Do you know what the grand-daddy of bad-for-you food colorings? Red. The red food color you get in that little bottle is usually made up of Red 40 and Red 3. Independent research studies have shown that Red 40 (and its nasty counterpart Yellow 5) might cause ADHD, migraines, hives, and asthma in folks with reactions. And Red 3? It’s been recognized as a known carcinogen by the FDA (but is still allowed if levels are under a certain amount). I don’t know about you, but I don’t want any amount of a carcinogen in my holiday treats. Furthermore, research shows kids can have a hyperactive reaction to food colourings - eek!
Beetroot can give you rustic reds right through to pink hues. Personally, I just threw mine through the juicer. However if you don't have a juicer, follow these directions:
Take three large red beets, remove the green and root end and slice into bite-sized chunks. Place in a small saucepan and cover beets water. Bring to a boil over medium heat, reduce heat and simmer until beets are tender and there is only a couple of tablespoons of water remaining. Reserve the water (this is your food coloring) and then peel and eat the beets for lunch.
Take three large red beets, remove the green and root end and slice into bite-sized chunks. Place in a small saucepan and cover beets water. Bring to a boil over medium heat, reduce heat and simmer until beets are tender and there is only a couple of tablespoons of water remaining. Reserve the water (this is your food coloring) and then peel and eat the beets for lunch.
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