Not long ago, my friend Beth announced that she was embarking on a raw foods nutritional regime. I responded to her news by asking if she’d recently suffered a head injury that had caused some form of food-related psychosis. Visions of uncooked eggs and brussels sprouts flashed before me, and I offered to take her out for a nice bowl of hot soup. Beth, always in good form, simply laughed, and offered me an apple.
Realizing it makes no sense to pass judgment on something I know next to nothing about, I decided to consult Philip Madeley, head of the highly respected Conscious Eating program at Tree of Life Rejuvenation Center in Patagonia, Arizona. Located about an hour from Tucson in the high desert adjacent to the Coronado National Forest in an area that boasts the highest diversity of birds in the continental U.S., Tree of Life offers ongoing retreats and workshops that explore every aspect of the raw food lifestyle. Extensive gardens and greenhouses on the property provide the basics for preparation classes and guest meals. All foods served at The Tree of Life Cafe are organic and vegan.
The principle behind the raw food movement is that foods unaltered by the cooking process contain the highest possible healing vibrations. By preparing them consciously, their natural healing properties are left intact, and adding intention to the process enhances the nutritional benefits for body, mind, and soul.
Madeley explains that the spiritual component is an important aspect to Tree of Life’s programs. “The goal is to inspire spiritual evolution,” he says, “by embracing a diet that is low-glycemic, high in energy, consciously prepared, and filled with love. For me, personally, this provides a deeper connection with the spirit within, finding peace, and connecting with dharma (life essence, purpose, and meaningful action).”
Classes, ongoing throughout the year, include both demonstrations and hands-on instruction in the community kitchen. Curriculum covers instruction in sprouting and fermentation, food preparation, cutting techniques, and flavor combinations, plus sessions in yoga, meditation, and chanting. Workshops and classes are taught by Tree of Life founder, holistic physician, and doctor of Ayurvedic medicine Gabriel Cousens, M.D. Other teachers include his wife, co-director Shanti Golds Cousens, as well as Madeley, cafe manager Michela Tabaczuk and Spiritual Live Food Instructor Tim Casey. Shanti also leads yoga classes in Kali Ray Tri Yoga, a flowing form of hatha yoga inspired by the kundalini tradition.
Madeley assures me that making the transition to raw foods is easier than it might seem. “Take it slow, and be kind to yourself,” he advises. “Learn to connect with your heart and with your diet decisions, and find support.”
A persuasive man, Madeley has convinced me that in this world of pesticides, hormones, and genetically modified foods, eating foods in the most natural state possible is a stupendously sensible idea. I’ve decided to call Beth, and after apologizing again, ask her for another apple.
For more information call (866) 394-2520 or visit Tree of Life.
By Debra Bokur
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