Menu choices for vegans with cancer

A vegetarian diet may be safe for anyone undergoing cancer treatment. However, it makes sense to consult a nutritionist to develop a proper nutrition plan. We hope that the information contained in this article will assist in planning a vegetarian diet that meets the specific nutritional needs of patients.

Problems in the diet of cancer patients

A cancer diagnosis and subsequent treatment can lead to poor absorption of food and fluids, weight loss, and nutritional deficiencies. Patients often have an increased need for calories and protein, and at the same time, as a rule, there is a decrease in appetite.

Problems Cancer Patients Face

Dry mouth Sore throat and mouth Loss of or change in taste Nausea with or without vomiting Decreased appetite Constipation or diarrhea Feeling heavy after eating or drinking

Chemotherapy is given to kill cancer cells. Unfortunately, this damages not only the tumor, but also some healthy tissues, including the mucous membrane of the gastrointestinal tract. While some of the drugs produce only mild side effects, others can make you feel bad.

The effects of radiation therapy can be similar to those associated with chemotherapy, but they are usually limited to the part of the body being treated. This means that radiation in the head, neck, chest and abdomen can lead to a wide range of painful effects.

One of the most important aspects of food preparation for cancer patients is the need to accommodate their needs. Eating habits can change, as can the ability to chew or swallow. The patient should have access to food and fluids as often as they would like.

If the patient is in a clinical setting, such as a hospital, it is necessary to communicate with the patient several times a day. Snacks should be available at all times.

Often, patients undergoing chemotherapy or radiation therapy experience the following: Can only eat raw foods. Cooking increases flavor so raw foods may be better tolerated.

Can only tolerate hot foods or cold foods. This may be due to physical discomfort from a sore throat or mouth, or an increased sense of taste. May desire bland foods or very spicy foods.

May want to eat one type of food, such as a banana smoothie, or several meals in a row. May feel more comfortable only after small meals.

With that in mind, remember that we need to offer them high protein, high calorie foods in a form that they can take.

Below are some tips for meeting the needs of a vegetarian with cancer:

Cook the ingredients separately, steam, grill, or serve chilled, as the patient desires. For example, carrots, mushrooms, celery and onions can be thinly sliced; spinach and cabbage can be chopped; tofu can be cut into cubes. Flavored items such as chopped nuts, nutritional yeast, fresh or dried herbs, salsa, vegan sour cream, shredded vegan cheese, or soy sauce may be offered separately. This combination can be prepared quickly if the patient prefers hot or cold food.

To improve the taste

If the patient has a heightened sense of taste, the tofu can be seasoned with a little orange juice or maple syrup, or a very small amount of nutritional yeast.

If the sense of taste is dulled, offer the patient tofu or tempeh marinated in an Italian dressing with oregano and basil.

If the patient cannot explain what they want, you can offer tofu cubes and various condiments such as chutney, salsa, maple syrup, orange juice, mustard, nutritional yeast, or powdered dried herbs for the patient to experiment.

Food for patients with pain in the mouth and throat

Avoid “hard” foods like nuts or toast. They can irritate an inflamed mouth and throat.

Do not serve acidic foods such as tomatoes or citrus fruits, or foods with vinegar.

Salt can also irritate your mouth or throat.

Avoid “spicy” foods like chili and peppers.

Offer cool, not cold, green or herbal teas; very soft ginger tea; juices – peach, pear, mango, apricot, possibly diluted with sparkling water.

Slice ripe fresh fruits such as pears, bananas, peaches, apricots and mangoes.

Serbet with banana puree, peaches, apricots or mangoes.

Offer sweet and savory dishes along with tofu.

Serve the soup warm, not hot, such as miso or mushroom broth.

Try mashed potatoes with soy milk, vegan margarine, nutritional yeast, and dried parsley.

Soft fruit puree combined with soy yogurt can be frozen in individual cups and served as a popsicle or as a frozen dessert.

Tips for Cooking and Increasing Calories and Protein

Add nutritional yeast to smoothies, hot cereals, soups, salad dressings, muffins.

Puree! For example, mashed cooked beans can be added to vegetable soup for extra nutrition; puree cooked vegetables such as green beans can be added to salad dressings; and fruit puree can be added to yogurt.

If you are using vegan pudding mixes, you can add soy, rice, or almond milk instead of water.

You can add fruit juice to iced tea, decorate porridge with fruit, add a scoop of vegan sour cream to a bowl of soup, serve apple jam or veggie ice cream with cake or scones, etc.

Molasses is a source of iron and can be added to baked goods.

Avocados are rich in “good” calories and nutrients; try to include them in the patient’s diet, depending on tolerance. On days when you have no appetite at all, the combination of tofu and avocado is a great small-sized nutritional option.

Here are some ideas for dishes that can be offered as snacks or small meals:

Smoothies. Don’t forget to add apple juice, applesauce, sherbet, soy or almond milk, and tofu. If well tolerated, add ripe bananas or nutritional yeast to smoothies as well. The cocktail can be served on its own or served as a dipping sauce for a vegan pie or cupcake.

