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DIY Seed Roasting and Pumpkin Milk

DIY Seed Roasting and Pumpkin Milk

Shirley Bovshow is showing you how to roast your own seeds and make pumpkin seed milk.
Ingredients for Roasted Seeds
  • Pumpkin, Squash, or Watermelon Seeds
  • Large Bowl & Colander
  • Paper Towels
  • Water
  • Olive Oil
  • Salt or other Seasonings
  • Optional: Honey, Stevia; Powders: Cocoa, Matcha Green Tea, Turmeric & Cinnamon

Cleaning Directions for Seeds

1. Submerge your seeds under water inside of a colander

2. Agitate the colander until the pulp starts to fall away from the seeds. Use your fingers to help separate the tough pulp from the seeds

3. Place the cleaned seeds onto a sheet with paper towels and let them dry for a few hours. Make sure they are completely dry before cooking

Cooking Directions for Seeds

(You can cook these in the oven, but I prefer stove top because I can monitor it more)

1. Place your seeds into a frying pan on high. Drizzle olive oil and your choice seasoning onto them

2. Keep stirring them around the pan until they turn golden and you hear a “pop” sound

3. Let them cool and enjoy! Store in an airtight container

Pumpkin Seed Milk

1. Start with 3 cups of pumpkin seeds
2. Cover with water in bowl
3. Soak on counter overnight and drain
4. Add 1 1/2 cup soaked seeds to blender, adding 3 cups of water. Blend until smooth
5. Strain in milk bag or colander sieve

For Flavor:
1. Per 1 cup milk, add 1 TB honey or other sweetener and a tsp of choice: Cocoa powder, Matcha Green Tea Powder, Turmeric & Cinnamon Powders.
2. Optional: 3 drops steveia
*STORE in fridge for up to 3 days!

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