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 discussions on the Fast Diet 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.

Every Saturday we enjoy pizza for dinner. Not store-bought, not delivered, but home-made. Mostly, we will prepare the red-sauce-mozzarella type, and we vary the toppings week to week. But once in a while, I suggest a “Greek” pizza. This variety was developed by a Greek immigrant who ran a pizzeria in New London, Connecticut in the 1950s. Since then, Greek Pizza has been popular in New England and eastern New York. Very regional. [I’m not going to get in the middle of which culture really invented pizza — I’d rather just eat it.] My version is based on reading many recipes, taking out the best bits, and putting them together in this recipe.

You will need two whole wheat pizza crusts, each 8″ in diameter. This takes [about 6 ounces of dough for each crust] Pat the crusts out on an oiled baking sheet. Preheat oven to 490F.

Salad Dressing makes 7 Tbsp dressing 1/4 cup virgin olive oil 1.5 Tbsp red wine vinegar 1.5 Tbsp lemon juice large pinch oregano Shake together in a small jar with a lid. Brush each crust with 1 Tbsp of dressing. Save the rest for the salad.

Pizza Topping enough for 2 pizza shells thaw or cook 5 oz spinach. Squeeze it in your hands to expel extra liquid. 3/4 cup shredded mozzarella 1/2 tsp garlic powder pinch ground nutmeg pinch crushed red pepper. Toss lightly to combine, and divide between the pizzas.

Garnish for each pie: 3/4 cup feta cheese, crumbled 3 black olives, pitted and cut in half or quartered 2-3 cherry tomatoes, halved

Bake at 490F for 4 minutes on an oiled baking sheet on the upper of two oven racks. After the first part of baking, remove the pizzas from the baking sheet and move them to the bottom rack with no pan under them. This bakes the bottom of the pizza nicely. Bake 3-4 minutes longer, until the cheeses melt. Serve with a salad of greens which are tossed with the same salad dressing above. Try this pizza some time — I think you will enjoy it.