Pumpkin Seed Carrot Ginger Milk Recipe



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




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.

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