Last week we celebrated Stop Food Waste Day, a global awareness day dedicated to reducing food waste. Food waste is a key contributor to climate change. Wasting food also means wasting the energy to grow, harvest, process and cook that food, not to mention the methane emissions in landfills. All of us at Oliveology do our best to lead lives producing as little waste as possible and today’s recipe aspires to inspire you to rethink, reuse and upcycle food and take part in changing the global food waste problem. It is based on the Greek Easter egg dying tradition, but instead of using the classic red dye, we use the leftover water in which we’d boiled beetroot, the wilted red cabbage that’s in our fridge and that old jar of turmeric at the back of the cupboard that has lost its smell.
You’ll need
Ingredients
6 eggs and 5 cups of water and 1 large beetroot, cut in pieces (for brown/pink)
6 eggs and 5 cups of water and 1 cup shredded red cabbage (for blue)
6 eggs and 5 cups of water and 2 tbsp turmeric (for yellow)
Process
Wash and boil your eggs.
In a medium-sized pot, place the water and beetroot. Bring to a boil, then lower the heat and simmer for 5-10 minutes. Remove from the heat and let it cool down.
(You can also use the leftover water from boiling beetroot)
Once cooled, place in a jar, along with your boiled eggs. Leave overnight in the fridge and up to 24 hours.
The following day, remove the eggs from the natural dye and place on a plate to dry.
Repeat the same process for cabbage and turneric.
Happy Easter!!
