2018 dates are: 24th June – 8th July & December 18th – 1st January 2019

Learn to Make Living Foods in the Heart of Bali

In our Raw Food Cafe & Raw Food Chef Certification & Training’s in Bali, our organic produce is grown on the side of an active volcano, picked the day we order and delivered the next morning. Working with this level of freshness inspires the imagination and the taste buds and is truly a unique offering the world over. The Balinese family that grows and supplies our produce likes, comments and shares our posts on social media. This ‘Farm to table to Social Media’ connection adds a dimension to our final presentation that is palpable. Proud people with love in their hearts for the whole cycle. Check out our Ubud cafe here http://www.theseedsoflifecafe.com

For those who like to visualize and feel..

Check out what happens on our trainings here!


What You Will Learn To Create

Living Foods

Living foods are raw foods, meaning they have not been cooked in any way, and still have all the natural enzymes within them. Maintaining at or below 48DegC/118 degrees Fahrenheit preserves the inherent life-force and information/nutrition within the foods. It is within the distilled and structured waters of the plants we find the most effective sources of energy and information. There are many subtle energies within nature and the foods we eat that are sensitive to preparation. Of course there are other elements that can handle above these temperatures, tho the most beneficial are the subtle forces in nature. This knowledge is the foundation of our Raw Food Chef Certifications & Training’s here in Bali and our philosophy are food preparation.

It was Rudolf Steiner that said  ~ “In order to grasp the nature of the curative process it is most important, as it seems to me, to deal with the question of the comparative value of prepared, i.e., cooked food and food in its raw state. Again I must ask you — and on this theme most especially — not to take me for an agitator, either for or against either method! But we must examine, in a perfectly unbiased manner, the actual facts of the case. If people eat cooked and prepared food, and assimilate the forces left within it, they are externally performing an office which must be performed by the organism itself in the case of raw food” 

“But in the tract marked here lies the contradiction contained in the fact that man, in digestion and in the allied functions, separates himself from the general world process — and the same is true for the complementary process of thinking and vision, where he once more individualizes himself. This is why man tends to display, as it were, obstinate individual requirements in all things appertaining to digestion; and this instinctive self-assertion shows itself in the habit of cooking [i.e., changing] the raw materials of our food”.

A view of our training Kitchen. We use the best equipment we can source, Vitamix and/or Blend-Tec on every station, Excalibur dehydrators and so on.

Raw Foods are not necessarily ‘cold’ foods. We will expound upon the diversity of the dehydrators and warrant your investment in good equipment.

Probably the most nourishing element of our Raw Food Chef Certification & Training’s are the connections we make with each other. When you are surrounded with 20 other like minded people who speak your language for 2 weeks, magic happens.

The potential of what you can create is limited only to your imagination. When you succeed at finalising that recipe and it turns out the way you imagined, the elements start coming together. The confidence arises within you then you take that to the next level. We are always blown away by those who have little confidence in the kitchen and what they can create given a few tips and encouragement.

The great thing about working with freshly picked, organic elements is that we don’t need to add a great deal of seasoning. We are working with the inherent nutrients which are the flavours actually. So combining flavours, colours and ingredients to bring about an end result is not only simple, but seasonal. We will show you the difference between in season flavours and out of season flavours and how recipes will change accordingly. Many subtleties in the kitchen that keeps our minds open to the changes in seasons.

Raw Vegan Desserts. The front door to the realm of high vibes and guilt free desserts. Sugar free, gluten free, we also teach nut free to meet anyone where they are at with dietary challenges.

Meet Your Teachers

Ben Richards
Ben RichardsHead Chef
“The subtle energy of our food, becomes the subtle energy of our mind”
~ the Upanishads…

Beaming with Biophotons, come and learn with me the techniques, the science and the secrets making Living Foods successful. This is my life, my passion and what I live for. I’ve been thriving off this way of life for more than 8 years and have learned the successes around making it fun, practical, professional and tasty and cannot wait to share it with you. I also have a very Successful Raw Food Cafe & Taoist Tonic Bar in Ubud, Bali, with an Ashtanga Yoga studio which I am really happy to share with you the business behind the scenes as well.

Lettuce turnip the beet

Learn More About The Team
Seeds of Life Raw Chef Certifications Held So Far

YouTube Channel

Foods You’ll be Making

Taoist Tonic Herbs Part 1

Taoist Tonic Herbs Part 2

Christmas Giving


Raw Food Cafe


“After being apart of the Raw Food Chef Training, my world has opened up in front of me. What an inspiration! A special thanks to Ben’s words of wisdom and bountiful, what seems endless knowledge, and to Sayuri for her amazing creativity with food that makes living raw so liberating and empowering.”
Leah, Australia
“Ben has a mountain of knowledge to share that could be life changing for many. His passion for what he teaches is so highly contagious he gets me excited about whatever he is teaching. He truly lives and breathes his teaching which raises the bar and makes it an honor to work with and learn from him. And oh yeah, his raw chocolate is the best I ever had!”
Master Tevia Feng
“Ben and Sayuri are two incredible high-energy vibrant individuals and the team they form together is one of a kind.

Ben makes the intangible tangible, making abstract nutrition, health, and spiritual concepts surprisingly easy to understand. He brings together an immense background of knowledge and experience in the fields of raw food nutrition, Taoist tonic herbalism, and Holographic Kinetics. His greatest strength, however, is his innate ability to understand every individual he comes into contact with on a deep level, allowing him to help each person in the way that is best suited to his or her entire life situation. I can say firsthand that his culinary creations are creative and delicious, he is a powerful and effective educator, and his Holographic Kinetics healing is the most deeply powerful modality I have experienced in my life.

Sayuri will light up a table full of people and warm their hearts with her smile alone, but once she serves you a meal of her extraordinary raw food delicacies, you will know the true meaning of soul food- food that nourishes, enlightens, enlivens, and empowers the soul itself. Having experienced gourmet raw food created by the greatest raw food chefs around the world, I can honestly say that no other chef’s creations come close to those of Sayuri in terms of creativity, presentation, deliciousness, and pure love content.

If you have the opportunity to experience a retreat, workshop, or training with this spectacular team, go for it! It will leave you satisfied, impressed, enlightened, and inspired!”

Sage Dammers, Tonic Alchemist, Health Consultant, Product Developer
“I had the fortunate opportunity to be initiated into the raw food lifestyle by Ben and Sayuri. Ben became one of my top favorite teachers of all time. I say this because he is extremely knowledgeable in everything raw yet humble to keep expanding his own education through his students. Extremely approachable, friendly, and effective teaching techniques. I was a bit apprehensive as to who I was investing my time and money, let alone flying around the world to learn from. Luckily at the onset of meeting Ben an Sayuri, I was instantly excited to learn from them. Learning hands on in Sayuri Tanaka’s kitchen was so inspiring. She is a special and lovely person who is both approachable and has a wealth of knowledge to draw from. Her journey with food is so extensive I felt rock solid I was learning from a master in any advice or technique she share with me. I wish Ben and Sayuri all the best in their new raw chef training and retreat venture. They are the real deal, they walk the talk and are not just teachers but true friends to their community, students and this incredible planet. Go seeds of Life!!”
Innessa Bauer, Green Gate London