Zesty Awesome Smoothie!

Zesty Awesome Smoothie

In a blender, place:

1)  32 ounces / 900 grams your favourite plain yoghurt

2)  10 ounces / 300 grams frozen raspberries

3)  a pinch of sea salt

4)  two bottles of Raw Tibicos RED PUNCH (24 ounces, or 700 ml)

Remember to put the lid on the blender, and blend for several minutes until smooth.

Enjoy with friends, or save it all for yourself . . .  !

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Ann Payne’s Caveman Foods New Website stresses Canadian Headquarters

Toronto, October 28, 2014 — Ann Payne’s Caveman Foods has unveiled a new website: annpaynescavemanfoods.ca. This replaces the previous web site, eatcavemanfood.com, although the old web site is still up, during this transition.

This move has been made to clarify some confusion in the United States, where there was some confusion over a marketing subsidiary with a similar name — there was an assumption — even by people with access to the labels which say “Made in Canada” — that the beverage itself was brewed in the United States.

“While the source of the new web site name was mostly administrative, as we move into marketing water kefir for export — as well as continuing to serve our domestic market — we felt that our new web site would clarify any confusion about where the water kefir is brewed and bottled.”

Water kefir is a pre-historic method of using friendly yeasts and bacteria to turn sugar water into a low-calorie, high enzyme, fresh and raw drink; water kefir is naturally non-alcoholic. Ann Payne’s Caveman Foods Ltd has perfected a method of preserving the effervescence and vitality of this historic refreshment.

Ann Payne’s Caveman Foods Ltd Has Ancient Vegetarian Lineage

Toronto, November 11, 2014 — Confused about how water kefir fits into a Paleo diet? It all depends on how we define Paleo: do we mean a diet high in protein and dried fruits, or a diet similar to what a cave man or woman might have eaten? Ann Payne’s Caveman Foods Ltd’s mission is to reintroduce some of the exotic flavours and techniques that have dropped out of the modern diet, such as our raw tibicos, or water kefir culture.

Fermentation is as old as fruit. Indeed, yeasts and bacteria are some of the oldest life forms known, and so it is to be expected that these life forms would be the first to enjoy sugar! Birds, horses, dogs — or even wasps — often seek out fallen fermented apples or grapes— when we enjoy a bottle of Ann Payne’s water kefir, we are in the company of many species who like fermented foods.

“Most people realize that ancient people ate a wide range of plant products; seeds, roots, leaves and tree bark — less well known is that the most frequent method of food preservation was fermentation! Long live ancient vegetable foods, and all their natural fermented variety!”

Water kefir is a pre-historic method of using friendly yeasts and bacteria to turn sugar water into a low-calorie, high enzyme, fresh and raw drink; water kefir is naturally non-alcoholic. Ann Payne’s Caveman Foods Ltd has perfected a method of preserving the effervescence and vitality of this historic refreshment.

Craft Beverage Fermenting company Ann Payne’s Caveman Foods Issues Offer of Free Product to Researchers Is there a link between unpasteurized fermented foods and gut bacteria?

September 2, 2014 — (Toronto, ON) — Gourmet foodies have long been searching out the fresh, unpasteurized drink known as water kefir for its taste and unparalleled ability to combine with food, but what is less generally known is that unpasteurized fermented drinks also have the ability to control sugar cravings.

“The Weston A. Price organization in the USA has done a terrific job of explaining to people how raw, fermented foods help maintain a healthy weight and a strong immune system,” said Leslie Payne-Zimmer, of Toronto-based Ann Payne’s Caveman Foods, Ltd, “and we have had anecdotes from our customers telling us that our drink has helped them lose those last few pounds. However, until the recent research into the effect of diet on specific gut bacteria, the connection between controlling a sweet tooth and our drink was a little opaque.”

Given the importance of maintaining a healthy weight and a strong immune system, employees at Ann Payne’s Caveman Foods Ltd have together announced the following initiative: our company offers the following to any Canadian researchers working in this area — up to twenty cases (or 240 individual servings) of our raw, unpasteurized drink sh
ipped free to your university or lab for study.

“The focus of our facility is really on brewing a high-quality, gourmet, non-alcoholic beverage,” noted the company’s owner, Leslie Payne-Zimmer, “If we can give back to the community by helping science, of course we would be thrilled to do our part.”