Dining
BY AMANDA CUTSHALL
The Miso Yummi salad comes with sprouts, kimchi and pickled onions.
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401 E. 53rd St., Ste. 103, Austin www.sproutsalive.com
Sprouts Alive owner Nathan Wade grows sprouts for his homemade salads.
PHOTOS BY ZARA FLORES COMMUNITY IMPACT
Sprouts Alive brings living food to Austin bellies Local Nathan Wade began sprouting healthy liv- ing options for Austinites in 2023 when he opened Sprouts Alive. A year later, he has expanded to o er housemade salads, cold-pressed juices and snacks from his harvests. Looking back The pandemic was a pivotal time in Wade’s life, which helped guide his path to urban gardening
“We then allow them to grow in the dark until they have dropped the seed hulls and are hungry for light,” Wade said. From there, they are moved into a humidity- and climate-controlled indoor space until they are ready to be delivered to the customer. What’s on the menu? A popular choice at Sprouts Alive is the Living Lunch, which provides one of each of the menu o erings, including an Alive Salad—made with a combination of in-house grown sprouts and shoots, hummus with gluten-free seeded crackers and a cold-pressed juice.
“After COVID[-19], I built my own dome home in Smithville, where I met a raw-food vegan,” Wade said. “My father was battling cancer at the time, and this man taught me the health bene ts of eating and juicing sun ower sprouts and other microgreens.” Wade said his father passed shortly after, but it was at this time he realized the importance of caring for one’s body before the onset of an illness. What’s special about it? Sprouts Alive starts its harvests with U.S. Department of Agriculture organic seeds that are soaked in ltered spring water before germinating in organic soil until the seeds begin to sprout.
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