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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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Cake Shop - Cakeblogin Pumpkin Spice Chocolate Chip Cakes

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   Cake Shop - Cakeblogin Pumpkin Spice  Chocolate Chip Cakes Makes 4 Cake: 3/4 cup organic whole wheat pastry flour (or regular AP flour) 1/2 cup maple sugar, coconut sugar or brown sugar 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 tsp baking soda 1/2 tsp baking powder 1/4tsp sea salt 1/4 cup plus 2 Tbsp pureed pumpkin or squash 2 Tbsp avocado oil 1 tsp pure vanilla extract 1 tsp maple extract 1/4 cup + 1 Tbsp plant-based milk 1 Tbsp apple cider vinegar 3/4 cup dark chocolate chips ice cream for serving     Instructions:   Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit. Apply nonstick spray to four 8-ounce ramekins. In a large bowl, thoroughly mix flour, baking soda, spices, salt, and sugar. In a small bowl, whisk together pumpkin, oil, maple extract, vanilla extract, and milk until thoroughly blended. Then, whisk into the flour mixture until thoroughly incorporated. Add cider vinegar and...
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Eggless Cake - Pumpkin Spice Latte Layer Cake

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   Eggless Cake - Pumpkin Spice Latte Layer Cake     Makes 1 6 inch 2 layer cake 2 6-inch cake pans Eggless - Cake: 1 1/2 cups organic whole wheat pastry flour (or regular AP flour) 1 cup coconut sugar 2 Tbsp cinnamon 2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp cloves 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 3/4 cup pureed pumpkin or squash 1/4 cup avocado oil 1 Tbsp pure vanilla extract 2 tsp maple extract 1/2 cup + 2 Tbsp strong brewed espresso coffee 2 Tbsp apple cider vinegar     Eggless Cake - Frosting :   1 15 oz can organic full-fat coconut milk or coconut cream, chilled (use the kind that has at least 3/4 of the can thick cream like Thai Kitchen brand or this recipe will not work and the frosting will be runny) 1/2 cup raw cashew butter 1/3 cup maple syrup 2 Tbsp strong brewed espresso 1/4  tsp sea salt 2 tsp pure vanilla extract 1/2 tsp maple extract (optional) 3/4 cup coconut butter (not oil), warmed to liquid ...
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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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Apple Spice Cake with Caramel Frosting

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  Apple Spice Cake with Caramel Frosting Makes 1 6 inch 2 layer cake   Ingredients:   2 6-inch cake pans   Cake:   1 1/2 cups quinoa flour (or Bob's Red Mill gluten-free all-purpose baking flour) 1 1/2 tsp baking soda 1 tsp baking powder 1/2 tsp sea salt 2 tsp cinnamon ½ tsp nutmeg 1 tsp ground cardamom 1 tsp ground ginger 1 ¼ cups packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved 1/4 cup almond butter 1 Tbsp pure vanilla extract 1 cup pureed ripe apples 2 Tbsp apple cider vinegar     Frosting:   3 cups cooked sweet potatoes (the white-fleshed variety) 1 cup soft, pitted Medjool dates 1/4 cup filtered water (or as needed) 1/2 cup raw almond butter 1/2 cup maple syrup 1 tsp pure vanilla extract 1/4 tsp sea salt   Rules:   Adjust the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit. Line two six-inch-diameter cake pans by covering the edges with two-inch...
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