Prophylactic self-isolation for elite dinner preparation. Day 111th.

Elite dinner for the winner


Honestly, some scarecrow stories about eating raw vegetables could lead for funny stories to appear. As this: at the moment I was curious to try raw sweet potato – I was just frighten to take a bite! It is RAW!!! Probably it will bite me back!

🙂 Oppositely, the raw sweet potato did not bite me back, and did not harm me any other way, but I experienced something very very new in tastes. I was thinking for a few days how that should be…and later this recipe appeared in my mind! Keep it very simple, just three ingredients – the parade of taste guaranteed!

APa treasury box (a food recipe from the personal collection). Photo by Pixabay on, adapted by Dr. A. Palatronis


Recipe for warm day to refresh a body

Before you start:

Passive timeActive timeEquipment neededServings
010 minnothing special2
Main information about preparation process

PASSIVE TIME is time before, during or after food preparation when nothing should be done, just waitingsoaking, sprouting, cooling down, freezing
ACTIVE TIME is factual time spent in a kitchen for preparationcutting, washing, boiling, crashing, mixing
EQUIPMENT NEEDEDspecific kitchen equipment, if not counting regular tools like pots, spoons or knifes


Sweet potato, raw2 small pcs
Coconut, fresh or flakes (wide-sliced)0.5 pcs / handful
Coriander leaves, fresh (optional)2-3 pcs

How to make it:

  1. Rinse raisins in warm water (to remove excess of oil which is used for preservation)
  2. Cut fresh coconut into pieces or just use coconut wide-sliced flakes
  3. Cut sweet potatoes into small cubes (0.5 cm wide)
  4. Mix all together, add coriander leaves on a top and serve!


Elite dinner for the day’s winner by Dr. A. Palatronis

Photo by Dr. A. Palatronis on

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Making ball sweets from black sesame seeds

Also we call these goodies from black sesame “a rock-oil product” because of the deeply dark black color and oily consistency:)

Before 2019, I was, as many of us yet, the real gourmet of all those goodies from “imperative” cafeterias and bakery shops, knowing “what is really good and what is not”. Funny I was, thinking to navigate among refined sugar, refined flour, and a dozen of legal food additives with looong chemical names. Who cares…

These days, I am looking for more than archaic mixture of “sugar-flour-eggs” to satisfy the need of sweetness and prepare an extraordinary duet for a cup of tea.

Ingredients for sweet balls from black sesame


  • Black sesame, 1 cup
  • Raisins, 1 cup
  • Cedar nuts, shelled, 20 pieces
  • Tonka bean, milled, ½ tsp (optional)
  • Bourbon vanilla, milled, ½ tsp (optional)

How to make it:

  • Soak black sesame overnight (or during 8 hours) in sufficient amount of water
  • Drain it, spread in a thin layer on a pan and dry at the lowest heat (takes approximately 2 hours)
  • Rinse raisins in warm water and dry with paper towel thoroughly or on a pan (at a lowest heat)
  • Mill dry black sesame in a coffee mill
  • Mince dry raisins in a blender (coffee mill usually not suitable for raisins to mill)
  • Combine milled black sesame, minced raisins, tonka and vanilla by griping with the hand
  • Form the balls with your clean beautiful hands or use molds
  • Insert one cedar nut in each ball
  • Put to a refrigerator for 1 hour to firm. Its ready!
Excellent companion for a cup of tea: Black sesame sweet balls and Peanut pleasure sweets

Important notes:

The recipe contains coumarins (tonka bean). If you are allergic to coumarins – just skip tonka ingredient.

Soaking and further drying of seeds and nuts is important. The goal of this 2-step procedure is to: a) reduce the amount of phytic acid which is anti-nutrient for humans. It binds minerals in the digestive tract, making them less available to our bodies*; b) keep the value of seeds with minimum undesirable changes by low slow drying. Plant seeds (nuts) contain valuable fatty acids, like Omega-3 and Omega-6, and many others.

In commercial products, no soaking of seeds is used. More so, many many of “healthy” eaters do not soak their seeds and nuts at all, and at the same time are lovers of nut-based cakes, sweets, dressings and other goodies. Could one imagine the scale of mineral deficiency than?

Soaking seeds reduce the amount of phytic acid. It is the most important step before preparing the seeds for eating. After soaking, water content in seeds should be minimized as possible because it can cause spoilage. This is valid for specific food like non-baked sweets, tahini or non-baked cakes. Drying seeds (or nuts) after soaking is not necessary only if you prepare ready-to-eat food like smoothie, soup, baked sweets and cakes, other thermally prepared food or just simple nuts as a snack. Be careful while drying soaked seeds (nuts) on a pan or in an oven – heat should be as minimum as possible because high (or even higher) temperature would break down the natural oils in seeds (or nuts).


*Phytates and phytic acid by Ryan Andrews at

*Phytic Acid 101: Everything You Need to Know. Medically reviewed by Atli Arnarson, PhD — Written by on June 28, 2018 on

Photos by Dr. A. Palatronis on

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