Recipes

August 22, 2025

Whipped tallow moisturiser

From ancient Egypt to medieval Europe, beef tallow was a trusted skincare ally. Egyptian queens indulged in tallow-infused balms, enhanced with aromatic herbs to soften their skin, whilst Roman soldiers and Greek athletes embraced its resilience, layering tallow creams to shield their bodies from harsh climates and aid in recovery. Even in the cool forests of Northern Europe tallow was revered and blended with botanicals to create balms that both healed and enchanted, whilst among Native American tribes it was treated as a sanctity embodying the all encompassing natural sufficiency provided by the buffalo. Part of what makes tallow so remarkable is its biological harmony with our skin. Its lipid profile closely mirrors our own sebum, allowing it to deeply moisturise, restore, and protect without clogging pores or disrupting the skin’s natural rhythm. Unlike synthetic creams filled with stabilisers and emulsifiers, tallow carries a full spectrum of bioavailable nutrients, including fat-soluble vitamins and conjugated linoleic acid (CLA), known for its anti-inflammatory and skin-repairing properties. We infused our balm with calendula and chamomile, two botanicals long celebrated for their ability to stimulate tissue regeneration, reduce inflammation, and support healing in conditions like eczema, dermatitis, and irritated skin. Ingredients 1 cup grass-fed beef tallow (ideally from suet, rendered at home or bought pure) 2 tbsp cold-pressed extra virgin olive oil (for a softer texture) 1 tsp unrefined beeswax (optional, for a firmer balm) 5–10 drops chamomile or calendula essential oil (optional, for calming irritation) Method Place the tallow and beeswax in a small glass jar or bowl. Set the jar in a saucepan with a couple inches of water (makeshift double boiler). Heat on low until fully melted. Remove from heat. Stir in the olive oil until smooth. Let it cool slightly, so it’s warm but not hot, then add essential oils if you like. Stir well (or whip for a more spreadable texture). Pour into a clean glass jar. Allow to cool at room temperature until solid. Keep covered in a cool place or the fridge if your home is warm. It will stay fresh for several months

August 11, 2025

Strawberry Cheesecake Ice Lollies

Dessert meets deep nourishment in these vibrant, creamy Strawberry Cheesecake Popsicles, a modern take on a nostalgic trea, crafted with a powerful blend of whole-food ingredients. Fresh strawberries and tangy Greek yogurt bring that classic cheesecake flavour, while the real magic lies in the functional ingredients hidden beneath the sweetness: grass-fed collagen peptides, beef organ powder, and bovine colostrum thanks to our all in one beef organ blend. Despite their nose to tail ingredients, these popsicles are smooth, fruity, and indulgently creamy, tasting like that nostalgic childhood dessert. Makes 9-10 depending on the size Ingredients 400g strawberries 1 1/2 cup organic Greek Yogurt 2 tbsp Organised 1/3 cup raw milk or full fat tinned coconut milk 2 tbsp raw honey or maple syrup Method Add the strawberries to a blender and blend until smooth. In a bowl mix together the yogurt, Organised, raw honey and coconut milk. Using a spoon or a jug add layers of the strawberry puree and yogurt mixture to the ice lollies mould. Optional: use a skewer to create some swirls for a marble effect. Place the ice lollies mould in the freezer overnight to set. Remove from the freezer and and run the mould under hot water fro 20-30 seconds then gently pull out the ice lollies.

August 05, 2025

Summer Steak Salad

This is not your average salad. Charred slices of steak, still warm and blushing pink, laid over bitter greens, sun-soaked vegetables, and soft slices of late-summer fruit. It’s bright, grounding, and built for appetite. The quiet centrepiece, though, is the vibrant green dressing. Sharp, herb-heavy, with a gentle kick from chilli and spring onions, it brings both lift and depth. But beneath the flavour sits something more substantial. Blended seamlessly into the mix are three deeply functional ingredients: grass-fed organ powder, collagen, and colostrum, all found in Organised. Collagen supports skin, joints, and gut lining. Colostrum delivers immune support and natural growth factors. Organ powder brings a broad-spectrum hit of vitamins A, B12, iron, and essential minerals from liver, heart, and kidney. It’s fresh, bold, and unapologetically built to nourish. Ingredients For the green dressing: A small bunch of fresh parsley (about 20g) 1 green bell pepper, stalks, seeds removed and chopped into pieces 1 green chilli, stalks, seeds removed and chopped into pieces 2 spring onions, chopped 1 heaped tbsp Organised The juice of 1/2 lemon 2 tbsp extra virgin olive oil 1 tsp raw honey A generic pinch of salt and pepper to taste For the rest of the salad: 1 grass fed steak, cooked to your liking 1 peach or nectarine, cut into thin slices 1/2 small cucumber, cut into slices 4-5 radishes, thinly sliced 2 spring onions, finely chopped Method To make the dressing add all the ingredients into a blender and blend until smooth. Add in the honey and mix well. Check for seasoning. Grill or pan fried the steak to your liking. We like it medium rare, 3 minutes on each side. Remove from the pan and let it rest on a chopping board for 3-5 minutes. Cut the steak into thin strips. Add all the salad ingredients to a large serving plate or bowl. Add the sliced steak on top and generously drizzle with the dressing. Store any leftover dressing in the fridge for 2-3 days.

