Quick Broccoli & Mushroom Sauté**
Chocolate Coconut Mousse***
*Protein has been shown to naturally boost levels of dopamine and noepinephrine, two chemicals in the brain that heighten sensitivity during sex. Steak is also packed with zinc, a mineral that boosts libido by reducing production of a hormone called prolactin, which may interfere with arousal. Fatty steaks, such as rib-eyes, are high in cholesterol, from which testosterone is produced in the body.
**Broccoli contains DIM (click here to read about DIM). Butter contains cholesterol, from which testosterone is produced in the body.
***Chocolate contains phenlethylamine, a chemical believed to produce the feeling of “being in love”.
(Edited from The 4-Hour Chef by Timothy Ferriss)
•2 Thick, Grass-fed Ribeye Steaks
•Expeller Pressed, Coconut oil
•Fresh Rosemary stems (if desired)
•Grass-fed butter (if desired)
One to two days before, pat steaks dry with a paper towel. Salt them heavily on both sides. Place in a pan or dish, cover and place in the refrigerator overnight or up to two days to “dry-brine” them, adding flavor and tenderizing the meat.
Two and a half hours before cooking, remove steaks from the refrigerator, rinse them off, pat them dry again and season with salt, black pepper and minced garlic. Allow them to sit on the counter for an hour and a half.Then move the steaks to the freezer for one half hour. This eliminates surface moisture from the meat.
Preheat the oven to 200 degrees.Remove the steaks from the freezer and quickly sear them on both sides in a very hot pan. Use an organic, expeller pressed and refined (to avoid a coconut flavor) coconut oil in the pan, just prior to adding the steaks.
Finally, place the steaks in the oven until a probe thermometer inserted into the middle of the steak reads 135 degrees. Steaks can be rested on top of fresh rosemary stems in the oven for added flavor. Melt butter over the top of the steaks the last few minutes of cooking and use the rosemary butter sauce to top off the steak slices on the plate prior to serving. Remove from oven, carve and enjoy.
Quick Broccoli & Mushroom Sauté
Serves 2 generously
•1 Package of Organic Broccoli Slaw
•1 Pint of sliced Mushrooms
•3 Tablespoons Grass-Fed Butter
•1 Tablespoon Bragg 24-Spice Blend (or similar)
On medium heat, melt butter in a sauté pan. Add mushrooms to the pan and cook until mushrooms are tender and lightly browning. Increase heat slightly before adding the bag of broccoli slaw and 1 Tablespoon of spice blend or Italian Seasonings. Stir-fry until desired doneness and serve.
Chocolate Coconut Mousse
(from Grain Brain by David Perlutter, MD)
•1 can Organic, Expeller Pressed, Full Fat Coconut Milk (Thai Kitchen)
•3 Tablespoons unsweetened Cocoa Powder
•1-2 teaspoons Stevia or Xylitol (depending on desired sweetness)
• Optional: shredded Coconut, chopped Walnuts, 70% dark chocolate shavings and/or Cinnamon
Chill the unopened can of coconut milk in the refrigerator for several hours or overnight. (Canned coconut milk is usually found in the Asian section of the grocery store. We recommend the organic, expeller pressed brands only. Thai Kitchen is one such brand).
Scoop out the solidified cream in the can into a mixing bowl and beat vigorously with a whisk or electric mixer until softened. (It shouldn’t liquefy). Add the cocoa powder and stevia and continue to beat until the mousse is light and fluffy. Place in a parfait dish or custard dish and top with shredded coconut, chopped walnuts, cinnamon and/or grated 70% dark chocolate shavings. Refrigerate until served.