Pumpkin seed milk

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


Mix seeds and water well with a food blender or mixer.

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.

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.






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