Today I’ve asked a fellow “real food” blogger to share her natural Easter egg dye method with us…so please “meet” Christina with Spoonfed (a Jamie Oliver blog of the month)!
My name is Christina Le Beau, and I write a blog called Spoonfed
, which is about raising food-literate children. My goal with Spoonfed (and its companion Facebook page
) is to raise awareness of our food system, make kids part of the conversation and, importantly, encourage people to rethink their assumptions about kids and food. One topic I’ve covered frequently
is the importance of eliminating petrochemical dyes from our food supply. As Lisa noted in her own recent post on the subject
, artificial colors are all risk, no benefit. And who needs that in their Easter basket?
So here’s what we do come Easter time, egg dyeing at its simplest (with recipes inspired by my friend Kris Bordessa of Attainable Sustainable):
1. Hard-boil a bunch of eggs. Doesn’t matter if they’re white or pastel or brown. Each one lends itself to great color variations. (But choose local, pastured eggs if you can. Check out Local Harvest for why that’s important and where you can find good eggs near you.)
2. On your stove, set out four pots* with two cups of water each.
3. To one pot, add a hefty teaspoon of turmeric powder (that’s your yellow). To another, add a couple handfuls of chopped red beets, either fresh or jarred (that’s pink). To a third, add two cups of frozen blueberries or blackberries (your blue). Bring the pots to boiling, then let them simmer five minutes. Continue Reading »
My great-grandparents were born in Italy so for as long as I can remember risotto has been a staple dish in our family. When my dad is the one cooking, which is the norm in my family, we have risotto at almost every gathering including holiday dinners. I even remember my dad making the Italian flag with his risotto one year by mixing tomato paste with a third of the batch and parsley with another third. I don’t remember who was at this particular dinner, how old I was, or what holiday we were even celebrating, but oh how I remember the Italian flag risotto. Clearly I was destined to somehow have food be a big part of my life.
But enough nostalgia for now… What I am really here to say is that I was slightly devastated when I first thought whole-grain risotto was impossible. You see, when we made the switch to “real food” I looked everywhere for brown Arborio rice to no avail. I even went almost a year without eating risotto (yikes!) until one day I saw a post from Deliciously Organic explaining that you can actually make risotto with just regular brown rice…it doesn’t have to be Arborio or anything special! You know how something can suddenly seem so simple when the information is presented to you like that. Plus this is such a great recipe to have in your dinner rotation because (similar to stir-fry) you can mix in almost anything you have on hand from veggies to seafood to meat in order to make it into a complete meal. And if you have some homemade chicken stock available for this recipe, too…then yum!! Continue Reading »