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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 Orange Hazelnut Cupcakes

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  Chocolate Orange Hazelnut Cupcakes Makes 8   Ingredients:   Cake:   3/4 cup organic whole wheat pastry flour 2 Tbsp cacao powder or unsweetened cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 1/2 cup maple sugar 1/2 cup full-fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature 1/4 cup Rawmio Chocolate Hazelnut Spread (or hazelnut butter) 1/4 cup orange juice plus 1 Tbsp orange zest 1 Tbsp cider vinegar     Frosting:   1 cup canned full-fat coconut milk 1/4 cup Rawmio Chocolate Hazelnut Spread or 1/4 cup hazelnut butter mixed with 1 Tbsp cacao powder and 2 tsp maple syrup) 2 Tbsp maple syrup 1 Tbsp orange zest 1 Tbsp orange juice 1/8 tsp sea salt 1/4 cup plus 2 Tbsp melted Dastony Coconut Butter (not coconut oil), warmed to liquid     Garnish:   Rawmio Orange Chocolate Hearts     Instructions: Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit...
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Makes 12 Dark Chocolate Hazelnut Banana Muffins.

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   Makes 12 Dark Chocolate Hazelnut Banana Muffins.   Components:   one cup of sugar made from coconuts Hazelnut butter or chocolate hazelnut spread, 3/4 cup Rawmio One cup of ripe, organic bananas, mashed Four tablespoons of filtered water and one tablespoon of ground flax seed 1 ¼ cups whole wheat pastry flour that is organic and ¼ cup cacao powder One-half teaspoon sea salt One-half teaspoon baking soda 1/8 teaspoon powdered sugar ¾ cup chopped vegan dark chocolate pieces or Rawmio Essentials dark chocolate chips Guidelines:   Set aside 12 muffin tins to bake at 350 degrees Fahrenheit and line them with liners. In a large bowl, whisk together the coconut sugar, flax mixture, banana, and radio chocolate spread.   Mix in the flour, baking powder, baking soda, sea salt, and cacao powder, whisking until smooth. When the chocolate chips are added, stir them in thoroughly. Fill muffin tins with a spoonful. Put in the oven and bake for approximately twenty-five...
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Hazelnut Flourless Chocolate Cake

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   Hazelnut Flourless Chocolate Cake Makes one 6-inch cake   3 Tbsp ground flax seed 1/2 cup plus 1 Tbsp filtered water 4 ounces vegan unsweetened chocolate, chopped 1/4 cup hazelnut butter or almond butter 1/4 cup pureed pear or apple 1 cup coconut sugar 1/4 tsp sea salt 1 tsp pure vanilla extract 1/4 cup hazelnut meal 1/2 cup raw cacao powder or unsweetened cocoa powder plus additional for sprinkling hazelnuts and chopped dark chocolate for garnish Instructions:   In a bowl, whisk together the flax seed and water. Place in the fridge for 15 minutes to gel. This will be your flax eggs. Meanwhile, oil a 6-inch spring form pan with coconut oil and preheat the oven to 375F degrees. In the top of a double boiler, combine the chocolate and nut butter.  Allow to melt, whisking often. Whisk in the pear puree, sugar, sea salt, and vanilla until smooth. Add the flax eggs and allow to warm for a couple minutes with the other ingredients whisking often until completely sm...
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Chai Spiced Pear Cakes with Hazelnut Chocolate Glaze

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   Chai Spiced Pear Cakes with Hazelnut Chocolate Glaze Makes four 1-cup bundt cakes   Ingredients:   2 6-inch cake pans   Cake:   3/4 cup quinoa flour (or all-purpose gluten-free flour) 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 1/2 tsp cinnamon 1/2 tsp ginger 1/2 tsp cardamom 1/4 tsp cloves 1/4 tsp nutmeg 1/2 cup packed soft Medjool dates, pitted,  soaked in water for 30 minutes  and 1/2 cup of the soaking water reserved 2 Tbsp almond butter 1 tsp pure vanilla extract 1/2 cup pureed ripe pears 1 Tbsp apple cider vinegar     Glaze:   1/3 cup Veggimins Hemp CBD Chocolate Hazelnut Butter     Directions: Adjust the oven rack to the centre position and preheat it to 375F. Grease 4 small bundt pans. In a large basin, thoroughly mix flour, baking powder, baking soda, spices, and sea salt.  Put aside. In a blender, combine the dates, almond butter, pear puree, reserved water, and vanilla extract. Blend until...
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