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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.

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