The Guardian – Divabetic

My New York Fashion Week festivities began with the 92Y’s Fashion Icons with Fern Mallis and Gabriela Hearst. Coming directly from New York City Mayor Eric Adams’ fashion event at Gracie Mansion appeared to knock Fern off her game, but Gabriella Hearst sparkled when she hit the stage.

Gabriela Hearst wears multiple hats. She is the founder and creative director of her namesake fashion brand, creative director of Chloé, and is a wife and mother. She’s also the leading advocate for sustainability in fashion. Her website states her line is committed to making the highest quality possible product with the lowest impact on our environment.

But she works in a luxury business where clothes and handbags pay bills and salaries. Balancing the books between the environmental and business bottom lines can be challenging.

One of the keys to her success, she admitted to Fern, is that she rarely listens to advice from men. She feels women will find the solutions for climate change.

Gabriela believes less is more. Galvanizing metal, like silver and gold, to produce the hardware on Chloe’s luxury bags creates a lot of toxic waste. Her solution? Cut back on the amount of different metals being used. She and Chloe use only one gold and one silver to produce their handbags.

Additionally, 60% of fabrics used are “lower impact” materials, and Under Chloé no longer sells cotton T-shirts, to avoid the water-intensive production of that fabric.

Cashmere has been replaced by recycled cashmere, and denim by circular denim, made of a mix of recycled cotton and hemp or linen.

Gabriela Hearst was born in Uruguay, where she learned a commitment to sustainability working on her family’s ranch. She applied what she learned to fashion. She started her signature clothing line with an environmentalist approach. However, she doesn’t believe “vegan” leather is an environmentally friendly choice. “For as long as we are eating meat, leather is a byproduct of that,” she told the Guardian. “So it is a good fabric to use. When I go home to my ranch in Uruguay, they ask me – what’s happening in the north? They are having to burn leather, because people want to wear polyester instead. The idea that vegan shoes are helping the environment is just good marketing.”

Earlier this week, the Museum of honored Gabriela Hearst with the 2023 Council Award for Artistry of Fashion.

She told WWD that winning the 2023 Couture Council Award for Artistry of Fashionmeans to her, “It’s a recognition for the team. I feel that we’re moving in the right direction,” she said.

Dr. Joyce F. Brown, president of FIT, said, “The industry is moving toward collections with a conscience. Gabriela is a role model for designers who are embracing their responsibility to reduce and prevent climate change. She leads by example using deadstock fabric, eliminating plastic in her work, and she even created the first carbon-neutral runway show.”

Over the next two weeks, she will present her Gabriela Hearst collection in New York and show her final Chloé collection on Sept. 28 during Paris Fashion Week. As reported, Gabriela Hearst is stepping down as creative director of Chloé this fall after a three-year collaboration.

Divabetic Image & Style Advisor Catherine Schuller is a passionate advocate for sustainably in fashion. Catherine shares how ‘Cloth Swaps’ are helping fashionistas get their fix without harming our environment on this episode of Divabetic’s podcast.

With a few simple swaps, you can help live your best life while managing your diabetes. Our experts offer straightforward, simple, and fun swap ideas for drinks, medications, self-care, and fashion. Plus, we share style tips and words of inspiration to help you maintain a healthy habit.

Developing these habits isn’t always easy. Adapting to a new routine can be tricky, and it’s often tempting to want to return to old ways if we don’t see immediate results. One of the biggest mistakes people make when forming a new habit is taking on too much too quickly. Focus on what’s working in your diabetes self-care plan before overhauling diabetes management. Instead of decluttering the entire house, why not focus on one room or closet? Why not focus on the calories you drink rather than everything you eat? If you want to eat healthier, try replacing one dessert daily with a piece of fruit rather than cutting out sugar completely. If you’re going to get into hiking, start with a walk at lunchtime. Setting small goals you can achieve will help keep you motivated along the way.

Guests include Catherine Schuller, Poet Lorraine Brooks, Patricia Addie-Gentle RD, CDCES, MaryAnn Horst Nicolay, MEd, NDTR, and Mama Rose Marie. Hosted by Mr. Divabetic.

The happy healthcare host, Mr. Divabetic presents a diva-style approach to diabetes empowerment on this podcast for fashion lovers. We’re playing our Buy, Borrow, or Burn! fashion game features plus-size swimwear and iconic swimsuits worn by Halle Berry, Farrah Fawcett, and Annette Funicello.

Plus, get the scoop on what Hemoglobin A1 C is on ‘Sexy Little Numbers’ with Patricia Addie-Gentle RN, CDCES.

