Who says Easter, says colored Easter eggs ;-)
And what better way than to use nature to do it? 

For 6 eggs, the pack contains :

6 red onions peelings. The more peels, the better the color.

6 eggs

In addition, you will need: 

stickers (which you no longer care about)

a saucepan

leaves from the garden (oak, nettle, flat parsley...)

2 tablespoons of vinegar

thread (or rubber band)

1-2 tbsp. salt

Preparation:

1. Put peelings in a saucepan, cover with cold water and add 2 tablespoons of vinegar. Bring to a boil.
2. Lower the heat and cook for at least 30-45 minutes. The longer you cook the peels, the more intense your dye will be.
3. Let cool (you can let the peels steep for a few hours or overnight).
4. Strain (if you want a more uniform color) or leave the peels in for a more intense color.
5. Take the eggs out of the fridge so that they are at room temperature. Wash them thoroughly.
6. Cut sticky pieces to the size of the eggs.
7. Use leaves from the garden (e.g. oak, flat parsley, nettle,...)
8. Place a leaf on an egg. Close it with a piece of sticky tape. The leaf must "stick" to the egg. Close the sticker with the thread.
9. To color the egg: add 1-2 teaspoons of salt to the dye and then place the eggs (with or without decorations) in the dye. They must be completely immersed.
10. Then bring to a boil and cook for 7-10 minutes (maximum 15 minutes). You can also leave them in the dye so that the color becomes more intense. 

They are beautiful!

The MagicTip: you can color the eggs with other natural dyes (it is better if the eggs are white) using : saffron or turmeric, lemon, orange, nettle, spinach, red cabbage, beet juice... You will get yellow, green, blue or pink ;-)

Enjoy the benefits of lentils with this easy to make recipe

For 2 people, this recipe contains :

250 g lentils

300 g of carrots

1 spring onion

In addition, you will need :

1 tbsp. vinegar 

2 tbsp. mustard

Preparation:

1. Bring 250 g of lentils to a boil with 3 times their volume of water, without salt. Cook for 20 to 30 minutes, then drain.

2. Peel and dice the carrots. Peel and chop a spring onion. In a salad bowl, mix 2 tbsp of mustard with 1 tbsp of vinegar. Add salt and pepper, then 4 tbsp. of olive oil and mix with a fork until well emulsified.

3. Add shallots, lentils and carrots. Mix and set aside in a cool place.

It's ready!

The MagicTip: this recipe lends itself to all sorts of modifications, you can add vegetables of your choice in small cubes according to your tastes and what is left in the refrigerator ;)

Allergens: contains onion