My Attempt at Raw Pumpkin Seed Milk

I ran out of walnuts the other day, but had some raw pumpkin seeds handy, so I thought I’d try to make some raw pumpkin seed milk.

I measured one cup of hulled raw pumpkin seeds and sprouted them for a day after soaking them overnight. I then proceeded to use the walnut milk recipe. It’s tasty, but not as tasty as the walnut milk. I’ll play with the recipe and re-submit it to you after it’s been perfected.

In the mean time, here’s the recipe (makes almost one-half gallon):

Ingredients:
1 cup of raw nuts/seeds (soaked & sprouted)
3 cups filtered water
2 T of raw agave (or 4 dates)
1T of vanilla extract
1t Celtic or Tibetan sea salt

Equipment:
Blender
1/2 gallon pitcher

Put walnuts into the blender.
Add water until the water reaches the 4 cup (32oz / 1qt) mark.
Add the agave, salt and vanilla.

Blend on high for one minute.
Pour the milk into the pitcher.
There’s no need to strain the milk, as the walnuts blend in completely.
Soaking the walnuts overnight will make them blend more evenly.