I’m a huge almond milk fan and after putting it in everything from my smoothies, to chia puddings and oats, I decide to try a different kind of plantbased milk at home: pumpkin seed milk! It has a gorgeous color and a light, delicately sweet taste. Try it on its own or as a base in your matcha lattes, overnight oats, and granola bowls.
I know what you might be thinking: “why would I make my own nut and seed milk”? Well, let me tell you! Besides it being fun to try something new, making homemade nut or seed milk at home is surprisingly easy. You just soak the seeds overnight, then you’ve got just a few minutes of prep in the morning to go: draining the seeds, adding water and extra ingredients for flavor, blending, then straining through a nut milk bag. What’s awesome about making your own milks at home is that you control what ingredients go in them. A lot of store-bought nut and seed milks have ingredients that I sure couldn’t recognize like potassium citrate and carrageen.
Pumpkin seeds are a powerhouse of nutrient power in a very small package. They’re super high in fiber which helps keep you full and are also packed with zinc and antioxidants to keep your immune system in top shape. Plus, a quarter cup of pumpkin seeds has nearly half of your daily dose of magnesium which helps control blood pressure, boost digestion, and promote bone health. As if that wasn’t enough, they’re one of the highest plant-based sources of ALA Omega-3s and have wonderful anti-inflammatory properties.
- 1 cup raw pumpkin seeds
- 3 cups filtered water
- ½ tsp cinnamon
- 1-2 tablespoons raw honey
- A dash of sea salt
- Soak the pumpkin seeds in water overnight or for at least 5 hours.
- When done soaking, strain the seeds from the water, add to a blender with fresh water, cinnamon, honey, and sea salt, and blend for 1 minute, or until the seeds have broken down.
- Next, place a nut milk bag over a large bowl and pour the blended seed & water mixture through the bag into the bowl. Strain the bag by slowly squeezing the water out, then set the nut mixture and bag aside and enjoy your fresh pumpkin seed milk! I love pouring it into a sealable jug (you can get great ones at Ikea) and storing in my fridge for up to 5 days.