop and release their aroma. Be careful not to burn them.
4 In a bowl, whisk together the honey, lemon juice, olive oil, apple cider vinegar, mustard seeds, salt, and pepper. Taste and adjust seasoning as needed.
5 Combine the salad ingredients in a serving bowl and top with grilled peaches. Sprinkle with crumbled cheese and dried cranberries.
6 Drizzle the honey lemon dressing over the salad just before serving.
Rainbow Hummus Platter
SERVINGS
PREPARATION 15 min.
This Rainbow Hummus Platter is not only visually stunning but also offers a healthy and energizing start to your evening. The vibrant colors of the veggies represent a spectrum of nutrients, providing antioxidants and vitamins that boost energy levels, enhance mood, and keep the body feeling light and refreshed. Hummus, made from chickpeas, is rich in fiber and protein, promoting satiety without being too heavy. The creamy tahini and olive oil provide healthy fats that help balance blood sugar levels, making this dish a great choice to fuel your connection without leaving you feeling sluggish. This light, yet satisfying starter is perfect for sharing, adding an element of playfulness and enjoyment to your evening.
INGREDIENTS
For the Hummus
1 can (400g) chickpeas, drained and rinsed
2 tablespoons tahini
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
½ teaspoon ground cumin
Salt and pepper, to taste
Water, as needed to adjust consistency
Red pepper flakes, optional for garnish
For the Platter
1 cucumber, cut into sticks
2 medium carrots, peeled and cut into sticks
1 red pepper, cut into strips
1 cup lettuce, torn (optional for serving)
INSTRUCTIONS
1 In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper.
2 Blend until smooth, adding water a little at a time until you reach your desired consistency. Taste and adjust seasoning as needed.
3 Serve the hummus in a small bowl over lettuce, surrounded by the fresh veggie sticks.
4 Sprinkle with red pepper flakes and serve!
Baked Trout with Citrus Salsa
SERVINGS PREPARATION 20 min. COOKING 15-20 min.
This Baked Trout with Citrus Salsa is the perfect dish to enjoy together before the sparks fly. Trout is light yet satisfying, packed with omega-3 fatty acids that support circulation and boost energy - essential for feeling your best. The citrus salsa, with its refreshing blend of oranges, lemons, and a touch of heat from cayenne, not only excites your taste buds but also helps with blood flow and vitality. Plus, preparing it together gives you a chance to connect, share a playful moment, and savor something fresh and delicious before diving into the night’s real adventure.
INGREDIENTS
2 trout fillets (about 200g each)
1 tablespoon olive oil
1 teaspoon Italian seasoning (or a mix of dried basil, oregano, thyme)
Salt and pepper to taste
For the citrus salsa
1 orange, peeled and chopped
1 lemon, peeled and chopped
½ cup iceberg lettuce, shredded
1 small carrot, julienned
¼ cup purple cabbage, finely shredded
1 small cayenne pepper, deseeded and finely chopped
(optional, for a spicy kick)
2 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon lime juice
Salt and pepper to taste
INSTRUCTIONS
1 Preheat your oven to 190°C.
2 Place the trout fillets on a baking sheet lined with parchment paper. Brush the fillets with olive oil and season them with Italian herbs, salt, and pepper.
3 Bake for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork.
4 In a large bowl, combine the diced orange, lemon, shredded iceberg lettuce, julienned carrot, shredded purple cabbage, and cayenne pepper (if using).
5 Add the chopped cilantro to the mixture. Drizzle with olive oil and lime juice, then toss gently to combine.
6 Season with salt and pepper to taste.
7 Transfer the salsa to serving plates and top with trout fillet. Serve immediately.
Lemon Butter Tilapia with Rice Pilaf
SERVINGS PREPARATION 10 min. COOKING 20 min.
This Lemon Butter Tilapia with Rice Pilaf is a light and flavorful dish perfect for couples who want a refreshing and nourishing meal. The delicate tilapia fillets, cooked to perfection in a tangy lemon butter sauce, are complemented by the colorful and aromatic rice pilaf, creating a harmonious combination of flavors. This dish is not only satisfying but also provides an energy-boosting meal that leaves both partners feeling refreshed and connected before enjoying the evening together.
