Locusts and Honey Bars

Locusts and Honey Bars

I really do have a thing for insects. I’ve reviewed a handful of protein bars that are made with cricket flour, I’ve even made some cricket tacos, I’ve made some cricket noatmeal and I was even in an insect recipe competition with this spaghetti squash recipe. Everyone seems to be talking about crickets though, recently they’ve been in the news for how great they are for your gut health.

Grasshopper

So I started wondering why are crickets getting all the attention? Then I remembered that crickets have a sort of big brother: grasshoppers. After doing some research I found out that grasshoppers are eaten all over the world like a bunch of other insects, but more specifically grasshoppers (chapulines) are very popular in Mexico. So I decided to reach out to one main supplier for grasshoppers in Mexico called Merci Mercado. They were more than willing to help me out with this recipe and sent me some ground grasshoppers and whole grasshoppers.

Grasshoppers

Now I was thinking about what would be a good recipe to make with grasshoppers and what came to mind was how in the Bible, John the Baptist, was known for eating a diet of “locusts and honey”. My kids, and even myself, have always found this idea intriguing that this nomad dude lived off of such a strange diet. So I thought why not try to build off this idea and make some Locusts (Grasshopper) and Honey bars. Now I know I’m not using actual locusts for this recipe, but according to wikipedia “Locusts are certain species of short-horned grasshoppers in the family Acrididae that have a swarming phase”. So nevertheless, locusts can be considered a type of grasshopper, therefore these bars shall be called locusts and honey bars!

Looking around

I looked around for a few recipes that were similar to Larabars and RXBARs and I came across this recipe. I used this recipe as a guide but made some tweaks with the nuts and protein source. I believe this came out as a great protein bar and hopefully you’ll feel the same. My kids sure do have no problem eating them! Enjoy!

 

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Ingredients
Get all your ingredients together

Nuts
Throw in the almonds and macadamia nuts

Ground Nuts
Grind them up to a french press coffee ground consistency like in the photo

Dates
Throw in the dates

Raw Honey
Raw honey

Grasshopper Flour
Ground Grasshoppers

Cacao Powder
Cacao powder

Water for moisture
After it’s all ground up add a little water to give it some moisture

Pour the mixture
Pour the mixture into the pyrex dish and then press in the whole grasshoppers

Press them in
It should look something like this

After the fridge cut them up
Place them in the fridge for at least an hour, then after an hour take them out and cut them into however many bars you want

Plate em
Get em on a plate

Enjoy!
Enjoy!

Locusts and Honey Bars
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Ingredients
  1. 1 cup raw or toasted almonds

  2. 1 cup raw or roasted macadamia nuts

  3. 1/2 cup ground grasshoppers

  4. 1 1/2 cups dates

  5. 2 tablespoons raw honey

  6. 1/2 cup cacao powder

  7. 2–4 tablespoons water

  8. Handful of whole roasted grasshoppers for topping

Instructions
  1. Pour the almonds and macadamia nuts in a food processor. Pulse until they’re ground up pretty good.

  2. After the nuts are ground up, add the dates, honey, ground grasshopper and cacao powder. Pulse until they’re all mixed well together.

  3. Add in some tablespoons of water until the texture seems moist enough to press into a pyrex dish.

  4. After the texture is good line a square pyrex dish with parchment paper and press the mixture into the dish until distributed evenly. Then take the whole grasshoppers and evenly spread them out on top and slightly press them into the mixture.

  5. Refrigerate for about an hour then when you’re ready to eat take them out and cut into as many squares as you like. Keep refrigerated and enjoy!

That's So Primal http://www.thatssoprimal.com/

Simple Sesame Seed Butter Cookies

Simple Sesame Seed Butter Cookies

When I’m at work the first meal I eat during the day is around 11:30 am and normally it’s a pretty huge salad with some side of meat like canned sardines or canned tuna. Then I’ll eat dinner with my family around 6:00 pm. So somewhere in between there I snack on jerky, macadamia nuts or my favorite – some sort of nut/coconut butter. I prefer coconut butter or my own macadamia coconut butter where I just enjoy it by the spoonful. Nut butters or coconut butter is a good high fat snack to eat and will fill you up quick. I do like almond butter but it’s not my favorite.

