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Peaches & Raw Cream Smoothie

By ELISA ROSSI

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.

Published on: August 05, 2025

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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.

Carrot Cake Bliss Balls

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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.

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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.

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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.

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

Peaches & Raw Cream Smoothie

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More than just a supplement