People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the FastDiet Forum which attest to that. Once in a while your can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

This recipe is from Lynne Rosetto Kasper’s book The Italian Country Table. She describes visiting the market in Siracusa, Sicily: the people she chats with and the ingredients that inspired this recipe. From them she makes a wondrous pasta dish. The following ingredients make enough for TWO [2] servings.

You will really need a mise en place for this preparation, so set it up now.

Sv 2
3 cloves Garlic, halved  2 tsp olive oil	Sauté until pale gold and take from pan.
¼ cup red onion, chopped	Saute over medium-high heat until transparant.
zest of orange and/or lemon	Add zest, cook 30 secs
1/4 c fresh oregano leaves/ 1 tsp. dried	Add oregano and cook 30 secs. Take off heat.
3 oz ditalini pasta	Cook pasta 5-6 mins until it is al dente. Reserve ½ cup of pasta water.
½ c. pasta water cooked garlic	Add pasta water and garlic to sauce pan and cook 30 secs.
Cooked pasta ½ cup basil  8 oil-cured olives	Roughly shred the basil. Roughly chop olives. Add these, tossing everything to coat it with flavors.
1 cup quartered cherry or Roma tomatoes	Put tomatoes in pan and adjust seasoning.
3 oz mozzarella balls basil leaves optional: clementine or orange sections	Plate with the cheese balls on top. Strew with basil leaves and citrus sections.

I added spinach leaves and clementine sections for even more color and bright flavor.

Gosh it is good.