Problem: Article: Lassi is a sweet, creamy yogurt drink that can be eaten as a refreshing snack or light dessert. To make an avocado version, blend 2 ripe avocados with 1⁄2 cup (120 mL) of yogurt, 1 cup (240 mL) of whole milk, 2 tbsp (25 g) of sugar, and the crushed seeds from 4 green cardamom pods until smooth. Taste and add more sugar as needed. For a vegan and dairy-free lassi, substitute soy or almond products for the yogurt and milk. Just make sure to rub the avocados with a little lime juice to ensure the flavors still blend properly. Blend the flesh of one ripe avocado with 1.5 cups (350 mL) of milk, 3 tbsp (22 g) of unsweetened cocoa powder, 3 tbsp (37.50 g) of brown sugar, 2 tbsp (20 g) of melted chocolate chips, and 1 tablespoon (15 mL) of vanilla extract. Pulse until fully combined and smooth. Then add 12 ice cubes and puree until thick and frosty. To create a dairy-free version, substitute vanilla almond or other nondairy milk, as well as dairy-free chocolate chips.
Summary: Make a sweet, Indian-inspired avocado lassi. Create a rich yet healthy chocolate avocado shake.

Problem: Article: Read books centered on mathematical mysteries or fictional and/or autobiographical books based on famous mathematicians. For example, a lot of Paul Verhoeven’s books incorporate math. Also, The Number Devil by Hans Magnus Enzensberger is a popular fiction book about  math. Read biographies of famous female mathematicians to cultivate and maintain your interest in math. For example, read about Hypatia, one of the earliest known female mathematicians in Alexandria. Baking uses a lot of proportions and ratios. By baking your favorite cake, brownies, or cookies, you can learn about proportions and ratios while having fun and satisfying your taste buds. You can promote your interest in math by exploring how math is related to something you love! For example, if you’re interested in historical landmarks, like the Golden Gate Bridge or the Statue of Liberty, learn about the math that was involved in building these landmarks. If you’re interested in a subject not traditionally associated with math, learn how that subject incorporates math. For example, if you are interested in fashion, explore how cutting patterns and sewing these patterns together involves math. New math formulas can seem mundane and uninteresting, especially if you do not apply them to anything. Make math interesting by applying mundane formulas to everyday life circumstances. For example, if you have an alarm clock, chances are you are calculating how many extra minutes you can sleep before you get out of bed once you hit the snooze button. Try to notice the different ways you do math in your day-to-day tasks. Realize that, if you keep an open mind, you can learn anything. Yes, math can be hard at times, but perhaps there is a better way for you to learn math, like playing games with friends or reading a fictional story based on a mathematical mystery.
Summary: Connect math and reading. Bake something. Connect math with your interests. Connect math to everyday life. Be positive about math.

Problem: Article: This hopper recipe uses either toddy, an alcoholic palm wine, or baking soda. While toddy is more traditional and adds a special flavor, both methods involve fermenting the batter overnight, producing a noticeably different flavor than the faster yeast method. . You can use any variety of rice for this recipe. Since you need to start making these hoppers the day before, you could make a pot of rice for dinner that day and save a handful (or two large spoonfuls) in a closed container in the fridge. Use 1.5 cups of rice (350 mL).While you may be used to rice that doesn't require soaking, this recipe calls for blending the rice with other ingredients, so you'll need to soak it until it is soft enough to grind or put in a food processor. Strain the soaked rice through a mesh or cloth to drain the water, leaving softened but uncooked rice. This will take a lot of work by hand, so use a blender or food processor if you have one. Blend the uncooked rice along with the grated coconut and cooked rice to a smooth or nearly smooth batter. A slightly coarse or grainy texture is fine. Add water little by little to the batter if it looks dry or you're having trouble grinding it. Stir the batter together to get a wetter, thinner mixture. Use a cooking pot or other cooking container. You'll cook this mixture and use it to start the batter fermenting, which adds air and flavor to the hoppers. Stir the batter water mixture vigorously as you heat it at a low temperature. It should continue to thicken until it is gelatinous and transparent. Remove the mixture from heat and let it sit until it reaches room temperature. Stir together thoroughly until there are no lumps. Add a little bit of water as you go if the mixture is too dry to stir. Use a large bowl with plenty of space for the batter to expand. Cover the batter mixture with a cloth or lid and let it sit at room temperature. Often, people will leave it overnight and make hoppers for breakfast in the morning. The batter should nearly double in size, and appear bubbly. Once the batter is ready, add 1 tsp (5 mL) salt and 2 tsp (10 mL) sugar, or according to taste. Add either 1/4 tsp (1.2 mL) baking soda or a splash of toddy, also known as palm wine. Toddy has a strong flavor, so you may want to start with as little as 1 tsp (5 mL) and increase the amount if the first hopper doesn't have a distinct sour flavor. Toddy is alcoholic, but the small amount used in this recipe should not affect sobriety. The batter should be thinner than American pancake batter. Add water or coconut milk until it is thin enough to easily swirl round the pan, but thick enough to stay together and not become entirely liquid. Stir or blend until there are no lumps. Use a cloth or paper towel to rub a small amount of oil across a hopper pan, wok, or skillet to lightly grease it. Heat for a couple minutes over medium heat; the pan doesn't need to get too hot. Small pans with wide, sloping sides work best. Depending on the size of your pan, you'll need about 1/4–1/2 cups of batter (60–120 mL). Tilt the pan and run the batter along the edges in a circle once or twice. A thin layer should be left along the sides, with a thicker center at the base of the pan. Keep an eye on the hopper. It is ready when the edges are brown and the center is soft but not runny. It may be cooked a minute or two longer if you want the center to be crisp, but many prefer to eat it with a white center. Use a spatula to transfer it to a plate once it's done. Grease the pan between hoppers and check on the hopper frequently during cooking times. Because the pan will heat up as you keep cooking, later hoppers may cook in shorter times. Turn off the heat for a minute or two if the hoppers burn or stick to the pan.
Summary:
Start this method the previous day. Cook a handful of rice Soak the uncooked rice in water for at least 4 hours. Drain out the water from the soaked rice. Grind the strained rice, cooked rice, and 3/4 cup (180 mL) grated coconut together. Mix 1/4 cup (60 mL) batter with 3/4 (180 mL) water. Heat the new mixture until thick, then let cool. Mix the cooked and raw batters together. Cover and let sit for 8 hours. Add remaining ingredients to the batter. Dilute the batter until it is easily poured. Grease and heat a pan over medium heat. Use a ladle to add enough batter to coat your pan. Cover with a lid and cook 2–4 minutes. Cook remaining hoppers the same way.