Pumpkin Seed Carrot Milk not only contains healthy ingredients but is also delicious and versatile. Pumpkin seeds contain omega-3 and omega-6 fatty acids and are loaded full of antioxidants. They are also high in magnesium and zinc, as well as in fiber and protein. Besides pumpkin seeds, this dairy-free milk is packed with carrots, ginger, and cinnamon. I also like to add dates, which are a great source of energy, and add a subtle sweetness to this healthy beverage.
This recipe is easy to make, too. You will need a blender and muslin or nut-milk bag. And make sure you soak your pumpkin seeds for at least 8 hours before you start prepping. Now, all you need is to throw all ingredients in a blender and blast on high until the seeds and carrots are finely ground. To strain, I place a colander over a glass bowl and line it with a muslin cloth. Next I pour the milk, twist the muslin cloth and squeeze it to pass the milk through. Then I empty the seed and carrot pulp aside for another use. I like to serve this seed milk for breakfast to make it more exciting and incorporate a boost of nutrients into my day.
To make the Pumpkin Seed Carrot Milk, you will need the following ingredients:
Add 1 cup soaked pumpkin seeds, 2 chopped carrots, 1 roughly chopped ginger, 1 tablespoon cinnamon, 3-6 dates, and 3 cups water to a blender.
Blend on high speed for 2-3 minutes until the pumpkin seeds and carrots are finely ground.
Using a muslin cloth or nut milk bag, strain the milk.
Stir or shake before serving or store in the fridge for up to 3 days.
Learn how to make Pumpkin Seed Carrot Milk! It is a perfect homemade non-dairy substitute for milk. And please let us know how this recipe turns out for you in the comments below.
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