TODAY IS MY TWO YEAR BLOGIVERSARY!!!
Two years ago today, after months of sweating over a blog name and fretting over my sophomoric photography skills, I pushed the “Publish” button on my very first post. I can’t believe how much has happened since then. Back in May 2015, I was living in the city, working at an insurance job I didn’t particularly love, and had only been plant-based for a few months. Since then, I’ve moved three times, received a cookbook offer, started holistic nutrition school, and learned a few things along the way. I’d love to say that Well and Full is as bustling as ever, but as many of you know I’ve had some technical issues with the website recently, and it almost made me consider not doing this anymore. (Seriously, it was that bad.) The truth is, right now I’m trying to find a balance between blogging because I love it, and blogging because it’s a business. So my two-year blogiversary is a little bittersweet, in that sense.
One thing I know for sure is that I want to be better for you, my readers. You are the lifeblood that keeps Well and Full running. And as much as I’ll always stay true to myself and the type of recipes I want to create, I want to hear from YOU! What types of recipes do you like? What would you like to see more of around here? To make things easier, I made a little anonymous survey to get your feedback – it won’t take a minute! It would mean the world to hear from you, especially if you’ve been a silent reader since the beginning!
To celebrate, I made us a little vegan cheesecake! This recipe is deceptively simple, but yields such a beautiful result. I recommend serving with fresh spring flowers around the table – just make sure you don’t eat them if they’re not edible!! ;)
Blood Orange Raspberry Cheesecake
- 1/2 Cup Walnuts
- 1/3 Cup Oats
- 6 Dates pitted
- 1 Tbs Maple Syrup
- 1 1/2 Cups Cashews soaked overnight
- 1 1/2 Cups Fresh Raspberries
- Juice from 1 Blood Orange
- A little Blood Orange Zest
- 1/4 Cup Maple Syrup
- Almond milk to thin, as needed
In a food processor, combine walnuts and oats and process until a fine meal is formed.
Then, add in dates and maple syrup, processing until a sticky ball of dough is formed.
In a 6" springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.
In a blender, combine all ingredients and blend until smooth and creamy. Add in almond milk as needed, if it's too thick for your blender to process. However try to use as little almond milk as possible.
Pour cheesecake mixture over crust and let settle.
Set cheesecake in the freezer for six hours, or overnight.
Once cheesecake has set and hardened, top it with any fresh berries you like.
Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!
If you don't have a 6" pan, try making smaller cheesecakes using cupcake liners and a cupcake pan. Just portion out the crust in cupcake liners, and pour the cheesecake mixture over them evenly.