Recipes

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.

April 23, 2025

Beef Organ Cacao Mousse

A mousse that nourishes like a broth and tastes like pure indulgence. Lusciously creamy, rich with raw cacao, and hiding the powerful gift of whole animal nutrition, this mousse is the perfect union of decadent and deeply healing. Avocados bring the buttery base, raw honey sweetens with minerals in tow, and our Organised beef organ powder slips in quietly… no taste, just potent nourishment. We melt in 85% dark chocolate for that silk-on-the-tongue feel, then crown it with tangy Greek yogurt and a scatter of berries. It’s the kind of dessert that leaves your skin glowing, your iron topped up, and your inner child very, very happy. Serves 2 (but we won’t judge if it becomes a solo moment of bliss) Ingredients 2 ripe avocados 4 tbsp raw cacao powder 4 tbsp date paste or raw honey 4 tbsp Organised 50g dark chocolate (we used 85% cocoa), melted Serve with: Few dollops of Organic Greek Yogurt A handful of berries of your choice Method Add the avocado flesh, raw cacao powder, date paste and Organised to a food processor and blitz well until you have a smooth consistency. If you find some avocado chunks scrape the sides of the food processor and blitz again. Add in the melted dark chocolate and blitz for the final time until everything is well incorporated. Divide the mousse between 2 pots/ glasses and top with some yogurt and berries. Enjoy straight away or store in the fridge for 2 days.

April 18, 2025

3-ingredient Easter Eggs (and one of them is organs)

Send your little one on an Easter Egg hunt for...organs. (But we promise they will never know). The perfect treat for little hands that just can’t get enough. Or for big hands carving out a little indulgent moment, perhaps with a cup of raw milk. Inside? A naturally sweet date caramel blended with a scoop of Organised (yes, even here), wrapped in silky 85% dark chocolate. Just three real ingredients. No syrups, no fillers. Just whole-food, ancestral goodness, dressed up as an Easter classic. Makes 6-7 eggs depending on the size Ingredients 12-13 medjool dates - pitted 4 tbsp Organised 200g dark chocolate ( we used 85% cocoa) Method Add the dates to a large bowl and cover with some boiling water. Let the dates soak for about 10 minutes. Drain the dates. Add the dates to a blender together with Organised and about 2 tbsp of water. Blend until you have a smooth, creamy consistency. If your blender is struggling add more water, scrape the sides and blend again. Melt the dark chocolate on a double boiler. Once melted pour a little into each mould, covering the base and the sides. You want your egg moulds to be about 1/2 full. Save the remaining chocolate for later. Add a dollop of the date caramel in the middle of each egg. Place the moulds in the fridge for at least 30 minutes until the chocolate has set. Remove the moulds from the fridge and cover the date caramel with a thin layer of melted chocolate. Place the eggs in the fridge for the final 30 minutes until fully set. Enjoy straight away or store in the fridge for 1 week.

April 16, 2025

Iced Colostrum Matcha (with Raw Milk)

The gut healing trio to restore balance on a cellular level: Raw milk Raw milk is a living food. unpasteurised and unhomogenised, it contains naturally occurring probiotics (like lactobacillus), immunoglobulins, lipase, lactoferrin, and a full spectrum of enzymes that aid in nutrient absorption and immune modulation. Colostrum Nature's first food, floods the body with growth factors like IGF-1 and TGF-β, which have been shown to stimulate intestinal cell regeneration and reduce gut permeability (aka "leaky gut"). It also delivers immunoglobulins (IgG, IgA) that help balance immune response and protect against pathogens, acting as a form of passive immunity while strengthening the gut lining. Bovine collagen Specifically type I and III collagen found in bovine sources provide structural proteins necessary for rebuilding the gut epithelium. Glycine, proline, and hydroxyproline, abundant in collagen, support tight junction repair, reduce systemic inflammation, and fuel the production of glutathione, the body’s master antioxidant. And lately we've been pairing this trio with a creamy matcha: The gentle lift of l-theanine with its antioxidant richness that complements gut repair by reducing oxidative stress and inflammation. It also helps regulate cortisol, which is crucial for gut healing given the tight relationship between the HPA axis and the enteric nervous system. Ingredients 1 tsp ceremonial grade matcha green tea powder 1 tsp raw honey 1 tbsp Organised 250ml organic raw milk A handful of ice cubes Method In a small bowl add the matcha green tea powder. Add in 3 tbsp of hot water. Make sure to use hot, not boiling water as that might spoil the benefits of the matcha. Using a bamboo or an electric whisk mix everything really well. Add the raw milk and Organised to a glass and whisk until well combined. Add few ice cubes to the glass and pour in the matcha mixture. Stir and enjoy! Are you a coffee or matcha drinker? Or a mysterious but equally delicious third option?

