I’ve already posted a recipe for naturally colored yellow Easter eggs, dyed with turmeric, and now I have a recipe for beautiful natural purple eggs.
These are really the most beautiful naturally dyed Easter eggs, my mom has been making them for a few years now and I gladly adopt an idea. They are made with just one natural ingredient – wine. And the good thing is that you can make them with no effort and no mess. All you have to do is to cook the eggs in a strong red wine for about 7 minutes.
The eggs must be covered completely.
Then you leave them in wine for about 12 hours. I usually cook them in the evening and leave them overnight covered in wine. After 12 hours, take them out, transfer them to a clean plate and leave them to dry. It is important that you don’t wash them or coat them with oil. So don’t do anything with them but leave them to dry completely. As you take them out they will look like this:
You’ll see that that they are covered with a sand-like coating, and as they dry that sand will start to look like crystals.
Finished eggs will have a matte finish, but will be sprinkled with thousands of tiny crystals. They look like they are made by Swarovski. They shine stronger, of course, in harsh light.
Another important note here is that you don’t mix wine with water. If you do that, the results won’t be the same. I know it is kind of a waste to throw away wine, but you can use a cheap bottle. Mine are colored in a cheapest cabernet sauvignon that they sell.
And here are some more photos of the finished naturally colored purple Easter eggs with crystals :
Naturally Colored Purple Easter Eggs with Crystals
- 10 eggs
- 4 cups (about 1 liter) of red wine
- Place eggs in a large saucepan. Cover them with wine. Bring wine and eggs to a boil and let simmer for about 7 minutes.
- Leave the eggs soaked in the wine for at about 12 hours or overnight.
- After 12 hour soaking, take the eggs out and transfer them to a plate and leave them to dry completely.
And some more awesome ideas for natural Easter eggs dyes.
Any questions? Just ask in the comment section.
I am not religious, but I still love Christian holidays. Easter is especially great because after the long, moody, grey and cold winter, spring and flowers and all the colors are finally here.
And, of course, the food during the holidays is amazing. Dying Easter eggs is great fun for me. I love to play with colors, but I am not the biggest fan of artificial flavors and toxic food coloring on my plate, so I always try to find natural substitutes. But almost all commercial natural dyes that I tried didn’t give my eggs that gorgeous deep color, but rather a dull and boring one. So, I started to use natural ingredients. You can find natural options for pretty much any color you wish, and most of the time it’s not hard and messy. This year I decided to dye my naturally colored yellow Easter eggs with turmeric.
The procedure is really easy. Just place eggs in a saucepan, cover them with water and add turmeric. The more turmeric you use, the more vivid color you’ll get.
I added about 3 tablespoons of turmeric and a teaspoon of vitamin C powder. I don’t like the taste of the vinegar, so I don’t have it at home and that’s why I used vitamin C powder. The eggs came out gorgeous. I recommend that you use eggs with white shells.
Naturally Colored Yellow Easter Eggs
- 10 eggs
- 2 tablespoons of turmeric
- 1 teaspoon of vitamin C powder or a tablespoon of vinegar
- 4 cups (about 1 liter) of water
- Place eggs in a large saucepan, cover with water and add about 3 tablespoons of turmeric and a teaspoon of vitamin C powder or a tablespoon of vinegar. Bring water to a boil and let simmer for 7 minutes. Water must cover the eggs completely. If you need to, you can use more than 4 cups.
- Leave the eggs in water for at least two hours. The longer you soak the eggs in the turmeric, the more intense in color they will be.
- Take the eggs out of the sauce pan and leave them to dry.
I must admit that I was a bit intimidated by green smoothies at first. I absolutely love veggies, but putting green leaves in my smoothie sounded like nothing good would come out of my blender. But as a health freak, I naturally wanted to incorporate more green goodies in my diet, and it’s a lot easier and quicker to just toss leafy green vegetables in a blender and drink a smoothie than preparing and eating a salad. So with a lot of trial and error, some of my smoothies came out pretty great (and some pretty disgusting), and I happened to slowly become fond of green smoothies. They can be delicious if prepared with the right ingredients. This green smoothie is made of acid fruit and is quite sour, like sour candy. Kiwis, apple and a whole lemon will give you a wonderful boost of vitamin C.