Guest include Divabetic Image & Style Advisor Catherine Schuller AICI, CIP, Patricia Addie-Gentle RN, CDCES, Kendra Charisse Porter body expert, style architect, and founder of Honor You ( image consulting agency), Dalia Strum, consumer and business strategic digital media expert and fashion-related social media shopping consultant and special guest, Alexis living with type 1 diabetes from New York City.

I’m in the midst of the first draft of this year’s Diabetes Mystery podcast (tentatively titled: ‘Swan Wake’) entailing among other things, a gluten-free cheesecake prepared by yours truly. Chaos ensues when my cheesecake mysterious ends up in the wrong place at the wrong time.

Here’s the Diabetes Mystery synopsis:

When the happy healthcare, Mr. Divabetic heads to the Gotham City Ballet Company’s box office to fix a mix up with his Swan Lake tickets he’s faced with a even bigger problem – a murder. To make matters worse, one of his gluten free cheesecakes seems to be covering the victim’s face. Even more shocking are the numerous scandals swirling around the Gotham City Ballet and it’s members that have everyone walking around on tip toes.

Could our happy healthcare host’s questionable culinary skills make him an accessory to the crime or even a possible side dish? Now Mr. Divabetic with the help of his team of smart Diabetes Educators, a best-selling mystery writer and his own nosey Italian Mom must whip up his own crime-solving recipe, and fast–before a hearty dose of intrigue and a deadly dash of danger ends his diabetes advocacy and healthy catering career once and for all.

For inspiration, I’ve been researching various gluten free cheesecake recipes for the past few months. I recently stumbled upon Solla Eiriksdottir’s recipe below posted on Twitter by the Guardian.

Solla Eiríksdóttir is one celebrity chef you may not have come across, but she is a household name in Iceland because of her TV shows and four restaurants focused on raw food and vegan dishes.

If such an approach sounds a little purist, Solla, 55, is more interested in flavor than philosophy.

“It’s a way of preparing food, not a way of life,” she says. “Everywhere in the world, people are told to eat more fruit and vegetables. What we’re doing is transforming fruit and vegetables into real dishes instead of just making salad all the time. This is just food. We love the freshest raw materials so your taste buds are screaming for more.”

Solla Eiriksdottir’s Cheesecake with Blueberries Recipe

Ingredients (for the filling):

450g cashew nuts

240g maple syrup

4 tbsp lemon juice

2 tsp vanilla powder

2 tsp probiotic powder

A small pinch of salt

160g coconut oil

2 tbsp ground chia seeds

Ingredients (for the crust):

150g pecans

280g dried mulberries

60ml coconut oil, liquefied

A pinch of sea salt

For the topping

275g blueberry jam

150g fresh blueberries

1 Line a 23 cm-round cake tin with parchment (baking) paper. For the filling, put the cashew nuts into a bowl, pour in enough water to cover, and soak for about 2 hours. Drain and discard the soaking water. Set aside.

2 Meanwhile, make the crust (base). Put the pecans, mulberries, oil and salt into a food processor and blend until it all sticks together, but is still a little coarse. Press the mixture into the prepared pan with your fingertips. Make sure it covers the bottom of the pan in an even layer.

3 To make the filling, put the drained cashew nuts into a high-speed blender or food processor with the maple syrup, lemon juice, vanilla, probiotic powder and salt. Blend. Add the coconut oil and chia seed and blend briefly. Pour the mixture over the crust and chill overnight in the refrigerator or for 3-4 hours in the freezer until the filling is firm. Top with a layer of blueberry jam and fresh blueberries and serve.

Chef’s Notes: You will need to make this at least three hours before serving. Serves 10 – 12

Raw: Recipes for a Modern Vegetarian Lifestyle by Solla Eiríksdóttir (Phaidon). Featuring 75 healthy and delicious recipes, Raw introduces readers to the new look of vegetarian and raw food. Divided into five chapters – breakfast, snacks, light lunches, main dishes, and sweet treats – readers can expect bright, fresh flavours with recipes like Green smoothie, Pistachio and kale hummus, Quinoa pizza, and vegan Vanilla ice cream. All the recipes are vegetarian and many are raw and vegan.

Every recipe includes symbols to indicate whether dishes are suitable for a dairy-free, gluten-free, nut-free, raw-food, or vegan diet.

After each chapter of recipes there is a seasonal recipe and activity section, which explores some wider lifestyle elements of living healthily, for example growing vegetables in small spaces, dying cloth with turmeric in summer, picking wild berries in fall, and making holiday gifts in winter.

Thinking about eliminating gluten from your diet? Get expert advice from Jill Weisenberger RD, CDE about gluten free diets and food choices exclusively for Divabetic. LINK

Tag: The Guardian

Gabriela Hearst: Advocate for Sustainability In Fashion

Raw Blueberry Cheesecake Recipe by Solla Eiríksdóttir