Ingredients
2 cups Fresh Spinach
1 cup Kale
3/4 cups Orange Juice
10 whole Baby Carrots
1 whole Banana, Peeled
1/2 cups Plain, Non-fat Greek Yogurt
1 cup Mixed Frozen Berries
Method
Sources
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Tangy African superfruit powder — smoothies, sauces, baking
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tangy African superfruit powder — smoothies, sauces, baking
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a powerful blender, puree spinach, kale, and orange juice until only flecks of green remain. 2. Add all other ingredients. Blend until smooth, about 2 minutes. Note: I add Greek yogurt for a bit of protein, but you could always use coconut milk, nut butter, or protein powder if you are avoiding dairy. I like a bit of a thick consistency, but if it's too thick for your taste, thin it by adding extra juice.