Julie Mercado began her professional career in the theatrical arts as the co-founder of several theater companies in Puerto Rico. When she discovered her love for Indian cuisine, Julie decided to train in Austria as a Consultant (Jyoti) for Ayurveda Nutrition. She practiced as an Ayurvedic workshop teacher and opened a vegetarian restaurant on the island. She has also served as executive chef for two vegan restaurants, creating colorful and flavorful plant-based menus. As a trained yoga and Unity leadership program teacher, she inspires others to engage in healthy lifestyle practices. Currently, Julie undertakes the AyurVida Project where she offers workshops, therapies, individualized counseling and the preparation of conscious food to support the change in diet and lifestyle. She is a graduate of the Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies in association with Cornell. Julie co-leads PlantWise Puerto Rico, a PlantPure Communities pod. Follow her on Facebook, YouTube and Instagram.

Red Lentil Veggie Lasagna
Red Lentil Veggie Lasagna

This flavorful twist on lasagna incorporates lots of vegetables, lentils, and ripe plantain seasoned with a rich, oil-free marinara sauce and an almond-based “ricotta” cheese.

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