Aphrodisiac cookbook delights with enticing recipes for love


Food and sexuality and inextricably intertwined. We use the same senses at the table to measure a great meal as we do to appreciate a fine time in bed – the eyes, the ears, the nose, the mouth, and tactile sensations. We have foreplay and we have fork play! Then there is this: great food is like great sex – both can evoke ecstatic pleas for more.


Los Angeles psychotherapist Dr. Linda Villers spent six years researching the relationship between food and sex. The results of her arduous endeavor can be found in her book Simple Sexy Food   101 Tasty Aphrodisiac Recipes and Sensual Tips to Stir Your Libido and Feed Your Love.


The culinary taste treats in this exquisitely done 248 page book reveal the time-tested, proven, key elements in the art of seduction. There are certain foods that lead to desire and intimacy and love. Simple Sexy Food  is very simply a manual for aphrodisiac cooking and sensual self-help, which offers up 101 absolutely enticing recipes along with Lore and Fun Facts that explain both the folkloric history and scientific evidence supporting the arousing abilities of each food ingredient. The book is practical, inspiring, erotic and elegant.


She offers up a virtual alphabetic pantheon of the foods, concoctions, and the sexy nutrients that you can use to entice anyone most anytime like: apples, apricots, bananas, beets, carrots, caviar, celery, cherries, chocolate, cilantro, clams, dates, eggplant, eggs, ginger, grapes, honey, ice cream, lobster, mangoes, mussels, olive oil, oranges, oysters, papaya, pears, pineapples, pomegranates, salmon, shrimp, steak, and yes strawberries, and much more.


Here is a sampling of the easy-to-follow recipes containing ingredients known for their arousal-inducing potential.


Lobster Guacamole (or ‘Lobster Guac’)


If your honey loves guacamole, surprise him or her with this special version. It is guaranteed to drive you both wild!


Sexy Foods: lobster, avocado, chili, ginger


 lobster guacomole




1 cup diced avocado (about 1 large)

2 tablespoons fresh lime juice (about 1 to 2 limes)

1/2 teaspoon finely chopped fresh cilantro

1/2 teaspoon finely chopped red onion

1/2 teaspoon seeded, minced fresh Anaheim chili

1/8 teaspoon salt

2 to 3 grindings black pepper, or to taste

2 ounces cooked lobster meat, chopped

Pickled ginger slices (gari) for garnishing

Sesame rice crackers




1. In a medium, nonreactive bowl, combine the avocado, lime juice, cilantro, onion, and chili, and carefully mix together with a spoon.

2. Add the salt and several grindings of pepper, or to taste, mix gently, then fold in the lobster.

3. Serve in chilled, large martini glasses and garnish with a little of the pickled ginger on the rim of each glass. Or use other decorative bowls and garnish with a few pieces of ginger in the

center of each serving. Accompany with the crackers.


1 1/2 cups, 2 generous starter servings


Simple Sexy Kitchen Tip: If the guacamole isn’t finished in one sitting, place a piece of plastic

wrap directly on the surface, cover tightly, and refrigerate. Then finish it up within 24 hours.


Love Skills: One of the best tools in the seduction kit is surprise. If your lover loves

guacamole, he or she is liable to do back flips when you serve this ridiculously sexy dish.



Chilled Asparagus with Lemon Sauce


This recipe needs just a few simple ingredients and a deft hand. Egg yolk and lemon complement the taste of the asparagus.


SEXY FOODS: asparagus, egg






1 1/2 pounds asparagus, tough ends removed, spears tied in a bundle

1 tablespoon cornstarch

2 egg yolks

2 tablespoons fresh lemon juice

Salt to taste

1/4 teaspoon sugar, optional




1. Set up a large bowl half full of ice and cold water.

2. Bring a large pot of lightly salted water to a boil and cook the bundled asparagus until just tender-crisp, 5 to 7 minutes.

3. Drain the asparagus, reserving 1 scant cup of the cooking liquid. Immediately immerse the asparagus in the ice bath to arrest further cooking. Drain the asparagus and set aside.