August 05, 2025

Peaches & Raw Cream Smoothie

Juicy, sun-ripened peaches meet rich, velvety raw cream in this elevated take on a classic favourite. The sweetness of banana and peach is cut by the tang of Greek yogurt and the depth of raw cream, fats our ancestors prized, not feared. A spoonful of Organised’s organ blend slips in almost unnoticed, yet delivers iron, B12, and fat-soluble vitamins most smoothies wouldn’t dare touch. Soaked goji berries add a faint chew and trace minerals, rounding out a blend that’s more sustenance than snack. Serves 1 Ingredients 1 frozen banana 1 peach or nectarine, stone removed and chopped into pieces 3 heaped tbsp organic greek yogurt 2 tbsp organic raw cream 2 tbsp Organised 100ml organic raw milk or coconut milk to blend Optional: an handful of goji berries soaked in some warm water for 10 minutes Toppings: An extra spoonful of greek yogurt & a sprinkle of cacao nibs/ bee pollen Method Simply add all the smoothies ingredients into a blender and blend until smooth and creamy. Serve with your favourite toppings.

August 02, 2025

Beef Organ Bolognese

If there’s one thing we know to be true, organs are deeply nutrient-dense, gut-healing, and metabolic gold… but most people still don’t know how to cook them (or hide them). Enter this silky, umami-rich ragù that tastes like hours in a Nonna’s kitchen, with the added benefit of functional nutrition. Since courgettes are in season we love to turn them into spaghetti as they soak up perfectly the sauce, but any pasta of your choice will work too. Serves 4-5 Ingredients 1 white onion 1 celery stick 1 carrot 3 garlic cloves, crushed 500g organic grass feed beef mince 1 can (400g) chopped tomatoes 1 tbsp tomato puree 2 tbsp Organised A small bunch of basil leaves, finely chopped A drizzle of olive oil or a knob of butter for cooking Salt & pepper to taste Serve with: 1 spiralised courgette per person & plenty of freshly grated parmesan Method For best results add the onion, celery and carrot to a food processor and pulse few times until they are all chopped to a fine consistency. Alternative using a sharp knife dice them really small Add the olive oil or butter to a large frying pan on a medium heat. Once hot add in the chopped vegetables. Cook for 5-8 minutes until the onion starts to caramelise. Add in the crushed garlic and cook for 1 more minute. Keep stirring to prevent from burning. Add in the beef mince and stir everything together. Let the mince brown slightly for 5 minutes before adding in the tinned tomatoes, tomato puree and Organised. Mix everything well, turn the heat down to a simmer, cover with a lid and let the sauce cook gently for 40 minutes to 1 hour. Stir from time to time to prevent the sauce sticking to the bottom of the pan. Using a vegetable spiralizer or a peeler create ribbons or noodles out of your courgettes. Remove the sauce from the heat and add in the chopped basil. Season with salt and pepper. Stir the sauce through the courgetti and serve with plenty of grated parmesan.

July 27, 2025

Nose To Tail Caesar Salad

Now that we’ve nailed our homemade seed oil free mayonnaise, we’ve been making all of the classics we used to avoid. First up… Caesar salad, reimagined the Organised way. A nutrient-dense upgrade featuring crispy chicken, salty bacon, and a creamy Caesar dressing made with Organised, our blend of grass-fed organs, colostrum, and collagen. That means iron, B12, CoQ10, vitamin A, and gut-loving peptides… all in your lunch. Serves 2 Ingredients: 1 large head of romaine lettuce, chopped 2 organic chicken breast or 2 boneless thighs 4 rashes of organic bacon A generous sprinkle of parmesan cheese For the dressing: 4 heaped tbsp of our seed oil free mayo The juice of 1/2 lemon 1 tbsp extra virgin olive oil 2 tbsp parmesan cheese 1 tbsp Organised 1 tsp Worcestershire sauce 1 small garlic, crushed 1 tsp dijon mustard Salt and pepper to taste Method If you are using chicken breasts lightly bash them to an even thickness. Sear the chicken in a hot pan for 3-4 minutes on each side until golden. Transfer to the oven and cook at 180 degrees Celsius for 8-10 minutes until the chicken is cooked through. Remove from the oven and cut into chunks. To the same frying pan add the bacon rashes and cook until crispy. Remove from the pan and cut into large pieces. While the meat is cooking make the dressing. Simply add all the ingredients into a bowl and mix until well combined. To assemble the salad add the chopped romaine to a bowl followed by the chicken and bacon.Generously drizzle with the dressing and serve with plenty of grated parmesan on top

