Many of us have heard of “aphrodisiacs”, so the idea of food influencing our state of being in not unusual. Indeed, when we take in food, we take in energy. The power of food magic- especially when ingredients are prepared and consumed with conscious intention, is not to be underestimated!


Here are two recipes from my book “Cooking Up Magic” that are for enhancing the experience of love, sensuality and romance in our lives.

They can be romantic meals with a loved one. If they are, prepare and eat the food with visualizations to maximize their effect. Also let your partner know of the intent.

If you are single, you could create these recipes to romance yourself. They can be prepared to encourage a feeling of self-love and/or to attract a romantic partner in your life. If your aim is the latter, visualize what you would like to experience.


Lemon Pea Mint Risotto with Truffle Oil

This is a great summery, romantic dish. I love its mix of lemon, truffle and mint!
Note: If you decide to use brown arborio rice, bear in mind that it will take longer to cook.


1 cup arborio rice or brown arborio rice
1 cup frozen peas
1/2 onion diced
2 Tbsp lemon juice
1 Tbsp lemon zest
sea salt and pepper to taste
nutritional yeast to taste
2 Tbsp chopped mint
2 Tbsp chopped parsley
2 cups vegetable stock
2 cups or more water
2 Tbsp rapeseed oil
1 Tbsp white truffle oil


  1. Boil the frozen peas for about five minutes in a separate pot.
  2. Drain and set peas aside.
  3. Heat the rapeseed oil in a large saucepan.
  4. Add the onions and cook for about four minutes.
  5. Add the rice and heat in the saucepan, stirring constantly, for about two minutes.
  6. Lower the heat to medium-low and stir in lemon juice, lemon zest and 1 cup vegetable stock.
  7. Continue adding stock in 1/2 cup amounts, stirring, and add more when stock is absorbed.
  8. When the stock runs out, use water and keep putting in and stirring.
  9. When the rice is tender but still has some chew, stir in the nutritional yeast, salt and pepper.
  10. When the risotto is ready, stir in truffle oil, herbs and peas before serving.


Mango Sorbet and Rose Syrup

Have this for dessert. With juicy and aromatic flavor, this is one to eat slowly and appreciate.

Rose Syrup


1/2 cup dried rose petals
2 cups water
1/2 cup coconut blossom sugar
juice of 1/2 lime


  1. Boil the water in a pot.
  2. Place petals in a bowl, pour boiled water in and stir for a few seconds.
  3. Allow the water to cool, then cover and refrigerate the bowl for at least 12 hours.
  4. Strain the water into a saucepan (be sure to press the petals to get out excess rosewater).
  5. Place the saucepan on medium heat.
  6. Add sugar and lime juice and stir to dissolve the sugar.
  7. Once the water begins to boil, turn the heat to low and simmer for 30 mins.
  8. Remove the saucepan from heat and allow to cool (the rose syrup should thicken as it cools)

Can be stored for up to about 2 months in the fridge.

Mango Sorbet


(5 servings)
1/4 cup water
juice of 1/2 lime
450 grams (about 2 cups) frozen slices of mangoes


  1. In a food processor, blend all of the ingredients well (if using a Vitamix, water may not be needed).
  2. Pour some rose syrup on top and serve

Thank you for reading, and I hope you give these recipes a try! Please feel free to let me know how it goes below in the comments!