Lexi's Clean Kitchen · by Lexi★ 5.0 (2)
Natural Easter Egg Dye
NUTRITION · PER SERVING—
CAL 27%·PRO 28%
CARBS 121G91% OF CAL
30G FIBER0G ADDED56G INTRINSIC36G OTHER56G TOTAL SUGAR
FAT 3G5% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A guide to making natural dyes from vegetables and fruits for Easter eggs. Uses vegetables like beets, cabbage, and turmeric.
component🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- Beets (red/pink/brown: 1 large beet, diced + 2 cups water)
- Red Cabbage (blue: ½ red cabbage, sliced + 2 cups water)
- Red Onion Skins (deep orange/brown: skins from 4 large onions + 2 cups water)
- Turmeric (yellow: ¼ cup sliced fresh turmeric or 2 tablespoons dried turmeric + 2 cups water)
- More Natural Color Suggestions
- Blueberries (grey/blue: 2 cups frozen blueberries + 2 cups water (don’t boil this one. Just let it steep!))
- Carrots (orange/yellow: 3 large carrots, sliced + 2 cups water)
- Spinach or Parsley (green: 2 cups spinach or 1 bunch parsley + 2 cups water)
- Yellow Onion Skins (orange: skins from 4 large onions + 2 cups water)
- Coffee (brown: 2 cups strong brewed coffee)
At a glance
PER SERVING
CAL 27%·PRO 28%
CARBS 121G91% OF CAL
30G FIBER0G ADDED56G INTRINSIC36G OTHER56G TOTAL SUGAR
FAT 3G5% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 253mg
- Total sugar
- 56g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2778mg
- Calcium
- 351mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.