Brazil Nut and Date Bread with Honey Butter

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Brazil Nut and Date Bread with Honey Butter

(Serve for breakfast, snack, cheese plate or dessert!)

Yield: 1  9-inch pie

Unsalted butter, to prepare the pie pan
¼ cup plus 2 tablespoons white whole wheat flour, plus more for dusting
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 teaspoons unsweetened cocoa powder
1 tablespoon orange zest, grated on a Microplane
½ teaspoon baking powder
1 cup finely chopped Medjool dates, pits removed
2 tablespoons whole milk
1 cup raw brazil nuts, chopped roughly
3 large eggs

Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

Butter a 9-inch pie pan, then dust with flour, tapping out any excess.

Mix together the flour, cinnamon, salt, cocoa powder, zest and baking powder in a medium-sized bowl.

Add the dates, milk, nuts and eggs and mix very well using a wooden spoon. Get in there with some elbow grease, and really stir until well combined. It’ll be thick and chunky, but that’s a good thing.

Pour the date batter into the prepared pie pan and or use the back of the wooden spoon to level off the batter.

Place the pie pan on a sheet pan and transfer to the oven.

Bake, uncovered, 40 to 45 minutes, until the top is light to golden brown and the center springs back when pressed.

Remove from the oven and allow to cool in the pan. Once cool enough to handle, remove from the pie pan, slice (using a bread knife) and serve with a slathering of honey butter.

Honey Butter:

1/2 stick unsalted butter (4 tablespoons), softened
2 tablespoons honey, preferably orange blossom

Mix the butter and honey in a small bowl until thoroughly combined.

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine and my new online cooking course with Clean Eating Magazine, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” will be starting on April 3! It’s gonna be so. much. fun! Check out the course trailer/preview to see for yourself!

Cook with me! Sign up NOW!

Cook with me!

My online Clean Eating Academy cooking course, “Clean Cooking & Nutrition: The World’s Healthiest Proteins & Advanced Vegetable Prep” starts APRIL 3rd!

Sign up today and I’ll see you on MONDAY! Wohoo!

A sampling of what you will be eating…

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Recipe: Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots

Today I did a Facebook LIVE from the Clean Eating Magazine Facebook page and made my Sustainable Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots. In case you missed the LIVE, you can still watch me cook (or cook alongside me) the tacos here:

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And for those of you who want the recipe, I’ve included it for your dining pleasure!

taco-lyon

Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots
Yield: 8 tacos

Pickled Shallots
6 tablespoons water
2 tablespoons granulated sugar
¼ teaspoon kosher salt
¼ pound shallots, peeled and cut into 1/8-inch slices
½ cup + 2 tablespoons distilled white vinegar

Place shallots in a medium bowl.

Heat water, sugar and salt together in a small saucepan until sugar and salt are dissolved. Pour over shallots and add vinegar. Stir together.

Let sit until taco time!

Chipotle Crema:
¼ cup organic sour cream
1½ teaspoons adobo sauce
1/8 teaspoon kosher salt

Mix to combine ingredients together in a small bowl.

Catfish:
2 teaspoons ground cumin
2 teaspoons ground coriander
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 pound skinless catfish fillets (approximately 6 filets)
2 tablespoons unsalted butter, divided.

In a small bowl, mix to combine the cumin, coriander, salt and pepper.

Pat catfish fillets dry with a paper towel. Season the fish on both sides evenly with the spice mix.

Place 1 tablespoon of butter in a large sauté pan over medium-high heat. Heat until the butter bubbles up, turns brown and perhaps even smokes, approximately 2 minutes. Swirl the pan so the butter coats the bottom of the pan.

Gently add three of the catfish fillets to the pan. Cook for 2 minutes. Flip and cook for an additional 2 minutes.

Remove fillets from pan and transfer to a paper towel lined sheet tray or plate. Wipe the pan clean with a paper towel and repeat the process with the remaining fish. Flake the fish into bite-sized pieces.

Assembling the Taco:
8 corn tortillas, warmed through
2 avocados, pitted and sliced
½ cup shredded purple cabbage
1 cup fresh cilantro leaves
2 limes, quartered

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some catfish, cabbage, pickled shallot and cilantro. Finish with a squeeze of fresh lime. Eat. Repeat.

Superfood Recipes and Sustainable Seafood

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Grab the latest (October) issue of Clean Eating Magazine to read my spread on sustainable seafood, the Seafood Watch App from the Monterey Bay Aquarium and my new online cooking course (which starts October 25th) “Mastering Sustainable Seafood, Poultry and Meat!”

Plus, 5 of my superfood recipes are published in this issue – just look for these dishes (including the cover photo)…

BONUS: Enter promo code NLYON50 to get $50 off my course “Mastering Sustainable Seafood, Poultry and Meat.”

MARK YOUR CALENDAR: I’ll be doing a Facebook LIVE this Wednesday, October 19th, at 1pm PST / 4pm EST, from the Clean Eating Magazine Facebook page. Tune in and I’ll teach you how to make my Spiced Catfish Tacos with Chipotle Crema and Pickled Shallots!

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See you in the kitchen!

3 weeks until Mastering Sustainable Seafood, Poultry and Meat!

3 week countdown until my Clean Eating Magazine course, “Mastering Sustainable Seafood, Poultry and Meat!”

If you haven’t seen the course promo, take a look:

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Also, this is the last week to get yourself a hefty discount on the course – register and enter NLYON75 for $75 off!

See you on October 25th!