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.

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

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.)