July 24, 2025

Homemade mayonaise (seed oil free)

You’ve cleaned up your meals. You’ve swapped the snacks. But your sauces? Still clinging to their inflammatory roots. Even the “clean” mayos are often built on industrial oils like rapeseed, sunflower, or soybean often rely on rapeseed, sunflower, or soybean oil as their base. These cheap shelf-stable oils oxidise easily, disrupting hormones, irritating your gut lining, and burdening your liver with every spoonful. But homemade mayo? It’s one of the easiest and most satisfying swaps you can make. This version uses boiled eggs and blends beautifully with cold-pressed extra virgin olive oil. It’s thick, creamy, and totally seed oil free, just healthy fats, real flavour, and simple ingredients your body actually recognises. Mayo doesn’t have to be a processed food, it can be a source of healing fat, bioavailable nutrients, and genuine satisfaction. Ingredients 5 hard boiled eggs 2 tbsp extra virgin olive oil 1 tbsp apple cider vinegar or lemon juice 1 tsp dijon mustard 1 tbsp Organised Salt to taste Method Simply add all the ingredients to a small blender (you can also use an immersion blender) and blend until really smooth and creamy. Taste for seasoning and if needed add more. If you like your mayonnaise tangier feel free to add another tablespoon of vinegar/lemon juice.

July 20, 2025

Whipped Feta Dip (with Colostrum)

We get it, we love posting stews and hearty recipes. But with the warmer weather, chances are you’re craving something a little lighter. Something cool, creamy, and crunchy. Enter… this whipped feta dip. It starts with the familiar tang of whipped feta and Greek yogurt, rich, airy, and spreadable. But what sets this apart isn’t just the texture or taste. It’s the quiet addition of colostrum, stirred through the base to create a dip that soothes the gut, supports immunity, and brings a silky dose of healing peptides to your summer spread. Known as “liquid gold” for a reason, colostrum is rich in growth factors, immunoglobulins, and gut-loving nutrients that work to seal the gut lining and strengthen resilience. The result? Zingy, indulgent, deeply savoury, and deceptively restorative. Perfect for scooping with cucumbers and radishes, spreading thick onto warm sourdough, or layering into a sun soaked platter with grilled lamb, olives, and herbs. Ideal for hot days, cool plates, and secretly sneaking real nourishment to your unsuspecting lunchtime guests. Ingredients 200g organic feta cheese 4 tbsp organic Greek yogurt The juice of 1/2 lemon 1 heaped tbsp Organised 1 tbsp extra virgin olive oil Salt and pepper to tasteServe with: Your favourite vegetables, grilled meat or fish Optional: a sprinkle of chopped parsley Method Simply add all the ingredients to a food processor and blitz until smooth and creamy. Transfer to a bowl and if using add a sprinkle of chopped parsley. Serve with your favourite seasonal vegetables, meat or fish. Store any leftovers in an airtight container in the fridge for 2-3 days.

July 17, 2025

Organ egg muffins

Want to take your organs on the go? These muffins fold beef liver, heart, and kidney into golden-yolked eggs, making nutrient density as easy as grabbing one from the fridge. Inside...bioavailable B-vitamins, CoQ10, and zinc from our organ blend. Grass fed collagen to support skin, joints, and gut lining. Colostrum for immune resilience and gut barrier repair. We fold in sautéed vegetables and a generous handful of parmesan, our beloved cheese, for that sharp, salty finish that brings it all together. All the nourishment you need, in a form that fits in your hand. Makes 8 muffins Ingredients 6 large organic eggs 1 bell pepper, chopped into small pieces 2 spring onions, finely chopped 50g parmesan cheese 2 tbsp Organised Salt & pepper to taste Drizzle of olive oil for cooking Method Preheat the oven at 180 degrees Celsius. Either grease a muffin tin with some butter or pop in the holes some silicon muffin cases. Add the olive oil to large frying pan on medium heat and once hot add in the chopped pepper. Fry for 5-8 minutes until slightly tender, add in the chopped spring onions and fry for 1 more minute. Remove from the pan and set aside to cool. In a large bowl whisk together the eggs, parmesan cheese, Organised and smoked paprika. Mix everything really well the add in the cooked vegetables. Stir to combine. Pour the mixture into the muffin holes. Optional to add an extra sprinkle of parmesan cheese if you like. Bake in the oven for 15-17 minutes until golden brown and cooked through. They are delicious either hot or cold