Hummus. Nutritional yeast can be added to hummus. Use hummus as a salad dressing or sauce for stir-fried tofu or seitan.

Muesli can contain dried fruits, nuts, and coconut for extra calories and protein.

Bagels. Choose bagels with fillings such as raisins. Serve them with vegan cream cheese, dried or frozen fruit, or chopped fresh vegetables. Peanut butter can be fortified with chopped dried fruit or additional chopped nuts.

Frozen vegetarian desserts can be served with grated coconut and dried fruit.

Fruit nectars – from peaches, apricots, pears or mangoes – can be served as an appetizer.

Coconut milk or macaroons with lots of flaked coconut will add some calories and fat.

Vegetable soups. If chewing is hard, prepare mashed vegetables, legumes and pasta, soup. Replace some of the water with pureed tofu and boiled beans. Use nutritional yeast as a condiment.

Soy yogurt. Serve it with dried fruit and fruit puree as an appetizer or a frozen dessert.

Peanut butter. Peanut, soy, sunflower, and hazelnut oils can be added to frozen desserts, baked goods, and toast.

Add nutritional yeast, maple syrup, apple juice concentrate, and tofu to your porridge.

Boil rice and pasta in vegetable stock, not water. Mashed potatoes or mashed zucchini can be flavored with margarine, vegan sour cream, nutritional yeast, or soy milk. Vitaminized cereals or purees can be used as “secret” ingredients in breads and soups.

Almond coffee

1 cup prepared coffee 2/3 cup almond milk (or soy milk with ¼ teaspoon almond extract) 1 tablespoon sugar ½ teaspoon almond extract 1 teaspoon maple syrup 1 teaspoon chopped almonds, if desired

Mix coffee, milk, sugar, almond extract and syrup. To prepare a hot drink, heat the mixture on the stove. For a cold drink, add ice or freeze.

Total Calories Per Serving: 112 Fat: 2 g Carbs: 23 g Protein: 1 gram Sodium: 105 mg Fiber: <1 mg

Smoothies with chocolate

2 tablespoons unflavored soy yogurt or soft tofu 1 cup soy or almond milk 1 tablespoon maple syrup 2 tablespoons unsweetened cocoa powder ½ slice whole wheat bread 3 ice cubes

Place all ingredients in a blender. Mix for 15 seconds. Note. This drink will begin to separate in about 10 minutes and should be drunk immediately or stirred before serving.

Total Calories Per Serving: 204 Fat: 7 grams Carbohydrates: 32 g Protein: 11 g Sodium: 102 mg Fiber: 7 grams

Pasta soup

4 tablespoons olive oil ½ cup chopped vegan meat 1 cup chopped onion ½ cup chopped celery 1 garlic clove, minced 1 tablespoon red pepper 1 tablespoon sage 4 cups mushroom stock 2 lbs (about 5 cups) chopped canned tomatoes 1 lb (about 2 ½ cups) cooked white beans 10 oz (about 1 package) pasta

Heat the oil in a saucepan and fry the bacon for 5 minutes. Add onion and celery, cook until vegetables are soft. Add garlic, red pepper and sage, cook for 1 minute.

Add broth, tomatoes and beans. Bring to a boil over high heat. Break the pasta into small pieces, add them to the pot and reduce the heat to medium. Cook uncovered for 10 minutes or until pasta is tender. Note: This soup can be eaten pureed.

Total Calories Per Serving: 253 Fat: 7 grams Carbohydrates: 39 g Protein: 10 g Sodium: 463 mg Fiber: 2 grams

Mushroom soup with carrots (20 servings)

A little vegetable oil 1 pound (about 2 cups) vegan goulash or minced meat 2 cups chopped celery 2 cups chopped onions 3 cups chopped fresh mushrooms 1 gallon (about 8 cups) vegetable stock 2 bay leaves 1 cup diced 10 ounce carrots (about 1 ¼ cups) of raw barley

Heat oil, add minced meat, celery, onion and mushrooms, simmer for about 3 minutes. Add the rest of the ingredients. Bring to a boil, cover, and simmer until the barley is tender, about 45 minutes.

Total Calories Per Serving: 105 Fat: 1 gram Carbohydrates: 19 g Protein: 7 grams Sodium: 369 mg Fiber: 5 grams

Sweet potato soup (20 servings)

1 cup chopped celery 1 cup chopped onion ¾ cup chopped carrot 2 cloves minced garlic 1 gallon (about 8 cups) vegetable broth 3 pounds (about 7 cups) fresh sweet potatoes, peeled and diced 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg nuts 1 teaspoon ground ginger 2 tablespoons maple syrup 1 cup tofu

Saute celery, onion, carrot, garlic in a large saucepan with a little oil until vegetables are tender, about 2 minutes. Add the rest of the ingredients, sweet potatoes and spices. Simmer, covered, until potatoes are very soft, about 45 minutes.

Place the soup in a blender or food processor until smooth. Return to heat, add syrup and tofu, stir and remove from heat.