INGREDIENTS
For the Lemon Butter Tilapia
4 tilapia fillets (150g each)
2 tablespoons butter
1 tablespoon olive oil
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Fresh parsley for garnish
For the Rice Pilaf
½ cup rice (any variety you prefer)
1 cup chicken or vegetable broth
1 tablespoon butter
2 spring onions, finely chopped
1 garlic clove, minced
1 small carrot, finely diced
2 tablespoons canned peas and corn (for color)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
INSTRUCTIONS
1 In a medium saucepan, bring the broth to a boil. Add the rice, reduce the heat to low, and cover. Let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed. Set aside.
2 While the rice is cooking, heat the butter in a large skillet over medium heat. Add the spring onions and garlic, sautéing for about 2 minutes until fragrant and softened.
3 Add the diced carrot, peas, and corn, and cook for another 2-3 minutes, allowing the veggies to soften and combine.
4 Once the rice is ready, fluff it with a fork and combine it with the sautéed vegetables. Stir in the fresh parsley, and season with salt and pepper to taste. Set aside and keep warm.
5 Heat the olive oil and butter in a large skillet over medium heat.
6 Season the tilapia fillets with salt and pepper on both sides.
7 Add the tilapia to the skillet and cook for about 3-4 minutes per side, or until golden brown and cooked through.
8 During the last minute of cooking, add the minced garlic, lemon juice, and lemon zest to the pan, allowing the garlic to become fragrant and the sauce to thicken slightly.
9 Spoon the lemon butter sauce over the tilapia as it finishes cooking.
10 Plate the rice pilaf and top with the lemon butter tilapia fillets.
11 Garnish with fresh parsley and a slice of lemon for an extra pop of color and flavor.
Pesto Spaghetti with Sun-Dried Tomatoes and Nuts
SERVINGS PREPARATION 10 min. COOKING 15 min.
Pesto Spaghetti with Sun-Dried Tomatoes and Nuts offers a perfect balance of flavors that are both satisfying and light. The rich pesto combines beautifully with the sweet and tangy sun-dried tomatoes, while the nuts add a crunchy texture and provide healthy fats to keep energy levels up. This dish is easy to prepare, making it ideal for couples who want a quick, flavorful meal that fuels them for the evening without weighing them down. It’s the perfect pre-intimacy dinner - tasty, energizing, and full of ingredients that make you feel good.
INGREDIENTS
200g spaghetti
½ cup pesto (store-bought or homemade)
¼ cup sun-dried tomatoes, chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp nuts (pine nuts, walnuts, or almonds), roughly chopped
1 tbsp olive oil
Salt and pepper, to taste
INSTRUCTIONS
1 Bring a pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 9-10 minutes. Drain, reserving about ¼ cup of pasta water.
2 While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened. Add the sun-dried tomatoes and cook for another 2-3 minutes, allowing them to crisp slightly.
3 Lower the heat and add the pesto sauce to the pan with the sun-dried tomatoes. Stir to combine and let the pesto heat through.
4 Add the cooked spaghetti to the pan, tossing everything together. If the mixture seems dry, add a little of the reserved pasta water to help the sauce coat the noodles.
5 Stir in the chopped nuts for a crunchy texture, and season with salt and pepper to taste.
Spinach and Ricotta Stuffed Chicken Breasts
SERVINGS PREPARATION 15 min. COOKING 30 min.
This Spinach and Ricotta Stuffed Chicken Breast is the perfect dinner for couples before intimacy. The lean protein from the chicken helps fuel the body, while the spinach provides a healthy dose of iron, which can boost energy levels. The creamy ricotta adds a rich texture, and the fresh lemon zest gives a burst of brightness that will leave you feeling refreshed and light. It's a satisfying, yet not too heavy meal that enhances the mood and offers a delightful balance of flavors, making it ideal for setting a relaxed, intimate atmosphere. Plus, it's quick and easy to prepare, so you can spend more time enjoying each other’s company.
INGREDIENTS
2 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
½ cup ricotta cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
Salt and pepper to taste
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
Lemon wedges (for garnish)
INSTRUCTIONS
1 Preheat the oven to 190°C.
2 In a bowl, mix the chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, salt, and pepper until well combined.
3 Using a sharp knife, carefully create a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
4 Stuff each chicken breast with the spinach and ricotta mixture. Secure the opening with toothpicks or kitchen twine.
5 Heat the olive oil in an ovenproof skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 2-3 minutes on each side until golden brown.
