Posts tagged with "vegan"

Caroline Hodge, 360 MAGAZINE, cannabis, unions

PLANT-BASED EATING × DIETS

Plant-based eating not only provides health benefits, it’s good for the environment too. Having a diet rich in plant-based sources is becoming increasingly common, especially with younger generations driving the conversation around sustainability.

Relying on plant-based foods as a primary food source can have a massive effect, and if we all choose plant-based options even a few times a week, we can change the world. The greatest journey starts with the smallest step.

Showcasing the surge in plant-based eating, all products from Huel, the fastest growing nutrition company in the world, with a variety of powders and Ready-to-drink beverages, are plant-based.

Co-Founder and Head of Nutrition at Huel, James Collier answers some common questions about plant-based eating.

What is a plant-based diet?

A plant-based diet is a diet that consists mainly of foods from plants. Such foods include fruits, vegetables, nuts, seeds, legumes and whole grains. Meat intake is minimal if any.

There are many reasons why people eat a plant-based diet including environmental, ethical and health concerns. I am not suggesting to eliminate meat from a person’s diet completely, however, reducing meat and animal food consumption is one of the quickest and simple ways an individual can reduce their carbon footprint.

What foods should we eat to achieve daily recommended nutrients, vitamins, minerals on a plant-based diet?

There are some easy ways to ensure, with a plant-based diet, you can get the recommended amounts of all nutrients:

– Eat the rainbow.

As different color foods usually contain different levels of nutrients, it’s important to eat a variety. For example, the phytonutrient, lycopene which is an antioxidant that protects against cell damage and gives tomatoes its red color. While carotenoids, another group of antioxidants, give fruits and vegetables orange and yellow colors, such as carrots.

– Get enough Vitamin B12.

Vitamin B12, which plays a vital role in helping the body produce red blood cells can usually be perceived as tricky to get enough of with a plant-based diet. The good news is, it’s really not. As a start, try incorporating plant-based milks that are that are fortified with B12, and calcium and vitamin D. Cereals, meat alternatives and some soy products are often fortified with B12 too. Taking a B12 supplement also rids any concerns.

– Ensure adequate omega-3 consumption.

If oily fish is not part of your eating plan, then foods such as walnuts, soy and flaxseed are ways to ensure adequate omega 3 consumption.

Flaxseed is one of Huel’s six main ingredients and contains the omega-3 essential fatty acid ALA. Omega-3 fats are generally low in a Western diet and adequate omega-3 consumption is important to support cardiovascular health.

– Keep your iron up

Iron is not just found in meat food sources. Dark leafy greens, nuts and dried fruits are great sources of iron. Iron is crucial for oxygen transport, cognitive function and the immune system. Iron from plant sources can be harder to absorb, but again, there’s no need to worry. Iron absorption can also be increased by the presence of vitamin C which is found in lots of fruits and vegetables such as oranges and peppers. It’s where the idea of having orange juice with breakfast comes from – to increase the iron that is added to cereals.

Huel contains 280% of the nutrient reference value using only plant sources. Although this looks high, it’s to account for the bioavailability of iron and it’s interaction with other nutrients, which can also affect its absorption.

How can someone transition to plant-based eating?

Whether your motivation to increase plant-based foods to your eating plan is to improve your health or environmental footprint, incorporating higher amounts of plant-based foods can be achievable.

– Make small changes over time.

Start by eating one plant-based meal a day. This will be easier to stick with rather than making large, unsustainable changes overnight. If preparing a nutritious meal in the middle of the day is not easily achievable, and your nearby lunchtime corner shop leaves you limited with health plant-based or vegan options, then Huel is a good convenient and nutritious meal option. It’s a nutritionally complete meal providing all 27 essential vitamins and minerals with an ideal macronutrient split, with good quality carbohydrates, fats and protein.

– Make some easy fridge swaps.

A good place to start is by swapping dairy milk with almond or oat milk such as Oatly. The rapidly growing plant-based meat industry lead by Beyond Meat and Impossible Foods is also providing shoppers with plenty of options.

– Change your mindset.

Instead of thinking, “I can’t eat meat,” think about all the wonderful things you can eat and how beneficial these are for your health (and the planet). Stop focussing on meat as the hero on your plate and rather, build your plate with new and nutritious food choices.

Huel was co-founded by James Collier, Registered Nutritionist with 20 years experience with the national health service in the UK. James is a renowned nutrition expert with over 25 years working in nutrition and dietetics. His experience also includes working in the NHS (UK) as a clinical dietitian covering an array of clinical areas.

