You can definitely do garlicky, even creamy type soups at this point...just be careful with quantity...these will taste good and will fill your craving.

After surgery, I started doctoring my tomato soup with chili powder and garlic. Yum. I also added unflavored protein powder so I'd get a bit of protein with it. :)

You should be able to do salad at three months out. Just be careful the first time you try lettuce. I love roasting garlic. The whole head, then it squeezes out kind of like butter. It's great on a cracker or with veggies.

consider stewing a chicken in the biggest stock pot you have. My biggest one holds 13 quarts. I load it up with garlic. After a couple hours, I strip off all the meat, put it all in quart jars -- get a dozen quarts with some chicken (protein) in each one and it can be as garlicky as you want. If you are craving garlic, try this. Stewing a chicken is almost no effort. Once I do this, I have 12 qts of organic garlicky chicken broth: liquid, a bit of chicken in every jar . . . worth the very little effort.

you can add other seasonings, of course, and I do, but if you crave garlic, make yourself some intensely garlic chicken brother.

I love senecagrl's suggestion to road whole garlics and squeeze out the bulbs. I don't do crackers and I am never going to do them again -- I avoid carbs but I use slices of cucumber. I'm gonna smear roasted creamy garlic bulbs on some cuke slices tonight. Thanks for the reminder of roasting whole garlics.

You could incorporate garlic, vegie and 'soup' by braising spinach in a ton of garlic, add some chicken brother and you have garlic spinach chicken broth soup. I'm gonna make some tomorrow. Sounds yum.

I would starat out with cooked vegies. Spinach seems very gentle way to begin, at least for me, easier than cold lettuce for me and easier to digest. And super nutritious.

Thanks everyone! Now I'm looking forward to cooking. ;0)