Today we are making a delicious raw, vegan pumpkin mylk.
It’s that time of the year here in Canada where you just want to sit by a fire, wrapped in a blanket and drink something that tastes like the holidays. Sure you can easily order the popular pumpkin spice latte from your local coffee shop but the trouble is this kind of beverage is loaded with refined sugars, caffeine, artificial flavourings and is very much depleted of vital nutrients. To avoid those empty calories, energy crash and unhealthy weight gain we want to introduce you to a totally delicious, dairy free, caffeine free and chemical free, whole food plant-based treat – The Holiday Pumpkin Mylk.
Unlike PSLs, this drink is made with real food ingredients that perk up the immune system and fill your body with vital nutrients all while embodying the flavours of this holiday season.
Are you ready? Let’s take a look at the ingredients you will need…
Pumpkin Is A Superfood
For this recipe, we will be using a juicer to extract fresh juice from a sugar pumpkin. Making your own pumpkin juice is a relatively simple process, provided you have a strong juicer and a bit of time to slice up and peel a pumpkin! If you are not into juicing yet you might wonder why would we want to put all this extra work into making a juice.
You may be thinking: “Can I just use pumpkin puree instead?”
Well, the answer is yes and no. Sure if you are short on time or don’t have a juicer then go ahead and replace 1 cup of fresh pumpkin juice with 3 Tbsp of cooked pumpkin or pumpkin puree. However, if you truly want the richness and nutrient density of this drink then take the extra 10 minutes to make the juice!
There are so many fascinating benefits of pumpkin juice that include protecting the heart, the body, improving the digestive process, aiding sleep, soothing nausea, stimulating the immune system, healing the skin, speeding healing and boosting , among others.
To juice pumpkin, follow these steps:
- Buy a “sweet pumpkin” that is meant to eat or make a pie with. These are smaller pumpkins.
- Wash the outside of the pumpkin thoroughly.
- Cut the pumpkin in quarters.
- Remove the pulp and seeds. (Pumpkin seeds are rich in magnesium and other minerals. You can dry those seeds and enjoy them later)
- Using a vegetable peeler or knife, peel the hard skin of the pumpkin pieces. (The peel of the pumpkin is quite hard and might clog some juicers.)
- Depending on your juicer type, you might have to cut the de-seeded, peeled pumpkin into smaller segments.
And now the full recipe…
Holiday Pumpkin Mylk
Health Benefits: Infection Fighting | Stomach Soothing | Appetite Suppressant
- 3 cups sugar pumpkin peeled and chopped (refer to tips above)
- 1/2" ginger - peeled
- 1 cup homemade almond mylk (recipe in notes) (or plant-based milk of choice)
- 2 medjool dates pitted
- 1 tsp ground cinnamon
- 1/4 tsp ground clove
- 1 pinch sea salt
- Start by juicing the pumpkin pieces together with ginger. If this is your first time juicing pumpkin, you might want to reference the tips above.
- Once you have your pumpkin ginger juice ready pour it into a blender and add all remaining ingredients (almond milk, dates and spices).
- Blend on high for 2-3 minutes, until smooth.
- Pour into a glass, garnish with additional spices such as cinnamon, cloves, allspice and nutmeg and serve.
- Store in refrigerator in a sealed glass jar for up to 3 days.
Dedicated to your health & wellbeing,