Huel’s mission is to make nutritionally complete, convenient, affordable food, with minimum impact on animals and the environment. With this in mind, Huel’s products are 100% vegan. Along with the seven variations of the Huel powder (including a gluten-free option), Huel has launched a number of nutritionally complete products, including a convenient Ready-to-drink format, the world’s first nutritionally complete granola and an on-the-go bar which makes for the perfect snack.


HUEL BACKGROUND INFO:

Huel recently announced that the brand has sold over 50 million meals since its launch in 2015. Huel is available in over 80 countries and is seeing a surge in popularity around the globe. Huel also announced that the company expects its valuation to top $1.25B within three years, demonstrating the booming interest in the company’s line of complete nutrition offerings.

Key features of Huel include:

– It’s Easy: Huel is a perfectly balanced and nutritionally complete meal that you can prepare in under one minute

– Nutritionally Complete: Huel Powder is a nutritionally complete food that is high in protein and fiber, low in sugar and salt, rich in phytonutrients and contains all 27 essential vitamins and minerals

– Plant-based and Lactose/Soy/GMO-Free: It contains no lactose or any animal products, no soy and no GMO

– Affordable: Huel starts at just $2.35 for a 400-calorie nutritionally complete meal and bulk and subscription discounts can be enjoyed by anyone for as low as $1.95 per meal

– Huel is Food: Huel is far superior nutrition to most conventional diets. Huel can replace any meal or even as a between-meal snack. In this way it can be an add-on improvement to your diet to ensure you’re giving your body what it needs.

– Zero food waste: Because you only use the Huel that you need to consume, and because Huel powder has a 1-year shelf life, Huel produces zero food waste

– High manufacturing standards: Huel’s facilities and equipment are held to the highest safety standards and regulations

– Vegan/environmentally friendly: Being vegan and producing zero food waste means Huel has much less of an environmental impact on the planet than many other food products

Health,fitness,gym,training,trainer,equinox,floyd mayweather,Mayweather Boxing Gym,KOLLINS EZEKH,Vaughn Lowery,360 MAGAZINE,LA,Russia,Thailand,boxing gym,boxer,celebrity,entertainment,fitness guru,fitness expert,KTLA 5,Fox 11,ABC,Good Day LA,CBS,Target,Men’s Journal,Shape Magazine,Oxygen Magazine,

KOLLINS EZEKH

By Vaughn Lowery

Born in Russia and raised in Thailand, Kollins Ezekh has been a leader within the realm of fitness for 15+ years. He’s made brief appearances in Men’s Journal, Shape Magazine, Oxygen Magazine as well as Target. In addition, he has been interviewed on multiple networks: KTLA 5, Fox 11, ABC, Good Day LA and CBS.

Loads of celebrities have gravitated to this vegan trainer for a myriad of reasons. Handsome and ripped. He’s defied all of the myths with his plant-based chiselled physique. No wonder he has been tapped by Floyd Mayweather to help establish one of the fastest growing gym franchises in America. With him at the head, they’ve grown from one location to over a 100+ in just under a year.

As a personal life coach, Kollins is extremely competent and well-versed within his discipline. Charismatic yet informative, he constantly produces fitness content which people can indulge in while on the go. This Aries has fabricated results-driven regimens which make an impact on a person’s overall mental/health.

The future is exceedingly bright for this well-positioned member of an elite community of fitness gurus. While some of his counterparts tote around NASM certificates, he pushes an unprecedented work ethic which is unequaled by many.

360 Magazine, Ethan Solu

CLUB 360

Club 360 is a hands-on training pop-up event. A fitness × lifestyle activation, promoting wellness and fun to an elite community of exercise enthusiasts. It’s a full sensory experience, combining music, style, taste, scent and flavor.

Helmed by emergjng Los Angeles DJ and notable Equinox WEHO Group Class Intructor Kupah James. With top notch accredited personal trainers in tow (Kollins – Mayweather Gym Miracle Mile, Anthony Sovinsky – Equinox West Hollywood, Frances Flores, Equinox West Hollywood), attendees will be able to indulge in a four hour aerobic social engagement with light bites, LIVE DJ, pyrotechnics as well as healthy handcrafted cocktails. Vendors within the realm of wellness will be sprinkled throughout venue to provide samples and gift bags.

