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Salsa, Guac, Hummus Oh My! | The Perfect Springtime Trifecta

Looking for some poolside chip-and-dip recipes that will spruce up your spring/summer? These new twists on classic favorites like salsa, guac, hummus are guaranteed to bring a fresh perspective to some traditional sides that will surely keep you snacking happy! They’re simple to make, easy to serve, and will pair perfectly with your chips of choice. This trio of treats can be served altogether, or you might just choose to feature your favorite dish. Either way, get ready for your spring/summer snacking to be transformed!

Salsa, Guac, Hummus Oh My!

Summer Salsa:

Forget chunks of tomatoes and watery residue that comes from the canned stuff. Instead, opt for a healthier (and sweeter!) alternative to a salsa dip. You will need the following ingredients to make this masterpiece:

  • 2 cans of sweet white corn
  • 1 can of black beans
  • 1/2 of a chopped red onion
  • 1 chopped red pepper
  • 1/2 cup of sugar
  • 1/2 cup of rice wine vinegar
  • A pinch of salt

Salsa, Guac, Hummus Oh My! | The Perfect Springtime Trifecta

To create, you will combine all of the vegetables and the sugar into a large mixing bowl. Just add the rice wine vinegar to the mix, give it a good stir, and add your dash of salt to season. Waiting for the next step? That’s it! It’s really and truly as easy as that to make your fresh new summer salsa! Your prep time clocks in just under 5 minutes, so if you’re needing to whip something up in a flash, you’ve got the perfect new recipe to try. Pair it with your favorite chips and a glass of white wine, and your taste buds will sing!

Berry Different Guacamole:

This next one will make you believe in the age-old saying “opposites attract!” It might sound crazy, but what is the summer for if not trying something new? This sweet and spicy take on a traditional guacamole spread will surely leave you and your guests wanting more. For the Berry Different Guacamole, you will need:

  • 2 avocadoes
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemon juice
  • 1 teaspoon of honey (yes, really!)
  • 1/3 cup diced red onion
  • 1 minced jalapeno
  • 1/2 cup diced strawberries
  • 1/2 cup blueberries
  • 3 oz goat cheese
  • Dash of salt for taste

Salsa, Guac, Hummus Oh My! | The Perfect Springtime TrifectaSalsa, Guac, Hummus Oh My! | The Perfect Springtime Trifecta


1. First, remove the avocadoes from their skins and chop them up on a cutting board.

2. Place the slices in a large bowl and mash with the back end of a spoon to create your spread.

3. Next, you’ll throw in the juices: add the lime juice, lemon juice, and honey to the bowl. Go ahead and sprinkle some salt in the mix as well.

4. You will stir in these ingredients, or you might decide to continue mashing with the spoon if you prefer a creamier spread.

5. Now it’s time for the fruit and veg. Fold your onion, jalapeno, strawberries, and blueberries into the mix, stirring to ensure that they are evenly dispersed.

6. Grab your goat cheese next and crumble it in, saving a little bit extra for a decorative topping.

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7. Add a couple of extra blueberries on top of the cheese, along with a lime wedge for a flawless finish!

This dish goes great with pita chips and sangria, or any other fruit-infused beverage. Guaranteed once you try it, you’ll never go back to store-bought guacamole ever again!

Silky Smooth Summer Hummus:

Your favorite healthy snack is about to get even healthier (and more colorful!) Continuing with our fruity theme, you’ll be dying to get your hands on these ingredients and whip up this light and fresh spread: as soon as you read on!

Hummus ingredients:

  • 1 can of garbanzo beans, dried and peeled
  • 1/2 cup tahini
  • 2-3 tablespoons of lemon juice
  • 2-3 small cloves of chopped garlic
  • 3-4 teaspoons of kosher salt

Ingredients for toppings:

  • 1/2 cup chickpeas
  • 1 sliced or chopped cucumber
  • 1/2 avocado, cubed
  • 1/2 cup cherry tomatoes, cubed
  • 1/4 thinly sliced red onion
  • 2 tablespoons chopped chives
  • Lemon wedges
  • Kosher salt
  • Black pepper

Salsa, Guac, Hummus Oh My! | The Perfect Springtime TrifectaSalsa, Guac, Hummus Oh My! | The Perfect Springtime Trifecta


1. The first step is to blend the chickpeas inside a food processor for approximately one minute, or until the mixture forms into powdery-looking clumps. Make sure to scrape the sides and re-blend in order to make the most of the mixture.

2. Next, add the tahini, lemon juice, garlic, and salt and run the food processor until you’ve got a smooth blend.

3. While the processor is still running, drizzle in some water until you see that the mixture is gaining a smooth, light, and creamy-looking texture. This might be a good time to take a pause and try a sample of your creation; from here, add extra seasonings if needed, then top it off with one final blend to ensure you’ve got the silky-smooth mixture you’re needing.

4. To finish up, pour the hummus from the blender into a serving bowl and add the toppings listed under the “Toppings” section: you can try your hand at some decorative arrangements, or just mix them all together.

5. Drizzle the top with olive oil and spread some pita chips around the sides of the serving platter, and you’re set to serve – enjoy!

These new summer twists on old snack spreads not only offer healthy additives and pops of color, they are certain to be the talk of your event with their fresh new perspective! Prep time for all of these recipes stays right under 15 minutes, so if you’re needing to whip up a quick mix for some hungry guests, or if you’re just wanting to indulge in your own succulent snack, you won’t have to wait ages to try your creation! Happy eating! We know you’ll enjoy!

What do you think of these Salsa, Guac, Hummus Oh My! | The Perfect Springtime Trifecta recipes? Let us know in the comment section below!

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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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