It’s Good Fri-Yay this year! Good Friday is a good time to settle down with family and get crafty for Easter weekend. I’ve come up with a few fun twists on traditional activities and healthy ideas for you and the kids this Easter.
First of all, what’s more traditional then decorating Easter Eggs? But what the heck is in all of those nasty dyes that we’ve been using on our food all of these years? You can save money buying artificial dyes and get creative this year with household stuff you already have lying around. I’ll be using turmeric, green tea, blueberries, beets, and a couple of other fun ingredients to make some colorful dyes. I’ll also be testing out some fun textures and patterns to put on the eggs. I will be testing herbs and flowers wrapped in cheesecloth or you can use old ripped nylons. You can also use string or rubber bands to wrap a fun pattern around the egg. FlashTats are fun to decorate without the mess of dyes.
I’ve also come up with a few fun recipes that are Easter Faves! Ambrosia salad is to die for Yum but also you might die from the ingredients! Yikes! Sugar on sugar on sugar! Oh wait, a little cream too! So, I’ve decided to remix this Easter classic and make a yummy, healthy and vegan ambrosia salad.
Check out my cute little sweet potato bunnies! They are so cute and can be seasoned sweet or savory!
And what is Easter without Carrots? So I’ve made this delicious Bunny Juice that is healthy, refreshing and your little Easter bunnies will love it!
Chef V’s D.I.Y. Organic Easter Egg Dye
Natural Dyes to Use
½ cup red beet
¼ cup fresh turmeric, peeled
3 green tea bags
Skins from 2 yellow onions
½ cup blueberries
5 tbsp. white vinegar
Optional for design
Cheesecloth or nylons
Rosemary or other herbs
Fill 3 pots of water with 2 cups each and 1 pot with 4 cups. Heat the water and bring each pot to a boil. When the 4 cups boil, pour 2 cups into a glass container and add 3 green tea bags. Let steep for 20 minutes while other dyes cook. Return the remaining pot to a boil. Add beet to one pot, turmeric to another, blueberries to one, and onion skins to last. Stir and reduce heat for each pot to simmer for 20 minutes. Remove from heat and pour into a glass container. Add 1 tbsp. of vingear to each dye, including green tea. Wait for the dyes to come to room temperature (about an hour). Drop the hard boiled eggs (room temperature) into the dyes (also room temp.). You can use cheesecloth or nylons to wrap the eggs and drop them in for cool patterns. I added some rosemary and flowers for different designs. Leave the eggs in the dye for 2 hours. Remove and enjoy your beautiful Easter Eggs!
Funny that my favorite colored egg was from the onion skin. Who would have thought?
Flashtat eggs are less messy then dyes and they look freakin’ awesome! The trick to this is that the eggs need to be room temperature and can’t have any dew or water on them. Apply the tattoo just like you would to your skin, with a damp towel. These come out so cool!
Chef V’s Sweet Potato Bunnies
1 yellow sweet potato
1 orange sweet potato
1 purple sweet potato
1 tbsp. coconut oil
1 tbsp. sugar
1 tsp. cinnamon
1 tsp. ginger
¼ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. sea salt
¼ tsp. black pepper
¼ tsp. ground mustard
¼ tsp. oregano
¼ tsp. red chili flake
Preheat the oven to 350 degrees. Slice the sweet potatoes thin and lengthwise. Arrange the sweet potatoes on a foil lined baking sheet, sprayed with coconut oil.
Brush the tops of the sweet potato with coconut oil. Drizzle half the bunnies with the sweet seasoning and half the bunnies with the savory. Bake for 20 minutes. Remove and let cool. Using a bunny cookie cutter, cut bunny shapes from the sweet potato. You can replace in the oven for 10 minutes to crisp up more or just serve on a plate and enjoy these little bunnies!
Seasoning the potatoes before baking. 3 Left are savory and 3 right are sweet.
Cutting the bunnies with the cookie cutter after baking.
Vegan Ambrosia Salad (serves 4)
2 different apples, diced (I choose one green and one honey crisp)
2 cups pineapple, diced
2 cups coconut cream or 2 cans coconut milk (Trader Joe’s has the cream)
2 tbsp. raw coconut nectar
1 tsp. vanilla bean or vanilla extract
2 tbsp. unsweetened shredded coconut
¼ cup chopped raw walnuts
Refrigerate the coconut cream overnight. If you don’t have coconut cream you can use canned coconut milk, you will just need two cans. For coconut milk, not cream, refrigerate the cans and when you remove, be careful not to shake the can as the cream is at the top. Carefully open the can and scrape out the cream from the top, the milky water will be at bottom. Don’t worry if you get a little bit of watery milk in cream just try to avoid it and get all cream. If you found coconut cream, you don’t have to do that step. You do need to refrigerate but just remove the cream in a bowl. Add coconut nectar and vanilla to cream and whip for 1-2 minutes.
Add apples, pineapple, walnuts and coconut shreds. Mix well. Chill for 2 hours before serving.
Bunny Juice (serves 2)
½ Fuji apple
1 lemon juiced
1 tbsp. fresh ginger (optional for kiddos!)
4 cups of cold filtered water
Blend for 1-2 minutes on high in a Vitamix or high-pressure blender. Enjoy 8-16 oz. or save for up to 3 days in your refrigerator.
Wishing you all a Happy Easter Weekend! Cheers to Your Health! Chef V