July 10, 2025

Bone Marrow Mash with Beef Organs

Elevate your comfort food repertoire with this rich, unapologetically nutrient dense twist on a classic...bone marrow mashed potatoes. Bone marrow is abundant in fat soluble vitamins A, D, E and K2 that support immune resilience, skin elasticity and joint health. It’s also one of the most concentrated sources of glycine, the calming amino acid essential for detoxification, restful sleep and tissue repair. Perhaps most intriguing of all, marrow, and animal fats more broadly, deliver the dietary cholesterol that forms the raw material for our sex hormones. While the body synthesises around 80% of the cholesterol it needs, the remaining 20% comes from foods like butter, eggs and this ancient delicacy, nutrient-rich animal fats our ancestors prized for vitality and reproductive health. This dish isn’t merely indulgent. It’s a celebration of bioavailable nourishment, hearty, mineral rich and startlingly affordable. (A marrow bone often costs just a few pounds, and the roasted bone can be simmered into broth later in the week.) Serve it alongside a seared steak, spoon it over braised greens, or let it shine as the centrepiece of your table, proof that comfort food can be both soul warming and deeply restorative. Ingredients 800g- 1Kg baking potatoes, peeled and cut into chunks 1 organic bone marrow, washed and pat dry A generous knob of butter 2 tbsp Organised 100ml organic raw milk Salt & pepper to taste Method Add the bone marrow to a baking tray and place in the oven at 180 degrees Celsius for 25 minutes. At this point you should start seeing lots of oil oozing out of the bone. Remove from the oven and let it cool down slightly until you can handle it with your hands. With a teaspoon or a knife scoop out the marrow from the middle of bone. Transfer it to a bowl and using a spoon mash it down. While the bone is in the oven add the potatoes to a large pot and cover with plenty of boiling water. Season with a generous pinch of sea salt. Cover with a lid and let the potatoes boil for 20-25 minutes until they are very soft and starts to fall apart. Drain and place back into the pan. Add in the butter, bone marrow, milk, Organised, salt and pepper. Start mixing everything using a fork then continue with a potato masher or hand blender until you have a creamy and fairly smooth consistency. Cook the steak to your personal taste. If you are cooking the spring onions add 2 spring onions cut in half lengthways. Grill or panfried the spring onions on each side for 2-3 minutes. Serve the steak with the bone marrow mash potato and spring onions or vegetables of your choice.

July 06, 2025

Choc Cherry Smoothie

You’d never guess this dreamy Choc Cherry Smoothie quietly delivers deep sleep, faster recovery, and natural hormone balance. Blended with creamy Greek yogurt, a touch of chocolate, and our beef organ blend for bioavailable iron and B-vitamins, it’s your new go to for hot days when you want to nourish and indulge in the same spoonful. Serves 1 Ingredients 1 frozen banana About 1 cup of fresh cherries, stone removed 2 tbsp organic Greek yogurt 2 tbsp Organised 200ml organic raw milk 1 tbsp cacao nibs Serve with: An extra dollop of Greek yogurt Some extra cacao nibs and bee pollen to sprinkle on top Method To make the smoothie simply add all the ingredients aside from the cacao nibs to a blender and blend until smooth and creamy. Add in the cacao nibs and pulse few times until they have broken down but not completely pulverised. Pour into a glass and serve with extra greek yogurt, cacao nibs and bee pollen our any other toppings of your choice.

June 24, 2025

Cherry Ripe Coconut Bars

Sink your teeth into something that feels like a memory, only better. These Cherry Ripe Coconut Bars combine the deep, jammy sweetness of ripe cherries, the chew of coconut, and the satisfying snap of dark chocolate. But beyond the flavour, there’s function in every layer. Collagen supports skin, joints, and gut lining. Colostrum helps seal and soothe the gut while fortifying your immune system. And the real magic? Organs stealthily working in the background to deliver bioavailable nutrients that support energy, mood, and hormone health. Together, they turn this treat into a functional ally... sweet, soft, creamy, and healing. Perfect cold from the fridge, crumbled into yoghurt, or slipped into your bag for a blood-sugar friendly boost on the go. Ingredients 400g fresh cherries 1-2 tbsp raw honey (depending on how sweet you like it) 1 tsp vanilla bean paste 2 cups shredded coconut 1 tbsp organic ghee 2 tbsp Organised 120g dark chocolate, we used 85% cacao Method Cut the cherries in half and remove the stones. Add the pitted cherries, honey and vanilla to a pan on a medium to low heat. Cook the cherries gently for about 25-30 minutes until you have chunky jam kind of consistency. Remove from the heat and let it cool down completely. Add the shredded coconut, ghee, Organised and cooked down cherries to a food processor and blitz really well until you have a fairly smooth and sticky consistency. Using your hands shape the mixture into bars. Place them on baking tray covered with parchment paper. Transfer to the freezer to set for at least 20 minutes. In the meantime melt the dark chocolate on a double boiler. Remove the bars from the freezer and using a fork dip them in the melted dark chocolate. Place them back on the parchment paper and transfer them to the fridge to set for the final 30 minutes. Enjoy straight away or store them in an airtight container in the fridge for up to a week.

