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fall 2017

Baking, Dairy Free, Dessert & Treats, Food, Gluten Free, Life, Summer, Vegan, Vegetarian, Wellness

WILD SASKATOON BERRY CRUMBLE

Happy Monday, everyone! How was your weekend? If you’ve been following along with my Insta Stories lately you likely caught a glimpse of what my weekend looked like, including my very first saskatoon picking adventure! An old friend of mine invited us to forage their family farm near Carseland, Alberta where the saskatoons are flourishing — it’s the best crop they’ve ever had. I spent Saturday evening strolling through saskatoon tree lined paths with my Mom and little sister — bucket in one berry stained hand and camera in the other (now that’s my kind of girls night!). It was a gorgeous evening and we came away with overflowing buckets, happy hearts and about 8 pounds of berries!

Enjoy the bounty of our beautiful Canadian prairies with my Wild Saskatoon Berry Crumble — a simple, 9 ingredient recipe with a wholesome, plant based spin. It’s free of dairy, gluten and refined sugar — and bursting with decadent berry flavour! Freshly picked saskatoons are bathed in bright lemon juice then naturally sweetened with rich, caramel laden coconut sugar and sprinkled with a hearty topping including quick oats, homemade oat flour, more coconut sugar, Himalayan pink salt, cinnamon, chopped almonds and coconut oil. This vibrant, crowd pleasing dessert that accommodates food allergies and sensitivities without compromising those classic crumble characteristics we all know and love (I promise, no one will know it’s a ‘free from’ dessert!). It’s a no fuss summer dessert that’s ideal for entertaining and can be on your table in 45 minutes!

July 24, 2017 by Justine

DIY | Homemade Flower Food // JustineCelina.com

Create, DIY, Dwell, Flower Education, Flowers, Food

HOMEMADE FLOWER FOOD RECIPE

Today I’m publishing a different kind of recipe than you’re using to seeing on these pages — for Homemade Flower Food! If you frequent our FLOWER archives, you’ll have read a lot about flower food here at JustineCelina along with our flower care and conditioning tips. But did you know you can actually make it at home with just 4 ingredients — and you probably have all of them in your home right now? Today, flower maven Rebecca Dawn Design is sharing her Homemade Flower Food Recipe with us, a secret weapon among professional florists to prolong the life of any bloom.

If you’ve always wanted to know how to keep your flowers from fading, are looking to brush up on your flower care skills or are looking for a DIY alternative to premade flower food packets, you’ve come to the right place! Come hang out with Rebecca and I today while we chat about a simple combination of household and kitchen staples to keep your flowers looking fresh and perky. Also, how darling are these Double Bloom Hellebores?

July 11, 2017 by Justine

Baking, Breakfast, Dairy Free, Food, Gluten Free, Summer, Vegan, Vegetarian

PROTEIN PACKED CHERRY ALMOND GRANOLA

I decided, spur-of-the-moment, to clean out the pantry one Saturday morning earlier this month… which usually leads to an impromptu cooking session! The product of my weekend cleaning spree was this completely unplanned granola recipe — and of course it was delicious, because I didn’t write anything down (#foodbloggerfail). As things go around here, almost every time I bake or cook without an agenda, it ends up being a recipe that I deem to be blogworthy (and thankfully, granola ingredients are pretty easy to dissect!). At the request of my Insta Story friends who got a sneak peek at the initial batch of this recipe, I threw it into testing so I could share it here with you!

As you might guess, my Protein Packed Cherry Almond Granola is made with… well, pantry staples! In fact, I bet you have most of these ingredients kicking around your kitchen right now. A nutritious, antioxidant rich blend of oats, almonds, pepitas, shredded coconut, cocoa nibs, dried cherries and a plant based vanilla protein powder (it may seem crazy, but it adds tons of extra protein and natural sweetness to this granola!) combine with coconut oil, organic Canadian maple syrup (eh?!) a kiss of cinnamon and a dash of salt to create a versatile granola that can be enjoyed in your breakfast bowls, smoothie bowls, parfaits and alone as a snack all summer long. As I sit here editing this post, I’m noshing on a bowl with fresh BC cherries, nut milk and one of those frothy lattes! Oh, and did I mention it comes together in 20 minutes?

June 23, 2017 by Justine

All About, Dwell, Flower Education, Flowers, Pantone, Spring, Summer

ALL ABOUT PEONIES

Happy Summer Solstice, beautiful people! I couldn’t think of a better way to celebrate than with a fresh collaborative post in our ALL ABOUT series — where the lovely Rebecca Dawn Design and I team up to educate you on an of the moment seasonal flower. We’ve already covered Tulips and Roses — but this June, it’s All About Peonies here at JustineCelina! Today we’re dishing everything you’ve ever wanted to know about everyone’s favourite summer bloom.

Whether you’re purchasing Peonies this summer or trimming some from your garden, consider this All About Peonies post your one-stop shop when it comes to summer’s most beautiful bloom. Today we’re sharing alternate names and meanings, colours and varieties available, vase life, what to look for when purchasing, as well as how to care for and condition your Peonies so you can enjoy them for up to a week. Rebecca also shares her expert tips for getting your Peonies to open more quickly! Otherworldly Coral Sunset Peonies (yes, we’re still drawing inspiration from the Spring 2017 Pantone Fashion Color Report and into millennial pink) take centre stage in today’s history lesson for the Peony obsessed — they’re my absolute favourite variety!

