Forget any fears about dry, tasteless, health muck. The grassy, fresh smell of fruits and veggies hits you when you walk in the door. Inside, the dining room is light and airy, with an open, spacious kitchen where you can see everything, including the machines used to dehydrate the bread. The dinner menu is lengthy and varied — zucchini lasagna, a mezze platter, a taco salad. A surprisingly filling baja veggie burger is served on a nutty, nourishing onion bread with a slathering of crushed avocado, a kick of jalapeño, and a chipotle mayo that slides through your fingers as you gobble it up. The Thai wraps come with hummus, cabbage, a hint of sweet mango, and an addictive almond-ginger dipping sauce. Dessert is the biggest shock: How can an ice cream sundae made of cashews and coconuts taste better than the real, guilt-inducing treat? This version is cool and minty, with chunks of sprouted buckwheat covered in cacao, reminiscent of Snickers bars. The whole thing is so healthy, there must be some magic involved.