Why Sprouted Pumpkin Seeds are Best:
This sprouted pumpkin seed milk is creamy, quick, easy, and nutrient dense. Using pre-sprouted seeds from Go Raw eliminates the need for soaking, so there’s no prep-work involved, which I love. Besides being easier to blend, sprouted seeds are also easier to digest.
Nuts and seeds, along with grains and legumes, contain compounds called lectins and phytates. Lectins and phytates are sometimes referred to as “anti-nutrients” because they can bind to essential minerals, like iron and zinc, making them less available for absorption. These same compounds may also negatively impact the gut lining, especially in genetically susceptible individuals. Sprouting or soaking seeds, nuts, legumes, and grains reduces these potentially problematic compounds.
Why DIY? You Control the Ingredients:
Making your own dairy-free milk at home is probably one of the easiest ways to avoid unwanted additives and fillers in your food. Most store bought non-dairy “milks” contain sweeteners and unnecessary ingredients. Some of these added ingredients can promote inflammation and digestive upset, which kind of defeats the purpose if you’re avoiding dairy to reduce those symptoms. Homemade dairy-free milks are usually just 2-3 ingredients: water + nuts, seeds, coconut, or oats, and maybe some sea salt, and/or vanilla. Some people add sweeteners like maple syrup, dates, or honey, but I keep mine sugar-free. I sometimes add collagen powder to my non-dairy milks for added protein. You can find my collagen cashew milk recipe here.
No time to make your own? There are some great brands these days that use minimal ingredients in their dairy-free milks. Malk and Three Trees are two of my favorites.
If you haven’t tried making your own “milks” yet, it’s honestly easier than you might think. Homemade non-dairy milks are actually one of my favorite things to make. They are just so darn creamy, and if you have a high-powdered blender you often don’t even need to strain any pulp. I use a Vitamix Professional Series 750, but any Vitamix should work. Vitamix is my preferred blender. It was expensive, but honestly, I wish I had purchased one sooner. They are truly amazing! I have used a lot of different blenders, Ninja, Oster, KitchenAid, Black and Decker, etc, and none of them can hold a candle to the Vitamix. This is NOT sponsored, by the way. I just really think they are a superior kitchen tool. But don’t worry! If your blender isn’t a beast, you can always strain the pulp through cheesecloth or a nut-milk bag.
Health Benefits of Pumpkin Seed Milk:
Pumpkin Seeds have a lot of health benefits, including helping to regulate blood sugar. They are a good source of magnesium, making them a great choice if you have tested low in this essential mineral. Pumpkin seeds also offer an excellent source of plant-based protein. A 1/4 cup serving of sprouted pumpkin seeds contains 9 grams of protein, which is more than an egg.
Sprouted Pumpkin Seed Milk Recipe
Ingredients:
- 1/2 Cup Go Raw Sprouted Pumpkin Seeds
- 4 Cups Filtered Water
Instructions:
Combine ingredients in a high-powered blender and blend on high until smooth and homogenous. If your blender isn’t cutting it, strain pulp through cheesecloth or use a nut milk bag. Store your sprouted pumpkin seed milk in the fridge in a glass container for up to one week. Cheers!
For my “Milk” recipes, I always start out with a super creamy consistency, that way I can add more water if I want to thin it out later.
Check out my favorite matcha latte recipe here.
