The nights are darker, the weather has officially turned and we are craving warming, wholesome dishes to keep us going through the winter weather.
What better way to get into the festive spirit than with these delicious, winter warming recipes from some of our runners up in the Asquith Adores Blogger Awards.

Autumn Spice Elixir
Vicky has combined two of our favourite things, pumpkin and the power of nature with Unbeelievable Health’s amazing immune boosting products to create a delicious, wholesome, winter warming recipe – The  Autumn Spice Elixir. Great for colds, flu and the immune system, try drinking it first thing in the morning or as the ultimate afternoon pick up.

Autumn Elixir drink with Unbeelievable Health

Serves 2
500ml water
1 tbsp honey
2 star anise
1 cinnamon stick
juice of 3 oranges
seed flesh of 1 pumpkin (see instructions!)
2 capsules of Unbeelievable Be Prepared Daily Defence Immune Support


Step 1: Open up your pumpkin with a knife and scoop out the seeds using a spoon. Surrounding the seeds will be lots of stringy, flavoursome flesh – this is what you want to use for this recipe. You can keep the seeds: boil and then bake them for a snack. And you can carve your pumpkin into a lantern or use the flesh for other recipes like soup or a pie. Nothing is wasted.

Step 2: In a small saucepan add the water, honey, star anise, cinnamon stick, orange juice and the pumpkin flesh. Bring to a boil and then simmer over a low heat for 15-20mins, allowing the liquid to reduce a little.

Step 3: Turn off the heat and allow the liquid to cool to a drinkable temperature. Pour the liquid into a jug through a sieve or strainer to remove the pumpkin flesh.

Step 4: From the jug, serve your elixir into two mugs. Add the contents of your Unbeelievable Immune Boost capsules, stirring through to dissolve in the liquid. Enjoy: roaring fire, cosy blanket and a good book optional!

Warming winter drink with Unbelievable Health

Discover more of Vicky’s recipes here…

Beetroot and Pumpkin Winter Warming Soup.
Soups are the easiest and one of the healthiest things to make. We love that you can pretty much add any ingredient and it always seems to work. High in B vitamins and heart healthy minerals, this beetroot and pumpkin warming winter soup by food blogger, Teffy Perk of Sprinkle of Green is one of our new found favourites. Top tip – Make up a batch at the weekend and use it throughout the week to save time.

Winter Warming Beetroot and Pumpkin Soup by Food blogger Sprinkle of Green

Serves 4-6
2 medium beetroots
1 small pumpkin*
1 head of broccoli (I used purple broccoli)
1 red onion, quartered
4 cloves of garlic, unpeeled
1 thumb sized piece of ginger
1 teaspoon paprika
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 large handful kale leaves
500ml broth or water
Oil, butter, or ghee, for cooking


Step 1: Scrub the beetroot skin clean or peel it off, then slice into 2cm chunks, doing the same with the pumpkin. Wash and chop the broccoli into florets.

Step 2: Toss beetroot, pumpkin, broccoli, onion, garlic, and spices along with a good glug of your oil of choice. Place in a preheated oven at 175ºC | 350ºF and roast for 25-30 minutes, tossing once halfway through.

Step 3: Remove from the oven and place in a pan with the kale and broth or water and bring to a simmer. Use an immersion blender and blend until smooth – alternatively you can (carefully) add to a blender and blend.

Step 4: Serve hot!

Winter Warming Beetroot and Pumpkin Soup by Food blogger Sprinkle of Green

Discover more of Teffy’s recipes here… 

Pumpkin and Rye Bundt Cake
Did you know that pumpkins have been grown in North America for 5,000 years? No wonder its a favourite for this time of year. Whether you roast it, bake it, mash it or boil it why not give this comforting chocolate chip, pumpkin and rye bundt cake a go this festve season – Perfect with a cup of tea in front of a roaring fire…

Pumpkin and Rye festive Bundt Cake by Izy Hossack.

200g of pumpkin purée
100ml of vegetable oil
150g of granulated sugar
2 eggs
4 tbsp of plain yoghurt
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp bicarbonate of soda
60g of rye flour
110g of plain flour
100g of chocolate chips, plain
1 tsp icing sugar, for dusting


Step 1: Butter and flour a bundt cake pan. Preheat the oven to 180°C/gas mark 4.

Step 2: In a large bowl whisk together the pumpkin, vegetable oil, sugar, eggs, yogurt, vanilla extract, cinnamon and salt until smooth. Place both of the flours, salt and bicarb into a fine mesh sieve and sift into the bowl. Fold the dry ingredients in until a few floury streaks remain.

Step 3: Toss the chocolate chips in a tablespoon of flour then add them to the bowl and fold in briefly.

Step 4: Pour the batter into the cake tin and bake for 40-50 minutes until a skewer inserted into the centre of the cake comes out clean.

Step 5: Turn the cake out onto a wire rack and leave to cool. Dust with icing sugar and serve.

Pumpkin and Rye festive Bundt Cake by Izy Hossack.Discover more of Izy’s recipes here… 

Find out more about the Asquith Adores Blogger Awards, the winners, the runners ups and more amazing recipes, tips, tricks and of course yoga and Pilates here… 


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