Amico degli oranghi IT/ENG

Attore, vegano e fervido animalista. Di chi sto parlando? Leonardo di Caprio, ovviamente!

Da molto tempo lo vediamo a sostegno di cause ambientaliste. Leonardo ha fondato la Leonardo di Caprio Foundation, con lo scopo di diffondere l’idea che vivere in modo più eco assicurarerebbe un futuro più sostenibile.

Di recente si è recato in Indonesia, a trovare degli oranghi salvati dalla deforestazione messa in atto dal “bisogno” di migliaia di aziente per la produzione dell’olio di palma. Quest’ultimo infatti è la causa della scomparsa di foreste dell’isola di Sumatra. Inoltre, l’Indonesia è il paese che produce circa la metà dell’olio di palma venduto nel mondo, incredibile!

Il Sumatran Orangutan Conservation Programme, nato nel 1999, si impegna nella salvaguardia degli oranghi. Il programma prevede l’introduzione degli oranghi in un ambiente protetto, a cui segue una riabilitazione, fino alla reintroduzione nel loro habitat naturale.

Che dire, bravo Leo! Si spera sempre che tutto ciò sia di esempio per gli altri. Ancora meglio se le iniziative partono da persone influenti come gli attori.
Actor, vegan and a committed animal and environment activist, Leonardo di Caprio has recently landed in Indonesia.


Actor, vegan and a committed animal and environment activist, Leonardo di Caprio has recently landed in Indonesia.

He went to visit the orangutans, resqued by the Sumatran Orangutan Conservation Programme.
Born in 1999, the SOCP contributes to the long-term protection of wild Sumatran orangutan populations and safeguard their habitat. The association provides protection, a parcour of rehabilitation and reintroduction of orangutans to the wild.

The high demand of companies for palm oil has caused miles squares deforestation, leaving the orangutans deprived of their own habitat. Also, Indonesia produces half of all the palm oil sold in the entire world. That’s shocking!

Well, good job Leo! You are an example to follow.

Armani dice addio alle pellicce! IT/ENG


Ebbene sì, una piccola/grande vittoria per vegani e animalisti! Un altro stilista dell’alta moda si unisce al filone “cruelty-free”. Stella McCartney, Calvin Klein, Vivienne Westwood ed ora anche Armani ha detto “no” alle pellicce, firmando un accordo con la Fur Free Alliance.
A partire dalla collezione A/I 2016/17 che lo stilista ha presentato nell’ultima giornata della Milano Fashion Week, le pellicce non faranno più parte delle sue collezioni, se non delle ottime riproduzioni.
Siamo nel 2016, siamo circondati da una tecnologia sempre più avanzata e credo che la ricerca abbia già a disposizione le conoscenze necessarie a ricreare una perfetta finta pelliccia, morbida, folta e luminosa come quella vera. Armani lo conferma: “Il progresso tecnologico di questi ultimi anni ci ha consentito di raggiungere valide alternative che rendono inutile il ricorso a pratiche crudeli nei confronti degli animali. Proseguendo il processo intrapreso da tempo, la mia azienda compie quindi un passo importante che testimonia la particolare attenzione alla salvaguardia e al rispetto dell’ambiente e del mondo animale”.


That’s right, vegan friends! Another well-known designer has joined the “cruelty-free” community. Armani has started a collaboration with the Fur Free Alliance, stating that he will go fur-free as of the A/W 2016/17 collection.
It’s 2016, we are surrounded more and more by a non-stop growing technology. I’m sure it is possible to recreate a shiny, thick and silky fake fur! Armani himself states: “Technological progress made over the years allows us to have valid alternatives at our disposition that render the use of cruel practices unnecessary as regards animals. Pursuing the positive process undertaken long ago, my company is now taking a major step ahead, reflecting our attention to the critical issues of protecting and caring for the environment and animals.”

Why I (nearly) stopped drinking coffee

It is consumed by a lot of people at any time, for most of us it is part of our daily routine. Coffee is one of the most loved beverage in the world, that’s for sure.

Personally, I do like coffee and somehow this is linked to my cultural (how could an italian dislike coffee? :D) and family traditions. My mum prepares coffee every single morning – Imagine the smell of coffee coming right into the room and gently awakes you. Lovely!

