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Nose To Tail Caesar Salad

By Kaya Kozanecka

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

Published on: July 27, 2025

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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. Serve 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.

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.

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.

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

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.

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.

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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NO SUGAR ADDED

NO FLAVOURINGS

NOTHING ARTIFICAL

NO STEVIA OR ERYTHRITOL

NO PESTICIDES

Nose To Tail Caesar Salad

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