You’ll need: 2 cups flour, 2 cups warm water, 1 cup salt, 2 tbsp vegetable oil, 1 tbsp cream of tartar, medium-sized pot, large spoon, bowls, assorted fruit and vegetables, and a strainer.
1. Mix together flour, water, salt, oil and cream of tartar in a pot over low heat and stir until dough starts to pull away from the sides. Tip: If the dough is sticky, continue to cook until it is dry.
2. Remove dough from heat and divide among smaller bowls (one for each colour you are making).
3. Add the juices from fruits and vegetables to colour. We used raspberries, beets and blueberries (see instructions for each below) for the pink, red and purple dough, respectively. To avoid any chance of staining, play with dough on a non-porous surface.
Peel and cut up beets (one to two per cup of dough) into chunks, place in a medium-sized pot with 2 cups of water. Bring to a boil. When the water has turned bright red, remove from heat and take out the beets (side dish for dinner!). Add the water to dough and mix.
Raspberries and blueberries
Put 1 cup blueberries or raspberries and 1 cup water in a large microwave-safe bowl and heat until mushy. Mash with a fork and then pour the contents through a strainer to separate the juice. Work the juice into the dough and repeat process until desired shade is achieved.
A version of this article appeared in our February 2016 issue with the headline “Made with love,” p. 22.