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Dyeing Your Easter Eggs--Naturally

This Spring, instead of artificial dyes, decorate with nature's own colors using simple ingredients from your kitchen.

Here's how:
1 Boil eggs, cool and refrigerate until ready to dye.
2 Add 4 cups chopped fresh or frozen fruit or veggies (or 1-3 TB spice) to 4 cups water and 2 TB vinegar.
3 Bring to a boil, then simmer 15-30 minutes. Strain and cool to just warm.
4 Soak eggs 5-10 minutes in your dye (the longer, the darker), then dry on a paper towel.
5 Store dyed eggs in the fridge if you plan to eat them.

Pink/Red
cranberries (or cranberry juice), fresh beets, raspberries, pickled beet or red cabbage juice, red onion skins, radishes

Orange
yellow onion skins, paprika

Gold
3 TB turmeric

Light green
spinach leaves

Pale Yellow
orange or lemon peel, carrots, golden apple peels, celery seed

Lavender or Blue
red cabbage, blueberries, blackberries, purple or red grape juice

Purple
hibiscus tea

More egg fun and info: wholefoodsmarket.com/recipes/cookingtips/eggdyes.html