Tim Ferriss' Edible Dirt

Added to Recipes on Fri 11/16/2012

Ingredients

2 cups of almonds, 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.)