Thanksgiving is upon us, which means a lot of things: Lots of eating, lots of cooking, lots of football, lots of eating, lots of turkey, lots of eating, lots of celebrating, lots of eating… you get the point.

But with all of this delicious food, it begs the question: How am I supposed to maintain my X4ever lifestyle? And with Thanksgiving just a few days away, how am I supposed to cook something – that everyone will love – in less than 24 hours?

Lucky for you, you’ve come to the right place.

Whether you need an appetizer, main course, side, or dessert — there are endless amounts of ORGANO™ inspired recipes that’ll not only help you live X4ever, but also make your dish a huge hit at your Thanksgiving dinner.


Yields: 18 pieces / 4-5 people
Calories: 1738 (400 per serving)

Timing: 40 min

Prep: 15 min
Cooking: 25 min


  • 1 sachet ORGANO™ Black Coffee
  • 1 cup hot water
  • 18 pitted Medjool dates
  • 3 oz. firm cheese, such as Manchego cheese
  • 6 slices bacon, cut into thirds


  1. Preheat oven to 450°F.
  2. Soak dates in OG Black Coffee (already mixed with boiling water) for 20 minutes.
  3. In the meantime, cut cheese into small sticks ¼ inch thick and 1 inch long.
  4. Stuff dates with cheese sticks, then wrap dates with bacon pieces. Skewer each with a toothpick.
  5. Place dates on a baking sheet lined with parchment paper.
  6. Bake for 10 to 15 minutes.
  7. Place dates on paper towel. Serve hot.

Main Dishes


Yields: 6-8 people

Calories: 590 (85 per serving)

Timing: 20 min (Sauce only)


  • 1 sachet ORGANO™ King Of Coffee
  • 3 oz. hot water
  • 3 Tbsp wholegrain mustard
  • 2 large cloves of garlic
  • 6 shallots
  • 4 oz. red cooking wine
  • 8 oz. turkey stock (use the turkey giblets if you’re organised!)
  • 2 Tbsp soft brown sugar (Demerara)
  • 1.5 Tbsp butter
  • Vegetable oil
  • Salt and pepper to taste
  • 1 whole turkey


  1. Cook the turkey your way. Once it’s ready, leave it aside and prepare this quick and delicious ORGANO™ sauce.
  2. Peel and finely chop the shallots, and peel and crush the garlic.
  3. Put the shallots in a heavy-bottomed frying pan with a little vegetable oil and fry gently until pale golden brown.
  4. Add the garlic, mustard, wine, coffee, stock and seasoning and bring to the boil.
  5. Turn the heat down to a gentle simmer, and leave the liquid bubbling until reduced by half.
  6. Season to taste, and stir in the butter and sugar before serving.


* If you prefer a smooth sauce, sieve to remove the shallots.

* If you like a thicker gravy, towards the end of the cooking time put 40g butter and 40g plain flour in a separate pan and heat gently, stirring into combined into a thick paste. Pour the hot sauce mixture over the paste, and bring it to the boil, stirring until it’s smooth and thickened. Serve immediately.


Yields: 2 servings

Calories: 1260 (630 per serving)

Timing: 40 min


  • 1 Tbsp OGX FENIX Chocolate
  • 1 Tbsp ORGANO™ King Of Coffee
  • 1 (8-bone; 24-to 26-ounce) rack of lamb
  • 1 Tbsp whole cumin seeds
  • ½ tsp freshly ground black pepper
  • 1 ½ tsp kosher salt
  • 3 Tbsp vegetable oil
  • 2 Tbsp unsalted butter
  • 2 garlic cloves, peeled and smashed with back of knife
  • 3 sprigs fresh thyme


  1. Pre-heat oven to 400°F.
  2. Using spice or coffee grinder, grind cumin to semi-fine powder, then transfer to small bowl. Whisk in OGX FENIX, coffee, and pepper.
  3. Rub exposed lamb bones with 1 tablespoon vegetable oil, then wrap each bone in foil, covering bones completely and leaving meat uncovered. Sprinkle both sides of uncovered lamb with kosher salt, then rub with spice mixture.
  4. In heavy, 12-inch oven-safe sauté pan over high heat, heat remaining 2 tablespoons vegetable oil until hot but not smoking. Sear rack, meat side down, moving occasionally to prevent sticking, until deep golden brown and crust forms, about 2 minutes. Flip to sear underside in same manner, about 2 minutes, then sear bottom of rack in same manner, 2 minutes more.
  5. Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes. Add butter, garlic, and thyme to pan and continue roasting until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), 7 to 8 minutes more. Tilt pan to collect juices and spoon those over meat. Transfer lamb to rack with pan or plate underneath to catch juices and let rest 10 to 15 minutes.



