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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Mooli Raita-Grated Radish in Spicy Yogurt

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Mooli or radish has some of the essential vitamins such as vitamin C,vitamin B and some important minerals like manganese, magnesium, calcium, iron, phosphorous, copper and zinc.It contains roughage and is also an excellent detoxifier.
This mooli recipe is a combination of grated radish in spicy yogurt that has been tempered with some important spices.

Ingredients: 
White Mooli/Radish-2,peeled and grated
Yogurt-2 cups
Green chillies-1,finely chopped
Fresh coriander leaves-3 teaspoons,finely chopped
Salt to taste
Sugar-a generous pinch

For the Tempering:   
Mustard seeds-1 teaspoon
Asafoetida -1/4 teaspoon
Cumin seeds-1/4 tespoon
Curry leaves-4-5
Dry red chilli-1,broken
Oil-1 teaspoon

Method: 
-Wash the radish,peel it and grate.Squeeze the excess water out of the grated radish and keep it aside.
-Whisk  the curd properly and add salt, sugar,chopped green chillies and coriander leaves and mix well.
-Add the grated mooli to the yogurt mix and mix again.
-Heat a pan and add 1 teaspoon of oil and add the mustard and cumin seeds.When they pop add the curry leaves,broken red chilli and asafoetida.
-Immediately pour the tempering on the yogurt and mooli mix.
  

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