This is my absolute favorite milky bev to keep on hand. I adore cardamom, and I think pumpkin seed mylk is the absolute yummiest. This creamy dreamy mylk supplies tons of zinc (awesome for breakout prone skin), iron (clutch for anemia), b vitamins (helpful for stress) & hormone supportive EFAs. Awesome in smoothies, baked goods, and as a canvas for adaptogenic tonics.
INGREDIENTS
filtered water for soaking
1/2 cup hulled hemp seeds
1/2 cup pepitas (raw hulled pumpkin seeds)
3-4 cups filtered water
1 pitted medjool date
a few drops of vanilla extract
pinch cardamom (optional)
pinch sea salt
METHOD
- Place salt, pumpkin seeds, and hemp seeds in a bowl or pitcher and cover with filtered water. Refrigerate overnight, then strain & rinse through a fine sieve when ready to make mylk. Discard soaking water.
- Give your date a squeeze. Does it have a pit? If it does, remove it. If it's not juicy and squishy, place it in a small bowl and cover with boiling water. Strain after 15 minutes.
- Pour 3-4 cups (less water = thicker mylk) filtered water into a high speed blender. Add hemp & pumpkin seeds, date, vanilla extract, cardamom, and salt. Blend on high for a full minute, then strain through a nut milk bag or clean tea towel.
Stored in the refrigerator, your nut milk will keep for 3-5 days. Honestly it's so yummy it doesn't last that long at my house.