DIY MYLKS

PUMPKIN SEED MYLK

I must admit. This is one is my absolute FAVE


Pumpkin seeds are a nutrient dense little super-seed that you never knew you needed!


Pumpkin seeds are one of the highest plant-based sources of protein containing all essential amino acids. A handful of pepitas makes up almost half of the recommended daily allowance of protein. Pepitas are also a rich source of iron, with one cup delivering almost half of the RDA of iron. Pepitas are high in zinc aiding to bone health, and prostate health in men. Last but not least pumpkin seeds contains boat loads of calcium, magnesium, manganese, potassium, phosphorus, and copper; as well as Vitamins A, B and E. (that was a mouth-full huh?)


Loaded with heart-healthy unsaturated fats and omega-3 and omega-6 fatty acids, pumpkin seeds are anti-inflammatory avengers that help regulate blood pressure and cholesterol for heart health. They also contain tryptophan to alleviate anxiety and aid sleep.


If that doesn’t have you running to your local nuts and seeds distributor, I don’t know what will!


PRO TIP: If you are a KC Local, I get all of my nuts, seeds and spices from Habashi Mart in the river market. Owned and run by the nicest Jordanian family. They get their products sent in fresh every few days and always have the best prices and widest selection.


Now on to the recipe:

Unsweetened pumpkin seed milk:
1 cup raw pumpkin seeds, soaked for 8 hours (see soaking method below)
3 cups filtered water
Pinch of sea salt


Sweetened pumpkin seed milk:


1 teaspoon natural vanilla extract
3 to 6 pitted dates,
2 to 3 tablespoons pure maple syrup, or other sweetener

Directions:
To soak the pumpkin seeds, place them in a glass or ceramic bowl or large glass jar, and cover with filtered water. Add 1 teaspoon Celtic sea salt and splash of fresh lemon juice or apple cider vinegar, cover the container with a breathable kitchen towel, and allow to soak at room temperature for 8 hours.


Drain, and discard the soaking liquid (do not use this to make the milk). Rinse the pumpkin seeds several times to remove the anti-nutrients and enzyme inhibitors.


Throw the rinsed pumpkin seeds, water, and salt in your blender, and blast on high for 30 to 60 seconds, until the nuts are completely pulverized. Use whole milk to maximize nutrition. Or strain for a smoother, more commercial-style milk for use in recipes.


To strain, place a nut milk bag or knee-high piece of sheer nylon hosiery over the opening of a glass bowl, jar or jug. Pour the milk into the bag, twisting the bag closed, and gently squeezing it to pass the liquid through. Empty the pepita pulp aside. You can dehydrate this for use in smoothies or to make crusts. Or make this quick easy body scrub.


Rinse your blender container, and pour the strained milk back in. Add the vanilla, sweetener, and any flavorings, and blast again, until smooth and creamy.


Store the milk in a sealed container in the fridge. Activated pumpkin seed milk (made with soaked pumpkin seeds) will keep for 2 to 3 days in a very cold fridge. Un-soaked pumpkin seed milk will keep for about 5 days

 

 

ALMOND + CASHEW MYLK

Unsweetened almond + cashew mylk:


1/2 cup raw almonds + 1/2 cup raw cashews (soaked overnight)
3-4 cups filtered water
A pinch of sea salt


Sweetened:


2-4 dates
2-3 tbsp maple syrup or sweetener of choice
1/2 tsp vanilla extract
1/4 tsp sea salt


Directions: see above for more detail.
Soak (see soaking method above)


Drain and Rinse


Add nuts + water to the blender and blend on high for about 1 minute.
Use nut milk bag or other straining method


Put in air tight container or glass jar and store in the fridge for 3-6 days.

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