July 03, 2025

Tiramisu Stuffed Dates

These Tiramisu Stuffed Dates beautifully merge the classic flavours of the iconic Italian dessert with plenty of nutrition. Plump Medjool dates are infused with coffee then are filled with creamy Greek yoghurt, supercharged with a scoop of our beef organ powder, bringing in bioavailable iron, B vitamins, zinc, and CoQ10. Being rich in collagen and colostrum it’s also ideal for skin, joint, and gut support. Indulgent in flavour yet powerful in benefits, these bite sized treats give you all the classic tiramisu elements, coffee, cream, and cocoa, in under ten minutes. They are guarantee to be an absolute crowd pleaser or the perfect sweet pick me up when you crave a moment of self care. Makes 12 dates Ingredients 12 large medjool dates 2 long espresso shots 150g organic Greek yogurt 1 heaped tbsp Organised 1 tsp vanilla bean paste 50g dark chocolate, we used 85% cocoa Method Make a slit in the middle of the dates and remove the pit. Place all dates into a large bowl. Pour over the coffee and let the dates marinate for 1 hour at least. In the meantime mix the Greek yogurt with Organised and vanilla bean paste.On a double boiler melt the dark chocolate. Drain the coffee from the dates and pat the dates dry using a tea towel or some kitchen paper. Stuff the dates with the yogurt mixture. Drizzle with the melted chocolate and place them in the fridge to set for 30 minutes. Enjoy straight away or keep in the fridge in an airtight container for 3-4 day

June 27, 2025

Lamb Koftas with Tzatziki

Juicy, herb-infused koftas with a tender char, finished with a cooling, lemony tzatziki that brings everything into balance. We start with grass fed lamb mince, seasoned generously with fresh parsley, mint, garlic, and warming spices, cumin, coriander, smoked paprika, to create that unmistakable Middle Eastern depth. These koftas are exactly the kind of meal that feels both rustic and elevated. They’re quick enough to throw together on a busy weeknight, but special enough to lay out for friends on a warm evening. Makes 8 koftas Ingredients For the koftas: 500g organic & grass fed lamb mince 2 tbsp chopped parsley 2 tbsp chopped mint 2 large garlic cloves, crushed 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp smoked paprika 2 tbsp Organised A generous pinch of salt and pepper For the tzatziki: 5 tbsp organic greek yogurt 1/2 medium cucumber, grated using the largest hole of a box grater 2 tbsp chopped mint The juice of 1/2 lemon 1 tbsp extra virgin olive oil 1 garlic clove, grated Salt & pepper to taste Extras: chopped tomatoes, pickled onions or any other seasonal vegetables of your choice Method Add all the koftas ingredients and using your hands mix well. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal or wooden skewers. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan. In the meantime make the tzatziki: simply add all the ingredients into a bowl and mix well. Serve the koftas with the yogurt sauce, chopped tomatoes and pickled onions. Store any leftovers in an airtight container in the fridge for 3-4 days.

June 19, 2025

Matcha Latte Skincare Gummies

Eat your skincare. Chewy meets functional in these Matcha Latte Gummies, a fun spin on your energising morning latte, now in gummy form. We start with ceremonial-grade matcha for earthy flavour, slow-release caffeine, and calming L‑theanine. It's also packed with antioxidants (especially EGCG), which protect against inflammation, glycation, and oxidative damage, three of the biggest drivers of skin ageing Collagen (found in Organised) delivers glycine and proline, the exact amino acids your skin needs to build new collagen. Meanwhile, gelatine improves hydration retention in skin tissue, strengthened connective tissue and brings back that soft, bouncy glow. No serums. No syringes Just chew your way to dewy. Makes around 20 gummies, depending on the size Ingredients 470ml (2 cups) milk 3 tbsp grass fed gelatine powder 2 tbsp Organised 2 tsp ceremonial grade matcha green tea powder 1 tsp vanilla bean paste 2 tbsp raw honey or maple syrup Method Add the milk, gelatine and Organised to a pan on a medium heat. Bring to a gentle simmer and using a whisk stir everything together until the gelatine has melted and you there are no lumps. Add the matcha powder to a small bowl together with 2-3 tablespoons of hot (not boiling) water. Using a bamboo or electric whisk mix everything really well. Remove the pan from the heat and add the matcha mixture, vanilla and honey. Give it a final mix and transfer to jug (so it’s easier to pour). Pour the mixture into a silicon mould or a glass container and transfer to the fridge for at least 2-3 hours until the gummies are completely firm and bouncy. Cut into squares or remove from the mould and store in an airtight container in the fridge for 4-5 days.

