For years, food was more than nourishment for Dr. Joslin Mar-Dai Pickens, owner of Vegans on the Run. It was celebration, comfort and culture.

Growing up in the South, food marked every moment. But that connection also came with deeper patterns.

“I am and have been an emotional eater,” she said. “I didn’t put all the things that make you a healthy person together until I really sat down and went, OK, I’m in a better space, but how and why?”

The shift came at her lowest point, when she couldn’t even get out of bed. What appeared to be a season of milestones was, in reality, a period of loss and transition.

“I started having a lot of loss all at the same time, and I didn’t even realize it was loss because I was celebrating,” she said.

Pickens had recently retired from a job that defined most of her life. Her daughter had just graduated and was stepping into adulthood. And a failing relationship left her questioning everything.

“OK, what do I do now? Who am I now? How do I feel now?”

That moment forced her to begin again, one step at a time. She started by going to the gym. Now she had something to get up for. From there, she started journaling, documenting her recipes and reflecting. Eventually, purpose followed.

Her purpose was born from the realization that she wasn’t alone in her struggles and that others might need exactly what she had discovered about herself. That realization became her debut book, “Soul-Fed.”

Food became part of the healing, but not in a traditional way. Through small observations, she began to understand her body.

“I started seeing how I would feel if I ate a certain thing and how I would feel if I didn’t eat it.”

What many may not know is that a year or more of research, testing and rebuilding goes into every plate served. She studies diligently to discover new techniques, food textures and preparation methods. All of this became a strategy for helping others live a healthier lifestyle.

“I do so much research,” she said. “I studied this for like a year before you got it on your plate because I wanted to not miss anything.”

Much of her cooking today is inspired by her childhood. Her grandmother, a professional cook, left a lasting impression. While most of the grandchildren weren’t allowed in the kitchen, she was the only one her grandmother allowed to cook with her.

“She would let me write down her recipes, and nobody else could do that,” she said.

Many of those generational recipes are available in a new form in her book.

While categorized as a cookbook, she sees “Soul-Fed” differently.

“I honestly don’t think that ‘Soul-Fed’ is a cookbook,” she said. At its core are affirmations.

“The words that we speak cause the entire atmosphere to change and create reality for us.” During her lowest moments, those words were all she had.

“The more I said it, the more I believed it. And the more I believed it, the more I could do about it.”

What started as a personal desire grew into something larger. But telling her story publicly came with challenges.

“I am an extremely private person,” she said.

Sharing her journey required vulnerability. Still, she believes it’s worth it.

“It is a risk that I was willing to take in an effort to hopefully let someone else see themselves.”

For those starting their own journey, her advice is simple: “Treat yourself kindly, treat yourself gently.”

Instead of drastic change, she encourages small steps. You don’t have to overhaul your life overnight. Even the smallest adjustment can make a difference.

“Whatever vegetable you’re eating, just put extra on your plate.”

By gradually eating more vegetables, you’ll be fuller and eat less meat, making the transition easier.

Her goal is not just for people to read “Soul-Fed,” but to experience it.

“I don’t want readers to just read it. I want them to do something.”

Through action, reflection and intention, she hopes readers discover something deeper.

“I hope that it will reveal something to them that can help them in whatever their journey is.”

Because in the end, it all starts within.

“When you love yourself, you eat better, you do better. You do everything better when you start with yourself.”

This article was originally published in the May 2026 issue of Three18 Insider magazine.