Pumpkin Spice Carrot & Walnut Milk
Prep time: 
Total time: 
Serves: 2c
Pumpkin Spice Carrot & Walnut Milk:
  • 1 c Walnut Milk (any nut/seed milk) (recipe below)
  • 1 c Carrot/Ginger/Turmeric Juice (about 6-8 carrots, 1" fresh Ginger & 1 " fresh Turmeric)
  • 1 Medjool Date, pitted
  • ½ tsp Pumpkin Spice (recipe below)
Homemade Pumpkin Spice Blend:
  • 2 Tbsp Cinnamon (or 2 x 4-5" cinnamon sticks)
  • 1 Tbsp Dried Ginger
  • 1½ tsp Allspice Berries
  • 1½ tsp Nutmeg (1/3 of a whole nutmeg)
  • ¼ tsp Cloves
  • ½ tsp Turmeric, dry
  • 4-6 Black Peppercorns
Walnut Milk:
  • 1 c Walnuts, soaked for 8-12 hours, drained and rinsed
  • 3 c Water
  • pinch of Sea(weed) Salt
For the Drink:
  1. Blend together in a blender until the date is well blended.
  2. Pour into a glass and enjoy!
For the Pumpkin Spice Blend:
  1. In a spice grinder, blend together all of the whole and/or ground spices together until fine.
  2. Store in a jar for up to 3 months (for best potency/freshest flavour)
For the Walnut Milk:
  1. Put the soaked and rinsed walnuts in your blender with the salt and water.
  2. Blend for 30 second or a minute on high (you may need a bit longer if you don't have a high power blender)
  3. Strain through cheese cloth/ a nut milk bag or a fine mesh sieve (save the stuff you strain out in your freezer -add to smoothies or use in baking)
  4. Lasts for 3 days in your fridge.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/roots/pumpkin-spiced-carrot-walnut-milk/