What can I eat after a dental implant treatment? Recipes and advice

After maxillofacial surgery, it is very important to maintain an adequate diet for correct healing. When you are in the recovery process, it is very necessary to eat purees and broth form foods.

What can or should I eat after having undergone implant treatment?
In this post, we give you some tips and recipes so that you can focus solely on resting after your surgery.

Obviously, the intake can be extremely complicated in cases of complete oral surgery and complex cases, because our mouth is weakened and sore.

Therefore, Which are the most suitable foods?

Choose cold foods instead!

You also have two essential foods after surgery; fruit juice and milk, which are two of the most suitable liquids for us to have enough nutrients and vitamins after our treatment with dental implants, and are rich in proteins.

The soft diet cannot be complete without adding soups (especially soups of all kinds of meat and fish, so that we do not lack protein) and vegetable purées.

Yoghurts, especially those that are whipped and drinkable, are an essential addition and a good complement to soft diets, and because they are cold, they provide relief after treatment with dental implants.

After six or seven days, our mouth will be ready to eat again in a completely normal way, taking into account whether the intervention area has healed well.

Tin Loaf Pizza

Ingredients:

• 1 packet of sliced bread
• Fried tomato
• Grated cheese for pizza
• Oregano
• Butter
• Topings we like (ham, pineapple, bacon, tuna, sausages,…) but remember, easy to chew!

How it is made:

• Preheat the oven to 220ºC (only at the bottom).
• Spread butter on the baking tray and place enough sliced bread on top to cover the whole tray.
• Add cold tomato and spread it over the entire surface with a spoon.
• Spread the grated cheese and sprinkle with oregano.
• Chop up the ingredients we have chosen for our pizza and spread them out.
• Put in the oven on the lowest setting and bake for 12-15 minutes, making sure it does not burn.
• You can gratinate a little at the end.

Salmorejo with Tuna

Ingredients:

• A loaf of bread from the previous day.
• 1 kg. of ripe tomatoes.
• 1 small glass of extra virgin olive oil.
• 2 cloves of garlic.
• A tin of natural tuna.
• Vinegar and salt to taste.

How it is made

• Remove the breadcrumbs, soak them in water and when they are well soaked, take them out and squeeze them well.
• Peel the garlic and add it to the blender with the oil, the previously soaked bread, the peeled tomatoes, the tuna, the vinegar and the salt.
• Blend until you obtain a homogeneous mixture.
• If it is too runny, add more bread, as the salmorejo has to be thick to differentiate it from the Andalusian gazpacho.

Green apple, avocado and mint lime cold cream

Ingredients

• 2 ripe avocados
• 1 green apple (Granny Smith)
• 1 lime
• 1 Greek yoghurt
• 250g fresh mint leaves
• 25 Water
• 500 ml Salt
• Ground black pepper

How it is made

• Cut the avocados in half
• Remove the stone, scoop out the flesh with a spoon and place in an electric blender.
• Peel the apple, remove the core and pips and cut into small pieces.
• Grate half the lime and squeeze the juice from the whole lime.
• Put the apple, the lime zest and the juice of the lime into the blender, together with the avocado.
• Finally, wash the mint leaves well and dry them on absorbent paper.
• Add them to the blender jug along with the yoghurt and water. Season with salt and pepper and blend at maximum speed until it is thick but homogeneous.

Greek Yoghurt Soup

Ingredients:

• 200 g plain Greek yoghurt
• 1 teaspoon dried mint
• 1 tablespoon butter
• 120g round rice
• 60g bulgur
• 3-4 tablespoons cooked chickpeas (optional)
• 1 cube vegetable stock cube
• 1.5 l water
• 1 egg
• 1 heaped tablespoon flour

How it is made

• Pour the water into a saucepan, add the rice and bulgur with the vegetable stock cube and cook on a medium high heat for about 10 minutes from the moment it comes to the boil.
• In the meantime, mix the yoghurt with the egg and flour with a little salt and pepper.
• Warm the yoghurt mixture by adding a little at a time of the cooking broth so that when the yoghurt mixture is added to the broth, it is not cut.
• Lower the heat and stir well when the mixture is added to the stock.
• Fry the mint in the melted butter for a moment and add it to the stock. Do not fry for more than a few seconds because it burns very quickly.
• Leave everything to cook together over a medium heat for about 5 more minutes to cook the egg and the flour and that’s it.
• Eat it lukewarm, as the real flavour of the yoghurt is not very noticeable when it is hot.

Cold Asparragus Cream

Ingredients:

•  ¾ litre of vegetable stock or water
• ¾ kg of green asparagus
• 1 250g jar of liquid cream
• 2 egg yolks
• 1 pinch of sugar and salt

How it is made:

• In a saucepan with plenty of water, place the asparagus, cleaned and chopped, with a pinch of sugar and salt. When it comes to the boil, drain the asparagus.
• Put them back in the pan and add the stock or water (if it is water, add a concentrated stock cube) and salt and leave to cook for 15 to 25 minutes until the asparagus is tender.
• Mash the asparagus, while mixing the yolks with half of the cream until they are well blended, bring to a gentle heat without boiling, just so that the yolk thickens and emulsifies the soup.
• Strain it, cool it perfectly and add the rest of the cream, beating it again to make it creamy.
• Serve very, very cold, as if it were a vichyssoise.

Pumpkin puree with apple and chicken

Ingredients:

• 500 g of pumpkin
• 250 gr chicken
• 1 onion
• 1 medium apple
• Meat stock or water
• Oil (3 or 4 tablespoons) and salt

How it is made

• Put the oil in a saucepan and fry the peeled onion, cut into very fine strips. When it is transparent, add the chicken, also cut into small pieces. Sauté it.
• Add the pumpkin cut into pieces and add the stock or water until it covers all the ingredients.
• Leave to cook for 15 minutes until everything is tender.
• Add the peeled and chopped apple and cook for a further 5 minutes.
• Let it cool a little before putting it in the blender and blending it.
• Serve with a few drops of olive oil on top.

Apple and banana compote

Ingredients

• 1 medium apple
• 1 ripe banana
• 1 mint leaf

How it is made

• In a pot of boiling water, cook the diced and peeled apple for about 15 minutes.
• In a separate bowl, mash the peeled banana to a puree.
• Then add the apple and mash with a fork. Mix everything very well until you get a homogeneous paste.
• Serve it in a bowl and add some mint leaves or a dash of honey on top.

Strawberry cream

Ingredients:

• ½ kg strawberries
• 3 egg yolks
• 2 cups sugar syrup

How it is made

• Clean the strawberries and pass them through a sieve.
• Then add the sugar (double the amount of water to be heated).
• Once boiling, add the strawberries and keep them until the cream is as thick as you like it. Then add the egg yolks and leave on the heat for five minutes.

Spicy Melon Sour Cream

Ingredients:

• 1 lemon
• 1 plain yoghurt
• 1 pot of low-fat cream
• A few drops of Tabasco and salt

How it is made

• Peel the melon and remove the seeds.
• Cut into pieces and place in a bowl with the lemon juice, yoghurt and cream.
• Beat well with a blender.
• Add the salt and beat well again.
• Chill for at least 1 hour.
• Serve in individual bowls, garnished with a few drops of Tabasco, a drizzle of olive oil and some mint leaves.

This is the end of our post on recipes for eating well after dental implant surgery.

If you liked it, please feel free to prepare any of these recipes and mention us on your social networks.

At Crooke Dental Clinics we love to hear the opinion of our patients to improve every day.