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The Fog That Won’t Lift: Living (and Laughing) Through Brain Fog

There’s this little side effect of chemotherapy that no one really warns you about. It’s not the nausea, or the bone-deep fatigue, or even losing your hair... people at least prepare you for those. It's the brain fog or as I like to call it: the brain farts. It feels like my brain’s running on dodgy WiFi. Some days, the signal is strong and clear, I can think straight, string sentences together, feel sharp again. Other days, it’s like everything is buffering mid-thought, mid-sentence, mid-task. One minute I’m totally capable, the next I’m wondering if my brain is actively sabotaging me on purpose. Take the time I tried to organize a fun night out at the cinema with my girlfriends. I booked the tickets online, feeling very “on top of life.” Halfway there, it hit me: Brighton doesn’t even have a Vue cinema. I’d booked us tickets for London. Cue me, standing on the pavement, staring at my phone like: Really? Again? Or the time I was invited to speak at a cancer conference in Londo...

Semolina Cake

This dessert is often the very first sweet we’re taught to make in school cookery class, long before we even attempt cake. It’s simple, comforting, and instantly rewarding. Depending on where you are, it goes by different names: in Syria, Palestine, and Jordan it’s called Hareesa , in Lebanon it's called Namoura while in Egypt it’s known as Basbousa . At its heart, it’s a semolina cake soaked in sugar syrup, usually topped with almonds and coconut for that signature look. Growing up, this was one of the most nostalgic treats my mom would prepare whenever friends and family gathered. It’s wonderfully easy to make, irresistibly tasty, and always guaranteed to please everyone. Ingredients 1 cup yogurt 1 cup sugar 1 ½ tsp baking powder ½ tsp baking soda 3 cups semolina (coarse) ½ cup melted butter (1 stick) 1 cup fine coconut flakes ¾ cup milk 2 tbsp tahini (for greasing pan) Flaked almond and desiccated coconut for garnish For the sugar syrup: 1 cup s...

From Kitchen to Healing: How Food Became a Vital Part of My Cancer Journey

Cooking has always been one of my greatest passions. It’s never just been about eating, it’s about the love that goes into preparing a meal, the memories attached to favourite dishes, and the joy of sharing food with the people I care about. From my Mum’s Stuffed Artichoke Hearts to the countless recipes I’ve experimented with over the years, food has always been a source of comfort and creativity for me. But when I was diagnosed with breast cancer, my relationship with food shifted. I started seeing it as more than just something to enjoy; it became a way to nourish and support my body through healing. I knew I needed to be more mindful of what I was eating, not just for the sake of my health but to give myself the best possible chance of feeling strong and energized. One of the biggest changes I made was transitioning to a pescatarian diet. It wasn’t about giving up the dishes I loved but rather finding new ways to enjoy them. Instead of traditional meat-based meals, I started explor...

Balouza Muhallabia (Orange Milk Pudding)

This dessert takes me right back to my childhood summers. My aunt used to make it when the weather got warm; it’s light, refreshing, and so simple to prepare. Best of all, it’s naturally gluten-free! Balouza might look fancy, but don’t let that fool you... it comes together quickly and is guaranteed to impress your guests. You can also swap out the orange juice for strawberry or mango if you want to switch things up! Ingredients For the milk pudding: 5 cups milk ½ cup corn-starch, dissolved in ½ cup water ½ cup sugar ½ cup rose water 1 cup peeled, slivered almonds For the orange layer: 3 ½ cups fresh orange juice ¼ cup corn-starch, dissolved in ½ cup water ¼ cup sugar Instructions Step 1 : Prepare the milk pudding: In a pot, strain the corn-starch mixture and add the milk. Stir constantly over medium heat until it starts to thicken (about 15 minutes). Add the sugar and rose water, and continue stirring for another 5 minutes. Remove from heat and set aside. Step 2 : Prepare the oran...

Traveling After Cancer: Embracing Adventure with a New Perspective

There was a time when I could throw a bag together, book a flight, and set off on an adventure without a second thought. Traveling was exhilarating, spontaneous, and, most importantly, easy. But after cancer diagnosis, my reality shifted. Now, I navigate the world while on endocrine and targeted therapy, with the added challenge of lymphedema. Planning a trip while undergoing treatment is a different kind of journey. There’s the excitement of getting away, of course, but also the practical worries that creep in. What if I get fatigued? Will my medication cause side effects mid-flight? How will I manage my lymphedema in a different climate? And then there’s the added challenge of securing travel insurance, something I never thought twice about before but is now a hurdle when traveling abroad while undergoing cancer treatment. The unknowns can feel overwhelming, but I refuse to let them keep me from experiencing the joy of travel. A smooth trip starts with good preparation. While I used ...

Mahashi - stuffed courgettes and aubergines

This dish brings back memories of family gatherings, with my Mum's Mahashi always stealing the spotlight. There’s something special about these stuffed courgettes and aubergines... they look impressive, but they’re surprisingly easy to make! Traditionally, they’re filled with rice and meat, but I swap the meat with plant-based mince beef. In the Middle East, Mahashi is a must-have for big family meals and special occasions, the kind of dish that brings everyone together. Every region has its own way of making it, so it’s always exciting to try a friend’s version and see how they put their own spin on it! Ingredients: For the veggies: 10 small courgettes (zucchini) 10 small aubergines (eggplants) For the stuffing: 1¼ cups long-grain rice 1 cup plant-based mince (or mince beef) 2 tbsp tomato paste 1½ tsp seven-spice mix 1 tsp salt 1 tsp paprika ½ tsp cinnamon 3 cloves garlic, minced 1 tsp dried mint 1 tsp olive oil For the cooking broth: ¼ cup tomato paste 8 cloves garlic, crus...

Moving Through Cancer: How Exercise Helped Me Heal

When I was diagnosed with breast cancer, I knew life was about to change. Surgery, chemo, radiation... it all sounded terrifying and exhausting. But through all of it, one thing kept me feeling like me: moving. Before cancer, I was always busy; work, gardening, the gym, weekend runs. I didn’t sit still much. So even when treatment wiped me out, I still felt this itch to get up and move, even if it was just to the end of the street. On my hardest days, resting felt worse than being tired. Just getting up and moving, even a bit, brought back a glimpse of the old me. In September 2023, halfway through my chemotherapy treatment, I signed up for Cancer Research UK’s Shine Walk and walked a half marathon — 21.1 km — with my husband. It was hard, but also kind of amazing. It wasn’t about speed or performance; it was about proving to myself that I was still strong, still capable. And in the hope that someday cancer treatments will be kinder, more effective, and a whole lot less brutal. Eating ...