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Helene Kusman

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Spiced Pumpkin Pecan Milk

September 1, 2018 Helene Trager-Kusman

It's officially September and although the temps are still pretty spicy here, my mind is on the upcoming Fall season! As the seasons change, I'll be craving more warming, spiced foods so my lattes and smoothies will definitely include ingredients like ginger, vanilla, cinnamon and nutmeg. In this recipe, I use the Almond Cow to create a plant-based milk alternative from pecans and pepitas (pumpkin seeds). The great thing about the almond cow is that it doesn't require extensive soaking and straining, making at home nut and seeds milks super easy. 

So, why make your own nut/seed milk?

1. Most plant based milks at the store have sneaky ingredients like thickening agents, preservatives and added sugar. For those of us with sensitive tummies, many of the gums used as thickeners can cause digestive issues (more digestive tips in the Good Gut Fuel E-Book).

2. Buying nut milks is expensive! By the time I can actually pin down a nut milk that has clean and simple ingredients, I usually have to question if it is even worth buying. With the amount I go through a week, I would have to spend a solid chunk of my grocery bill on nut milk or stress myself out rationing it like gold.

3. You can get creative! I can add any flavor, spices, nuts and seeds that I want and switch it up every week. So far I have made my own oat, coconut and now pumpkin seed/pecan milk with the Almond Cow! I can play around with flavors like chocolate, vanilla or even turmeric golden milk!

I love being able to control the ingredients and experiment with new combinations

I love being able to control the ingredients and experiment with new combinations

The Almond Cow makes clean and delicious plant-based milk easy and affordable

The Almond Cow makes clean and delicious plant-based milk easy and affordable

I am loving the Spiced Pumpkin Pecan Milk in recipes like the Ginger Turmeric Pumpkin Smoothie, Creamy Vanilla Fig Oats and Adaptogenic Matcha Latte. To get $15 off and free US shipping on your Almond Cow, use code ALLTHEVERDURE at checkout!

Cut down on time spent on weekly grocery trips by having frequently used staples on hand!


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    Ingredients:

    • 1/4 cup raw pecans

    • 1/4 cup raw pepitas

    • 1 tsp vanilla extract or flavoring

    • 1/4 tsp each: ground nutmeg, cinnamon and ginger

    • 1.5 L filtered water

    • 3 pitted dates

    Method:

    1. Soak the pecans and pepitas submerged in water for 1-3 hours, then discard the soaking water and rinse them in fresh water

    2. Add the filtered water, vanilla and spices to the base of the Almond Cow

    3. Put the pecans, pepitas and dates in the metal canister of the Almond Cow before securely twisting on the top with the blade

    4. Place the top onto the base before pressing the cow button once to start the "milking" process

    5. Wait for the light to stop blinking, then press the button again (this particular recipe does better with two complete rounds of "milking")

    6. Once the second round finished and the light stops blinking, pour your milk out of the base

    7. Store the pulp from the metal canister separately

    8. Use both for recipes such as: the Ginger Turmeric Pumpkin Smoothie, Creamy Vanilla Fig Oats and Adaptogenic Matcha Latte.

    Start Milking with Almond Cow

    Use Code ALLTHEVERDURE at checkout for $15 off and free US shipping!

     

     

    In Drinks Tags pumpkin spice, nut milk, almond cow, pecan milk, pepitas, plant based, dairy free
    ← Creamy Pumpkin Artichoke SoupAllergen Friendly Almond Butter Cups →

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