Japa Meditation

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.