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Blue Green’s spacious, raw-food headquarters makes its mark with organic, primarily seasonal fruits and vegetables, usually sliced to order and liquefied into submission. The café, a.k.a. the Plant, is housed in a 5,000-square-foot former factory, with large arched windows overlooking the East River and an unrefined white-brick interior that reflects owner Matthew Kenney’s purist tendencies. Blended drinks, like the namesake Blue Green (a thick, chalky mixture of young Thai coconut, the dietary supplement blue-green algae, and agave, a natural sweetener) cater to the advanced raw-food palate. Coconuts come from Thailand, but other ingredients, whenever possible, are sourced locally. Pizza crusts prepared with sprouted grain and almonds and surprisingly toothsome desserts like chocolate-ginger macaroons, are prepared here for all three Blue Green locations. You can sit at wooden tables or on tall stools at a marble top; the communal table gets busy on Friday nights, when devotees congregate for the pr ix fixer dinner. A corner of the workshop is devoted to take-home goods like granola bars, sweetened macadam nuts, and dried fruit. — Gabrielle Mitchell-Marell

The Plant offers a four-course, prix fixe raw-food dinner at 8 p.m. on Friday nights; reservations are required. Classes in raw-food meal prep are held regularly, too.

No. 8 grapefruit, kale, apple and lime, $7.50; chocolate-ginger macaroons, $1.50