Possible Benefits of Phytochemicals
- Slow the aging process
- Reduce chronic systemic inflammation
- Reduce risk of lifestyle diseases
- Provide protection against neurodegenerative disease
- Stimulate the immune system
The Power of Plant Pigments
Thanks to colorful phytochemicals, here’s how I dyed these Easter eggs naturally with plants — no synthetic colorants produced from petroleum. This activity makes a great family learning lesson on phytochemicals and why it’s important to eat a variety of colorful plants.
TOP ROW (From left to right): blueberries; yellow onion skin; purple cabbage.
BOTTOM ROW (From left to right): hibiscus tea + beet root; matcha; turmeric
#1 – BLUE* (anthocyanin) = 1 cup chopped purple cabbage + 1/4 cup purple grape juice + 3/4 cup water
#2 – ORANGE (quercetin) = 1 cup yellow onion skins + 1 cup water
#3 – PURPLE* (anthocyanin) = 1/2 cup blueberries + 1 cup water
#4 – YELLOW (beta-carotene: eye/skin health) = 1-2 tablespoons turmeric powder + 1 cup boiling water
#5 – PINK (beets: beta-carotene, lutein, NITRIC OXIDE + hibiscus: anthocyanins) = 2 tea bags of hibiscus tea (hibiscus leaves, blackberries leaves) + 1 tablespoon beet root powder
#6 – GREEN (polyphenols) = 1-2 tablespoons matcha (a powder made of ground green tea leaves) + 1 cup boiling water
*NOTE: The purple cabbage + purple grape juice turned out more blue and the blueberries turned out more deep purple.
The Recipe
The recipe for naturally dyed Easter eggs:
- Add dye matter and water to a saucepan.
- Bring to a boil, then reduce heat to low, and simmer for 15 to 30 minutes. (Simmering longer will intensify the color.)
- Strain the dye.
- Add 1 tablespoon vinegar to the strained dye.
- Completely submerge and soak the egg in the dye. Soak longer for a more concentrated color.
Karen’s Fit Tip: Put eating plants into practice by eating a lot of fruits, vegetables, tea, whole grains, legumes, nuts, and seeds, you have the potential to treat, prevent, and even reverse many chronic lifestyle diseases.
