Prophylactic self-isolation for cooking failure appreciation. Day 68th.

Lentil soup was not so good. Don’t change the ingredient list!


Sometimes, especially while dealing with new recipes, we may notice that the ingredient list, especially ingredient list of species is boring, just some kind of standard herbs or their mixtures. An than, we put in that salad or soup just all we have or something according to inner feeling or our mood. And that is a trick!

The things are not working in such a manner, every tiny ingredient has its well-earned place in each specific recipe. Unless you are ready to taste all dishes with similar combination of tastes and aroma for years:) If so, please do not complain later that vegan, vegetarian, or any other ‘healthy” food is boring! Do not complain later!

From the other hand, once the exact and perfect combination of the ingredients, including species, is found – do not change it for centuries, I am very seriously.

Many times I hear on social cooking channels, bloggers define the list of the ingredients and hear-and-now indulge an audience by telling: “Of course, you can change this or that ingredient according to your taste and preferences; you can change herbs combination; you can just take whatever you have in your kitchen…” If you are an expert in a kitchen – that could be ok, but what if you try to make something absolutely new for you?

Image at the top of the post: set of species, herbs and vegetables for a new version of lentil soup – total failure in taste, do not repeat it please:)


For example, you are trying to make vegan easy Napa salad for the first time. Imagine, instead of cilantro you take what you have – dill, instead of cucumbers you take what you have – pickled cucumbers or tomatoes, instead of fresh or frozen sweet pea beans you take a canned version. What would be the result in 90 percent of cases? You would be not satisfied with the taste combination, because it differs form the original recipe list. Because nobody could guarantee the success until trying to prepare a salad in real.

Ingredients of failed version of a lentil soup. Photo by Dr. A. Palatronis on

Try to change JUST ONE ingredient in lentil soup, for example, willowherb to mustard powder – and taste receptors would provoke you to pout while sipping the dish. As for my version of lentil soup, I put willowherb instead of wheat flour, because I just try to avoid any flour in my recipes. That could be also useful for those who avoid wheat because of gluten intolerance. So, I found milled willowherb to be a perfect combination in this particular recipe. It adds to the soup specific adorable taste. Right for now, I do not put willowherb to any other recipe. Following this principle it makes any dish to be original, unique and remembered.

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Prophylactic self-isolation for easy Napa salad preparation. Day 59th.


As green as possible! Evergreen easy cabbage salad could be prepared the same day when kimchi for the very simple reason: to make kimchi as good as possible, the exact amount of ingredients, including a cabbage, are required in the recipe. When buying Chinese (Napa) cabbage, it is obviously not the same amount as needed in the kimchi recipe – usually some cabbage amount is left (as well as in any other food recipes, right?:)). So, the good step is to use fresh Chinese cabbage leftover the same day for the delicious but easy 1-2-3 salad preparation!


Ingredients (for 2 big portions):

The ingredients for easy Napa salad
  • Chinese (Napa) cabbage, approximately ¼ pcs of a head
  • Short cucumber, 4-5 pcs
  • Green sweet pea beans, fresh or frozen (not canned!), 150 g
  • Cilantro or parsley leaves, fresh (cilantro is better!), handful

How to make it?

  • Wash and cut a cabbage, cucumbers and herbs
  • undefined In a bowl, massage cabbage shreds firmly and gentle for a minute, until you will feel some juice drops on a hand skin
  • If using frozen beans – first unfreeze it but pouring with hot water for few minutes and drain. If using fresh beans – just strip away the pods
  • Combine all the ingredients in a salad bowl. It’s ready!

Important notes

  • Some fresh alpha-alpha sprouts could be added – they go well in this recipe!
  • No salt or dressing is needed, because salt would only induce the extraction of cabbage and cucumber juices and make the salad taste watery
  • Only frozen or fresh sweet pea beans are suitable, canned beans would reduce juiciness and sweetness of the salad

Photos by Dr. A. Palatronis on

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Hummus for tomorrow day, hummus one more way:)

Hummus is very tasty:) Especially if made with love and tech-tips (technical tips). Here is a recipe and ingredient list for two servings, if taking into account hummus will be the main and the only dish for lunch or early dinner.


  • dry chickpeas, 3/4 cup  OR canned (in glass jar only!) chickpeas, 2 cups. If canned chickpeas will be used – start to prepare hummus from Step 3
  • water for soaking (in step 1)
  • water for cooking (in step 2)
  • water for chickpeas exfoliating (in step 3)
  • purified water for mixing in a blender with other ingredients, 3/4 cup (step 4)
  • oregano, dry species, 4 tsp
  • salt, 1 tsp
  • turmeric, dry powder, 2 tsp
  • chili pepper, dry species, 1/4 tsp (optional)
  • black pepper, powder, 1/4 tsp
  • flax seed oil, 3/4 cup
  • lemon juice, 3 Tbsp
  • assortment of raw vegetables like carrots, celery stems, radish, cabbage; Nori sheets and cooked sweet chestnut as a side dish

! 1 US cup = 240 ml; tsp = teaspoon; Tbsp = tablespoon

!! US measuring cup is based on measure by volume. Different products differ in volume/weight ratio because of different density.

!!! If no US measuring cup available for this moment, use 150 g of dry chickpeas, 180 g (ml) of water for blendering and 100 g of flax seed oil

or find any cup in your kitchen which volume is 250 ml approximately and use it for measuring

P.S. After few months of attempts to use my kitchen cup and measured by eye the amount of species, I lastly bought a set of calibrated US measuring cups and special tea/tablespoons for measuring. Absolutely satisfied with that decision!

