Rice Nectar Pumpkin Seed Milk

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Rice Nectar Pumpkin Seed Milk

Source: Not Milks. . .Nut Milks! by Candia Lea Cole

 

1/3 cup organic raw pumpkin seeds

1 Tbsp. fortified flaxseeds

1 tsp. lecithin granules (soy)

1/2 cup ripe banana (mashed)

1/4 tsp. cardamom

3 Tbsp. organic brown rice syrup

1 tsp. vanilla extract

3 - 3 1/4 cups warm water

 

Preparing Nut and Seed Milks in Four Easy Steps:

 

1. In a one- to two-quart saucepan, heat approximately four cups of

pour water to desired temperature. Turn stove off and allow to sit

while you prepare the other ingredients.

 

2. Select and gather refrigerated fresh nuts and flaxseed. Place

approximately one fourth to one third cup of nuts in the grinder.

Cover to activate grinding blades. Press and release a few times to

grind the seed/nut mix, which should resemble a fine powder within

about fifteen to twenty seconds. Transfer the ground mixture to a

blender. Add flaxseed to grinder and repeat process. Transfer to

your blender.

 

3. To your blender add lecithin granules, fortifiers, a sweetener of

your choice, flavoring extract, and any fresh or reconstituted

fruit. Then add one half to three-fourths cup of the warm or hot

water (from your stovetop)and blend on medium speed to a smooth,

puddinglike puree. Add the remaining water suggested in the recipe

and reblend on high speed until creamy.

 

Use approximately three cups water per recipe for extra creamy

nutmilks, and use as much as one half to three fourths cup more for a

thinner version. Amounts are suggested in the recipes; you may choose

to vary them, as well as the water (or juice) temperature.

 

4. Pour the contents of the blender through a fine mesh strainer

into a bowl or pitcher. Use a spoon to stir the milk while you pour,

since it will be slightly too rich to flow through the strainer

without a bit of mashing. Serve immediately or bottle and

refrigerate for up to 72 hours.

 

Food fibers strained from drinks may be used in baked goods recipes.