Easter is creeping up and I’m betting that EGGS are going to be on the menu! Whether you’re having them for breakfast, colouring them with your kids, or hiding them around the house for the Easter Egg Hunt, I hope you find these natural ways to colour them helpful! These ideas were taken straight from my naturopath’s newsletter
Bluish-Gray
-Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.
Blue
-Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
Jade Green
-Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
Faint Green-Yellow
-Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.
-Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.
Orange
-Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
Red
-Stir 3 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.
Yellow
-Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.
-Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.
-Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.
-Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.
Brown-Gold
-Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar.
Brown
-Add 1 tablespoon vinegar to 1 cup strong coffee.
Pink
-Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar.
-Mix 1 cup pickled beet juice and 1 tablespoon vinegar.
-Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.
Lavender
-Mix 1 cup grape juice and 1 tablespoon vinegar.