June 14, 2025

Spicy Organ Burgers

Burgers are one of the sneakiest meals to disguise organs into. You won’t taste the liver. Or the heart. But your body will know. Rich in bioavailable amino acids, B vitamins, and minerals, this is comfort food with serious credentials. Just season, shape, and sear. Serve with roasted veg or however you like your burgers, and feel good knowing you just delivered a serious boost of energy, immunity and overall nutrient density to your body. Ingredients For the burgers: 500g organic grass feed beef mince 1 red onion, finely chopped 2 garlic cloves, crushed 1 red chilli, finely chopped 1 tsp ground cumin 1 tsp ground coriander 1 tsp smoked paprika Your choice of organs (liver, heart, kidney etc) or 2 tbsp Organised 1 organic egg A generous pinch of sea salt and pepper Serve with: 1 large sweet potato, cut into thick round slices A drizzle of olive oil for roasting Salt and pepper to taste Few cherry tomatoes, cut into quarters Optional: a forkful of your favourite pickles or sauerkraut For the guacamole: 1 large avocado A handful of chopped coriander The juice of 1/2 lime A drizzle of extra virgin olive oil Salt and pepper to taste Method Add the sweet potatoes slices to a large baking tray and drizzle with some olive oil, salt and pepper. Rub everything in until all the slices are well coated. Roast in the oven at 200 degrees Celsius for 25-30 minutes until soft but still with a bite. To make the guacamole simply add all the ingredients to a bowl and mix well. Add all the burgers ingredients to a large bowl and using your hands or a spoon mix well until everything is throughly combined. Shape the mixture into small patties. Cook the burgers either on the barbecue or heat some olive oil or butter in a large frying pan on a medium heat. Cook the burgers on each side for about 3 minutes. Serve the burgers between 2 sweet potato slices with a dollop of guacamole on top, cherry tomatoes and pickled on the side. Store any leftovers in an airtight container in the fridge for 2-3 days.

June 11, 2025

Lemon & Ghee Bliss Balls

Our ancestors knew what modern nutrition often forgets...real nourishment comes from how nutrients work together. Certain vitamins, minerals, and compounds work best in partnership, and one such trio is vitamin C, ghee, and organ meats. In these Lemon, Ghee & Apricot Bliss Balls, that synergy comes alive. The zesty brightness of lemon doesn’t just wake up your taste buds, it delivers vitamin C to enhance iron absorption from grass-fed organs. Ghee adds a rich, buttery base, bringing gut-loving butyrate and fat-soluble vitamins A, D, and K2 to the table, essential for absorbing and using the nutrients within. It’s a trifecta of bioavailability: citrus to activate, ghee to carry, organs to rebuild. Your body gets what it needs, your taste buds get what they crave. Ingredients 200g dried apricots 1/2 cup desiccated coconut + extra for dusting The zest of 1 organic lemon 1 heaped tbsp ghee 2 tbsp Organised 1 tsp vanilla bean paste Method Add all the ingredients to a food processor and blitz for about a minute until you have a sticky paste when pressed between your fingers. Using your hands shape the mixture into small balls and dust them with some extra coconut. Enjoy straight away out store in an airtight container in the fridge for 7-10 days.

