The story behind the seed.
Ben Richards came to Bali as a raw food chef on a mission — to prove that living cuisine could be extraordinary. That it could stop people in their tracks. That food grown in the earth, prepared without heat, could taste like a revelation.
Seeds of Life opened in Ubud in 2010 with a simple belief: when you eat living food, you feel the difference. Not eventually. Immediately.
Fifteen years later, the café remains what it always was — a place of genuine care, wild ingredients, and food that nourishes at a cellular level.
