Pumpkin Seed & Cardamom Milk 

This milk is my favourite seed milk to make.   Pumpkin seeds are high in tryptophan, magnesium, chromium, iron and zinc.  They help satisfy hunger, keep cravings at bay and can help improve our mood. Cardamom is packed with nutrition but also adds a beautiful flavour.   

What you'll need

200g pumpkin seeds (soaked for 2 or 3 hours) - preferably organic
the seeds from 3 or 4 cardamom pods
800ml filtered water
sweetener of your choice
a pinch of mineral salt
a sieve or cloth / nut milk bag
a bowl

PREP

First, soak the pumpkin seeds to make them easier to digest (soaking reduces the level of phytic acid and removes enzyme inhibitors).  Leave them for 2 or 3 hours, discard the soaking water, rinse and then they are ready to use.  

Making the milk 

Blend together all ingredients in a high powered blender
Rest the sieve or milk bag on top of bowl and pour blended ingredients through.
If using a sieve, press milk through with a wooden spoon.  If using a milk bag, squeeze through the bag.
The pumpkin seed milk is ready to drink.  Pour milk into a bottle or jar and keep in a fridge

Freshly made Pumpkin Seed Milk will keep for around 3 days.

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