Eco-Sex: The Second Date

Second Date: Into Your Lair (or His or Hers)
Once you’ve snagged yourself a like-minded potential soul mate, it’s time to show off what you know. What do eco-sexuals do on subsequent dates? Mostly the same stuff that regular people do, like having dinner. Nothing shows off your eco-knowledge like cooking an organic meal for your soon-to-be lover. Try these 2 recipes from super sexy chef Sarma Melngailis of Pure Food and Wine in New York City.

Vanilla Salad Starter
Makes 2 servings


  • 1/2 cup Banyuls vinegar
  • 1-1/2 teaspoons agave nectar
  • 2 teaspoons sea salt
  • Seeds scraped from 3/4 vanilla bean
  • 1 cup extra-virgin olive oil
  • 1/3 cup almond oil or other high-quality nut oil
  • 4 ripe black mission figs
  • 1 tablespoon agave nectar
  • Pinch of cinnamon
  • Fine sea salt
  • 1/4 cup coarsely chopped pistachios
  • 1 teaspoon nut oil
  • 2 cups baby arugula
  • 2 cups mâche
  • 1 tablespoon coarsely chopped fresh mint
  • 1 very small handful fresh parsley leaves

1. Put the vinegar, agave nectar, salt, and vanilla seeds in a blender and process until completely smooth. In a small bowl, combine the olive oil and almond oil. With the blender running, slowly pour the oils into the dressing and continue to blend until emulsified.

2. Next, cut the figs into quarters and place in a small bowl. Add the agave nectar, cinnamon and a pinch of salt, and toss very gently.

3. Toss the pistachios in another small bowl with the nut oil and a pinch of salt.

4. Place the greens, mint, parsley, and pistachios with their oil into a mixing bowl and add enough of the vinaigrette to coat the leaves. Toss very gently. Taste and adjust the seasoning if needed. To serve, divide the greens and pistachios between two plates and top with the figs.

Yellow Squash “Fettuccine” with Creamy Pine Nut Alfredo
Makes 2 cups


  • 1-1/2 cups raw pine nuts
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon sea salt
  • 2 or 3 medium goldbar or yellow summer squash
  • Sea salt
  • 1/4 cup raw pine nuts
  • 1/2 teaspoon nut oil or extra-virgin olive oil
  • 1/4 cup green olives, pitted and thinly sliced
  • 1 small handful of lemon basil leaves
  • Freshly ground black pepper

To make Alfredo sauce:
1. Place the pine nuts in a bowl and add enough water to cover. Let sit for 1 hour or more to plump the nuts.

2. Drain the pine nuts and put them in a blender with the olive oil, lemon juice, nutritional yeast, and salt. Blend until smooth. If the sauce is too thick, add a drizzle of water to thin it.

To make “fettuccine”:
1. Cut the ends off the squash. Julienne the squash on a mandoline and place it in a colander or strainer. Toss with about 1/2 teaspoon of sea salt and let sit for at least 30 minutes to soften and allow a bit of the liquid to drain out.

2. Chop the pine nuts and put them in a small bowl with the oil and a pinch of salt.

3. Place enough squash for two servings in a medium bowl. Add enough of the sauce to generously coat the “fettuccine.” Add the green olives, half of the lemon basil, and a pinch of black pepper and gently toss.

4. Divide the “fettuccine” between two shallow bowls, making tall piles. Drizzle more of the sauce around the squash. Sprinkle with the chopped pine nuts, and garnish with remaining basil leaves.

Next week: The third date. Stay tuned.

Article excerpted from


About minesgreencircle

Founded in 2008, the Mines Green Circle is the special Green Environmental Unit of Palace of the Golden Horses and Mines Wellness Hotel for “Better Environment, Better Health”. It advocates green practices amongst the personnel of the Palace of the Golden Horses and Mines Wellness Hotels as well as its guests.

Posted on May 6, 2011, in Going Green and tagged , , , , , , , , . Bookmark the permalink. Leave a comment.

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