On my walk yesterday afternoon I spotted this moss which I think I’ve identified as swan’s neck thyme moss (Mnium Hornum) illuminated by the late afternoon sun. I didn’t have my camera on me, so I went back today with a 50mm lens fitted with a macro close up filter and provided some entertainment for two men in a van who couldn’t work out why I was crouched down on the side of the street taking photos of an otherwise unremarkable stone wall.
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Saturday is treat day, and so yesterday afternoon I made a strawberry cheesecake. I’ve made a raw vegan strawberry cheesecake before, but I couldn’t find the recipe for it and so I looked online for some ideas. I found this recipe on the Sainsbury’s website, and loosely followed it to get an idea for proportions. The final cheesecake is very different to the Sainsbury’s recipe though, so I thought I would write it down and share it here on my blog so that I can remember the changes I made next time I want to make one. It’s a very simple recipe and you can’t go too far wrong. I’ve also included suggestions for ingredient swaps if you don’t have something on the list. The basic idea for this cake is a smoothie poured over a pressed almond and date base, and then frozen to set. You don’t have to use strawberries, you could also make it with blueberries, peaches, blackberries, or any other soft fruit you have to hand.
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