Using Lecithin? How?

[Davylp25]

Hi... I was curious as to how one would use lecithin, yes non gmo, or sunflower lecithin. But what is the measurement's one would use it for? Is it based on oil? If I use 1/2cup oil, I would use a certain amount of it? Or what if I want to make soups creamy and the soups dont really have oil? will it still work? What about adding it into pates, or sauces, or even bread recipe? How should one gage the measuring, and what will it do if you decide to put it into wraps, or breads, and cookies to be dehydrated - as opposed to just dressings and sauces? I'm trying to find the correct measurements, cause I'm not sure if it had a taste or not, But I love creamy anything, and sometimes avocados aint cutting it, or expensive nuts.

Thanks raw'steins!

[Aleesha Sattva]

lecithin doesn't make things creamy... it stops things from coming apart. when you mix up a dressing or sauce (for example) the lecithin keeps it from separating.

[MysticTree]

As Aleesha says, it emulsifies fats and non fats. Avocado is a good thing to add to raw soups to make it creamy.

[Davylp25]

Interesting. Watched recipes where the lecithin, emulsifies fats and non fats in raw recipes, which is my def of creamy (smil). But still how does one use it? Whats the ratio? To keep thangs 2 getha, make it 'creamy'... I hate when my salad dressing etc seperates, nasty!

[MysticTree]

I don't use it. It's highly processed unless you use it from its obvious non-raw vegan source which of course I can't recommend here!

[walnutty]

I use non-GMO lecithin from Healthforce Nutritionals. There is an absolute creaminess factor in the cacao shakes I use it in. I can tell a big difference between the shakes I use it in and those I don't.

I use it for my brain. There are a lot of brain disorders on both my maternal and paternal sides of the familiy.

[walnutty]

Interesting. Watched recipes where the lecithin, emulsifies fats and non fats in raw recipes, which is my def of creamy (smil). But still how does one use it? Whats the ratio? To keep thangs 2 getha, make it 'creamy'... I hate when my salad dressing etc seperates, nasty!

I just throw a heaping spoonful into my cacao shakes which are made with water from 2 coconuts, 5 frozen bananas, cacao, carob, lucuma, maca, agave and vanilla.

[Davylp25]

Ah I c Walnutty, yes they are the brand I want to try, love Healthforce Nutritionals. Was told by raw food chefs, that the sunflower lecithin which is actually liquidy, is rather bitter and tastes very bad, though it is good for you, where as the healthforce tastes better. Yeah I read more about the lecithin and it def stated it ads a creaminess factor as well. Can't wait to try. So when you make your shakes, I read on the back of the lecithin at an online seller, you can let it sit for 10 minutes for it to get creamier, have you ever done that? Love thick and creamy.

[MysticTree]

Have you tried using Irish moss

[JoyceHollis]

I don't use it. It's highly processed unless you use it from its obvious non-raw vegan source which of course I can't recommend here!

Have to agree with you. Never like adding any 'extra stuff' to my meals. Just the basics please!

[eachpeachpearplum]

How much?

You don't need much. No not measure for measure with oil or other ingredients. For a rather full VM I would use about a heaping tablespoon. For an entire cheesecake I used about the same. So again, not much.

[walnutty]

Well, EPPP...I haven't seen you on here for forever! It's good to hear from you! :heart:

[Davylp25]

Yeah I will just eyeball it. I also will try Irish Moss, and RAW Sunflower Lecithin by blue organics, though I have heard from other raw food chefs the taste is rather rank. I also watched a vidjo and they mentioned how if you use kelp noodles the exact same way you would irish moss, without all the soaking and cleaning, just blend with water and you get the same thickening properties. I know there is some debate on kelp noodles, but just passing on the info. Do what ya want. smile eat or do not eat that is your question.

[Mary Kay]

Walnutty says she uses it for her brain...Well it contains choline which helps your body utilize fats better. Another thing it does is help you absorb the beneficial stuff from turmeric. Mix a little of it, with the turmeric, a little fat, like coconut oil and some black pepper, and this is supposedly a great anti-inflammatory mix.

I have some in my fridge that is raw and organic from Love Raw Foods and it doesn't have much of a flavor at all! It's the consistency of caramel and is SORT of, but not quite oily. I've had this small jar for quite a while because I only use it as an emulsifier. I use avocados or a small handful of pine nuts for the creamy factor. This jar expired on 2/17/12, and I just tasted it and it's still fine! It's the only jar I ever bought so I can't compare, but will buy another one from this co.

Mary Kay

[Davylp25]

Mary Kay... yeah thats the brand that sells the raw lecithin from sunflower seeds. I was told how it can taste quite strong, but I will have to try an see for myself. How much did you use when emulsifying? I was suprised after watching a video and it was like you explained a caramel texture syrup texture. I was expecting powder. I believe the Love raw Foods is the only company that makes it. Blue organics I think is the website.

[Mary Kay]

I just did like EPPP does, and just eyeballed it. LOL, the only thing I've ever used it for as an emulsifier was when making raw chocolate. I think it worked. I've also just eaten a spoon of it here and there, figuring the choline would be good for me.

Oh, I had no idea if anyone else made it. Good to know!
Mary Kay

[sarahyoung75]

Hi... I was curious as to how one would use lecithin, yes non gmo, or sunflower lecithin. But what is the measurement's one would use it for? Is it based on oil? If I use 1/2cup oil, I would use a certain amount of it? Or what if I want to make soups creamy and the soups dont really have oil? will it still work? What about adding it into pates, or sauces, or even bread recipe? How should one gage the measuring, and what will it do if you decide to put it into wraps, or breads, and cookies to be dehydrated - as opposed to just dressings and sauces? I'm trying to find the correct measurements, cause I'm not sure if it had a taste or not, But I love creamy anything, and sometimes avocados aint cutting it, or expensive nuts.

Thanks raw'steins!


I have used granular lecithin in bread recipes. It helps to keep bread fresher longer and works with the gluten to make a lighter bread.