Reviews & Free Gifts

What Our Students Have to Say

Makeda is a very dedicated and passionate teacher of meditation. She went above and beyond, was very accommodating, and took extra time to teach the material. She even followed up with me and gave me an extra class to ensure I was meditating correctly and successfully. She also has a very soothing, calm voice, making meditating easy and relaxing. The Chopra Meditation program is very informative and deep, and I really enjoyed it.
Hem D.,
I had excellent Primordial Sound Meditation sessions. Makeda was very knowledgeable about Meditation and helpful. I did not dislike anything because each session was well organized. The length of the sessions was just right. The instructor was amiable.

Shantresha T,
Overall, I would rate the Primordial Sound Meditation session as excellent. I enjoyed it more than I thought I would. The sessions were very organized, with the length being just right. The instructor was extremely friendly. Makeda answered all of my questions; therefore, there were no points of information that would have been helpful to know before the sessions.
Dijana B.,

Free Guided Meditations

I am here to inspire. The true purpose of a teacher is to educate people so they can make conscientious choices that lead to excellent health and happiness.

Free Ayurvedic Recipes

  • 1 Large head of cauliflower, chopped into florets
  • 3 tbsp avocado or grapeseed oil, divided
  • 1 tsp garlic powder (omit for Pitta)
  • 2 tsp chili powder, divided (omit for Pitta)
  • 2 tsp ground cumin, divided
  • ½ tsp sea salt, divided
  • 1 tsp sumac (optional)
  • ½ yellow onion, diced (omit or replace with ½ fennel bulb for Pitta)
  • 2 garlic cloves, minced (reduce or omit for Pitta)
  • 1 ½ cups cooked green or brown lentils
  • 8 grain-free tortillas or Grain – Free Chapatis
  • ½ avocado, sliced

For the sauce

  • 1/3 cup tahini
  • 2 tbsp lime juice
  • 2 tbsp warm water
  • ¼ tsp sea salt

Toppings: Sliced cucumber, chopped cilantro, sliced radish

  1. Preheat the oven to 450 degrees. In a large bowl, toss the cauliflower florets with 2 tbsp oil, garlic powder, 1 tsp chili powder, 1 tsp cumin, ¼ tsp salt, and sumac (if using) until well coated. Spread in a single layer on a baking sheet and roast for 25-30 minutes until beginning to brown. Remove from oven and set aside.
  2. In a medium saucepan, heat the remaining 1 tbsp oil over medium-high heat. Add the onion and garlic, and sauté for 5 minutes until the onion begins to brown.
  3. Add the cooked lentils and remaining 1 tsp cumin, 1 tsp chili powder, and ¼ tsp salt. Cook for 8-10 minutes, allowing the lentils to absorb the flavors. Taste and adjust seasoning as needed. Set aside.
  4. To make the sauce, whisk together the tahini and lime juice in a small bowl. Add water and salt and continue to whisk until it has reached a thick consistency.
  5. To assemble, fill each tortilla with a scoop of lentils, followed by some cauliflower florets. Top with avocado slices, drizzle generously with lime tahini sauce, and Harnish with cilantro, radish, and cucumber.