This will become LA’s most talked about ‘Sunday Funday’ immersive atmosphere focused on the following:

Burning

Cardio

Core Training

High-intensity Interval Training (HIIT)

Metabolic Conditioning

Mind-body

Muscle Confusion

Plyometrics

Location: TBD

Date: TBD (preferably on a Sunday)

Time: noon-4pm

Workshop Schedule

Yoga: noon

HIIT Training: 1pm

Abs: 2:30-3pm

Boxing: 3-4pm

Every hour, we will accost members with phyiscal challenges, competing with each other for prizes.

For instance, “How many pushups can you do?” And, “How many punches can you throw in a minute?”

Membership: $59 (includes access to all workshops and 1 drink coupon).

VIP Membership: $79 (includes 2 drink coupons, lite bites and a small gift bag and/or appreciation token to honor at a later date).

*There’s possible opportunities for celebrity sightings and a percentage of proceeds to go towards a non-profit organization.

**Group discounts for parties btw 4-8 people.

***Additional vendors can include: athleisure brands, CBD, wine tasting, spirits tastings, organic shots, vitamins, supplements and skincare.

Nick DiGiovanni, MasterChef, 360 MAGAZINE

Nick DiGiovanni

Nick DiGiovanni is a 23-year-old recent grad of Harvard, who was the youngest contestant to ever compete in the finale of MasterChef. He started cooking when he was only eight years old, and started working in restaurants in high school, including an internship at Benu, a Michelin three-star restaurant in San Francisco. He ultimately decided to forego culinary school for Harvard, before deciding to leave for a semester to compete on MasterChef and ultimately make it to the finale.

During his time at Harvard, Nick created the first-ever food concentration called Food & Climate, to figure out ways to address the environmental crisis through food. That then led to the start of a new business venture called Voodles that would help revolutionize the way kids eat vegetables. The veggie based pasta is organic certified, kosher, gluten free, vegan & non-GMO and will be available online by 2020. 

Stephen Friedman, 360 MAGAZINE, Ovation TV

STEPHEN FRIEDMAN

Was born in South Africa, with his European heritage coming from France and Latvia. He started surfing at the age of 11 and by 16 he turned pro and started traveling the globe and competing on the world surf tour. After 5 years competing full time, injury halted his career, but it wasn’t long before he was scouted by some of the world’s top modelling agencies and was on the road travelling full time again appearing in numerous campaigns and commercials worldwide.

Establishing his name in the South African media, they labeled Stephen as ‘the next big thing’ that will come out of South Africa. To all the media Stephen has appeared in all over the world, Cosmopolitan Magazine voted Stephen as one of the 101 hottest men alive of the world in their annual poll. But he really made his mark in the television and film industry by creating, producing and selling his first title – (“The Blueprint”) – to Fox Networks at the age of 23.  A subsequent move to London resulted in the founding of his company Save Your Day Films, as he slowly started to make his mark in the TV and film industry as an exciting Producer to look out for. He Just Wrapped up filming season 2 of his successful series Chasing The Sun that he once again appeared in front of the camera as the host and as the Executive producer alongside Ovation TV and Journy backing his series.

Now days he is based between LA and London. He is currently busy with several other TV series that are in production named Model Kitchen, World Unknown, Here I Come, as well as 2 kids TV series Found Home Farms and an animation series named Jaye the Psychologist Dog. With even more titles he has lined from factual, scripted, kids and even a feature film, the next few years are going to be an exciting time for him and his production company Save Your Day Films. To sum up Stephen, he gets to push his own swing in life.

C/o Stephen on Ovation TV.

Lokal Eatery & Bar, Vaughn Lowery, Jersey City, New Jersey, 360 MAGAZINE, Abraham John ARCHITECTS, Mona Panjwani, Walter Donadio

Lokal Eatery & Bar

By Vaughn Lowery

Jersey City officially opened up one of the swankiest restaurants on their waterfront with magnificent views of Manhattan. Mona Panjwani is the proprietor and visionary of this establishment. After 12 days of having their doors opened, they have built a team of individuals who are personable, approachable and possess a strong sense of ownership. Literally a recipe for prosperity.

With sufficient space, Lokal Eatery & Bar can comfortably sit up to 200 customers and is the perfect destination for a rehearsal dinner, trunk show, celebratory engagement and/or corporate gathering. Towards the rear, there’s a semi-private area with its own seating, lounge and sound system to drown out the clutter of what’s taken place in the main arena. “Lokal” murals, perfect for social engagement, are sprinkled throughout the spot which were constructed by a local commissioned artist. Adding an element of youth and elegance similar to its milieu. Overall the architecture and intent of this eclectic eatery have an industrial yet modern feel. Iron gates frame the bar and above the 30-foot island hangs a custom lighting installation.

