Few people appreciate the beauty and demands of motherhood more than our talented member, Dr. Shwetambara Parakh.  In addition to being a busy mom to her 15-year-old daughter, she is a double board-certified Plastic Surgeon, specializing in a full spectrum of aesthetic procedures including her favorite procedure, the “Mommy Makeover.” One look at her portfolio of results, along with countless heartfelt patient testimonials, and it is obvious why Dr. Parakh is recognized as one of the nation’s most talented surgeons. We recently sat down with Dr. Parakh to discuss her inspiring career journey, her passion for the intimate practice she has created, and her advice for keeping her career and family balanced.

TSG: What inspired you to pursue a career in medicine?

Dr. Parakh: I like to say that medicine is in my blood.  I was born and raised in India and my parents were each highly respected doctors. My Mom is 73 years old and is still a practicing OB/GYN, and my dad was a Pediatrician. They ran their shared practice from our family home, with a hospital on the lower levels and our residence upstairs. I knew from a young age that I wanted to be a doctor and early into my medical school studies I discovered that I particularly loved the challenge of surgery. I met my husband in medical school in India and after completing our studies, we moved to New York City for our residency training. I did Plastic Surgery residency at Cornell and Columbia Universities at New York Presbyterian Hospital Following my residency, we lived in Western Massachusetts where I began my formal career in the hospital setting at a Level 1 trauma center. But I quickly realized that my passion was for cosmetic procedures and I yearned for a more intimate and personalized practice that allows for more time and deeper patient relationships. Sadly, during this time, my husband was killed in a tragic accident so when my daughter was 6, I returned to New Jersey where I had the support network of many close friends and joined a small plastic surgery group practice. In 2017 I launched my own practice, Parakh Plastic Surgery, fulfilling my dream of creating a private, welcoming environment where patient care is central and I am not pressured or rushed by outside forces.  

TSG: Tell us about your practice and specialties. 

Dr. Parakh: I love the challenge of complicated surgery.  Early in my career I considered being a vascular surgeon but realized that as a plastic surgeon, my work could bring so much joy to my patients.  I care very deeply about each patient’s goals and it is so rewarding to see how happy and confident they are with the results.  I am a very good listener and each patient’s needs and surgical plan are carefully customized. I read extensively and while I’m not the first to jump on every new trend, I pride myself on being at the forefront of new ideas and techniques.  

While I regularly perform a broad spectrum of procedures including face lifts, breast augmentation, and lower body lifts, I most enjoy performing the “Mommy Makeover” which involves a tummy tuck and abdominal contouring.  Pregnancy, weight loss, and even aging can significantly change the appearance of one’s abdomen. This procedure achieves a fantastic result and dramatically sculpts the midsection. I am also now seeing many women requesting a “Menopause Makeover.”  Their bodies may have bounced back from pregnancies but now that their hormones have changed, they are experiencing sagging skin and loss of muscle tone in their midsection.

TSG: Between early morning surgeries, office consultations, mom duties, and your busy social life, you appear to be one of the busiest people we know.  How do you fit it all in? 

Dr. Parakh: The most important thing for me is structure. My days start early, with surgeries starting at 7:30 am, so I exercise first thing in the morning because it helps jump-start my day.  I’m a big fan of my Lululemon Mirror, yoga and try to work in some personal training on weekends when I have time.  

I also realize that time is finite. I can’t make more of it but I can be efficient. So I prioritize surgeries and my daughter and outsource what I can’t do. I Instacart EVERYTHING so I don’t have to go to the food store, and I have a wonderful housekeeper who helps me meal prep and freeze dinners. I am a vegetarian and I love Indian food such as rice and lentils with okra, cabbage and peas, and sprout salads. Eating home-cooked meals is not only healthier, it is actually more affordable because even on my most hectic days we rarely order take-out.

TSGBC: Your Social Media is so good, how and why do you think it is important:?

