The color tablets that you drop into vinegar water to dye Easter eggs contain harmful chemicals that could have a bad effect on some kids. Even though we don’t eat the shells, but eggshells are permeable and some kids are so sensitive, and claims have been made that artificial dyes cause serious side effects, such as hyperactivity in children, as well as cancer and allergies.

Our kitchen is full of natural dyes. Common food items such as red cabbage, onion skins, and coffee can be used to transform plain white eggs into colorful Easter eggs.

Homemade Easter-Egg Dye Recipes:

Select a dye, place it in a pot using the amount listed below. Add 1 liter water and 2 tablespoons white vinegar to pot; if more water is necessary to cover ingredients, proportionally increase the amount of vinegar. Bring to a boil, then lower heat. Allow the ingredients to simmer for 30 minutes. Strain dye into a bowl.

  • Red-cabbage dye: 4 cups chopped cabbage
  • Turmeric dye: 3 tablespoons turmeric
  • Onion-skin dye: 4 cups onion skins (skins of about 12 onions)
  • Beet dye: 4 cups chopped beets
  • Coffee dye: 1 quart strong black coffee (instead of water)

Color Glossary

Natural dyes can sometimes produce unexpected results, so don't be surprised if, for example, your red-cabbage dye yields blue eggs. Use the following guide to help you achieve the colors you desire.

  • Deep Gold: Boil eggs in turmeric solution, 30 minutes.
  • Yellow-Brown: Boil eggs in onion-skin solution, 30 minutes.
  • Dark, Rich Brown: Boil eggs in black coffee, 30 minutes.
  • Pale Yellow: Soak eggs in room-temperature turmeric solution, 30 minutes.
  • Orange: Soak eggs in room-temperature onion-skin solution, 30 minutes.
  • Light Brown: Soak eggs in room-temperature black coffee, 30 minutes.
  • Light Pink: Soak eggs in room-temperature beet solution, 30 minutes.
  • Light Blue: Soak eggs in room-temperature cabbage solution, 30 minutes.
  • Royal Blue: Soak eggs in room-temperature cabbage solution overnight.
  • Lavender: Soak eggs in room-temperature beet solution, 30 minutes. Follow with room-temperature cabbage solution, 30 seconds.
  • Yellow-Green: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature cabbage solution, 5 seconds.

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The anti-inflammatory nature of turmeric, mixed with the healthy fats in nuts, makes these Turmeric Spiced Nuts one satisfying and healing snack.

Turmeric is one of my favorite spices to use in dishes. I even sometimes add it to my oatmeal. If anything should be called a ‘superfood’ it should be turmeric! It has amazing anti-inflammatory properties and research suggests that it helps combat diseases like Alzheimer’s, heart disease and even cancer. It doesn’t have an overly strong flavor so it can be easily masked which can be a good thing.

Ingredients:

  • 1 cup almonds
  • 1tsp Organic Turmeric
  • 1/4 tsp salt
  • 1 tbsp coconut oil

Directions:

  • Preheat your oven to 180*C
  • In a large bowl, add the nuts and seeds and give them a toss.
  • Mix the coconut oil with the Turmeric.
  • Pour the oil and turmeric mixture on top of the nuts and mix until they’re well coated.
  • Transfer the nuts onto a baking sheet covered with parchment paper. Make sure the nuts are on a single layer to ensure they all brown equally.
  • Bake for 15 minute; give them a toss half way.

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Easy, vegan, and gluten-free coconut yogurt with just 2 simple ingredients
All you need is coconut cream (30% coconut Fat) and probiotic capsules.
Serves: 1 1/2 cups

Ingredients:

  • YOGURT.
  • 400ml can coconut cream (30% fat) (organic if possible).
  • 2 dairy free probiotic capsules (capsules, not pills, they can be easily opened and emptied).

Instructions

  1. 1. Empty coconut cream into a clean glass jar or bowl.
  2. 2. Empty your probiotic capsules into the yogurt and use a plastic or wooden to stir, not metal. Stir until creamy and smooth, pushing the probiotic against all sides.
  3. 3. Cover with cheesecloth and secure with a rubber band.
  4. 4. Let the yogurt activate for at least 24 hours to 48 hours in a warm place. The longer it rests, the tangier the yogurt will become.
  5. 5. That's it! Once the yogurt has reached the right amount of thickness, cover and refrigerate until cold. Refrigerating will also thicken the yogurt even more.
  6. 6. Refrigerated it can be kept for 7 days.

For Labneh: Use a mesh strainer with 2 layers of cheesecloth and set over a bowl. Pour in the yogurt, cover and let rest in the refrigerator overnight. It should thicken up to become Labneh.

Notes:

  • The probiotic should be gluten and dairy free, and does not contain Prebiotics, the one I use is PB8.
  • If you have separation, that’s fine! Stir it or put it in the refrigerator separated, then remove the creamy top layer.
  • If it has an odd smell, something has gone wrong!!.

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Glowing Hair and Skin

Prep time: 15 minutes
Cook time: 30 minutes (in oven)

Ingredients:
-1 bunch of kale leaves, washed and drained: Rich in flavonoids, Vitamins K, A and C; omega 3, ant-inflammatory
-3 Tbls nutritional yeast: Rich in Thiamine, folate, vitamins B, contains all18 essential amino acids making it a complete protein.
-1 tsp turmeric: Anti- inflammatory, Antioxidant
-1/2 teaspoon pink Himalayan sea sat
-3/4 cup Roasted Unsalted almonds Heart-protecting unsaturated fats, protein, copper, and magnesium
-2 Tbls chopped onions
-3 Tbls lemon juicy

Instructions:
. Mix turmeric, yeast, salt, almonds, onions and lemon in a food processor
. Mix the paste with the kale.
. Bake in oven at 300 degrees for about 20 to 30 minutes.
Take care to flip the chips and remove them as they become crispy.

. Tip: Keep the oven door half open to avoid burning
. Tip: refrigerate the chips that will keep them crispier and last longer

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