Simple Sesame Seed Butter Cookies

So one day I was at this new grocery store by my work and I saw some sesame seed butter. I bought it thinking I would switch up the kind of butter I would snack on in the afternoon. Well when I took my first spoonful of it, it tasted absolutely terrible by itself. I’ve used Tahini (sesame seed butter) before on a faux hummus recipe with eggplant, but never by itself. So I had to do something with this huge jar of sesame seed butter I was left with. So what better thing to make than cookies. I turned to my favorite cookie recipe and just took out the chocolate and added the sesame seed butter instead of the almond butter. I think they turned out great and my kids thought so as well.

Simple Sesame Seed Butter Cookies

Simple Sesame Seed Butter Cookies
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Ingredients
  1. 1 cup sesame seed butter
  2. ¾ cup coconut sugar
  3. 1 egg
  4. 1 egg yolk
  5. 1½ teaspoons vanilla extract
  6. 1 teaspoon baking soda
  7. ¼ teaspoon salt
  8. 1 teaspoon sesame seeds
  9. additional sesame seeds for topping
Instructions
  1. Preheat oven to 350 degrees.
  2. In a bowl mix the sesame seed butter with the coconut sugar, vanilla extract, baking soda, salt and sesame seeds.
  3. In a separate bowl whisk the egg and egg yolk. After the eggs are whisked, mix them together with the other ingredients until thoroughly mixed together.
  4. Line a couple baking sheets with parchment paper and form about 6 balls of dough per baking sheet (12 total cookies). Smash down slightly with a fork. Then bake 6 at a time for about 10–12 minutes. When they’re done sprinkle some additional sesame seeds on top and let cool. Try not to eat them all in one sitting.
That's So Primal http://www.thatssoprimal.com/

Macadamia Coconut Butter

Macadamia Coconut Butter

I first caught a glimpse of coconut butter in this video where Mark says he eats some for an afternoon snack. So I headed over to Nikki’s and bought a jar and once it arrived I’m pretty sure I consumed it all in just a couple of days. I would just keep buying it by the jar but I wanted to take a stab at making it myself. After some googling I found this recipe for how to make some yourself. I pretty much followed this recipe with a few tweaks.

Macadamia Coconut Butter

One thing I love about this snack is it sustains you. A couple spoonfuls by itself can satisfy an afternoon craving, or you can eat it with some fruit or apples like I do after dinner. One time in particular that I find this a great snack to have on hand is when I go to the river with my family. Going to the river normally includes lots of wake boarding, paddle boarding and more activity than I normally get at my (standing) desk job. So after breakfast and a nice wake boarding run this butter really comes in handy to provide energy and give a huge dose of fat.

Macadamia Coconut Butter & Apples

If you’re body has been trained to use fat for fuel this will work great. If you’re still stuck being a sugar burner, this might just be extra calories that you’re body doesn’t know how to use efficiently. For more info on becoming a fat burning beast check out this post.

Only three simple ingredients
Only three simple ingredients

Coconut flakes
Coconut flakes

Roasted & salted macadamia nuts
Roasted & salted macadamia nuts

Dates
Dates

Get all your ingredients ready to go
Get all your ingredients ready to go

Blend the 1 cup nuts, with 1 cup of the flakes and dates first
Blend the 1 cup nuts, with 1 cup of the flakes and dates first

It should then look like this
It should then look like this

Then add the rest of the coconut flakes all the way to the top
Then add the rest of the coconut flakes all the way to the top

Set it to on for about 15 minutes
Set it to on for about 15 minutes

After 5 minutes it will start to look like this
After 5 minutes it will start to look like this

When it's done, it should be steaming and in a liquid state
When it’s done, it should be steaming and in a liquid state

Once it's blended to your liking, transfer it to a mason jar and enjoy by the spoonful!
Once it’s blended to your liking, transfer it to a mason jar and enjoy by the spoonful!

Macadamia Coconut Butter
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Ingredients
  1. 1 cup roasted and salted macadamia nuts

  2. 5 cups unsweetened coconut flakes or shreds

  3. 4 dates

Instructions
  1. In a food processor, like this one I use, blend nuts and 1 cup of coconut and dates first until it’s all blended roughly, about 30 seconds.