Yields: 4 servings

Calories: 400 (100 per serving)

Timing: 25 min


  • 1 sachet ORGANO™ Black Coffee
  • 1/2 cup hot water
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp maple syrup
  • 12 oz. brussels sprouts
  • 8 oz. cremini mushrooms
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp fresh thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp black pepper


  1. Make the glaze. Combine the coffee, balsamic vinegar and maple syrup in a small saucepan over medium-high heat and bring the mixture to a boil. Cook, stirring occasionally, until the glaze is reduced by approximately half, about 8 minutes. Remove from the heat and set aside.
  2. Meanwhile, pre-heat your oven to 425 degrees. Cut the brussels sprouts in half, removing and discarding any outer leaves that appear wilted. Wipe the mushroom clean with a damp towel. Slice the mushroom 1/4 in. thick.
  3. Add the brussels sprouts and mushrooms to a large bowl along with the olive oil, thyme leaves, salt and pepper. Toss gently until the vegetables are well coated.
  4. Transfer to a large rimmed baking sheet and roast in your pre-heated oven for 10 minutes.
  5. Remove the baking sheet from the oven and toss the vegetables with about 3 tablespoons of the glaze.
  6. Place the baking sheet back in your oven for an additional 10 minutes. Remove from the oven and cover to keep warm.


Yields: 4 serving

Calories: 440 (110 per serving)

Timing: 30 min

Prep: 10 min
Cooking: 20 min


  • 1 bag ORGANO™ Green Tea
  • ¼ cup hot water
  • 1 large head cauliflower, separated into 1-inch florets
  • 3 Tbsp olive oil
  • 1 medium onion, finely diced
  • Salt
  • 2 Tbsp fresh parsley leaves, finely chopped
  • Juice of ½ lemon


  1. Trim the cauliflower florets, cutting away as much stem as possible.
  2. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
  3. Heat the oil in a large skillet over medium-high heat.
  4. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes.
  5. Add the green tea and stir.
  6. Add the cauliflower, and stir to combine.
  7. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes.
  8. Remove from the heat.
  9. Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt.
  10. Serve warm.



Yields: 6-8 servings

Calories: 2250 (320 per serving)

Timing: 30 min


  • 1 sachet ORGANO™ King Of Coffee
  • 1¼ cups hot water
  • 3 eggs, yolks and whites separated
  • ½ cup caster sugar
  • ½ tsp vanilla extract
  • 8 oz / 250g mascarpone
  • 2 Tbsp (or more!) of liquor of choice (Ex: Cognac, Frangelico, Kahlua)
  • 6.5 oz / 200g lady fingers (24 – 30)
  • OGX FENIX Chocolate, for dusting


  1. Beat yolks and sugar in stand mixer on medium high for 12 minutes or until white and thick.
  2. Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside.
  3. Clean bowl and whisk. Beat egg whites until stiff.
  4. Fold ⅓ of the yolk mixture into the egg whites. Then gradually fold the remaining yolk mixture in and mix until just combined.
  5. Mix coffee and liquor together. Quickly dip biscuits in and line the bottom of a 8”/20cm square dish.
  6. Spread over half the cream, then top with another layer of coffee dipped biscuits.
  7. Spread with remaining cream.
  8. Cover, refrigerate for at least 3 hours, preferably overnight
  9. Dust with OGX FENIX Chocolate just before serving – either before you cut or after placing onto serving plates.

Are you full yet? If not, check out our social media channels for more delicious recipes, including ones featuring our FENIX Shakes, XT, and DX.

Have an awesome, delicious, and full-filling holiday weekend!



Founded in 2008 as Organo Gold, ORGANO™ is dedicated to bringing the benefits of the earth’s nutritional riches to people throughout the world via its premium products that can be used daily to help to achieve a more energetic and healthier lifestyle.  


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