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.
