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DCL
My friends like to call me names. Names like Betty Crocker, Martha Stewart, Suzie Homemaker...and the list goes on. Fine, I'll admit it: I like to bake. But that doesn't mean that I like to bake in the traditional fattening, not-so-eco-conscious way. With today being St. Patrick's Day and me being an entire 1/4 Irish, of course I'll be making some clover-shaped cookies. And they will be delicious sugar cookies. And they will have green icing. And the icing will not be toxic.
Not only do regular food colorings require the purchase of something new that comes in cardboard and plastic packaging, more importantly, they are filled with chemicals—unhealthy ones. There's nothing green about getting sick with thyroid tumors or asthma attacks. Both inflictions require resources for medication. And some food colorings are actually banned in other countries because of their ability to cause complications like these.
So when I make my cookies, I'll be icing them with natural green icing. It's really easy to make. There's only one step:
1. Combine 1/4 cup of vegan buttercream icing with 1/4 of an avocado.
This much avocado is just enough to color your icing and still retain the buttercream flavor (you won't notice the avocado flavor). You'll end up with a mint green color that is perfect for your St. Patrick's Day baked goods without supporting resource-draining and potentially dangerous food colors.
