Cedar oil cake powder (flour), 400 g

Ground cedar oilcake turns out during the wringing of cedar nutlets. It contains all minerals and vitamins which the cedar nuts contains, and also 30% of cedar oil.

The cedar oilcake possesses the property to absorb waste products and to deduce them from the organism.

Properties:

Mass fraction of moisture and flying substances to 5%;
Oil maintenance — to 30%;

The Siberian cedar nut kernel contains vitamin E, vitamins of the «B» and «С» groups. The content of vitamin E makes 9,2–32,8 mg of %; B1 — 0,128–1,1 mg of %; В3 — 0,84–1,21 mg of %. There is 64,0 mg of vitamin C in a kernel of nuts of dairy ripeness.

The cedar nut kernel contains high-quantity light fibers (albumen, globulin, protamine), and balanced amino acid structures (more than 40% irreplaceable amino acids). It also has a high contingent of light carbohydrates (5% of cellulose).

The fiber of a nut kernel has a high parity of amino acids which allows presupposing the presence of anti-cholesterol qualities and its use as a means for prophylaxis of cardiovascular diseases.

The fibers of a ground oilcake from a pine nut kernel surpass ideal fiber in the maintenance of histidine, methionine, cysteine and tryptophan. They have a well-balanced amino liquid structure.

The carbohydrate structure of the kernel of a pine nut is constituted by polysaccharides (starch, cellulose, pentosan, dextrins) and water-soluble sugars (glucose, fructose and sucrose). The high contingent of glucose of 2,8% and insignificant quantity of fructose and sucrose — 0,25 and 0,44% is marked accordingly. At the same time, there is some data about the high percentage of sucrose of 2,1 — 12,4% in the kernel of pine nuts.

The oilcake from the kernel of a Siberian cedar nut contains a considerable quantity of mineral substances, about 5%, which are represented by a certain set of macro- and microelements.
It also has a high maintenance of phosphorus and magnesium. 100g of pine nuts contain the daily human requirement of magnesium, manganese, copper, zinc and cobalt.

The cedar nut is of particular interest as a natural source of iodine. The daily requirement of iodine is 0,1–0,2 mg, and cedar nut kernel contains 0,577 mg/kg on the average.

How to use:

The cedar oilcake is a nice treatment for thinness and exhaustion. It is recommended for people who suffered from serious diseases and also for those who lead an active life. It is widely used in the treatment of lymph and blood diseases.
The cedar oilcake must be present in pregnant women’s and babies’ nutrition. In older times they used a mixture made of cedar flour when breast-feeding was impossible.

The cedar oilcake is recommended for the treatment of gastric and duodenal ulcer, gastritis, acidity, kidney diseases and nervous disorders. It is recommended in the complex therapy of lung diseases and tuberculosis.

The cedar oilcake raises the immunity, promotes normalization of the metabolism. It is a wonderful dietary product which keeps your health in good condition and preserves it for years.

How to use:

The cedar oil cake is used either as an additive to food or as a separate product.
Taking 2–4 spoons a day allows you to supply the organism with necessary components.
Hot processing is not recommended. It is possible to make milk and cream from cedar oilcake.
Cedar milk and cream have been used for the treatment of nervous diseases, tuberculosis and kidney diseases not only in Siberia, but also in many European countries, to where the nuts have been exported from ancient times.

400g pack, storage life: 6 months.

Recipes with CEDAR OIL CAKE POWDER

CEDAR MILK
Cedar oil cake powder — 200 g, water — 800 ml, honey — to taste.
Pour a little water over the cedar oil cake powder and stir until smooth. While stirring, gradually add the remaining water. Add honey to taste.
! Optionally, cedar oil cake powder can be diluted with hot water. 

NUTTY MILKSHAKE «sporty»
100 g sesame seeds, 200 ml water, cashew — 50 g, cedar oil cake powder — 5 tsp, 5 dates, 2 apples, 1 cup of fermented baked milk, 1-2 tsp honey, nutmeg, vanilla.
Sesame seeds WHISK in a blender with water for 1 min. Peel the apples, cut into wedges and put them into the blender. Add dates, cashew and whisk for 30 seconds. Add cedar oil cake powder and fermented baked milk with honey, nutmeg, cardamom and vanilla.
! This COCKTAIL is recommended for intake in the morning or during the day before sports training (1 hour before). Sesame seeds contain a record amount of magnesium and CALCIUM, therefore this cocktail is recommended for osteoporosis, for the restoration of bone tissue and during the period of active growth in children and adolescents.

