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Sally Rees

Founder of Natural Nosh

Thanks for visiting my website !

If you're curious about the steps to take to eat more raw foods, you're in the right place.

You’ve heard about eating more raw food but you’re not really sure what that means let alone how to make food without cooking it. Maybe you’re thinking that it’s expensive; and you’ll have to buy more equipment; spend more time in the kitchen preparing food for you, while the rest of the family want their usual food. Even though all these things are running through your head right now, please listen to your heart – it’s obviously givng you a message for a reason. Maybe it’s time to explore this thing.

Because I believe that raw foods can transform us on a physical, emotional and spiritual level, I help people of all ages to supercharge their health, improve their ailments and regain their zest for life through workshops and coaching in natural nutrition.

Well, you’re in the right place. I teach people about all these things you’re thinking about. I have 3 different workshops depending where you want to start. They’re all listed under Workshops so go and have a look. In the meantime you might want to check out my monthly newsletter where you’ll see some recipes, tips about a range of subjects related to health and lots more interesting bits and pieces. And may I thank you for letting me be part of your world.

Enter your details below to subscribe to our newsletter and you’ll receive a meal plan for 1 day of “All Raw”


"I loved Sally's style - she is easy to learn from."

"If you would like to learn how to make fermented foods, then this is the class. Very informative and you can take home the recipes and the cultures."

"Loved the class! I'm inspired to go and experiment with raw food at home. Will be back for another class"

(03) 548 8403

Beetroot Bliss Balls

  • ½ cup finely shredded coconut
  • ½ cup sprouted, dehydrated buckwheat
  • 1 medium beetroot (peeled, chopped)
  • 1 cup dates (soaked)
  • seeds of ½ vanilla bean


  1. Place coconut, buckwheat into a food processor fitted with the S blade and process into a fine flour.
  2. Add beetroot, dates, vanilla and process until well combined.
  3. Wet your hands a little bit and roll spoonful of the dough into little balls.
  4. Roll with topping of your choice, I used ¼ cup finely shredded coconut.
  5. Place them on a sheet of baking paper. For the best result, let sit them in the fridge overnight to firm.
  6. Transfer to an airtight container and store in the fridge. Enjoy!
Pineapple Tepache 

A lovely, pineappley flavoured, probiotic drink for Summer.

  • 2 litres filtered or spring water
  • 220gm raw sugar (organic if poss)
  • 1 pineapple
  1. Bring 250 ml water to boil
  2. Add sugar to a 2 litre wide-mouthed jar then pour in boiling water.
  3. Stir till sugar is dissolved. Add enough of the remaining filtered water to three quarters fill the jar. Set aside to cool
  4. Wash outside of pineapple and using a very sharp knife cut off the skin taking with it some of the flesh.
  5. Add this to sugar water and stir vigorously.
  6. Top up the jar to fill it.
  7. Cover jar with piece of muslin or cheesecloth and secure with a rubber band.
  8. Place jar away from sunlight in a warm place and leave to ferment for 1-7 days
  9. Stir it every day, making sure pineapple pieces are under the liquid.
  10. When the taste is to your liking, remove and discard the pineapple skins and skim off any foam and scum from top of mix.
  11. Using a funnel and a sieve pour into tall narrow necked jars with wire clip top lid.
  12. Leave these bottles on the bench to build up the fizzyness – 1-3 days.
  13. Make sure to ‘burp’ every day. Store in fridge to slow fermentation.
  14. Add sliced mint leaves to 2nd fermentation or 2 cinnamon sticks, or 2 small chillis cut in half lengthwise, or use it in your next pina colada.

Raw Green Hummus


Equipment: Blender or Food Processor, Medium Bowl with lid to store


  • ½ cup organic sprouted chick peas or a 400gm can (also called garbanzo beans)
  • (Sprout in the usual way for 2-3 days)
  • 2 tablespoons lemon juice
  • 1 teaspoon good salt (himalayan pink or celtic sea)
  • 1-3 cloves garlic
  • ½ cup good olive oil
  • 1 teaspoon green powder eg spirulina or wheatgrass or a mixture
  • OR
  • 1 handful fresh salad greens of your choice


Put all the ingredients into a processor and blitz away till you have it the consistency you prefer, smooth or chunky.

You can also add a good handful of washed destalked fresh greens eg kale, spinach, parsley, thyme, cos lettuce, rocket, or some edible weeds of your choice.

If you’re used to eating a lot of greens, add more or if you’re starting out with them put in less and increase as you get used to the taste.

Serve with sunflower crackers or any raw crackers you like.

Gorgeous Green Juice

  • thick slice of pineapple
  • handful of green grapes, with seeds
  • 6 dark green lettuce leaves (cos are ggood)
  • 2 stalks celery
  • 1/2 cucumber
  • 1-2 pears
  • a few spinach leaves
  • 1/2 lemon, peel on

Juice them all and serve in a special glass.

If liked add 3-4 ice cubes and whizz in the blender.

Garnish with radish rounds or a few small celery leaves and a straw

Nutrition:  zinc, calcium and Vitamin K in cucumber and lettuce, beta carotene in spinach, pineapple and grapes give a sweet boost which can help to induce sleep. Lettuce and celery help to relax the nerves. Celery is great to put in juices every day for the sodium (essential for building bones), cucumber is good to flush out toxins, great for your skin and to hydrate your body.

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