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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”

Testimonials

"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 naturalnoshnelson@gmail.com

Raw Chocolate Brownie with chocolate topping

  • 3 cups nuts eg almonds, hazelnuts, sunflower seeds, etc
  • ¼ tsp salt
  • 1 cup dates, stones removed and soaked for 10 mins if baking dates.
  • 1 tbsp vanilla essence
  • 2 tbsp cacao powder
  • 1-2 tbsp agave, or brown rice syrup or coconut nectar

Place nuts and salt in food processor and blitz till a fine texture

Add dates a few at a time and continue blitzing till it all comes together.

Test by squeezing a lump between fingers to see if it sticks together well. If not add a few more dates.

Line a cake tin with baking paper or gladwrap so that you can easily get the cake out of the tin.

Place mixture into tin and spread out evenly with your fingers. Do not press down at this point.

When it’s evenly distributed press down from the centre outwards making the top smooth and even.

Place in fridge or freezer until firm.

Topping

  • 1 cup dates – you may need to soak for 10 mins to soften
  • ¼ cup cacao powder
  • ¼ up coconut oil, melted
  • ¾ cup water

Warm coconut oil in a glass bowl over a pot of hot water.

Mix in all other ingredients and stir till a smooth paste. Could use food processor for this or a stick blender.

Spread over the base and return to freezer or fridge till firm.

For a professional finish put a little cacao powder in a sieve and sprinkle a little over pieces of cake. Garnish with goji berries, cranberries or fresh strawberries.

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