For the liquid version: In a blender or food processor, blend the beets and water together until smooth. Strain the beets - the juice is your food coloring. 

For the dry version: shred or process your beets in a food processor, spread it in a dehydrator, dry to a crisp on the low setting, grind into powder, pass through a stainless-steel strainer to remove larger specs. Store in an airtight container for up to a year.

For the liquid version: In a small saucepan, simmer the water and turmeric for 2 to 3 minutes. Allow to fully cool. Play with the concentration of the liquid by increasing or decreasing the amount of turmeric added to the water.

dry: Or use plain ground turmeric to add to your foods, to turn them yellow.

For the liquid version: Cut half of a red cabbage into fairly small chunks, add water (as little as possible), to cover it in your pot. Simmer for 10-15 min on medium with the lid off, occasionally mixing, strain the liquid out and cool - it'll be purple. But when you add the baking soda, it will turn bright blue!

for a liquid version: In a blender or food processor, blend the blueberries (dragon fruit or blackberries) and water together until smooth. I like to use frozen berries because they have a better color after thawed. Strain, to remove the skins and pulp from the mix so that you have the purple liquid to color your foods.

For a dry (powdered) version: use organic freeze-dried or dry the blueberries, blackberries or dragon fruit in a dehydrator, then grind into a powder.

For a liquid food coloring - use fresh or frozen(thawed/drained) spinach or nettle simply juice it or blend and use it as green food coloring. 

For dry food coloring - use dry spinach or nettle - grind it into a fine powder in a blender or a spice grinder, pass through a stainless-steel strainer to remove larger specs.