What thrills you about working here?

That you can actually get healthy food here, and that our dedication to healthy vegetarian/vegan living is exhibited in every aspect of the cafe. We buy only local and seasonal produce, 90 percent of it is organic, we compost almost everything (at the end of the day we have three bags of compost and one small trash bag), and even our toilets are special dual-flush conservation models.

Yummy!

It's pretty great. I love working here. We're also the only raw-food restaurant in Seattle that we know of. Half of our menu is raw-food items, which can freak some people out.

What about it blows their minds?

Nothing is cooked over 100 degrees, so basically everything is raw. But instead of just making a bunch of salads, we have a lot of creative items, such as pizza crusts made of dehydrated almonds, and tostadas made the same way. It's really imaginative, if you're into raw cooking.

I've heard great things about your raw desserts—especially your raw blueberry cheesecake.

All of our raw desserts are amazing, and they rotate often, so there's always something new to try. Right now we have a carob pie that tastes exactly like a Mounds bar, and a delicious raspberry tort.

What meal would you recommend to a new customer?

The pesto melt (with a seasonal cilantro/walnut pesto, focaccia roll, vegan mozzarella, onions, tomatoes, and sprouts) is our most popular, but I would recommend the artichoke melt made with artichoke-heart pâté on whole-wheat bread with aioli. Then I'd throw in a side of quinoa tabbouleh, made with tahini instead of olive oil, and I'd round it out with an almond-milk chai or latte.