Since Canyon Ranchers are health experts, it was a happy surprise to hear what changes they have in store. For one thing, they're teetotalers no more. In the past, guests at their destination spas (or at least the ones I've talked to) have had to throw clandestine cocktail parties with contraband booze. This fall, though, their new Vegas and Miami restaurants will debut full liquor menus. Executive chef Scott Uehlein isn't about to offer just any old booze, though: All the spirits and beers are organic, and the wines are biodynamic, organic, or sustainable. Uehlein admits that putting the list together wasn't easy--"We tasted hundreds and hundreds of wines and a lot of them got spit out"--but ultimately he came up with a high-quality lineup: cuba libres with organic Papagayo white rum and homemade gin-and-tonics with Juniper Green organic gin and Fever-Tree tonic water. The menus aren't what you would expect from a spa, either. I'd happily take crispy shallot- and fennel-stuffed sardines and grilled duck breast with fig confit butter over a Big Mac any day. And Uehlein reinforced that Splenda was not doing me any favors: "Yeah, that stuff is bad," he said. "Stay away from it."

Since there are no spa retreats in my future, I'm sticking to my modified detox plan. Taking a cue from Canyon Ranch, I'm making it a flexible one--I'll be eating plenty of grass-fed beef burgers this summer, and just last night, I had a cocktail at 60 Thompson's rooftop bar with not a twinge of guilt.