Pumpkin & Sunflower Seed Milk
I usually make milk with Almonds, Brazil or even Pecans, as my dairy free milk. However I had lots of seeds left over from when I soaked a whole batch and froze them. Once I had defrosted them I didn’t want the to go to waste, so I decided to make some seed milk!
It was a success so I’ll share what I did and why it makes a nice change…and it’s oh so good for you too!
▪ 1 cup of soaked pumpkin seeds
▪ 1 cup of soaked sunflower seeds
▪ 1 1/2 litres of filtered water
▪ 3 medjool dates
▪ Pinch of sea salt
Add everything to the blender (I use my trusty Vitamix!).
Blend until smooth and then strain through a nut bag.
I store mine in a mason jar in the fridge and it last for at least 4-5 days.
It’s important to soak the seeds first for at least 12 hrs; this makes the seeds more nutrient dense and also easier to digest. The digestion is your powerhouse!
To soak or not to soak..:
Soak! The reason for this is that nuts, seeds, legumes and grains, while rich in nutrients and enzymes, also contain phytic acid which inhibits the absorption of calcium, magnesium, iron, copper and zinc, they also contain enzyme inhibitors that work to block the absorption of minerals. In nature, phytic acid exists so that the seed or nut can protect itself until the proper conditions are met for it to sprout, grow and reproduce.
In addition to blocking key minerals from being absorbed into the body, phytic acid can be a great strain on the human digestive system. Traditional people have soaked and sprouted seeds, nuts, legumes, and grains for millennia in order to get the optimal nutritional benefits from these foods. Once soaked, the phytic acid is deactivated and released into the water and the enzymes and minerals in the food are more readily available for absorption into our bodies.
Why Pumpkin & Sunflower Seeds are so good for you:
Raw sunflower seeds are a rich source of vitamin E, a valuable antioxidant and anti-inflammatory, and a source of vital minerals such as magnesium and selenium as well as linoleic acid, an essential fatty acid. The seeds contain lots of iron, which can combat anemia, and lots of chlorophyll, which helps detoxify the liver and the blood. Amazing Stuff!
Pumpkin seeds are rich dietary source of magnesium, zinc, phosphorus, manganese, iron and copper. So many people are deficient in important minerals like magnesium and zinc. The seeds are a good source of tryptophan, the amino acid that converts to the neurotransmitter serotonin in the brain. Serotonin is important for coping with stress and deficiencies can lead to depression and insomnia.
Pumpkin seeds are also a fairly good source of certain B vitamins, which help regulate mood. Combine this with the tryptophan mentioned above and pumpkin seeds look like a great food to eat when stressed or tired.
Give this seed milk a go and let me know what you think…
And you can make this smoothie:
I like to have a play and get all my super-foods out and play at alchemy!
Tuesday’s Tasty Treats is a weekly column bringing you the best, most delicious and easy raw food recipes to help maintain and support a healthy lifestyle. Brought to you byChakra Center’s own raw food goddess, Sarah Hook.