Last week was pretty exhausting working at the hospital Monday-Friday, as well as writing and editing, taking on a couple of new projects which encompassed evening meetings, and doing makeup on the weekend. On top of all of that I was exercising most days, yoga or running and somedays both. It was a pretty great week, I felt great, I had a schedule and some structure which I seemed to do well with and I was getting stuff done, moving forward, and motivated to keep going.
A lot of that motivation comes from me actually really loving what I’m doing. Particularly while I’m writing, taking photos, creating my own work, being active and sharing with you! I watched a video the other day by a famous vlogger- I’m sure you’ve heard of Casey Neistat. This video titled “Life explained in 27 seconds” really resonated in me – let’s just say I watched it at a perfect timing. The video states:
“Life is like going the wrong way on a moving sidewalk. Walk and you stay put. Stand still and you go backwards. To get ahead, you have to Hustle.”
Here is the link to the video!
Casey may almost have 4 million people subscribed to his channel, but he didn’t get that overnight- no real success is built overnight. I’m sure a lot of people use him as a motivation -whether it be for material things or the ability to travel for work- I see it as a motivation to build my own success, aside from numbers and a label, but for the fulfillment of knowing that I worked hard to create it. So while I have Casey’s vlog playing in the background I continued to work.
With the work I put in I came out with something truly beautiful and tasty too 🙂 I had a couple pounds of fresh blueberries sitting in my fridge, which I’m loving just eating raw but also used to make this amazing Vegan Blueberry Swirl Cheesecake. I’ve never liked real cheesecake because I don’t like cream cheese, but THIS cake I like! No baking required and even if you’re not vegan I’m sure you’ll love it! Let me know what you think! Recipe below.
Vegan Blueberry Swirl Cheesecake
vegan, gluten free, semi-raw (maple syrup isn’t raw)
For the Crust:
1 cup dates, pitted
1 1/2 cups natural almonds
1/2 tsp matcha powder
1/2 tsp coconut oil, melted but not hot
pinch of sea salt
1/2 cup dry pure oats
In a blender or food processor, add all the ingredients together except for the dates, pulse until a fine meal is formed (doesn’t take long). Add dates and pulse until the ingredients stick together.
In a 8″ springform pan, layer the bottom with parchment paper. Cut a strip of parchment paper and place inside the ring part of the pan. (I didn’t have parchment paper at home so I had to get creative and use cling wrap). Press the crust mixture into the bottom of the pan and even out the layer with a spatula. Place in fridge to set.
For the Filling:
(adapted from Minimalist Baker)
1 1/2 cups soaked cashews (soak in water for at least 4 hours, drain water before using)
1/4 cup lemon juice
zest of 1/2 lemon
1/3 cup coconut oil, melted but not hot
1/4 cup maple syrup + 1/4 cup of Skinny Agave Syrup with Stevia Extract (or just use 1/2 cup maple syrup, honey can work if you’re not vegan)
1/2 cup + 2 Tbsp coconut milk
Place all ingredients in a blender. Blend until smooth.
Remove crust from fridge and layer with fresh blueberries (I had big juicy ones from British Columbia).
Pour filling over crust and blueberries, and even out with spatula. Place in fridge.
Meanwhile, to make the blueberry swirl, place a Tbsp of frozen blueberries in a microwave safe bowl. Microwave for about 25-30 seconds, remove and crush with fork. Remove cake from fridge, with a spoon, dribble liquid from crushed blueberries over the filling. Use a spatula to create swirls. Place cake in freezer to set.
Keep cake frozen until serving. Remove cake from freezer and let sit in room temp for 10 minutes before cutting.
Keep Hustling, xox Jenna