Nestled in the heart of a rising luxury neighborhood within JC, this venue is destined to become one of the area’s most popular draws. Executive Chef, Walter Donadio, has managed to fabricate a tantalizing menu of appetizers, small plates and entrees which are certain to keep you coming back. Some of his best infused tapas and items include succulent scallops, rock shrimp, sauteed mushroom bowls as well as a vegan surf and turf packed with savory lentils. Most of their components are locally sourced and fresh from the Garden State – right down to the blueberries featured in some of their signature drinks.

Often times, you inflict a new place and the waitstaff is uncertain on what to recommend. That’s not the case for Lokal. Many of their squad members were well-informed on what they offer and even had ample recommendations for their handcrafted cocktails. Our favorites were their Elliott Stubb (reminiscent of an old fashioned) and Jerry Thomas – cucumber water iced cubes make this drink refreshing.

The future is bright for Lokal Eatery & Bar. And, with a strong location, menu and bar, it’s set to be one of the most prestigious brunch/dinner spots for global foodies, making it a firm contender for three Michelin stars and a James Beard Award. Subsequently, it’s extremely apparent that Mona and her crew are meticulous and pay close attention to details.

ANNOUNCEMENTS:

*Brunch is Saturday & Sunday from 11am-3pm. A perfect place to relax and kick back with friends as well as family before the week starts. If you eat meat, be sure to try the lamb burger. The Bloody Mary and Margarita are sure to get almost any party started.

**Happy Hour is daily from 5-7pm.

ABOUT TEAM LOKAL:

CHEF: Walter Donadio will serve as Lokal’s Executive Chef.

Donadio is a Michelin star kitchen trained chef with over 17 years of versatile culinary professional experience managing the provisions of fine dining for hotels, restaurants and country clubs. His experience spans the globe from various chef positions at Richy’s DMCC and Café Habana in Dubai to The Smith, Nobu Fifty Seven, Le Circ and Brasserie in New York, along with supervising kitchens at Hilton and Marriott in New Jersey. Passionate about food since growing up in his grandmother’s own restaurant, he loves combinations of flavors from different cuisines and is always searching for the perfect balance. He is a graduate from the French Culinary Institute (now International Culinary Center).

OWNER: Mona Panjwani

Panjwani opens Lokal as an events industry vet in the Northern New Jersey region. She launched an events production company in 2014 and came across the idea to create Lokal more recently while seeking a venue for her own company. The gorgeous waterfront eatery in Jersey City – which will primarily serve as a full service restaurant and bar is also complete with event and private dining spaces – combines all of Panjwani’s skills, passion, experience and goals into one. Panjwani is a member of the Hudson County Chamber of Commerce, Hudson County Women Rising and LadyDrinks South Asian Women Entrepreneurs Networking Professionals. She has been a Jersey City resident for a decade.

ARCHITECT: Abraham John ARCHITECTS

A multidisciplinary architecture, interior design, landscaping and urban planning firm founded in 1967. Abraham John & Alan Abraham are the Joint Principal Architects of Abraham John Architects. Abraham John Architects’ design approach is to re-connect architecture with nature, make optimum use of space, natural materials, lighting & landscape to reinvent and transform living environments and urban spaces. The firm works at multiple scales and with various organizations right from private clients to corporates & NGOs allowing itself to experiment and diversify its work.

LOCATION: Crystal Point Condos

2 2nd St, Jersey City, New Jersey, 07302

PHONE: +1 201-222-6800

Vaughn Lowery, 360 MAGAZINE

The Secret Code to Resetting Your Body’s Inner Clock

By Cynthia Li, MD

“Our modern lifestyle is disrupting a deeply ingrained, primordial, and universal code to being healthy.” This is how Dr. Satchin Panda, a professor at the Salk Institute in San Diego and a researcher on circadian rhythms, begins his book, The Circadian Code. His statement is backed by a compelling body of research.

In 2012, Dr. Panda’s team divided genetically identical mice into 2 groups, one with unlimited access to a high fat-diet, and another with access to the same diet but whose eating was restricted to an 8-hour window (during that 8-hour window, however, the second group could eat as often as they wanted). The total caloric intake per day ended up being the same in both groups.  

