In addition to explaining the nutritional and environmental value of eating insects, the authors of The Insect Cookbook: Food for a Sustainable Planet, also provide dozens of great recipes. Below are two such recipes. Hopper Kebabs (see image above) use grasshoppers with their legs and wings removed. As the authors explain, grasshoppers are considered a delicacy in parts of Africa and clever entrepreneurs in Australia are now marketing them as “sky prawns” to help increase their popularity.
The other recipe is buglava which uses mealworms, which is rich in potassium, iron, zinc and vitamins and minerals and is also enjoyed throughout the world. Both these insects are now increasingly available for purchase in the United States and can be bought from World Entomophagy.