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Apple Pie Raw Milk Smoothie

By ELISA ROSSI

This smoothie tastes like autumn in a glass — creamy, spiced, and naturally sweet. It blends all the comfort of apple pie with functional ingredients that nourish you from within. Alongside apples, bananas and cinnamon, we added our beef organ powder which is also rich in collagen, and colostrum, supporting gut health, glowing skin, and steady energy.

It’s wholesome, satisfying, and sneakily packed with nutrients — the kind of everyday indulgence that makes you feel as good as it tastes.

Serves 1

Ingredients

1 frozen banana

1 apple - core removed and chopped into pieces

1/2 tsp mixed spice

1 scoop Organised

3 tbsp Organic greek Yogurt

About 200ml organic raw milk to blend

Serve with:

An extra dollop of greek yogurt

Simply add all the ingredients into a blender and blend until smooth and creamy. Add more raw milk if needed.

Serve with an extra dollop of greek yogurt on top.

Published on: November 13, 2025

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Melt In The Middle Chocolate Fondant

Say hello to the ultimate cosy-night-in dessert: rich, gooey, melt-in-the-middle chocolate puddings made with just three simple ingredients. Dark chocolate for that deep, luxurious flavour, organic eggs to create the perfect light-but-fudgy texture, and our beef organ powder for a hidden boost of nutrients — completely undetectable but giving each spoonful a little extra goodness. These puddings feel decadent, fancy, and completely over-the-top, yet they come together in minutes with no faff and no complicated steps. The centre turns molten, silky and irresistible… the kind of dessert that makes you stop talking mid-bite. Makes 3-4 pots depending on the size Ingredients: 200g dark chocolate - roughly chopped (we used 85% cocoa) 4 organic eggs 1 heaped scoop of Organised Preheat the oven at 180 degrees Celsius. Start by melting the chocolate. Use a double boiler by placing a heatproof bowl with chopped chocolate over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir the chocolate occasionally until it is smooth, then remove the bowl from the heat and let the residual heat melt the remaining pieces. Let the melted chocolate cool down for a minute then add in the 4 eggs and Organised. Using a whisk mix everything really well until you have a smooth and silky consistency. Divide the batter into 3 or 4 ramekins and bake in the oven for 6 minutes for a very gooey middle or for 7 minutes for a more “cake” consistency. Remove from the oven and enjoy while hot.

Beef Stroganoff

A timeless comfort dish with a nourishing twist. This creamy beef stroganoff is rich, hearty, and packed with depth, tender mushrooms and perfectly seared beef simmered in a silky, flavourful sauce that feels like a hug in a bowl. To make it even more nutrient-dense we added our beef organ powder which is also rich in collagen, and colostrum. A powerhouse trio that supports gut health, skin vitality, and overall vitality. It’s the kind of meal that satisfies both your cravings and your body’s needs — real comfort food with real benefits. Serves 4 Ingredients: 1 tbsp extra virgin olive oil 1 white onion - finely chopped 2 cloves of garlic - crushed 1 tbsp raw butter 250g chestnut mushrooms - sliced 500g organic grass fed fillet steak - sliced into small chunks 100g organic creme fraiche 1 tsp dijon mustard 100ml beef stock or bone broth 1 heaped tbsp Organised A generous handful of chopped parsley Salt & pepper to taste Serve with: Boiled or steamed potatoes Add the olive the oil to a large pan on a medium heat. Once hot add in the chopped onion and cook for 6-8 minutes until it starts to caramelise. Add in the crushed garlic and cook for 1 more minute. Add in the butter and mix everything really well until it’s completely melted. Add in the mushrooms and cook them for 8-10 minutes until they shrink in size and all their water is evaporated. Transfer all the vegetables to a plate and set aside. If the pan is a bit dry add more olive oil. Add in the chopped steak and sear it for 2-3 minutes before adding in the creme fraiche, beef stock and mustard. Stir everything together and cook on a low heat for 5 minutes. Add in Organised and season with salt and pepper. Sprinkle over the chopped parsley and serve with the boiled potatoes.

Gut Healing Chicken Soup

This isn’t your average chicken soup, it’s comfort food combined with a powerhouse of nutrition. Slow-simmered and deeply nourishing, this recipe combines tender chicken, healing bone broth and Organised which blends together beef organ powder, collagen, and colostrum to support gut repair and whole-body vitality. Rich in amino acids, minerals, and natural collagen, this soup helps soothe the digestive tract, strengthen the gut lining, and restore balance from within. It’s warm, grounding, and packed with restorative nutrients, the kind of meal that feels like a hug in a bowl. Serves 4 Ingredients 1 white onion, finely chopped 1 celery stick, finely chopped 1 medium size carrot, finely chopped 3 garlic cloves, crushed A few sprigs of thyme 500ml homemade bone broth About 400g leftover cooked/ roasted chicken things or breast, shredded into pieces 2 scoops of Organised A generous handful of chopped parsley Salt and pepper to taste Optional but highly recommended: a piece of parmesan rind Serve with: A generous sprinkle of grated parmesan Method Add a drizzle of olive oil or a knob of butter to a large pan on a medium heat. Once hot add in the onion, carrot and celery and cook for 8-10 minutes until the onion starts to caramelise. Add in the crushed garlic, thyme leaves and cook for 1-2 more minutes, making sure to keep stirring to prevent burning. Pour in the bone broth and the parmesan rind (if using). Cook on a low heat for 20-25 minutes. Remove the parmesan rind and using an immersion blender blend the soup only a little bit to get a slightly thicker consistency. Add in the shredded chicken and stir everything together, cook for the final 2-3 minutes. Add in Organised and the chopped parsley, stir to combine and serve into bowls with lots of grated parmesan on top.

Sweet Potato Chocolate Truffles

Need fuel for a long hike? A sweet treat in your kid’s lunchbox? Or something wholesome to satisfy a chocolate craving? These sweet potato chocolate truffles are rich in minerals and slow-burning carbs, real food energy that lasts. No crash, no wrappers, no nonsense. Just simple, sustaining nourishment. Makes 8-10 truffles depending on the size Ingredients 1 medium size sweet potato, cooked until very soft (either roasted or steamed) 1 1/2 cup shredded coconut 1 tbsp melted coconut oil 10 medjool dates, pitted 4 heaped tbsp raw cacao powder 2 tbsp Organised 1/2 tsp ground cinnamon For coating: 90g dark chocolate, we used 85% cocoa A sprinkle of shredded coconut for decoration Method Scoop out the flesh from the sweet potato and add it to a food processor together with the dates and coconut oil. Blitz until you have a fairly smooth puree. Add in all the remaining ingredients to the food processor and blitz for 1 minutes. Scrape the sides and blitz again a couple of times. You should have a sticky batter. Using an ice cream scoop or a tablespoon shape the mixture into round balls and transfer them to a roasting tray covered with baking paper. Transfer to the freezer for 30 minutes to set. In the meantime melt the dark chocolate. Using a fork dip the truffles into the dark chocolate and place them back on the baking paper. Sprinkle each truffle with some shredded coconut. Place in the fridge to set for the final 20-30 minutes. If you have any leftovers store them in a container in the fridge for 4-5 days.

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.

Pumpkin Cheesecake Cups

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.

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

Apple Pie Raw Milk Smoothie

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More than just a supplement