"Life Alivehas been making quinoa and vegetable concoctions before they were called “grain bowls.” In fact, founderHeidi Feinsteintold the Boston Globe that when she opened her first location of the vegetarian and organic cafe in Lowell more than a decade ago, “Nobody knew what a beet was.” Now, with two locations in Greater Boston, two in the ‘burbs, and a menu that focuses on “health and vitality,” Life Alive is, well, alive and well. The menu features a variety of salads, smoothies, wraps, and grain bowls like “The Alchemist:" quinoa topped with kale, sweet corn, carrots, sesame seeds, sunsprouts, and a choice of tofu or sprouted legumes, topped with a ginger nama shoyu sauce we can't stop thinking about." - ByMelissa Malamut
Photo by Abigail Jean Connor