6 Transfer the skillet to the preheated oven and bake for 20-25 minutes.
7 Remove the toothpicks or twine, then garnish with freshly chopped parsley and lemon wedges. Serve immediately.
Mixed Berry and Vegetable Salad with Poppyseed Dressing
SERVINGS PREPARATION 10 min.
This Mixed Berry and Vegetable Salad with Poppyseed Dressing is a refreshing, vibrant side dish that combines the sweetness of fresh berries with the crispness of vegetables. The light poppyseed dressing adds a delicate touch of flavor without overpowering the fresh ingredients. The creamy fresh cheese complements the crunch of the cucumbers and the burst of flavor from the berries, making it a perfect accompaniment to any meal. The lemon wedges provide a zesty finish, enhancing the bright flavors and offering a light, energizing feel-ideal for a pre-meal boost!
INGREDIENTS
2 cups mixed lettuce (e.g., arugula, spinach, or butter lettuce)
1 small cucumber, sliced
½ cup fresh strawberries, hulled and sliced
½ cup fresh blueberries
¼ cup fresh red currants
½ cup fresh cheese (like ricotta or goat cheese), crumbled or in small chunks
Lemon wedges, for garnish
For the Poppyseed Dressing
2 tablespoons olive oil
1 tablespoon white wine vinegar or apple cider vinegar
1 teaspoon honey (optional, for a touch of sweetness)
½ teaspoon Dijon mustard
¼ teaspoon poppyseeds
Salt and pepper, to taste
INSTRUCTIONS
1 Wash and dry the lettuce, cucumber, strawberries, blueberries, and red currants.
2 Slice the cucumber and strawberries.
3 Crumble or break up the fresh cheese into bite-sized pieces.
4 Arrange all the ingredients (lettuce, cucumber, strawberries, blueberries, red currants, and cheese) in a large mixing bowl.
5 In a small bowl or jar, whisk together the olive oil, vinegar, honey (if using), Dijon mustard, and poppyseeds.
6 Season with salt and pepper to taste. Mix well until the dressing is smooth and the poppyseeds are evenly incorporated.
7 Pour the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated with the dressing.
8 Garnish the salad with fresh lemon wedges and serve immediately.
Rice Salad with Cranberries and Nuts
SERVINGS PREPARATION 10 min.
COOKING 15-20 min.
This Rice Salad with Cranberries and Nuts is a light yet satisfying side dish that’s perfect for couples looking to enjoy something fresh and flavorful before a romantic evening. The combination of hearty rice, sweet-tart cranberries, and crunchy nuts offers a delightful contrast of textures, while the zesty lime dressing ties everything together. This dish is not only tasty but also packed with energy-boosting ingredients, making it the ideal side to complement your meal. With its vibrant colors and bright flavors, it’s a great addition to any dinner, setting a positive, uplifting mood for the evening ahead.
INGREDIENTS
½ cup uncooked rice
¼ cup dried cranberries
¼ cup cashews, roughly chopped
¼ cup almonds, roughly chopped
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey (optional)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
INSTRUCTIONS
1 In a medium saucepan, bring 1 cup of water to a boil. Add the uncooked rice and a pinch of salt.
2 Reduce heat to low, cover, and simmer for 15-20 minutes (or according to the rice package instructions) until the rice is tender and the water is absorbed. Let it cool slightly.
3 In a small bowl, whisk together the olive oil, lime juice, and honey (if using). Season with salt and black pepper to taste.
4 In a large mixing bowl, combine the cooked rice, dried cranberries, cashews, and almonds.
5 Drizzle the dressing over the salad and toss gently to combine.
6 Sprinkle with freshly chopped parsley before serving.
7 Serve at room temperature or chilled.
Roasted Potatoes with Chili Honey Drizzle
SERVINGS
PREPARATION 15 min. COOKING 25-30 min.
Roasted Potatoes with Chili Honey Drizzle are not only a flavor-packed side but also a perfect prelude to a romantic evening. The potatoes give you a comforting base, offering slow-burning energy, while the chili honey drizzle brings a dynamic mix of heat, sweetness, and depth. The chili helps boost circulation and stimulates the senses, setting the stage for intimacy. The addition of soy sauce and apple cider vinegar creates a tangy balance, adding layers of complexity to the dip. Whether you drizzle or dip, this dish combines textures and flavors that will leave you both satisfied and in the mood for more.
