Pumpkin Seed Carrot Ginger Milk Recipe
Servings
2pints
Servings
2pints
Ingredients
Instructions
  1. Soak the pumpkin seeds in water with a pinch of salt.
  2. Leave for 8 hours or overnight then rinse and strain.
  3. Add everything to a blender and blend on high for 2-3 mins until all the seeds are finely ground.
  4. Strain using a nylon milk bag or muslin.
  5. Squeeze all of the moisture out and then enjoy the milk within 3 days. Keep in the fridge.
Recipe Notes
  • Calories: 240 cal