Healthy, quick and easy pumpkin seed milk recipe. Imagine making your own superpowered seed milks at home? Learn how easy and cost effective this recipe is to make, a great addition to you weekly menus.
Have you ever tried pumpkin seed milk? If not, you are in for a real treat.
We all know about nut milks, they are widely available nowadays, but what the about seed milks? Pumpkin, sunflower, chia, hemp and sesame all make the most delicious and nutritious milks. I will be publishing more recipes soon, so stay tuned.
And wait until I get onto grain milks! Plant milks made from quinoa, buckwheat, beans, barley and rice! These are all very common throughout Asia, but still relatively low-key in the West.
HERE IS THE GREAT THING ABOUT SEED MILKS:
- very nutritious
- easy to make
- taste really good
- no straining required (if you have a good blender)
- you just blend and chill and sip!
IS PUMPKIN MILK HEALTHY?
Pumpkin seeds are loaded with good oils, vitamins, and minerals that have tons of health benefits. Read more about the incredible health benefits of pumpkin seeds here
INGREDIENTS YOU WILL NEED:
- Pumpkin seeds
- Water for soaking and water for blending
- Spirulina (optional) for colour and extra nutrients
- Dates or honey for sweetness
- Pink salt for seasoning
HOW TO MAKE PUMPKIN SEED MILK:
Soak the seeds overnight in water, strain and rinse well. Put the seeds in a blender with water, date, pink salt, spirulina and blitz until smooth!
Best served chilled!
MORE DAIRY FREE MILKS TO TRY:
HOW TO USE PUMPKIN SEED MILK
Drink it straight-up, add it to your smoothies or lattes, make ice-cream with it, add it to your bread, muffin or pancake mixes. There are so many ways to use this milk and reap the incredible health benefits that pumpkin seeds contain.
Chef's Top Tips
Add some fresh seed milk to ice cube tray's and keep in the freezer, try adding one or two to your smoothies or stirring into porridges a couple of minutes before serving.
I hope you enjoy this recipe. Please comment and rate the recipe below, remember to tag #holisticchefacademy when you make it. I love to see your creations.
Pumpkin Seed MIlk
- Weighing scales
- Mixing bowl
- Glass bottle
- 100 g Pumpkin seeds
- 200 ml Water for soaking
- 300 ml Water for blending
- 20 g Dates
- ⅛ tsp Spirulina optional
- ¼ tsp Pink salt
- Soak pumpkin seeds in 200ml of water overnight in the fridge.
- Strain and rinse the pumpkin seeds.
- Transfer pumpkin seeds to blender.
- Add 300ml filtered water, spirulina, pink salt and date.
- Blend for 30 seconds until smooth.
- You can strain through a nut milk bag if your prefer an extra smooth milk or if your blender is not very powerful!
- Transfer to glass storage bottle and chill in the fridge until required.
- Try adding figs, raisins or other dried fruits as sweeteners
- Instead of soaking overnight, place nuts into a bowl and cover with boiling water. Let soak for 15 minutes, then strain and blend as per recipe directions.
- Try adding a spoon of raw cacao and an extra date to this recipe for an special treat!
- If you do prefer and smoother milk and decide to strain through a nut milk bag, use remaining pulp in baking recipes.
- You may need to give it a shake if it separates a bit the next day (which is natural).
- This milk will last for up to 3 days in the fridge.