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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Pulses-Sprouts Salad for Healthy Heart

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Pulses play an important role in our daily diet.The nutrient -rich pulses are high in protein and are also easy to digest.A recent study has shown that people who consume pulses on a regular basis are less prone to coronary heart diseases.
This salad recipe is a mix of 3-4 types of pulses along with some vegetables like carrots and tomatoes.

Ingredients:
Green Moong dal-1/4 cup,sprouts
Horsegram-1/4 cup,sprouts
Bengal Gram-1/4 cup,boiled
Carrot-3 teaspoons,grated
Cucumber-1 small,grated
Tomatoes-1 medium,finely chopped
Onion-1 small, finely chopped
Green chillies-2,finely chopped
Sev bhujia- 3 teaspoons
Lime juice-3 teaspoons
Black salt- 1/2 teaspoon
Fresh coriander leaves-3 teaspoons,finely chopped

Method:
-Soak all the pulses in water separately for8-10 hours or overnight.
-Wrap the green moong ,bengal gram and horse gram  separately in a damp cloth and allow it to rest for a day.
-Boil the bengal gram in a pressure cooker with 4 cups of water and a teaspoon of salt.Cook for 2 whistles.
-Take a big bowl and mix all the pulses together.
-Now add the tomatoes,green chilled,onions and grated carrots.
-Sprinkle some black salt and freshly chopped coriander leaves and toss the salad.
-Add some sev bhijia on top and the tasty tangy salad is ready to serve.
-Finally add lime juice on top and toss again.
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