INGREDIENTS
4 medium potatoes, peeled and cut into bite-sized pieces
1 tablespoon olive oil
Salt and black pepper, to taste
2 tablespoons honey
1 teaspoon chili flakes (adjust to your spice preference)
1 teaspoon smoked paprika
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
Fresh parsley, finely chopped, for garnish
INSTRUCTIONS
1 Preheat your oven to 200°C.
2 In a large bowl, toss the potato pieces with olive oil, salt, and pepper until well coated.
3 Spread the potatoes evenly on a baking sheet lined with parchment paper.
4 Roast the potatoes for 25-30 minutes, flipping halfway through, until they are golden and crispy on the edges.
5 In a small saucepan over medium heat, combine honey, chili flakes, smoked paprika, soy sauce, and apple cider vinegar.
6 Stir well and bring to a gentle simmer. Let it cook for 2-3 minutes, allowing the flavors to meld together.
7 Once the drizzle thickens slightly, remove from heat and set aside.
8 Once the potatoes are done roasting, remove them from the oven and transfer them to a serving dish.
9 Drizzle some of the chili honey sauce over the hot potatoes and garnish with freshly chopped parsley.
10 Serve the remaining chili honey drizzle on the side as a dipping sauce, allowing your partner to dip the crispy potatoes into the spicy-sweet glaze.
Almond Cake
SERVINGS
PREPARATION 10 min.
COOKING 30-35 min.
This almond cake is the perfect dessert for couples to share before an intimate evening. Light yet satisfying, it’s made with almond flour, rich in healthy fats and vitamin E, which support hormonal balance and boost circulation. The natural sweetness of maple syrup ensures steady energy without a sugar crash, while olive oil adds heart-healthy fats that enhance overall vitality.
With its delicate almond and vanilla flavors and a refreshing hint of lemon zest, this cake feels both indulgent and energizing. Easy to prepare together, it turns baking into a shared moment of connection, setting the stage for a romantic and memorable night.
INGREDIENTS
2 cups almond flour
3 large eggs
1/3 cup pure maple syrup (or honey)
¼ cup unsweetened almond milk
¼ cup olive oil (or melted coconut oil)
1 tsp pure vanilla extract
½ tsp almond extract (optional)
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
Zest of 1 lemon (optional)
INSTRUCTIONS
1 Preheat your oven to 175°C. Grease an 20-cm round cake pan and line the bottom with parchment paper.
2 In a large bowl, whisk together the eggs, maple syrup, almond milk, olive oil, vanilla extract, and almond extract.
3 In a separate bowl, mix the almond flour, baking powder, baking soda, salt, and lemon zest (if using).
4 Gradually fold the dry ingredients into the wet mixture until well combined. The batter will be slightly thick.
5 Transfer the batter into the prepared cake pan and smooth the top with a spatula.
6 Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7 Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8 Optionally, dust with powdered sugar and top with fresh berries. Enjoy!
Lemon Coconut Energy Bites
SERVINGS PREPARATION 10 min.
These Lemon Coconut Energy Bites are the perfect sweet treat for couples before intimate moments. Packed with natural ingredients like coconut and lemon, they provide a light, energizing boost without weighing you down. The fresh citrusy flavor enhances alertness, while the healthy fats from coconut offer sustained energy. These bites are both refreshing and satisfying, setting the mood with their uplifting, zesty taste - ideal for a delicious, guilt-free indulgence before a romantic evening.
INGREDIENTS
1 cup unsweetened shredded coconut
¼ cup rolled oats
¼ cup almond flour
2 tbsp honey or maple syrup
2 tbsp coconut oil, melted
2 tbsp fresh lemon juice
1 tbsp lemon zest (for garnish)
½ tsp vanilla extract
Pinch of sea salt
INSTRUCTIONS
1 In a large bowl, combine the shredded coconut, rolled oats, almond flour, honey (or maple syrup), melted coconut oil, fresh lemon juice, vanilla extract, and a pinch of sea salt. Add the mixture to a food processor and process until smooth.
2 Roll the mixture into small, bite-sized balls, about 2cm in diameter. If the mixture feels too sticky, dampen your hands with a little water or additional coconut oil to help roll the bites.
3 Place the rolled energy bites on a baking sheet or plate lined with parchment paper. Refrigerate for at least 30 minutes to allow them to firm up.
