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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Tomato Rasam-an appetising soup

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This rasam recipe is quick and is much like the tomato soup.I've added lots of crushed garlic and peppercorns and this is a good recipe for people who have cold or a stuffy nose.

Ingredients:
Tomatoes-3 medium sized
Garlic-5-6 cloves
Black peppercorns-5-6
Salt-to taste
Curry leaves-3-4
Tamarind pulp-2-3 teaspoons
Hing-a generous pinch
Mustard seeds-1/2 teaspoon
Water-2 cups
Fresh coriander leaves-2 teaspoons, finely chopped
Oil-1 teaspoon

Method:
-Wash the tomatoes and boil them.Allow the tomatoes to cool and take the skin out.
-Blend the tomatoes in a mixer jar to make a puree.
-Take a big container and add the tomato puree and tamarind pulp and mix well by adding 2 cups of water.
-Crush the peppercorns and add it to the tomato-tamarind water.
-Add salt and hing too and mix well.
-Take a pan and heat 1 teaspoon oil and add the mustard seeds.
-When the mustard seeds splutter,add the curry leaves and crushed garlic and saute for 2 minutes.
-Now add the tomato-tamarind water to the pan and allow it to boil on low heat for 4-5 minutes.
-Garnish finely chopped coriander leaves on top and serve hot with plain steamed rice or drink it as soup.

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