Nutrition
Information, Symptoms, Treatments and Resources
Healthy Recipe Swaps for a Healthier You
Fruit or Veggies Instead of Food Coloring
Want to avoid foods that have been artificially dyed? Try swapping artificial food coloring for the natural color found in produce. And you won’t just get that hue you’re looking for — you’ll get the nutrients that fruit or veggie has to offer, as well. If you want to make a red velvet cake, for example, you could use a beet puree — red beets contain betanin, which is a pigment that gives it its natural reddish magenta color, and are naturally sweet, which make them ideal for a cake. Other food purees that you can use for natural food coloring include pomegranate or raspberries for a red hue, blueberries for blue or purple, blackberries for pink, spinach for green, and carrots for orange. “On St. Patrick’s Day, I put peas in the mashed potatoes to make green mashed potatoes — the kids loved it!” said Thayer.
Remember: The taste of your dish may change based on how much natural coloring you add. If you use a hint of blueberry to lightly tint your cupcake frosting, it won’t change the flavor much — but if you’re looking for a deep hue, your frosting may taste like blueberries!
