Pumpkin seed milk

Pumpkin seed milk

This homemade pumpkin seed milk is a very healthy alternative to the conventional dairy milk. It has the absolute goodness of the pumpkin seeds, which are very rich in magnesium, manganese and zinc to name a few.

Another great thing about pumpkin seeds are that they are anti parasitic in nature. Throw in a handful of raw,organic and unsalted pumpkin seeds in your morning smoothies or cereal, and reap in the benefits of this nutritional powerhouse.

The milk is really thick, with a slight nutty taste. Do try it and fall in love!

Ingredients:

1 cup raw organic unsalted pumpkin seeds,preferably soaked for a minimum of 6 hours

32 oz water(1 cup=8 oz, if you want the milk more diluted or concentrated, you could vary the proportion of water)

Cardamom seeds/cardamom powder. (other options would be adding a pinch of nutmeg, cinnamon or cloves. Vanilla extract could be added as well.

2 tsps organic brown agave nectar as a sweetener.

Other natural optional sweetener options would be using medjool dates, raw honey or maple syrup).

Directions:

Rinse the pumpkin seeds well. Discard the soaked water.

Place the seeds in a blender with the required quantity of water . Blend. 

Strain the milk through a nut milk bag or a sieve into a large bottle. You will have separated most of the pulp in this process. Pour the extracted milk into the blender again, add the flavoring as per your choice, and blend.

Strain the milk. You now have delicious and creamy pumpkin seed milk ready. This milk will have a slight green tint, because of the pumpkin seeds.

Transfer it to the refrigerator. This generally keeps good for 3 -5 days in the refrigerator.

Notes:

1. Some amount of pulp is inevitable. You could use the pulp in smoothies, for that extra fiber. 

2. I recommend soaking the seeds, because it really helps in better digestion.

3. This healthy milk makes a great base for smoothies, and also tastes delicious mixed with some good quality protein powder.