Felicia Cocotzin Ruiz
Felicia Cocotzin Ruiz (Tewa/Xicana) is a holistic chef, Indigenous foods activist, and community educator sharing her insight on topics ranging from plant-centered eating to Native American foods for health and healing. She sees indigenous foods as models of nutrition and has cultivated a modern cooking style influenced by her heritage. She has been featured in various publications, including Spirituality & Health and the National Museum of the American Indian magazines, as well as the James Beard Award–winning cookbook, The Sioux Chef’s Indigenous Kitchen. Visit kitchencurandera.com to learn more. Find her on Instagram and Twitter.
All Contributions from Felicia Cocotzin Ruiz (3)
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See articleSonoran Desert Tepary Bean and Roasted Red Pepper Hummus
Tepary beans carry a long and rich history among the Indigenous people of the Sonoran Desert, where the beans have been cultivated for more than 4,000 years. There are three main types of tepary beans: brown, black, and white. They are hearty little beans and full of flavor. The white beans are the creamiest when […] -
See articleBlue Corn Maiden Waffles
To close out Native American Heritage Month, we are featuring Felicia Cocotzin Ruiz’s seriously delicious blue corn waffles recipe. Try these vegan waffles at your next family brunch or make them as a breakfast for one. Tip: For best results, use a waffle maker with a nonstick surface. If your waffles do happen to stick […] -
See articleHarvest Moon Squash Soup
Even though this soup bursts with fall flavors, you don’t need to wait until harvest season to enjoy it. Squash stores so well that it’s available year round, and this lovely recipe takes advantage of how sweet and rich it becomes after cooking.
Master The Art Of Plant-based Cooking.
The Forks Over Knives online cooking course helps you learn new techniques, flavors, and styles for cooking delicious plant-based, oil-free meals at home.