Raw Carob Pumpkin Seed Milk Recipe

There’s so much talk out there about almond milk, soy milk, rice milk, and coconut milk. But have you ever considered pumpkin seed milk? And making your own?
 
Pumpkin seed milk is a nutritious – and potentially delicious – alternative to dairy milk and other types of milk. And I say “potentially delicious” because the truth is it can taste pretty nasty if your only ingredients are pumpkin seeds and water. But I have a solution: raw carob powder. A sugar-free solution to make it taste so good you’ll be craving it.
 
If you’re anti-carob and of the school of thought that says “carob is a sad excuse for chocolate,” give me a minute to convert you. First of all, most people are familiar with carob that has been toasted. The toasting gives it more of a bitter taste. Raw carob is a whole new ball game. It is naturally sweet! And it will help you stop comparing carob to chocolate.
 
Raw carob can help you discover a whole new world. In addition to putting it in pumpkin seed milk, it’s good added to yogurt or chia seed pudding. It’s a great addition to oatmeal. And the benefits of carob include protecting against osteoporosis, improving digestion, and lowering cholesterol. Carob even has anti-viral properties!
 
Speaking of nutrition and healing benefits, pumpkin seeds rock! And here are the top 9 reasons why:

• Heart healthy magnesium
• Zinc for immune support
• Plant-based omega-3 fats
• Prostate health
• Anti-diabetic effects
• Benefits for postmenopausal women
• Heart and liver health
• Tryptophan for restful sleep

 
As for the home-made aspect, you cannot find pumpkin seed milk in any store I know of. Plus, most, if not all, milk alternatives in stores contain very little of the actual supposed main ingredient. And many of them also have additives that are not so good for you.
 
If you’re interested in learning more about this, read this article: Shocking Reasons You Shouldn’t Drink Store-Bought Almond Milk
 
So, let’s get down to business with this super easy raw carob pumpkin seed milk recipe.
 
 

Here is what you’ll need:

• High speed blender, such as Vitamix
• ¼ cup of pre-soaked, raw, organic pumpkin seeds (hulled)
• 1 cup filtered water
• 2+ tbsp raw carob powder (organic if you can find it)
• 6 ice cubes

 
Optional: 1-2 drops of whole leaf stevia; 2 small dates (or 1 Medjool date) or ½ tsp of raw honey; 1 tbsp Maca powder; and/or 1-2 tbsp Organic Gemini’s TigerNut Smoothie Mix.
 
Variation: If you end up not liking the raw carob, or want to try pumpkin seed milk before you’re able to acquire the somewhat hard-to-find carob powder, try this: swap out the carob powder for ½ tsp of vanilla extract.
 

Here’s how you make it:

Soak pumpkin seeds overnight or for several hours. You can skip the pre-soaking if you have a spontaneous craving to make this in the moment, but soaking brings the seeds to life by initiating a sprouting process. It also helps with digestion and therefore is highly recommended.

1. Drain and rinse the seeds.
2. Soak the seeds in fresh water for another few hours.
3. Drain and rinse the seeds again.
4. Add 1 cup of filtered water and 3 ice cubes to the blender.
5. Add the pumpkin seeds.
6. Add 2 tbsp (or a little more) of raw carob powder. This is also a good time to add any of the optional ingredients.
7. Blend until smooth. With a high speed blender, this means pulsing for up to 10 seconds and then blending at the highest speed for 50 seconds. Optional: Another round of blending. Add 3 more ice cubes and blend again.
8. Pour into a glass, and enjoy! And if it’s not sweet enough for you, add some more carob powder or a little sweetener if you want.

Yield: One generous serving or two small servings. I suggest making this amount and drinking it fresh. However, you are welcome to multiply all measurements by 2, except for the ice cubes, and store the leftover in an airtight jar for up to a few days.
Please note: Without the sweeteners, this will taste good to some of you. But others may need a little additional sweetness or want a little additional superfood boost. It’s up to you. Experiment! Taste test after the first round of blending, and then decide what more to add, if anything at all.
 
Enjoy! And feel free to leave a comment below if you have questions. This is the only recipe mentioned in my book The Multi-Orgasmic Diet, and I’d love to help you get it just right!