Tim Ferriss' Edible Dirt

Bored by energy bars and trail mixes? Give Tim Ferriss' edible dirt a try! Full of energy-boosters like almond milk, cocoa powder and coffee, this unusual snack is a great way to start the day.

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Ingredients

  • 2 cups almond, raw and unsalted
  • 11 cups water
  • 1/2 cup black rice, uncooked
  • 1/2 cup brewed coffee
  • 1 cup almond milk
  • 2 tbsp cocoa powder
  • 1/3 raisins
  • 1 tsp tamarind concentrate
  • 2 finger- pinch salt
  • 3/4 cup pitted black olives
  • 2 tbsp black sesame seeds
  • 2 tbsp tamari
  • 2 tbsp white wine vinegar
  • 1 tbsp red miso

Directions

Combine the almonds with 6 cups of water in a blender and soak overnight.

The next day, turn on the blender and blend the almonds and water for about 3 minutes, until the almonds are pulverized and the almond milk is formed.

Line a fine-mesh strainer with cheesecloth, and place it over a mixing bowl. Pour the almond milk through the cheesecloth and squeeze to extract all the milk. You'll have about 1 qt of almond milk. Transfer the almond milk to a jar and refrigerate until ready to use.

Place the almond pulp in a mixing bowl and set aside.

In a medium saucepan, combine the black rice, coffee, almond milk, 5 cups of water, cocoa powder, raisins, tamarind and salt. Bring to a boil, then reduce to a high simmer for about 1 hour, until the rice is very soft.

Add a little water if the rice starts to dry out – you want it to be fairly moist, rather than completely dry, as it would be if you were serving it with dinner.

While waiting, preheat the oven to 300°F and line a baking sheet with waxed paper or a reuxable silicone mat.

When the rice sludge is done on the stove top, transfer the mixture to a blender or food processor. Add olives, sesame seeds, tamari, vinegar and miso and blend until smooth with a few small pieces remaining for texture.

Add this mixture to the lonely almond pulp and stir well to incorporate. This will color the pulp dirt-black.

Spread the new mixture over the prepared baking sheet, place in the oven and bake for 1 1/2 – 2 hours, stirring occasionally, until the dirt is dry with just a bit of moisture remaining like potting soil.

Cool on the baking sheet, then transfer to a large vase or a few small vases and garnish with edible flowers. (The dirt can be stored in a jar in the refrigerator for up to 1 week.)