Fruity and deliciously creamy, this smoothie is perfect for breakfast or as a snack to boost your immune system during the first cold days of winter.

Ingredients :
• 250ml of organic Greek yogurt. You can choose a flavored yogurt.
• About ten ice cubes
• 60ml of organic orange juice
• 3 tsp of squeezed organic lemon juice
• 2tsp BOTANISTS' MGO250+ active manuka honey
• 1 teaspoon of organic powdered ginger
• 1 tsp of organic lemon zest

Instructions: Place all ingredients in a blender and blend until smooth.

A comforting and soothing infusion to avoid bloating at the end of a meal and promote digestive comfort in general.

Ingredients :
• 10g of organic sage
• 15g of organic green anise seeds
• 15g of organic rosemary leaves
• 10g organic basil leaves
• 10g of organic thyme leaves
• 15g organic peppermint leaves
• 5g organic verbena leaves
• 1teaspoon of BOTANISTS' MGO500+ active Mānuka honey
• 1 slice of organic lemon

Instructions: Pour 1 tsp of the mixture into 250ml of water heated to 80°C. Leave to infuse for 6 to 7 minutes, strain and serve.
Add a teaspoon of BOTANISTS' 500+ active Mānuka honey and a slice of lemon to the cup.

These delicious homemade granola bars made from healthy and quality ingredients will make a delicious snack to give you the boost you need to go through the day!

• 250g of organic oatmeal
• 4 tsp of organic virgin coconut oil
• 4 tsp of BOTANISTS'active Mānuka honey MGO250+
• 150gr of crushed organic hazelnuts
• 4 tsp of organic muscovado sugar

Instructions :
1-Preheat your oven to 180°C.
Spread the whole hazelnuts on your baking sheet and toast for 10 minutes in the oven.
Leave the hazelnuts to cool and chop them up.

2-In a large bowl, combine the oatmeal, melted coconut oil, muscovado sugar and BOTANISTS MGO250+ active Mānuka honey.

3-Cover a dish of about 20x30cm with parchment paper, making sure that the paper goes over both sides (it will be easier to unmold at the end of cooking).
Place the mixture in the dish and spread it evenly and press well to compact the mixture.

4-Bake for 20 minutes until your granola is golden brown. Leave to cool in your dish for 5 minutes then unmold. Place on a board and cut out 16 rectangles of the same size. Let cool completely and store in an airtight container.