Tea Infused Marble Eggs - How To Make Tea Infused Marble Eggs

12 jumbo eggs
1 1/2 tablespoons of black tea leaves
8 cups of water
1 1/2 teaspoons salt

* Optional: 1 teaspoon of spices or herbs of choice may be added for flavor.

Place eggs in a large pan covered with water. Bring water to a gentle boil. Boil for 10 to 12 minutes.

When the eggs are cooked, gently lift the eggs out of the pan and place them under cold running water for approximately 2 minutes or until they are easily handled; set aside.

When eggs are cold, gently crack the eggshells all over by rolling them on a paper towel or using the back of a spoon the tap the shells of each egg. NOTE: Do not allow the shells to detach from the eggs.

In a large pan, add black tea leaves, water, and salt. Place the cooked eggs into the pan. NOTE: If needed, add additional water to cover them. Bring water slowly to just to a boil; then cover the pan, lower heat, and allow the eggs to simmer for 1 hour. Remove from heat and let the eggs cool in the liquid. When cool, drain and wrap the eggs in plastic wrap or a sealed plastic bag. Store in refrigerator.

Remove the shells just prior to serving. Eggs will have a marbleized appearance.

Serving suggestions: Slice in half, remove yolk and use as cups for deviled eggs, chicken, tuna, seafood, and chopped salads.

Makes 12 marbleized eggs.

Naturally Dye Eggs

Give the Easter bunny a run for his money by dyeing Easter eggs the natural way, using common foods and flowers.

Start with hard-cooked (boiled) eggs and refrigerate until ready to use.

The longer you soak the eggs in the following dye liquids (of your choice), the more intense the colors will be.

If desired, before dyeing the eggs, draw shapes, pictures or inspiring words on them with crayons or a piece of wax. The wax won't absorb the color so the designs will show through. Using a crayon, simply draw a design onto your eggs and then dye as you would any other Easter egg. Your crayon design will be accentuated by your choice of dye!

Rubber bands are all you need to make tie-dyed eggs. Use a collection of different sized rubber bands. Wrap the rubber bands, one at a time, around the eggs. Make sure to leave some of the egg shell exposed so it can be dyed.

Once the eggs are dyed to the color you like, remove them from the water and let them dry. Once dried completely, pull the rubber bands off to reveal your banded design.

Learn how to make Tea Infused Eggs (Marbleized Eggs) by Ellen Easton


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How to make natural egg dyes:

Wash hard-cooked (boiled) eggs in warm soapy water to remove any oily residue that may impede the color from adhering to the eggs. Let eggs cool before attempting to dye.

You need to use your own judgment about exactly how much of each dye stuff to use. Except for spices, place a handful (or two or three handfuls) of a dyestuff in a saucepan.

Add tap water to come at least one inch above the dye stuff. NOTE: This will be about 1 cup of water for each handful of dyestuff.

Bring the water just to a boil, and then reduce the heat to low. Let simmer about 15 minutes or up to an hour until you like the color obtained. Keep in mind that dyed eggs will not get as dark as the color in the pan. Remove the pan from the heat.

Pour mixture into a liquid measuring cup. Add 2 to 3 teaspoons of white vinegar for each cup of strained dye liquid. Pour the mixture into a bowl or jar that is deep enough to completely cover the eggs you want to dye.

Use a slotted spoon to lower the eggs into the hot liquid. Leave the eggs in the water until you like the color. NOTE: Allow the egg to sit in the tea for several hours or overnight. The longer the egg soaks, the deeper the final color will be. If you plan to eat the eggs be sure to do this step in the refrigerator.

When eggs are dyed to the color you desire, lift the eggs out with the slotted spoon. Let them dry on a rack or drainer. NOTE: An egg carton works nicely as a drying rack. Be careful to handle the eggs gently and minimally as some of the colors can easily be rubbed off before the egg has dried.

For a textured look, dab the still wet egg with a sponge.

Eggs colored with natural dyes have a dull finish and are not glossy. After they are dry, you can rub the eggs with cooking oil or mineral oil to give them a soft sheen.



