Tuesday, April 27, 2021

Cilantro Lime Dressing for Vegetables and Potatoes-Oil Free

I made this tasty cilantro dressing to smother over my vegetables and steamed potatoes.

Yesterday I bought 3 packages of cilantro. Not because I wanted to, but I was in Costco or BJ's and that is how it was packaged. 

This morning I opened the package and said, "Yikes" what am I going to do with all this cilantro! 

Originally I wanted it just to add it to salads but I knew I had to be more creative since cilantro probably will only last 3-4 days in the refrigerator. 

I decided to make a cilantro lime dressing which used up 2 cups (about 3/4 of one bunch of cilantro). 

asparagus with cilantro dressing
These are asparagus and artichoke bottoms that I bought frozen

I wanted something low-fat so I used cooked navy beans as my base which made it creamy. I put all the ingredients in the food processor and whizzed away. 

The citrus dressing came out very green, tangy, and delcious. I not sure I would like it on salad, but I enjoyed over asparagus, artichoke bottoms, and steamed cubed potatoes. If I had to choose, I probably liked it best over the potatoes!

As many of my readers know, I'm following a whole food, gluten free, oil free diet. 

If you are wondering about the omission of oil (not fats such as nuts, olives, avocados, etc.), it is because oil is a man-made product that is probably one of the most calorie dense foods on the planet. In addition, it contains zero fiber and very few, if any, vitamins. Many best selling authors, who are medical doctors, are advocating for vegan diets that are very low or eliminate oils. (see a reading list in my notes)

Again, I want to clarify that these doctors do not eliminate fat from the diet. Instead, they suggest eating foods that contain fat such as avocado, olives, seeds, nuts, etc so you consume more fiber, a less concentration of calories, and a variety of nutrients and antioxidants. 

Thus I am trying to find ways to make dressings and sauces for my vegetables, grains, and potatoes that are made without oil.  

This tangy cilantro lime dressing was really delicious over my steamed potatoes. If you would like to see how I stuff artichoke bottoms follow the link for artichoke bottoms.

2 cups of lightly chopped cilantro
1/4 cup of freshly squeezed lime juice
1/2 cup of cooked navy beans
1 tablespoon of miso
1/4 cup of water
1 teaspoon of garlic powder 

Place cilantro into the food processor and pulse on and off for 20 seconds. Add lime juice, miso, beans, water, and garlic. Whiz until smooth and creamy.  Spoon over cooked vegetables or potatoes.

Reading List
1. How Not to Die- Dr. Greger
2. How Not to Diet- Dr. Greger
3. The China Study- T. Campbell
4. Prevent and Reverse Heart Disease - Dr. Esselstyn
5. The Starch Solution - Dr. McDougall
6. Reversing Diabetes- Dr. Neal Barnard
7. The Pleasure Trap- Doug Lisle


  1. Love cilantro! So good on those green asparagus :-)

  2. I like cilantro but don’t have any luck growing it.

  3. This looks yum! I can definitely use this dressing over many dishes. Fresh cilantro and lime is an excellent combination, your recipes looks great, thanks for sharing!


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