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<h1>Today, we just came out with the first 100% Raw Sunflower Lecithin!</h1>


<strong>Sunflower lecithin</strong> is an emulsifier.  It enables <strong>fat</strong> and <strong>water</strong> to mix, which <strong>keeps</strong> the ingredients from <strong>separating</strong>.  This makes the raw food recipes <strong>ultra-creamy</strong> and gives it that almost <strong>fluffy</strong> texture.


<em>As promised</em> from this mornings newsletter, below are <strong>two</strong> incredible recipes that <strong>uses</strong> sunflower lecithin...
<h1>Raw Frosting Recipe - By the Rawtarian</h1>

<div class="pull-right"><img src="http://www.therawfoodworld.com/images/rffc.jpg" width="225" height="150"/></div>
This <strong>raw frosting </strong>recipe is <strong>easy</strong>, and the sunflower lecithin <strong>keeps</strong> the ingredients from separating and gives it that almost <strong>fluffy</strong> texture as <strong>seen</strong> in the image to the right.  This raw frosting recipe has a very simple, creamy, almost bland flavor, similar to <strong>whipped cream. </strong>
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It goes <strong>very</strong> well when you just want to add a <strong>creamy</strong> texture, and is <strong>especially</strong> good when combined with fresh fruits, like strawberries, blueberries, raspberries and such.
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This raw frosting recipe <strong>isn't</strong> overly sweet. You can <strong>increase</strong> the honey to a maximum of a <strong>1/4 cup</strong> if you'd prefer it to be sweeter, but the <strong>basic</strong> raw frosting recipe below is fine with the <strong>1/8 cup</strong> honey--and <strong>I do </strong>have a sweet tooth.
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I like to use this raw frosting recipe as a <strong>whipped cream</strong> substitute. Be <strong>warned</strong> that this recipe really does need to <strong>set</strong> in the fridge, and it's quite runny <strong>until</strong> its been sitting in the fridge for a <strong>number</strong> of hours.
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Use <strong>anywhere</strong> where you would use whipped cream or a basic raw frosting recipe. <em>Remember,</em> this recipe has a very <strong>subtle</strong>, simple flavor so you will want to pair it with an <strong>exciting</strong> flavor, like pineapple or raspberries... <strong>or both!</strong>
<h1>Ingredients:</h1>

<strong>1 cup</strong> cashews
<strong>3/4 cup</strong> water
<strong>3 tablespoons</strong> shredded coconut
<strong>1/8 cup</strong> honey
<strong>1 tablespoon</strong> lemon juice
<strong>1 tablespoon</strong> vanilla
<strong>1 pinch</strong> sea salt
<strong>1/2 cup</strong> coconut oil
<strong>1 tablespoon</strong> sunflower lecithin <br>

<strong>Blend</strong> in a high speed blender and <strong>keep</strong> in the refrigerator for a <strong>number</strong> of hours.
<a href="http://www.therawtarian.com/raw-frosting-recipe" target="_blank">http://www.therawtarian.com/raw-frosting-recipe</a>
<h1>Raw Vanilla Ice Cream - By Zoe</h1>

<div class="pull-right"><img src="http://www.therawfoodworld.com/images/vicfy4.jpg" width="225" height="150"/></div>


It took me <strong>awhile</strong> to get the recipe right. Dairy ice cream has <strong>signature</strong> creaminess <strong>usually</strong> delivered by the heavy cream and eggs. To <strong>duplicate</strong> this quality I combined Organic <strong>Cashews</strong> with the "meat" of Young Thai Coconut. Then I added a <strong>little</strong> bit of Organic Raw coconut Oil and <strong>emulsified</strong> everything with <em>Raw</em> <strong>Sunflower Lecithin</strong>.

Lecithin is <strong>very</strong> important in recipes involving blending fats with other liquids. Pretty much <strong>all</strong> salad dressings, ice cream, chocolate and cheesecakes on the market contain lecithin. <em>However,</em> they use GMO soy lecithin. You do <strong>not</strong> want that one. Raw Sunflower Lecithin is a <strong>much</strong> healthier alternative and provides <strong>25% more</strong> choline than soy lecithin. Choline is <strong>very</strong> important for the <strong>healthy</strong> development of the brain and it <strong>aids</strong> in the detoxification of the liver.
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Ingredients:</h1>
<strong>1 Cup</strong> Raw Cashews, soaked for at least 2 hours
<strong>1 Cup</strong> Water from Young Thai Coconut
"Meat" of 1 Young Thai coconut, approximately 1 Cup
<strong>1/2 Cup</strong> Raw Agave Nectar
<strong>4 Tablespoons</strong> Raw Coconut Oil
<strong>1 Teaspoon</strong> Vanilla Extract
1 Vanilla Bean, scraped
<strong>1 Tablespoon</strong> Raw Sunflower Lecithin
<strong>1 Pinch</strong> of Himalayan Pink Salt


<h1>Method:</h1>

<strong>Rinse out</strong> the cashews and add to your <strong>high-speed</strong> blender with <strong>everything</strong> but the lecithin and coconut oil.<br>
Blend on <strong>high</strong> for about <strong>two minutes.</strong><br>
<strong>Stop</strong> the blender and add the<strong> lecithin</strong> and <strong>coconut oil</strong>. It’s <strong>very important</strong> you follow that so you get creamy <strong>emulsified</strong> texture.<br>
Blend for <strong>another</strong> minute and <strong>pour</strong> the mixture into a container and leave in the freezer for <strong>an hour</strong> to chill completely. You may <strong>skip</strong> that step if you do not want to wait. Colder mixture simply <strong>speeds up</strong> the time of churning the ice cream.<br>
Put it in the <strong>freezer</strong> and stir it every <strong>30 minutes</strong> until frozen.  If you have an Ice Cream maker, you can use <strong>that</strong> instead.<br>
<em>After that,</em> you should have <strong>ready</strong> to consume ice cream!<br>


<a href="https://zoevblog.com/2011/08/03/chef-zoes-rfb-vanilla-coconut-ice-cream/" target="_blank">https://zoevblog.com/2011/08/03/chef-zoes-rfb-vanilla-coconut-ice-cream/</a>


 



<h1>This is an extremely pure <em>'top of the line'</em> 100% raw sunflower lecithin powder. </h1>

<div class="pull-right"><img src="http://www.therawfoodworld.com/images/sflbg4.jpg" width="225" height="150"/></div>
I take this product <strong>every</strong> single day now for <strong>nutritional</strong> purposes, because it is a <strong>precursor</strong> to the Neurotransmitter Acetylcholine, and the <strong>pineal gland</strong> contains more lecithin than <strong>any</strong> other body part.  If you take <strong>a half</strong> of a serving like me <em>(2 teaspoons/5 grams)</em> <strong>per day</strong>, then you are getting <strong>almost 2x's</strong> above the suggested daily recommendations.  This sunflower lecithin tastes <strong>way</strong> better than soy lecithin, and has a <strong>mild</strong> sunflower taste.
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<h1>
To order, click the button below!</h1>
<a href="http://www.therawfoodworld.com/at-cost-specials-l36" target="_blank"><img src="http://www.therawfoodworld.com/images/sflbb.jpg" align="center" border="0" /></a>