PESTO SAUCE
90 g green basil leaves, 50 g hard cheese, 3 tbsp cedar oil cake powder, 100 ml olive oil, 3—5 garlic cloves.
Chop the garlic coarsely beforehand, remove stems from greens, and finely grate cheese. Put all the ingredients in a blender and whisk until smooth.

SORREL PESTO WITH CURD CHEESE AND HERBS 
Large bunch of sorrel, approximately 200 g or more, farm or village young cheese like suluguni — 100 g, curd cheese— 150 g, sour cream (farm or village) or fermented baked milk  , 3 tbsp cedar oil cake powder, 100 ml olive oil, 5 garlic cloves, dried basil, salt.
Chop the garlic coarsely and finely grate cheese. Put chopped herbs, garlic, cheese, curd cheese, sour cream or fermented baked milk, cedar oil cake powder and oil in a blender. If the mass is too thick you can add some water, fermented backed milk or olive oil. Add salt and spices and whisk again.
! It’s a perfect option for dairy intake. Calcium from dairy products is supplemented with magnesium from herbs and nuts. Without magnesium, calcium is not absorbed in the body and can be deposited as salts — calcifications.

CARROT SALAD
Fresh carrots — 1—2 pcs, garlic— 2 cloves, olive oil — 2 tbsp, dried basil — 0,5 tsp, sea salt to taste, lemon, cedar oil cake powder  
Chop the carrots into long, thin strips with a vegetable peeler, drizzle with a mixture of olive oil, juice of a quarter of a lemon and finely chopped garlic, add salt, season with basil. Sprinkle with cedar oil cake powder.

STEWED PUMPKIN WITH HERBS, NUTS AND CHEESE 
Shredded lard — З tbsp (you can also use the usual lard, cut into cubes, but it tastes better with the grated one), medium-sized onion, pumpkin — 400 g, cedar oil cake powder — 4  tbsp, salt, dried basil, Provencal herbs, chicken seasoning (it’s important that these are without the addition of salt and monosodium glutamate).
Melt lard in a pan, add diced onion, constantly stirring (cooking at high temperatures for a short time). If it starts to burn you can move the pan to a cold hotplate, add a little bit more lard or butter and bring back to the hotplate. When the onion is browned, add the pumpkin, cut into cubes 3-4 cm in diameter. If you use fresh pumpkin, add a little water. Add salt and cover with a lid. In 5-6 minutes pumpkin should be soft. Add a couple of teaspoons of dried basil, provencal herbs and chicken seasoning, sprinkle with the cedar oil cake powder. Move to a cold hotplate. You can add grated cheese and ground pepper. Cover with a lid for a couple of minutes.
! During the fasting period, cheese must be excluded from the recipe.

HOMEMADE PIZZA
Dough: 2 eggs, 1/3 tsp sea salt, 1,5 cup fermented backed milk or milk whey, 2 tbsp cedar oil cake powder, 0,5 cup wheat or rye bran, 1/3 cup whole wheat flour, 4 tbsp olive oil, 0,5 tsp baking soda, 1 tsp apple cider vinegar, 5 tsp fried herbs — basil, parsley, dill or Provencal herbs mixture.
Spices: black pepper 1/3 tsp, red pepper — 1/3 tsp, ground coriander — 1 tsp, caraway —0,5 tsp, dried garlic, pizza mix (without added glutamate), paprika, etc. Filling: black olives, tomato paste or ketchup with low added sugar, pieces of fresh salmon, tomatoes, garlic, cheese. Dough preparation: whisk the eggs, add flour, cedar oil cake powder, bran, fermented backed milk or milk whey and stir. The amount of ingredients is approximate, you can add more or less, as long as the proportions are kept the same. It is necessary to achieve a creamy state (like a thick sour cream). Quench soda with vinegar or lemon and add into the dough. Pour in olive oil. Add salt and spices, stir thoroughly. Put part of the dough on a baking sheet greased with ghee or olive oil in an even layer of 0.5-0.8 cm and bake until tender.
Take out of the oven, brush with tomato paste and lay out the filling in layers: olives in rings, shrimp / salmon pieces / prepared mushrooms or meat, thin slices of tomatoes, garlic, spices, herbs and sprinkle with grated cheese. Put back in the oven and bake until the cheese is golden brown.
! This amount of dough makes two pizzas. With turkey and vegetables: boiled turkey fillet 150 g, zucchini — 100 g, carrot 50 g, spinach — 50 g, Adyghe cheese. With salmon and shrimp: fresh salted salmon 80 g, boiled shrimp — 50 g, black olives — 30 g, dried tomatoes 50 g, mozzarella cheese. With spinach and walnuts: spinach 150 g, walnuts 50 g, sulguni cheese 100 g. With tofu and zucchini: green peas 100 g, fresh zucchini (grated) 150 g, fresh dill 50 g, hot red pepper, tofu cheese — 50 g.
 
