Tag Archives: insect flour

Black Bean Cricket Chili

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Cricket Chili with Cricket Biscuits

Perfect for Fall…warm and delicious protein-packed cricket chili. Add any other veggies you love and up the protein if you like. Remember, it’s chili, an “all for one” cozy lunch or dinner. This recipe goes great with warm Cheddar Cricket Biscuits on the side. A great way to add #InsectProtein into a family favorite!

 

Black Bean Cricket Chili

Made with NMF Protein2050 Cricket Flour

Contains 2.5g insect protein per serving

Makes 8-10 servings

 

Ingredients

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

½ cup NMF Protein2050 Cricket Flour

1 tsp sea salt

½ tsp black pepper

Optional: ¼ to ½ cup pickled Jalapeño peppers for some extra heat

Directions

  1. 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.
  2. Add tomatoes, black beans, remaining chili powder, oregano and bay leaves.
  3. In a bowl whisk together the broth and cricket flour, then add to your soup pot.
  4. Simmer, partially covered for 45 minutes to one hour.
  5. Add sea salt and pepper and jalapeno peppers if desired.
  6. Serve and enjoy!

Freezes well for cold winter days!

 

 

 

 

Eat Insects at the Incredible Edible Festival

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Eating insects at the Incredible Edibles Festival

Do you live in Ontario, and are looking for something fun to do tomorrow? Maybe you want to take a little drive, eat some great food, listen to amazing music, and listen to some fantastic speakers?

Check out Campbellford, on Saskatoon Avenue, there will be a large food festival, called the Incredible Edibles Festival. Derek Sedgwick of Next Millennium Farms will be there with great tasting crickets, mealworms and cricket flour for sampling and purchasing, and at 1:30 pm, he will be speaking about how eating insects is a great way to get protein, iron, essential amino acids and calcium into your diet in a delicious and easy way.

Hope to see you out there!

Eating Insects with ASAP Science

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Eating Insects from Bug Bistro

Last week I was taking a little break at work, chatting to one of my friends at her desk, when suddenly, another one of my friends came running out of his cubicle when he heard my voice, phone in hand, saying something like, “They’re eating crickets, they’re eating crickets!” (My co-workers at my 9-5 job are all VERY intrigued by my new-found interest in eating insects) I looked at him and asked, “Who’s eating crickets?” He responded with, “The ASAP Science guys! They’re eating crickets, and posted a pic on Instagram!”

We had just heard of ASAP Science through one of our instructors during a course we were all taking together at OCAD (Ontario College of Art and Design), and many of us started following them through different social media channels.

So, of course I take the phone from his outstretched hand and look at the picture, and sure enough, not only are they eating insects, they are eating insects from THE BUG BISTRO! I totally freaked out, shrieked, and said, “OH MY GOD, they’re eating our bugs! They’re eating crickets from Next Millennium Farms!”

Well, that was just the beginning.

A few days later, there were two videos posted by ASAP Science, AKA Mitchell Moffit and Gregory Brown.

There are two videos: “Should We All Be Eating Insects” discusses the nutritious value and environmental component related to eating insects, and “How to Eat Bugs” offers the new insect eater some great ideas for including insects in their daily diet.

ASAP Science cred Youtube

 

ASAP Science cred to Youtube showing you how to eat insects

 

 

 

 

 

 

 

All A-Buzz at the Peterborough Farmers’ Market

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Eating Insects at the Peterborough Farmers’ Market

Who are those handsome young men sporting the Next Millennium Farms shirts #Entomophagy? Why, they’re the Dereks of course! Derek Sedgwick and Derek Delahaye, members of the Next Millennium Farms family, represent at the Peterborough Farmers’ Market.

They made their debut last weekend, and were over-whelmed by the wonderful response from the many people who came by the Next Millennium Farms booth at the market.

Next Millennium Farms Booth at the Peterborough Farmers’ Market

Every Saturday, from 7am to 1pm, hundreds of people browse through the stands of the Farmers’ Market at the Memorial Centre parking lot at Lansdowne and George street.

According to Derek S. (shown on the left), there were many passersby who were curious, and who started talking to the ‘Dereks’ and asking them questions about the products, eating insects, and other pressing questions, such as- ‘Ya, but how do they taste?’

Many people were really open to the concept and trying the product. Mothers, without any hesitation, were allowing their very curious children to sample a seasoned cricket or a mealworm from the newly launched Bug Bistro line of edible seasoned insects.

Lots of insect sampling!

