Emanuelle Moss is a holistic health practitioner and a raw, vegan, medicinal chef. She is the founder of Ready Raw, and the creator of these unique nutritious, raw, vegan, sprouted bagels which came about as she was dissatisfied with the heavily processed, wheat, gluten, grain filled “traditional bakery” breads and strange tasting healthier alternatives on the market.
Baked at high temperatures, with little fibre or other beneficial nutrients, high in carbohydrates and glycemic index (GI) load, causing blood sugar spikes, bloating and inflammation associated with gluten.
Clean & Green Eating
Raw, vegan foods is an evolutionary-revolutionary process that brings a new level of nutrition to foods and health care. At last we can release the life force of the plant in its most pure, unadulterated form.
The conventional way of growing food today is totally incorrect, producing an enormous amount of toxins on this planet that ultimately end up in foods we eat and the water we drink. Organic agriculture improves living matter in the soil, supports the air quality, and builds up nutrition.
After almost dying from an acute and debilitating digestive infection in 1993 where she had contracted a type of parasite from eating unclean, contaminated vegetables on her travels in the Middle East. Emanuelle underwent several operations resulting in the removal of her gall bladder and appendix, conventional Western medicine brought no relief or answers to her symptoms and she was left to deal with a challenging health condition that no medical doctors were able to figure out.
Chronic pain and confusion led her on a new path of discovery. Her personal healing journey marked an awakening and fuelled a passion for natural medicinal plants, natural green living, ancient healing traditions and Quechua shamanism deep in the Peruvian Amazon.
In 2003 she completed her studies in Germany in Bioresonance, kinesiology and allergy testing though the Regumed Institute. With further studies in nutrition, she trained at Alan Baklayan’s naturopathic clinic in Munich, with Dr Jurgen Hennecke in Aachen and Hulda Clarke in Tijuana, Mexico.
Her values are: Natural, Honest and Simple. She wanted a nutritionally uncompromised, nutrient-dense bread, bursting with NATURAL flavour, made with grain-free, whole-food ingredients that everyone could enjoy every day.
Emanuelle fully understands the importance of Ready Raw to the marketplace in producing delicious bread products that met her high standards of nutrition. FREE from allergens, grains, gluten, wheat, nuts, preservatives and incorporating the corporate environmental responsibility of biodegradable packaging as well as using 100% organic ingredients only.
It’s been a gratifying journey and achievement to bring “staple” bread products back to the table for those with celiac disease, gluten sensitivities, diabetes or weight issues; or for bread lovers simply wishing to follow a clean, un-processed, preservative-free lifestyle :)