Color Your Valentine’s Day Pink With This Plant-Based Food Dye

February 9th, 2016

What would Valentine’s Day be without pretty-in-pink sugar cookies and fire engine–red cupcakes? But while these bright bites are festive, they might not be the best thing for our bodies. A growing body of evidence has linked artificial food dyes to health risks ranging from allergy-like reactions to ADHD and even cancer.

Here’s the good news, though: There’s no need to completely break up with colorful desserts—instead, whip them up using all-natural dyes derived from turmeric, beets, and spirulina.

Our hands-down favorite is ColorKitchen’s Pink powder. It’s a safe alternative to the most commonly used petroleum-based dye in the U.S.—Red 40—which has been shown to accelerate the growth of immune-system tumors in mice.

To get perfect, nontoxic food coloring in three easy steps:

  1. Dissolve 1 packet of powder in a couple drops of water or glycerin. (For fiery red, mix together Beet Red and Yellow. For pink, use the Beet Red color on its own.)
  2. Mix thoroughly with a spoon.
  3. Blend into your recipe of choice.

Need some baking inspiration? Head over to ColorKitchen to learn how to make sugar-sprinkled heart cookies, homemade maple marshmallows, red velvet meringue kisses, and more!

Photo credit: Alicia Cho

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This article is related to: Dessert, Food, Plant-Based, Tips, Valentines Day, Vegan Ingredients

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Courtney Wissot

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