Yes, even us “real foodies” need some colorful fun in the kitchen every once in awhile, right?
If you are like me and your kids are like mine, sometimes you look with envy at the colored treats in magazines and think that it would be nice to have a healthy alternative.
What’s Wrong with Artificial Food Colors?
We all know that those artificial food colors are not healthy and are suspected of having links to behavioral and health problems. We have avoided them in our home completely since our son’s diagnosis with autism, but I wish we had done it sooner.
Did you know that a lot of artificial food colors have aluminum in them? When you see, “FD & C Yellow Aluminum Lake” on an ingredient label, you can know that you will be eating aluminum. And if the label doesn’t say “aluminum,” then you might be eating barium or zirconium. No thank you!
Recently my son had a season finale for his ice hockey league (the Griffins Youth Foundation), and each team member was going to be presented with a cupcake decorated with colored frosting to match his uniform. Ugh — my son’s team color was his favorite color, blue. Why couldn’t he have been on the green team? Then I could have used parsley like I did for my Saint Patrick’s Day Fudge.
Well, I initially told him not to get his hopes up — that there was no way that we were going to be able to make blue frosting naturally, but then I found out how. And now I am going to share it with you! You are probably not going to believe what vegetable you are going to use!
Homemade Natural Blue Food Coloring
Half head red cabbage (yes, I said “red cabbage!”)
1. Wash the cabbage and cut out the stem.
2. Chop into small pieces.
3. Place cabbage pieces in a pot and add water until the cabbage is covered.
4. Simmer for 10 minutes and then drain.
5. The resulting liquid will be purplish.
6. Gradually add baking soda, 1/2 teaspoon at a time, until you get a nice blue hue. Be careful, because the baking soda will add flavor to the coloring. If you are using the color for something you will be eating then you need to be especially careful how much you add. Since it is the alkaline quality of the baking soda that causes the red cabbage juice to turn blue, you can also add spinach juice, green tea, or another alkaline ingredient.
7. Notes: The color in the cabbage juice, itself is not particularly sensitive to temperature, but the mixture of the baking soda with the juice is. So you will want to add the color after the food item has cooled, or else only add it to food items that will not be heated.
Need some great ideas for your natural blue food dye? How about:
- dying Easter eggs
- paper mache projects,
- fun creative food ideas (blue mashed potatoes, anyone?), like –
CUPCAKES WITH HOCKEY UNIFORM NUMBERS ON THEM!
I think they turned out great, and my kids did too! I’ll be sharing the chocolate/carob cupcake and peppermint icing recipes in the near future. Don’t you love chocolate and mint together?
One other thing to know about natural food coloring is that some of them are prone to fading. The blue wasn’t that deep to begin with (we tried to get the first batch deeper, but ended up with a really bad baking soda taste :-(), but it faded even more in the days following. So if you color frosting for cupcakes, eat ‘em up quickly! I’m sure that won’t be hard!
(Money Saving Tip: Use filtered water for cooking the cabbage and then, though it is pretty well boiled, you can still eat the leftover veggies for dinner! Try topping them with my Moroccan Vinaigrette and Chat Masala.)
Looking for more Natural Food Coloring?
Check out my posts on:
- Saint Patrick’s Day Fudge and
- Easter Fudge.
The top photo, “Blue in the Ware” is copyright (c) 2012 Peter Taylor and made available under a Attribution-Generic 2.0 license.