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Pumpkin Cheesecake Cups

By ELISA ROSSI

All the cosy flavours of pumpkin pie, reimagined into creamy, no-bake cheesecake cups that feel indulgent and nourishing. Blending real pumpkin, warming spices, and a silky filling, this recipe sneaks in a gentle boost of our beef organs powder, collagen, and colostrum to support your gut, skin, joints and overall vitality.

Silky, creamy and satisfying, these no bake cheesecake pots are the perfect balance between comfort and nourishment.

Ingredients

For the cheesecake mousse:

170g organic cream cheese
120g organic greek yogurt
2 tbsp raw honey
1 scoop Organised

For the pumpkin layer:

400g pumpkin puree
120g organic greek yogurt
2 heaped tbsp organic cream cheese
1 tbsp raw honey
1 tsp ground cinnamon
1/2 tsp ground ginger

For the coconut crumble:

A generous handful of coconut chips
1 tsp coconut oil or butter
1 tsp raw honey

Method

To make the coconut crumble add the coconut chips to a dry pan on a medium heat.
Toast them for few minutes until they turn slightly golden then add in the coconut oil and honey. Stir everything really well then remove from the heat.
Transfer to a plate covered with parchment paper and let it cool down completely. To make the cheesecake mousse layer add all the ingredients into a food processor and blitz until smooth. You can also do this by whisking all the ingredients into a bowl until well incorporated. Repeat the same process for the pumpkin layer.
To assemble layer the cheesecake mousse with the pumpkin cream and top with a generous sprinkle of the coconut crumble.

Published on: October 28, 2025

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Pumpkin Soup

Want to make use of the softening pumpkins still sitting on your porch? Instead of letting them go to waste, why not turn those autumn remnants into something truly nourishing. Silky smooth, lightly spiced, and deeply satisfying, this pumpkin soup blends roasted pumpkin’s natural sweetness with the nutrient density of our beef organs powder which is also rich in collagen and colostrum. Every spoonful delivers warmth and whole-body nourishment, making it a perfect meal for colder days or whenever your body craves something grounding and hearty Simple ingredients, vibrant flavour, and a subtle boost of functional nutrition come together in one cosy, golden bowl. Serves 4 Ingredients 1 medium size squash (we love onion or kobucha squash), seeds removed and cut into chunks 1 white onions (skin on), chopped into quarters 4 cloves of garlic, skin on 1 tsp smoked paprika 1 tsp ground coriander 1/2 tsp ground cinnamon 2 medium size carrots, chopped into small pieces 1 stick of celery, finely chopped 400-500ml bone broth, recipe in one of my previous reel! 200ml raw cream 2 tbsp Organised A generous drizzle of extra virgin olive for roasting + cooking Salt and pepper to taste Serve with: A drizzle of raw cream A generous sprinkle of parmesan cheese A sprinkle of chilli flakes Method Add the squash, onions and garlic cloves to a large baking tray. Generously drizzle with some olive oil, salt and pepper. Toss everything together so it’s all evenly coated. Roast in the oven at 180 degrees Celsius for around 30 minutes until the squash is soft. In the meantime add a drizzle of olive oil in a large pan on a medium heat. Once hot add in the chopped celery and carrots. Cook for 8-10 minutes until they start to soften. Remove the skin from the onions and squeeze out the garlic flesh from their skins. Transfer all the roasted vegetables to the pan together with the other veggies and pour in bone broth. Blend until smooth and creamy. Add in the raw cream and Organised and mix well. If you prefer a runnier consistency add more bone broth. Taste and adjust for seasoning. Serve the soup with a drizzle of raw cream, parmesan cheese and some chilli flakes.