WHOLEMEAL SOURDOUGH BREAD
Dough: whole wheat flour — 10 kg, rye or wheat bran — 1,5 cup, cedar oil cake powder — 5 tbsp, dill and flax seed 4 tsp each, dried Provencal herbs —2 tsp, thyme 1 tsp, oregano — 0,5 tsp, basil — 1 tsp, sea salt.
Mix all dry components thoroughly and then add the liquid part of the dough. 
Pour (stirring) one glass of starter culture and 1 l milk whey (as much as is needed to make dough like for pancakes or a little thicker) into the middle of the mixture. Add 4 tbsp olive/ghee or other butter. Knead everything for about 30 minutes until getting thick, homogeneous and slightly elastic dough. The longer is the kneading process the better the quality of the baked bread will be. Divide the dough into oiled tins, cover with a cloth and put in a warm place for standing and lifting for 5-6 hours. Forms with well-risen dough, carefully, trying not to knock down, put in the oven at 220 degrees until the bread is fully cooked (40-50 min depending on the oven). When the bread is ready, it must be left for one hour and after that you can eat it.
! Starter:
 Add 1 tsp of honey to 1.5 cups of water as well as whole wheat flour to make thick dough like for pancakes. Leave it in a warm place in the kitchen for fermentation. After a while, the sourdough dough should bubble slightly and raise — this means that the fermentation process has started. Don't stir he starter. It matures faster in warmth and a few hours are enough to make it. However, usually a starter needs 1-2 days to mature.
Keep it in the fridge, covered with a cloth. If you are storing the starter, you will need to feed it 1-2 times a week, adding a bit of water, honey and flour.

PANCAKES
Whole wheat flour — 250 g, eggs — З pcs, vegetable oil or butter ghee —70 g, milk (for thin pancakes) or farmer's fermented baked milk (for thick pancakes) — 500 ml, wheat bran — 50 g, cedar oil cake powder —3 tbsp, baking soda — 1 tsp, sea salt — a pinch.
Whisk eggs with salt, add milk or fermented baked milk. Add flour, bran and cedar oil cake powder. Add butter, soda and 1 tsp lemon juice (if the pancakes are made with milk). Bake on a hot, greased pan. Lubricate with melted butter, honey or sour cream.

WARMING COOKIES WITH SPICES
Whole wheat flour — 200 g, cedar oil cake powder 50 g, butter — 125 g, baking soda 1 tsp, 1 egg, ground cinnamon —3 tsp, nutmeg 1 tsp, ground cloves — 0,5 tsp, ground cardamom —0,5 tsp, honey—5 tsp, salt — a pinch..
The butter must be removed from the refrigerator in advance so that it becomes soft. Mix the spice, baking soda, flour and cedar oil cake. In a separate bowl, grind the butter with honey and salt then add the egg and stir again until smooth. Add the mix of the dry ingredients and knead the dough. Make a bowl, wrap with cling film and put in a fridge for 2 hours. If time is limited, you can put it in the freezer for 15—20 minutes. Take it out from the fridge and leave at room temperature for 5 minutes. Roll out the dough to a thickness of about 0.5 cm. Cut the cookies, put on a baking sheet, put in a preheated to 180-200 degrees oven. Bake for 10 minutes until golden brown.
! It’s possible to make a spicy, savoury version of the cookie. Add salt to the dough instead of honey — 0,5 tsp, ground black pepper — 0,5 tsp, dried garlic — 1 tsp, dried herbs (parsley, oregano, savoury, Provencal mixture, basil) — 4 tsp., pizza seasoning (without salt and monosodium glutamate) —1 tsp.

Bon Appetit and have a good Siberian health!