Total Calories Per Serving: 104 Fat: 1 gram Carbohydrates: 21 g Protein: 2 grams Sodium: 250 mg Fiber: 3 grams

Pumpkin soup (12 servings)

Pumpkin gives this recipe a “creamy” look and taste. 3 cups canned pumpkin (no additives) or stewed and pureed fresh pumpkin 2 cups vegetable broth 1 tablespoon vegan margarine 1 tablespoon flour 1 tablespoon vegan brown sugar 1 teaspoon black pepper ½ teaspoon lemon zest

Simmer the pumpkin and spices together in a medium saucepan over low heat, add the broth. Combine margarine and flour to make dressing (thickener). Slowly pour the sauce into the pumpkin, stirring until smooth. Add sugar, pepper and zest. Stir.

Total Calories Per Serving: 39 Fat: 1 gram Carbohydrates: 7 grams Protein: 1 gram Sodium: 110 mg Fiber: 2 grams

Pumpkin buns

Pumpkin is high in fiber and nutrients and adds a nice texture to many dishes.

A little vegetable oil 3 cups unbleached flour ½ teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 teaspoon ginger 2 cups sugar 1 cup brown sugar ¾ cup butter or mashed banana ½ cup soft tofu 2 cups canned pumpkin (no added sugar) or stewed fresh pumpkin 1 cup raisins ½ cup chopped walnuts (optional)

Preheat oven to 350 degrees. You can bake two large rolls or 24 small ones. Sift together flour, baking powder, soda and spices. In a mixer bowl, combine sugar, butter or bananas and tofu. Add pumpkin and mix well. Gradually add flour and mix. Add raisins and nuts.

Bake for 45 minutes or until done, let cool before removing from the tray.

Total Calories Per Serving: 229 Fat: 7 grams Carbohydrates: 40 g Protein: 2 grams Sodium: 65 mg Fiber: 1 gram

pumpkin biscuits (48 cookies)

These unique cookies are good anytime, but especially in autumn. A little vegetable oil 1 cup vegan margarine 1 cup sugar 1 cup canned or cooked pumpkin 3 tablespoons mashed banana 1 teaspoon vanilla extract 2 cups unbleached flour 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon ground ginger ½ teaspoon ½ teaspoon cloves tablespoons allspice ½ cup chopped raisins ½ cup chopped nuts

Preheat oven to 375 degrees. Grease a baking sheet with oil. In a large bowl, mix margarine and sugar. Add pumpkin, banana and vanilla and stir.

In a separate bowl, mix flour, baking powder and spices. Add them to the pumpkin mixture and stir. Add raisins and nuts. Lay the cookies on a baking sheet. Bake cookies for 15 minutes.

Note: Do not overbake these cookies as they may become tough. They go well with hot or cold tea, milk and coffee.

Total Calories Per Serving: 80 Fat: 4 grams Carbohydrates: 11 g Protein: 1 gram Sodium: 48 mg Fiber: <1 gram

orange dessert  (1 serving)

The combination of milk, sherbet and vegan ice cream is a dessert with an amazing creamy texture.

¾ cup almond milk (or soy milk with 1/4 teaspoon almond extract) ½ cup orange sherbet ¼ cup vegan vanilla ice cream 1 tablespoon orange concentrate ¼ cup canned tangerines

Place milk, sherbet, ice cream, and concentrate in a blender. Mix until a homogeneous mass is obtained. Freeze, decorate with tangerines.

Total Calories Per Serving: 296 Fat: 8 grams Carbohydrates: 52 g Protein: 3 grams Sodium: 189 mg Fiber: 1 gram

Fruit salad with avocado and salsa (6-8 servings)

Salsa 1 cup peeled and chopped ripe avocado ½ cup plain soy yogurt 3 tablespoons apple juice ½ cup crushed pineapple or apricots Combine all ingredients, refrigerate. Salad 1 cup mashed bananas 3 tablespoons peach nectar 1 cup sliced ​​ripe mangoes 1 cup diced ripe papaya

Arrange fruit in layers, mango and papaya on top of bananas. Top with salsa right before serving.

Total Calories Per Serving: 131 Fat: 4 grams Carbohydrates: 24 grams Protein: 2 grams Sodium: 5 milligrams Fiber: 4 grams

cold tropical sauce (3 servings)

1/3 cup chilled mango juice ¼ cup chopped strawberries or peaches 2 tablespoons mashed banana

Before serving, mix all ingredients and refrigerate.

Total Calories Per Serving: 27 Fat: <1 gram Carbohydrates: 7 grams Protein: <1 gram Sodium: 2 milligrams Fiber: 1 gram

blueberry sauce

1 ½ cups frozen blueberries 2 tablespoons cane or rice syrup 2 tablespoons apple juice 2 tablespoons soft tofu

Mix all ingredients in a blender or food processor. Refrigerate before serving.

Total Calories Per Serving: 18 Fat: <1 gram Carbohydrates: 4 grams Protein: <1 gram Sodium: 5 milligrams Fiber: <1 gram




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