Grain free pumpkin bread is in the oven, and it smells divine. I took the inside ‘stuff’ and the seeds and made raw pumpkin milk. It’s a beautiful color as you can see. I used it in a curly kale smoothie and it tasted amazing. Pumpkin and the seeds are a great source of minerals and vitamins. The seeds are naturally rich in protein, zinc, essential fatty acids, magnesium, iron, and fiber. And they contain most of the B vitamins, along with C, D, E & K! Pumpkin seeds are rich in the amino acids alanin, glycine and glutamic acid. Not bad for a little orange pumpkin ).
I also made my nutmilk (image above), but this time I am in the Fall spirit so I added some pecan and maple syrup. So good!!! I was so inspired by the pumpkin that I tried to make pumpkin milk. I read this on facebook last week and was intrigued.
Pumpkin Milk Recipe: I simply used 1 cup of the insides mixed with the seeds with 3 cups of water, and a splash of maple syrup.
Here’s what the smoothie looked like:
2 stalks of curly kale
1 cup of pumpkin milk
1/2 cup roasted pumpkin
1 cup strawberries
1 ripe banana
And finally, here is the grain-free pumpkin bread. The recipe is courtesy of Elana’s Pantry