Spicy-Hot-Meals for a Date Night (in-between-the-sheets)

  • Foods with Benefits

  • Aug 21 2012

  • Posted by: Candice

So they say that your hot and fiery sex-drive can be stimulated through certain HOT foods? Oh, how I’d love to put this to the test. Let me share with you some hot and sexy foods to spice up that bedroom. And here’s a lil 411 on capsaicin, fiery peppers and more!

Capsaicin in HOT peppers: Can increase your circulation + heart rate + get more blood pumping and stimulate more nerve endings and get turned-on! These are feelings similar to getting stimulated and turned-on prior to engaging in sex.

Capsaicin also plays a huge role in endorphin release: In “MST” (male sex terms) this means you’ll get a legal-hit: feel-good-high from simply eating more hot, hot peppers. Similar to the feeling that you get after you have sex. So why not consume some recipes laden with these hot firey-love-peppers to get you turned on for your best date night yet?

xx ck

Check out a little video from the fabulous Access Hollywood Live team on HOT Foods for more Sex! and more recipes from Access Hollywood Live here:


(serves 6) Candice Kumai

For the fish:

1/2 cup fresh lime juice

3 tablespoons plus 2 teaspoons extra-virgin olive oil

2 tablespoons chopped fresh cilantro

1/2 teaspoon ground cumin

1 Serrano chile, finely minced

1/4 teaspoon sea salt

1.5 pounds mahi-mahi or red snapper fillets


1/2 cup nonfat plain Greek yogurt

2 tablespoons high-quality tequila

1 tablespoon fresh lime juice

1 teaspoon chopped cilantro

1 teaspoon chili flakes


2 teaspoons canola oil

12 6-inch corn tortillas

2 limes cut in wedges

Marinate the fish: Whisk the lime juice, olive oil, cilantro, cumin, Serrano chiles and salt together in bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least hour or up to 3 hours.

For the sauce, whisk the yogurt, tequila, chili flakes and juice, and cilantro together in a small bowl. Cover with plastic wrap and refrigerate until serving.

Heat a charcoal or gas grill to high heat or heat a ridged cast iron grill pan to high heat. Use paper towels and tongs to grease the grill’s grates with remaining canola oil. Remove fish from marinade and grill without turning until its firm and opaque (about 4 to 5 mins). Transfer fish to plate and break it up into bite-sized pieces. Stack the tortillas and wrap them in damp paper towels. Place them on a plate and heat up in microwave for 10-second increments (about 30 seconds).

To serve, divide fish among tortillas. Top with some cabbage slaw and radish slaw and serve with tequila sauce and a fresh lime wedge.

Life is full of good taste. Enjoy xx ck


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