Recipes from sea-buckthorn
Sea buckthorn( Hippophae rhamnoides L.) - a small tree or a large shrub 4-5 m in height, with sharp thorns of the family of the fur, a kind of sea buckthorn.
The plant is dioecious, flowers are same-sex, male flowers are silverish-brownish, female - yellowish. Fruit - orange or almost red drupe. As a wild fruit plant, sea-buckthorn is known from ancient times. Even in the XVIII century it was widespread in Eastern Siberia. Sea buckthorn grows in the Caucasus, the Pamirs, Tien Shan, in the Dzhungar Alatau, the Altai, the Sayans, the mountains of Transbaikalia, as well as in Moldova and the south-western regions of Ukraine, in the Baltic, successfully cultivated in all areas of the Non-Black Earth Region.
The mature fruit of sea-buckthorn contains up to 85% water, depending on the grade from 2.24 to 12.64 sugars, mainly glucose and fructose, up to 3% organic acids( apple and wine), tannic and pectin substances.
In fruits, many vitamins: up to 300 mg% of vitamin C, vitamins B, vitamin P( rutin and quartzitin) up to 700 mg%, amount of vitamin A or carotene from 3 to 20 mg%, vitamin E to 14 mg%.Even higher is the concentration of vitamins in the seeds.
Fruits extract up to 12% of fatty oil, also rich in various vitamins: up to 250 mg% of carotenoids, up to 165 mg% of vitamin E, vitamin F, regulating skin metabolism. In fruit, there are more than 10 trace elements: iron, magnesium, manganese, boron, sulfur, aluminum, titanium, etc.
As the fruit ripens, the content of oil, carotene, vitamin E in them increases, and the amount of vitamins C and P gradually decreases.
Ways of using
Seabuckthorn fruits from ancient times were used in Chinese, Tibetan and Mongolian medicine.
Sea buckthorn was widely used in Russian folk medicine: to reduce and stop pain in inflammatory processes, to quickly heal wounds, to accelerate the epithelialization of tissues. The people use fruits and juice from them, water infusion, alcohol tinctures, syrup. Assign inside with avitaminosis, peptic ulcer of the esophagus, stomach.
The therapeutic effect of sea buckthorn oil is determined by the biologically active substances contained therein: carotene and carotenoids( 110 mg%), vitamins E( 110 mg%) and P, which regulate the metabolism in the skin, vitamins A, C, K, R,Group B, glycerides of oleic, linoleic, palmitic and stearic acids, phospholipids, microelements of cobalt, nickel, manganese, copper, silver, vanadium, iron, silicon, etc. Sea-buckthorn oil possesses bactericidal properties, promotes epithelialization of tissues, well heals wounds, trophic andbeam iulcers, damage to the mucous membranes and skin and soothes pain. It is applied externally and internally for the treatment of burns, eczema, decubitus, erosions, diabetes, cancer, radiation sickness, blood diseases, keratitis, senile cataracts, hair loss. More information about the beneficial properties of sea buckthorn, see here.
The fruits of sea-buckthorn with high sugar content are eaten fresh. For long-term storage, they can be frozen, while retaining their color and flavor, as well as all nutrients.
From berries of sea-buckthorn prepare juice, syrup, from them it is possible to prepare raw jam by type of a black currant( 2 kg of sugar for 1 kg of berries).They cook jam, jam, jam, jelly, candy filling, marmalade, pastille, and also prepare wine, tinctures and liqueurs.
In the old days in Russia sea-buckthorn was delivered to the royal table: frozen with whipped cream or in the form of a liqueur, tincture. We offer to try to prepare not only a therapeutic but also a delicious vitamin cocktail, which helps with stomach pain( with gastritis): 0.5 liters of milk, 2 eggs, half a glass of sea buckthorn juice and 4 tablespoons of honey mixed in a mixer.
Hollywood star Barbra Streisand from berries of sea-buckthorn cooks a cream that helps her to always be in shape. The mashed berries of sea-buckthorn are mixed with a solution of warm gelatin and one glass of cream. One tablespoon of the resulting jelly gives a rush of strength and improves well-being.
And after a bath it is very good to drink a drink prepared according to an old recipe.5 leaves of mint, 5 leaves of lemon balm and a handful of sea buckthorn leaves pour a glass of boiling water, cover tightly and hold in the heat for twenty minutes, and then add 3-4 tablespoons of hot water and honey to your taste. You can add sea buckthorn juice, but only in the last place.
Application in cooking
Sea-buckthorn jelly
Seabuckthorn by volume take in proportion with sugar 1: 1.
