Natural Egg Dye Recipe

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Natural Egg Dye
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Ingredients
16
Count
Nutrition
677
Calories
Total time
20
Minutes
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Ingredients:

  • 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.
  • faint red-orange: stir 2 tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.
  • rich yellow: simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. add 2 tsp. white vinegar.
  • mustard-yellow : stir 2 tsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.
  • various shades: steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.
  • pale yellow : chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. add 2 tsp. white vinegar.
  • faint yellow: 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.
  • faint pink: chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. add 2 tsp. white vinegar. 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 tbsp vinegar.
  • dark pink: 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.

Directions:

  1. Resource~betterhomesandgardens
  2. — with Carol Hurley, Alicia Milan, Christina Fanus Hurst, Wafa ForAybe, Mona Duffy and Lauren Lincoln Popovich.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 677.38 Kcal (2836 kJ)
Calories from fat 66.69 Kcal
% Daily Value*
Total Fat 7.41g 11%
Cholesterol 23.05mg 8%
Sodium 1345.47mg 56%
Potassium 2633.08mg 56%
Total Carbs 122.1g 41%
Sugars 53.11g 212%
Dietary Fiber 24.26g 97%
Protein 34.2g 68%
Vitamin C 230.1mg 384%
Iron 9mg 50%
Calcium 247.2mg 25%
Amount Per 100 g
Calories 58.83 Kcal (246 kJ)
Calories from fat 5.79 Kcal
% Daily Value*
Total Fat 0.64g 11%
Cholesterol 2mg 8%
Sodium 116.86mg 56%
Potassium 228.69mg 56%
Total Carbs 10.6g 41%
Sugars 4.61g 212%
Dietary Fiber 2.11g 97%
Protein 2.97g 68%
Vitamin C 20mg 384%
Iron 0.8mg 50%
Calcium 21.5mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.4
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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