  • 2 medium spaghetti squash, halved and seeded
  • ½ tsp olive oil, melted sea salt, and freshly ground black pepper
  • 1 cup cooked brown lentils
  • 8oz cremini mushrooms
  • ¼ cup walnut pieces
  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 1 tbsp coconut oil
  • ½ medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 tsp rice vinegar
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • ½ cup rolled oats
  • 2 ½ tbsp nutritional yeast
  • 2 cups Tomato Sauce (option to omit for Pitta)
  1. Preheat the oven to 375 degrees. Place the spaghetti squash halves face up on a baking sheet. Coat with olive oil and sprinkle with salt and pepper. Bake for 35 minutes until tender
  2. Meanwhile, make the plant balls. I have also substituted the plant balls with Beyond Meat Plant-based Meatballs. In the food processor, pulse the lentils, mushrooms, and walnuts until it forms a slightly lumpy mixture. Set aside. In a small bowl, mix the ground flaxseed and water. Set aside.
  3. In a large skillet, heat the coconut oil over medium heat. Add the onion and cook for 5-7 minutes until translucent. Add the garlic and cook for another 30 seconds. Stir in the rice vinegar, sage, thyme, parsley, and oregano—Cook for 1 minute more.
  4. Add the mushroom-lentil mixture to the skillet and mix well—taste and season with salt and pepper. Stir in the oats, nutritional yeast, and flax egg mixture. Transfer the mixture to a bowl to cool.
  5. Once cool enough to handle, scoop and roll into golf-ball-sized balls and place in a greased muffin pan (this will help keep them moist). Bake for 30-35 minutes at 375 degrees until lightly browned.
  6. Use a fork to scrape out the flesh of the spaghetti squash, separating it into pasta-like stands. Top with tomato sauce, if using, and the lentil-walnut plant balls. Sprinkle with fresh herbs and serve warm.

Tomato Sauce

  • 1 tbsp olive oil
  • ½ medium yellow onion, diced
  • 3 garlic cloves, minced
  • 28oz can crushed tomatoes
  • 6oz can tomato paste
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • 3 tbsp nutritional yeast

Heat olive oil in a saucepan over medium-high heat. Add onions and garlic and sauté for 7 minutes until translucent. Stir in the crushed tomatoes and tomato paste, followed by basil, oregano, and nutritional yeast. Cook on low, barely simmering, until heated through. I have also substituted the Tomato Sauce with Prego’s Garden Harvest Chunky Tomato Sauce.

  • 1 cup of non-dairy milk
  • 1-2 tbsp Turmeric Paste
  • 2 drops liquid monk fruit sweetener or ½ tbsp coconut sugar
  • ¼ tsp ashwagandha powder (optional)
  • Cinnamon, for topping
  • 1 In a small saucepan, heat milk over low heat until warm. Whisk in turmeric paste, monk fruit sweetener, and ashwagandha (if using).
  • 2 Before serving, froth with an electric frothier and dust with cinnamon. Enjoy warm.

Turmeric Paste

  • ½ cup water
  • ¼ cup ground turmeric
  • ½ in piece fresh ginger, grated
  • ½ tsp cinnamon
  • ½ tsp ground vanilla bean or ½ tsp alcohol-free vanilla extract
  • ¼ tsp ground cardamon
  • ¼ tsp freshly ground black pepper
  • ¼ cup coconut oil
  1. In a small saucepan, combine water and turmeric and bring to a simmer. Add the ginger, cinnamon, vanilla, cardamom, and pepper, and continue to cook, constantly whisking, for 5 minutes.
  2. Add the coconut oil and whisk until thoroughly combined. It will have a paste-like consistency.
  3. Remove from heat, transfer to a clean airtight container, and refrigerate. The paste can be stored in the refrigerator for up to 5 weeks.

All recipes are taken from Eat Feel Fresh: A Contemporary Plant-Based Ayurvedic Cookbook by Sahara Rose Ketabi

Free Chant

Gayatri Mantra

The Gayatri mantra is one of the oldest and best-known Sanskrit mantras in the Vedic tradition. It has helped meditators cultivate their highest intentions and awaken enlightenment for millennia. There is no mantra greater than the Gayatri. Rich in meaning, purpose, and history, it’s said to hold the potential energy of the entire cosmos. Repeating the mantra opens us to pure consciousness and divine protection.



Bhur bhuvah suvah

Tat savitur varenyam

Bargo devasya dhimahi

Dhiyo yo nah prachodayat

Words of Caution

The information presented during online or in-person sessions is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare providers with any questions regarding a medical condition before undertaking any diet, fitness, or other health programs.