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.

Since Dear Husband and I enjoy pizza for dinner every Saturday night, I am often on the lookout for a new way to top the pie. Thus, I was delighted to find a recipe at thekitchn.com for a pizza from the famous Berkeley Cheeseboard Collective. The corn and fresh vegetables remind me of a pizza which I enjoyed in Rome. This is a delicious way to use Summer’s bounty. Of course, I use a dough prepared with mostly white whole wheat flour, instead of all-purpose flour. It gives the pie a hearty, rustic flavour which we enjoy.

Sv 2
5½ -6 oz white whole wheat pizza dough/person	If dough is cold, let sit at room temp 2+ hours. The dough is ready when it does not bounce back when stretched.
1 c mozzarella 1/3 c feta cheese	Grate mozzarella cheese on the large holes of a box grater. Crumble feta cheese.
1½ tsp basil 1 clove garlic 2½ Tbsp olive oil pinch salt ¼ tsp pepper flakes	GARLIC OIL: Chop basil finely. Chop the garlic. Place everything in a small bowl and stir to combine. NB: can be done hours before
¼ packed c. red onion ½ c grape or larger tomatoes ½ c kernels fresh corn ½ c summer squash ribbons	Thinly slice onion. Cut grape tomatoes in halves or fourths. [If using whole tomato, cut in 1/2″ dice.] Cut ribbons of squash with a vegetable peeler.  Prepare the vegetables and combine in a bowl. If any liquid accumulates in the bowl, pour it off.
1½ tsp garlic oil l¼ tsp kosher salt	Add garlic oil to the vegetables, season with the salt, and toss to combine. If preparing two pizzas, divide the vegetables equally into two bowls.
2 tsp Garlic Oil per crust prepared cheeses	Roll out dough balls, and brush garlic oil onto each crust, all the way to the edges. Sprinkle evenly with mozzarella. Arrange vegetables on top in an even layer, without any liquid. Sprinkle with feta.
	Bake at 500F until bubbly. Take from oven.
garlic oil 8 fresh basil leaves	Drizzle with garlic oil, then tear basil into bite-sized pieces and scatter over top. Serve right away.
	Can be cooked on a gas grill. Pre-grill the untopped crusts for 2-3 mins, until grill marks form. Bake covered.