Making the most of a SHORT month

One of the many great things about the way the Shaklee business is set up, is that the 1st of the month is always a restart. It's a reminder to reflect and take ACTION using what we've learned. Sometimes our days, weeks, months, run together. But this February, I was hyper aware of every day...and I made sure that I reached my business goals because we get 2 less days than any other month! The end of month, I want to be gliding across the finish line ENJOY the victory, and gear up for the next marathon. It was a tough one, but I got there.

I am determined to make MARCH a game changer for my business. HERE WE GO!

Now, as promised, a little teaser of what this year's Valentine's dinner entailed ;-)

Course 1: This was the appetizer I made. On the left is a Pecan & Mushroom Pate w/ a Balsamic Reduction. Goes beautifully with a nice italian bread. On the right we have a fennel cashew cheese with green apples. Just going to entice you with a picture on this one. You'll have to (vegan) butter me up to get this one outta me ;-)

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We're missing a picture of the salad (course 2). But Tia made an amazing Arugula and golden beet salad with a classic balsamic vinaigrette. Simple, yet Scrumptious

OK so here is the actual recipe I promised I would share! And sorry that I don't have a picture for this one either. we ate it all before we remembered to snap a shot haha

THE MAIN COURSE (Course 3):
Whole Roasted Cauliflower with steamed red kale, in a red pepper coconut curry sauce.

Makes 4 Servings

Ingredients:
1 large cauliflower
1 can organic coconut milk (I like Thai Kitchen brand)
1 large red bell pepper
1 bunch of red kale (chopped)
1 1/2 Tbsp cold pressed coconut oil (should be a spreadable consistency if kept at room temperature)
3 cloves garlic (grated)
1/2 yellow onion (grated)
juice of 1 lime
1 Tbsp gharam masala seasoning
1/2 tsp turmeric
1/4 tsp ground cumin
salt/pepper

Directions:
-Turn the broiler on high and roast the bell pepper until the skins are charred and easy to peel off.
-Turn broiler off and preheat oven to 425 degrees
-combine the coconut oil, garlic, 1/2 the amount of grated onion, masala, 1 tsp of salt, 1/2 tsp of black pepper into a paste and set aside
-Core and peel the leaves off of the whole cauliflower...but keep it intact...don't let it fall apart
-rub the seasoning paste all over the head of the cauliflower and use your fingers to get some of the seasoning into the crevices of the cauliflower on the bottom as well (that's what she said)
-Wrap the entire cauliflower and place in a baking dish or pan round side up. you want something with a little depth in case the marinade seeps out of the foil. Bake for 45 min.

-Take the peeled bell pepper and blend with, remaining onion, 1/2 tsp of salt, 1/2 tsp pepper, turmeric, cumin, and 3/4 can of coconut milk. We want more of the creamy part which tends to separate to the top. 
-After the consistency is smooth, heat a medium sized sauce pan on medium heat and add washed and chopped kale to the pan.
-AS SOON as the kale starts to wilt, add the coconut sauce and stir lightly to incorporate both items. 
-Turn heat to as low as possible when the sauce starts to bubble. Keep it on very low so it stays warm for when the cauliflower is ready to serve.

-After the cauliflower is done. Slice it into four pieces and serve with kale/coconut sauce on the bottom of the place. That way when your guests cut into the very moist cauliflower it will fall into the sauce and every bite is HEAVENLY.
-Last, email Pallavi and tell her how much you love this dish ;-)

Dessert (Course 4): Poached Pear in Puff Pastry with a Ginger Agave glaze. OMG YUM. Can't take credit for this one. This beauty was made by my partner in crime, Tia De Shazor. Check her out @tiadeshazor






TIL NEXT MONTH!

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