Thursday, September 9, 2010

Lubiya and Cinnamon-Apple Cake with Honey Glaze

L'Shanah Tovah! Happy New Year! Rosh Hashanah began last night as dusk settled and started off the High Holy Days for Jews around the celebrate I made a traditional black-eyed pea soup and a WW adaptation of a apple spice cake from the, "WW Healthy & Happy Celebrations" cookbook. The use of black-eyed peas as a celebratory new years feast dates back as far as ancient Egypt where the bean was served up in a turmeric colored broth to symbolize fertility...other cultures, including U.S. Southern culture, still use this legume as a hallmark of the season. The recipe I used makes a hearty soup called Lubiya; the richness of the beans along with the spice of hot chilies and the distinct flavor of fresh cilantro make this a warm and spicy soup to prepare us for the cool fall days ahead (assuming you don't live in Texas!) for a mere 3pts. And of course in keeping with the traditional idea of consuming apples and honey in anticipation of the sweetness of the year to come I made a Cinnamon-Apple Cake with Honey Glaze. The cake is a great way of upholding this tradition with nutmeg, cinnamon, fresh apples, cider and brown sugar to name a few. At only 4pts per serving this cake will add a great end to any fall menu. With the Gregorian New Year coming up and fall/winter holidays in abundance before hand now is as good as time as any to re-energize our efforts and continue our healthy living into the season ahead. Happy Cooking! Lubiya and Cinnamon-Apple Cake with Honey Glaze

Sweet and yummy goodness!


  1. That cake looks SO yummy!

  2. It is so yummy! Even better I thought the next day after warming up a bit in the microwave...I think the longer it sits the more honey soaked and apple-y it gets! :)