WELCOME
WELCOME BACK TO GREAT DAY WASHINGTON.
WASHINGTON. THE PLANT-BASED LIFESTYLE IS
ALL THE RAGE ON THE WEST COAST.
IT IS BEEN LIKE THAT FOR YEARS
AND IS MAKING ITS WAY TO BEING
A BIG THING IN COLD-WEATHER
CLIMATES.
CLIMATES.
CLIMATES. HERE TO SHARE HER CREATIONS IS
FOUNDER AND CEO OF HIP CITY,
NICOLE.
NICOLE.
NICOLE. >> THANK YOU SO MUCH FOR HAVING
ME.
ME.
ME. >>
ME. >> WHAT I LOVE ABOUT THIS
MOVEMENT TOWARDS A PLANT-BASED
LIFESTYLE, FOOD CAN BE YOUR
MEDICINE.
MEDICINE.
MEDICINE. PEOPLE ARE LIVING LONGER AND
HEALTHIER.
HEALTHIER. IT IS ALL BECAUSE OF VEGAN.
>> THAT'S RIGHT.
HIP CITY VEG IS A 100% PLANT-
BASED RESTAURANT.
BASED RESTAURANT. WE JUST OPENED OUR SEVENTH
LOCATION AND THE SECOND ONE IN
D.C. WE ARE IN LOVE WITH THE
CITY.
CITY.
CITY. WE
CITY. WE OPENED IN DuPONT CIRCLE.
REALLY EXCITED.
REALLY EXCITED. AND LIKE YOU SAID, IT IS ALL
ABOUT HEALTHY BODIES, DOING
WELL FOR THE ENVIRONMENT AND
OTHER LIVING THINGS.
>> IN COLD-WEATHER
ENVIRONMENTS, IN THE WINTER
PEOPLE WANT THEIR MEAT, THEY
WANT THEIR PROTEIN.
THEY WANT A BURGER.
BUT IT IS NOT ALWAYS GOOD FOR
YOU.
YOU.
YOU. THEN
YOU. THEN IN THE SUMMER YOU WANT TO
LOOK NICE AND SLIM.
HOW DO YOU TACKLE THAT?
>> THAT IS EXACTLY RIGHT.
FOR THE SUMMER IT IS GRILLING
SEASON.
SEASON.
SEASON. EVERYONE IS GOING TO THE BEACH.
WE WANT LATER AND FLAVORFUL
MENU ITEMS.
MENU ITEMS. THAT IS THE KEY WITH EATING
PLANT-BASED.
PLANT-BASED. WE WANT IT TO TASTE GOOD.
WE DON'T WANT TO HAVE TO
SACRIFICE THINGS WE LOVE.
I STARTED OFF JUST BY TALKING A
LITTLE BIT ABOUT ONE OF OUR
SALADS WE HAVE AND REALLY GOING
PLANT SPACE CAN BE MADE EASY.
AS LONG AS YOU ARE CHANGING A
FEW OF YOUR PANTRY ITEMS.
>> TELL US WHAT WE ARE CHANGING
BECAUSE WE HAVE A BURGER HERE.
>> WE DO.
>> WE DO.
>> WE DO. IT IS MADE WITH PEAS AND BEETS.
THIS IS THE BEYOND MEAT BURGER.
CRISPY ONIONS AND A SMOKED
GOUDA CHEESE.
GOUDA CHEESE. IT IS MADE FROM POTATO.
HE OPEN THAT AND YOU HAVE YOUR
CHEESE MELTING.
CHEESE MELTING. THIS IS SO YAO MING AND
DELICIOUS.
DELICIOUS. IT REALLY HAS THE TEXTURE AND
FLAVOR OF THE MEAT.
IF YOU PUT IT TOGETHER ON A
VEGAN POTATO BUN, LETTUCE,
TOMATO, MELTED CHEESE.
>> IT SMELLS DELICIOUS.
>> WE CAN TOP THAT WITH A
LITTLE TOMATO.
LITTLE TOMATO. OF COURSE, TAKING BARBECUE
SAUCE IS ALWAYS GREAT.
A LITTLE VEGAN MAYO AND AGAVE
NETWORK NECTAR.
NETWORK NECTAR. THE KIDS LOVE IT.
THE GUYS WILL LOVE IT.
THERE YOU GO.
>> YOU HAVE EVERYTHING.
A SUMMER SALAD WITH AVOCADO AND
YOU STILL GET THAT CRUNCH.
>> WITH THE AVOCADO, IT'S
REALLY ABOUT MIXING CREAMY
MALE.
MALE.
MALE. MAYO. WHITE WINE VINEGAR.
WE PUT THAT TOGETHER, YOU CAN
TAKE THE CORN ON THE COB
EVERYBODY IS GRILLING, SOME
BEANS, IT IS A REALLY GREAT
FLAVORFUL SUMMER.
FLAVORFUL SUMMER. >> AND YOU DON'T LEAVE OUT
DESSERT.
DESSERT.
DESSERT. >> WE DON'T.
I HAVE A TWO-YEAR-OLD WHO IS
CRAVING ICE CREAM.
I WANT TO GIVE HIM A HEALTHIER
OPTION.
OPTION.
OPTION. I
OPTION. I THINK IN THE SUMMER WE ARE
ALL CRAVING ICE CREAM.
WHAT WE DO IS WE LET THE
BANANAS RIPEN, WE PEEL THEM,
FREEZE THEM AND THEN PUT IT IN
A JUICER.
A JUICER.
A JUICER. IT COMES OUT JUST LIKE ICE
CREAM.
CREAM.
CREAM. >>
CREAM. >> THIS IS NOT ICE CREAM.
>> THIS IS BANANA.
WE CAN TOP IT WITH A BUNCH OF
TOPPINGS AND HAVE FUN WITH THE
KIDS, LIKE A SUNDAY BAR.
WE LOVE DOING THAT.
WE HAVE A NEW TOPPINGS BAR
WHICH IS REALLY FUN.
I LOVE COCONUT FLAKES.
>> BEAUTIFUL.
>> BEAUTIFUL. >> MY SON LOVES CHOCOLATE RIGHT
NOW.