4 Once chilled, remove the energy bites from the fridge. Garnish each bite with a sprinkle of fresh lemon zest for an extra burst of citrus fragrance. Serve chilled.
Pineapple Apricot and Lime Punch
SERVINGS PREPARATION 10 min.
This vibrant punch combines the sweet and tangy flavors of pineapple, apricot, and lime, creating a refreshing and energizing drink that sets the tone for a relaxed and enjoyable evening. With its light yet flavorful profile, it’s a perfect balance of fruitiness and sparkle, offering a playful boost of energy without overwhelming the senses. The addition of rum adds a gentle warmth, making this punch an ideal way to enhance the mood and share a light, tropical moment together before spending time in each other's company.
INGREDIENTS
½ cup pineapple juice
½ cup apricot juice (or pureed apricots)
Juice of 1 lime
1 tbsp honey or agave syrup (optional, adjust to sweetness)
¼ cup sparkling water (optional)
30 ml rum
Ice cubes
Sliced lime, for garnish
Fresh mint leaves, for garnish
Pineapple slices, for serving
INSTRUCTIONS
1 In a mixing glass or small pitcher, combine the pineapple juice, apricot juice, lime juice, and rum. Stir well to combine. If you prefer a sweeter punch, add honey or agave syrup and stir until dissolved.
2 Add ice cubes into two tall glasses. Pour the juice mixture evenly into each glass.
3 Optionally, top each glass with sparkling water (or club soda) to give it a refreshing fizz.
4 Garnish with sliced lime and a few fresh mint leaves. Serve with a slice of pineapple on the side for an extra tropical touch.
Make it into a mocktail
1 To make this Pineapple Apricot and Lime Punch into a mocktail, simply skip the rum and replace it with sparkling water or soda for a refreshing, bubbly texture. You can also add a splash of coconut water or even a bit of fresh fruit juice for a richer taste.
Sparkling Cherry Orange Mocktail
SERVINGS PREPARATION 10 min.
This Sparkling Cherry Orange Mocktail is a delightful and refreshing drink that sets the perfect tone for a relaxed and intimate evening. The blend of cherry juice and fresh orange juice offers a perfect balance of sweetness and tang, while the sparkling water adds a bubbly, refreshing touch, making it light and energizing. The vibrant layers and refreshing mint garnish not only appeal to the senses but also offer a mood-lifting experience. With its balance of flavors and gentle energizing qualities, this mocktail is an ideal choice for couples looking to enjoy a refreshing, yet calming drink before sharing a special moment together.
INGREDIENTS
½ cup cherry juice (thicker consistency)
½ cup freshly squeezed orange juice
½ cup sparkling water or club soda
1 cup crushed ice
Orange slices, for garnish
Fresh mint leaves, for garnish
INSTRUCTIONS
1 Take two tall glasses and evenly distribute the cherry juice at the bottom of each. The thicker consistency will help it stay at the bottom for a layered effect.
2 In a separate pitcher, mix the orange juice with the sparkling water. Slowly pour the orange mixture over the back of a spoon into each glass to create a layered appearance.
3 Top each glass with crushed ice, filling to the brim.
4 Add a slice of orange to the rim of each glass and a sprig of fresh mint for an elegant finish.
Make it into a cocktail
1 To transform this mocktail into a cocktail, simply add a shot of vodka or rum to the cherry and orange juice mixture before topping it with sparkling water. Stir gently to combine the ingredients and enjoy a refreshing, slightly boozy twist on this vibrant drink. The vodka will add a smooth, clean flavor, while rum offers a hint of sweetness that complements the fruitiness of the juice.
For the past 15 years, Azra has been crafting and capturing the art of food. Her expertise spans healthy, visually appealing, and affordable recipes, ensuring that indulgence and nutrition go hand in hand. She has authored and contributed to various cookbooks, focusing on weight loss, health, and creative twists on classic dishes.
Colophone
The Sex Cookbook
Copyright © Helmin & Sorgenfri, 2025
Recipe photos Azra Hodza
Text Jesper Helmin & Azra Hodza
Editor Jesper Helmin
Bookdesign og Layout butter am brot = Morten Svendsen
ISBN 978-87-94190-52-7
1. edition, 1. circulation Printed in EU
Helmin & Sorgenfri Nivå Strandpark 21 DK-2990 Nivå Denmark
www.helminsorgenfri.dk