We sat at the edge of my bed acquainting ourselves, discussing the loss of Amy Winehouse.
When our eyes met, we both smiled, aware of the palpable tension that started in the vocal chords of the venue. We kissed. And kissed. And kissed. Strong yet compassionate- as if we were trying to lick the plaque off each other’s tongues. We were hungry for each other and it felt like days since we last ate. Our bodies, loose with soft muscles, melted together.
He was my first harvest, and the change of season brought heat. I peeled back his clothes like the meat of a coconut. His flesh was sweet and supple. His scent was an olfactory pleasure: a mix of bergamot, tar, and peppermint. He was beautiful.
We threw all formalities out the window and welcomed the fruitful messiness of our actions. I buried my face anywhere and everywhere, feeling satisfied yet hungry for more. No fast food. No instant gratification. It was to be full, not heavy. Nutrient dense and thought about. Something that leaves you satiated and satisfied. A meal that lingers with pleasure. We took a break to catch our breath. Our bodies still touching, he hugged my neck with his. And just as our heart rates fell, we picked up where we left off, in a bountiful harvest.
The following day, I made us a recent favorite of mine: coconut lime avocado fries.
Unfortunately, he was visiting from Israel, so I knew there was an expiration date on this unusual connection. He laid in my bed as I prepared us an afternoon snack. Buttery. Fatty. Nutritious and delicious. After our evening together, indulgence only made sense. I dipped the avocado flesh in a repetitive mix of milk, flour, milk, coconut and grated the skins of lime to make our lips pucker. He met me in the kitchen as I set the oven to 400F.
Coconut Lime Avocado Fries
1/4 c coconut flour
1/2 tbs nutritional yeast
1 tsp paprika
1/2 tsp cayenne pepper
1/2c almond milk
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1/2 c grated coconut
zest of two limes
2 limes juiced
- Preheat your oven to 400 F.
- In a bowl, mix together flour, yeast, and spices.
- In another bowl, add coconut flakes and the zest of both limes.
- In a third bowl, pour almond milk.
- Cut avocados in half, remove the see, and cut into 5 or 6 slices.
- Remove skins and sprinkle the juice of one lime over the meat.
- One at a time, dunk your slices into the repetitive mix: milk, coconut flour, milk coconut flakes.
- Make sure your slices are getting a nice even coating of each and add to a greased baking sheet.
- Repeat this process until you have coated every slice.
- Add to heated oven for 15 to 20 minutes.
- Flip halfway between cooking time.
- Once the coconut is beautiful and golden, remove from the oven, sprinkle with your leftover lime juice and ENJOY (I eat mine with sriracha or vegan mayo).
The Aphrodisiac Kitchen is an online based journal that explores plant based cooking and human interaction through a romantic narrative. Teamed up with INTO, you can expect this food column to be a mix of storytelling and recipes to not only teach you how to make a delicious dish but also have a delicious time.”