4. In a small saucepan, mix the cornstarch with a tablespoon or two of the reserved cooking liquid and blend well. Stir in the remaining cooking liquid and bring to a boil, stirring constantly. Reduce the heat to low and cook until the sauce thickens slightly. Remove from heat and allow

to cool slightly.

5. In a small bowl, beat the egg yolks thoroughly with the lemon juice then gradually stir into the cooled sauce.

6. Cook the sauce over very low heat, stirring constantly, until fairly thick. Be careful not to overheat the sauce or it may curdle. When thickened, remove from heat and continue

stirring for 1 minute.

7. Season to taste with salt, and if you prefer a slightly less tangy sauce, stir in the sugar. Allow the sauce to cool slightly.

8. Stir the cooled sauce and drizzle a little over the cooked asparagus.  Cover the asparagus and remaining sauce separately and refrigerate both for at least 2 hours.

9. To serve, attractively arrange asparagus on individual plates and serve the lemon sauce alongside.


Simple Sexy Kitchen Tip: There’s an old Roman saying, “As quick as cooking asparagus,” meaning something accomplished rapidly. And you’ve got to appreciate its prolific growth: Some will grow 10” per day and must be harvested twice a day! Hey honey, about we cook up some asparagus

over our lunch hour, and then again for dinner?


Survey Secrets Quote: “My sexiest food experience was being hand fed asparagus by a tall,

thin naked lady. Wow! That sounds almost bisexual.”




Pepper Steak with Cognac (or ‘Steak au Poivre’)


Serves 2


Sexy Foods: pepper, spirits, steak, onion (shallots), parsley




1 tablespoon black peppercorns

2 boneless beef steaks, rib-eye, sirloin, or filet mignon, 3/4 to 1 inch thick, 6 to 8 ounces each

1 tablespoon vegetable oil

1 1/2 teaspoons butter

Salt to taste




1 1/2 teaspoons butter plus 1 to 2 tablespoons softened butter

1 1/2 teaspoons minced shallot

1/4 cup beef stock

2 tablespoons Cognac

Flat-leaf parsley or watercress for garnishing




1.         To prepare the steaks: Roughly crush the peppercorns.

2.         Trim excess fat from the steaks and dry the meat with paper towels. Sprinkle half of the peppercorns on one side of each steak and press into the meat. Repeat on the other side of the steaks. Cover with wax paper and set aside for at least 30 minutes or up to 1 hour to allow the pepper flavor to penetrate.

3.         Preheat a warmer drawer or an oven to 180°F.

4.         Add the oil and butter to a small-to-medium, heavy skillet just big enough to hold both steaks in one layer. Heat on medium-high until the butter foam begins to subside.

5.         Sauté the steaks on one side for 3 to 4 minutes, keeping the fat hot, but not burning. Turn the steaks and cook the other side, about the same time for medium rare, less for rarer meat (see Tip.)

6.         Remove the steaks from the pan, sprinkle with salt, and keep warm in the oven or warmer drawer.

7.         To make the sauce: Pour out the fat but do not clean the skillet. Set the skillet over medium heat and add the 1 1/2 teaspoons butter and shallots. Cook slowly for 1 minute, then add the stock. Raise heat to high and boil down the liquid rapidly, while scraping up cooking bits and juices.

8.         Add the Cognac and boil rapidly for about 1 minute to evaporate the alcohol. Remove the pan from heat and swirl in the softened butter, 1 1/2 teaspoons at a time.

9.         Pour the sauce over the steaks and garnish with parsley or watercress. Serve immediately.


Simple Sexy Kitchen Tip: Steak is sexiest when it’s tender, juicy, and blushing inside with rosy shades. If you’re used to steak cooked through, be adventurous and try it medium rare, just this once. It might inspire a little adventure in the bedroom as well!