I made a Sour Green smoothie with just 2 cups of green spinach, so the taste of greens isn’t too strong, but if you want to go a little more hardcore, feel free to add more. It will be even better for your health. The recipe is for two servings. One smoothie has only 115 calories and it gives you 25% of your recommended fiber intake. So if you want to lose your love handles by the summer, prepare your blender for this lovely sour green smoothie.
Sour Green smoothie
- 1 large granny smith apple or any other apple of your choice
- 2 cups (about 60 grams) of spinach
- 2 kiwis peeled
- 1 lemon peeled and seeded
- 2 cups (about 0,5 liter) of water
- Peel the lemon and remove the seeds.
- Peel the kiwis and remove seeds from apple.
- Put lemon, kiwis, apple and spinach in a blender and process until smooth.
Calories: 115 Carbohydrates: 26 Fiber: 6,5
This healthy sour cherry and plum pie is wonderful. The crust is made with millet groats and almond flour. Millet is an ancient cereal. It is not so commonly used, which is a shame because it is terrific. It is gluten-free, easy to digest, it contains high levels of minerals and vitamins, and it is pleasant-tasting. It contains high amounts of copper, phosphorus, manganese and magnesium. I grind millet groats in a blender, but you can buy millet flour if you want to.
The filling is made of low fat cottage cheese, which is an excellent source of protein.
For the top layer, I used fresh plums and frozen sour cherries. For whole pie I used just 4 tablespoons of honey.
And the result was delicious and healthy desert. And the best part is that one piece has only 215 calories!
So if you want detailed instructions on how to make this no-guilt, healthy sour cherry and plum pie red recipe below.
Sour Cherry and Plum Pie
- For pastry/dough
- 1 ¾ cups (about 200 grams) of ground almonds
- 1 cup (about 200 grams) of millet flour
- 2 eggs
- 2 tablespoons of honey
- 1 tablespoons of coconut oil
- Baking powder
- 35 oz (about 1 kilo) of low fat unsalted cottage cheese
- 3.5 oz (about 100 grams) of cream cheese
- 2 eggs
- 2 tablespoons of honey
- 1 pound (about 500 grams) of plums
- ½ cup (about 100 grams) of frozen sour cherries
- In a large bowl, combine ground almonds, millet flour and baking powder. Stir in honey, 2 eggs and coconut oil. Shape into a ball.
- Divide the dough into small pieces and place them into the pie tin. Evenly press the dough into the bottom and up the sides of the pie tin. Put in the refrigerator and chill for 30 minutes.
- Place cottage cheese, cream cheese, 2 eggs, and honey into a food processor. Process until smooth and fully combined and pour into the pie crust.
- Cut plums into thin slices. Arrange plum slices in circles and fill empty spaces with sour cherries.
- Place pie in a preheated oven on 350°F (180 °C) and bake for an hour.
- Let cool completely, serve and enjoy.
Serving size: 137 grams Calories: 215 Fat: 8 Carbohydrates: 20 Protein: 13
The combination of fragrant ginger, pomegranate and lemon can’t be a bad idea. Incredibly healthy ingredients + sparkling mineral water = a very refreshing ginger, lemon and pomegranate detox drink.
Ginger has been traditionally used in Ayurvedic medicine and has a role in folk medicine, mostly for treating nausea and as a remedy for colds. Pomegranate has also been a traditional Ayurvedic remedy against dysentery, diarrhea and intestinal parasites. I assume you don’t have internal parasites, but hey, you never know 😉 .
Pomegranate is an excellent source of vitamin C, K and dietary fiber. Here you can find the instructions for how to easily deseed one.
The drink is best for hot summers with a lot of ice, but it will definitely do you good in winter, too, especially if you have a cold. You can make it ahead and store it in the fridge for a few days.
Ginger, Lemon and Pomegranate Detox
- One pomegranate
- Thick slice of ginger
- One lemon
- 2 cups (about 470 ml) of mineral water
- Deseed a pomegranate.
- Combine the pomegranate seeds, peeled lemon, ginger, and half cup of mineral water into a blender. Blend for a while.
- Pour the liquid through a strainer to remove the pomegranate seeds.
- Add remaining mineral water and ice and the drink is done