Red / Pink
Ingredients: Beets
How:
- Peel and chop 1 beet.
- Blend with a little water, and strain through cheesecloth or a fine sieve.
- Use juice directly or simmer to reduce for deeper color.
Orange
Ingredients: Carrots or paprika
How (carrot):
- Juice or blend with a little water, strain.
- Simmer to reduce if desired.
How (paprika): - Mix ½ tsp paprika with a few drops of water or oil.
Yellow
Ingredients: Turmeric
How:
- Mix ¼ tsp turmeric with 1 tbsp water.
- Use sparingly — strong flavor!
Green
Ingredients: Spinach or matcha
How (spinach):
- Blend fresh spinach with a bit of water. Strain to get green juice.
- For more intense color: simmer juice to concentrate.
How (matcha): - Mix matcha powder with water — easy and vibrant.
Blue
Ingredients: Red cabbage + baking soda
How:
- Boil chopped red cabbage. Strain to get purple liquid.
- Add a pinch of baking soda — it turns blue!
(Too much = bitter taste, so use just a little.)
Purple
Ingredients: Red cabbage
How:
- Use the boiled cabbage water as-is (no baking soda).
- Great for frosting or rice.
Tips:
- Use in frostings, drinks, dough, or rice.
- For dry coloring: dehydrate and powder the veggies/fruits.
- Store juices in the fridge for up to 1 week or freeze in ice cube trays.
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