Pumpkin Seed Milk

Move over almond milk, there’s a new plant-based player in the dairy alternative game, and it couldn’t be more perfect for fall! You can put pumpkin into just about everything this time of year, but did you also know you can make your own pumpkin seed milk? Reap the nutritional benefits from this protein packed beverage, and get key nutrients such as magnesium, zinc and iron into your diet from the milk of pumpkin seeds. It’s easy, and fun to make at home, only requiring a few simple tools and a nut milk bag!

Pumpkin seed milk is unqiue because it contains more protein and nutrients that other nut milks don’t have. Pumpkin seeds are an extremely concentrated source of magnesium, coming in at about 50% of daily magnesium needs per cup. Magnesium plays a role in the physiological functions of the brain, and heart. Some experts suggest that magnesium also helps improve sleep quality, and reduce the risk of disease. The bottom line is, you don’t want to miss out on this nutrient, and pumpkin seeds and pumpkin seed milk are a great way to get more of it!

Pumpkin seed milk also comes in at 9 grams of protein per cup, which is more than your typical non-dairy milk, making it a great option for vegans, vegetarians and pumpkin lovers alike. So this fall, why not make your own pumpkin SEED latte, using pumpkin seed milk, coffee, and a dash of pumpkin pie spice! Here’s your how-to for making pumpkin seed milk at home!

Ingredients:

  • 1 cup pepitas (green pumpkin seeds)
  • 2 cups water
  • Pinch of pink Himalayan sea salt
  • 1 tsp. vanilla extract
  • 2-3 pitted dates (optional) (for an extra smooth, slightly sweet taste)
  • 1 Bigger Better Nut Milk Bag

Directions:

  1. In a medium sized glass bowl soak pepitas in water with salt over night.
  2. The next day, blend seeds and water in a high-speed blender until smooth.
  3. Add vanilla
  4. Add dates if desired.  
  5. Using your Bigger Better Nut Milk Bag, strain contents of blender through bag, squeezing it through, and pouring little by little as you continue to strain through.
  6. Squeeze out as much as you can, and refrigerate in a glass jar for up to one week.

Add to coffee, smoothies, other recipes and more!

Photo and Recipe by @onceuponapumpkin

Check out more amazing pumpkin recipes on Maggie’s website OnceUponAPumkinRd

2017-11-15T13:46:26+00:00 0 Comments

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