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Dalai Lama Asserts Sole Authority Over Reincarnation Amid China’s Claims

In a landmark declaration just days before his 90th birthday, the Dalai Lama has reaffirmed that the centuries-old Tibetan Buddhist institution will continue after his death—and that his reincarnation will be determined solely by the Gaden Phodrang Trust , a foundation he established. This move directly challenges China’s long-standing assertion that it holds the final say in selecting the next Dalai Lama. Speaking in a pre-recorded message during a religious gathering in Dharamshala, India, the exiled spiritual leader stated that no external political power, including China, has any authority  to interfere in the reincarnation process. He emphasized that the search for his successor will follow traditional Tibetan Buddhist practices and be overseen by senior monks and spiritual advisors connected to the Trust. China swiftly responded, insisting that any reincarnation must be approved by Beijing and conducted within Chinese-administered Tibetan regions. Officials cited a Qing dynas...
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Healthy Kids Recipes: Coconut-Chocolate Chip Granola Bars

 

Ingredients

  • 3 cups old-fashioned oats
  • 1 cup crispy brown-rice cereal
  • 1 cup semisweet chocolate chips
  • 1 cup unsweetened shredded coconut
  • ¼ teaspoon salt
  • ⅔ cup brown rice syrup
  • ½ cup tahini
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 325°F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
  • Combine oats, cereal, chocolate chips, coconut and salt in a large bowl.
  • Combine rice syrup, tahini and vanilla in a microwave-safe bowl. Microwave on High for 30 seconds. (Alternatively, heat in a saucepan over medium heat for 1 minute.) Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan; firmly press the mixture into the pan with the back of a spatula.
  • For chewier bars, bake until barely starting to color around the edges and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edges and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and will firm up as they cool.)
  • Let cool in the pan for 10 minutes, then, using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.

Equipment

  • Parchment paper

To make ahead

  • Individually wrap airtight and store at room temperature for up to 1 week.

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