Welcome to Slow Food Fast, my take on authentic global cuisine without the wait. I love to cook–and eat–and experiment with food. I just think it should be faster, healthier, more delicious, and frankly, cheaper than the versions in the glossy food mags and celebrity chef cookbooks–even though I still like to read those. So I adapt recipes to cut time, saturated fat, carbs and especially salt, and increase the nutritional value without ruining the taste. And of course, I play with my food.
How I got started is a long(er) story. My methods may be unglamorous and unrestaurant-like, and now that I’ve figured out how to get pictures to look decent on this blog, I demonstrate occasionally (I have no vanity…cough, cough), but so far, I haven’t gotten too many complaints, and my kid still eats vegetables ahead of any other food. Really. ([2010]Well, she still likes them best, but now that she’s diabetic, she has to eat the carbs first to go with whatever insulin we calculated for the meal. So it goes. It’s getting easier. [2019] It did mostly get easier–she learned to count carbs, use a pump, and live away at college this year, but she’s home for the summer and ridiculously happy to see good tomatoes and peppers and broccoli again after all the cafeteria food.)
ABOUT THE FOOD
Every recipe on this site is kosher, and a lot are vegetarian, either dairy or pareve. Many, possibly even most, can also fit in with the DASH Diet recommendations from the National Heart, Lung, and Blood Institute at NIH.
ABOUT THE SCIENCE AND HEALTH POSTS (DISCLAIMER)
SlowFoodFast sometimes addresses general public health topics related to nutrition, heart disease, blood pressure, and diabetes. Because this is a blog with a personal point of view, my health and food politics entries often include my opinions on the trends I see, and I try to be as blatant as possible about that. None of these articles should be construed as specific medical advice for an individual case.
I do try to keep to findings from well-vetted research sources and large, well-controlled studies, and I try not to sensationalize the science (though if they actually come up with a real cure for Type I diabetes in the next couple of years, I’m gonna be dancing in the streets with a hat that would put Carmen Miranda to shame. Consider yourself warned).
ADS AND AFFILIATE LINKS
In keeping with the disclaimer above, I DO NOT endorse, profit from, or recommend any medications, health treatments, commercial diet plans, supplements or any other such products.
I may post affiliate links to books and movies that I personally review and recommend, but as of July 18, 2011 I’ve removed my affiliate links to Amazon.com due to their decision to fight paying sales tax in California. I currently recommend Alibris or Vroman’s (my local independent bookstore in Pasadena).
Copyright Notice
© 2008-21 Slow Food Fast. All writing and images on this blog unless otherwise attributed or set in quotes are the sole property of Slow Food Fast. Please contact DebbieN via the comments form on any post for permissions before reprinting or reproducing any of the material on this blog.
Slow Food Fast 
Hi, Debbie!
I want to try a home-made halva too. and I have all ingredients ( include soapwort), but I would prefer to create some sugar-reduce variation. What do you think – is it possible to reduce quantity of sugar syrup in your recipe?
Hi Elena,
Sorry it took a while to respond to you about this–I’ve copied your question and my reply to the “I think I’ve Got It!” halvah page.
Debbie, I have been down a similar path in trying at times over several years to create halvah like Achva’s (my fave). But it has been textural failure after textural failure. Each time, the result is worth eating and tasty, but that elusive texture…can’t get it…
–Hi David, I’ve posted your full comment and my response on the Halvah Update post with Elena’s from last year.
I love halva!!! Yumm. Great blog you have, glad I clicked through.
Thank you! Yours as well!