11Years Cancer - Free: the truth about life after TNBC

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11Years Cancer - Free: the truth about life after TNBC As I was replying to a message in an emotional health support group recently, a wave of memories from my treatment days came rushing back. It’s been 11 years since I was diagnosed with Triple-Negative Breast Cancer (TNBC) — a rare and aggressive form of breast cancer with limited treatment options. Though my physical treatment ended long ago, my healing journey continues. Every year post-treatment has brought a new layer of understanding, discomfort, learning, and rebuilding. And today, I want to write about the part of survivorship most people don’t talk about: the silent, emotional battles we face long after the doctors say we’re “okay.” 🎗️ Life After TNBC: The Emotional Reality Being a TNBC survivor is a blessing — and sometimes a heavy emotional burden. The fear of recurrence never fully leaves. A new pain or symptom can trigger deep anxiety. There’s the pressure to “move on” when inside, you know you’ve changed...
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Red Kidney Beans Curry(Rajma)

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Rajma or red kidney beans are a great source of cholesterol- lowering fibers.They are also packed with protein and essential minerals like potassium,manganese and iron.
This Rajma recipe is simple and very healthy.I have used little oil and more tomatoes which is a good source of lycopene and is good for kids.
Ingredients
Rajma(Red Kidney Beans)-2 cups
Ginger-1/4 inch
Garlic-3-4 cloves
Onions-2 medium
Green chilli-1(Optional)
Coriander powder-2 teaspoons
Cumin powder-1/2 teaspoon
Red chilli powder-1/4 teaspoon
Ripe tomatoes-3
Turmeric powder-1/4 teaspoon
Green coriander leaves-4 teaspoons(Finely chopped)
Green Cardamom-1 crushed
Curd-4-5 teaspoons
Salt to taste
Vegetable oil-3 teaspoons
Method
-Wash and soak the rajma in a big container filled with enough water for atleast 12 hours or you can also soak it over night.
-Add 5-6 cups of water and 2 teaspoons of salt in a pressure cooker and put the soaked rajma.Pressure cook it till 4-5 whistles.
-Do not drain all the water from the pressure cooker.We will use this water for the gravy.
-Keep the rajma aside and allow it to cool.
-Wash the tomatoes and cut them into big pieces.
-Add the cut tomatoes to a blender or mixer and blend to make a fine paste.
-Slice the onions and chop the garlic and ginger.
-Grind the cut onions,ginger and garlic together.You can also add the green chilli while grinding.
-Heat a pan and add oil to it.
-Now,add the onion,ginger and garlic paste and fry for some time.Keep stirring till the paste is slightly cooked and you get the nice aroma of the cooked paste.
-Add the coriander,cumin and turmeric powder and cook by mixing well.
-Add the tomato puree and cook till the tomatoes are done.beat the curd and add it now.
-Put the cooked rajma and add salt according to your taste.
-Crush the cardamom and add it to the rajma.
-Add 1-2 cups of water now.The water used for boiling rajma can be used here.
-Mix well and cover the pan with a lid and cook for another 4-5 minutes.
-Add finely chopped coriander leaves on top.
-Serve hot with plain rice.

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