Pumpkin Seed Milk: Wowee!

Hazelnuts, move over and make room for the latest and greatest: Pumpkin seed milk! I was skeptical when I made my first batch. But it turned out so well! The milk has none of the grainy-ness that nut milks typically have. And since I don't like to strain out the pulp, this is a fantastic discovery. Pumpkin seed milk is suuuuuuuper smoooooooth :)

Here is the approximate recipe and procedure to make 1 quart:

1. Soak 1/2 cup of raw pumpkin seeds overnight
2. Place the soaked seeds in the blender with about 2 cups of ice water
3. Add about 4 or 5 medjool dates
4. Add 1/2 of a vanilla bean
5. Blend on high for about 1 minute
6. Add 2 more cups of water
7. Taste and adjust sweetness or thickness

I made another batch using a combination of pumpkin and sunflower seeds. This is a great way to mix up the routine and get a wider array
of nutrients. I'm not abandoning the Hazelnuts altogether, but it was time to rotate them out for a while.

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