Hello all! I know it has been some time since I have updated, but I am certainly busy as a student in the Natural Gourmet Institute's Chef Training Program! This means that in less than half a year I will be a accredited certified natural foods chef. I won't forget you when I'm famous :P
Plus, I don't have my own computer to organize food photography. As soon as I get myself settled, I will have pictures from my culinary education to share with you! (The food we make is GOOD.)
I think the biggest thing keeping me from supplying you with desserts is that I've completely given up white sugar and am using agave as rarely as necessary. As contradictory as it may sound, I've been experimenting with unsweetened/self-sweetened baking and desserts. This direction may not appeal for holidays and impressing nonvegan acquaintances, but if you are anything like me and consume "treats" once or twice a week, the less-is-more sugar approach maybe the best way to enjoy yourself without the sugar mood-swings.