June 05, 2025

Thai Chicken & Organ Meatballs

These meatballs look innocent enough. But bite in, and you’re hit with fiery Thai flavour, then quietly fortified with beef organs, colostrum and collagen. It’s the kind of meal that tastes like comfort food but functions like nature's most bioavailable supplement. Sneaky nutrition never tasted so good. Infused with classic Thai aromatics like garlic, ginger, lime, and herbs, they’re juicy, zesty and fiery. Perfect for meal prep, snacking, or serving with rice and veggies, they’re a delicious way to bring extra nutrition into your everyday meals, without sacrificing a bit of flavour. Serves 4 Ingredients For the meatballs: 500g organic chicken breast 1 small courgette, grated 1 red chilli, finely chopped 1 tsp grated fresh ginger 1 garlic clove 2 spring onions, chopped 1 organic egg 4 tbsp Organised The zest of 1 lime 1 small courgette, grated A generous pinch of salt and pepper For the sauce: 1 can (400ml) organic full fat coconut milk 2 tbsp red Thai curry paste (read below for homemade recipe) 1 bell pepper, thinly sliced 1 spring onion, finely chopped The juice of 1/2 lime Salt to taste 1 tbsp ghee or butter for cooking Red Thai Curry paste: 4 medium red chillies, seeds removed and chopped 4 tsp coriander seeds 2 tsp cumin seeds 4 stems lemongrass, trimmed and chopped 2 tsp grated fresh ginger 4 shallots, peeled and chopped Grated zest and juice of 2 limes 2 tsp hot paprika Method To make the curry paste: To a dry pan add the coriander and cumin seeds. Place it on a medium heat and toast for 2-3 minutes until fragrant. Remove them from the pan and add them to a food processor together with all the other ingredients. Blitz really well until you have a fairly smooth paste. Store in an airtight container in the fridge for 3-4 days. To make the meal: Start by making the meatballs. Add all ingredients aside from the grated to a food processor and only pulse few times until you have a chunky mince consistency. Add in the grated courgette and mix well. The mixture will feel wet, that’s normal. Heat up some ghee or butter in a large frying pan on a medium heat. Using a tablespoon shape the chicken mixture into golf size balls and dot them around the pan. You might need to do this in batches. Cook the meatballs on each side for 2-3 minutes until slightly browned. Remove from the pan In the same pan, add a little more ghee or butter if needed, then stir in your Thai curry paste. Let it sizzle gently for a minute, this wakes up the aromatics. Pour in the coconut milk and stir until smooth. Add the sliced bell pepper and spring onion. Let everything simmer together for 5–6 minutes, or until the sauce thickens slightly and the peppers begin to soften. Return the meatballs to the pan. Spoon the sauce over them gently and let them simmer in the sauce for another 8–10 minutes, or until cooked through. Right at the end, squeeze in the lime juice and adjust salt to taste.

May 21, 2025

Whipped Butter Stuffed Dates

If you've experienced the irresistible creaminess of Organised, you already know you're in for a treat. Each plump, caramel-like Medjool date is generously filled with whipped organic raw butter infused with our subtly nourishing beef organ blend, undetectable to the palate but deeply appreciated by your body. Sprinkled generously with finely chopped, intensely bittersweet 85% dark chocolate, each bite provides a satisfying contrast that dances on your taste buds. A final touch of flaky sea salt accentuates every creamy, sweet, and chocolatey nuance, transforming simplicity into something extraordinary. It’s a no-fuss, high-impact snack: Salty, sweet, mineral-rich and sneakily nourishing. Ingredients 15-16 large medjool dates 200g organic raw butter, room temperature 2 tbsp Organised 100g dark chocolate (we used 85% cocoa),finely chopped A generous sprinkle of sea salt Method Add the butter and Organised to a food processor and blitz for 20-30 seconds until everything is combined and the butter has a fluffy/whipped consistency. Don’t over blitz it as it might separate. Transfer the whipped butter to a bowl together with the finely chopped chocolate and mix well. Make a slit in the middle of the dates and remove the pit. Stuff the dates with about 1 teaspoon of the butter mixture. Gently press them to close them and sprinkle with a pinch of sea salt. Enjoy straight away or store in the fridge for up to a week. Remove from the fridge and let them sit at room temperature for 20-25 minutes before serving.

May 16, 2025

Raw Milk Strawberry Smoothie Bowl

Slow-grown, soil-fed, this is a deeply nourishing way to start the day. Sun-ripened strawberries, bursting with vitamin C and natural sweetness, meet raw milk straight from the source: unprocessed, enzyme-rich, and full of the kind of fats that feed your nervous system and steady your hormones. Greek yogurt adds a probiotic-rich creaminess, while a spoonful of our organ blend brings in the minerals modern diets leave behind... zinc, B vitamins, and iron in their most bioavailable form. It’s the kind of food your body knows what to do with: creamy, grounding, and deeply replenishing. Serves 1 Ingredients 1-2 frozen bananas A generous handful of fresh strawberries 120ml (1/2 cup) organic raw milk 1 heaped tbsp organic greek yogurt 2 tbsp Organised Toppings A sprinkle of shredded coconut A sprinkle of bee pollen Extra chopped strawberries Or any other toppings of your choice Method Add all ingredients into a food processor for blender and blend until smooth and creamy. Pour into a bowl and too with your favourite toppings.

May 10, 2025

Kimchi Scrambled Egg Bowl

If your gut and your hormones could design a breakfast together, it might look like this. Creamy scrambled eggs laced with spicy kimchi (hello fermented goodness), iron-rich beef organs, buttery avocado, juicy tomatoes, and earthy mushrooms, all layered into one umami rich bowl. This bowl gives you high-quality fat, bioavailable iron, gut-supporting ferments, and just enough spice to wake you up properly. It’s especially great if you struggle with sluggish digestion or hormonal bloating in the mornings. Serves 1 Ingredients 2 organic eggs 1 tbsp Organised 2 heaped tbsp grated parmesan Salt & pepper to taste A handful of cherry tomatoes 5-6 chestnut mushrooms, sliced 1/2 avocado, sliced A forkful of kimchi 1 spring onion, finely chopped Optional: an extra sprinkle pf parmesan to serve Method Add the cherry tomatoes to a baking tray, drizzle with some olive oil, salt and pepper and roast in the oven at 200 degrees Celsius for around 20 minutes. Add a drizzle of olive oil to a pan on a medium heat and once hot add in the sliced mushrooms. Cook for 10-15 minutes until all the water from the mushrooms has evaporated and they are slightly browned around the edges In a bowl whisk together the eggs, Organised, parmesan, salt and pepper. Melt some butter or ghee in a large frying pan. Once hot pour in the egg mixture. Using a metal spatula swirl it around until you have some fluffy scrambled eggs. Serve your eggs with the roasted tomatoes, mushrooms, avocado, kimchi, chopped spring onion and a sprinkle of parmesan if using.

