Rich in healthy minerals and antioxidants, this pumpkin seed and turmeric loaded golden milk is easy to prepare. A dairy-free drink that can be drunk on it’s own or with cereals, granola or soaked oats for breakfast.
Happy New Year!
I’m not going all health fiend on you – but this golden ‘milk’ is a seriously tasty drink. It has the mild nuttiness of pumpkin seeds and gentle spice of turmeric, sweetened with a few dates and subtle hint of vanilla.
A cup of this each morning is a great boost of anti-inflammatory curcurmin (in the turmeric) and immune regulating essential fatty acids and minerals such as zinc and manganese in the pumpkin seeds. By preparing and drinking the milk cold or at room temperature, you preserve the activity of the essential fatty acids which are destroyed by heating.
The process is easy. You will need a food processor or high speed blender. We use our Froothie Optimum 9200 blender which we love. Soak the seeds to activate them. The next morning drain off the liquid and tip the seeds into a blender with some fresh turmeric, dates and a little vanilla extract.
Isn’t fresh turmeric such a pretty colour?
We’ve shown our love of this wonder root in the past – this sweetly spiced and warming healthy chai latte. Loaded with turmeric, ginger, cinnamon and almond milk, it is perfect to sip on cold winter nights.
Once you have blended up this milk, you need to lose the solid bits – seed shells and fragments of the turmeric. You can get a nut milk bag or muslin cheaply and they are perfect for the job. A sieve, however fine, will just not cut it – you need something you can squeeze to get as much liquid out of it a possible. The resulting milk will last fresh in a refrigerator for a few days.
I am addicted by this milk not just as a refreshing drink but because it seems to really have been palpably good for me. I have asthma and had a little flare up recently, which has really settled since I started drinking this concoction daily.
For the recipe I am going to unashamedly use cup measures – because quite simply it really is something that should be quick and easy. You might want to play with the quantities of seed versus water to have a creamier or thinner milk.
- 1 cup pumpkin seeds
- 5 pitted dates
- 2.5cm (1 inch) piece of turmeric
- Half teaspoon vanilla extract
- 1 cup water
- Soak the pumpkin seeds overnight in a bowl with some water to a level of a couple of centimetres (an inch) above the seeds.
- Drain and discard the water and put the soaked seeds into a high speed blender.
- Add the dates, turmeric and vanilla.
- Add in the water and seal the blender.
- Start the blender and move up to high speed quickly, blending for 1 and a half minutes.
- Get a large plastic bowl or jug and hold your nut milk bag over it. Pour the mixture from the blender into the bag and allow it to drain, squeezing it firmly to get all the liquid out.
- Discard the solids and pour the milk into a glass bottle.
- Keep refrigerated and drink within 3 days.
Why not experiment with different nuts or seeds – cashew is my absolute favourite by far, but almonds, hemp seeds, macadamia will all impart different flavours. The cashew milk is a dreamy creamy milk subtle flavoured milk and is particularly smooth. Add a little fresh ginger if you are a little under the weather.
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