Oke Recipe

Ingredients :

- ½ cup sliced leek, white and light green parts only
- 3 cups vegetable stock or water
- 2 cups frozen organic corn
- 1 small yellow onion, diced
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Chopped chives, parsley, or scallions for garnish (optional)


Directions :

Heat the olive oil in a medium saucepan over medium heat. Add the corn, onion, and leeks and cook until softened. Season with sea salt and pepper to taste and stir. Add the stock and simmer for 30 minutes. Blend in batches in a blender or use an immersion blender to puree until smooth. Garnish with chives, parsley, or scallions.

Ingredients :

- 1 cup chopped steamed and cooled asparagus or broccoli
- 2 cups chopped roasted boneless, skinless chicken breast
- ⅓ cup extra-virgin olive oil
- ½ cup diced red bell pepper
- 1 teaspoon white sesame seeds
- ¼ cup raw apple cider vinegar
- ½ cup chopped scallion
- 2 tablespoons honey
- 2 teaspoons tamari
- 2 teaspoons chia seeds
- 2 teaspoons black sesame seeds

Directions :

Combine the chicken and vegetables in a large bowl. Put olive oil, vinegar, white sesame seeds, honey, and tamari in a jar and shake to emulsify. Drizzle the dressing over the chopped chicken mixture and sprinkle with the scallions, chia seeds, and black sesame seeds. Serve over mixed greens.

Ingredients :

- 2 tablespoons extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- Sea salt
- 2 teaspoons curry powder
- 3 tablespoons snipped chives
- 1 tablespoon fresh lemon juice
- 7 tablespoons plain nonfat Greek yogurt
- Freshly ground black pepper
- ¼ cup chopped fresh cilantro
- 2 tablespoons sliced almonds
- Sliced scallions and chopped parsley for garnish (optional)
- 1 small Granny Smith apple, cored and cubed


Directions :

Preheat the oven to 375°F. Drizzle the chicken breasts with olive oil and sprinkle with sea salt. Roast in a shallow pan for 35 minutes. Whisk the yogurt, lemon juice, curry powder, chives, cilantro, 1 teaspoon salt, and pepper to taste to make a dressing. After the chicken is cooked and has cooled, shred or chop it and combine with the dressing. Fold in the apple and almonds. Serve over mixed greens and sprinkle with sliced scallions and fresh parsley if desired. This is also a good filling for a wrap when you need a portable lunch.

Ingredients :

- 1 cup quinoa
- 2 cups water
- Sea salt
- 1 tomato
- 1 cucumber
- 1 bunch fresh mint
- ½ bunch fresh parsley
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons snipped fresh chives
- 2 tablespoons fresh lemon juice
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chia seeds
- 1 tablespoon pine nuts

Directions :

Bring the water to a boil in a small saucepan. Rinse the quinoa and add to the boiling water with a pinch of sea salt. Reduce the heat and simmer, covered, for 20 minutes or until all the water is absorbed. Let the quinoa cool while you dice the cucumber and tomato. Chop the mint and parsley. Combine the quinoa with the vegetables and herbs. Mix gently and season with lemon juice, olive oil, and sea salt to taste. Sprinkle with the chives, pine nuts, chia seeds, and feta before serving. This is delicious as a side salad, over mixed greens with a piece of fish, or in a wrap with lettuce for a portable lunch. Leftovers will keep in refrigerator for 2 to 3 days.

Ingredients :


- ½ small red onion, diced
- ½ cup diced celery
- 2 tablespoons chopped fresh dill
- One 7-ounce can wild salmon
- 3 tablespoons drained capers
- 1 tablespoon snipped fresh chives
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil or plain nonfat Greek yogurt
- Pinch of sea salt
- Pinch of freshly ground black pepper

Directions :


In a small bowl, combine the salmon, celery, onion, dill, chives, and capers. Whisk together the lemon juice, oil, salt, and pepper in another small bowl. Drizzle the vinaigrette over the salmon and toss gently to combine. Serve on sprouted wheat bread, over greens, or in a wrap.