natural food coloring

Natural Food Coloring

http://homecooking.about.com/od/foodhistory/a/foodcolorhist

ry.htm/ http://itsybitsyfoodies.com/natural-buttercream-frosting-dyes/

#4

http://leitesculinaria.com/96672/recipes-natural-food-

coloring.html

#3

http://viewpure.com/Q0dhvWA5iq4

#2

http://blog.foodnetwork.com/fn-dish/2014/12/how-to-make-

homemade-food-coloring/

#2

http://nourishingjoy.com/homemade-natural-food-dyes/

#1

Color Theory

Food Coloring Technique #1 Source Instructions

Red Pink Orange Yellow Green

HOW TO MAKE VEGETABLE

POWDERS FOR HOMEMADE FOOD

COLORING

To make any herb or

vegetable powder called for

here, slice the desired

vegetable paper thin (or

merely place whole herbs or

berries on a tray) and

dehydrate in a food

dehydrator or oven set at

about 150° until fully,

absolutely, completely dry (2-

6 hours, depending on the

vegetable).

Place dried vegetable/fruit

chips or herbs in a coffee

grinder or blender and grind

until you have a fine powder.

Store in an airtight container for up to 1 year.

Beets

Pomegranate

Beets

cranberry

Carrot

Paprika

Turmeric

Saffron

Chlorophyll

Matcha

Spirulina

Parsley

Wheatgrass

Spinach

Blue Purple Tan Brown Black

Red cabbage

Purple

sweet

potatoes

Blueberry

Purple

grape juice

Bentonite

clay powder

Cocoa

Espresso

Coffee

Black tea

Cinnamon

Black coca

Charcoal

Squid Ink

http://nourishingjoy.com/homemade-

natural-food-dyes/


Red 1 c raspberries

1 c pomegranates

1 red beet

1. Start with 1 red beet

2. Put it in a kitchen tool and liquefy a) For fruit use a blender; for vegetables use a juicer/food processer

b) For vegetables it might be necessary add a small bit of water to help liquefy 3. Pour them through a fine strainer/cheesecloth to remove any seeds/pulp

c) You should have about ½ c of juice 4. Pour juice into a small saucepan and cook over medium heat until it’s reduced

to a thick, very colorful paste

5. Stir into frostings, dough, or batter as needed

6. Store in ice cube molds and freeze

7. Defrost before using next time

Yellow 2 large carrots

1 Mango

Blue 1 small head of:

-Radicchio

-Red cabbage

1. Chop up head

2. Add to medium-size pot and cover with water

3. Bring to a boil and simmer for 25 minutes, until water turns dark purple

4. Remove cabbage

5. Strain liquid

6. Add ¼ t baking soda (the liquid should turn from purple to blue)

7. Follow steps 4-7 above

Use color wheel to create secondary colors

http://blog.foodnetwork.com/fn-dish/2014/12/how-to-make-

homemade-food-coloring/ http://viewpure.com/Q0dhvWA5iq4


Pink ¼ c (62 grams) canned beets, drained

1 t drained beet juice from the can

1. In a high speed blender or food processor, mix the beets and

juice together until smooth. Strain if desired.

2. Store in an airtight container for up to 2 weeks in the

refrigerator.

3. Add 1 t to icings, frostings, or batter for starters to impart a

pink hue. Add more coloring if necessary

Yellow ¼ c water

½ t ground turmeric

1. In a small saucepan, boil the water and turmeric for 3-5

minutes.

2. Allow to cool fully


refrigerator. (Turmeric can stain so use a container you don’t mind turning yellow)



Purple ¼ c (35 grams) blueberries, fresh or frozen (if frozen thaw and drain) 2t water

1. In a high speed blender or food processor, blend the

blueberries and water together until smooth.

2. Using a fine-mesh sieve, strain the skins from the mix.


refrigerator.



Green 1 c (30 grams) spinach, fresh or frozen (if frozen thaw and drain) 3T water, plus more if needed

1. Fresh spinach only: In a small saucepan, boil the spinach in

enough water to cover for 5 minutes.

a. Drain, discarding the cooking liquid

1. Frozen spinach only: Make sure spinach is thawed

2. ALL spinach: In a high speed blender or food processor, blend

the spinach and water together until completely smooth.

a. If the mixture clumps or stubbornly refuses to

blend, add more water as needed, 1T at a time

3. Strain if desired.

4. Let cool.


refrigerator.



http://leitesculinaria.com/96672/recipes-

natural-food-coloring.html


Pink

To make pink frosting,

mix ¼ t beet juice with 2T frosting. (I just used the juice from a can

of beets.)

Author: Itsy Bitsy Foodies Recipe type: Dessert Prep time: 15 mins Total time: 15 mins

Coloring frosting with natural dyes is easy. I know what you're thinking: spinach or beet juice in my buttercream frosting?! Yuck! But you will be amazed at how you don't even taste them, especially with the small quantities being used.

Ingredients 3 ¾ cups powdered sugar

½ cup butter, softened

1 tsp vanilla

3 Tbsp milk

Beet juice

Grape juice concentrate

Spinach juice

Carrot juice

Instructions 1. Cream the powdered sugar, butter, vanilla and milk until a smooth

frosting forms. 2. Divide the frosting into separate bowls to make the different colors. 3. Adding the fruit/veggie juices will affect the consistency of the frosting

so you can add more powdered sugar or reduce the amount of milk to compensate for the added liquid.

4. I made small quantities for experimental purposes but you can use the following ratios for any batch size.

5. You can also change the shade of color by adjusting the amount of fruit/veggie juice.

6. To make pink frosting, mix ¼ tsp beet juice with 2 Tbsp frosting. (I just used the juice from a can of beets.)

7. To make purple frosting, mix ¼ tsp grape juice concentrate with 2 Tbsp frosting. (*Make sure that the brand of juice you use doesn't add food coloring!)

8. To make green frosting, mix ½ tsp spinach juice with 2 Tbsp frosting. 9. To make orange frosting, mix ½ tsp carrot juice with 2 Tbsp frosting.

Purple

To make purple frosting,

mix ¼ t grape juice concentrate with 2T frosting. (Make sure that the brand of juice you use doesn’t add food coloring!)

Green To make green frosting,

mix ½ t spinach juice with 2T frosting

Orange To make orange frosting,

mix ½ t carrot juice with 2T frosting

http://itsybitsyfoodies.com/natural-buttercream-frosting-dyes/

Making Decisions About

Food Coloring

http://homecooking.about.com/od/foodhistory/a/foodcolorhist

ry.htm/

Was food coloring used by ancient

civilizations? If so name 3 examples

What is commercial food coloring

made of?

https://drive.google.com/a/fcpsschools.net/file/d/0BzMHV6p4v

yDVcTIxS3lDTlhsLUU/view?usp=sharing

Is food coloring safe for me to eat?

Why/why not?

http://www.foodsafetynews.com/2010/07/popular-food-dyes-

linked-to-cancer-adhd-and-allergies/#.VWNuVNJViko

Given what you have learned

about food coloring, would

you serve this food to your

little brother/sister?

If not, what is a viable

alternative to this snack?

http://www.mayoclinic.org/healthy-

lifestyle/childrens-health/in-depth/nutrition-for-

kids/art-20049335

natural food coloring

Education