MyWorldMyLife

After two months of battling through EC (aka the red devil), it was finally time to transition to Paclitaxel. I had braced myself for this change, but nothing could have prepared me for what happened during my first session. I was settled in my chair at the Sussex Cancer Centre, mentally gearing up for the long infusion ahead, when suddenly, the patient next to me had a severe allergic reaction. Within seconds, the crash team rushed in, alarms blaring, nurses moving swiftly… it was terrifying to witness. Time felt like it had stopped, and I couldn’t look away. It was a sobering reminder that chemotherapy is never predictable, no matter how many times you’ve been through it. The nurses, always incredible, reassured us all, reminding us to speak up immediately if we felt anything unusual such as chest pain, flushing, dizziness, anything. But even with their reassurance, my anxiety shot through the roof. Sensing my fear, my chemo nurse stayed by my side for the first 30 minutes of my infu...

Lentils are another fantastic source of iron, and this Lebanese lentil and Swiss chard soup became one of my ultimate comfort foods during chemotherapy.  It’s packed with nutrients to help support my body, super easy to make, and honestly, I could eat it any time of the year! But there’s just something extra cosy and healing about a warm, hearty bowl on a cold day... it’s like a hug from the inside. Ingredients: 1 bunch Swiss chard, chopped 2 potatoes, diced 1 ½ litters of water 1 cup lentils, rinsed 1 large onion, chopped 1 head of garlic (half minced, half mashed) 3 lemons, juiced ½ bunch fresh coriander, chopped 2 tbsp olive oil 1 tbsp cumin 1 tbsp dried mint Salt and pepper to taste Instructions: Heat the olive oil in a large pot over medium heat. Add the chopped onion and half the minced garlic, sautéing until soft and fragrant. Stir in the lentils, then pour in the water and bring everything to a boil. While the lentils cook, wash and chop the Swiss chard. Once the lentils st...