It's RAW & It's GREEN!
I'm experimenting with making raw milks & am enjoying the fun!! Soak these seeds overnight (6-8) hours, give a good rinse and you are ready to blend. By soaking the pumpkin seeds releases the enzyme inhibitors to make them easier to digest. I'm all about making something quick & easy, especially having two toddlers. When they want something, they want it now! I've been told that pumpkin seed is really good for you, so I went on a little rampage and started researching. Store it in a glass jar in the fridge. Add to smoothies or drink alone. If separation occurs, just give the jar a little shake.
What you need:
1 cup raw organic pumpkin seeds
4 cups filtered water (we use alkaline or distilled)
2 T raw blue agave nectar
What to do:
Put the pumpkin seeds in the blender with the water and blend until smooth. Use a nut bag* over a pitcher or other container and slowly pour the milk into the bag. Squeeze the pulp down toward the bottom of the bag just like a tube of toothpaste. Keep smoothing out the pulp until no more moisture seeps through the bag.
*Note: I'm not a fan of using cheesecloth considering I like to save the pulp to make cheese see here for recipe. I recommend a nut bag which is made out of nylon instead. It doesn't leave any fiber behind, it doesn't stretch & the major bonus is that it's reusable!
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