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 you 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.

Genevieve Ko, writing in the New York Times, published this article last year. It looked promising, so I tried it. Finding the dough a bit too dry, I added applesauce and that turned out to be just right. And look! The recipe calls for ‘pumpkin spice’!!! So trendy this time of year. Try these and see what you think. The recipe makes 6-8 scones, depending on how you cut them.

50g/6.5 Tbsp whole wheat flour  95g/¾ c all-purpose flour 1/3 c/25 g rolled oats  ¼ c./50 g sugar  2 tsp baking powder  + ½ tsp salt 1 tsp pumpkin pie spice**	In a bowl, whisk these ingredients together. **¼ tsp cinn, ¼ tsp nutmeg, 1/8 tsp mace, 1/8 tsp clove, ¼ tsp allspice
¼ c/57 g cold butter, sliced thinly 1/3 c/45 g crystallized ginger OR ½ tsp ginger powder	Add butter + toss to coat. With fingers or a pastry cutter, knead/cut in butter until coarse crumbs form but peanut-size pieces remain. Chop ginger finely, and mix in.
1/3 c/85 g pumpkin puree  1 Tbsp applesauce 1 two-oz egg	Whisk pumpkin and applesauce with egg until smooth. Add to dry ingredients. Mix with a fork until no dry bits remain and mixture comes together in a mass.
	Place dough on baking pan and press it into ¾”-thick round that is 6” diameter. Refrigerate or freeze until stiff.
	Heat oven to 400 F. Line a baking sheet with parchment paper or spray a glass pie plate with cooking spray.
Rolled oats for sprinkling	Cut dough into 6-8 wedges with a sharp knife. Nudge wedges apart. Sprinkle tops with oats.
	Bake until golden brown and firm when gently pressed, 20 mins. To test for doneness, insert a toothpick in center to see if there is wet dough. If so, return pan to oven for a few mins.
	Cool pan on a rack 5 mins. Serve warm or room temp.

Served with ham and yogurt with applesauce and berries, these scones are a lovely treat.