A note on oxalates: Nut and soy milks are very high in oxalates that can be highly acidifying and cause gut irritation and inflammation in those who cannot process them well (including many kids with ASDs). Even though rice itself is relative low in oxalates, the packaged rice milks have been shown to have even more oxalates and often contain trace gluten which can be a problem for many. Pumpkin and sunflower seeds and chestnuts have low or almost non-existent (in the case of chestnuts) oxalates. Pumpkins tend to be slightly more bitter and chestnuts are sweeter. Experiment with them and mixing them to find the most palatable taste for you.
- 1 cup raw, unsalted pumpkin seeds and/or sunflower seeds, with a few roasted, peeled chestnuts (or a combination of these*)
- 1 quart filtered water
- 2 tablespoons coconut crystals, non-GMO xylitol, or raw honey
- ¼ teaspoon Frontier vanilla (no alcohol) or a ¼ vanilla bean
- Pinch of sea salt
- Place sunflower and/or pumpkin seeds in a bowl. Add water to cover, cover the bowl, and leave to soak overnight. Chestnuts that are already roasted do not need to be soaked, so you can skip this step.
- Strain the seeds, rinse them, and put in the blender with 1 quart of water.
- Blend on medium speed for 3 minutes.
- Strain the mixture using a clean cheese cloth over a strainer. At the end you can squeeze the cloth to get all the liquid out.
- Rinse out the blender, and pour the strained mixture back into it.
- Add your preferred sweetener, vanilla and salt to the blender. Blend on low for 3 minutes.
Note: You can store this “milk” in your fridge for up to 3 days.
*Experiment yourself. I like the combination of just shy of a ½ cup pumpkin seeds, just shy of a ½ cup sunflower seeds and 4 chestnuts.