Interstitial Cystitis Friendly Garlic Herb Coconut Butter
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Learn more →Ingredients
8 servings
- 1 head garlic
- 1 tsp olive oil
- ½ cup refined coconut oil, at room temperature (soft but not melted)
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, finely chopped
- 1 tsp lemon zest
Ingredient noteInterstitial cystitis limits citrus because of the acid in the juice, but zest carries very little of it, and this recipe uses only about 1/8 tsp per serving, which is likely fine for many. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
- ⅛ tsp ground ginger
Ingredient noteGround ginger can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/16 tsp per serving) is likely tolerated by many. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top 1/4 inch off the head of garlic to expose the cloves, drizzle with the olive oil, and wrap tightly in foil. Roast for 35–40 minutes, until the cloves are deeply golden, completely soft, and yield easily when pressed.
- 2
Remove the garlic from the oven and let it cool in the foil for 10 minutes, until cool enough to handle. Squeeze the softened cloves out of their skins into a small bowl and mash with a fork into a smooth paste.
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