Chloe and I undertook a little experiment this week to make some Probiotic Purple Eggs. They turned out really well! Brimming with nutrients, the colour was beautiful and these would be fab for parties and/or lunchboxes.
The inspiration was from The Nourishing Traditions Cookbook For Children by Suzanne Gross and Sally Fallon Morell (Weston A. Price). I borrowed a copy from our local library.
This cookbook goes back-to-basics with a focus on nutrient dense foods. A great find and right up our street!
While we had to avoid the wholegrain recipes due to Max’s gluten intolerance, it’s a great book to get your kids involved in the kitchen without the need to bake sweet treats to entice them.
We chose do make some Ruby Eggs (p25) and used a bottle of Raw Sauerkraut Ruby Juice by Be Nourished that I had (by chance) in the fridge. In the recipe book you can make your own beet juice from scratch.
1. Hard boil some eggs, let them cool and then peel them in a saucepan of cold water.
2. Place the eggs gently into a jar and pour in the beet juice.
3. Place into the fridge and wait 24 hours (eternity for a 3 year old!).
4. A great surprise the next day when they look a little bit unusual but will be the talk of the class at kindy. Tasted nice, good for your tummy and the juice gave them a tangy edge too. Yum!
This post is not sponsored. Just our personal recommendations.