true ways to make natural food coloring

As anyone with kids can tell you, food coloring can enhance your perception of taste. The bad news is that many food colorings approved by the U.S. contain toxic substance and are actually banned in other countries. The good news is that you can easily color your foods with items in your pantry. All recipes here are based on coloring about 1 cup of white cake icing. To color other items, experiment with amounts of natural dyes until you achieve the color you want.

Instructions

Add 1 tsp of stale turmeric for yellow. Turmeric is often used to give vegan puddings and tofu scrambles that "eggy" shade. This is a good use for turmeric that's past its prime, since stale turmeric is fairly flavor neutral.

 

Mash the juice from 14 fresh or thawed frozen raspberries directly into the icing using a sieve to create blush or pale pink

 

 Mash half a small avocado until creamy paste to get pastel green. Mix this into your icing. The avocado makes your icing thinner, but in a fluffy, pleasant way.

Mash the juice from 14 fresh or thawed frozen blueberries and 12 fresh or thawed frozen blackberries directly into the icing for raspberry purple, using a sieve.

Slowly mix in the milk, using more or less to get to the consistency that you want.

Add 1 to 2 drops of yellow food coloring into the batter, or 1/8 tsp. yellow gel paste food coloring. Add more food coloring little by little to reach the shade of yellow you are satisfied with.

Tips & Warnings

• Gel paste food coloring will give you a deeper yellow than the same amount of regular yellow food coloring drops.