Survey Secrets: When participants of a survey were asked to create their own sexy menu, steak was among the top main dish choices, particularly among young men, 22-25. Potatoes were a favorite pairing, which just goes to prove that certain mainstay combinations hold definite aphrodisiac appeal.


Aphrodite Says: Peppercorns are spicy berries native to India or Malaysia. Their aphrodisiac reputation as sexual “energy” boosters dates back thousands of years. They are mentioned in both the Kama Sutra (2nd century, BCE) and in the 15th century Arabic text, The Perfumed Garden of Sensual Delight. Like sweet peppers, their color variations reflect changes with time. At the time of picking, they’re green; as they dry in the sun, they transform from red, to yellow, to brown, and finally to black. If the black husk is removed after the drying process, the result is white peppercorns, the very spiciest. Pepper ground from peppercorns was so valued in early European times that it was used as currency. Pepper in all forms stimulates saliva flow, so it’s a perfect choice to “whet” your appetite in many ways!


For many, the deep satisfaction that comes from occasional indulgence in a tender, juicy steak is surpassed only by more frequent indulgence in the tender embrace of a lover. Juicy is good.


For dessert choose the recipe you wish to entice with 


Chocolate-covered Strawberries

Cherries Jubilee Crêpes

Poached Pears with Raspberry Brandy Sauce

Chocolate Mousse with Brandied Whipped Cream

Banana Crêpes Flambées

Forget-Me-Not Cookies


For a drink to go with the meal you can whip up:


Watermelon Martini

Blueberry Mojito

Great Balls of Melon

Screaming Orgasm

Between the Sheets

Easy Breeze

Hotsy Totsy Toddy






Simple Sexy Food

101 Tasty Aphrodisiac Recipes and Sensual Tips to

Stir Your Libido and Feed Your Love

Linda De Villers, PhD



About Dr. Linda De Villers





Linda De Villers, Ph.D., is a Licensed Clinical Psychologist and Diplomate and Clinical Supervisor in Sex Therapy with the American Association of Sex Educators, Counselors and Therapists (AASECT).


For nearly three decades, Dr. De Villers has maintained a private practice and has taught psychology, health psychology and human sexuality courses at major universities and colleges. She is currently an adjunct professor in the psychology departments of Pepperdine University Graduate School, Santa Monica College, and Chaffey College.


She has had extensive media coverage and published research around the world, and is widely quoted and referenced in numerous regional, national and international media. A brief list of her appearances includes New York Times, USA Today, Washington Post, Los Angeles Times, Cosmo, Glamour, McCalls, Mademoiselle, Better Homes and Gardens, Fitness and Men’s Health in print; Discovery Health, Montel Williams, Berman & Berman, Midmorning Los Angeles and Jenny Jones Show on television; and numerous regional and national radio shows. For one year she had a monthly column in Health magazine; prior to that she was a weekly Q&A Columnist for Playboy.com.


Dr. De Villers grew up in a medical household in which healthy, sumptuous eating ruled the day. She’s spent over 30 years honing her clinical knowledge of sexuality and physical and mental health and combing it with a foodies’ enthusiasm for fine cuisine. The die was cast when she married a Frenchman and she has spent the last sixteen years and developing the playful approach to life and love and food and the practice of seduction with her husband Dennis.


Simple, Sexy Food is her second book and follows on the success of her first book, Love Skills, still in print fifteen years after publication.


She lives in Los Angeles, California. 


What People Are Saying


“Who knew food could taste good, make you feel good, and be good for you all at once? A culinary ménage à trois.”


Brigitte Matthies PhD, AOS (Le Cordon Bleu College of Culinary Arts)


“This is a fabulous book…it’s at the top of my list as a gift for friends and acquaintances who love life’s greatest pleasures.”


Sallie Foley, PhD, Co-author, Sex Matters for Women, Former AARP ‘Modern Love’ Columnist


“Simple, Sexy Food is a treasure for those who enjoy food and sex (AND for those who might want to enjoy them more!).”


Konstance McCaffree, PhD, CSE, International Sexuality Consultant, Adjunct Professor – Widener University