A Passion for Pumpkins: How to Make Your Own Pumpkin Seed Milk

This time of the year, my local farmer’s market feels like pumpkin heaven.

Pumpkins of all colors, shapes and sizes dot the market everywhere I look.

So of course I have to lug one or two home with me to make some pumkin seed milk

and other goodies!

On your next trip to the farmer’s market, pumpkin farm or fruit stand, pick a

good looking pumpkin, bring it home and use the seeds and “guts” from inside to

make your own nutritious pumpkin seed milk!

Organic pumpkins and their seeds are preferable, since they will not be contaminated

with pesticides or other harmful chemicals.

A Passion for Pumpkins: How to Make Your Own Pumpkin Seed Milk

Once you have made your seed milk, you can use that milk as the liquid in any pumpkin

or other smoothie recipe you wish to create.

That’s what I did.

Wondering what’s so great about pumpkin seeds?

Snacking on pumpkin seeds is one of my favorite childhood memories.

Of course, I did not know that they were good for me then.

They simply tasted good!

These small seeds are packed with important nutrients that provide significant health benefits.

Pumpkin Seed Benefits:

A Passion for Pumpkins: How to Make Your Own Pumpkin Seed Milk

Some of the health benefits of pumpkin seeds include:

*Provides zinc for immune support and prostate health

*Rich in heart healthy magnesium which also supports  muscles, bones and nerves

*Rich in healthy fats, antioxidants and fibers which support heart and liver health

*Improves insulin regulation

*Provides plant-based omega-3 fatty acids

*Rich in natural phytoestrogens which supports an increase in good “HDL” cholesterol

along with decreases in blood pressure, hot flashes, headaches, joint pains and other

menopausal symptoms

*Supplies tryptophan for restful sleep–very important for me

*Provides important anti-inflammatory benefits helpful in treating arthritis symptoms

*Note that it is best to soak your pumpkin seeds overnight–even even sprout them– before preparing

them for consumption in order to optimize their nutritional value for your body.

So now that you know that pumpkin seeds are more than just a tasty treat, let’s whip up some

delicious and nutritiou pumpkin seed milk.

How To Make Raw Pumpkin Seed Milk

A Passion for Pumpkins: How to Make Your Own Pumpkin Seed Milk

The quantity of seeds and water will depend upon how many seeds you are able to get from

your pumpkin.

Basically, you could add about 2 cups of water for one cup of seeds and adjust the amount

liquid as you fit.

Ingredients:

2-4 cups of filtered water

1-2 cups of pumpkin seeds and guts scooped from your fresh pumpkin (soaked)

5-6 dates

1 tablespoon organic coconut oil

Pumpkin spice, cinnamon, nutmeg and/or vanilla

A Passion for Pumpkins: How to Make Your Own Pumpkin Seed Milk

Directions:

*Add the ingredients to your high speed blender. I use a Vitamix.

*Blend on high for 30 seconds.

*Blend a little longer if you do not have a high-speed blender.

*Blend until all of the ingredients look completely blended and smooth.

A Passion for Pumpkins: How to Make Your Own Pumpkin Seed Milk

*Next, strain the liquid from the pulp using cheesecloth, a nut milk bag or sieve.

*You may need to squeeze the contents to extract the most milk.

*Repeat the process until all of the milk has been extracted.

*Store excess milk in the refrigernator in a sealed container or mason jars for up to 4 days.

*Drink the seed milk as is or use it as the liquid for your smoothies.

*Shake the seed milk well before drinking since separation will occur.

*Note: Straining is optional if you plan to use the seed milk as the base for a smoothie,

since the other smoothie ingredients will mask the graininess of the seed milk.

A Few Notes on Pumpkin Seeds

*The best way to preserve the healthy fats present in pumpkin seeds is to eat them raw.

*Because most nuts and seeds have anti-nutrients like phytic acid that can make nutrients

less bioavailable when you consume them, so it is wise to soak or sprout them.

*When buying seeds from a bulk bin, make sure they smell fresh – not musty, spoiled or stale,

which could indicate rancidity or the presence of fungal mycotoxins.

*If you prefer to eat your seeds roasted, raw pumpkin seeds can be roasted on a low heat setting

in your oven sprinkled with Himalayan or other natural sea salt, for about 15-20 minutes.

 

What do you think about pumpkin seed milk? Share your experiences and thoughts with us.

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The material on this website represents the opinions and conclusions of the author. It should not be taken as medical advice. Articles and recipes on this website are not intended for the treatment or prevention of disease, as a substitute for medical treatment, or as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Readers are encouraged to conduct their own further research.

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