Color

Items To Dye With

Blue

Canned Blueberries
Red Cabbage Leaves (boiled)
Purple Grape Juice


Brown or Beige

Strong Coffee
Instant Coffee
Black Walnut Shells (boiled)
Black Tea


Brown Gold

Dill Seeds


Brown Orange

Chili Powder


Green

Spinach Leaves (boiled)
Liquid Chlorophyll


Greenish Yellow

Yellow Delicious Apple Peels (boiled)


Grey

Purple or red grape juice or beet juice


Lavender

Small Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea


Orange

Yellow Onion Skins (boiled)
Carrots
Paprika


Pink

Beets
Cranberries or Juice
Raspberries
Red Grape Juice
Juice from Pickled Beets


Red

Lots of Red Onions Skins (boiled)
Pomegranate juice
Canned Cherries (with syrup)
Raspberries


Violet or Purple

Violet Blossoms
Hibiscus tea
Small Quantity of Red Onions Skins (boiled)
Red Wine


Yellow

Orange or Lemon Peels (boiled)
Carrot Tops (boiled)
Chamomile Tea
Celery Seed (boiled)
Green tea
Ground Cumin (boiled)
Ground Turmeric (boiled) or Saffron

Pumpkin Recipes

Try these pumpkin recipes from Cooking Light magazine.

Pumpkin Muffins
Ingredients
For 18 servings

2 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar


INSTRUCTIONS
Preheat oven to 375.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375 for 25 minutes, or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. Yield: 18 servings (serving size: 1 muffin).

Nutritional Information
CALORIES 164 (19% from fat): FAT 3.5g (satfat 0.6g, monofat 0.8g, polyfat 1.9g); PROTEIN 3.5g; CARBOHYDRATES 29.7g; FIBER 1g; CHOLESTEROL 12mg; IRON 1.2mg; SODIUM 269mg; CALCIUM 78mg.

Pumpkin Ravioli
INGREDIENTS
For 6 Servings

1 cup canned pumpkin
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
6 wonton wrappers
1 teaspoon salt
1/2 cup chicken broth
1 1/2 tablespoons unsalted butter
Chopped parsley


INSTRUCTIONS
Combine pumpkin, Parmesan, ¼ teaspoon salt, and black pepper. Spoon about 2 teaspoons pumpkin mixture into center of each wonton wrapper. Moisten edges of dough with water; bring 2 opposite sides together to form a triangle, pinching edges to seal. Place ravioli into a large saucepan of boiling water with 1 teaspoon salt; cook 7 minutes and drain in a colander. Place chicken broth and butter in pan; bring to a boil. Add ravioli, tossing to coat. Sprinkle with parsley. Yield: 6 servings (serving size: 4 ravioli).

NUTRITIONAL INFORMATION
CALORIES 162g; FAT 5g (satfat 4g, monofat 1g, polyfat 0g); PROTEIN 6g; FIBER 2g; CHOLESTEROL 17mg; IRON 2mg; SODIUM 505mg; CALCIUM 102mg.

Pumpkin Soup
INGREDIENTS

For 6 Servings

1 tablespoon butter
1 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 garlic cloves, crushed
1 cup peeled and cubed (1/2-inch) sweet potato
1/4 teaspoon salt
2 14 1/2-ounce cans fat-free, low-sodium chicken broth
1 15-ounce can pumpkin
1 cup 1% low-fat milk
1 tablespoon fresh lime juice
2 tablespoons chopped fresh chives (optional)

Health Benefits of Pumpkin

Pumpkin has been used for centuries for its healing prosperities. The Yuma would create and emulsion from pumpkin seed and watermelon to help heal wounds. The seed oil would be used to treat burns and wounds. The Catawba’s ate pumpkin seeds either fresh or dry as a medicine for kidney support. The Menominee’s mixed powdered squash and water for urinary support.
Pumpkins are rich in antioxidants, such as Beta carotene, Potassium, Zinc and High in Fiber. They are high in Vitamin C, A and E. Beta Carotene can help prevent certain cancers. Potassium has been shown to lower high blood pressure. Zinc has been shown to boost your immune system, and aids in bone density support for people with osteoporosis. Fiber helps prevent cancer, heart disease and other serious ailments. Vitamin C helps boost you immune system, helps in preventing high blood pressure and heart disease. It also helps regulate cholesterol levels. Vitamin A helps promote healthy vision and ensures proper immune function. Vitamin E promotes healthy skin by protecting the body from sun damage ad may reduce the risk of Alzheimer’s disease and certain cancers. Pumpkins Seeds are a good source of Vitamin E, Iron, Magnesium, Potassium, Zinc and are an excellent plant base source of omega-6 and amega-3 fatty acids. They do not lose their vitams when cooked.
Pumpkins Nutrition Facts (1 cup cooked, boiled, drained and without salt)
- Calories: 49
- Protein 2 grams
- Carbohydrate 12grams
- Dietary Fiber 3 grams
- Calcium 37mg
- Iron 1.4mg
- Magnesium 22mg
- Potassium 564mg
- Zinc 1mg
- Selenium .50mg
- Vitamin C 12mg
- Niacin 1mg
- Folate 21 mcg
- Vitamin 2650 IU
- Vitamin E 3mg
- 90% water

Monday Recipes for pumpkin.

