Hi-Rawkus

Using a high-speed blender, process all of the ingredients for about 2 or so minutes, until the dates and pumpkin seeds have been pulverized. Strain the date and pumpkin seed pulp from the liquid and pour the pumpkin seed milk into your choice of airtight container. The finished milk should be stored in the refrigerator and used within 3 to 5 days.

Pumpkin Seed Milk is just one of several alternatives to almond milk. Rotating the types of milk you make will increase your vitamin and mineral intake. Variety is the spice of life! [warm smile]

Double or triple the recipe as needed.

The pumpkin seeds were measured after sprouting.

Seeds that are soaked and sprouted are filled with life, allow for greater availability of nutrients and have less impact on digestion. Sprouting pumpkin seeds is easy. First soak the pumpkin seeds in pure water for at least six hours or overnight, then thoroughly rinse and drain them. Let the pumpkin seeds sprout for one day, rinsing and draining no more than two times. It really is okay to let the seeds become somewhat dry during the sprouting process. I’ve found that it produces better results. I like to use a mesh strainer for sprouting since it allows for easy rinsing, draining and proper air circulation. You can use whatever method works best for you. After one day of sprouting, there should be a smallish tail on the end of each pumpkin seed (see second picture above). The flavor of the pumpkin seeds also should have sweetened nicely.

Halawi is my ultimate favorite type of date to use when making pumpkin seed milk as it perfectly softens the natural sharpness of the pumpkin seeds. My second choice would be Barhi and third would be Medjool. Basically you’ll want to use a date that doesn’t overpower since pumpkin seeds are pretty punchy on their own. Dates really do have complex flavors and each type of date will uniquely enhance the overall taste. Try making the milk with different varieties to find out which blend you like best.

This milk is meant to be mildly sweet. In the list of ingredients, I noted 3 small dates (or 2 medium dates, or 1 very large date), pitted. Three small dates is equal to about one tablespoon, as are two medium dates and one very large date. I chose to list the dates freely to make it easier, but you can go with the tablespoon measurement if you prefer.

If your dates are not soft and pliable, you can soak them in a small amount fresh water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method.

Because seed milks generally produce a superfine pulp, we prefer to use a nut milk bag to separate the liquid from the pulp. You can also use a paint strainer bag, some cheese cloth, or even a new pair of nylons. Whatever works for you!

You may notice the seed fat and water separate. No worries! That is completely normal. Just give the pumpkin seed milk a gentle shake before you use it.

The leftover pumpkin seed milk pulp can be either used immediately or reserved for later. If you are not able to utilize the pumpkin seed milk pulp right away, you have a few choices as to how to store it for future use. It can be stored in an airtight container and kept in the refrigerator for one to two days, or it can be kept in the freezer and thawed when needed. For long-term storage, it can be dehydrated until completely dry, ground into a fine flour, stored in an airtight container and kept in the refrigerator.

Use the left over pumpkin seed milk pulp for making breads, crackers, burgers, wrap fillings, etc. Using the pulp instead of ground whole seeds gives a wonderfully light texture to your creations.

Other milks to check out:

Almond Milk

Brazil Nut Milk

No specific ingredient amounts are listed. Decide whatever amount of date paste you’d like to keep on hand for up to a week at a time and make it as thick or thin as you prefer. I opted for Barhi dates this time around (see first picture above), but you can choose whatever type of date you like. There are several different varieties to try! Date paste can be enjoyed in place of dates called for in recipes, and in some instances can provide more accurate measurement. We use it in our favorite spicy sweet mustard.

If your dates are not soft and pliable, you can soak them in a small amount pure water, just enough to cover the dates, for fifteen minutes or longer until they plump up enough for ease in blending. If you store your dates in the refrigerator, they will become stiff from the cold but will usually soften up somewhat after being left out at room temperature for a while. If they still seem hard, then definitely utilize the soak method. Reserve the soak water for thinning out your date paste.

I like using a medium-sized mortar and pestle set to create date paste as I prefer making fresh pastes as needed, plus I can easily prepare smaller amounts. A large mortar and pestle will come in handy for making a big batches of date paste. Alternatively, as mentioned above, a high-powered blender or mini-food processor can also be utilized. Similarly add enough liquid to create a smooth mixture.

Depending on what you plan to add the date paste to, texture may play an important role. A blender or food processor will more than likely provide a creamier texture than hand-ground. You will need to decide which technique works best for a particular recipe.

As mentioned earlier, fresh juices and infused waters are optional liquid choices for thinning out date paste. Different types of herb or spice blends can also be added, dependent upon the recipe. Use your imagination and be creative!

Something helpful: If you’re looking for another alternative to honey, try using date paste thinned to a syrupy consistency.

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits and vegetables as often as possible.

The listed ingredients should amount to roughly 10 ounces of juice, depending on how much liquid your cucumber, kale, apple and lemon yield. It is best to serve fresh juices soon after they are made due to oxidation and degrading of nutrients. However, they can be tightly sealed and placed inside the refrigerator for short-term storage (a day or two). Generally, greens tend to oxidize less quickly than most fruits, so the more greens you have in your juice (or even smoothies for that matter) the longer they may last.

Save the leftover pulp for adding to soups or as an ingredient in making breads or crackers. No need to throw that extra goodness away! The leftover pulp can last a day or two if stored in a tightly sealed container and kept inside the refrigerator. If you are not able to use the leftover pulp in that amount of time, storing it inside the freezer may be a better option.

For more juicy ideas, check out:

Green Gawlik

Rawkolada

When Juicing

Green and Spicy

Cukes and Oranges

Carrots, Carrots, Fa La Laaa!

Liquid Brunch & Leftovers

The listed ingredients amount to roughly 16 ounces of smoothie.

For this particular smoothie, I prefer to only use ripe red delicious apples as their sweetness marries perfectly with the other ingredients. If you are unable to find red delicious, fuji would be the next best choice.

Chia seeds are rich in protein and calcium as well as Omega 3 and Omega 6 Essential Fatty Acids. In addition to smoothies, chia seeds are also wonderful for making puddings, cereals and more. I could go on and on, but I’ll save that for another time.

Enjoy!

Peaches & Cream Smoothie

50s Style Strawberry Shake

Basic Green Smoothie

Island Paradise Smoothie

My ‘lil’ Cacao Smoothie

To help limit your exposure to harmful pesticide residues and waxed coatings often associated with conventional produce, try to purchase organically grown fruits as often as possible.

There are several red apple varieties. Some are more sweet than others and some are more tart. Following are a few ideas.

- Slightly sweet: Braeburn and Gala.

- Sweet tart: Cameo, Jonagold, McIntosh and Pink Lady.

- Very sweet: Ambrosia, Fuji and Red Delicious.

Yellow and green-skinned apples are also good alternatives, depending on availability and what you like.

I use a hand-held grater whenever I need a small or medium amount of a shredded ingredient. However, you can utilize the grater attachment of a food processor if you have one and prefer it. Just make sure to core the apple first. Seriously! [wink]