Carrot Cake Bliss Balls

These Carrot Cake Bliss Balls have all the warm nostalgic flavours of classic carrot cake, in a wholesome, bite-sized form. Naturally sweetened with raisins and brightened by a splash of orange juice, they’re perfectly balanced with the creamy richness of shredded coconut and fresh carrots. What makes these bliss balls extra special is their powerful nutrient boost... our beef organs powder for deep nourishment, collagen for skin and joint support, and colostrum for gut and immune health. Together, they create the most perfect nourishing snack, perfect for on-the-go energy or whenever you fancy a sweet bite. Makes 10-12 bliss balls depending on the size Ingredients 1 1/3 cup shredded coconut + extra for coating 1/2 cup sultanas or raisins 1 small carrot, grated using the smallest hole of a box grater 2 tbsp Organised 2 tbsp freshly squeezed orange juice The zest of 1 organic orange 1 tsp ground cinnamon 1/2 tsp ground ginger Method Add the coconut and Organised to a food processor. Blitz until you have a coarse kind of flour. Add in the rest of the ingredients and blitz well until you have a sticky mixture when pressed between your fingers. If you find the mixture a bit too wet add another tablespoon of shredded coconut. Roll the mixture into balls and coat them in some extra shredded coconut. Enjoy straight away or store in an airtight container in the fridge for 3-4 days.

Lamb liver pâté

If you were to bring up liver to your grandparents, chances are they'd smile and mention pâté. Smooth, rich, and spread thick over warm toast, liver pâté was once a Sunday staple, the kind of nourishing luxury that made its way into every family kitchen. Somewhere along the way, we forgot that this old-fashioned dish was also one of the most nutrient-dense foods on earth. Brimming with vitamin A, B12, folate, and iron, nutrients most of us are now deficient in, liver pâté is ancestral wisdom disguised as comfort food. Here’s how to bring it back the way our grandparents knew it... simple, elegant, and deeply nourishing. Serves 4 Ingredients 400g organic lamb liver, chopped into small pieces 2 shallots, finely chopped 2 garlic cloves, finely chopped 250g raw butter, at room temperature and chopped into cubes A few sprigs of fresh thyme 100ml double raw cream 2 tbsp Organised A generous sprinkle of salt and pepper A drizzle of olive oil for cooking Method Add the oil to a large pan on a medium heat. Add in the shallots and cook for 5-8 minutes until they start to caramelise. Add in the garlic and cook for 1 more minute until fragrant. Add in the chopped liver and cook and cook for 8-10 minutes until they are slightly golden and cooked through. Add in the thyme and stir to combine. Remove from the pan and add to a food processor. Blitz for about 30 seconds. To the pan add in the cream and using a wooden spatula scrap all the brown bits from the bottom of the pan. Bring to a boil then remove from the heat and add to the food processor. Blitz again until well combined. Reserve about 80g of the butter and gradually add in the rest to the food processor until is all well combined with the liver and you have a smooth and lump free texture. Add in Organised and blitz again. Melt the rest of the butter. Transfer to a glass jar or bowl and cover the top with the melted butter. Add few sprigs of thyme for decoration and place in the fridge to set for 2-3 hours until fully solid on top. Serve with carrot sticks and soft boiled organic eggs. Store any leftover in the fridge for up to a week.

Crispy Lamb Stuffed Sweet Potatoes

A dish that truly belongs to Autumn. Sweet potatoes, with their gentle sweetness and slow-burning starch, are nature’s gift in this season of shorter days. Pair them with grass-fed lamb, rich in heme iron, zinc, and the deep flavour only well-raised animals provide This recipe brings those two together, with a little fire from harissa and a nutrient-dense boost from Organised. The result? Crispy, spiced lamb nestled into soft sweet potato boats, topped with a bright parsley mint salad and a cooling dollop of yogurt. Serves 4 Ingredients 4 medium size sweet potatoes 500g organic grass fed lamb mince 3 garlic cloves, crushed 2 heaped tbsp harissa paste 2 tbsp Organised Salt & pepper to taste For the salad: 200g cherry tomatoes, cut into quarters 1/2 red onion, finely chopped 1/2 medium size cucumber, cut into small pieces A generous handful of parsley, finely chopped A generous handful of fresh mint, finely chopped A glug of extra virgin olive oil Salt & pepper to taste Serve with a dollop of organic Greek yogurt Method Using a fork pierce all over the sweet potatoes. Place them on a baking tray and roast them in the oven at 180 degrees Celsius for 40-45 minutes until they are cooked through. In the meantime make the filling. Add a drizzle of olive oil to a large frying pan on a medium heat. Brown the lamb mince for 5-6 minutes. Avoid overcrowding the pan to get a good sear. Stir in the garlic and harissa paste and cook for another minute. Add in Organised and mix everything well. Season with salt and pepper. To make the salad simply mix all the ingredients into a bowl. Cut in half the sweet potatoes and divide the lamb filling between them. Add the chopped salad on top and serve with a dollop of greek yogurt.

