Botanical cuisine, 'gentle' vegetable nutrition, vegan not "Taliban" - Lifestyle

No special effects, no preaching, no performance anxiety, no phenomenon in the kitchen.

Thus

, born in 1993, made her way into a crowded world like that of online food.

His Youtube channel, entitled

, and the connected social networks Instagram and Facebok, has over 300 thousand subscribers and a specialty: gracefully explaining the wonders of vegetable-based cuisine, with a timeless style that makes every recipe explained step by step seem very easy.

She is much loved by her peers and it is curious that curiously omnivorous people follow her who is vegan.

His experience, also the result of specific training (in Los Angeles he studied to become a teacher of vegetable cuisine) has now become a book, Cucina Botanica (Gribaudo publisher), in first place in the Amazon book ranking even before being released in the bookstore. on November 12.

Veganism becomes kind to her: "

, nor will it put us in a position to consider those who have not made the same choice inferior.

It will take a long time to rehabilitate the reputation of vegans in the public eye, with all the stereotypes that have been created around this lifestyle.

If you become a kind vegan, that is, if you set an image of yourself positive, respectful and reasonable, it will be much more likely that those around you will one day choose to follow your example, without fear of failing the "selection at the entrance. ".

A person intrigued by this lifestyle, in fact, if he is frightened by an exclusive and judgmental group of people, will probably tend to stay away from it.

For this, my advice is: don't be overwhelmed with the people around you.

Indeed, be encouraging, reward the efforts of those around you, rather than pointing out their shortcomings.

Don't let your vegan self suffocate all other sides of you and your character.

If we continue to divide reality into vegans and omnivores, good and bad, black and white, unfortunately we won't get very far.

On the contrary, the more tolerant the "selection at the entrance" will be and the more the current vegans will show themselves inclusive, understanding and indulgent, the sooner we will reach our goal ". 

Becoming vegan, he underlines in an interview with ANSA" is not a fashion a trend that has its basis in a necessity: the direction is that, for the protection of the Planet.

The whole world will inevitably have to move in a plant-based direction within one or two decades: the current lifestyle is not sustainable, it is a fact ", says Perego, convinced that it represents her generation, more and more attentive and aware of the impact it has on the community and the planet.

Simplicity is a natural gift: "I approached a vegetable diet for my health reasons at 19 and I tried to learn more but from the beginning I have experimented with ingredients of our tradition, easily available.

The variety of vegetables we have and the infinite possibility we have to cook them is incredible. "His approach, inclusive and welcoming, has brought many people together" but I don't proselytize, I just hope to make it clear that

and I'd like to succeed in this, I don't think I'll convert anyone. " 

  Hummus (chickpeas smoothed and seasoned in various ways) are a first suggestion, then lasagna with lentil sauce that everyone always likes, the meatballs of legumes with vegetable sauce, ravioli aubergines, cherry tomatoes and basil and for dessert an apple pie with vanilla ice cream. Et voila '!

Polenta and mushrooms, who doesn't love it ? In the book between delicious and easily replicable recipes (from fusilli to broccoli and walnut pesto to brioche bread, from mango ice cream to chocolate cookies) there are also pages written together with the nutritionist Silvia Goggi and clear explanations on the diet of

following.