Kellie Hill is joined by 13-year cancer survivor Karen Brooks from In-Home Wellness Solutions to explain how she used juicing as a supplement during her recovery. Identify which fruits and vegetables make great juices and which should be eaten whole rather than juiced. Karen explains if you need to purchase organic. Learn the “bases” for raw nutritional juicing as a start to make your own favorite drinks.
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Kellie Hill is joined by Karen Brooks from In-Home Wellness Solutions to show tips to make cleaning a juicer quick and easy. Learn which brush will help you ensure proper cleaning. Instruction includes when to hand wash juicer parts and when it’s okay to run parts through the dishwasher as well as the one part you should never load in your dishwasher.
Kellie Hill is joined by Karen Brooks from In-Home Wellness Solutions to teach how to get started with raw juicing. Learn the difference between types of juicers and what type to purchase. Watch step-by-step instructions for a tasty, healthy, easy starting recipe designed to boost your immune system – sweet enough that kids will love it but nutritious enough that mom’s will love it. Includes tips on how to save the pulp for use later.
Nutritional Benefits of Juicing. The raw juicing of fresh fruits and vegetables offers a wealth of vitamins, minerals, and enzymes. But, there are some definite does and don’ts with juicing when it comes to finding optimal health. Learn how to improve your health and longevity will getting good quality, pure nutrition. Kellie will get answers to important juicing questions like what type of juicer should I purchase, which foods work best in juicing combinations, what’s the benefit of juicing versus a blender, and more. Answering these questions will be Karen Brooks from In Home Wellness Solutions. Karen is a cancer survivor who for the past 13 years has been teaching people the importance of juicing and nutrition to supplement their diet and treatments when battling chronic diseases.
I love coloring Easter eggs. It’s a fond memory from my childhood that I enjoy sharing with my own kids. Unfortunately, every year I’m disappointed with ingredients available to color eggs. Last year, as my son helped me prepare the coloring he pointedly asked why it was okay to use “colored numbers” for the eggs but it wasn’t okay to buy foods with colored numbers in the ingredient list. He followed up this poignant question with, “And what if these colored number colors get on my egg; can I eat the egg still?” Time for a better solution. I’m not walking my talk on this one and my kid called me out.
We immediately began internet searches for natural color dyes especially specifically for Easter eggs. We tried a lot, found the best, and I have it all to report to you.
This is what we used. No special equipment. I pulled out a bunch of various sized mugs, including the Christmas staff (at Easter!), marked what we were testing, time the Easter eggs went in, etc. I used a regular old spoon to put the Easter eggs in the colors, move them around, and pull them out. I used a combination of towels and newspaper for drying; I ran out of options there were so many trials! All very scientific – well, kind of.
I won’t bore you with all the coloring methods that didn’t work . . . but I will give you the most important information, what worked best.
Here’s what part of the kitchen counter looked like as we played with the natural color dyes -FUN!
Coloring Easter Eggs – General
Hitting the hightlights:
Two options for coloring:
- boil and color dye Easter eggs at the same time. Pro – faster. Con – lots of bans to clean up.
- dye Easter eggs after cooking. Pro – easier. Con – still lots of cups to clean up.
- hard boil Easter eggs
- cool Eater eggs
- fill cup with water (make sure it will cover entire egg)
- add coloring material
- add 1 tsp. white vinegar
- allow eggs to sit until the desired colored is achieved (may need referigerated) – most we left for about 1/2 a day while we ran errands
* Usually the longer you leave the Easter eggs in the natural dye, the more deeply the color will become
Methods Tried In Order to Make Colors:
- boiling – deepest colors
- juicing – nice speckles
- blended – nicer speckles
- raw – just didn’t work
The best blue color actually came when I was trying to get purple. Boiling purple cabbage down until almost all the color was in the water made for a great natural dye.
- quarter 1/2 a head of purple cabbage
- place in a pot
- cover about 1/2 way with water
- bring to a boil
- reduce heat to simmer
- cook for approximately 30 minutes
* You can boil longer to release more color but truthfully, I wanted to use the cabbage for a soup and needed to get moving along with that recipe.
A lighter blue/green color was created by adding 1/4 tsp baking soda to the boiled cabbage liquid.
My family disagreed on which yellow made the best color. I offer you both coloring options.
On the right, the speckled egg, none of us liked. It doesn’t look that bad in the picture but it was definitely an Easter egg color no one would want to eat.
In the middle is color made by 1/2 cup boiling water mixed with 1 tsp ground turmeric, then cooled before the egg was added.
On the left is the color created by boiling yellow beets. This is a coloring trick I’ve used in other foods such as Macaroni & “Not” Cheese for dairy and gluten free clients. Here it made a lighter yellow dye color.
- wash and quarter 1 1/2 yellow beets
- cover with water
- bring to a boil
- simmer for 30 minutes
- remove beets
- boil down liquid to reduce to size of cup for coloring
* You can boil longer to release more color but truthfully, I wanted to use the beets for salads so a bit of remaining color was nice.
You make your own choice on which is the best color.
The best purple color, with speckles even, came from juicing 1/2 a head of purple cabbage.
The green color was another family dispute.
The egg on the left, the speckled colored green is about a head of spinach juiced added to enough boiling water to cover the egg but allowed to cool before dropping the Easter egg into the dying color. Personally, I thought that was a bit too much work, but I was outvoted.
The egg on the right is about a head of spinach blended added to 1/4 cup of water in order to cover the egg.
You make your own choice on which is the best color.
We couldn’t get red similar to the fake dye colors no matter what we used. But, overall, we were still really happy with the results. In fact, we liked two different methods as they made different colors and designs so we called one the color red and one the color pink.
We used the juice of two beets for this color. This may not actually be the color red – maybe more of a burgandy? Personally, it was my favorite color of the Easter Egg natural dye coloring experiment though.
The best orange was from juicing. I removed the tops of five small carrots and juiced them. The color was good at the 1/2 day mark where we pulled all the other eggs, but it was really great when we left it overnight.