Homemade pumpkin seed milk is delicious and easy to make using just a blender. You can it as a liquid in your autumn green smoothie recipes.
Pumpkin seeds are rich in B vitamins as well as many minerals. They are an especially rich source of zinc.
Pumpkin seed milk is the perfect complement to green smoothie recipes that use apples, pears, pumpkin, banana and other fall or year-round fruits.
You don’t need a nut milk bag to make this recipe. I used a fine sieve and it works great. It’s easier to clean too.
- 2 cups pumpkin seeds, unwashed with the rest of the stringy pumpkin “insides”
- 2 dates (optional to sweeten)
- 1/2 teaspoon cinnamon (optional for flavor)
- 1/4 teaspoon nutmeg (optional for flavor)
- 4 cups water
Step 1: Place all of the above ingredients into your blender.
Step 2: Blend on high for about 50 seconds or until everything is completely liquified. I find that if I don’t see any large date pieces whirling around in my blender, it’s done. I recommend using a high-speed blender like the Vitamix for making this recipe.
Step 3: Strain the milk through a nut milk bag or use a fine sieve. Using a nut milk bag will allow you to get more of the milk, but it may be slightly messier.
If you are going to use a sieve, use a spoon to scrape the bottom of the sieve to remove built-up pulp. Once all of the pumpkin seed milk has been drained, remove the pulp before adding more milk to be strained. You can use a large spoon to press the pulp into the sieve and get more of the milk.
The finished product will yield about 4 cups of fresh pumpkin seed milk. Store it in the refrigerator in a sealed glass container (mason jars are perfect for this) and use within a week. Give it a good shake each time before use as separation will occur.
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Tracy Russell is the creator of the Green Smoothie Weight Loss Program, the 30-Day Whole Foods Challenge and founder of Incredible Smoothies. She is passionate about helping people improve their health with green smoothies and a whole foods lifestyle.