Pumpkin Seed Carrot Ginger Milk Recipe

Ingredients:

1 cup / 130g pumpkin seeds

3 cups / 700 ml water

2 carrots

1″ ginger

3-6 dates

a pinch of salt

a pinch of turmeric

1 tsp vanilla

Directions:

Soak the pumpkin seeds in water with a pinch of salt.

Leave for 8 hours or overnight then rinse and strain.

Add everything to a blender and blend on high for 2-3 mins until all the seeds are finely ground.

Strain using a nylon milk bag or muslin.

Squeeze all of the moisture out and then enjoy the milk within 3 days. Keep in the fridge.