Question from Ila:

My grandson (18 months, 29 lbs) doesn't sleep well and has an ear infection (7^th this year) and antibiotics are always prescribed.  Is there an alternative to heal it or even to prevent them and anything to help him sleep better? (His parents are getting sleep deprived and short tempered!)

Hello Ila,

Ear infections are easy!  I know that isn't nice to hear after you have tried so many things.

I would recommend the Oil of Garlic by Dr. Christopher. You can even make your own (see recipe below).  It is often paired with Mullein leaf or other soothing herbs. Put 2 drops in each ear morning noon, and night gently massaging the oil into the ear canal. I have seen this work with my own children within 24 hours.  However, I continue treating for 4 days after the symptoms are gone. I have seen the Oil of Garlic work time and time again.

I would say this will improve his mood greatly and help him get some sleep, but if you would like to go about that separately you could use Dr. Christopher's Kid-e-Col. This is a Catnip Fennel combination used to help the stomach (in case the colic is gas related) and the mood (catnip is calming).

There are also Homeopathic combinations for babies that I have seen have great results. Gripe Water is one of them. Best of luck!

Bobbie

Dr. Christopher's Herb Shop

Oil of Garlic

·         Eight ounces of garlic, peeled and minced

·         Sufficient warm olive oil

Preparation:

Place the garlic in a large jar and use sufficient olive oil to completely cover the garlic; shake and allow to stand in a moderately warm place for two to three days; strain through unbleached muslin or cotton; bottle and keep in a cool place.

Find an herb shop we recommend by visiting www.christopherwebsites.com.

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Printable Version: http://www.herballegacy.com/Ear_Infections.pdf  

4 to 6 servings

Originally, this Southwestern dish was made by the Pueblo Indians with wild greens. More contemporary recipes call for spinach or chard instead.

INGREDIENTS:

• 1 pound spinach or Swiss chard
• 1 1/2 tablespoons distilled water or broth
• 2 or 3 cloves garlic, minced
• 3 scallions, white and green parts, finely chopped
• 1 cup cooked pinto beans
• 1 teaspoon chili powder
• Salt and freshly ground pepper to taste

DIRECTIONS:

1.      Stem and wash the greens. If you're using chard, make sure to trim the thicker mid-ribs as well. Steam the greens in a tightly covered pot until wilted. The spinach will be done as soon as it wilts, but the chard needs to steam longer. It will be done when it turns a dark green. Drain the greens and finely chop them.

2.      Heat the broth or water in a large skillet. Add the garlic and sauté over low heat until it just begins to turn soft. Add the scallions and sauté just until they soften a bit. Stir in the greens, beans and seasonings. Cook, covered, over low heat for 5 minutes, or just until everything is well heated through.  Throw in a pinch of salt and toss.

3.      Serve with sprouted grain tortillas and a big southwestern salad.

Adapted from http://vegkitchen.com

Printable Version: http://www.herballegacy.com/Greens_Beans.pdf

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