Research

Account

Peaches & Raw Cream Smoothie

By Kaya Kozanecka

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.

Published on: August 05, 2025

Latest articles

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

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.

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.

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.

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

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.

More than just a supplement

All-in-one, 100% grass-fed beef protein powder, enriched with collagen, colostrum and beef organs. Designed to replace multiple supplements using whole-food nutrition.

Inside organised

Beef Protein

Bovine Collagen

Bovine Colostrum

Bovine Organ Complex

(Liver, Heart, Kidney, Spleen, Lung)

Celtic Sea Salt

Raw Honey

Maple Syrup

Organic Dates

Buy Now

Blue packaging for the 'Organised' whole food organ blend product, emphasizing nutrition and longevity benefits.

NO SUGAR ADDED

NO FLAVOURINGS

NOTHING ARTIFICAL

NO STEVIA OR ERYTHRITOL

NO PESTICIDES

Peaches & Raw Cream Smoothie

Latest articles

Leave a comment

More than just a supplement