WT 008: Silvana Rangel-Duque on Feeding Our Bodies – and Our Souls – Well

silvanaSilvana Rangel-Duque is the founder and chef at Soul Cocina Triangle, a local plant-based, healthy catering and meal delivery service.

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Here's what I learned (OK, mostly ripped off ūüėČ from her website:

Hailing from a Latin American culture that is centered on community and agriculture, Silvana and Soul Cocina bring you a culinary experience that focuses on hearty, mindful eating.

By bringing together wholesome and nutritious ingredients, she creates unique combinations prepared in traditional ways. Her recipes are characterized by a warm spirit of innovative experimentation; continuously scanning different facets of the earth for new ideas and inspiration.

Putting heart and soul into providing for every type of event, we like to think of ourselves as a part of a wider community that want to live healthy and happy lives.

We chatted about the importance of taking time to cook and savor food, the need to support our local economy, and how to make tamales. Silvana promised us a recipe for collard green wraps, which you can find below.

After we finished recording the interview, we talked business, and started planning some healthy plant-based cooking classes.

Would you like to attend a Silvana-led class and tasting on brunchmaking? If so, contact her via her website. (Ditto if you're interested in her meal delivery service.)

Silvana's Green Collard Wraps

This is a very versatile recipe, as it allows you to fill the wraps with the veggies of your choice.

The first step is to find a good size collard green leaf; the bigger the collard, the bigger the wrap you can make.

Boil water in a sauce pan wide enough to accommodate the entire leaf.

While you wait for the water comes to a boil, fill a large bowl with ice water.

Once the water is boiling, place the collard greens in the boiling water for 1-2 minutes.

Remove the greens and dip them in the ice water for about 5 seconds, to stop the cooking process. (Quick enough  that the water won't turn green.)

Pat them dry and then use a knife to remove as much of the stems as possible.

Once the collards are ready you can start rolling the wraps. The first ingredient for your wraps should always be some sort of spread (you can even use mashed sweet potatoes).

With the collards laying horizontally spread your first ingredient generously.

Then add beans, avocado, and any other veggies you have on hand. Once you have added all your fillings, you can start wrapping the ends, then the center (like rolling a burrito) and the wraps are ready!

Some filing suggestions:

  • Hummus, black beans, cabbage and avocado
  • sweet potatoes, cucumbers, tomatoes and sprouts
  • Baba Ganoush, quinoa, peppers and carrots.

The options are endless!

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