Matcha-Mint Pumpkinseed Milk
Serves: 3-3½ cups
  • 1 cup raw pumpkin seeds - soaked in purified water for 4 hours or overnight
  • 2 teaspoons matcha powder or more to taste
  • handful fresh mint leaves - to taste
  • sweetener of choice - to taste (optional, I like it unsweetened)
  1. Drain and rinse the pumpkin seeds. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for future use. Pour the pumpkinseed milk back into the blender, add the rest of the ingredients and blend until smooth. Keep refrigerated in an air-tight container for up to 3 days.
Recipe by Golubka Kitchen at