The surprise: despite the same total caloric intake, the mice that ate within the time restriction showed no signs of disease often seen with a poor diet. No weight gain, diabetes, elevated cholesterol levels, fatty liver, or elevated markers of inflammation.  

In 2014, Dr. Panda’s team took it further. They divided genetically identical mice into 4 groups based on 4 different diets: high fat, high fructose, high fat and high sucrose (table sugar), and regular mouse kibble. Each of these groups had unrestricted eaters as well as those with time restrictions. Again, the caloric intake per day for all the mice ended up being the same. 

The result: the unrestricted eaters across the 4 groups tended to be obese with blood sugar, cholesterol, and inflammatory disorders, while those that ate within a 9- or 12-hour window stayed healthy, even if the latter “cheated” on the weekends. 

The purpose of these studies isn’t to condone a poor diet, but to stress the impacts of circadian rhythms on health and disease. Paying attention to when we eat seems to be a missing piece in the discussion of food, whether the goal is weight loss, more energy, or general health.  

What Exactly is the Circadian Clock?

The circadian clock is a biological rhythm found in plants, animals, and humans, closely aligned with the 24-hour day. This clock is influenced by our external environments—largely the exposure to light and dark—but is also controlled internally by our genes. Each organ has a set of genes that turn on, then turn off, at various times of the day and night. And though our environments have changed dramatically over the past century with artificial lighting and digital gadgets, our physiology remains largely the same today as it did two million years ago. In other words, there’s a mismatch between our internal clocks and stimuli from our modern lifestyle.    

Many of us know about the circadian rhythm, or have at least experienced it, in terms of jet lag.  Jet lag happens in part because melatonin, a brain chemical that dictates our sleep-wake cycles, gets disrupted by changes in the light-dark cycles when we cross time zones. But since each organ has its own internal clock, the liver is thrown off, too. And the digestive tract. And the lungs, the kidneys, and so on, through every organ. It takes on average 1 day for every hour of time change for the body to adjust.  

Why This Matters

When we deviate from our internal clocks, it creates added stress on the body. And stress, when perpetual and cumulative, can make us more vulnerable to chronic disease. Disrupted rhythms have been correlated with insomnia, attention deficit hyperactivity disorder (ADHD), depression, anxiety, migraines, diabetes, obesity, dementia, and cardiovascular disease. On the flip side, aligning with our clocks can optimize function, and optimizing function means improving health. 

The Good News

Getting back in sync is relatively easy. We can optimize our clocks in just a few weeks. Based on the rhythms of insulin, digestion, and sleep, you can try the following:

  1. Eat a big breakfast. Don’t skip it! This sets the clocks for the other organs.
  2. Eat a medium-sized lunch. Drink 1-2 glasses of water between meals for a greater sense of fullness, or healthy snacks in between are fine, too.
  3. Eat a small dinner. The earlier the better. If you want to skip one meal a day, it’s best to skip dinner.  
  4. Nothing to eat or drink after dinner (water and herbal teas are okay).

Research suggests to repair, reset, and rejuvenate, it’s best to have a fasting window of 12 hours or more (EX: 8:00 am-8:00 pm, or -6:00 pm for the more ambitious). Our bodies need this window as much as our brains do.

Time-restricted eating isn’t about counting calories; it’s being mindful and disciplined about timing. 

*If you have chronic fatigue or moderate-severe diabetes, short-term or intermittent fasting may not be optimal, and might worsen your symptoms. It’s best for these conditions to work with an integrative doctor or functional nutritionist. 

A Few Last Tidbits

—Our bodies can’t make and break up body fat at the same time. Every time we eat, the fat-making program turns on and the body aims to store it. The fat-burning genes only turn on a few hours after the food stops coming in.  

—Gut motility increases during the day and slows down at night. So when we eat late, indigestion, insomnia, and weight gain are more likely.  

—The gut’s microbiome (the bacteria, viruses, and yeast that aid in digestion, absorption, and overall health) is affected by our internal rhythms.  

The take-home

—The better you can stick to regular eating intervals, the easier on your body.  

—A twelve-hour overnight window can have major benefits for your overall health.

—Eat real foods with lots of vegetables of different kinds, and keep the processed foods to a minimum.

—Try this for 30 days and see how you feel. 

—To be in sync with the internal and external rhythms of your body can do your body right.

Dr. Cynthia Li, MD, is an integrative and functional medicine practitioner in Berkeley, CA. She serves as faculty on the Healer’s Art Program at the University of California San Francisco School of Medicine. She is the author of Brave New Medicine: A Doctor’s Unconventional Path to Healing Her Autoimmune Illness. 

