Thrive is a Seattle-based raw food restaurant that offers vegetarian, organic, gluten-free, wheat-free, and dairy-free items. The menu is a testament to the decadence of raw foods, demolishing the myth that to eat healthy you must sacrifice deliciousness.
“Not many people can envision the raw-food diet; they think of apples or raw meat,” said Monika Kinsman, founder and CEO of Thrive. Raw-vegan-food diets are based on the belief that plant food in its natural state contains the most nutrition for human bodies. Raw-food proponents believe that cooking with temperatures higher than 118 degrees breaks down food enzymes, which are essential for digestion.
Raw food has been a subject of some debate, with critics questioning its sustainability and whether raw-meat consumption falls under the raw-food-diet umbrella — most say it doesn’t. Debates aside, adding one raw meal a day or incorporating more fresh fruits and vegetables into a diet can reap benefits. After a few weeks of more raw-food-based meals, most people experience higher energy, higher quality of sleep and increased mental quality.
Kinsman left a career in law enforcement to found Thrive in 2008 as a way to present raw food as a demystified option for anyone interested. She believes that fewer than 1 percent of her customers are raw foodists.
Thrive has more functions than a typical restaurant; it offers culinary classes, raw-food resources and a supportive environment for those interested in sampling elements of a raw-food diet. With raw, gluten-free and dairy-free sweet-treat options ranging from tiramisu to cacao-covered cherries to strawberries, bananas and chocolate, the idea of eating raw food seems less daunting.
1026 Northeast 65th Street
Seattle, WA 98115
Phone: (206) 525-0300