February 2016 — Coterie Cookbooks

February 2016 — Coterie Cookbooks

Click Image To Visit SiteYou’ve read the research. You already know adding leafy greens to your daily diet helps shed pounds, promotes gut health, keeps mental abilities sharp, alleviates post-workout stress, reduces the risk of glaucoma, significantly lowers your risk of Type 2 Diabetes, boosts your immune system and plays an important role in regulating food allergies, inflammatory diseases and may even play a role in preventing some cancers.

If you said yes to any of the above, chances are you’ve already tried sneaking your greens into a green smoothie. Quick and simple, green smoothies are touted as the easiest way to get a hefty dose of leafy greens. No cooking time needed, no chopping time required. Simply toss spinach, kale, collard greens, romaine, bok choy, microgreens, spirulina, sprouts—even greens powder–into your blender and puree. It’s that easy! BUT…

If you’ve ever tried blending up a green smoothie, only to make a mason jar full of a gloppy, swamp-colored goop that can barely be gagged down–well–yes. Green smoothies are, indeed, good for you . But they aren’t guaranteed to be GOOD.

Truth is, like other meals, making Green Smoothies is a bit of an art. It takes understandings of produce, both fresh and frozen. Flavors. Textures. Nutrition. And…well, TASTE. Think back to your last batch of bad smoothies, and we know you’ll agree. Creating a good recipe isn’t always easy.

42 of the web’s best food bloggers. Recipe developers, food experts and taste testers for a living, we wondered what would happen if we combined our collective talent to create a resource of killer Green Smoothie recipes, with each of us sharing the ONE best idea that came out of our kitchens.

A compilation of the BEST Green Smoothies we could possibly create, this incredible resource doesn’t just… Read more…

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