Pumpkin Seed Chai Latte
Spring is Kapha Season, it is the time to melt the winter cold and stagnation and a great time to eliminate toxins to get a stronger internal digestive fire and improve your circulation. It is is time to heat the system and move, move move!This season go for greens! Especially parsley, coriander, basil, mustard greens, any wild greens in your area. Also go for dark and leafy greens to support your body’s internal spring cleansing process. Use spices like turmeric, ginger, clove, cumin, black pepper, cayenne to support this fire and heating process. Pay attention to your dosha when you use spices like cayenne and black pepper, since Vata dosha needs less.Pumpkin seeds are also known as pepitas, and great snack for a person trying to lose weight as they abate hunger. While they are heavy, oily and satisfying, they are also easy to digest and have been shown to regulate insulin levels. They have of the most essential amino acids, proteins, Vitamin E, B complex and the other most important minerals such as magnesium, calcium, potassium, manganese to name a few. The health benefits of the pumpkin seeds are extensive.
Equipment
- pot
- pan
Ingredients
- 1 cup Pumpkin Seeds (Soaked overnight or 6 hrs and drained)
- 2 cups Water
- 1/2 tsp Vanilla Extract
- 1 Medjool Date (or 1 teaspoon Honey)
- A Dash of Each: Cinnamon, Cardamom, Nutmeg, Pink Salt
Instructions
- Put your pumpkin seeds with water into a blender and blend well about 1-2 minutes
- Filter your milk with a tight strainer or nut bag/tissue (keep the remaining as I will give you a cracker recipe soon!)
- Pour the remaining filtered seed milk into blender, add honey or date, spices, blend
- Enjoy room temperature or warm and froth for a latte look!
- Store the remaining milk in sealed jars for about 4 days
- Try adding this milk to your morning porridge