May 03, 2025

Strawberries & Raw Cream

It’s that time of year when strawberries are sweetest, and raw milk is at its highest yield. No better time to stir in some organs, colostrum and make this nourishing dessert. Raw dairy isn’t just decadently creamy, it’s brimming with bioavailable nutrients and living enzymes that support gut health, immune function, and nutrient absorption. Rich in fat-soluble vitamins A, D and K2, alongside beneficial probiotics, raw cream helps you assimilate the nourishing organ, colostrum, and collagen blend in this dessert. Here’s a little-known bonus: biting into just harvested strawberries: no rinsing, with a whisper of local soil left on their surface introduces beneficial environmental microbes to your gut, enriching your microbiome. Want to pick your own? We found your nearest strawberry-picking patch, ready your baskets! Serves 2 Ingredients 300ml (1 1/2 cup) organic raw double cream, chilled 2 tbsp Organised 1-2 tbsp raw honey For the strawberries: 400g organic strawberries 1 tbsp raw honey Method Chop the strawberries into small pieces. Add them to a bowl together with the raw honey. Mix really well and let them sit for 10 minutes so they become really juicy. Add the double cream and Organised to a bowl and whisk everything together either using a hand whisk or an electric one. When the cream starts to thicken up add in the raw honey. Whisk again until well combined. To assemble add a layer of strawberries to a glass and top with a layer of the whipped cream. Repeat one more time and finish it off with some strawberries on top. Enjoy straight away or store in the fridge for 1-2 days.

May 02, 2025

Cottage Cheese Breakfast Tacos

This is what happens when a high-protein breakfast meets nose to tail nourishment. These tacos use a base of cottage cheese, parmesan, and a scoop of Organised to create crispy little golden rounds, packed with B12, iron, collagen and colostrum, without tasting like it. Top them with soft scrambled eggs, bacon, avocado and a sprinkle of spring onions… and suddenly, “I had tacos for breakfast” sounds like a wellness flex. Whether you’re looking to fuel up after a workout or just need a quick, protein-rich breakfast, these tacos are the ideal choice. Ingredients 4 tbsp organic cottage cheese 4 tbsp grated parmesan cheese 2 tbsp Organised Serve with: Scrambled eggs Bacon or meat of your choice Sliced avocado A sprinkle of chopped spring onions Method Line a large baking tray with some parchment paper. In a bowl mix together the cottage cheese, parmesan and Organised. Add 1 tablespoon of the mixture to the baking tray and spread it to form a round shape. Repeat the same for the remaining mixture until you have 4 small tacos. Bake in the oven at 200 degrees Celsius for 30-35 minutes until the edges of the tacos are slightly charred. Remove from the oven and let them cool down completely on the tray. This is really important otherwise they will fall apart. Peel off the tacos from the baking paper and serve with your toppings.

April 27, 2025

Colostrum Caramel Clusters

These Colostrum Caramel Chocolate Clusters are the perfect bite-sized treat: sweet, creamy, and indulgent. Soft, caramel-like dates are mixed with creamy Greek yogurt and our beef organ blend, with colostrum. They’re then coated in rich dark chocolate for the ultimate combo of texture and flavour. Naturally sweetened, super satisfying, and packed with feel good ingredients, they’re a no-bake treat you’ll want to keep in your freezer at all times. Ingredients 250g organic Greek Yogurt 12-13 medjool dates - pitted 4 tbsp Organised 150g dark chocolate ( we used 85% cocoa), melted A sprinkle of sea salt Method Chop the dates into small pieces. Add the dates, yogurt and Organised to bowl and mix everything together. Line a baking tray with some parchment paper. Shape the yogurt mixture into round clusters. Transfer the tray to the freezers to set for about 3-4 hours or until the yogurt is completely frozen. Remove from the freezer and dip the clusters into the melted chocolate until they are fully coated. Place them back onto the baking tray and sprinkle a pinch of sea salt. Let them set in the fridge for 30 minutes until the chocolate is fully solid. Enjoy straight away or store in the freezer for a couple of months.

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