The night before, put the spinach, tofu, applesauce, yogurt, honey, oil, stevia, tea and extracts into a blender and liquify until the spinach is completely liquified. Refrigerate overnight (for the green tea, just cut open a teabag of green tea and measure out 1 tsp of the leaves).

The next day, take the blender mixture out of the fridge an hour before baking.

An hour later, preheat the oven to 325 degrees Fahrenheit and spray an 8" brownie pan with cooking spray, set aside.

In a large bowl, whisk together the dry ingredients.

Chop the pistachios and put into a small bowl.

Pour the blender mixture into the large mixing bowl with the dry ingredients and fold. Pour the batter into the prepared brownie pan, sprinkle with the chopped pistachios, and bake for ~30 minutes or until a toothpick comes out clean and edges should pull away from the pan.

Zest the lemon and orange and put into a small bowl, then add the honey.  Cover with plastic wrap and leave overnight at room temperature.

When bars are done baking and cooling, add the orange juice to the honey mixture and stir.