Four Tips for Healthier Living You can do today

Here are simple four tips for healthier living you can start doing today:

1. Get educated on food and read labels. The more you know about the processing, ingredients and real nutritional value of the foods that are available, the more you'll be able to make better choices at the grocery store or lunch room.

2. Make fitness a priority in your life. Instead of having activity come after you run errands or watch TV, try making activity the first thing you do in the morning.

3. Cook, cook, cook! Being able to prepare your own meals and snacks is the absolute best way for most people to eat healthier and it doesn't have to be complicated -- a quick PB&J using whole grain rye and fruit spread instead of sugary jams is one fast example.

4. Place more value on food. If possible, channeling a bit more cash to your food budget in order to get better options will do your body a whole lot of good over the long run.

Superfoods That Add Years to Your Life

Cocoa beans

Why they're a winner: "They're high in catechins -- antioxidants that provide many benefits for heart health, like controlling blood pressure," says Klein.

Best way to eat them: For maximum immune boosting antioxidants and sweet-tooth satisfier, Klein suggests choosing an unsweetened organic cocoa powder (non-alkaline), which is available at most health food stores. She suggests mixing one tablespoon into one cup of hot water and adding a teaspoon of cinnamon.

Butternut Squash

Why it's a winner: This winter squash is full of beta-carotene, a fat-soluble compound that possess antioxidant properties, which may help prevent cancer. "It's also high in fiber -- so you'll feel fuller longer and will even experience more satisfaction per chew. It's also high in vitamins A, B6, C and folate and in the minerals manganese, magnesium and potassium," says Klein. "And it's a gluten-free way to get fuel in a meal, plus a great substitute for the typical carbs, like bread, rice and pasta."

Best way to eat it: Available fresh, frozen and canned, Klein advises eating with a palm-sized piece of fish or chicken and a steamed green-leafy vegetable in order to create a balanced meal.

Salsa

Why it's a winner: While the tomatoes provide an excellent source of Vitamin C and the antioxidant lycopene, the peppers provide capsaicin, which may help fight bacterial infections, prevent heart disease and improve digestion, while the onions contain antibacterial and antifungal properties that can reduce inflammation, lower cholesterol and prolong

Popcorn

Why it's a winner: "Made in the movie theater or loaded with butter and excess salt, it's a heart attack waiting to happen," warns Klein. "But treated properly, popcorn is a great high-fiber snack."With Vitamin A, calcium and potassium, this treat is also made with folic acid (a B vitamin that helps the body make healthy new cells) and phosphorus (a mineral that helps with the formation of bones and teeth).

Best way to eat it: Choose organic air-popped popcorn, which can be found in most health food stores and look for popcorn with just a one-word ingredient: popcorn.

Ricotta Cheese

Why it's a winner: Not only is this traditional Italian cheese higher in calcium and lower in sodium than cottage cheese, it contains folic acid and phosphorus, along with potassium (a mineral that is essential for proper function of all cells, tissues and organs) and magnesium (another essential mineral that helps with the functioning of certain enzymes in the body). "It can also be a great replacement for sour cream and cream cheese."

Best way to eat it: Look for the organic version. "For a high-calcium protein source that's low in fat, choose part-skim ricotta," adds Klein.

Almond Butter

Why it's a winner: This high-protein, high-energy spread is an ideal alternative to peanut butter. "Because almond butter is rich in monounsaturated fats, is extremely low in saturated fats and has no trans fats at all, this butter if definitely a heart-healthy choice," states Klein. The almonds also provide significant amounts of calcium, fiber, magnesium, folic acid, potassium and vitamin E. "Plus, one plant sterol, beta-sitosterol, may alleviate the symptoms of an enlarged prostate."

