Pumpkin Seed Carrot Ginger Milk Recipe
1 cup / 130g pumpkin seeds
3 cups / 700 ml water
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.