Turkish Eggs with Colostrum

A dish for slow mornings. Turkish eggs, softly poached, slipped into garlicky yogurt, and finished with melted butter spiked with chili, are the kind of breakfast that asks you to linger. It’s not a breakfast for rushing out the door, but one that steadies and restores. Here, the yogurt is lifted with colostrum, nature’s first milk, rich in immunoglobulins and growth factors our modern diets too easily forget. Swirl the chili butter through, tear bread into the bowl, and you have a dish that feels generous, alive and deeply fuelling. Serves 1 Ingredients 1 tsp Aleppo chilli flakes 2 tbsp extra virgin olive oil 200g organic Greek yogurt 1 garlic clove, crushed 2 tbsp Organised 2 organic eggs Salt & pepper to taste Serve with: a small handful of chopped dill Method Add the chilli flakes and olive oil to small pan on a very low heat. Simmer for 5-8 minutes until the oil has turned to a bright red colour. Remove from the heat and let it cool down completely. In a bowl mix together the yogurt, garlic, Organised, salt and pepper. Set aside. Bring a pot of water to a boil. Gently add in the two eggs and cook them for 6 minutes. Drain the eggs and rinse under some cold water. Peel them and cut them in half. To assemble spread the yogurt on a bowl and add on top the soft boiled eggs. Drizzle with the chilli oil and sprinkle with the chopped dill.

Organ Stuffed Beef Tacos

These crisp lettuce leaves make the lightest of wrappers, but what they hold is anything but ordinary. The mince here isn’t just beef, it’s folded with organ meats, collagen, and colostrum, bringing back the kind of nutrient density our diets once took for granted. For most of human history, these were the cuts that mattered. Liver for strength, heart for stamina, lung for longevity, prized foods that carried the weight of survival. Muscle meat was secondary, often the last thing eaten once the real treasures were gone. Today, tucking them into a dish like this is a way to disguise them best, slipping the forgotten parts of the animal back into the everyday, without needing to sit down to a plate of kidneys on toast. Serves 2 Ingredients 500g organic grass fed beef mince 1 pointed red pepper, chopped into small pieces 200g green beans, trimmed and finely chopped 2 spring onions, finely chopped A thumb size piece of ginger, grated 1 tbsp fajita/taco spice mix 1/2 tsp garlic granules 2 tbsp Organised Salt and pepper to taste Serve with: Small lettuce leaves 1 avocado The juice of 1/2 lime A sprinkle of chopped coriander Salt and pepper to taste Method Add a drizzle of olive oil to a large frying pan on a medium heat. Add in the mince, try not to overcrowd the pan so it gets a good sear. Brown the mince for 5-6 minutes. Remove from the pan and set aside on a plate. To the same pan add in the chopped greens beans and pepper. Cook for 5-8 minutes until the vegetables are starting to go soft. Add in the grated ginger and cook for 1 more minute. Add the mince meat back into the pan with the vegetables, spices, Organised and garlic granules. Mix everything really well and cook for the final 2 minutes. Using a fork mash down the avocado until you have a chunky quacamole, season with the lime juice, salt and pepper. Fill up each lettuce leaf with the mince mixture and top with a dollop of guacamole and sprinkle of coriander on top.

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

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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

Pumpkin Cheesecake Cups

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More than just a supplement