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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

Since January this year I’ve been doing some demonstrations at the local Nelson Farmers Market every 2 weeks on Wednesdays until the end of February which will continue on a monthly basis, the last wednesday of each month.

No booking required – just come along and sit under the shade of a large tree or in the gazebo when I get one. I do ask for a koha (donation) of $2 – $5 to cover the costs of the food and the recipes which you can take home.

Here is the schedule: (Last Wednesday of the month during the Winter)

  1. Jan 10th: Transportable Raw Foods
  2. Jan 24th: Quick Easy Snacks
  3. Feb 7th: Sweet Treats
  4. March 28th: New ideas with broccoli and cauliflower
  5. April 18th (Anzac Day 25th is a holiday and there’s no market that day):
  6. May 30th: Stuffed And Wrapped
  7. June: 27th:
  8. July 25th:
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