DIY

Naturalize That Food Coloring

Avoid the toxins of conventional food dyes by using natural food dyes you can easily make at home.  There are so many yummy things you can do with the natural food coloring…Check it out HERE.  With Christmas around the corner, get those cookies ready for Santa 😉  Im sure you and the kiddos will enjoy them too!

NATURAL FOOD COLORING RECIPE

Quick Glance: Hands-on Time 5 Min, Total time 10 Min, Makes 1/4 cup each

For pink food coloring
1/4 cup (62 grams) canned beets, drained
1 teaspoon drained beet juice from the can

For yellow food coloring
1/4 cup water
1/2 teaspoon ground turmeric

For purple food coloring
1/4 cup (35 grams) blueberries, fresh or frozen (if frozen, thaw and drain)
2 teaspoons water

For green food coloring
1 cup (30 grams) spinach, fresh or frozen (if frozen, thaw and drain)
3 tablespoons water, plus more as needed


DIRECTIONS:  Choose your color below and simply follow the instructions.

Pink In a high-speed blender or food processor, mix the beets and juice together until smooth. Strain if desired. Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a pink hue. Add more coloring, if necessary.

Yellow In a small saucepan, boil the water and turmeric 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, so use a container you don’t mind turning yellow. Add 1 teaspoon to icings, frostings, or batter for starters to impart a yellow hue. Add more coloring, if necessary.

Purple In a high-speed 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 for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings, or batter for starters to impart a purple hue. Add more coloring, if necessary.

Green If using fresh spinach, in a small saucepan, boil the spinach in enough water to cover for 5 minutes. Drain, discarding the cooking liquid. If using frozen and thawed spinach, skip to the next step. In a high-speed blender or food processor, blend the spinach and water together until completely smooth. If the mixture clumps or stubbornly refuses to blend, add more water as needed, 1 tablespoon at a time. Strain, if desired, and let cool. Store in an airtight container for up to 2 weeks in the refrigerator. Add 1 teaspoon to icings, frostings or batter for starters to impart a green hue. Add more coloring, if necessary.

 

Source: Leite’s Culinaria

~F~

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