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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 Peppermint Lava Cakes

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   Chocolate Peppermint Lava Cakes   Makes 4   Ingredients:   Filling:   1 cup chopped vegan dark chocolate or chocolate chips 3/4 cup full-fat coconut milk     Cake:   3/4 cups quinoa flour (or all-purpose gluten-free flour) 2 Tbsp Raw Guru cacao powder or unsweetened cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 3/4 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 1 tsp pure vanilla extract 1 tsp peppermint extract 3/4 cup full-fat coconut milk (the thick part from the top of the can) 1 Tbsp apple cider vinegar     Instructions:   Preheat the oven to 375 degrees Fahrenheit and centre the oven rack. Pour oil into each of the four one-cup ramakins or custard bowls. To make the ganache filling, place the chocolate and coconut milk in the top half of a double boiler, whisk, and cook over medium heat until the chocolate and coconut milk melt, combine,...
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Mexican Chocolate Lava Cakes

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   Mexican Chocolate Lava Cakes   Makes 4   Ingredients:   Filling:   1/2 cup chopped vegan dark chocolate or  chocolate chips 1/4 cup coconut cream, coconut milk Cake:   3/4 cups quinoa flour (or all-purpose gluten-free flour) 2 Tbsp cacao powder or unsweetened cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp cinnamon 1/4 tsp chipotle powder 1/4 tsp sea salt 1/2 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 2 Tbsp almond butter 1 tsp pure vanilla extract 1/2  cup filtered water 1 Tbsp apple cider vinegar Instructions: Adjust the oven rack to the centre position and preheat it to 375F. Drizzle four one-cup ramakins or custard bowls with oil. To prepare the ganache filling, add the chocolate and coconut milk in the upper section of a double boiler, whisk, and heat the mixture until it melts, blends, and becomes smooth. Switch off the heating source. In a sizable basin, tho...
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Chocolate Raspberry Lava Cakes

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   Chocolate Raspberry Lava Cakes Makes  four 1 cupcakes   Ingredients:   4 1 cup custard dishes   Cake:   3/4 cup quinoa flour (or all-purpose gluten-free 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 packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 2 Tbsp almond butter 1 tsp pure vanilla extract 1/2  cup filtered water 1 Tbsp apple cider vinegar Filling:   1/2 cup fruit-sweetened raspberry jam 1/4 cup dark chocolate chips or chunks Chocolate fudge sauce:   2 Tbsp almond butter 2 Tbsp maple syrup 2 Tbsp cacao powder pinch sea salt filtered water as needed Directions: Adjust the oven rack to the centre position and preheat it to 375F. Drizzle four one-cup ramakins or custard dishes with coconut oil. In a sizable basin, thoroughly mix flour, baking soda, baking powder, and sea salt. In a blender, combine the dates...
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Pumpkin Spice Caramel Lava Cakes

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   Pumpkin Spice Caramel Lava Cakes Makes  four 1 cupcakes   Ingredients:   4 1 cup custard dishes   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 tsp ginger 1 tsp cinnamon 1/8 tsp nutmeg 1/8 tsp cloves 1/2 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved 2 Tbsp raw pecan butter (or almond butter) 1 tsp pure vanilla extract 1/2  cup pumpkin puree 1 Tbsp apple cider vinegar     Caramel Filling:   1/2 cup raw pecan butter (or almond butter) 1 Tbsp maple syrup 2 Tbsp filtered water (or more if needed) pinch sea salt 1 tsp pure vanilla extract Directions: Adjust the oven rack to the centre position and preheat it to 375F. Drizzle four one-cup ramakins or custard dishes with coconut oil. In a sizable basin, thoroughly mix flour, baking soda, baking powder, and sea salt. In a blender, combine the dates, res...
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