{Nourish}: Spiced Pumpkin Seed Milk

Nutmilk, Pumpkin Seed Milk It’s fall and that means PUMPKINS. Pumpkins hanging on your stoop. Carved pumpkins. Painted pumpkins. Pumpkin butter. Pumpkin pie. Pumpkin soup and even Pumpkin seed milk. Yes, you can make milk from your pumpkin seeds! Cue the cheers!

I am a huge advocate of reducing food waste.  And, if I am honest, I am not a huge fan of roasted pumpkin seeds. I was brainstorming ways I could use the seeds and after some thought I realized a milk would be fun and delicious.  Homemade nut and seeds milks are a staple in my house (check out my “how to” here) and I enjoy getting creative with my blends. This pumpkin seeds milk is so easy to make and wildly rich in nutrients. You can make it with raw store-bought pepitas (pictured) as well. It’s a tasty twist to the traditional varieties and really speaks to the season.

{The goodness of pumpkin seeds} Sure, they are rich in protein, fiber and healthy fats but did you know this tiny seeds is also a great source of magnesium (which naturally relaxes you), zinc and copper? Pumpkin seeds also contain powerful phytosterols and antioxidants that scavenge for disease causing free-radicals. Awesome!


Spiced Pumpkin Seed Milk
Serves 4
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  1. 1 cup raw pepitas (or 1 1/2-2 cups fresh pumpkin seeds)
  2. 3 cups water
  3. 1/4 teaspoon pumpkin spice
  4. 1/4 teaspoon vanilla extract
  5. 1 tablespoon grade b maple syrup (optional)
  1. Soak 1 -2 cups of pumpkin seeds (depending on which variety you are using) in 2 cups of water--refrigerate overnight or for at least 6 hours. Blend the remaining ingredients together at a high speed blender for about 1 minute. Strain using a nut milk or cheese cloth and enjoy.
Katie Cavuto https://katiecavuto.com/
{Photo credit” Madison Carroll}

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