top of page

How to Incorporate Fortifying Green Vegetables into Your Cancer Nutrition Plan

Updated: May 1

Asparagus spears with butter melting on top

When my clients have a poor appetite or weight loss, I often emphasise the importance of prioritising protein and complex carbohydrates on their plates. But what about maximising the nutritional value of those vibrant green vegetables that often accompany meals? Here are 16 simple and effective strategies to bolster the nutritional content of green veggies, helping to provide the nourishment your body needs to support healing and repair.


Peanut butter satay sauce:

Drizzle over broccoli, sautéed spinach, grilled asparagus, or stir-fried bok choy.



Tahini dressing:

Drizzle over roasted Brussels sprouts, grilled courgette, kale or roasted green beans.


Grate some parmesan:

Add to roasted kale, sautéed spinach, romaine lettuce and green beans.


Flaked almonds:

Sprinkle over broccoli with segments of orange, roasted asparagus, green salad.



Add to sautéed Swiss chard, collard greens, diced into green beans.


Drizzle of cold-pressed extra virgin olive oil:

Drizzle cold-pressed extra virgin olive oil over any veg or salad!


Knob of butter:

Peas tossed with fresh mint and lemon zest, over steamed broccoli, or sautéed green beans.


Cheese or butter sauce:

Over grilled asparagus spears, broccoli, or mixed into creamed spinach.


Dollop of hummus:

Serve a dollop of hummus alongside any green veggie dish or salad!

Greek yoghurt dressing:

Mix Greek yoghurt with herbs and spices for a creamy and protein-rich topping.


Sprinkle of flaxseed or chia seeds:

Sprinkle over green beans, sugar snap peas, or salad.


Sliced avocado:

Alongside any green vegetables or salad for healthy fats and creaminess.


Pumpkin seeds:

Sprinkle over your green vegetables or salad for added protein and beneficial fats.


Cottage cheese: 

Mix cottage cheese with herbs and spices and use it as a topping or a side to accompany your green vegetables or salad.



Add to any green vegetables or salad!


Pine nuts:

Toasted and sprinkled on top of salads, sautéed with green vegetables, or blended into pesto sauces.


I hope you find some of these suggestions helpful. If you or a loved one could benefit from a tailored cancer nutrition plan and support, please do not hesitate to get in touch.


Telephone: 020 8064 2865

Appointments: book here

DISCLAIMER: The content provided in this blog is intended for informational purposes only and should not be considered as medical advice, diagnosis, or treatment. Always consult with your healthcare team or a qualified healthcare professional for personalised advice and guidance regarding your specific medical condition or dietary needs.




82 views0 comments


bottom of page