Best way to eat it: Klein advises buying an organic almond butter with few additives. Whether you choose roasted, non-roasted, smooth or creamy style is simply a matter of taste.

Hummus

Why it's a winner: The main ingredient in this spread is garbanzo beans, which are low in fat and high in fiber and protein (a combo that will keep you feeling full for hours). In addition to containing numerous minerals, like iron, zinc, phosphorus and calcium, garbanzo beans also have saponins, phytochemicals which may act as antioxidants. Hummus also includes tahini (a sesame seed paste) and olive oil -- two ingredients that are high in monounsaturated fat, which can help reduce bad cholesterol levels.

Best way to eat it: Enjoy two tablespoons on a serving of whole wheat crackers, suggests Klein.

Maple Syrup

Why it's a winner: "This mineral-rich sweetener provides calcium, magnesium, zinc and potassium," says Klein. While one serving (one tablespoon) will not provide significant amounts of these nutrients, this low-fat topping still offers traces of these minerals, making it a healthy choice.

Best way to eat it: Choose 100 percent pure maple syrup rather than the corn syrup-loaded "maple flavored" syrups. You can substitute ¾ cup maple syrup for one cup of sugar when baking. "And keep in mind that maple syrup is a great flavor enhancer on a winter squash, like butternut, on your morning multi-grain waffle, hot cereal or in yogurt."

Maple Syrup

Why it's a winner: "This mineral-rich sweetener provides calcium, magnesium, zinc and potassium," says Klein. While one serving (one tablespoon) will not provide significant amounts of these nutrients, this low-fat topping still offers traces of these minerals, making it a healthy choice.

Best way to eat it: Choose 100 percent pure maple syrup rather than the corn syrup-loaded "maple flavored" syrups. You can substitute ¾ cup maple syrup for one cup of sugar when baking. "And keep in mind that maple syrup is a great flavor enhancer on a winter squash, like butternut, on your morning multi-grain waffle, hot cereal or in yogurt."

Supplements you Need

Below are supplements you should be using:

Calcium

Fifty percent of women (and 25 percent of men) over 50 will break a bone as the result of osteoporosis. The best way to stave off osteoporosis is to take calcium supplements. "It's great for bone health, and, of course, for teeth," says Ricanati. Premenopausal women should take 1,200 mg a day, while post-menopausal women, who produce less estrogen, should get 1,500 mg. Make sure to space out your supplements, as the body can absorb only 500 mg at a time. Since you're likely to get that through food (primarily milk, cheese, and yogurt), pop a pill of the appropriate dosage in the morning and in the evening.

Vitamin D

Vitamin D's star just keeps rising: Along with its well-known benefits to your bones, it's thought to be good for your mood, heart health, balance and even cancer prevention. You can get it through some types of fish and cheese or through exposure to sunlight, which causes the body to manufacture vitamin D. Still, "it's hard to get enough through your diet, and standing in the sun is great, but if you're in gray Cleveland like I am, there's no sun around for months," says Ricanati. Supplements can fill the gap. Make sure to look for vitamin D3, the form your body can most readily absorb, and take at least 400 international units (IUs) a day -- though current research suggests that you may need as much as 1,000 IUs daily for optimum health.

Omega 3s

This group of acids is known to be beneficial to those who suffer from arthritis, depression, anxiety and cardiac arrhythmias. They're believed to boost immunity and may play a role in the prevention of Parkinson's disease. Omega 3s are also thought to help prevent cancer and heart disease. You can get your omega 3s from cold-water fish, like salmon, trout or sardines -- but since most Americans don't eat fish twice weekly as recommended, supplements can be beneficial. Take no more than 2 grams a day in a soft gel. "Those are the generic recommendations," warns Ricanati. "If there are special issues, depending on your own medical history, you might need a different dose." So consult your doctor.

Folic Acid

"If conception is on the horizon, then folic acid is a good idea," says Ricanati. Folic acid prevents neural tube defects (like spina bifida) in the fetus. If you're planning on getting pregnant -- or if you're of childbearing age and there's even the slightest chance that you could become pregnant -- you should be taking folic acid daily, since the supplement's effectiveness is highest during the first trimester when most women don't know they're pregnant. You can get folate (the naturally occurring form of folic acid) from lentils and legumes, fruit, leafy green vegetables and peanut butter. Women who may become pregnant need 400 mcg to 800 mcg of folic acid daily, while breastfeeding mothers need 500 mcg.