This winter a new vegan restaurant called Thrive opened in the Ravenna neighborhood in Seattle. I love their menu of healthy dishes made with fresh, organic ingredients. And everything is…raw. Which in the raw foods movement means that no food has ever been heated above 118 F (48 C). Can it still be good?

Actually, it can be quite amazing. On my last lunch at Thrive I had a spicy coconut soup made with young Thai coconuts, which was fantastic on a cold spring day. (I know it’s supposed to be raw, but I ordered the soup hot. Some of the dishes can, luckily, be heated upon request.) I also had a yummy salad with the House Lemon Tahini dressing. On a previous visit I tried several of the smoothies, and I loved the one called Longevity–apples, cucumbers, beets, and carrots.

So am I becoming a raw foodie anytime soon? Not likely, mainly because I like hot food, but also because some nutrients are more easily absorbed when food is cooked (like lycopene from tomatoes). But I appreciate having a healthy, vegetarian and organic restaurant option, and I will definitely be back.

I just wish the place didn’t make me feel like running off to the nearest bakery for a frosted cupcake for dessert…