End of Season S A L E ! ! !

It's nearing the end of Winter (in the world of retail anyway) and I am also heading off for a while to explore Europe. So now is definitely the time for the Belle + Beau online store to have a sale.
A new item is being added daily so keep your eyes peeled for daily posts as to what's on offer and how to get the discount.

First up was the Layered Maxi Dress - Was $179.00, Now $89.50
Only one Medium left already - At the checkout enter: Tuesday50 to make it yours.

Added today was the Frenchie Tee in the classic Black/ Natural colour way - Was $109.00, now $54.50
Enter: Wednesday50

And a heads up for tomorrow, it will be the Hooded Poncho in Grey Marl - Was $229, now $114.50

Enter: Thursday50

Happy S A L E shopping x

Meat Free Monday - 08.07.2013

Made this last week. Was bloomin delicious! Converted a Pumpkin hater with it too.
Originally off a favourite kiwi site www.healthyfood.co.nz


Pumpkin, Chickpea and Cauliflower Curry

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• Ingredients:
• 1 clove garlic

• 1 red onion, sliced

• 800g pumpkin, cut into cubes

• 1/2 small cauliflower

• 400g can chickpeas

• 2 tablespoons Thai red curry paste

• 2 teaspoons fish sauce (optional)

• 1 teaspoon brown sugar

• 1/2 cup vegetable stock

• 400g can lite coconut milk

• 70g cashew nuts, toasted

Method:

Gently fry the garlic and onion in a spray of oil until soft. Add the curry paste and stir well. Add the coconut milk, stock, sugar and fish sauce. Bring to a simmer, then add the pumpkin and cauliflower. Simmer for about 30 minutes, until the veges are tender. Add the chickpeas and cook for 5 minutes more.

Serve the curry with rice. Sprinkle the cashews over the top.