Brandi Rollins is the author of “Confessions of an East Coast Raw Vegan”. It was a joy to be able to speak with Brandi on the phone, as I was able to see a different side to this new and upcoming author.

How difficult was it as an African-American to make the conscious effort despite the familial and cultural ties to food to become raw vegan?

I come from a very close-knit family, and because they really didn’t understand my raw vegan lifestyle, they sometimes ridiculed my food choices. I can’t tell you how many times they called my food ‘grass’. However, after a while, they warmed up to the idea and became more accepting of my lifestyle. It still may be a little foreign to some of them, but they are my family and they love me.

Why did you feel the need to write “Confessions of an East Coast Raw Vegan”?

People are always saying that they could never be raw on the east coast because there is no real support for raw vegan lifestyles out here or that the winters are too cold. I wrote this book because I wanted to show people that it can be done and how they can do it.

In the beginning did you try to recreate foods that you were already familiar with?

No, not at all. Variety has been my motto for a long time, and when I transitioned to raw foods, I allowed myself to transition to new food experiences. Raw foods are vibrant and colorful…why would I want to make a raw vegan hamburger that looks just like a Big Mac. There are so many different varieties of fruits and vegetables out there that I never feel limited. Plus, it’s too much work trying to recreate cooked dishes. Who has the time?

Where do you get the inspirations for the recipes that you create?

I get my inspiration from the food itself. I like to make what I call ‘Soul Food’. And I am not referring to fried chicken and cornbread. Soul food is really food that comes from your soul and your connection with the environment around you. When I make recipes, I take my inspiration from the produce and nuts I am working with. Fruits and vegetables are amazing to me because they are plants that have fulfilled their potential. What I mean is that plants have specific goals in mind and no matter what conditions they grow in, they strive to fulfill those goals. This makes plants very special and it is an honor to create beautiful meals with them.

What’s your favorite recipe in the book and why?

I don’t really have a favorite recipe. It just depends on the season. If kale is out of season, then I don’t want to eat a recipe that contains kale. However, if I had to choose…my favorite recipes would be the Lemon Yum Kale Salad, any of the Flatbread recipes, the Luscious Mango Raspberry Pie, and any of the green smoothies containing beet greens.

What value do you think the Intro brings to your book?

When I first transitioned to raw foods, I read a book by Stephen Arlin called “Raw Power”. Although I don’t remember much from the book, what I do remember is connecting with his story; that’s the type of story I wanted to share with the readers in the introduction of my book. I wanted share a story that people could connect with.

Finally, what advice would you give to people that are still unsure of making the change to a raw vegan diet?

I would say that you should ask yourself “why am I doing this”. Meaning, what’s your reason for eating raw foods? If it is to be healthy and happy, then hold on to that reason because it will form the foundation of your raw food experience and help you get through the hard times. Sometimes people go into raw foods without really thinking about their reasons for doing it. And then they end up returning to cooked foods because they didn’t have a solid foundation on which to build the life they want. When you have made it clear to yourself and the world that you are eating raw foods to be happy, healthy, or for whatever reason, there is no cooked food that can compete with that.  So, you have already won.