LA Times, The Taste 2019, The Taste LA, Vaughn Lowery, 360 MAGAZINE

LA Times The Taste

By Vaughn Lowery × Krish Narsinghani

The Taste LA‘s 10th anniversary didn’t disappoint. Held at the legendary Paramount Studios on Gower and Melrose in Hollywood. Opening night was nothing short of whimsical. Canopy lights draped the movie lot as people pranced throughout the evening with sips and bite-sized dishes in tow. The soon-to-be iconic event is hosted by the LA Times. If you’re seeking a savory night out with influential foodies, then this is your place.

Throughout the three day experience, various restaurants rotated booths to serve small bites and spirits. 360 Magazine favorites included Castaway, McConnel’s Fine Ice Creams and RiceBox. VIP ticket holders had access to an additional plethora of wines, lounge area and a personalized wine glass crafted by Signature Hand Engraving.

Ticket prices ranged from $115 to $200 USD for a VIP experience. Passes are all-inclusive and good for unlimited food, beer, wine and spirits tastings, plus all stage activities (including cooking demonstrations). The Taste 2019 left foodies satisfied and dreaming of LA’s hottest restaurants.

Drake’s Spiked Ice™ at Costco

Drake’s Organic Spirits announced today that its innovative Drake’s Organic Spiked Ice™freeze-and-eat adult treats are now available at Phoenix, San Diego and Denver-area Costco locations.  The handheld ice pops feature 15% ABV and only 80 calories each.  Spiked Ice comes in four flavors – Mango Rum Punch, Vodka Lemonade, Watermelon Martini and Classic Mojito – and are made with Drake’s award-winning all-organic ultra-premium vodka and white rum.

“Costco is one of the most beloved and respected retailers in the world which is why we couldn’t be prouder to have Drake’s Organic Spiked Ice on their shelves,” said Drake’s Founder and CEO Mark Anderson.  “Costco understands the growing consumer demand for products made sustainably and without the addition of artificial colors and flavors.  We know their devoted shoppers will love Drake’s Organic Spiked Ice.”

Drake’s Organic Spirits is the first and only spirit line in the world to be certified USDA organic, non-GMO Project Verified, gluten free, vegan and kosher.  The five certifications ensure a cleaner drinking option that comes only from the highest quality organic ingredients.   Drake’s continues to be among the most environmentally conscious brands in the spirits industry and deeply committed to using ingredients and processes that lead to a more sustainable planet.

Besides Phoenix, San Diego and Denver-area Costco locations, Drake’s Organic Spiked Ice will be available at additional Costco stores soon.

Proceeds from the sale of all Drake’s Organic Spirits products help fund Long Lake Animal Rescue, an animal rescue foundation that takes in animals in urgent need of a second chance at life.

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic’s On Beverly

By Krishan Narsinghani

(photos: Vaughn Lowery × copy edit: Paige Gilmar)

360 Magazine had the opportunity to try L.A.’s hottest vegan restaurant, Nic’s on Beverly. Nic’s is a fairly new eatery pioneered by Stephan Bombet and Nic Adler, the man who first opened Monty’s Good Burger and featured his arsenal at Coachella Music and Arts festival in Palm Springs.

Upon entering the establishment, a modern indoor dining area accented with a bar in blues and a patio can be found. The Hollywood heat is cooled by a gaping tree, sprinkled with lights, that shades most of the courtyard. With the smiles of the staff urging its patrons on, picking a seat has never felt more welcoming.

Start your afternoon right with handcrafted cocktails, a signature frozé or a Bloody Mary (for you spice lovers). Vegan waffles, tofu eggs benedict, and falafel burgers are just the start of Nic’s madness. The falafel burger particularly has meat-eaters covered and gets health nuts just a little more nutty. What means the most is the craftsmanship of each dish whether it be the four-step process fries or an in-house jelly. Farm-to-fork is deemed an understatement and perhaps the most overlooked dish would be the summertime peach salad which leaves your pallet refreshed with aromatic tomatoes.

At the end of the day, a foodie trying this establishment won’t care whether they are eating meat or not – the flavor says it all. The fresh gem can be found at 8265 Beverly Blvd, Los Angeles, CA 90048, and their Instagram here.

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan, pet-friendly

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan

Nic's on Beverly, 360 MAGAZINE, vaughn lowery, vegan