I have been trying to remove processed foods, preservatives, and artificial flavors from the foods that I buy and from the meals that I make for my family. That is why I was so excited to see the article posted on eMeals that uses natural products, that you probably already have in your kitchen pantry, to dye Easter eggs! Usually, I just let the kids color the eggs and then we throw them out because the chemicals and dye soak through the egg shell and into the egg white. I don’t know about you, but I don’t want to eat that and I certainly don’t want my kids eating that! This year, we won’t have to waste those beautifully colored eggs because we will be using fruits, vegetables, and juices to color our eggs.
Use pomegranate juice or canned cherries with syrup.
Boil 4 cups of water. Cut 1/4 of a head of red cabbage into chunks and add to water. Stir in 2 Tablespoons vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
Boil 4 cups of water. Chop 1 medium beet and add to water. Stir in 2 Tablespoons vinegar and let cool to room temperature; remove beets. OR if you have cranberry juice on hand, you can use it.
Boil 1 cup of water. Stir 2 Tablespoons turmeric and add 2 teaspoons white vinegar.
Mix 1 cup grape juice and 1 tablespoon vinegar.
Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons white vinegar.
Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons white vinegar. OR if you have spinach on hand you could use spinach in boiled water.
*You should note that using all natural dyes tends to yield lighter colored eggs. If you would like darker colors, you may want to let them set overnight in the refrigerator.
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