June 21, 2017 by Justine

Dairy Free, Dinner, Food, Gluten Free, Paleo, Sponsored, Spring, Vegan, Vegetarian

SPRING VEGETABLE STIRFRY WITH COCONUT GINGER TOFU (WILD ROSE D-TOX FRIENDLY!)

Do you remember when we did the Wild Rose D-Tox back in March? If you were following along on Insta Stories, I shared (almost) every meal I made during those 12 days. You may also remember me raving about how incredible our Day 1 dinner was — well, today I’m finally sharing the recipe for my Spring Vegetable Stirfry with Coconut Ginger Tofu with you!

Initially this recipe it was a team effort, with both of us tossing ideas around and throwing things in the pan while this stirfry came together. And we both couldn’t stop eating it! It was the best recipe to come out of our D-Tox. Since the premade sauces and condiments I would typically use in a stiryfry-style dish (think soy sauce, fish sauce, peanut butter, etc.) weren’t permitted, we went in a completely different direction! The result was a colourful medley of spring vegetables in a coconut milk-based sauce — flavoured with garlic, ginger, lime and simple pantry spices ontop of a bed of brown rice, finished with toasted almonds for some extra crunch and protein. In my quest for nut based milks with a D-Tox friendly ingredient lists (not an easy feat, my friends!), I found Almond Breeze’s Unsweetened Almond Coconut Beverage and am thrilled to be partnering with Almond Breeze again today to bring you my Spring Vegetable Stirfry with Coconut Ginger Tofu! It’s totally Wild Rose D-Tox friendly and it’s also totally delicious, even if you’re not doing a detox. This easy to prepare, unconventional spring stirfry is light, clean and nourishing — perfect for weeknight dinners!

June 13, 2017 by Justine

Dairy Free, Dinner, Food, Gluten Free, Lunch, Salads & Bowls, Sponsored, Spring, Vegan, Vegetarian

MEDITERRANEAN RAINBOW BUDDHA BOWL

Want to eat the rainbow this spring? My Mediterranean Rainbow Buddha Bowl is inspired by the vibrancy of Mediterranean culture, sun drenched days and fresh, colourful ingredients! These festive, nutrition packed Buddha bowls are an explosion of plant based flavours, textures and colours sure to leave you feeling fully satisfied, but never stuffed. An unconventional medley of quinoa, chick peas, cucumbers, pickled beets and carrots, olives and medjool dates are topped with zingy Lemon Za’atar Vinaigrette, a generous dollop of Sabra Greek Olive Hummus and a kiss of fresh mint. The best part? These jubilant Buddha bowls can be on your table in less than 30 minutes and enjoyed year round!

As a hummus lover, I’m thrilled to be partnering with Sabra Canada to bring you my Mediterranean Rainbow Buddha Bowl today! Although typically I’m a very from-scatch cook, there are certain pre made items I enjoy picking up when I’m short on time — and Sabra hummus is one of them. It’s almost exactly like what I make at home (gluten and dairy free with a very simple, clean ingredient list) but with far less effort and tons of flavours options readily available! If you love hummus (and entertaining) just as much as I do, stay tuned for details on how to enter the #DipInWithSabra contest towards the bottom of this post for your chance to win a unique, in-home dining experience for yourself and 14 friends this season!

May 24, 2017 by Justine

Creative Process, Dairy Free, Food, Gluten Free, Life, Lunch, Paleo, Pantone, Soups, Spring, Vegan, Vegetarian

SPICED STRAWBERRY WATERMELON GAZPACHO

The grass is green, the trees are blossoming (finally!) and I think that’s cause for celebration! If you’re looking to treat your taste buds to something refreshing after what was quite possibly the longest winter in Canadian history, embrace spring’s bountiful produce with my Spiced Strawberry Watermelon Gazpacho. This pretty, pink (yep, still riding that Spring 2017 Pantone Fashion Color Report wave), chilled soup is the perfect menu addition for your next spring soirée, baby or bridal shower, or anytime you’re hosting your girlfriends and want something fuss free, fresh and festive!

My Spiced Strawberry Watermelon Gazpacho is so simple, I almost can’t call it a recipe — but I’ve been meaning to publish this one since last summer! I popped over to Blushlane (a new organic market that just opened in my neighbourhood) on Friday and was so inspired by the beautiful strawberries, basil (I picked up a gorgeous basil plant… let’s hope I don’t kill it!) and mini watermelon that I knew I had to channel them into this recipe. With just 10 ingredients (seasonings and garnish included!) this fruity spin on traditional gazpacho comes together in just 10 minutes! So grab a delicious glass of rosé (I’m enjoying a Spanish Rioja!) and kick back with me tonight for the details on this modern, seasonal spin on a classic Spanish dish while I catch you up on a few cool things that have been happening the scenes lately — I can’t share a lot right now, but if you followed along with my Insta Stories last week, you may have an idea!

May 15, 2017 by Justine

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