By Mayshad Mag
Mayshad Magazine is an advocacy platform for empowerment which mainly focuses on empowering women, raising awareness and exploring a contemporary lifestyle.
Crickets star in many dishes from cuisines around the globe. The UN Food and Agriculture Organization encourage more people to eat insects. Since insects boast an excellent nutrient profile, providing a great source of lean protein, vitamins and minerals. They are also an alternative to animal protein and could be a sustainable way to reduce the effects of global warming. Considering that insects use just a fraction of the water and land resources to produce than traditional livestock. Which prevent the increase of the greenhouse gases emission in the atmosphere. Besides, eating insects could help feed the world’s fast-growing population.
Crickets hold an incredible source of protein, 30 grams of crickets is about 20 grams of protein, compared to beef with 8 grams of protein, and farming them is much more sustainable than producing beef, poultry and fish.
Crickets have a subtle flavour, a slight sunflower seed-like taste with a bit of earthy nuttiness and are crispy like chips.
Made with Protein2050 Cricket Powder, Contains: 2.5g insect protein per serving, Makes: 8-10 servings
2 Tbsp butter
½ onion, diced
4 cloves fresh garlic, diced
4 stalks of celery, diced
1 large green pepper, diced
1 large yellow or red pepper, diced
1 Tbsp chili powder
2 tsp ground cumin
2 28oz cans of unsalted diced tomatoes, rinsed
2 19oz cans of black beans, rinsed
2 Tbsp chili powder
2 tsp dried oregano
2 bay leaves
1 cup vegetable or chicken broth
1/4 cup (40 g) Protein2050 Cricket Powder
1 tsp sea salt
½ tsp black pepper
Optional: ¼ to ½ cup pickled Jalapeño peppers for some extra heat
Melt the butter in a medium or large soup pot and begin sautéing the onion, garlic, celery and peppers. Add cumin and first Tbsp of chili powder and sauté for 5 minutes.
Add tomatoes, black beans, remaining chili powder, oregano and bay leaves.
In a bowl whisk together the broth and cricket powder, then add to your soup pot.
Simmer, partially covered for 45 minutes to one hour.
Add sea salt and pepper and jalapeno peppers if desired.
Serve and enjoy!
Freezes well for cold winter days!