Have you been buying store bought non-dairy milk alternatives? Have you ever wondered what are the ingredients or how was it made? Most store bought varieties contain artificial, low cost, shelf life-extending substances which include calcium Carbonate, Calcium Phosphate, Tricalcium Phosphate, Disodium Phosphate, Potassium Citrate, Magnesium Phosphate. These are used as stabilizers or taste intensifiers, or for improving the taste, appearance, and shelf-life.
Why Make Your Own Pumpkin Seed Milk
Pumpkin seed (here) milk is one of the creamiest and most delicious of the dairy-free plant-based milk alternatives you can make. The tiny, edible seeds of the pumpkin hold a lot more nutrition than you think. Despite being so tiny, pumpkin seeds are rich in critical nutrients that our bodies need. Pumpkin seeds are abundant in polyunsaturated fatty acids, potassium, vitamin B, and folate. Pumpkin seeds in particular are high in antioxidants, high in magnesium, may help improve heart health, lower blood sugar levels, and are high in fiber!
Ingredients for pumpkin seed milk:
- pumpkin seeds: you want raw pumpkin seeds – here
- water: the base of this pumpkin milk
- sweetener (optional): You can use monk fruit sweetener. I use this one
- vanilla (optional): for some flavor
- salt (optional): just a couple pinch
How to make pumpkin seed milk:
Easy! You put it all in a blender then drink it! No soaking, no straining (though you totally can if you prefer). It’s that simple, my friends!!
Store in air tight glass jar for up to 3 days in fridge.