Seed and nut milks are a great alternative to dairy and you can decide yourself how creamy you like them. Basically, the more seeds/nuts are added to the water the thicker it will become. It's so simple..
For this recipe you will need:
100g pumpkin seeds (very high in Zinc)
320 ml spring water
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Mix seeds and water well with a food blender or mixer.
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Strain either with a sieve or a jelly bag- the latter generally produces a finer milk and enables you to get more liquid out of the pulp.
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Finished! You can use the milk as you would use normal dairy in teas, crereals, to make sauces etc.
Some harder nuts like almonds are often better when soaked overnight- discard the soaking water and use fresh water to produce the milk.
To give yourself an additional protein boost, add a teaspoon of pea protein powder.
Use the pulp to make burgers, in salads (see Pumpkin salad recipe), to bind sauces, in pancakes.
Enjoy!
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