A few days ago, I posted A Conversation on Ethical Fashion after having my start up company Annaborgia featured as upcoming Sustainable Brands on Dana Bronfman’s Blog. Today, on Annaborgia’s Blog I am happy to showcase Dana’s own Jewelry Line which she describes as Conscious Luxury. Read all about her sustainable and creative process on this full hearted interview…
Annaborgia May Newsletter is out! Read our latest and if you don’t wanna miss our start up stories sign up to receive it directly in your inbox. A simple email sent to info(at)annaborgia(dot)com will do! I promise we won’t spam you, it goes out only once a month :)
I really enjoy nurturing the Social Media channels for my new biz ANNABORGIA. I love growing my audience organically because it allows me to make real, great connections and share in my own words what we stand for as a fashion business start up.
On a recent conversation on #StyleChat hosted by @StyleCaster I connected with Dana Bronfman, a Conscious Luxury Jewerly Brand based in New York. While browsing her blog, I found an interesting article discussing Rihanna’s recent MET Ball Red Carpet look which sparkled lots of comments on the ethical use of fur in the Fashion Industry. I jumped in the conversation of course having animal welfare so dear in my heart.
I am very honored that she quoted my comments in her recent article ON ANIMALS USED FOR FASHION, I am honored to have ANNABORGIA appear in the same article where Stella McCartney is mentioned. She is a real pioneer of Luxury Sustainable Fashion and we look up to her in such admiration!
Thank you Dana for valuing ANNABORGIA’s work describing it “fashion-forward and cutting-edge”, we’ll work hard to deserve such label!
Days are flying by here in Italy! Summer is in the air, and so it’s pollen which is making me sneeze like crazy but I have been forcing myself to enjoy the outdoors despite that. Need to get some Vitamin D on my pale face. It’s been a busy work week as well. But this weekend I think I can feel less guilty if I spend a few minutes sharing another of my Vegan Recipes. This is one of my latest experiments and you can actually personalize it with your favorite ingredients, be creative.
This is how I do it. As usual, eyeballing ingredients as I never pay attention to grams or ounces. Let’s say the ratio is about half brown rice and half chickpeas but with a slight predominance of rice. Let’s start. I cook the brown rice (I usually cook tons so I can save some in the fridge for a quick meal when I have no time to cook) for about 45 min to 1 hr. Then I take a can of chickpeas (chickpeas take forever to cook so I use the canned ones, being careful to buy sugarless brands) and I mix them in the food processor. Then I add the chickpea paste to the brown rice grains (either cold or warm) and blend the two ingredients. That’s when your creativity can go wild. I use a special Indian Spices Powder I get in USA, which is a bit spicy and adds tons of flavor, pink salt and an italian touch with some chopped rosemary leaves. Once I am satisfied with the flavors (yes, you can taste, everything is already cooked anyway!) I use my hands to form small balls. The original arancini are bigger in size but I think that the smaller size in this case works better and they won’t break. The starch of the rice and chickpeas will hold them together. I roll them in a bit of chickpea flower and pan fry it for a few minutes, just until they are warm and get a gold color. The round shape will come handy when rolling them in the pan. The Chickpeas Arancini Balls are gluten free and can serve as a nice appetizer, enjoy them warm or cold. Next time I am going to try them using peas.
Let me know if you plan to experiment with this recipe, what would be your favorite ingredients? Have a great weekend everyone!
You know that moment when you look for something and you find something else that totally distracts you? It happens all the time right? I was going through an old hard drive and stumbled into a folder containing some of my first portfolio images I had displayed on an old version of danieladegrassi.com. Of course I forgot about what else I was looking for in the hard drive and dwelled on these photos cherishing these happy moments!
Today is Labor Day here in Italy so with a Holiday mind set and the extra time available it was time to get busy in the kitchen. I always buy seasonal vegetables because of their better nutritional value and price point. And these days, I see asparagus everywhere I go. This is the period I make Asparagus Risotto, which I am very fond of.
I usually eye-ball ingredient dosages so I hope you don’t mind if I won’t be very specific on quantities when I share my recipes.
I use a bunch of fresh asparagus and cut off about two inches from their ends. I chop their stems into pieces and just leave their tips intact. I put the chopped stems into the food processor and finely grate them. I found this action is what will give the risotto a vivid green color.
I sauté half a chopped onion in vegetable broth and a pinch of chilly flakes. Add the asparagus stems mix, the asparagus tips, 50 grams of rice per person and keep simmering with more vegetable broth until cooked. Simple as that!! It’s oil-free, Gluten Free and Vegan of course :)