How to make it:

Step 1. Chickpeas soaking

  • Soak dry chickpeas overnight or at least for 8 hours
  • Soaked chickpeas will grow in size and now will have a volume of approximately 2 cups

Step 2. Chickpeas cooking

  • Cook chickpeas in water (no salt added!) on a medium heat and watch for the moment when a white foam will cover all the water surface
  • Remove from the heat and pour foamy water out
  • Replace water with a fresh one and cook again on a medium-to-low heat for 1 hour (the bubbles from boiling water should be little, no overcooking)
  • After cooking, pour out water and cool down chickpeas by adding and pouring out cold tap water (I have water filters installed, that why I can do so just using tap water)

Step 3. Chickpeas exfoliation

  • After cooking, pour out water and cool down chickpeas by adding and pouring out cold tap water (I have water filters installed, that why I can do so just using tap water).  For canned chickpeas – fill a bowl with chickpeas with hot water for few minutes first, and then cool it down by adding and pouring out cold water
  • Roll cooled down chickpeas between the fingers slowly, firmly, but gently for 1 minute. Chickpeas should not be kneaded, the goal is to remove outer shell from it
  • Put a colander over an empty bowl
  • Add double amount of water to cover chickpeas sufficiently and then pour water out through a colander to catch the shells in it, while water will stay in a bowl
  • Repeat a scrolling of chickpeas and catching the shells 3 times while using the same water from a bowl

Step 4. Hummus mix

  • Put in a blender exfoliated chickpeas, purified water (3/4 cup), salt, species, lemon juice and flax seed oil
  • Mix in a blender on a medium-to-high speed for 2 minutes

Step 5. Serving

  • Serve in a medium bowls with sliced vegetables and/or Nori sheets as a side dish

Important notes!

  • Exfoliation of chickpeas is the most important step in all the process of chickpeas preparation. Even if using canned chickpeas, one should complete the Step 3 (chickpeas exfoliating) that is described in this tech-recipe, because. No need to exfoliate absolutely all shells, but the procedure should be repeated 3 times to ensure that most of the shell are removed
  • BECAUSE The SHELLS of chickpeas, as well as the shells of other beans or nuts like soybeans, sunflower seeds, almonds, etc., should not be used for consumption, even if they are fine-cut in a blender
  • One could notice, a true authentic hummus will always be prepared with de-shelled chickpeas
  • Turmeric and black pepper are synergistic species, they should always be used together
  • The set of species could vary, of course, from person to person. The set and exact amount of species in this recipe is developed for our taste. As well as the usage of cold pressed flax seed oil – the only one, in my opinion, worth to be taken inside a body.
  • Because chickpeas is a great source of proteins, would recommend to eat it during lunch or early dinner (dinner before 6 pm). Protein-boosted late dinner could be related with restless sleep/restless dreams (in case of vegan proteins) and nightmares (in case of non-vegan proteins).
Hummus one more way:)

P.S. Warm thanks to a special friend for editing

Photos and videos by Dr. A. Palatronis on

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Latest sketch of lentil soup could provoke a joyful whoop!

Because of my transformation to Nature-food has started from 2019 January, many aspects of live within these days, including self-isolation, are so easy-go and even joyful for me and my family. We take a time to relax, to spend time together, to clean our space, to create, to write, to paint, to cook, and of course to eat, but just a simply food:)

The story of the lentil soup in my kitchen is so successful, that I definitely need to share the recipe with my readers:) Before 2020, when time to time we had guests at our home (the restaurants were open than, right?:)), the rooted meat-eaters have told me – that that is the best soup ever. No meat is there, and bliss comes into the body and mind. Time to try this soup, it is a Lent time for everyone now:)


  • White onion, 1 pcs
  • Clarified (Ghee) butter, 50 g
  • Fenugreek seeds, freshly milled, 2 Tbsp
  • Red lentils, 0.5 cup
  • Water, boiled, 2 cups
  • Salt, 1 tsp
  • Staghorn sumak, 1 Tbsp
  • Lemon, 1-2 pcs
  • Peppermint leaves, fresh

How to make it?

  • Wash red lentils in running water until water is clean
  • Soak red lentils in 1-2 liters of fresh water overnight or at list for 8 hours
  • After soaking lentils, rinse it once again in fresh water and drain
  • Cut onion into pieces and sweat with butter in a soup pot until onion is translucent
  • Add milled fenugreek, sweat for few minutes more
  • Add soaked red lentils and stew for 5 min more
  • Add hot boiled water, stir well, bring to a boil, close a pot lid and simmer for 15 min
  • Cool down the mixture, add salt and mix in a blender for 1-2min
  • Serve with lemon pieces, fresh mint and sumak
Lentil soup

Important note! In the original version of the lentils soup, which I found to be a traditional Turkish soap, wheat flour is usually being used for sweating the onions. As I avoid any kind of cereal flour as much as possible (mostly in 99%), I replace flour with milled fenugreek seeds. I found milled fenugreek to be a good replacement for flour by texture (for this specific recipe) and more beneficial in terms of nutritional impact. Anyway, a year ago the recipe of traditional Turkish lentil soap has opened me a new era of tastes:)

Photos by Dr. A. Palatronis on

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When a day is lightly dizzy-make your cooking very easy!

1-2-3 lunch meal

The name of the post says all it needed! Some days are just not designed for making meal with a long ingredient list. Sometimes I just want to eat, but not fascinate about cooking.

Here is what happening when you go to a local farmer for vegetables- a bunch of fresh radish as a present!

Ingredients for magically tasty 1-2-3 lunch meal:

  • Tofu
  • Radish, fresh
  • Plums, pitted and dried
  • Tomatoes, sun-dried in oil
  • Soy sauce or Tamari sauce

How to make it:

  • Soak plums in warm water for few minutes to make it softer (if necessary)
  • Strain tomatoes from excess of oil
  • Cut the ingredients and put on a plate, its ready!


Photos by Dr. A. Palatronis on

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