Duo Basil & Apricot

Basil & apricot Juice

10 min
1 serving portion

1/2 cup of coconut milk (the one of the open coconut milk cane)
1/4 cup of cold water
2 drops of basil essential oil
4 dried organic apricots (pre-soaked in water 20 minutes before)
Juice of half a lemon (the one used for the zest)
1 tablespoon of honey (unpasteurized if possible)
½ cup of frozen mangoes


In a blender, mix all the ingredients to a creamy texture.


Check that canned canes are BPA-free. Essential oil of basil is used as digestive tonic to relieve nausea, vomiting, flatulences or colitis. For those which are ...



Check that canned canes are BPA-free.

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Graham and his apricot compote

30 min
2 serving portions


6 orange and mango cookies crumbled from GOGO QUINOA (https://www.gogoquinoa.com/fr/categorie-produit/collations/)
1 cup of dried apricots pre-soak 20 minutes
¼ cup of water
2 tablespoons of maple sirup
The coconut cream (solid part) of a cane of coconut milk
1 tablespoon of honey
2 drops of basil essential oil
1 tablespoon of lemon zest
2 leaves of fresh basil


1. Drain the apricots, place in a cauldron the maple syrup with 2 tablespoon of water.
2. Heat over low 10 to 15 minutes.
3. Then place in the mixer and add the rest of the water.
4. Refrigerate minimum 30 minutes.
5. Crumble the cookies and line the bottom of two small glasses.
6. Take only the creamy part of the coconut milk can.
7. Stir delicately the coconut cream, basil essential oil and honey.
8. Toss the apricot compote and the coconut cream on the graham.
9. Garnish with lemon zest and basil leaves.
10. Enjoy!


Crumble: The use of a mortar can facilitate this step.
Coconut Cane: Use the remaining water of your cane for the creation of a morning juice