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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

Persian Cucumber and Walnut Soup

This vegan variation of a beautiful Persian recipe – Mast’o Khiar – is perfect for Summer to help cool you down and not make you feel too full.  It will also stimulate your digestive juices in preparation for the following courses. Yoghurt is a very typical food in this country and you can use that if you’re not vegan, however if you are, why not substitute coconut cream or milk with a touch of lemon for the tang.


  • 1 lebanese cucumber cut in small cubes. Keep the skin on as it’s easy to digest.
  • 1/2 cup full cream coconut milk (for a truly raw alternative simply make your own batch of coconut milk with coconut flakes and pure water blended and strained – make sure it is extra rich and creamy)
  • 1/2 cup iced water
  • salt and pepper to taste
  • few leaves of mint, dill and chives.
  • chopped walnuts – as many as you prefer
  • saffron
  • dried rose petals
  • almonds chopped (optional)
  • juice from half a lemon, Yen Ben variety is the tangiest.


  1. Blend all the herbs ( mint, dill, chives ) with the water, coconut milk and lemon juice until a very smooth consistency.
  2. In each serving bowl put a few diced cucumbers and pour soup over them. Top with saffron, walnuts and almonds.


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