Everyone who tasted a cricket or mealworm was pleasantly surprised to find that they are really quite delicious! By the end of the first day, it was clear that the most popular insects to crunch on were the crickets, and the best seller of the day was the 113 gram bag of cricket flour.

If you live in the Peterborough area, or love spending your summer in Ontario trawling from one farmers’ market to another, stop by the Next Millennium Farms booth for a sample of bugs bursting with flavour!

Insects for Humans on the Inside Scoop- Emerald Planet

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Co-Founder Jarrod Goldin on Emerald Planet

Jarrod Goldin, Co-Founder of Next Millennium Farms, spoke to Dr. Sam Hancock about eating insects for health, taste, and the sustainability of the planet as we skyrocket towards a population of over 9 billion by the year 2050, on Sunday’s edition of Inside Scoop- Emerald Planet.

This show, based out of Washington D.C. typically draws an audience of 5 million people.

This episode of Inside Scoop- Emerald Planet, is almost an hour long, and focuses on the vision and mission of Next Millennium Farms.

There are some wonderful slides with graphics just before the 5 minute mark that highlight the amount of resources it takes to grow different kinds of protein.

If you are interested in how insect consumption can greatly reduce your carbon footprint, tune in just before the 10 minute mark.

For many of you, you might not be necessarily interested in the environmental impact of your food choices, rather your driving force for the foods that you choose to eat, might simply just be straight up nutrition. Check out the video just before the 11 minute mark to hear Jarrod talk about the nutritional information that correlates to one serving of insect protein; carbohydrates, protein, fat and calories.

The conversation continues, and at 17:20 you can get a glimpse of the Norwood, Ontario farm, the benefits of farming, and how Next Millennium Farms processes their insects.

Nicole Kilburn, professor of anthropology at Camosun College in British Columbia joins Dr. Hancock at 23:00, and discusses entomophagy as it relates to nutritional anthropology in different societies.

The last segment that runs from 45:30 to the end, features Jarrod discussing the possibility of setting up global insect farms, and the benefits this will have not only from a nutritional point of view, but also from an economic point of view as well considering it could conceivably create many jobs. There is also conversation around who are the early adopters to eating insects, and insect flour as RUTF (Ready to Use Therapeutic Food) for populations that are involved in disasters, and are unable to provide their own nutrition.

Now that you’ve watched to show, I’m sure you’re going to want to sample some of the insects yourself.

Check out our newly launched Bug Bistro, where you can taste some crunchy and flavorful mealworms and crickets, or try some insect flour in your cooking!

Soft Ginger Cricket Cookies

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Ginger Cookies with Cricket Flour

These are the ginger cookies that dreams are made of! Absolutely irresistible to anybody fond of ginger and melt-in-your-mouth cookies.

Includes 1g of cricket protein per cookie

Makes 24 cookies

Ingredients

  • ½ cup cricket flour
  • 1 ¾ cups all-purpose flour
  • ¾ tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter, softened
  • ¾ cup white sugar
  • 1 egg
  • 5 tbsp brown sugar
  • 3 tbsp molasses
  • 1 tbsp orange juice
  • 2 tbsp brown sugar
  • 1 tbsp white sugar

Directions

  1. Preheat oven to 350F
  2. Combine first group of dry ingredients, flours, spices, baking soda and salt.
  3. In a second larger bowl, cream together butter and white sugar until light and fluffy. Beat in the egg, brown sugar, molasses and orange juice.
  4. Gradually stir the dry ingredients into the butter and sugar mixture. When mixed place in refrigerator for 20 minutes to set the dough.
  5. Mix 2 tbsp brown and 1 tbsp white sugar together in a small bowl or on a small plate. Roll dough into 1 inch balls and then roll in the sugar. Place the sugared cookie balls on a parchment lined or ungreased cookie sheet about 2 inches apart. Flatten very slightly.
  6. Bake for 8-10 minutes, until bottom and edges are a light golden brown. Allow cookies to cool for 5 minutes before removing from the cookie tray.
  7. Store in an airtight container or freeze them for future friends and family treats!
  8. Warning, place cookies out of sight out of mind as they have a tendency to call to all nearest sweet tooths!

 

Moroccan Summer Salad with Citrus Ento-Dressing and Roasted Wax Worms

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Summer Moroccan Salad with Citrus Ento-Dressing and Crispy Wax Worms

This perfect summer salad and its bright citrus ento-dressing made with cricket flour, is easy, fresh and delish for any occasion. The roasted wax worms From Next Millennium Farms add wonderful crunch and bring all the flavor needed with no extra spicing necessary. A great salad to add zip and zing to those family bbq’s and potlucks we all love!

