As in Provence …
Fancy a touch of Provence to the corners of the lips? The apricot is here subtly seasoned with a pinch of thyme …
Soft, it melts under the tongue, while some are crisp almond slivers.
It is rich in fiber and iron source.
Our PB&J recipe is an adult homage to the childhood classic. We combine peanut butter with whole strawberries and toasted gluten-free oats to nail that nostalgic flavor. One bite will bring you back (but this time it’s actually good for you).
Inspired by Thai jing leed recipies, Chapul’s Thai Bar is a delicious mix of coconut, ginger, cricket flour and a tangy hint of lime. After a few Thai bars, you’ll be looking up jing leed recipes for your next dinner party
Cricket protein is similar to beef and salmon when it comes to quality protein. It has all of the essential amino acids and is packed with B vitamins with a perfect balance of an Omega 6:3 ratio of 3:1. In addition, crickets have more calcium than milk and more iron than spinach. The cricket’s chitin (exoskeleton) is a prebiotic just to top it off. ×
Crickets can be grown using less than 1% of the water needed for an equivalent amount of beef. Insects produce virtually no greenhouse gas when compared to beef and can be grown on bio-waste reducing the need to use land to grow their feed. Bugs are an environmentally friendly food source. ×
Insects need substantially less land than other livestock and can be grown vertically in an urban environment. They are grown humanely and can be grown just about anyplace in the world by households, small farmers and large commercial interests. Insects for food is trend whose time has come... again. ×
Current meat production is unsustainable and the more insects people eat, the less meat they will consume. If we make edible insects a trend in North America and Europe, the rest of the world will follow. ×