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Tuesday, March 28

Colors (Amos Lee)

Each year, we use our own eggs for making dyed Easter eggs....and we also use natural products from our garden for dyeing them!   Why use all those chemical-laden dyes, when it's so simple to make your own?

You CAN use these natural dyes, not only for dyeing eggs, but for food coloring.  Since they are made from real food, they have the potential to change the flavor of what you are coloring.  However, it has never been noticeable enough that my kids turn down the cupcakes with naturally-colored icing.  Green is probably the least-popular flavor, of all the colors...

A few notes...
  • To use coloring for Easter eggs - mix powder with water and allow eggs to set in it overnight.  
  • To use for food coloring - mix powder with icing until is smoothly blended.  Ice cake.
  • If you just want to purchase natural food coloring, try one of these :
  • Food coloring will store for up to one year in an air-tight container.
Red / Pink
*Beets
Peel and slice beets very thinly.  Place on a dehydrator tray and dehydrate until crispy.  Cool.  Pulse in a food processor.  Use more coloring for red; less for pink.

Orange
*Carrots
Peel and slice carrots very thinly.  Place on a dehydrator tray and dehydrate until crispy.  Cool.  Pulse in a food processor.

Yellow
*Butternut Squash
Peel and slice squash very thinly.  Place on a dehydrator tray and dehydrate until crispy.  Cool.  Pulse in a food processor.

Green
*Spinach
Wash and then dry a bunch of spinach.  Remove stems.  Spread out on a dehydrator tray and dehydrate until crispy.  Cool.  Pulse in a food processor.

Blue
*Blueberries
Spread out well as you place on a dehydrator tray and dehydrate until crispy.  Cool.  Pulse in a food processor.

Brown
*Cocoa Powder
Mix cocoa powder with whatever you are dyeing.
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