- 1 cup Pumpkin seedssoaked in water with a pinch of salt overnight
- 2 Carrotsroughly chopped
- 1-inch Gingerroughly chopped
- 1 tbsp Cinnamon
- 3-6 Datespitted
- 3 cups Water
Dairy-Free Pumpkin Seed Carrot Milk
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:
Steps to make Dairy-Free Pumpkin Seed Carrot Milk
1 | Combine all ingredients in blender | 1 |
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. | ||
2 | Blend | 3 |
Blend on high speed for 2-3 minutes until the pumpkin seeds and carrots are finely ground. | ||
3 | Strain | 1 |
Using a muslin cloth or nut milk bag, strain the milk. | ||
4 | Serve | |
Stir or shake before serving or store in the fridge for up to 3 days. | ||
Recipe Reviews
So easy, delicious and healthy! Thanks!
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