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Kamala Sohonie's scientific legacy

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Kamala Sohonie's scientific legacy  The Indian Woman Who Turned Rejection into Revolution: Kamala Sohonie's Untold Story.   Unravel an unspoken story of Kamala Sohonie. Discover how the first Indian woman in science won over rejection in order to achieve the groundbreaking research on Neera and transform nutrition.   The Indian Lady Who Transformed Rejection into a Revolution: The Untold Story of Kamala Sohonie. History tends to make people see famous names. But thousands of visionary minds are in the background. One such revolutionary is Kamala Sohonie. She became the first Indian woman to get a PhD in the scientific field. It is a test of strength, and her story is highly symbolic of academic achievement rather than a mere success story. She turned unambiguous discrimination into a lifelong scientific and social improvement quest. In turn, her legacy provides important career advice on how to break professional obstacles. This is an article that reveals her se...
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Chocolate Chip Cookie Dough

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  Chocolate Chip Cookie Dough Makes two dozen cupcakes with  chocolate chip cookie dough.   Chocolate Chip Cookie Dough : Parts:   Two lined twelve-hole muffin pans   Chocolate Chip Cookie Dough : Cake:   Half a cup of organic whole-wheat pastry flour A two-thirds teaspoon of baking soda A single tsp of baking powder 1/2 tsp sea salt and 1 cup maple sugar Two cups of full-fat coconut milk (I prefer the thick Thai Kitchen brand) at room temperature Two tsp of distilled vanilla extract A pair of tsp apple vinegar A single cup of chocolate-covered chips     Chocolate Chip Cookie Dough : Decorative:   One 15-ounce can of full-fat coconut milk (I use Thai Kitchen brand; if the brand isn't at least 3/4 of the can thick cream, it won't work for this recipe). one-half cup raw cashew butter A third of a cup of soft, pitted Medjool dates One tsp of   In a large bowl, whisk together flour, baking soda, sea salt, and sugar.   In a small bowl, w...
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Chocolate Chip Cookie Dough Cake

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  Chocolate Chip Cookie Dough Cake Makes 1 6 inch 2 layer cake   2 6-inch cake pans   Cake:   1 1/2 cups Bob's Red Mill gluten-free all-purpose flour 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 1/2 cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and 3/4 cup of the water reserved 1/4 cup raw pecan butter (or raw almond butter) 1 Tbsp pure vanilla extract 1 cup filtered water 2 Tbsp apple cider vinegar 1/2 cup chocolate chips     Frosting:   1 15 oz can of organic full-fat coconut milk 1/2 cup raw cashew butter (or raw almond butter) 1/4 cup raw pecan butter 1/2 cup pitted Medjool dates 1/4 tsp sea salt 2 tsp pure vanilla extract 3/4 cups coconut butter (NOT OIL), warmed to liquid 1 cup chopped chocolate or chocolate chips plus more for serving     Instructions:   Preheat the oven to 375 degrees Fahrenheit and set the rack in the middle. Press parchment paper into two six-inch-diameter cake pans with...
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Chocolate Chip Banana Cake with Peanut Butter Fudge Frosting

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   Chocolate Chip Banana Cake with Peanut Butter Fudge Frosting Makes 1 6 inch 2 layer cake   Ingredients:   2 6-inch cake pans   Cake:   1 1/2 cups quinoa flour (or all-purpose gluten-free flour) 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved 1/4 cup organic peanut butter 1 Tbsp pure vanilla extract 1 cup pureed organic bananas 2 Tbsp apple cider vinegar 3/4 cup chocolate chips     Frosting:   1 1/4 cups pitted Medjool dates, soaked in water for 30 minutes, and 1 cup of the water reserved 3/4 cup organic peanut butter 3/4 cup cacao powder pinch sea salt     Directions: Adjust the oven rack to the middle position and preheat to 375F.   Line two six-inch-diameter cake pans by covering the edges with two-inch-high parchment paper. To prevent the cake from sticking, lightly grease the edges of the pan and the...
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Mint Chocolate Chip Cake

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   Mint Chocolate Chip Cake Makes 1 6 inch 2 layer cake   3 6-inch cake pans   Cake: 1 1/2 cups quinoa flour (or all-purpose gluten-free flour) 1/4 cup cacao powder or unsweetened cocoa powder 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 1/4 cup raw almond butter or pecan butter 1 Tbsp pure vanilla extract 1 cup filtered water 2 Tbsp apple cider vinegar   Frosting: 1 15 oz can organic full-fat coconut milk, chilled 3/4 cup raw cashew butter 1 cup fresh peppermint leaves 1/4 cup maple syrup 1/4 tsp sea salt 2 tsp pure vanilla extract 1 tsp peppermint extract 1/2 cup plus 2 Tbsp coconut butter, warmed to liquid   1/2 cup chopped chocolate or chocolate chips plus more for serving Adjust the oven rack to the middle position and preheat to 375F. Line three six-inch-diameter cake pans with sides that are two inches high on the bottom with parchm...
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