Dr. Parakh: I am a very social person and love to interact with people. When I was first building my practice I used social media, @parakhplasticsurgery, to get the word out. But then I found that it is a great way to make patients more comfortable. When they come to my office and meet me for the first time, many say that they feel like they already know me.  Social Media is also a great way to educate my patients.  I find that the more patients understand everything involved with their procedure, they ask better questions, know what to expect, and recover more quickly. 

TSG: Mother’s Day is quickly approaching, describe for us your perfect Mother’s Day: 

Dr. Parakh: For the past several years, I have participated in the JCC Rubin Run in Tenafly with my friends and all of our kids.  Then we grab a light brunch together.  Later in the day, I will go to lunch or an early dinner with my daughter.  

TSGBC:You also love adventure and travel.  Tell us about your next vacation:  

Dr. Parakh: In July my daughter and I are attending the Taylor Swift Concert in Zurich. We saw Taylor last May in the Meadowlands and it was spectacular. Taylor has lyrics that touch on whatever you are going through in life, she is a strong, powerful woman and I am excited to share the concert again with my daughter.

TSG: With graduation season quickly approaching, what advice do you have for young women graduating from medical school?

Dr. Parakh: I believe the most powerful thing a woman can have is confidence. I want all young medical students to remember that they worked hard to get there and that they have the knowledge and the skills to succeed–they earned it. I would encourage them to find mentors who they relate with and to use them as a sounding board. I’d tell them to make sure they do not forget to take care of themselves with exercise and nutrition.  And finally, that female friendships are vital. 

Dr. Parakh’s favorite Simple Sprout Salad Recipe

For Salad:

• 1 cup sprouted mung beans moong dal sprouts
• ½ cup tomatoes (cherry/Grape/Roma) chopped
• ½ cup cucumber (Persian or English)chopped
• ½ cup carrots chopped
• ⅓ cup red onion chopped
• ½ jalapeno seeded and finely chopped (optional)
• 2 tablespoons cilantro leaves chopped coarsely
• 2 tablespoons roasted peanuts chopped coarsely

For Seasoning

• ¼ teaspoon Himalayan pink salt or Black salt (kala namak) adjust to taste
• ½ teaspoon roasted cumin powder
• ¼ teaspoon red chili powder adjust to taste or skip for mild
• 1 teaspoon chaat masala
• 1 tablespoon fresh lime juice ½ lime

Instructions

• Optional Steaming Step: I like to partially steam the sprouts to soften them a bit. For that, I sprinkle a couple of tablespoons of water on them and microwave for one minute. This step is totally optional.
• Add mung bean sprouts to a salad bowl. Add chopped tomatoes, cucumber, carrots, onion and jalapeno to the bowl.
• Add salt, roasted cumin, red chili and chaat masala powder along with freshly squeezed juice of lime.
• Finished with chopped cilantro and peanuts.
• Using two spoons, toss the salad well. Check for seasoning and adjust the taste to your liking.
• Enjoy immediately or refrigerate until ready to eat.

Notes

• Sprout mung beans: Rinse and soak the moong beans in clean water overnight. Drain the beans, then transfer them to a mason jar sealed with a damp paper towel, muslin cloth or cheesecloth. Keep in a warm place until sprouts develop, which should take 1-2 days.
• Steaming sprouts: I like to steam the sprouts to soften them just a bit, but you can make this salad with raw sprouts as well.
• Customize the vegetables: You can add vegetables of choice, such as radish, bell peppers, boiled potato, beetroot, sweet corn, and even fruits like raw mango or papaya, and pomegranate arils.
• Nuts: Swap the roasted peanuts for slivered almonds, chopped walnuts, and pumpkin seeds, or skip them altogether if you like.
• Add your favorite sprouts: This salad can be made with any lentil or bean sprouts, so pick your favorite kind.

Parakh Plastic Surgery / 25 Rockwood Place, Suite 202, Englewood, NJ 07631 / 201-596-8103 / @parakhplasticsurgery