11 cups water
1/2 cup black rice, uncooked
1/2 cup brewed coffee
1 cup almond milk
2 tbsp cocoa powder
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
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.)
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