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.

Who doesn’t like a good cookie? [The Brits call cookies biscuits. The French call cookies bisquits secs. The Germans call them kekse.] Oh, all right, eating cookies year-’round is an American thing, and the Toll House Cookie is now ubiquitous. The trend of cookies the size of a salad plate has no doubt lead to the obesity epidemic. There are specialty cookies — think Christmas Cookies! — and there are everyday cookies. The cookies that I propose today are the ones that I save for Springtime. One is Mary Berry‘s recipe for Easter Biscuits, which I cut out as flowers and butterflies. The other is an Italian confection that looks so cheery that it must be the herald of Springtime temperatures and flowers.

24 Easter Biscuits, 2.5” diameter	Preheat oven 400F/200C/180C Fan. Line 2 baking trays w/ parchment
100g/ 3½ oz unsalted butter 75g/ 2¾ oz caster sugar** egg yolk finely grated lemon zest	Let butter soften at room temperature. Cream butter and sugar in a bowl until well combined and fluffy. Add the yolk and zest.
100g/ 3.5oz plain flour 100g/ 3.5oz white whole wheat flour 50g/ 1¾ oz currants/raisins 1–2 Tbsp milk	Sift in flour and mix well. Stir in currants and enough milk to make a fairly soft dough.
	Knead dough on a floured surface + roll out 5mm/ ¼” thick. Cut out using a 6cm/ 2½” fluted cutter. Work quickly in a cool area of the kitchen lest dough becomes too soft. If soft after mixing, chill 10 mins or until easier to handle.
	Put on baking trays and bake 8 mins.
Egg white	Lightly beat egg white with a fork until frothy. Take biscuits from oven and brush tops with beaten egg white.
Caster sugar	Sprinkle with caster sugar and bake 5 mins, or until pale golden brown and cooked though. Cool on trays for a few mins, then longer on a wire rack.

96 Ricotta cookies	48 Ricotta cookies	350 F/175 C. Cover baking sheet with parchment.
1 cup butter 1¾ cup sugar	½ cup butter ¾ cup sugar	Add softened butter and sugar to a stand mixer. Mix together until combined.
2 eggs 2 tsp vanilla extract	1 egg 1 tsp vanilla	Add eggs and vanilla extract. Continue to mix.
2 cups ricotta cheese	1 cup ricotta	Add ricotta cheese. Mix again and scrape off bowl sides to be sure that all ingredients are combined.
1 tsp baking powder 1 tsp baking soda  4 cups white flour	½ tsp baking powder ½ tsp baking soda 1 c white flour  1 c almond meal	Pour in flour, baking soda, and baking powder. Mix to form a dough.
		Portion dough with a 1.5 tsp scoop and put on the baking sheet. Bake 15-20 mins, until bottoms are golden brown.
		Take from oven and cool 10 mins.
1 cup 10X sugar   1 T milk  rainbow sprinkles	½ cup confectioners sugar 1.5 tsp milk rainbow sprinkles	Combine sugar and milk in small bowl, Stirring until smooth. Dip each cookie into frosting and top off with rainbow sprinkles. Let frosting dry, then enjoy.
69 calories… 3 g fat… 0 g fiber… 1 g protein… 10 g carbs… 18 mg Calcium