April 09, 2025

Hot Honey Bowls with Beef Organs

Warning: you might crave this meal for the rest of the week (and your body will thank you for it). Sweet, spicy, and packed with nutrients, this Hot Honey Ground Beef Bowl is the perfect balance of bold flavours and wholesome ingredients. Savoury ground beef is infused with a sweet-heat kick from hot honey and boosted with our nutrient-dense beef organ powder. It’s served over caramelised roasted sweet potatoes, creamy avocado, and protein-rich cottage cheese for a meal that’s as satisfying as it is nourishing. Serves 2 Ingredients 2 medium size sweet potatoes - cut into cubes 1 tsp garlic granules 1 tsp smoked paprika 1 shallot - finely chopped 1 garlic clove - crushed 500g organic beef mince 2 tbsp Organised 1 ripe avocado 4 tbsp organic cottage cheese A drizzle of olive oil for coking Salt & pepper to taste For the dressing: 2 tbsp raw honey The juice of 1/2 lemon 1/2 tbsp chilli falkes A pinch of salt and pepper Method Add the sweet potatoes to a large baking tray and drizzle with some olive oil, garlic granules, smoked paprika, salt and pepper. Toss everything together and roast in the oven at 180 degrees Celsius for 30-35 minutes until the potatoes are cooked. In the meantime, add a drizzle of olive oil to a frying pan on a medium heat and once hot add in the shallots. Cook for 5 minutes until it starts to caramelise. Add in the crushed garlic and spice blend, stir everything together and cook for 1 more minute. Add the ground beef, break it down using a wooden spoon. Add in the Organised, mix well and cook on a medium heat for 10-15 minutes. To make the dressing simply mix all the ingredients into a small bowl until well combined. Divide the sweet potatoes and ground beef between 2 bowls. Cut the avocado in half, slice it and add it to the bowls together with the cottage cheese. Drizzle everything with the hot honey dressing

April 05, 2025

Sweet Potato Chocolate Smoothie

This sweet potato chocolate smoothie is thick, creamy, and naturally sweet, like a decadent milkshake, but packed with nutrients thanks to our beef organ blend loaded with vitamins, minerals, and complete protein to fuel your skin, hormones and energy. The sweet potato adds a silky texture and subtle caramel notes, blending perfectly with rich raw cacao powder. It’s indulgent yet wholesome, the perfect way to fuel your day. One sip, and you’ll be hooked Serves 1 Ingredients 1 frozen banana 1/4 of a baked sweet potato - peeled 2 tbsp Organised 1 tbsp organic greek yogurt 2 tbsp raw cacao powder 2 dates - pitted About 230ml (1 cup) raw milk to blend Optional: serve with some extra greek yogurt and a dusting of raw cacao powder Method Simply add all the ingredients to a blender and blend until smooth and creamy. Serve with a dollop of Greek yogurt and a dusting of raw cacao powder.

March 30, 2025

Organ Breakfast Wraps

If you struggle to get organs into your day to day, we’ve just come up with a breakfast recipe so good, so easy, you’ll be hooked from the first bite. Made with fluffy eggs, savoury Parmesan, and our nutrient-dense beef organ powder, these wraps are light, flavourful, and loaded with essential nutrients. We love to serve them with tender, slow-cooked beef that melts in your mouth, earthy sautéed mushrooms, and creamy avocado for the perfect balance of richness and freshness. Whether you’re meal-prepping or making a quick, nourishing breakfast, this wrap is about to become your new go-to. Makes 1 wrap Ingredients: 1 organic large egg 1 tbsp Organised 1 tbsp grated parmesan cheese A pinch of sea salt A knob of butter or ghee for cooking Filling: Slow cooked beef or leftover roasted chicken Sautéed mushrooms Sliced avocado A sprinkle of chopped spring onion Method In a bowl whisk together the egg, Organised, parmesan cheese and salt. Mix until all the ingredients are well combined. Add the butter to a frying pan on a high heat. Once it starts to bubble add in the egg mixture. Using the back of a spoon spread it around the pan to create a round shape. Cook for 1-2 minutes on one side then flip on the other side. Transfer to a plate and top it with fillings of your choice. Store the wraps in a container ion the fridge for 3-4 days.

March 27, 2025

Fried dates with olive oil & yoghurt

If you love nourishing on that fine line between sweet and savoury, oh do we have a treat for you Sweet, sticky medjool dates sizzling in the richness of olive oil until their caramelised edges turn almost crispy, giving way to that molten, buttery centre. And of course a whisper of flaky sea salt to catch the light. If we had to decide our dream Organised yogurt bowl, this might just be it. We’re blending thick, velvety greek yogurt with a touch of cinnamon and our nutrient packed organ, collagen and colostrum blend, adding a subtle earthiness and a hit of protein to keep it balanced and deeply nourishing. Serves 1 Ingredients 240g (1 cup) organic Greek yogurt 2 tbsp Organised 4-5 medjool dates - pitted A knob of ghee or butter for cooking A dust of cinnamon A drizzle of extra virgin olive oil A sprinkle of flakey sea salt Method In a bowl mix the yogurt with Organised until well combined. Add the ghee to a frying pan and on a medium heat and once hot add in the dates. Fry them on each side for 2-3 minutes until slightly crispy. Remove them from the heat and let them cool down slightly. Add them to the bowl with the yogurt. Serve with a dust of cinnamon, a drizzle of extra virgin olive oil and a sprinkle of flaky sea salt.

March 23, 2025

Cheesecake stuffed dates

You thought our chocolate ghee dates were addictive… Creamy. Crunchy. Sweet. Nourishing. Cheesecake-Stuffed Dates are our go to when we want something indulgent without the crash. They’re rich, energising, and secretly packed with organ fuelled goodness. Inside each bite: a silky cream cheese and Organised blend : loaded with vitamins, minerals, and complete protein to fuel your skin, hormones, and energy. Dunked in dark chocolate for that satisfying snap, then topped with pomegranate seeds for a burst of freshness. Ingredients 12-14 medjool dates 125g organic cream cheese 1 tsp vanilla extract A scoop of Organised 100g dark chocolate - we used 85% cocoa - melted A handful of pomegranate seeds to sprinkle on top Method In a bowl mix together the cream cheese, Organised and vanilla extract. Make a slit in the middle of dates and remove the pit. Stuff the dates with the cream cheese mixture. Dip the dates into the melted dark chocolate and decorate them with 2-3 pomegranate seeds. Place them on a baking tray covered with parchment paper and transfer them to the fridge to set for 30 minutes. Enjoy straight away or store them in airtight container in the fridge for 3-4 days.

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