Squeeze the juice from the berries. Stir in the juice of berries sugar.
Spread on cans, cover with parchment or tracing paper and tie. Keep refrigerated.
NOTE: It is possible to store at room temperature if the cans are rolled up.
Sea buckthorn preserves all vitamins until the very spring.
You can make a sauce and delicious compote with zucchini from sea buckthorn.
Sea buckthorn juice
Squeeze juice from berries, pour over sterile bottles, close with stoppers and store in the refrigerator.
It is useful to drink in the morning, adding sugar to taste, especially with beriberi, chronic fatigue, hypotension.
Compote from zucchini and sea buckthorn
150-200 g of sugar per three-liter jar.
Clean zucchini, remove seeds, cut into rings or slices. Berry sea buckthorn berries, drain water. Fill less than a quarter of a sterile jar with sea buckthorn berries, from above put no more than two layers of courgettes. Pour boiling syrup, prepared from 1.5 liters of water and sugar. Cover with lid. When it cools down, drain the syrup and boil again, pour it into cans again, roll it up. Store at room temperature. Zucchini does not buy completely, but still the taste of pineapple.
Sea buckthorn tea:
1. Sea-buckthorn berries, cherry, black currant, St. John's wort-1: 1: 1: 1.Dry mixture to brew and drink like tea. Healing properties: vitamin drink.
2. Leaves of sea-buckthorn, wild strawberry, mountain ash, willow -1: 1: 1: 1.Dry mixture to brew and drink like tea. Healing properties: the same.
3. Leaves of sea-buckthorn, apple, plum, cherry, dog rose in any proportions. Dry mixture to brew and drink like tea. Healing properties: fortifying drink.
4. Leaves and squeezed fruit of sea-buckthorn( better with the addition of other tea plants) brew and drink as tea. Healing properties: the same.
Sea-buckthorn syrup
Sea buckthorn juice - 1 l;sugar - 1 kg.
Sea buckthorn juice warm to 75 ° C, add sugar in portions, stirring all the time. Stir until the sugar completely dissolves, the ready syrup is poured into bottles, corked with boiled stoppers and pour them with paraffin.
Sea buckthorn nectar
Sea buckthorn juice - 1 l;sugar - 1,3-1,5 kg.
Sea-buckthorn berries are washed, crushed in a mixer until smooth, wipe through a sieve to separate the seeds. The resulting juice with pulp mixed with sugar and put in jars. Roll, store in a cool place.
Tea from the sea buckthorn. Leave the leaves in a ventilated room, mix with currant leaves, cherries and St. John's wort in equal parts and use for tea as a tea. You can also use leaves of strawberries and mountain ash.
Seabuckthorn, mashed with sugar
Seabuckthorn berries - 1 kg;sugar - 800 g.
Sea-buckthorn berries, rinse, wipe through a sieve. Stir well with sugar, heat to 70 ° C and pack in sterilized jars. Cover with covers, sterilize 20-30 minutes, roll up.
Sea buckthorn jam
Seabuckthorn - 1 kg;sugar - 800 g.
Seeds of sea-buckthorn berries are cleaned, rinsed, poured into the dishes( it is better of refractory glass), pour a small amount of water and cook until softened. Then add the sugar gradually and continue to cook until completely thick. Hot jam pour into sterilized jars, roll up.
Sea buckthorn jam with walnuts
Seabuckthorn berries - 1kg;walnut kernels - 2 cups;sugar - 1,5 kg;water - 400 g.
Boil the sugar syrup. Kernels of nuts to grind in a meat grinder and cook in sugar syrup for 20-25 minutes. Seabuckthorn berries are washed, add to nuts in syrup and cook for another 20 minutes. Finished jam put in clean jars, cover with lids or parchment paper.
Jelly from sea-buckthorn
Sea buckthorn juice - 1 l;sugar -0.5 kg.
Sea-buckthorn juice with pulp warmed over low heat, add sugar and cook, increasing the fire. Ready jelly pour into a hot kind in jars, cool at room temperature and close.
Sea buckthorn puree
Seabuckthorn - 1 kg;sugar - 1 kg;water - 200 g.
Ripe sea-buckthorn berries are washed and blanched. Let drain water, wipe through a sieve, add sugar and cook over low heat until it dissolves completely. In hot form put in cans, pasteurize and close.
Sea buckthorn oil
Sea buckthorn oil can be prepared by yourself. As a basis in this case, olive, sunflower or corn oil is used, although you can not use other vegetable oil.
