Greens are part of a frugivore diet. Most of us enjoy them more in the form of a salad with added fruits, sprouts, and a dressing. Making a dressing without oils and vinagre seems impossible at first, but experience shows that there are plenty of varieties!
Note: Avocado can be used instead of oil in many dressings, however, this particular dressing is tasty enough without it! (Avocado replaces isolated oils and adds creaminess, and a rich flavor to the dressings)
Although the recipe is not tropical (read about the role of tropical fruits here) and contains nightshades (tomatoes), it offers a welcome variety into a frugivore diet for those that are not sensitive to nightshades!
- 2 ripe tomatoes
- 4 dried tomatoes, soaked in water until soft, then drained
- 5 pitted dates
- 1/4 stalk of celery, chopped (can replace salt)
- A pinch of sea salt if desired
- In a blender or food processor, add the tomatoes, dried tomatoes, dates, and celery (and/or sea salt),
- Blend the ingredients until they form a smooth puree/liquid.
- Add water to adjust the texture and sweetness.
- Transfer the dressing to a jar or container with a tight-fitting lid.
- Shake the dressing well before using it on your salads.
Go to How to do the Frugivore Diet