This soup recipe includes the Three Sisters: corn, beans, and squash. They are a nutritionally balanced trio of foods that have been grown, eaten, and held sacred for most agricultural indigenous people of the Americas.
Felicia Cocotzin Ruiz
Felicia Cocotzin Ruiz is a natural foods activist, educator, and private chef with deep family roots in northern New Mexico (Tiwa, Mexican, Spanish). Felicia is a graduate of the Plant-Based Nutrition Certificate. Her kitchen is a living and breathing space, where she translates cultural knowledge into modern dishes that nourish, heal, stimulate, and delight the palate. Her website is www.ruizenplace.com.