20 Mar, 2009
How To Make Pumpkin Seed Milk
Posted by: Angela Leeds In: Other Raw Recipes
Pumpkin Seed Milk turns out a lovely pale green color. However, it will take a photographer with better skills than I to capture its delicate color… far prettier in real life than my current photographic skills can convey.
Using Nut and Seed Milks in Live Green Smoothies and Raw Foods Recipes
Although I don’t normally use nut or seed milks in my Live Green Smoothies, there are quite a lot of uses for fresh nut and seed milks. It can be fun to use them to make a nice creamy Raw Chocolate or Vanilla Smoothie (with or without live greens). And I do use them for making Warm Live Soups, and they’re great over Raw Oatmeal, if you’re a fan of that in the morning. And if you’re like me and don’t see anything at all contradictory about healthy living AND the regular enjoyment of a smart cocktail, live nut and seed milks can be useful for making certain cocktails. I’m going to have to remember to post the recipe for one of my personal vanilla creations, “Mama’s Milk“. I’ve got a slew of “Raw Cocktail” recipes just waiting to be unleashed on the world. Heh.
But most of all, I enjoy nut and seed milks in one of my favorite warm beverages: “Raw Hot Chocolate” with chile & cinnamon. Since for me Raw Chocolate is a staple and a FOOD rather than a candy or something to angst over, I do like to make some kind of nut or seed milk at least once a week.
Why I Like Pumpkin Seed Milk
I love everything pumpkin, so I’m not surprised that I gravitate toward using pumpkin seeds to make fresh milk. I particularly like the fact that pumpkin seeds are inexpensive – easily half the price of my favorite nut milk darlings, pecan. You can buy a huge bag of pumpkin seeds without digging too deeply into your wallet. I invest in good quality Raw Coconut Oil, Hemp Seeds, and Raw Chocolate as staples in my kitchen, so frequently using sensibly priced pumpkin seeds and humble parsley seems to balance the equation and appeals to my latent frugal side.
I also just love the fact that pumpkin seeds are green! Consider me generally biased toward anything green and anything orange. I guess pumpkin seeds fit the bill on both accounts. I know that deep within the core of each seed lies the potential for a luscious, plump, cheerfully orange creation.
Pumpkin Seed Nutrition
Pumpkin seeds are packed with nutrition, some highlights of which include a significant source of the anti-oxidant Vitamin E, as well as the essential fatty acid Omega 6, and a good bit of protein. It’s also a great source of folate (folic acid). Especially good for pregnant mothers.
I make milk from pumpkin seeds using the same proportion as with the nuts, and I make sure to use the leftover pulp in some fashion. I purchased my nut milk bag online from Alissa Cohen’s site… it’s a nice large size. And I make sure to always use it so the seam of the bag is on the outside, that way the pulp doesn’t get caught in it when I’m trying to clean it.
Fresh Pumpkin Seed Milk Recipe
- 1 C. raw Pumpkin seeds (no need to soak)
- 4 C. quality water
- good dash “Himmy” salt (Himalayan Crystal Salt)
- 1 T. raw honey (or other sweetener to taste — sweetener is optional, as you might want the milk for a savory recipe, such as a soup)
Blend ingredients till smooth in blender.
Place nut milk bag in pitcher (or bowl) & pour the milk into the bag. Carefully (just so you don’t splash yourself or the counter) squeeze the pulp down towards the bottom of the bag & the milk out the bottom. Slide and push down as you would a tube of toothpaste. When you get to the bottom, really give it some good squeezes to get all the moisture out.
Note: It will be easier the less powerful your blender is. The more powerful it is, the finer the pulp will be that you’ll have to squeeze to get the milk out.
Use right away, or by the next morning. Keep leftovers in the fridge. It’s normal for separation to occur, but when you stir it up it gets creamy again.