Full of antioxidants, iron, and healthy fats, pumpkin seed milk benefits many areas of the body. Pumpkin seeds are especially rich in magnesium, which regulates blood pressure levels, forms healthy bones, and improves sleep.
Experience level: Intermediate
Ingredients
- 1 cup raw pumpkin seeds (shell-free)
- 4-5 cups water (for soaking)
- 2 cups water
- Pinch of salt
For sweetened milk (optional):
- ½ tsp vanilla extract
- 1 tbsp maple syrup or agave
Serves 2.
Product Needed
Kuvings Whole Slow Juicer, assembled with the juicing strainer.
Directions
- Place pumpkin seeds in a bowl. Add 4-5 cups of water, enough to fully cover the seeds. Let soak for 6 hours or overnight.
- Drain and rinse seeds.
- Close the juicer’s smart cap. Add a small portion of seeds to the juicer. Then, add an equal amount of water. Continue alternating between seeds and water, small portions at a time. Work slowly to give the juicer enough time to process the seeds.
- Open the smart cap to release the pumpkin seed milk. If desired, strain for a thinner texture. Add a pinch of salt to the milk and mix. Add optional sweeteners, if desired.
- Serve chilled. Pumpkin seed milk will keep for up to three days in the refrigerator.
Did You Know?
Because the raw seeds are green, pumpkin seed milk has a slight green tint.
