I’m continuing with the greening of Easter here. Instead of artificial dyes this year for your eggs, use natural dyes from veggies, spices, fruit and berries. In my Celebrate Green book I found recipes for all the colors you could want.
Pink/red: Beets, cranberries/cranberry juice, pomegranate juice, red grape juice, red onion skins, rhubarb stalks (chopped), raspberries, and some types of teas.
Orange: Yellow onion skins (from about 12 onions), paprika, chili powder
Yellow: Lemon peels, orange peels, carrots (shredded), cumin (ground), turmeric (ground)
Green: Spinach, some types of tea, golden delicious apple skins (may be a green/yellow)
Blue: Blueberries/blueberry juice, purple grape juice, red cabbage, blackberries
Purple: Violet blossoms + 2 teaspoons lemon juice, hibiscus tea
Combine 4 cups of the fruit of veggie of choice, 2 tablespoons of white vinegar and one tablespoon of spice for every four cups of water. Frozen, canned or fresh can be used. You can add more of the dye ingredient or let the eggs soak longer like overnight to get darker hues. The dyes, water and vinegar need to be boiled and then simmered for a half hour. Try not to waste the leftovers by eating or composting them. Try to find local produce as well. One kind of egg that needs no dye is the Araucana. Araucana eggs are naturally beautiful and come in soft shades of green and blue. Look for someone who is raising them through your local co-op.
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