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 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.

It is Maple Sap Season here in New Hampshire, so recipes containing the liquid gold are de rigueur. This one is from the people at Yankee Magazine, who have many such recipes. Going out to check the sap buckets after a breakfast of these scones seems to be a perfect idea. Take your morning coffee to another level by preparing it with maple sap [no — not syrup] instead of water. The coffee is so barely lightly sweet that it does not need added sugar. We love it!

8 triangular scones or 14 round scones	Preheat oven to 425° and set a rack to middle position.
1¼ cups whole-wheat flour*              1¼ cups all-purpose flour*      1Tbspbakingpowder          ½ tsp table salt	In a large bowl, whisk together the se dry ingredients until combined.  **or use 2½ c white whole wheat flour
½ cup/1 stick cold unsalted butter, cut into small cubes	With a pastry cutter or fork, work in butter until it forms pea-sized bits; then use your fingers to rub butter into flour: a blend of powder, flakes, and some small lumps.
1 cup frozen or dried cranberries	Fold in cranberries.
½cupmaplesyrup               3 Tbsp whole or 2% milk + more	Pour in liquids, and stir well with a fork. If needed, add 1 or 2 Tbsp more milk to form a dough.
	Put dough on a parchment-lined baking sheet. With well-floured hands, press into an 8” circle. Cut into 8 equal wedges (no need to separate them). OR divided dough into 14 equal [1.7 oz] balls.
	Bake until puffed and golden brown on top, 20-25 mins.
¾ cup powdered sugar        1½Tbspwater                 1 Tbsp maple syrup	Whisk these together to form a smooth icing. I don’t bother with icing. Use your judgement.
icing OR maple syrup	Brush hot scones with maple syrup or drizzle icing onto barely warm scones before serving.