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    • December 14, 2017 in Recipes

    Pumpkin Seed Carrot Ginger Milk Recipe


    1 cup / 130g pumpkin seeds

    3 cups / 700 ml water

    2 carrots

    1″ ginger

    3-6 dates

    a pinch of salt

    a pinch of turmeric

    1 tsp vanilla


    Soak the pumpkin seeds in water with a pinch of salt.

    Leave for 8 hours or overnight then rinse and strain.

    Add everything to a blender and blend on high for 2-3 mins until all the seeds are finely ground.

    Strain using a nylon milk bag or muslin.

    Squeeze all of the moisture out and then enjoy the milk within 3 days. Keep in the fridge.