On this episode, Kristine shares her experience with a regular Japa meditation practice (mantra & mala) and also "how-to" hints for beginners. Derya clarifies the difference between concentration, contemplation, and insight when it comes to sitting in your practice. And we both agree why these heady times call for a practice like this. 

Japa meditation tutorial

https://www.youtube.com/watch?v=xQWQtc4g3r0

Derya's "Healthy" Grain Free Cookies

Grain-free Peanut Butter Chocolate Chip Cookie Dough Bites

 Prep Time: 8 min

 Cook Time: 10 min

 Ready in: 18 min

 Yield: 14 1" cookies

Ingredients

 1 16 oz can can chickpeas, well-rinsed.

 2 teaspoons vanilla extract

 1/2 cup natural peanut butter, SunButter Natural or almond butter

 1/4 cup maple syrup

 1 teaspoon baking powder

 1/3 cup protein powder (I use unflavored pea protein)

 a pinch of salt if your peanut butter doesn't have salt in it

 1/2 cup chocolate chips (use vegan and dairy-free chocolate

chips, if needed)

Directions

1. Preheat your oven to 350°F / 175°C. Combine all the

ingredients, except for the chocolate chips, in a food processor

and process until it forms a giant ball. Make sure to scrape the

sides and the top to get the little chunks of chickpeas and

process again until they're combined.

2. Put in the chocolate chips and pulse it until the chips are

incorporated. You will probably have to break up the giant ball

with your hands a couple of times. The mixture will be very

thick and sticky.

3. With wet hands, form into 1 1/2" balls. Place onto a piece of

parchment paper. If you want them to look more like normal

cookies, press down slightly on the balls. They don't do much

rising.

4. Bake for about 10 minutes. The dough balls will still be very

soft when you take them out of the oven.

5. Store in an airtight container at room temperature (or in the

fridge) for up to 1 week.