Really, I will maintain my recent habits and indulge in moderation when I am dining out mainly, and only then, when it's truly worthwhile. I will continue to cook and bake with alternative sugars, like agave nectar, maple syrup, date sugar and more.
Although, with today's snowy, rainy weather, I could use a nice cup of hot chocolate. I am talking about the good stuff, not from a packet made with water but the high quality, thick drinking chocolate. Let's see what I can find in NYC...sweetened with agave or at the very least cane sugar.
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Hi Gillian.
"Moderation" is so key, but I don't believe in deprivation when it comes to sweets.
Have you heard about Cocoa V, a vegan wine and chocolate bar in Chelsea?
http://cocoav.com/
It was in The New York Times' dining section:
http://www.nytimes.com/2009/12/02/dining/02vegan.html?_r=1&ref=dining
Same owners of one of your favs, Blossom. Might be worth indulging in! I haven't been.
Happy eating,
Catherine
Hi Catherine,
No, I did not know about CocoaV - sounds sublime! And with the Blossom connection, all the better. I will surely check this place out. Thanks for the suggestion.
Actually, Blossom was one of the few vegan restaurants where I was able to indulge in desserts during my sugar detox. Their chocolate ganache was made with agave, I think and is sinfully delicious.
Peacefoods on the UWS has several desserts sweetened with maple syrup so I was not totally deprived. I also discovered grain-sweetened chocolate chips for baking, so I was able to bake my own cookies, too, although they did not turn out too good because of the egg replacer I used, I think.
I really believe in moderation. But what amazing self-control you have to successfully complete such a long detox!
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