Today, we just came out with the first 100% Raw Sunflower Lecithin!
Sunflower lecithin is an emulsifier. It enables fat and water to mix, which keeps the ingredients from separating. This makes the raw food recipes ultra-creamy and gives it that almost fluffy texture.
As promised from this mornings newsletter, below are two incredible recipes that uses sunflower lecithin...
Raw Frosting Recipe - By the Rawtarian
It goes very well when you just want to add a creamy texture, and is especially good when combined with fresh fruits, like strawberries, blueberries, raspberries and such.
This raw frosting recipe isn't overly sweet. You can increase the honey to a maximum of a 1/4 cup if you'd prefer it to be sweeter, but the basic raw frosting recipe below is fine with the 1/8 cup honey--and I do have a sweet tooth.
I like to use this raw frosting recipe as a whipped cream substitute. Be warned that this recipe really does need to set in the fridge, and it's quite runny until its been sitting in the fridge for a number of hours.
Use anywhere where you would use whipped cream or a basic raw frosting recipe. Remember, this recipe has a very subtle, simple flavor so you will want to pair it with an exciting flavor, like pineapple or raspberries... or both!
Ingredients:
1 cup cashews
3/4 cup water
3 tablespoons shredded coconut
1/8 cup honey
1 tablespoon lemon juice
1 tablespoon vanilla
1 pinch sea salt
1/2 cup coconut oil
1 tablespoon sunflower lecithin
Blend in a high speed blender and keep in the refrigerator for a number of hours.
http://www.therawtarian.com/raw-frosting-recipe
Raw Vanilla Ice Cream - By Zoe
It took me awhile to get the recipe right. Dairy ice cream has signature creaminess usually delivered by the heavy cream and eggs. To duplicate this quality I combined Organic Cashews with the "meat" of Young Thai Coconut. Then I added a little bit of Organic Raw coconut Oil and emulsified everything with Raw Sunflower Lecithin.
Lecithin is very important in recipes involving blending fats with other liquids. Pretty much all salad dressings, ice cream, chocolate and cheesecakes on the market contain lecithin. However, they use GMO soy lecithin. You do not want that one. Raw Sunflower Lecithin is a much healthier alternative and provides 25% more choline than soy lecithin. Choline is very important for the healthy development of the brain and it aids in the detoxification of the liver.
Ingredients:
1 Cup Raw Cashews, soaked for at least 2 hours
1 Cup Water from Young Thai Coconut
"Meat" of 1 Young Thai coconut, approximately 1 Cup
1/2 Cup Raw Agave Nectar
4 Tablespoons Raw Coconut Oil
1 Teaspoon Vanilla Extract
1 Vanilla Bean, scraped
1 Tablespoon Raw Sunflower Lecithin
1 Pinch of Himalayan Pink Salt
Method:
Rinse out the cashews and add to your high-speed blender with everything but the lecithin and coconut oil.
Blend on high for about two minutes.
Stop the blender and add the lecithin and coconut oil. It’s very important you follow that so you get creamy emulsified texture.
Blend for another minute and pour the mixture into a container and leave in the freezer for an hour to chill completely. You may skip that step if you do not want to wait. Colder mixture simply speeds up the time of churning the ice cream.
Put it in the freezer and stir it every 30 minutes until frozen. If you have an Ice Cream maker, you can use that instead.
After that, you should have ready to consume ice cream!
https://zoevblog.com/2011/08/03/chef-zoes-rfb-vanilla-coconut-ice-cream/
This is an extremely pure 'top of the line' 100% raw sunflower lecithin powder.
To order, click the button below!
