I've been making this amazing creamy tomato basil soup, which is probably the #1 thing I hear people say they have to have in winter (or some variation):

• 4 cups wild harvested spring water
• 4 Tbsp Tomato Powder, or the equivalent in Sundried Heirloom Tomatoes


• 4 Tbsp Nutritional Flakes


• 1/2 cup Cashews, or Macadamia Nuts


• 2 Tbsp Non-GMO Lecithin


• 1 tsp Sun Fire Salt


• 2 Tbsp Dried Basil

- this amount will feed your family

This rivals any tomato basil soup I've ever had. Well, as I was writing this, I had the inspiration to make some and add 2 TABLESPOONS of Maca to the recipe. I blended it up in my K-TEC (any blender will work for this recipe) and it tastes even better than the original recipe! If you like, you can even warm it up on the stove for a few minutes under low heat. That would impart the same feeling, in its upgraded form, of those campbell's soup commercials where the kid is enjoying a steaming bowl of soup after playing in the snow.

If one were to substitute raw sunflower lecithin for the soy, would one still use 2 T?

Yes, I've done this several times - substituting 1 for 1 - and it works well.

Enjoy!