Kama Sutra Techniques That Gives The Missionary Position A Zing

These six ideas from Kama Sutra will show you more exciting ways to insert your penis to make the missionary position even hotter.

Kama Sutra Technique: Churning

Grasp your penis in your hand at the base, then move it in circles inside her vagina.

The sensitivity of her vaginal wall varies in different areas, so by circling all of it, you can explore new hot spots.

Kama Sutra Technique: Rubbing

You may have been told that you should always aim for the front wall of her vagina, where her G-spot lies. While many woman love that move, aiming for the back side of her vagina creates a totally different sensation—she may enjoy that for a change, too.

While in missionary position, thrust your penis in a downward direction rather then upward. Keep your thrusting short and sharp rather than plunging deeply.

Kama Sutra Technique: Piercing

Have her keep her hips low as she lies on her back. Climb on top with your body higher up than you would usually be, so that your shoulders are lined up with her head.

As you thrust in and out, your penis will slip back and forth along her clitoris, providing extra stimulation for her. Take it slow and easy.

Kama Sutra Technique: Buffeting

As you thrust, pull out completely and then penetrate again with a fast, hard stroke.

Lots of women love this move because it’s primitive and animalistic, combining teasing and lusty thrusting.

Kama Sutra Technique: Boar’s Blow

As you thrust in and out while in missionary position, aim your penis to your left or your right, putting continuous pressure on one side of her vagina.

You might find this one a little uncomfortable or not either way it will be fun to find out.

Kama Sutra Technique: Sporting of a Sparrow

Make rapid, shallow in-an-out strokes without ever fully removing your penis. For many women, the first inch or so of the vagina is the most sensitive.

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African Chicken Peanut Stew

Preparation time: 20 minutes with 1hr 55mins cooking time

Serves : 6-8

Ingredients

·        2-3 pounds chicken  thighs, legs or wings

·        3 tbspn olive oil

·        1 large white onion, sliced

·        3-inch piece of ginger, peeled and minced

·        6-8 cloves of garlic, chopped

·        2-3 pounds of white sweet potatoes, peeled and cut into chunks

·        1 15 ounce can of crushed tomatoes

·        1 litre chicken stock

·        1 cup peanut butter

·        1 cup roasted peanuts

·        1 tbspn cround coriander

·        1 teaspn cayenne or to taste

·        1 tbspn of Chilli powder or as much as you can handle.

Steps

1.     Brown the chicken. Heat the olive oil in a pot over medium heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Then set aside. Tip: Do this in batches so the pot is not crowded.

2.     Saute the vegetables. Saute the onions in th eoil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and saute another 1-2 minutes, then add the sweet potatoes and stir well to combine.

3.     Cook stew. Add the chicken, chicken stock, crushed tomatoes, peanut butter, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt. Cover the pot and simmer gently until the chicken meat easily falls off the bone and the sweet potatoes are tender it, should take between 30 to 60minutes depending on the type of chicken used.

4.     Remove the bones and chop the cooked chicken. Remove the chicken pieces and set them aside to cool. Shred the meat off the bones and out the meat back in the pot.

5.     Add chilli powder and stir and serve with steamed rice.

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Coconut pancakes with maple blueberries

Prep time: 15 minutes with 15 minutes cooking time

Serves: 4

Ingredients

1.2 cups of sifted self-raising flour

2.1/2 cup desiccated coconut

3.2 tbsp caster sugar

4.400 ml can coconut milk

5.1/2 cup milk

6.2 eggs

7. A few drops coconut essence

8.1 cup frozen blueberries

9.2 tbsp maple syrup

10.30 g of unsalted melted butter

11.Grilled bacon, to serve (optional)

Steps

1.In a large bowl combine flour, desiccated coconut and sugar.

2.In a large jug whisk milks, eggs and essence together.

3. Pour the wet ingredients into dry ingredients, mixing until almost smooth (there can still be some lumps) and set aside for 15 minutes.

4. Heat a large non-stick frying pan on medium.

5. Brush with a little butter.

6. Pour ¼ cup batter into pan and cook for 2-3 minutes, until bubbles break on surface.

7.Turn and cook for 1-2 minutes until puffed and golden.

8.Remove from pan, cover to keep warm, repeat with remaining batter, brushing with butter as required.

9.In a small saucepan, combine blueberries and syrup. Bring to a simmer on low and cook for 3-4 minutes, until blueberries soften slightly. Remove from heat.

Serve pancakes in stacks, topped with blueberry syrup and crispy bacon.

Tips

A pinch of salt can be added to the pancake batter if liked.

To cook bacon, arrange 4 rindless rashers on a foil lined oven tray. Cook under preheated grill 2-3 minutes, each side, until crisp.

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Grilled fruit salad with coconut yoghurt

This recipe is suitable for diabetics.

Prep time: 5 minutes with 10 minutes cooking time.

Serves : 2

Ingredients:

1 medium pear, cored and cut into eight wedges

4 medium figs,halved lengthways

1 medium blood orange, peeled, cut into 1cm thick slices

1/3 cup coconut yoghurt

3 tsp sunflower seeds, toasted

3 Strawberries
1 Red apple cut into eight wedges

Steps

1.Cook pear on a heated lightly oiled grill plate over medium-high heat, for 4 minutes each side or until slightly tender and charred.

2.Add figs halfway through cooking time; cook for a further 2 minutes on each side until figs are tender and charred.

3.Combine grilled fruit with orange in serving bowls; top with yoghurt and sunflower seeds.

Tips

To cook figs, place a small sheet of baking paper on the grill plate to prevent the figs from sticking. You could also eat this fruit salad fresh without grilling the fruit, for a breakfast on-the-go.

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