Escalating blood sugar, a multiplying cholesterol count and blood pressure numbers that were higher than ever—-for Deborrah Cooper, last year’s test results became the writing on the wall and she set out to make a change.

“My background was in fitness and nutrition, so reading that printout just made me feel sick,” Cooper said recently by phone. The California-based author and blogger had been a personal trainer before injuring her back. She watched her overall health decline as she struggled to recuperate. “There was no way I was going to leave and eat a cheeseburger again after seeing numbers like that, so I went home, cleaned out the refrigerator and cabinets and decided to go vegan.”

It was a total transformation in habit and lifestyle that began with extensive research, trial-and-error recipes, and then became an interactive blog and cookbook, both entitled Why Vegan Is The New Black.

“I lost 8 pounds right away, but that’s because most of the results from the internet recipes were nasty,” she laughs. “I can’t tell you how much food went straight down the garbage disposal, and I’m a good cook!”

So after a month of wasting food, she dug out a recipe box that she’s had “since I was 12, with heirloom meal ideas from my extended family.”

“I started converting those food ingredients to vegan,” she said. “Some came out better than others, but when I shared samples with people and they raved about how good they were, that’s when the light bulb came on and here we are.”

With over 100 recipes to choose from, Cooper says that the snacks and meals are high in nutrients, easy to prepare and best of all, taste as delectable as they appear. “Most people who want to transition into veganism will probably do better instituting small changes and working their way up,” Cooper says. “Instead of the usual high-fat, high sodium stuff for breakfast, for example, how about trying the Vegan Whole Wheat Blueberry Applesauce Pancakes, Tofu Scramble or the Vegetable Frittata?”

She said the cookbook delivers the Southern-styled cuisine, tastes and the seasonings that people already love without the cholesterol and saturated fat. They are also fairly easy and quick to make.

While many still consider veganism a trend, Cooper is part of a growing group of African-Americans, including notables like Russell Simmons, Mike Tyson and Dallas’ own Erykah Badu, who have adapted a no dairy, meat or animal products diet. After experiencing improved digestion, lowered sugar and blood pressure readings and weight loss, the author now considers it key to lowering the community’s disproportionately higher rates of diabetes, hypertension, heart attacks and stroke.

“When you look at the impact of certain diseases on African-Americans, especially black women, you see that we have four times the rate of diabetes as white women. One in four black women over the age of 55 has diabetes. It is mandatory for our people to become well-nourished, fit and strong.”

“Some people believe that two types of foods, the healthy kind and the kind that tastes good,” she adds. “My goal is to show them that they can enjoy healthy foods without sacrificing flavor and taste. Starting in segments to change the diet bite by bite and meal by meal will help people to reap the benefits of this lifestyle and get them on the path of better health.”