Make Your Own Food Powder (also for Coloring Pasta)

Make your own natural food colors

is so easy !!!

1. What do we need to make our paints? Optional = spinach or beetroot or tomatoes

Spinach – I don’t want that vegetable from children

1. Children don’t like to eat anything green – they almost always reject green vegetables in particular. With this little trick it is also possible to bring spinach onto the menu for children.
2. Young baby spinach mixed with spinach leaves (the original one) is given as a base for my spinach powder. The intensity of the taste is really amazing. I like to use this spinach powder for ravioli, pasta, spaetzle and sauces such as the green sauce. Somewhat healthy smell just like spinach is characterized by e.g. Smoothis. Spinach is an all-rounder in the vegan and vegan kitchen. Green pasta e.g. are wonderful with beef fillet with pepper sauce. Spinach powder makes spaetzle an eye-catcher on every plate. So that the color of e.g. Pasta does not get too dark – you should feel your way slowly. My ideal amount is 500 grams of pasta flour, 160 grams of water, and 30 grams of spinach powder.
3. Red beetroot has been known on earth as a particularly healthy vegetable for centuries. As a finely ground powder from the beetroot from the freshly harvested beetroot tubers, my “color” is made with taste. I use a food dehydrator. However, you can also use the oven for this. It is gently dried and kneaded into powder. In Germany, beetroot is a popular winter vegetable. This tuber comes in different varieties as yellow, white and beetroot. My beetroot powder is an all natural coloring agent. Drying makes the beetroot taste-neutral and is therefore ideal for coloring food. Colorful homemade pasta, biscuits, ice cream and smothis can be colored perfectly with the powder. Cakes in a girl’s look (because they are pink) or pastries (such as cookies and waffles) are given a pretty shade. Beetroot powder has a very high content of iron, potassium, vitamin B, trace elements, folic acid and enzymes. Powdered beetroot is particularly rich in vitamin B.
4. Unlike beetroot powder, tomato powder is not tasteless. Tomatoes are quite spicy depending on the variety and origin. Personally, I like to use a tomato mix for my tomato powder so that it doesn’t get too sweet, among other things. I think wild tomatoes, ox heart and tomatillo in combination are perfect. I am also happy to add some fresh chilli or habanero. The tomato powder is suitable for coloring pasta and for refining sauces. I also like to use it for hearty bread baking. Tomato powder is not as intense as e.g. the beetroot described next to it in the color development. You can help this by mixing it with beetroot powder. If I want to intensify this natural color, I take on e.g. 500 grams of flour, 20 grams of tomato powder plus 5 grams of beetroot powder. It is very important, especially with tomato powder, to store this cool-dry and airtight.
5. Preparing the ingredients is particularly important and should be done very carefully. The vegetables must be free of defects (no brown spots, etc.). After the ingredients have been prepared (cut, cored and laid out to dry), they are dried (approx. 72 hours in the automatic dehydrator). In the oven, at around 80 degrees, it takes about the same time. Make sure that the oven door is ajar (use a wooden spoon). Any remaining moisture will reduce the quality and durability. Personally, I Hexle (Pulveresiere) the dried vegetables with either the food processor (for large quantities) or in a commercially available coffee grinder. The amount of ingredients in the vegetables is irrelevant to the result. It just becomes more or less powder.
6. Have fun making your own food colors

Bon appetit and culinary greetings your Biggi ♥