Here are a few recipes for obtaining sea buckthorn oil at home.
Preparation of pure sea-buckthorn oil from fresh fruit
Fresh fruit of sea-buckthorn bend with a wooden spoon or tolkushka in enameled dishes and put under a lid in the oven for 2 days. The temperature in the oven should not be higher than 60 ° C.
After the expiration of the dishes with buckthorn, remove and carefully collect the oil formed from above. This pure 100% sea-buckthorn oil is a very valuable product.
If the sea buckthorn is large and juicy, you can use the following method.
Fruits rinse in boiled water, allow the water to drain and let the fruit pass through the juicer. Drain the juice in enamel or glassware and put in a dark place for 2 days. Then, the oil formed from above should be carefully collected.
Dry the mash, grind in a coffee grinder, pour refined vegetable oil, mix thoroughly and insist.
From 1 kg of sea buckthorn fruit, an average of 50-70 ml of pure 100% sea-buckthorn oil and about 100 ml of oil with a lower percentage can be obtained.
Preparation of sea buckthorn oil from fruit pulp
Sea buckthorn( for example, after making juice) rinse with water to release organic acids that reduce the stability of the oil during storage. Then dry in a dark place at a temperature of no higher than 60 ° C and grind. Prepared in this way the raw material pour refined vegetable oil, heated to 60 ° C, stir well with a wooden spatula or spoon of stainless steel( to avoid oxidation) and infuse for 1-2 days, from time to time stirring. Extraction should be carried out in enamel, porcelain, faience or glassware with a lid.
After the expiry of the term, the oil infusion should be drained into another vessel with a new portion of dry ground beet pulp and continue to insist. This operation should be repeated 2-3 times, which promotes an increase in the concentration of biologically active substances in the oil.
To all fractions obtained by infusion, add the oil formed during the settling of the juice, mix and strain through 2-3 layers of gauze. Finished oil drained in a bottle of dark glass, cork and store in the refrigerator.
In the process of infusion, it is also possible to place the vessel with sea buckthorn pulp and vegetable oil in a large container with hot, 70-75 ° C, water and hold for 1-2 hours, stirring frequently;do the rest as described above.
Preparation of sea buckthorn oil from frozen fruits
Seabuckthorn fruits and refined vegetable oil in equal proportions are placed in an enameled container, covered with a lid and put in a large vessel with boiling water. On a water bath, keep the weight for 30 minutes, then strain through gauze or kapron bag, drain the oil into a bottle and squeeze again with fresh oil and put again in a water bath. Then repeat the operation again. Thus, one serving of bagasse is extracted with three servings of vegetable oil.
Pour the oil of all three extractions into a bowl of dark glass and leave for 1 day at room temperature. When infused, the mass is divided into oil - at the top, and juice - at the bottom. The resulting oil must be carefully drained and stored in a refrigerator.
Preparation of sea buckthorn oil from dry fruits
Dry fruits grind in a coffee grinder, put in high enamel or glassware and pour refined vegetable oil heated to 40-50 ° С.The oil should cover the raw material by 0.5 cm. Place the vessel in a dark place for 5-6 days and insist, stirring occasionally. Then gently drain the oil, again give it to stand in a dark place and drain again from the sediment. The resulting oil should be stored in the refrigerator.
This oil contains 5-15% of sea buckthorn oil. To enrich it, you need to pour a new portion of this sea buckthorn with this oil and again insist for 5-6 days. With repeated insisting, the percentage of sea buckthorn oil will reach 10-30%.
Sea-buckthorn sauce for snacks and hot
1 liter of natural sea-buckthorn juice with pulp, 50 grams of chopped garlic, pepper, salt and sugar - to taste.
Peeled garlic cloves through the press and combine with the sea buckthorn juice, thoroughly mixing everything. Then add salt and pepper to taste, you can sweeten a little, and it is better to use not sugar for this purpose, but honey - for example, dense chestnut or buckwheat.
If you want, you can thicken the sauce with a small amount of flour.
Ready sauce can be served to a snack - vegetable brusochkam of carrots, fresh cucumber, zucchini, pumpkin, stalks of celery or lightly toasted rye bread. This sauce is also good for meat.
Vegetable salad with seabuckthorn
1 green apple, 1 kiwi, 1 banana, 0.5 cup strawberries or raspberries, 0.5 cups of ripe and large berries of sea-buckthorn, 0.5 lemon, 1 tbsp.a spoon of light honey, mint leaves for decoration.
