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Pumpkin Seed Milk
Making homemade nut milk is so easy and the end result is raw and unprocessed, with no fillers or additives. While most nuts/seeds need to be soaked for even a few hours to remove the enzyme inhibitors, pumpkin seeds are a quick three hours. For the ability to use in savory dishes make the milk with just water and the seeds. Or, add the sweetener and vanilla extract for a sweeter flavor. To strain the seed pulp, use a nut milk bag or an easy substitute is a paint thinner bag from a hardware store. If you don’t have either, just strain in mesh sieve.
INGREDIENTS
1 cup pumpkin seeds (or almonds, walnuts, hemp..) Purified water to cover during soaking
3 cups purified water
1 tbsp. honey or maple syrup (optional)
½ tsp. vanilla extract (optional)
¼ tsp. sea salt
Ready in 10 minutes
Serves 2
¼ tsp.
sea salt
3 cups
water
1 cup
pumpkin seeds
½ tsp.
vanilla
1 tbsp.
honey
Gluten Free
Healthy Fats
Raw
PREPARATION
-
In a bowl, cover pumpkin seeds with purified water. Let soak for at least 3 hours.
-
Strain pumpkin seeds and place in blender with 3 cups purified water.
-
Blend for one minute on high.
-
Hold a nut milk bag over a glass bowl and pour mixture from blender into bag.
-
Clasp the sides of the bag together and slowly start to squeeze the milk into the glass container.
-
Continue gently squeezing until all the liquid is into the bowl.
-
If adding sweetener and vanilla, put milk back into blender before adding them and blend again on high for 10 seconds.
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Enjoy immediately or put in the refrigerator.
Normally lasts up to a week.