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Organ Pesto (Nut-free)

By Kaya Kozanecka

Bright, fragrant, and bursting with nourishing goodness, this nut-free pesto puts a unique twist on the Italian classic. Fresh basil and sharp Parmesan bring familiar savoury notes, while our beef organ blend, collagen, and colostrum add nature's most bioavailable nutrients without altering the vibrant flavour.

Perfect for anyone avoiding nuts, it’s a creamy, umami-rich spread that’s as good tossed through pasta as it is drizzled over a juicy steak or roasted veggies.

Makes a small pot, enough for 3 people if used as a pasta sauce or dressing

Ingredients

90g (2 cups) fresh basil leaves
50g (1/2 cup) grated parmesan
The juice of 1 lemon
2 tbsp Organised
60ml (1/4 cup) extra virgin olive oil
1 garlic clove
A generous pinch of sea salt to taste

Method

Simply add all the ingredients to a food processor and blot until fairly smooth. You might need to scrape the sides a couple of times and blitz again.
Taste and adjust for seasoning. Transfer to a jar and store in the fridge for 3-4 days, alternatively freeze it for up to 3 months.

Published on: August 31, 2025

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Crustless Quiche with Beef Organs

This crustless quiche is the perfect combination of fresh seasonal flavour and nutrient-dense goodness. Bursting with tender summer vegetables, salty pops of olives, and the aromatic lift of fresh basil, it’s held together in a rich, savoury custard infused with Parmesan cheese. But what truly sets it apart is its incredible nutritional profile, our beef organ powder for a natural source of vitamins and minerals, collagen for skin, joint, and gut health, and colostrum for immune support. Instead of a traditional pastry crust, this quiche uses a light touch of coconut flour, making it naturally gluten-free while adding a delicate, subtly sweet undertone. The result is a dish that feels indulgent yet wholesome, perfect for those who love to eat well without compromise. Serve it warm for a nourishing breakfast, pair it with a crisp salad for a light summer lunch, or pack slices for on-the-go snacks that keep you fuelled throughout the day. Whether you’re looking to impress guests or simply make the most of seasonal produce, this crustless quiche proves that healthy eating can be every bit as delicious and satisfying as it is good for you. Ingredients 2 small courgettes, cut into slices 6 organic eggs 50g (1/2 cup) parmesan cheese 60g (1/2 cup) coconut flour 2 tbsp Organised A bunch of basil leaves (about 30g) 10-12 kalamata olives, cut in half 2 spring onions, finely chopped 10-12 cherry tomatoes, cut into quarters 3 tbsp raw milk A generous pinch of salt and pepper Ingredients Preheat the oven at 180 degrees Celsius. Line a brownie tin with some parchment paper. Add the sliced courgettes to a large baking tray and drizzle with some olive oil, salt and pepper. Roast in the oven for 10 minutes. Remove from the oven and set aside. While the courgettes are roasting in a large bowl whisk together the eggs. Add in the parmesan, coconut flour, Organised, basil, olives, spring onions, cherry tomatoes, cooked courgettes and the raw milk. Whisk everything until well combined and season with salt and pepper. Pour the mixture into the baking tin and spread it evenly using a spatula or the back of a spoon. Bake in the oven for 30-35 minutes until you have a slightly brown crust on top. Remove from the oven and let it cool down for around 20 minutes in the tin. Cut into squares and enjoy straight away or store in the fridge for 4-5 days.

Organ & Blackberry Crumble

If you, like us, have been picking every last berry off the hedge you can find… we’ve got just the thing for you. Blackberries come into season right as we head into autumn for a reason. They’re packed with vitamin C to strengthen immunity before winter, fibre to keep digestion steady, and deep purple antioxidants that help protect cells from stress. There’s always a reason food comes into season when it does. Serve it warm with cream or yogurt, and if you’ve managed not to eat half the blackberries straight off the bush, you’ve already won. Serves 5 Ingredients For the fruit layer: 3 medium size apples, core removed and chopped into small pieces 450g blackberries 1 tsp ground cinnamon 2 tbsp raw honey For the crumble layer: 90g (1 cup) organic sprouted oats 60g (1/2 cup) organic buckwheat flour 80g organic raw butter, at room temperature 2 tbsp raw honey 1 tsp ground cinnamon 1/2 tsp ground ginger 1 heaped tbsp Organised A pinch of sea salt Serve with: organic greek yogurt or raw cream Method Add the apples, blackberries, cinnamon and honey to a large pan on a medium heat. Add a dash a water and cook gently for 20-25 minutes until the blackberries have fallen apart and you have a chunky jam consistency. Remove from the heat and pour into a oven safe baking dish. While the fruits cook make the crumble layer. In a large bowl add all the ingredients and using your hands mix everything well until the butter is fully incorporated. You have a sticky mixture when pressed between your fingers. Spread it evenly across the baking dish covering the fruit layer completely. Bake the crumble in the oven at 180 degrees Celsius for 20-25 minutes until golden brown on top. Remove from the oven and enjoy hot or cold. Delicious on its own or served with some creamy Greek yogurt or raw cream.

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.

Peaches & Raw Cream Smoothie

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.

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

Organ Pesto (Nut-free)

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More than just a supplement