Saturday morning and the sun was streaming through the kitchen windows. 

The resident spiders web above the kitchen sink glittering in the morning light; its complex 

network of silvery silk threads a delight to the eyes.

And let us not forget Kaatje, who is also a delight to the eyes. 

Here, sitting blissfully unaware of her beauty.

Not long after getting up and out of bed, I set to work on the Vegan Lemon Cheesecake. 

Sans the sugar and unhealthy oils, this cake has a crust of pistachios and almonds while the filling 

contains lemon juice, zest and creamed cashews. Topped with whipped coconut cream and berries, this

 family favourite is a delicious, healthy treat.

 This afternoon, after setting in the fridge for several hours, it was ready to eat, 

and Gosh, 

it tastes as good as it looks.