So the photo above is really pretty - and all natural! - and I really wanted it to work out. But, it was a food chemistry experiment, and as all creative people know, sometimes (often) the first try does not work, so sometime soon, I will post a successful recipe for using vegetable and herb sources to create your own DIY food coloring.
In case you are curious, what happened above was adding various vegetables and a few herbs/spices to almond milk, blending it and straining it several times. I used almond milk because this was food coloring for frosting. The plan was to simply add powdered sugar and margarine to create vegan buttercream frosting. The frosting was great but it diluted the color too much. Next try will be to make purer liquids - only using vegetable juice, not vegetables combined with almond milk. I'll post that soon, in time for Winter Holiday baking season.
By the way, the two pinkish purplish liquids look like they have things floating in them - they don't. That's just a reflection of the trees' leave above.
For the record, this is what I created, starting at the top with the baby chick yellow.
Baby Chick Yellow - 1 teaspoon turmeric
Yellow - 1 teaspoon saffron soaked in boiling water
Orange - 1 large shredded carrot blended with 1 cup almond milk
Purple - blend 1/2 shredded beet with 1 cup almond milk and add 1/4 teaspoon cider vinegar to set color, plus 1 teaspoon of blue
Berry Pink - blend 1/2 shredded beet with 1 cup almond milk and and 1/4 teaspoon cider vinegar
Green - 12 leaves spinach pureed in almond milk
Blue - red cabbage boiled in water for 10 minutes, strain veg out (do not add to milk!) add 1/4 teaspoon baking soda
Back to the drawing board!
Hugs!
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