St Patrick’s Day means it’s time for all things green! And when it comes to food (or beer!), some of you may be looking for more natural alternatives to old-school green food coloring. In today’s Love it, Like it, Hate it! segment, I have a few unique ways to green-up our food and drink, including a few all-natural options that actually provide nutritional benefit, as well!
Add 1 tablespoon of fresh wheat grass juice (or half a teaspoon powdered) to pint glass, pour in the beer, and stir.
Add less than 1/8 teaspoon of spirulina to a 16-ounce beer and stir.
Chlorophyll provides their green color; both are rich in antioxidants, vitamins, & minerals, including B vitamins and even a bit of calcium – plus both can help to neutralize the acidity that can result from drinking alcohol.
Natural dyes, made with natural food colors from plant extracts like beets, turmeric, purple carrot, purple cabbage, grape skin, etc. Available at health food stores & online:
Artificial food coloring, including Yellow 5, Blue 1, and Red 40
According to Center for Science in the Public Interest:
BLUE 1: One animal test suggested this has a small cancer risk; also causes occasional allergic reactions.
RED 40: Can cause allergy-like reactions.
YELLOW 5: Can cause allergy-like hypersensitivity reactions and triggers hyperactivity in some children.