Kiwi and banana peeled, cut into cubes. Apple peel and core, also cut into cubes, sprinkle with lemon juice. If you use strawberries, then cut the berries into four parts. All the ingredients are combined, mixed, then add the sea-buckthorn and again carefully, so as not to crush the berries, mix. For filling, squeeze lemon juice and mix thoroughly with honey. Received the dressing to pour the salad laid on a plate, decorate with mint leaves.
Summer vitamin soup with seabuckthorn
6 tbsp.spoons of sea-buckthorn, 3 tbsp.spoons of dried hips, 2 apples, 0.5 cups of sugar, 1 slice of lemon, 4 tablespoons.spoons of boiled rice.
Seeds of sea-buckthorn berries, clean, carefully, so as not to damage, rinse, allow water to flow well, put off a few large berries, and rastoloch and squeeze the juice. Apples peel and core, cut into strips, sprinkled with lemon juice, sprinkle with sugar. Peel the apples together with the squeezes of sea buckthorn in a small amount of water, then rub through a sieve, cool a little. Fruit rose hips, rinse, pour boiling water( 1.5 cups), lightly mash and cook with a weak boil, covering with a lid, for 10 minutes. Then carefully decant the broth, dissolve the remaining sugar in it, cool it and combine it with the sea buckthorn juice and apple-sea-buckthorn mass. Finished soup to fill with rice, decorate with several whole berries of sea-buckthorn.
Vinegar puree with seabuckthorn
1 kg of sea-buckthorn, 300-400 g of apples, or carrots, or zucchini, or pumpkin( can be combined), 500-800 g of sugar( to taste).
Sea-buckthorn berries sort out, gently rinse, allow the water to drain. Then blanch the berries in a small amount of water( 1-1.5 cups), crush and rub through a nylon sieve, add sugar and heat the mass on low heat until the sugar dissolves completely( do not boil it!) Separately blanch the peeled vegetables and fruits, grind in a blenderto the state of mashed potatoes, combine with sea-buckthorn puree, mix well. Hot mass can be packed in cans, pasteurized and rolled up.
Sea buckthorn butter
400 ml of sea-buckthorn juice with pulp, 1 kg of butter, 400 g of sugar.
Softened butter and sea buckthorn juice with pulp whip with a mixer, gradually pouring sugar. Ready mix stored in the refrigerator. This oil has an amazing bright orange color, a delicate aroma, they can spread toasts for breakfast or use as a basis for making a confectionery cream.
Sea-buckthorn jelly with
calina 1 l of natural sea-buckthorn juice with pulp, 150 ml of guelder-rose juice, 20 g of gelatin, 700-1000 g of sugar.
Gelatine diluted in warm water until completely dissolved. Juices of sea buckthorn and viburnum are combined, heated, add gelatin and sugar and boil( not allowing to boil) to a third of the original volume.
Two or three spoons of this jelly every day for breakfast very positively affect the skin, giving it a radiant, fresh look, elasticity, eliminating allergic manifestations.
Sea buckthorn juice of the first extraction
Juice is prepared from sea-buckthorn on the day of harvesting. Fruit to sort, rinse, let the water drain, then heat the fruits in a water bath to 40 ° C, then rub through a nylon sieve and filter to remove the seeds. The juice with pulp obtained after the first filtration is used for the preparation of natural sweetened juice or jams and jellies.
Sea buckthorn juice of the second spin
Mash from the first spin, pour boiling water at a rate of 200-500 ml per 1 kg of pulp, as it should all move and press for 2 hours, then squeeze again. Infuse sweeten at the rate of 600-800 g of sugar per 1 liter of juice, put on fire, bring to a boil, and then filter. The resulting juice( 30-40% of the volume) is combined with the natural juice of the first pressing( 60-70% of the volume).Stir, pour into prepared containers, pasteurize.
Seabuckthorn with cream
1 glass of sea-buckthorn juice, 2 egg yolks, 8 tbsp.spoons of sugar, whipped cream for decoration.
Yolks beat up with sugar, add sea-buckthorn juice, mix gently so that the mass does not settle, but remains airy. Lay the egg-sea-buckthorn mass over the wine glasses and decorate with whipped cream. This dessert is not only beautiful and appetizing, but also very useful.
Sea-buckthorn energy drink with apple and carrots
5 tbsp.spoons of sea-buckthorn juice with pulp, 5 apples, 2 juicy carrots, 4 glasses of water.
Boil water, peeled and cut into apples, put into boiling water, insist for 2 hours, drain. From the carrots squeeze the juice, mix with apple infusion, add the juice of sea-buckthorn.