Mint Milk with Ashwagandha (Adaptogenic, Paleo, Vegan)
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Recipe type: Drinks
Prep time: 
Total time: 
Serves: 2-4
 
This dreamy Mint Milk with Ashwagandha uses a pumpkin and sunflower seed base and helps to balance hormonal health, fight oxidative stress, energise, and calm the mind.
Ingredients
Instructions
  1. Rinse your seeds in cold water thoroughly and drain any excess water. Place into a bullet-style blender and add the 2 cups of cold water. Blend until smooth, you may want to blend twice to ensure an even blend.
  2. Pass the mixture through a nut milk bag or piece of muslin cloth. Squeeze out as much milk as possible then set the pulp to one side. (See notes for some ways to use the pulp!)
  3. Return the milk to your blender and add the remaining ingredients. Blend until fully incorporated then transfer to an airtight jar and refrigerate for up to 3 days.
Notes
One of my favourite ways to incorporate any leftover nut or seed pulp is in my Paleo Israeli Style Hummus but you can simply add the pulp to smoothies, soups, and even your morning porridge.

Adding calcium carbonate to your milk not only gives you some extra calcium in your diet, but it also helps the milk to froth when whisked and heated. To serve warm heat 1 cup of milk with 1 tsp of coconut oil then whisk rapidly until frothy. Alternatively, place into a milk frother.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/mint-milk-with-ashwagandha-adaptogenic-paleo-vegan/