But since I went vegan, I drink less coffee. I was used to drink a LOT of coffee: early in the morning, around 10am and in the afternoon again. I was addicted. I bet you are wondering why drinking coffee and being vegan at the same time should be a problem? Let me explain you quickly. First of all, I am anemic and coffee compromises greatly the iron absorption. Now, there are two types of iron: heme and non-heme. The iron in meat is in the heme form while the non-heme is found in plant foods. Researches have shown that coffee seems to affect especially the absorption of the non-heme type. As vegan the only source of iron comes from plant-based food! 

However, no decrease in iron absorption occurred when coffee is consumed 1 h before a meal (The American Journal of Clinical Nutrition, 1983). A mid-morning coffee won’t be that bad, after all. 

So, evidence reveals I should quit caffeine. But, let’s be honest – I don’t avoid coffee completely. I like it! I simply have a cup of coffe now and then. I don’t want to restrict myself, I think it’s better have a little satisfaction once in a while. Anyway, I take iron supplements. That helps! 🙂

To finish I will share with you my little “vice”; a delicious, quick and easy banana coffee smoothie bowl to prepare in the morning.

3 bananas
Natural vanilla flavor
1 tsp instant coffee
Water (optional)

Pour the bananas and vanilla flavour (as much as you desire) in a blender and blend till combined (add water if you prefer the smoothie less thick). Garnish on top with a tsp of instant coffee and mix gently. Enjoy!


Aquafaba: a revolutionary ingredient in the vegan world


As vegan, one of the first thing it came to my mind was “what could I use as egg substitute?”. There are several solutions suggested on the web and on the market, but today I want to focus on a recent and great – at least, for all the vegans – discovery.

Few days ago I came across to Aquafaba-based recipes and I have been amazed! I know, you are wondering what aquafaba is? Well, it is an ingredient you would ever think to, but you might already have it in your kitchen. Aquafaba is simply the chickpeas brine, the liquid in the chickpeas can you usually drain away. The chickpeas brine turns out to be an incredible ingredient, because after 10-20 mins it whips up as the egg white does!

All starts around December 2014, Jöel Roessel tried to make a vegan meringue by whipping up the chickpeas brine. The result was stunning and he shared anonymously his experiment on his blog revolutionvegetal.
In March 2015, the vegan cook named Goose Wohlt got inspiration from Jöel’s and shared his discovery on the popular facebook group, Vegan Meringues – Hits and missed!. Also, Goose coined the new word “aquafaba” from the latin “aqua” (water) and “faba” bean.

That’s a wonderful news for the vegan community, as everyone I am so exited! So, I decided to give it a try. Two days ago I made my first attemp, the result wasn’t great – the foam turned out to be not that fluffly and after cooking the surface of the meringues was sticky. That means I haven’t whipped up enough. Unlike egg white, aquafaba is harder to manage partly due to the quality of chickpeas.
However, the picture you see it’s obviously my second attemp, it is far better! And let me just say that making meringues during summer it is not probably the best idea, as the cooking time is so long. But if you are brave as much as I, go ahead! 😀

100gr Aquafaba (the liquid in the chickpeas can)*
100gr icing sugar
half vanilla bean
few drops of lemon juice

Preheat fan oven to 167-176 F (75-80 °C).
Pour the liquid in a big bowl then cut the vanilla bean lengthwise and with the tip of a knife scrape the seeds, add them in the liquid. Then, add few drops of lemon juice and start beating. Withouth stopping add half of the icing sugar. Keep on beating. Pour the half sugar left and continue to beat. Be patient! It needs from 12 to 15 min to get a fluffy, firm foam. Now, be creative! Shape the meringues on a baking tray covered with parchment paper. The form of the merigues is up to you. Cook for 2 hours.

*Note: I’ve noticed that if you leave Aquafaba in the fridge overnight, it gets more fluffly and firm after beating.




Hello everyone, and welcome to my blog!

I’m Noemi a 22 years old girl from Milan. A month ago I made a radical change in my life – I decided to become vegan and I started to share snapshots of my dishes on Instagram. I like creating harmonious compositions, playing with lights and colours. I would like people who watch my shots to feel a sense of calm, inner balance and happyness. Because is what I feel when I eat my dishes, and to share deeply with you these emotions, why not starting a blog to post my recipes? So, here it is! I have lots of ideas in mind – recipes, new shots, nutritional tips and much more. I hope you will find my blog a little place of joy and I hope to inspire you with my vegan lifestyle!