In this episode of GoGreenfields, River and Terran are joined in the kitchen by Joanna Newcomb of Chomper Crickets. They discuss the health and convenience advantages of consuming crickets, as Joanna walks them through the process of making their own cricket snack.
Here’s what Chomper Crickets has to say:
“It’s called entomophagy—humans eating insects. Insects already are a staple in diets all around the world, mostly in Asia, Latin American, and Africa. The Western World has finally caught on and edible insects are growing in popularity worldwide.”
“Crickets are about 60% protein. They also provide vitamin B12, vitamin A, riboflavin, zinc, magnesium, calcium, and iron. Studies also show eating crickets can benefit your good gut bacteria.”
“Farming crickets requires minimal land and water. For perspective, it takes about a gallon of water to produce 1 lb. of crickets. But to produce 1 lb. of soy it takes 216 gallons of water, for 1 lb. of eggs it takes 375 gallons of water, and for 1 lb. of beef, it takes a whopping 2,000 gallons of water.”
Allergy Warning: if you have a shellfish allergy, you may be allergic to crickets
Did you know that crickets are 65% protein by weight? They contain a lot of good stuff in a small body, including chitosan, essential amino acids, Omega-3s, Omega-6s, and B12!
Spiced Cricket Snacks by Chomper Crickets!
INGREDIENTS
- 1T organic taco seasoning blend
- 2T avocado oil
- 1½ C Dehydrated crickets*
DIRECTIONS
- Preheat oven to 275 degrees.
- Place dehydrated crickets into a mixing bowl.
- In separate bowl combine oil and seasoning.
- Drizzle season mixture over the crickets and gently stir until thoroughly coated.
- Bake at 275 degrees for about 4 minutes.
*to dehydrate your crickets, set oven to 200 degrees and cook for 1.5 hours, stirring occasionally.
Recommended Products from this episode of GoGreenfields:
Get your own adorable spatula
Get your own non-stick silcone baking sheets
Get your own cricket flour
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