Easter is just a few days away! So, I thought a nod to coloring Easter eggs would be the perfect "E" post for the
April 2012 A to Z Blog Challenge.
It's probably no surprise that I'm not a fan of artificial dyes and coloring. So, I thought it'd be fun to share a list of whole foods you can use to dye Easter eggs naturally.
Pink or Red: fresh chopped beets, raspberries, red rooibos tea leaves, cranberry juice or cherries
Orange: shredded carrots
Yellow: turmeric powder, curry powder, ground cumin, dandelion blossoms
Green: kale and spinach
Blue: grapes, blueberries, violet blossoms
Lavender/Purple-Brown: grape juice, red onion skins, red cabbage leaves
Tan: black pekoe tea bags or black brewed coffee
Simply soak raw white-shelled eggs in a mixture of mashed fruits, organic flower petals, edible blossoms or vegetables in a pot of boiling water. After 10 minutes of cooking you have a beautifully hard-boiled, colored egg. The more organic matter you toss in the pot, the more vibrant the egg colors!
I created the egg pictured on this post by wrapping the egg in red onion skins and a thin cloth tied with a twistie tie. Then, added dandelion blooms to the boiling water. (See the yellow highlight on the right side!)
After the 10 minutes, add a splash red wine vinegar to the pot of eggs to seal the color. Let the eggs soak for 5 minutes. The acidity of the vinegar makes the colors more vibrant and long-lasting. The longer you soak the eggs, the darker and more vibrant the color. Rinse the organic matter off the eggs, and store in the refrigerator until it's time to eat them!
What are you favorite ways to
dye Easter eggs naturally? Please share in the comments below!
Until Next Time,
Choose Healthy!
Angela Tague
Whole Foods Living
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