After surgery, some people find it difficult to eat or enjoy their
food. This reluctance to sit down at meal times, plus an inability
to consume normal, solid food, is especially true after dental surgery.
It’s not difficult to see why: too much chewing, slurping or sucking
can aggravate the treated area, resulting in discomfort and even pain. It
also can potentially re-open the area, causing bleeding or infection that will
delay healing or cause problems with the surgery if the area is disturbed
too much. However, despite any fears or lack of appetite, it’s vital that you
continue to eat, as nutrients provide energy and facilitate your healing
process on the road to recovery.
Many patients ask, “What types of food are best?” “What sort of meals
should be avoided?” In general, the rule of thumb is: no spicy foods, chips,
popcorn, acidic juices, or carbonated drinks. But we prefer to go a step
further and provide a series of menu suggestions that are both inventive and
nutritious for the body.
The day of your surgery and for the first 24 hours following, it’s a
good idea to give your teeth a bit of a break. For this reason, cold soups,
smoothies, jello/puddings, and cold drinks should be your main dietary
intake. And remember, refrain from using a straw, because the sucking
action can cause excess strain, move the newly formed blood clot, and delay
your ultimate recovery.
Suggestions for Day I
Chocolate Banana Smoothie
Milk Shake (no straws allowed)
Nutritional Supplement Drink (e.g., Slim.Fast, Carnation Instant
Examples of recipes:
Cold Pasta Applesauce
French Ratatouille Soup Cold Pudding
Orange-Carrot Soup Jell-O Desserts
Gazpacho Soup Chocolate Mousse
Mango-Melon Soup Yogurt or Kefir
Mexican Avocado Soup
Apple and Potato Soup
Bananas are a natural source of potassium, which makes them popular with athletes and those with high blood pressure. But they also help replace electrolytes, charges needed to power the body and maintain fluid balance. The enzymes inside mango, such as magneferin, katechol oxidase and lactase help the body maintain resistance to fight germs. Aside from all of that, they taste great together. We strongly recommend making this shake fresh at home.
• ½ banana
• 1 cup mango, peeled, pitted and chopped
• ½ cup plain yogurt
• 1 cup of ice cubes
• non-acidic juice (e.g., apple) or milk as needed
Place all ingredients in a blender and puree until smooth. Add juice or milk gradually until shake is the desired consistency/thickness.
Apple and Potato Soup
• 4 tbsp. butter
• 2 leeks (white part). sliced
• 5 cups tart apples e.g. Granny Smith peeled, cored, and chopped
• 6 cups chicken stock
• 2 cups potatoes, peeled and chopped
• 1 cup heavy cream, or half and half
• 2 tsp. Calvados (or apple brandy)
• 1/8 teaspoon cinnamon
• salt and white pepper, to taste
• 2 apples, peeled, cored, diced, for garnish
• 2 tbsp. butter, for garnish
In a large saucepan. melt the butter. Sauté the leeks over medium
heat, covered, for three to four minutes. Toss in the apples and cook,
uncovered, for about five minutes, coating them well with the butter.
Pour in the stock, add the potatoes, and bring the mixture to a boil.
Reduce heat and simmer for 45 minutes. When the apples and
potatoes are soft, puree the mixture in a blender—solids first—until
smooth. Return the puree to the saucepan, and slowly stir in the
cream, Calvados, and cinnamon. Season to taste. In a separate pan,
sauté the diced apple in two tablespoons of butter until soft, for
about 5 minutes. Remove from heat and drain on a paper towel until
ready to serve. Refrigerate if you are going to serve cold, in which
case you will want to over-season a bit. When ready to serve, top the
soup with the diced apple garnish.
LUNCH AND DINNER
Chicken Pesto Pasta
Eating this delicious dish can also prevent infection. Basil, the main
ingredient of pesto, is actually a natural, gentle sedative that helps to relieve
high blood pressure and the symptoms of peptic ulcers. The unique array
of volatile oils found in basil — which contain estragole, linalool, cineole,
eugenol, sabinene, myrcene, and limonene — provide protection against
unwanted bacterial growth. Some bacteria that basil works best against
are strains of bacteria from the genera Staphylococcus, Enterococcus
and Pseudomonas, all of which are not only widespread but have now
developed a high level of resistance to antibiotics.
• 2 tbsp. vegetable oil
• 1/2 lb chicken tenders (softest part of chicken)
• 1 tbsp. salt
• 8 oz. fettuccini
• 2½ cups basil
• 5 cloves garlic
• ½ cup pine nuts
• 2/3 cup olive oil
• 1/2 cup Parmesan cheese, grated
In a frying pan, heat the vegetable oil, and add the chopped chicken.
Saute the meat and fully cook the chicken before setting it aside. To
make the sauce, combine the basil, garlic and pine nuts in a food
processor (or blender) until it reaches a paste-like texture. Slowly
pour in the olive oil while still blending together. Then, stir in the
cheese. Taste and season with salt and pepper, as needed. At the same
time, boil a large pot of salted water. When it reaches a rolling boil,
add the fettuccini and cook until al dente. Toss the cooked pasta with
the pesto sauce, topping the dish with the cooked chicken pieces.
Everyone now knows broccoli’s nutritive power extends beyond just multi-
vitamins and antioxidants. It also contains enough calcium to supplement
the diets of those who do not consume dairy products. However, are you
an expert at selecting broccoli? Choose only the darkest greens and the
thinnest stalks, and go for organic. Color is key: never choose yellow.
• 1 tbsp. vegetable oil
• 3 eggs
• dash of salt and pepper
• 1/3 cup cooked broccoli, small pieces
• 1/2cup cheddar cheese, shredded
Warm a frying pan on medium heat and add the oil. In a bowl, beat
eggs, salt and pepper together, then add the mixture to the hot pan.
Turn the temperature to medium-low and cook the egg. Once the top
side has set (looks mainly firm), add the cheese and broccoli to one-
half of the top side of the omelet. Fold the egg in half, covering the
cheese and broccoli. Cook for two to four more minutes, until cheese
Thanks to Dr. Arun Garg for passing along these recipes!