  2. Now the easy part, dump the rest of the coconut inside the food processor. It should fill the food processor all the way to the top. Disregard the line that says don’t fill past this line. We’re gonna break the rules. Now turn the food processor to on and leave it on until the butter is a nice creamy texture to your liking. This takes about 15–20 minutes for me and my climate. I’ve noticed that the ambient temperature in my house or time of year effects how quickly the coconut turns into butter. Just watch it and taste it and stop when you’re satisfied.

  3. Once it’s all blended into butter, transfer it to a jar or some other container. It should probably be good for a week or so but I guarantee you’ll eat it all before it goes bad. Enjoy!

That's So Primal http://www.thatssoprimal.com/

Mom’s Roasted Pumpkin Seeds

Mom's Roasted Pumpkin Seeds

I love Halloween, not for the candy, but for my Mom’s roasted pumpkin seeds. Growing up, my family always carved pumpkins as a kind of family tradition. As I’ve gotten older and married and had a kid we still carve pumpkins at my parents house every year. I do have to say even as a kid I think I looked forward to this more than candy and trick or treating. Why, you may ask? Well, I’ve just always been a salty person over a sweet person, but also because my Mom’s roasted pumpkin seeds were so good.

Mom's Roasted Pumpkin Seeds

It always went down like this: kids carved the pumpkins, and while we were carving the pumpkins, magically, the seeds that we just scraped out of the pumpkins showed up on the table roasted, toasted and perfectly salty. I never paid attention to the fact that while I was trying to think of the best Jack-o’-lantern face to carve on the pumpkin, my Mom was at work in the kitchen washing and roasting the pumpkin seeds so that we could eat them while we were still working on our Jack-o’-lanterns. Now yes some people soak their seeds overnight, boil their seeds then let them dry out or some other time consuming thing that doesn’t work for my instant gratification self.

Mom's Roasted Pumpkin Seeds

The whole idea of this recipe, as it seemed from my mom, was to just get the seeds roasted and salted as quickly as possible so that we could enjoy them as quickly as possible. That’s what she did while we were growing up and that’s what she does still today. So when we went over this last Sunday to carve pumpkins I told her I wanted her recipe for how she roasted the pumpkin seeds. This couldn’t have been easier – it’s so simple: scoop the seeds, pick out the seeds from the flesh and sorta wash them, toss on the tray with olive oil and salt. Boom 15 minutes later you have perfectly roasted and salty pumpkin seeds. It doesn’t have to be rocket science, just get the seeds in the oven asap while cutting the pumpkins so you can eat them all like a frantic pumpkin seed eating maniac!

Picking out the seeds from the pulp
Picking out the seeds from the pulp

Washing the seeds
Washing the seeds

Drying the seeds
Pat the seeds dry

Toss with Olive Oil and Kosher Salt
Toss with Olive Oil and Kosher Salt

Before oven
Before oven

After oven
After oven

Mom's Roasted Pumpkin Seeds
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Ingredients
  1. Pumpkin
  2. Olive Oil
  3. Kosher Salt
Instructions
  1. Preheat oven to 425°.
  2. While the oven is preheating have some fun cutting open the top of the pumpkin. Now scoop out the seeds and stringy stuff into a bowl. After everything is scraped out, separate the seeds from the pulp. Feel free to leave some of the pulp on the seeds as this adds taste and texture.
  3. After the seeds are separated put them in a strainer and wash them under water for just a second. Pat the seeds dry with a towel. Then toss the seeds on a baking tray. Pour some olive oil over the seeds and sprinkle kosher salt to taste over the seeds and mix it all around with a wooden spoon. I don’t have exact measurements on this as it doesn’t really matter. Just play with it and see what works for you. Again, it’s not rocket science. Just make sure to keep the seeds away from the sides of the tray so they don’t burn.
  4. Now put the tray in the oven for 15–20 min. Stir the seeds on the tray half way through. Watch the tray closely at 15 min and roast to your liking. Just make sure they don’t burn as this can happen quickly near the end.
That's So Primal http://www.thatssoprimal.com/