Food Based Natural Food Colours
Want to avoid artificial food colourings and dyes?
With mounting concerns over serious health implications as well as documented links to hypersensitivity in children (like we need our kids jacked up even more than they already are!), then we have the BEST NATURAL SOLUTION for you and your family -- make your own food dyes! I’ve got 4 incredibly easy but natural food colouring ideas.
RECIPE(S)
Pink Food Coloring
● 1/4 cup (62 grams) canned beets (drained)
● 1 teaspoon drained beet juice (from the canned beets)
In a blender or food processor, blend the beets and juice together until smooth. Strain if desired. Store in an airtight container in the refrigerator for up to 2 weeks.
Yellow Food Coloring
● 1/4 cup water
● 1/2 teaspoon ground turmeric
In a small saucepan, boil the water and turmeric together for 3 to 5 minutes. Allow to fully cool. Store in an airtight container for up to 2 weeks in the refrigerator.
Turmeric can stain just about anything it comes into contact with, including countertops, containers, and your skin. Therefore, consider wearing gloves when working with turmeric and use a container that you don’t mind turning yellow.
Purple Food Coloring
● 1/4 cup (35 grams) blueberries, fresh or frozen (if frozen, thaw and drain)
● 2 teaspoons water
In a blender or food processor, blend the blueberries and water together until smooth. Using a fine-mesh sieve, strain the skins from the mix. Store in an airtight container in the refrigerator for up to 2 weeks.
Green Food Coloring
● 3 tablespoons water (additional water may be needed)
● 1 cup (30 grams) spinach, fresh or frozen (if frozen, thaw and drain)
Fresh spinach: In a small saucepan, boil the spinach in enough water to cover the spinach for 5 minutes. Drain and discard the water. Go to the next step.
Frozen and thawed spinach: Skip to the next step.
In a blender or food processor, blend the spinach and water together until completely smooth. If the mixture clumps together or refuses to blend, add more water as needed, 1 tablespoon at a time. Strain, if desired, and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