Makes 8-10 servings

Ingredients:

Citrus Ento-Dressing with Cricket Flour

Makes approx 8 oz dressing

  • 1 large navel orange
  • 1 lime
  • 4 tbsp olive oil
  • 2 tbsp cider vinegar or rice vinegar
  • 1 tbsp minced ginger
  • 1 tsp honey
  • ½ tsp crushed red pepper flakes
  • ½ tsp Moroccan spice
  • 1 tbsp cricket flour

Chopped Moroccan Salad

  • 2 cups chick peas, cooked and cooled, or canned and rinsed
  • 2 cups grape tomatoes, sliced in half
  • 2 cups cucumber, seeded and diced
  • ½ cup red onion, minced
  • 1 yellow pepper, diced
  • 4 cups shredded cabbage, red or yellow or a mix of both.
  • ¼ to ½ cup roasted Wax Worms

Directions

  1. Using a knife, remove outer peel from both the navel orange and lime leaving the flesh exposed and no pith (the white stuff). Carefully segment and remove each section of orange and lime flesh and place into a blender.
  2. Add the remaining dressing ingredients to the blender and blend on high for 15-20 seconds. Set aside.
  3. Combine chick peas, tomatoes, cucumber, red onion, pepper and cabbage in large bowl.
  4. Pour Citrus Ento-Dressing over salad and mix. Place in refrigerator to marinade until ready to serve.
  5. When serving, place plain roasted wax worms in a small dish on the side for adding to each salad served and sprinkle a few on top of your main dish.
  6. Enjoy!

 

Cricket Protein and Next Millennium Farms: In the News

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Insect Protein from Next Millennium Farms

Jarrod, Darren and Ryan Goldin, the founders of Next Millennium Farms, were interviewed by the Toronto Star.

Here is the article that appears in the Business section of the Toronto Star on May 17th, 2014. It is a great summary of the business to this point, and captures the vision- from a global environmental viewpoint as well as from a business viewpoint- so beautifully.

Eating insect protein such as cricket protein, can have tremendous benefits for the globe, both in terms of reducing our protein-associated carbon footprint, and in feeding our own food insecure, which will grow to alarming rates as our world’s population skyrockets to over 9 billion by the year 2050.

Please read this article and share with your circles!

We would love to hear your feedback!

Chocolate Chirp Cookie Competition

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Next Millennium Farms‘ own Ento-Chef, Caryn, mixed up a batch of Chocolate Chirp Cookies- that’s right Chocolate CHIRP Cookies and Brownies- What makes them ‘chirp’ you ask? Well, a little bit of cricket flour, of course!

Due to the delicious aroma that floated from the kitchen, she had to bat off her family from the cookies as they came out of the oven so she could save them for the competition. She got her favorite friends together for an evening of food and fun. When dessert rolled around, she told her guests that she had a batch of soft, delicious, chocolatey cookies that had been enhanced with cricket flour, and asked them to please do a her a favor- taste the cookies, and give her some feedback- “yuck” or “yum”. And, of course, the most important thing she asked them to do was, ‘to be honest’!

So, the dinner guests ate the cookies:

Chocolate chip cookies with cricket flour

And the ballots say it all:

Cricket flour chocolate chip cookies

Playing up the Fabulous Factor- Eating Insects the Yummy Way

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Delicious salad made with Insect Flour

It’s about that time of day. Yes, that time where I trawl the internet looking for interesting articles on entomophagy (eating insects). I came upon this great article- “Insect flour or otherwise cooking with bugs (and avoiding the ick factor)”

The article is short. The comments are interesting. The one that stands out the most to me is someone saying that you can’t avoid the ick factor when talking about eating bugs.

Well, I totally disagree.

Look at that gorgeous picture in this post. That salad looks like something that would be served to you at a fancy shmancy restaurant. You would “Ooh” and “Ah” if that salad was placed in front of you. And I guarantee you, you would be “mmm-ing” with every bite.

The joy of this particular salad, is that our super Ento-Chef, Caryn, made this gorgeous salad with an amazing dressing that is enhanced with insect flour. This salad has just been upped on the nutritious scale simply by adding a bit of insect protein to the dressing. The flavour is perfect, and the salad is crunchy and refreshing.

And the ick factor? What ick factor? There is none.

Try it for yourself.