Pumpkin Seed Milk

I really enjoy the milk extracted from "pepitas" - although milk from white pumpkin seeds is good too - it is fun to have a slightly green milk that is yummy!!

1 cup pepitas, or pumpkin or squash seeds of choice (raw is best)
3 cups fresh water

1. In large glass jar combine pepitas and fresh water; place on lid; shake to combine.
2. Place jar in refrigerator overnight; shake occasionally.
3. Pour liquid and seeds into blender; process at least 1 minute.
   
4. Place gold cone-shaped coffee filter over glass jar; pour liquid through filter; press pulp to extract as much milk as possible; discard pulp or reserve to bake with.

Store strained milk in covered glass jar in refrigerator up to 3 days.
Enjoy as you would milk.

Variations
Add up to 2 tablespoons and 1/2 sea salt per 1 cup pumpkin seed milk, or to taste.