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Dyeing eggs with natural substances doesn't take much more time than if you used commercial coloring kits - and it's alot more fun.

You can be very creative with what is in your kitchen already and your Easter eggs can come out very unique.

Here are the colors and the substance that makes those colors.

These are either a spice, fruit, vegetable, or foodstuff that will color your Easter in a very safe way:

Red or Pink: Red beets, cranberries, frozen raspberries

Light Green: Spinach leaves

Yellow: Ground Cumin, Ground Tumeric, Shredded carrots

Blue: Blueberries, blackberries, red cabbage leaves, grape juice

Purple: Red Zinger tea (by Celestial Seasonings)

Brown: Brewed coffee

Here's how to make your dye:

Ingredients:

1 Tbsp. spice or 4 c. chopped fruit or vegetable, or more

4 c. water, or more

2 TBSP white vinegar (per 4 c. water)

Directions:

Combine spice or foodstuff with water and vinegar.

Bring to a boil, then simmer for 15 to 30 minutes.

Eggs can be colored and cooked in the dye while it is being prepared. Or, they can be hard-cooked in advance, then dipped into the prepared dye (which can be either cold or hot).

3/4 cup Blue Agave

1 drop nutmeg essential oil

2 drops ocotea essential oil or cinnamon bark essential oil

4 c. organic apples, peeled and sliced (Granny Smith is preferred)

1 Tbsp. rice flour

1/2 cup dried wolfberries

Mix all ingredients (except rice flour) in a large skillet. Simmer until apples are soft and crisp. Add rice flour and mix until blended. Place in an unbaked pie shell and apply an egg wash around the edge of the shell. Add the pie top and pinch the edges together. Make at least four two-inch slits on top of the pie to release steam. Place on a baking sheet and bake at 375˚ for ten minutes. Reduce heat to 350˚ and bake an additional fifteen minutes, or until crust is lightly browned. Makes filling for one pie.

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30 oz. tomato sauce

1 large onion, chopped

4 or 5 garlic cloves, minced

1 drop oregano essential oil

1 or 2 drops black pepper essential oil

1 drop basil essential oil

1 Tbsp. Blue Agave

1 tsp. rosemary, crushed

2 tsp. parsley, snipped

1 tsp. red pepper flakes, crushed

1 tsp. olive oil

Saute onion in olive oil until soft, then add remaining ingredients. Bring to a boil and reduce heat. Simmer for at least one hour. Makes seven cups.

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One of my favorite ways to use my Young Living essential oils is in a glass of water, very refreshing. For those who are watching their weight, this is an excellent to get a nice flavor and no calories! Additionally, you will be getting the benefit of these powerful essential oils.

To an 8 oz. glass of water (please do not use a plastic or styrofoam cup) add "ONE" drop of any of the following essential oils:

Singles: Peppermint, Lemon, Grapefruit, Tangerine, Lemongrass, Orange, Spearmint, Frankincense.

Blends: Citrus Fresh, Thieves, EndoFlex, Di-Gize, Longevity.

Note: do not use more than one single drop, the Young Living oils that can be taken internally are extremely potent. It is said that "one" drop of Young Living pepermint essential oil is the equivalent of 28 cups of Peppermint Tea - so use a very light touch. Learn more about cooking with Young Living essential oils.

I adore a nice crusty Artisan bread with fresh garlic and Young Living Mountain Savory essential oil, just thinking about it makes my mouth water!

1 loaf Artisan Bread (sliced into 1 inch slices)

1/4 to 1/3 cup Extra Virgin Ollive Oil

3-6 cloves Garlic (pressed)

1 drop Mountain Savory essential oil

Optional: thin slices of Mozzarella Cheese to top.

Arrange slices of bread on cookie sheet.

In a small sauce pan add olive oil, garlic and essential oil - warm for a few minutes to infuse flavors. With a tablespoon, spoon olive oil mixture onto slices of bread (getting some crushed garlic on each slice).

Optional: top each slice of bread with a slice of Mozzarella.

Bake in a 300* F oven for 5-7 minutes, or until bread is warm and soft. Serve immediately.

Feta cheese makes an excellent dip, the addition of Young Living essential oils makes this dip nutritious and delicious!

8 oz. Feta Cheese (cow or goat)

1 drop Lavender essential oil

1 drop Thyme essential oil

1 drop Mountain Savory essential oil

2-3 cloves Garlic

In a food processor combine all ingredients, mix until smooth and creamy (you may have to add a touch of olive oil to get the consistancy you like).

Please Note: Do NOT attempt to use other brands o essential oils in cooking or ingesting purposes, they are not the same high quality as Young Living and therefore are not acceptable for ingesting.

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I love Guacamole and this is a nice twist to an old favorite recipe.

3 large ripe Avocados

6 drops Chritmas Spirit essential oil blend

3 drops Citrus Fresh essential oil blend

2 cloves fresh Garlic

Blend all ingredients in food processor until smooth. Serve with chips or fresh veggies. I enjoy Guacamole on veggie burgers.

You can get the essential oil blends here.

This is a nice change from a typical potato salad recipe, delicious flavors make this an excellent sidedish with any summertime meal.

• 2 Hard boiled eggs sliced

• 4 lbs. New Potatoes (cooked in skins)

• 1/4 cup Corn

• 1/4 cup Peas

• 1/4 cup Sweet Onion (chopped)

• 1/8 cup fresh Peppermint or Spearmint (chopped fine)

• 3-4 Cloves of Garlic (pressed)

Dressing:

• 1/2 cup Natural Plain Yoghurt

• 3 TBSP Tartare Sauce

• 3 drops Endoflex essential oil blend

• 1 TBSP Wholegrain mustard

Mix dressing ingredients together and fold through other ingredients. Serve with wedges of avocado and salad.

Cooking with Young Living Essential Oils is so easy and adds a delightful layer of flavor to your recipes. Impress your friends and family with this super easy and delicious cranberry sauce recipe containing Orange essential oil. Nothing tastes better than fresh homemade cranberry sauce.

3/4 cups purified water


1/2 cup Young Living Blue Agave


12 oz. fresh cranberries


2 drops Young Living Orange essential oil

Mix water and agave until dissolved. Bring to a boil, add berries, and return to a boil. Reduce heat and gently boil for 10-15 minutes until thickened. Remove from heat and let cool. Add orange oil and refrigerate for at least one hour. Makes 1 2/3 cups.

This is so delicious! And an excellent way to get a lot of nutrition and antioxidants (from NingXia Red).

1 bottle of Ginger Brew Soda (found in most Health Food stores)

1-2 ounces of NingXia Red

In a tall glass with ice, add the Ginger Brew soda and 1-2 ounces of NingXia Red. The combined flavors are delicious!