skip to Main Content

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

As you heard on ‘Healthy Options’ Radio Show at, Saturday Feb 10th, 2018.

Recipe is from

Makes 5-6


  • 100g almonds
  • 90g dates


  • 250g cashews, pre-soaked 2-4 hours
  • 20g softened coconut butter
  • 50g melted coconut oil
  • 10g fresh ginger, peeled
  • 10g fresh turmeric, peeled
  • 30g lemon juice
  • 75g maple syrup
  • 1 cup water


  • 50g dates
  • 15ml melted coconut oil
  • 8g fresh ginger, peeled
  • 1/2 cup water


  1. Add the nuts in the base ingredients to a food processor and blitz until you get a coarse crumb texture. Then add dates a few at a time until sticky and crumbly. Test between fingers to see if it sticks together.
  2. Press the mix into mini cheesecake moulds or muffin tins, lined with gladwrap. You can also make one larger cake, in which case use a deep flan tin, lined with glad wrap.
  3. In a blender put the ginger, turmeric, lemon juice and water and blitz until well mixed, with no bits of ginger or turmeric left.
  4. Add the rest of the ingredients for the filling and process until you get a very smooth, silky cream. Spoon this onto the bases and put in the fridge (or freezer) to set.
  5. To make the caramel put all ingredients in blender and process until very smooth and light.
  6. Spoon the caramel on top of the cheesecakes when ready to serve.
  7. Top with an almond & cranberry crumble using the base method above.

NOTE: coconut butter can be found in some local stores or make your own. Use white coconut meat from the brown coconuts. Place in food processor with a little of the coconut water and blend till thick.

Crumble Topping

  • 1/2 cup dry nuts – walnuts, almonds etc
  • 1/2 cup dry nuts – almonds, brazils, hazelnuts
  • (1 cup dry nuts altogether)
  • 3/4 cup dates, cranberries, prunes or raisins
  • pinch salt

Blitz nuts in a food processor till crumbly

Add dates or dried fruit a few at a time till fully mixed in

Store in fridge and use for anything eg a topping for this cheesecake or make a morning parfait in a tall glass layered up with coconut or greek yoghurt in base, followed by crumble, followed by fresh seasonal berries. Yum !

Morning Parfait
Morning Parfait
Back To Top