“Rich in vitamins, minerals, phytonutrients, fiber & antioxidants, plant-based foods lower cholesterol and decrease the risk of heart disease, cancer, diabetes, kidney disease & obesity. Plant protein is more varied than meat protein and offers a much wider variety of options for creating innovative, healthful menus. Sophisticated vegan cuisine is the new frontier. There is so much undiscovered potential in this arena. The focus at Elizabeth’s Gone Raw is to create monthly a seven-course tasting dinner comprised of organic plant-based ingredients. It is our intention to offer the public an indulgent healthy dining experience, visually exciting, sensual and provocative.”

Chef Francisco Hernandez

Elizabeth's Gone Raw

Photography by: Greg Powers

Photo credit: Belathee Photography

Elizabeth’s Gone Raw is located at the following location:

Elizabeth's Gone Raw

LA Fitness Connecticut Ave.

Distance to closest LA Fitness: 0.8 miles to Connecticut Ave. LA Fitness

Elizabeth’s Gone Raw is located at 1341 L St NW, Washington, DC 20005. Open Friday from 5pm to 12am. For reservations, menu, and additional details, please visit elizabethsgoneraw.com.

Photography by: Greg Powers

Green Strawberry Gazpacho


For the Strawberry Gazpacho

  • 1 pint of green strawberries
  • 1 fennel head
  • 1 cucumber (skin off)
  • 1 cup of green grapes
  • 1 oz. of spinach
  • a very small handful of cilantro (optional)
  • 3 tbs. condimento bianco
  • 2 mint sprigs
  • 2 tbs. agave
  • 1 quart of fresh almond milk (soak one cup of raw almonds for 8 hours, strain and blend on high speed with one quart of water, then strain with a nut bag)

For the Fermented Carrot Quenelle

  • 1 tsp. smoked paprika
  • 1 tsp. onion
  • 1 tsp. garlic
  • 1 tsp. harissa
  • 1 tsp. fennel seeds
  • 3 tbs. sweety drop peppers
  • lemon zest from one lemon
  • orange zest from one orange


This soup is topped with olive tapenade which is optional.


Step 1: Blend together the ingredients for the Fermented Carrot Quenelle, then cover with parchment paper and let ferment at room temperature for two days. Form in the shape of a quenelle using two teaspoons and place in the bottom of the bowl.

Step 2: Blend together in a Vitamix (or blender) all the ingredients for the Green Strawberry Gazpacho.

Step 3: This soup is topped with olive tapenade which is optional.

Step 4: Enjoy!


Featured Recipes



Be the first to know about exclusive

content, deals and promotions

You have Successfully Subscribed!

Pin It on Pinterest

Share This